Shirley's Recipes

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!!!!![[~Soenha]] &mdash; [-04 May 2014, 19:41-]
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I love this Caesar Salad with tuna:Average user rating0.0out of 5Ingredients:1 (approx 200g) tuna filelt1tbsp crushed black peppercorns1 tsp sea salt2 stalks (approx 350g) romaine lettuce2 tbsps roasted pine nuts3 tbsps grated Parmesan cheeseSalad Dressing:2 tbsps lime juice1 tbsp, each white vinegar, chopped garlic2 tsps yellow mustard2 anchovies4 tbsps sour cream3 egg yolks3 tbsps olive oil2 tsp sugarMethod:1. Marinate tuna filelt with salt and crushed black peppercorns for 10 minutes. Heat a non-stick pan. Put in 1 tbsp of olive oil. Pan fry the tuna for 1 minute on each side. Let cool the half done tuna filelt. Cut into slices about 1/3 inch thick.Put white vinegar and egg yolks in a bowl and whisk until thickens. Gradually add the oil, stirring with the whisk until mixture is thick and creamy. Stir in lime juice, yellow mustard, sour cream and sugar. Whisk well. Fold in anchovies and garlic.Wash lettuce. Drain and cut into 1.5 inch pieces. Mix lettuce with tuna. Sprinkle pine nuts and grated Parmesan cheese on top. Serve with the salad dressing.
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1/2 teaspoon ground black pepper\\

Source: Cooking Light Magazine/January/February 1993\\

Meals: brunch; dinner\\

Source: Cooking Light Magazine/Jananuary/February 1993\\

Coat a medium saucepan with cooking spray; place over medium heat until hot. Add onion, and saute' 3 minutes or until tender. Add flour, mustard and salt; stir well, and cook an additional minute. Remove from heat; gradually add milk and broth, stirring with a wire whisk until blended. Cook over medium heat 5 minutes or until thickened, stirring constantly. Remove from heat; add cheeses and pepper, stirring until cheeses melt. Stir in sour cream.\\

Name: Hash Brown Casserole\\
Key Ingredient: hash browns\\
Preparation: cook, bake\\
Cuisine: American\\
Source: Cooking Light Magazine Jan./Feb.93\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 1:40\\
Comments: Low-fat version of Potato Casserole\\
Servings: 10

Vegetable cooking spray\\
1-1/2 cups chopped onion\\
3 tablespoons all-purpose flour\\
1/2 teaspoon dry mustard\\
1/4 teaspoon salt\\
1-1/4 cups skim milk\\
1/2 cup low-sodium chicken broth\\
1-1/2 cups (6 ounce) shredded reduced-fat sharp Cheddar cheese\\
3/4 cup (3 ounce) shredded Swiss cheese\\
1/2 teaspoon pepper\\
1 cup nonfat sour cream alternative\\
1 (32 ounce) package frozen Southern-style hash brown potatoes, thawed\\
Paprika

Coat a medium saucepan with cooking spray; place over medium heat until hot. Add onion, and saute' 3 minutes or until tender. Add flour, mustard and salt; stir well, and cook an additional minute. Remove from heat; gradually add milk and broth, stirring with a wire whisk until blended. Cook over medium heat 5 minutes or until thickened, stirring constantly. Remove from heat; add cheeses and pepper, stirring until cheeses melt. Stir in sour cream.\\
Combine cheese mixture and potatoes; stir well. Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray. Sprinkle with paprika. Cover and bake at 350F. for 35 minutes. Uncover and bake an additional 35 minutes.