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Show Family Weekly Cookbook WEA AHOY! "TtHia a la Philippine 'l uMespooa salad or cooking oil cop diagonally sliced eeUry 1 medium-size- d onion, sliced Vt Jeup green pepper slivers 3 cops cooked rice Vi teaspoon salt teaspoon Accent Few grains pepper Va teaspoon garlic salt ' teaspoon ground ginger 2 cans (6 to 7 ox. each) chunk- style tuna, drained enp water Sauce Oriental (see recipe) Cook the celery, onion, and green 1, pepper in hot tpil in a large skillet 1 until Vrt v r. Remove vegeta bles from' skillet and set them aside. 2, In the same skillet, add rice and a mixture of the next five ingredients ; gently mixAdd the tuna and stir lightly, keeping tuna pieces as whole as possible. Cook quickly over high heat about 2 min., stirring, the mixture occasionally. 3. Stir in the water and add the reserved vegetables. Cover, bring to boiling, reduce heat, and simmer about 5 min. to heat thoroughly. 4. Turn into a heated serving dish and arrange tuna and vegetables in center (see photo). Garnish . outer edge with thin omelet strips. Serve with Sauce Oriental. About 6 servings - hf- - crisp-tende- the tomato soup until smooth. Re- move from heat. 2. Soften gelatin in water in a small low heat and" saucepan. stir until gelatin is dissolved. Stir o into mixture. Stir in mayonnaise and next four ingredients untjl blended. Cover tightly and chill mixture until it becomes slightly thicker; atir occasionally. 3. Fold the celery, onion, and tuna Into chilled gelatin mixture until well blended. Turn into a lightly oiled ring .mold. Chill until firm, at least 8 lira, or overnight. 4. Unmold onto a chilled' serving ; platerSet a bowl of ripe olives in center of mold and scatter match-size- d carrot sticks around plate along with sprigs of watercress. Set-ov- er cheese-tomat- 1-- -- . One Tuna-Chi- li 1 1 3 IVi 1 3 2. 2 1 Vi lYt 2 Sauce Oriental . fe- W I ."ffft 7A neet 'n wr aauce of Tuna d la Philippine suggests the romantic appeal of faraway places. defected . Ordtr n ill PICNIC & PATIO COOKBOOK Book No. M18 front tho now McCaU's COOKBOOK COLLECTION i 0 . A charcoal kfch of tho Graat American Miliar, tha hetpitabla ana in tha whrta not who snjoyt cooking outdoor! Giva Kin this blaiingh baautiful McCaH's cookbook of sura-fir-e rod dm for foods Koll proparo at CampAro, barboewa, or roliuorio to tha delight of kit hungry guasts. for Thoro't a tpocial taction of radpas for bavoragas outdoor rafrothntont. , dtgnd cup firmly packed brown sugar 2 teaspoons cornstarch Vt teaspoon dry mustard "r v ; Vi cup lemon juice V cup water 1 tablespoon a soy sauce 'A Mix the sugar, cornstarch, and mustard together in a small saucepan. Stir in a mixture of the remaining ingredients. Bring rapidly to boiling, stirring constantly, and boil 2 to 3 min., or until thickened. Pour into a bowl and serve with Tuna a la Philippine. .11 2 1 Vi ' NOW ONLY $1.00 POSTPAID ADVANCf. PUBUSHERS, INC P.O. Box 770A, Chicago, Illinois 60680 ma postpaid nclosod is for which phraso-son- d coctin of McCalfs PICNIC & PAT rO COOKIOOK $1.00 each. Your satisfaction guaranhMd or monoy will bo rofundod. TOI t 4 IVi Vi 2 8 os. cream cheese can condensed tomato soup cup cold water tablespoons (2 eav.) unfavored gelatin cup mayonnaise teaspoon salt teaspoon black pepper teaspoon marjoram, crushed teaspoons Worcestershire sauce cups chopped celery cup, chopped green onions with . tops cans (6 Vt to 7 ox. each) tuna, drained and flaked 1, Melt the cfeam cheese in the top of a double boiler over boiling water, stirring occasionally. Blend in Noma Addross air"'" ' Stoto Zip Coda Family Weekly, September 19, 1985 y-q- t. mold Chowder cans (6Vj to 7 ox. each) tuna, drained (re serve Vi cP 0, and separated in large pieces cup sliced celery cup chopped green pepper medium-size- d onions, chopped teaspoons paprika can condensed tomato soup soup cans water tablespoons tomato paste tablespoons eider vinegar teaspoon salt teaspoon pepper teaspoons chili powder cans red kidney beans, drained b. 1. Heat the tuna" oil in a large saucepan. Add the celery, green pepper, onion, and paprika ; cook over, medium heat, stirring occasional), ' until celery is just tender. to2. Blend in tomato soup, water, mato paste, vinegar, seasonings, kid- ney beans, and tuna. Cover and simmer to blend flavors. About 8 servings Tuna Sensation cup sauce Super Tuna Ring Vi ORDER .About 1 8 oi. cream aWcse, softened 2 tablespoon saktced onion clove garner erwhed in a garlic . press or minced 1 tablespoon prepared horseradish 1 teaspoon Worcestershire sauce Vi teaspoon salt Few grains pepper Vi teaspoon crushed chervil Vi cup dairy sour cream l.can (6Vi to 7 ox.) tuna, drained ; and flaked 1. Mix onion and next six ingrediVi . ents into cheese. Blend in sour cream. Add tuna and mix thoroughly. Turn dip into a serving bowl and ring with finely snipped fresh parsley. 2. Serve with a tray of assorted About 1 crackers. cups dip |