|Katie Stewart's Cookery Book|
|by Katie Stewart|
This collection of practical, varied and imaginative recipes, carefully chosen from her column during years as Cookery Correspondent on "The Times".
Results 1 - 10 of 90 for tuna dip
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In small bowl break tuna into small pieces. ... blended. Cover and refrigerate for 24 hours to blend flavors. Garnish with parsley. Serve with corn chips.
Combine all ingredients, except tuna and beat. Add small amount of milk to reach desired consistency for spreading. Fold in tuna. Serve with party rye bread.
Stir milk, 1 ... Blend well. Stir in tuna. Cover and refrigerate at least 1 hour. Best if refrigerated overnight. Garnish with paprika and parsley and serve.
Mix drained tuna and cheese together well, then add balance of ingredients, mix well. Put in form pan or dish mold. Refrigerate.
Drain all oil from the tuna and rinse the ... water. Combine all of the ingredients, mixing well. Serve the dip cold. This is better if chilled overnight.
Wash and dry ... 3 pieces. Blend in food processor a few seconds, then add tuna, eggs, mayonnaise and seasonings; blend well. Chill covered until served.
Combine cheese, Tabasco sauce and ... Beat with mixer until smooth. Add tuna and juice. Mix well by hand and refrigerate. Serve with chips or vegetables.
In small bowl combine sour cream, flaked tuna, Parmesan cheese, ... 30 minutes. Sprinkle with paprika. Serve with vegetable dippers. Makes 1 1/2 cups dip.
Blend all together in food processor or blender, then add tuna and blend until paste. Nice dip for vegetables or crackers.
Allow cream cheese to soften. Combine tuna, cream cheese and scallions. Shape into a loaf. Garnish with olives. Serve with your favorite crackers.
Result Page: 1
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