|Time for Tea: A Book of Days|
|by Jane Pettigrew|
In this follow-up to her "In the Victorian Kitchen", the author has compiled a series of facts and images about tea drinking.
1 - 10 of 12 for tuna appetizers
Result Page: 1
Drain tuna; flake. Add ... blend. Combine butter and horseradish. Spread on toast points. Top with tuna mixture. Garnish with parsley. Yield: 32 appetizers.
Combine tuna, mayonnaise, onion, ... Roll balls in remaining crumbs. Anchor a wooden pick in center of each ball. Chill until ready to serve. Yield: 20.
Drain tuna oil or water ... roll in crumbs. Place on foil-lined baking sheet. Bake in moderate 375 degree oven for 10 minutes or until brown. Makes 5 dozen.
Soften butter and ... garlic salt. Add tuna. Spread on ... freezer. Broil until bubbly. Make sure pieces are spread apart on cookie sheet when you broil them.
Combine beans and ... small plates. Divide tuna between plates and season with lemon, salt, pepper and parsley. Note: Use leftover beans in soup or casserole.
Put about 2 ... in can of tuna fish with oil ... drain and put in bowl and mix all ingredients together. Top with Parmesan cheese and serve immediately.
Combine all ingredients. Mix gently to keep shrimp whole. Bake in oven at 250 for 1 hour. Cool. Refrigerate. Serve with Ritz crackers. May be made ...
May use imitation crab. 1. In bowl, combine crabmeat, cheese, almonds, onions, Worcestershire sauce, whip until mixture is smooth. 2. Remove stems ...
Melt butter in a medium size corning ware dish. Add clams, drained. Crush Ritz crackers and add to clam mixture. Add garlic, onion, parsley, oregano ...
Saute green peppers and pimientos in 1/2 cup oil. Add remaining ingredients to peppers and pimientos and simmer for 15 minutes. I quadruple recipe as ...
Result Page: 1
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