Sunday, February 3, 2008

Tuna Casserole


this will make enough for 4 servings:

preheat oven to 350.

peel and cut 2 potatoes into half inch chunks
the same with 4 stalks celery and 2 carrots
dice one medium onion

Put them into kettle and just enough water to cover them. salt if you wish. Cook til carrots are just tender. Remove from heat.
Stir in 2 small cans tuna that has been drained.
Also stir in one tablespoon each chives, parsley, and cilantro

Line a 9 x 9 baking dish with foil and spray it with pam (cleanup is easier)
Pour the potato blend into the baking dish.
Top with 9 canned biscuits and spray the biscuits with pam or brush with melted butter.
Bake in 350 F oven about 45 minutes. Or until the biscuits are nicely browned.

Serve with a nice colorful tossed dark green leafy salad.

For dessert I suggest


1 3-ounce package each green, red and orange Jello gelatin

Prepare in individual 8 x 8 pans according to directions. Allow to set firmly. Dip in hot water about 5 seconds and unmold. Cut in 1 inch cubes. Set aside.

1 large package yellow Jello gelatin

Prepare according to directions using Ice to chill rapidly to egg white consistancy. Stir in other Jello cubes gently. Put into 9 x 13 pan. Put in fridge to set completely.

dip in hot water about 5 seconds and unmold on nice plate. Keep in fridge while making the icing.

1 8-ounce brick cream cheese softened
1 cup powdered sugar
1 8-ounce container sour cream

beat these together and spread on Broken Glass Cake.

Garnish with pecan and/or walnut halves sprinkled all over the top center.

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