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BODY BUILDER FISH SANDWICH Yield: 6 servings
CHALUPAS
2 c finely chopped lettuce FISH BURGERS Yield: 8 servings
SALMON BURGER
Serves 4
15 oz can boneless, skinless pink salmon, undrained
11 oz can corn with peppers, drained 1 1/2 c crushed saltines 1/2 c finely chopped onion 2 large eggs 2 t corn oil
Mash the salmon in a bowl, then stir in the
1 c crumbs - eggs. Spread the remaining crumbs on a plate. Form the salmon mixture into four burgers and press each into the crumbs on both sides. Heat 1 t oil in a large nonstick skillet over medium heat. Cook the burgers two at a time for 3 minutes per side, until browned. Add oil as needed.
Serve with tartar sauce, lettuce, and tomato.
HOT ALASKA SALMON MELT
Serves 6-8
15 oz Alaska salmon can
1/3 c mayonnaise 2 T parsley, minced 2 T onion, minced 2 T pimiento, drained, chopped 2 t lemon juice dash pepper 3/4 shredded Cheddar cheese, divided 8 slices French bread or split English muffins or whole grain bread
Drain salmon and break into large chunks. Add mayo -
pepper. Toss gently to mix. Fold in 1/2 c cheese. Spread about 1/4 c
mixture on each slice of bread. Sprinkle remaining cheese over salmon
mixture. Broil 6" from heat 3-4 minutes or until cheese melts and tops
are golden.
Yield: 4 servings
TUNA BURGERS
Serves 8
2 c tuna
1 1/2 c corn flake crumbs 1 c mayonnaise 1 T onions, finely chopped 2 T dill pickles, chopped 1/4 c celery, finely chopped dash salt and pepper 8 hamburger buns 8 slices American cheese, or your best flavor
Combine tuna with 3/4 c crumbs and ingredients. Mix lightly.
Shape into 8 patties 3" diameter and coat with remaining crumbs. Put bottom
buns on broiler rack or baking sheet and place a patty on each bun. Broil
until golden brown about 5 minutes. Add to each patty a slice of cheese.
Place bun tops on rack and return to broiler for 3 minutes until cheese is
melted and buns are toasted. Cover with top halves and serve at once.
TUNA DOGS
4 servings
7 oz can tuna
1 egg, hard cooked, chopped 3 pimiento-stuffed olives, chopped 3" stalk celery, chopped 1 T pickle relish 1 T onion, chopped 1/2 t salt mayo 4 hot dog buns lettuce American cheese strips 1-1/2" wide
Drain and flake tuna. Mix together tuna - celery adding
enough mayo to hold ingredients together. Slit buns. For each sandwich,
cover bun with lettuce and 2 cheese strips. Top with tuna mixture and serve.
To serve warm heat 350 for 15-20 minutes. Put lettuce on
after baking.
TUNA MELT
Serves 3
6 oz can tuna, drained and flaked
1/2 c chopped celery 1 onion, chopped 3/4 c reduced-fat cottage cheese 1/4 c fat reduced mayonnaise 1 T lemon juice 3 English muffins, split in half
Cook the celery and onion in a large nonstick skillet. Add
the cheeses, tuna, mayo, and lemon juice to the skillet. Cook the mixture just long enough to warm it up. Spread 1/6th of the mixture on each English muffin half. Put the muffin halves on a cookie sheet and bake at 350 for 10 minutes.
TUNA PATTIES
Serves 5-6
2 eggs, beaten slightly
1 c soft bread crumbs 1 T instant minced onion 2 T pickle relish 1 t Worcestershire sauce 1 T lemon juice 19 oz canned tuna, drained 1/4 c salad oil 8 oz package peas with cream sauce 3 hard boiled eggs
In bowl, combine eggs - lemon juice. Break up tuna chunks
with fork; add to egg mixture and mix thoroughly. Shape into 5 or 6 large
patties.
Brown in heated oil in large skillet. Carefully turn and cook on medium heat until done. In the meantime, cook peas according to package directions. Peel and chop eggs; add eggs to creamed peas. Spoon over tuna patties.
Yield: 6
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