Hot Tuna-Fish Canapés Recipe
- 7 oz. can Tuna Fish
- 4 Tbl. Mayonnaise
- 1 Tbl. Ketchup
- Dash cayenne pepper
- 1/4 Tsp. Salt
- 1/4 Tsp. Worcestershire Sauce
- 1 Cucumber
- 2 1/2 to 3 dozen crackers
- Drain and flake tuna
- Add mayonnaise, ketchup, vinegar, cayenne, salt and Worcestershire sauce.
- Peel cucumber
- Scrape the tines of a fork the length of the cucumber on all sides to make ridges.
- Slice cucumber very thin; dip edges of each slice in paprika.
- Toast bread or cracker bases on one side.
- Place slice of cucumber on untoasted side of cracker.
- Pile a little of the tuna fish mixture in center of each.
- Garnish with bits of pimiento and green pepper if desired.
- Heat under broiler until lightly browned.
- Serve hot
Tuna Noodle Casserole
- Butter or margarine
- 2 lrg. celery stalks, thinly sliced
- 2 green onions chopped
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 tsp. cracked pepper
- 3 cups of milk
- 1 3 oz. package cream cheese, cut up
- 1 8 oz. package thin egg noodles
- 1/4 cup dried bread crumbs
- 1 can tuna (6 1/2 oz.) drained and flaked
- Preheat oven to 350 degrees F.
- In 4-quart saucepan over medium heat, in 4 Tbl. of hot butter, cook celery
and green onions until tender, stirring frequently.
- Stir in flour, salt and pepper until blended.
- Cook 1 minute.
- Gradually stir in milk.
- Cook, stirring constantly until mixture thickens slightly and boils.
- Stir in cream cheese until melted.
- Remove from heat.
- Prepare noodles as directed on label and drain.
- Melt 2 Tbl. butter in a small sauce pan.
- Stir in bread crumbs.
- Stir tuna and noodles gently into cheese sauce.
- Pour mixture into a 12" by 8" baking dish.
- Sprinkle with bread crumb mixture.
- Bake 20 minutes or until hot and bubbly.
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Revised:
Tuesday, February 14, 2006 09:59:05 AM
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