OCR Text |
Show ' ' s Liven up a Lenten meal with Cottage Cheese Timbales made with tuna and rice. Green pepper and pimiento add vivid color. A colorful tomato-mushroom sauce dresses them to perfection. A Tip-Top Main Dish with Tuna About this time of year, many homemakers are searching search-ing their recipe collections for something new to please family fam-ily palates. The combination of winter-weary appetites and limited Lenten ingredients sometimes creates a problem. To solve that problem, here's a Lenten recipe that looks different, dif-ferent, tastes different, is different. dif-ferent. Yet it uses only staple ingredients, everyday foods that you probably have on your pantry shelf or in your refrigerator refrig-erator right now. The main items in these timbales are cottage cheese, rice and tuna. Yet they're mixed with chopped chop-ped green pepper, pimiento, celery and onion, so they come out studded with bits of bright color like confetti. To make the timbales eggs and milk are blended into the rice and tuna. You'll want to bake these timbales the way you would a custard, set in a pan of hot water until a knife inserted near center comes out clean. By the way, if you've never met the word "timbale" before, it means a seasoned preparation cooked in a mold, or the mold itself. At serving time, top Cottage Cheese Timbales with a savory tomato-mushroom sauce. It's easy to make in a hurry, using the new prepared tomato sauce with mushrooms, thickened thick-ened with a little flour and flavored up with butter. This tasty tuna entree makes a delightful de-lightful meal served with buttered but-tered baby lima beans, a crisp green salad, hot poppyseed rolls and butter. Pour tall glasses of milk to complete the menu. COTTAGE CHEESE TIMBALES 8 servings 8 Buttered custard cups, 6-ounce Preheated 350 Oven, 1 cups cottage cheese 2 tablespoons minced onion 2 cups cooked rice 2 tablespoons chopped 1 can (9Vi oz.) tuna, pimiento drained and flaked 3 eggs, slightly beaten i Vi cup chopped green pepper 1 cup milk M. cup chopped celery teaspoon salt In a mixing bowl combine cottage cheese, rice, tuna, green pepper, pep-per, celery, onion and pimiento. Combine eggs, milk and salt. Pour over cottage cheese mixture and blend thoroughly. Spoon into custard cups. Place cups in pan of hot water; bake 55-60 minutes or until a knife inserted near center comes out clean. Remove timbales from custard cups by loosening around edge with spatula and inverting onto serving plate. Top with Tomato-Mushroom Sauce. Tomato-Mushroom Sauce: 2 tablespoons butter I 1 can (8-oz.) tomato sauce 1 tablespoon flour with mushrooms In small saucepan melt butter; blend in flour. Remove from heat; gradually add tomato sauce. Return to heat and cook, stirring constantly, until mixture thickens. Cook two additional minutes. |