Tuna with Roasted Pepper Sauce CarbsPerServing:12 total recipe
Effort:Easy
Ingredients:
SAUCE:
1/2 cup roasted red peppers — 1/2 - 3/4, drained 1 1/2 teaspoons dried dill weed
2 teaspoons garlic — fresh, finely chopped 1/4 teaspoon salt
1/8 teaspoon pepper 1/3 cup sour cream
TUNA:
2 thick tuna steaks — (1″) 1 tablespoon Olive Oil
1 teaspoon paprika 1 teaspoon chili powder

How to Prepare:
Prepare grill, heat until coals are ash white. Cut each tuna steak
into 2 pieces. Combine oil, paprik & chili powder in small bowl.
Brush onto both sides of tuna. Place tune on grill. Grill, turning
once, until fish flakes easily with fork (8-12 mins). Meanwhile,
combine all sauce ingredients EXCEPT sour cream in 5 cup blender or
food processor fitted with metal blade. Blend at high speed until
smooth (30 seconds). Pour pepper misture into 1 qt saucepan. Stir in
sour cream with wire whisk. Cook over med heat until heated thru,
1-2 minutes. Spoon sauce onto serving plates, top with tuna.
Tuna/Zucchini Bake CarbsPerServing:8 total recipe Effort:Easy
Ingredients:
Zucchini layer 1 cup zucchini — shredded
1 tablespoon butter 1/2 teaspoon mustard powder
1/4 teaspoon salt 1/4 teaspoon pepper
2 Tablespoons parmesan cheeseTuna layer 6 ounces canned tuna
1 egg — beaten 1/2 teaspoon garlic powder
1/2 teaspoon oregano 1/2 teaspoon paprika 1/2 cup shredded cheddar cheese

How to Prepare:
Mix zucchini layer ingredients and microwave for 60 seconds. Drain
excess moisture from zucchini mixture. Spray a cake pan with Pam and
spread
zucchini mixture into the pan. Mix tuna layer ingredients. Spread
tuna
mixture over zucchini. Sprinkle top w/ parmesan cheese, if desired.
Bake at 400 degrees for 20 minutes or until tuna is firm and brown
on top.

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VEGETABLE STOCK FOR SAUCES.

Take any kinds of vegetables convenient, such as
parsnips, celery, carrots, turnips, green pepper, onion,
leek, parsley, celery tops, celery root, Jerusalem arti-
chokes, a bay leaf, two cloves, two allspice, and cook
in water until tender; strain, pressing all from the
vegetables. The water Jerusalem artichokes are
boiled in is valuable for sauces. The liquid from
canned peas is also excellent. Care must be taken in
putting the vegetables together not to let any one
predominate, turnip especially, as it makes a sauce
very bitter.

COLORING FOR SAUCES, SOUPS, Etc.

Melt a quarter of a pound of granulated sugar in
a spider, cook until it is a very dark, rich brown,
almost black, stir constantly. Great care must be
taken that it does not burn. When done pour over
it a quart of boiling water and let it cook until the
caramel is entirely dissolved, pour it out and when
cold strain and bottle. It will keep indefinitely and
a tablespoonful will give color to a pint of liquid.

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GREEN TOMATO PICKLES.

One peck of sliced tomatoes, eight onions, one
pound of bell peppers, one pound of horse radish,
one pound of white mustard seed, half a pound of
black mustard seed, half an ounce of whole cloves,
half an ounce of stick cinnamon, half an ounce of
pepper corns, one or two nutmegs and four pounds
of sugar. Select the tomatoes when they are begin-
ning to turn white, slice and lay them in salt for
twenty-four hours. Drain and put in the kettle,
which should be of granite ware or porcelain lined,
with the peppers, onions and horse radish chopped,
and sprinkle the mustard seeds over all. Tie the
spices in a thin muslin bag and cover the whole with
best wine vinegar, boil until tender and clear in ap-
pearance. The peppers should have all the seeds
removed. Half a cup of dry mustard is considered
by some an improvement.

GOOSEBERRY CATSUP.

Boil ten pounds of large English gooseberries,
seven pounds of coffee sugar, and three pints of
vinegar together for an hour and a half. Then add
two tablespoonfuls of cinnamon, one of allspice and
one of cloves and boil half an hour longer. Put in
jars and seal.

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RED CURRANT JAM.

Pick the currants from the stems, weigh them, and
allow three-quarters of a pound of white sugar to a
pound of the fruit. Put the currants in a preserving
kettle, mash them a little to prevent them from stick-
ing to the kettle, and boil for fifteen minutes, then
add the sugar and boil rapidly for ten minutes.
Bottle and seal tight.

RED CURRANT JELLY.

Berries for jelly must be picked when the weather
is dry. Pick them over, taking out all leaves, etc.,
put them in the kettle and mash them a little to get
enough juice to keep them from burning; stir con-
stantly, and as soon as hot wring them dry through
a cheese cloth. Measure the liquid and to every pint
of juice allow one pound of sugar. Put the juice on
the fire and boil fifteen minutes, then add the sugar
and boil fifteen minutes more, skimming thoroughly.
Pour into glasses while hot ; let them stand until the
next day and cover. Very often jelly is soft, and
always from one of two reasons : either the berries
have been picked immediately after a rain or the
sugar is adulterated.

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PANOCHE (a Spanish Recipe).

Two cups of dark brown sugar, one cup of chopped
#NAME? walnut. Cook the sugar and milk together, boiling
gently from seven to ten minutes, until, when tried
in water, it holds well together, and can be rolled
into a soft ball. Remove from the fire. Have the
chopped nuts in a large bowl, pour over them a tea-
spoonful of vanilla extract, pour the candy over
them and beat with long, rapid strokes until it be-
gins to thicken it should be like a cream wafer
turn out on paraffine paper, and break it or cut in
pieces.

PEPPERMINT DROPS.

Two cups of granulated sugar, half a cup of cold
water, a tiny pinch of cream of tartar. Boil ten
minutes without stirring, let the sugar melt slowly
that it may not burn. Add eight drops of oil of pep-
permint while still on the fire. When removed from
the stove beat with. an egg-beater until it falls in
long drops, when drop quickly on paraffine paper.

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POTATO SALAD. Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut in small pieces which will look attractive when mixed with the dressing ; cut in dice four cold, hard boiled eggs, and mix them in lightly with the potato and celery when adding the dress- ing. Use mayonnaise or cream dressing with this salad, garnish with dainty celery tops and serve. SALAD OF TOMATOES STUFFED WITH CELERY. Select nice, smooth, firm tomatoes, one for each person ; blanch them in the usual way, cut a slice from the stem end and remove the core and some of the seeds ; set on the ice to get cold. Prepare some celery, shredding it fine and using only the very tender part ; mix it with mayonnaise dressing, stuff the tomatoes, allowing the celery to come above the top, serve each in a leaf or two of crisp lettuce and pour some mayonnaise around them. Salads should be ice cold. CELERIAC AND LETTUCE SALAD. Boil two or three celery roots in water with a little salt until tender ; drain and let them get cold. Cut them in thin slices, make a nest of crisp lettuce and put the celery slices in the center. Serve with a French dressing. RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD.

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SPAGHETTINA CHOPS.

Spaghettina is finer than spaghetti, and for sale
at Italian groceries. Half a cup of milk, half a cup
of Spaghettina, broken into bits, three tablespoonfuls
of grated cheese, one tablespoonful of butter, half a
tablespoonful of flour, and one egg. Put the Spa-
ghettina on in boiling salted water, boil for three-
quarters of an hour, drain well in a colander. Make
the sauce by melting the butter and stirring the flour
into it until smooth, then add the cheese and milk
and the Spaghettina. Let it come to a boil and stir
in quickly the beaten egg, let it thicken, remove at
once from the fire, turn it out in a deep plate, and
when cold form it into chops, dip them in beaten egg,
then in bread crumbs and fry in boiling fat. They
are very nice served with a tomato sauce, but good
without it.

TOMATO CHOPS.

Measure three-quarters of a cup of tomatoes
after the water has been drained off, put in a sauce-
pan over the fire and stir into it a cupful of mashed
potatoes, a heaping tablespoonful of butter, salt and
pepper to taste, half a cup of grated bread crumbs.
Mix thoroughly and add one egg beaten light. Re-
move from the fire, turn into a deep plate, let it get
cold, then form in the shape of chops, dip in egg and
roll in dried bread or cracker crumbs and fry a nice
brown in boiling fat. Arrange on a platter and
serve with tomato sauce, or place around a dish of
stewed tomatoes.

SAVORY FRIED BREAD.

Cut slices of stale home-made bread about half
an inch thick, shape them like chops, soak the slices
in a rich, well seasoned vegetable stock until nearly
saturated with it don’t allow them to become too
soft then dip in beaten egg mixed with a little milk
and fry in butter in a spider until a nice brown. Serve
with tomato sauce, or around a dish of stewed
tomatoes.

MOCK FISH CHOPS.

Pare three good sized potatoes, cut fine and
throw them into cold water to prevent them from
turning dark. When all are cut drain them from the
water and chop very fine there must be two cupfuls.
Have a cup of boiling milk in a saucepan and put the
potatoes into it, cook until tender, but not soft, and
be careful not to let them burn ; when done add two
generous heaping tablespoonfuls of butter, two heap-
ing tablespoonfuls of French carrots, previously
cooked in as little water as possible, and chopped
very fine, one heaping teaspoonful of green pepper,
one of parsley, one heaping teaspoonful of grated
onion, a heaping saltspoonful of powdered mace, a
dash of cayenne pepper and salt to taste. Measure
two tablespoonfuls of tomatoes after all the water
has been pressed from them chop fine and add to it
one whole egg and one egg yolk beaten light, stir
this into the potato mixture while on the stove,
remove at once from the fire, add two heaping table-
spoonfuls of cracker crumbs rolled fine, and two
tablespoonfuls of fine Madeira or sherry. Turn out to
cool and then form into chops, roll in egg and cracker
crumbs and fry in boiling fat. Serve with cucumber
salad.

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Eggs.

TO SOFT BOIL EGGS.

Cover the eggs with cold water in a saucepan,
place over the fire, and when the water comes to the
boiling point the eggs are perfectly cooked ; remove
at once and serve.

TO HARD BOIL EGGS.

Put the eggs in boiling water and boil hard for
ten minutes, set them where they will boil gently for
ten minutes more, then remove from the fire. Eggs
boiled in this way will be tender and digestible.

EGGS A LA CREME.

Boil twelve eggs fifteen minutes. Line a dish
with very thin slices of bread and fill with layer of
eggs cut in slices, strewing them with a little grated
bread, pepper and salt; rub a quarter of a pound of
butter with two tablespoonfuls of flour, put it in a
saucepan with a tablespoonful of chopped parsley, a
little onion grated, salt, pepper and half a pint of
milk or cream ; when hot pour over the eggs ; cover
the top with grated bread crumbs and put it in the
oven, let it heat thoroughly and brown.

EGGS AU GRATIN.

Boil twelve eggs hard, shell and cut them in slices
and lay them in a deep dish in close circular rows ;
make a sauce of a tablespoonful of butter, the yolks
of four eggs, a little grated cheese, and half a pint of
milk; stir this over the fire until it thickens, pour
it over the eggs, strew some bread crumbs on top
and bake for ten minutes.

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CROQUETTES OF POTATOES.

Take one quart of finely-mashed potatoes, place in a basin,
season with pepper and salt and a teaspoonful of parsley chopped
very fine, one egg, one ounce of liquid butter. Beat this mix-
ture well. Flour a board slightly, divide the mixture into
small portions, shape them like apples and pears. Any lady
having artistic taste can model these beautifully out of the po-
tato paste. Egg and breadcrumb the croquettes, place in a
frying-basket and fry for four minutes ; drain, and place a clove
in the top of each apple and pear, and a small stalk of parsley
in the other end of the fruit. This is a very pretty dish.

RISSOLES

Are portions of highly-seasoned cooked meat, fish, or game,
enclosed in pastry, and fried. Very good rissoles can be made
by using a small quantity of tinned meat. Of course the rissoles
will be nicer if cold roast meat, roast fowl or game is used.
Any sort of cold meat will do. Season the meat nicely, and, if
it is not very juicy, add a small quantity of stock to it. For one
dozen rissoles, take one, pound cooked meat nicely minced and
seasoned, tablespoonful of stock ; mix well ; form the mixture
into small corks. Prepare a paste of half a pound of flour, four
ounces of butter, a pinch of salt, half a teaspoonful of baking-
powder, and one gill of water. Place flour in a basin, rub the
butter into the flour, add salt, baking-powder and water; mix
well ; turn paste out on the board and roll out thinly, say half
an inch in thickness ; cut into small rounds with a cutter or a
tumbler ; lay a little cork of the meat on the round of paste.
Brush the edges of the paste, fold the paste over so as to form a
half-moon shape, press the edges well together, place the rissoles
in a plate with beaten egg, brush well all over, then roll them
in breadcrumbs and fry in fat about three hundred and seventy-
five degrees, so as to get the pastry nicely raised. The pastry
becomes light, and the rissoles float on the surface of the fat
after the first minute, so they must be moved about with a slice,
so as to get them evenly browned. Rissoles will require about
six minutes to fry.

Croquettes of rice, fritters, and potato chips, can be fried easily
by this process. The secret of success of frying is to have
plenty of fat, more than enough to cover the things to be fried,
to see that the fat is hot, and that articles intended to be fried
are well egged and breadcrumbed. Potato chips do not require
egg and breadcrumbs ; they may be rolled in a small quantity
of flour before they are fried, and ought to be well sprinkled
with salt after they are fried and drained. Many sorts of cheap
fish can be fried after they have been well rolled in flour or
oatmeal.

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