This topic contains 0 replies, has 1 voice, and was last updated by lucky lucky 13 years, 3 months ago.

Viewing 1 post (of 1 total)
  • Author
    Posts
  • #6713
    lucky
    lucky
    Moderator

    Creamed Tuna

    Serving Size : 50

    9 hard-cooked eggs — (p. 271)
    12 ounces margarine
    6 ounces all-purpose flour
    1 tablespoon salt
    1 gallon milk
    6 ounces green pepper — chopped
    6 ounces pimiento — chopped
    6 tablespoons worcestershire sauce (optional)
    1/4 teaspoon cayenne pepper
    5 pounds flaked tuna

    Peel eggs and chop coarsely, reserve for later step.

    Melt margarine in steam-jacketed or other kettle. Add flour and salt. Stir until smooth. Cook 5 minutes.

    Add milk gradually, stirring constantly with a wire whip. Cook until thickened.

    Add green pepper, pimiento, and seasonings to sauce.

    Yield:
    “7 1/2 quarts”
    – – – – – – – – – – – – – – – – – – –

    Other cooked fish may be substituted for tuna.

    VARIATIONS:

    Creamed Salmon. Substitute salmon for tuna.

    Creamed Tuna and Peas. Delete hard-cooked eggs and green pepper. Add 3 lb frozen peas, cooked until just tender and drained.

    Tuna Rarebit. Delete hard-cooked eggs. Add 1 lb 8 oz shredded cheddar cheese.

Viewing 1 post (of 1 total)

You must be logged in to reply to this topic.