Creamed Tuna on Toast

• 1 C Milk
• 2 Tb Margarine
• 2 Tb Flour
• 2 cans of Tuna
• 1 can of Peas -or- equivalent amount of frozen peas
• Salt and Pepper
• Bread
• Margarine

Make cream sauce in sauce pan. Add tuna and peas; mix well. Salt and pepper to taste. Toast bread and spread margarine on top. Put tuna mixture on toast and serve.

 

Clam Chowder

Ingredients:

• 3 cans minced clams
• 1/2 C Butter
• 1/3 C Flour
• 3-4 Medium Potatoes (about 4 C diced)
• 2 Pints Half & Half
• 1/2 t Onion Powder
• 1/4 C Parsley
• 1/2-1 t minced Garlic (optional)
• 1/2 t Dillweed
• 1/4 t celery salt
• Salt and Pepper

Peel and dice potatos.  Drain clams and use juice to boil potatoes (about 10 minutes or until tender).  In a sauce pan, melt butter.  Add spices to butter and simmer for 2 or 3 minutes, stirring constantly.  Whisk flour into butter mixture.  Combine potato mixture, butter mixture, clams, and half & half and stir over med-low heat until chowder has reached desired consistency.

Alternative directions for canning: Combine all ingredients EXCEPT butter and half & half.  Process 1 hour and 40 minutes at 10 pounds pressure.  Add half & half and butter when heating to serve.

 

Scallops with Pasta and Herbs

Ingredients:

• 1/2 lb scallops
• olive oil
• flour
• salt
• pepper
• basil
• Mushrooms, washed and quartered
• Garlic Salt
• Margarine/Butter
• 6 oz (uncooked) bowtie noodles
• Thyme
• Bay leaf
• Garlic
• Diced Tomato
• Parmesan cheese

Put noodles on to boil.  Put scallops in a Ziploc bag with flour, salt, pepper, and basil.  Shake until coated.  Heat olive oil in small frying pan and fry scallops until cooked through (cut in half with spatula to verify complete change in opacity), turning regularly.  In another pan, sautee mushrooms in garlic salt and margarine.  Meanwhile, heat margarine in saucepan with thyme, salt, pepper, bay leaf, garlic, basil, diced tomato, and Parmesan.  Stir until blended.  Drain noodles.  Combine noodles, mushrooms, scallops, mushrooms, and sauce.

 

Salmon in a Basil Cream Sauce

Ingredients

• 2 Salmon portions
• 4 Tb Margarine
• Garlic
• Basil
• Parsley
• Salt Pepper
• 1 C Milk
• 2 Tb Flour
• Grated Parmesan Cheese (1/4-1/2 C)
• Penne Noodles

Boil water and cook penne.  Meanwhile, melt butter in large skillet and sear salmon for 3 minutes on each side.  Remove salmon with slotted utensil (will continue cooking).  Add to butter: garlic, basil, parsley, salt, and pepper according to preference.  Blend flour and milk together with a whisk, then add slowly to skillet while stirring and scrapping pan constantly with utensil.  When sauce has thickened, add grated Parmesan.  Return Salmon to sauce to reheat.  Serve with salmon and sauce over penne.