Quoting Ruth Haffly to Sean Dennis <=-

Sometimes good can be inexpensive. One of our budget stretching
meals [...] tuna and noodles.

I still make that on occasion.

A can each of tuna fish

Canned salmon is good too as an alternative.

cream of mushroom soup

Or cream of celery for a change of pace.

half a bag of noodles

I sometimes use macaroni elbows or a mixture of macaroni and rice.

frozen peas (optional, but I usually put them in)

I like peas; Roslind does not so I skip them unless she's away up
north. Other good veggie additions are diced celery and onions.

and a few bread crumbs for the top

And maybe a little grated cheese.

I generally add some kind of chile to it, not a lot, just enough to
taste. It might be minced fresh chilies, dried flakes or a squirt of
hot sauce.

Other seasonings to liven it up could be chopped parsley or other
greenery, loads of black pepper or a spoonful of prepared mustard.

Or, in keeping with this week's theme, capers ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shells with Tuna and Peppers
Categories: Diabetic, Pasta, Tuna, Marinades
Yield: 6 Servings

7 oz Jar roasted red peppers;
Drained and cut
Into thin strips
6.5 oz Solid white tuna packed in
Water; drained
6 oz Jar marinated artichoke
Hearts; drained, sliced
1/4 c Chopped fresh mint
2 tb Olive oil
1 tb Drained capers
1 ts Minced garlic
1 lb Shell pasta or
Cavatelli, cooked
2 ts Balsamic vinegar
3/4 ts Salt
1/2 ts Freshly ground pepper

Combine red peppers, tuna, artichoke hearts, mint, oil, capers and
garlic in large serving bowl. Add hot pasta and toss. Stir in
vinegar, salt and pepper.

Recipe by: LHJ

From: Barb Price in Possum Kingdom, Texas

MMMMM

I'd choose a different green herb over mint.

Cheers

Jim

... Capers: an acquired taste like all the pickled fish we eat up here.

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Hi Jim,

Sometimes good can be inexpensive. One of our budget stretching
meals [...] tuna and noodles.

I still make that on occasion.

Somewhat surprisingly, tho not entirely so, given my dad's food
preferences, my mom never made it. You would have thought that with 5
kids (one who ate like 2), she would have considered it as a money
saving meal.

A can each of tuna fish

Canned salmon is good too as an alternative.

Hmmmmmmmmmm, sounds good. I'll have to remember to try it.

cream of mushroom soup

Or cream of celery for a change of pace.

Or home made white sauce with mushrooms.

half a bag of noodles

I sometimes use macaroni elbows or a mixture of macaroni and rice.

Penne pasta would also work well.

frozen peas (optional, but I usually put them in)

I like peas; Roslind does not so I skip them unless she's away up
north. Other good veggie additions are diced celery and onions.

I'm not fond of them (except fresh) but Steve likes them so they usually
go in.

and a few bread crumbs for the top

And maybe a little grated cheese.

Alternatly, some crushed up potato or corn chips.

I generally add some kind of chile to it, not a lot, just enough to
taste. It might be minced fresh chilies, dried flakes or a squirt of
hot sauce.

Other seasonings to liven it up could be chopped parsley or other greenery, loads of black pepper or a spoonful of prepared mustard.

Or, in keeping with this week's theme, capers ...

Any of the above. I used to use dill but would probably not, now and go
with something else.

I'd choose a different green herb over mint.

For sure--use the mint in something with chocolate for dessert.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I am positive that a definite maybe is probably in order.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

Variations:

cream of mushroom soup

Or cream of celery for a change of pace.

Or home made white sauce with mushrooms.

That's better and really not all that difficult.

and a few bread crumbs for the top

And maybe a little grated cheese.

Alternatly, some crushed up potato or corn chips.

Now that's a good idea. I often read about doing that for crumb
crusts but never remember it when I'm in the kitchen!

parsley or other greenery

I used to use dill but would probably not now

Dill is good in some fish dishes but agree, not in that one.

I'd choose a different green herb over mint.

For sure--use the mint in something with chocolate for dessert.

There are so many kinds of mint. Some of the ones we've grown in the
past:

Spearmint - all purpose, good with lamb, Middle Eastern dishes,
many vegetables, especially peas and carrots, and in cocktails like
juleps and mojitos.

Peppermint - stronger, hot and spicy with dominant menthol notes,
use sparingly in Italian mixed herb blends, teas and desserts.

Apple Mint - smells like green apples, good in tea and as a garnish
for fruit salads and other fruit dishes.

Pineapple mint - Smells like pineapple. Use as for apple mint.

Orange Mint - as above and also in Mexican salsas.

Bergamot - Another orange flavoured mint that's wonderful infused
in black teas, Think Earl Grey.

Chocolate Mint - like the name says, chocolate aroma, the best mint
to use for chocolate beverages and desserts.



Cheers

Jim


... Badminton: The reason the lamb tastes off.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
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Hi Jim,

Variations:

cream of mushroom soup

Or cream of celery for a change of pace.

Or home made white sauce with mushrooms.

That's better and really not all that difficult.

I keep a mix of butter, flour and dry milk in the fridge for quick white sauces. A bit of that (1/3 c for thin, half cup for medium and 2/3 c for
thick) plus a cup of water will make a sauce faster than opening up a
can. I'll check the recipe, get back with you on the exact amounts of
flour, milk and butter.

and a few bread crumbs for the top

And maybe a little grated cheese.

Alternatly, some crushed up potato or corn chips.

Now that's a good idea. I often read about doing that for crumb
crusts but never remember it when I'm in the kitchen!

The potato chip idea dates back to the 50s (or maybe earlier). The corn
chips probably started as a way to use up the last broken chips, not
useable as a salsa carrier. (G)

parsley or other greenery

I used to use dill but would probably not now

Dill is good in some fish dishes but agree, not in that one.

It was ok, but not great, before I got into the echo here. (G)

I'd choose a different green herb over mint.

For sure--use the mint in something with chocolate for dessert.

There are so many kinds of mint. Some of the ones we've grown in the
past:

Spearmint - all purpose, good with lamb, Middle Eastern dishes,
many vegetables, especially peas and carrots, and in cocktails like
juleps and mojitos.

We had some of that as a volunteer, years ago, when we lived on the
coast.

Peppermint - stronger, hot and spicy with dominant menthol notes,
use sparingly in Italian mixed herb blends, teas and desserts.

My favorite mint. (G)

Apple Mint - smells like green apples, good in tea and as a garnish
for fruit salads and other fruit dishes.

Pineapple mint - Smells like pineapple. Use as for apple mint.

Orange Mint - as above and also in Mexican salsas.

Never knew about those 3, have to look into them.

Bergamot - Another orange flavoured mint that's wonderful infused
in black teas, Think Earl Grey.

A bit stronger mint than what I usually go for.

Chocolate Mint - like the name says, chocolate aroma, the best mint
to use for chocolate beverages and desserts.

We had some at one time in our herb "garden" in the back yard. Have to
see if it is still going. The whole area needs a good cleaning/weeding;
if I can do it this fall, I can fill in bare spots next spring. Other
than lots of sage, I'm not sure what all is out there.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)