Showing posts with label Tuna. Show all posts
Tuna Macaroni Salad
Bill says, “Why don’t you make tuna macaroni salad like my Mom did?” I can’t tell you what I say…
This time of year, Bill reminisces about being a kid at the family picnic, anticipating beating his uncles in the baseball game and eating his Mom’s tuna mac salad. He claims it was the best and I’m a believer because I’d never had it before.
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| Bill, circa 1960 Unfortunately, I don’t know the recipe but I try my best to replicate his Mom’s; however, there are so many possibilities: chunks of tuna, sweet pickle slices, pickle relish, sliced olives, onions, mayo, miracle whip, mustard, celery, green onions, red onions, sour cream, vinegar, sugar, celery seeds, salt and pepper. So many things and I’ve tried them all in countless combinations… This is the way I usually make it; it’s pretty simple and it makes Bill and me happy. Do you like macaroni tuna salad and if so how do you make yours? Here’s mine:  Tuna Macaroni Salad Ingredients: 8 ounces elbow macaroni, cooked and drained 12 ounces Albacore tuna, drained ½ cup red onion, chopped 3 tablespoons pickle relish 1 tablespoon white vinegar ½ teaspoon celery seed Salt and pepper, to taste 1 cup Miracle Whip Method: After macaroni is cooked and drained well, add remaining ingredients and blend. Refrigerate for several hours and serve. Sooo good!!! Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s having a Double Giveaway now! |
I Won Linda’s Cookbook ~ My Kind of Cooking!
in Beef, Cottage cheese, Entree, Fish/Seafood, Ground beef, My Kind of Cooking, Olives, Sour cream, Tuna on Saturday, February 25, 2012
Woo hoo!!! I won, I won!
I am thrilled to say that I won Linda’s excellent cookbook, My Kind of Cooking!!! The great thing with Linda’s cookbook is that ALL of the recipes are made with either 3-4-or 5 ingredients ~ they are hassle-free recipes. It’s a wonderful thing! She has a drawing for it every month and you must check it all out at her interesting blog, My Kind of Cooking.
See that delectable dessert on the cover of her cookbook? It’s Butterscotch-Pecan Tart. You will be drooling at all the fantastic food photos, believe me!
The recipes are so easy, making it great for a no fuss home-cooked meal. Just to name a few of her recipes: On Vacation Dip (yum!), Better than Baked Potatoes (this is a must try ~ I’m wondering how it works), Cabbage Casserole with Alfredo sauce, Tam-Tam Chicken (can’t wait to try this), Southwest Crescents (black beans!) and Doughnut Sundaes (sounds sinful to me and is another one I can’t wait to try!)
You know how aggravating it is to read a recipe out of a cookbook while trying to assemble it and the page suddenly flips over? Well, that is not the case with My Kind of Cooking. Its spiral bound and lays flat for easy recipe reading!
I made her tuna salad. The mix of ingredients intrigued me and I was flat out amazed! Oh my gosh! I will be making it this way from now on! The olives give it zing, the cottage cheese makes it creamy and the Italian dressing ties it all together. It is good and I mean, REALLY GOOD!
Here it is:
Italian Tuna Salad
3 tablespoons mayonnaise
3 teaspoons Italian dressing
2 (3 ounce) cans tuna in water, drained
¼ cup cottage cheese
8 green olives, sliced
In medium bowl, combine mayonnaise and dressing. Mix well. Add remaining ingredients. Mix well.
Makes 2 servings.
Bill looked at My Kind of Cooking also and “After Work Stroganoff” caught his attention. It’s filled with browned ground beef, cream of mushroom soup, sour cream and ketchup. It is easy ~ and fast also when you need a meal ready quickly. It smelled so good when cooking and it was delicious. Bill fell for it hook, line and sinker and so did I. It will be on our dinner table again before too long!
After Work Stroganoff
1 pound ground beef, browned
1 (10-3/4 ounce) can cream of mushroom soup
½ cup milk
½ cup sour cream
¼ cup ketchup
In medium saucepan, combine all ingredients. Mix well. Cook over low heat 15 minutes, stirring occasionally. Serve over noodles.
Makes 4 servings.
By the way, when you visit her blog, you will notice that Linda has a segment called “Fast Food Friday” on Passion Radio 95.7 FM every Friday between 8:15-8:30 a.m. MDT. Click on “radio” and you will hear via the internet. She has a terrific radio voice and a great sense of humor also.
My Kind of Cooking is now my “go-to” cookbook for delicious easy unique dishes.
Linda thanks again for the cookbook! I am honored to have it and will enjoy it immensely!
Now, all of you hop on over to Linda’s website and check out her cookbook!
Florentine Tuna Noodle Casserole
in Casseroles, Cheddar, Entree, Fish/Seafood, Mushrooms, Noodles, Pasta, Pimentos, Potato chips, Spinach, Tuna on Saturday, November 5, 2011
Growing up in the South, I had never had tuna noodle casserole but, after marrying a Midwest boy, I learned to cook it; thanks to my mother-in-law. It is another tasty dish that we crave occasionally and I’m sure there are many versions of it. My recipe has a twist to it with the addition of flavorful spinach. There’s nothing fancy about it, just a great dish for a chilly autumn night. It’s a breeze to make and you can serve it with a tossed salad, giving you comfort food at its best!
Florentine Tuna Noodle Casserole
Ingredients:
1-12 ounce package egg noodles
1-12 ounce can tuna
1-10 pkg. frozen spinach, cooked in micro and drained well
1 can cream of mushroom soup
1 ½ cps. milk
1-8 oz. can sliced mushrooms, drained well
¼ c. pimento, chopped, drained
2 cps. sharp cheddar cheese, shredded
¼ t. pepper
¼ t. paprika
1 c. potato chips, crumbled
Preheat oven to 375 degrees.
Cook noodles al dente in boiling water, do not over-cook.
Mix remaining ingredients together, except for potato chip crumbs.
Add cooked noodles, stirring well.
Grease a 2 1/2 quart casserole, add tuna mixture, top with crumbled potato chips.
Bake, uncovered for 45 minutes or till top starts to brown.
Bon Appetite!
Pasta with Spicy Tuna Sauce
Kathy, this is for you (and everyone else too!)
If you like canned tuna with pasta, this recipe will be a hit for you!
You can whip this up in very little time for a satisfying meal on a weeknight. It’s brimming with the good flavors of albacore tuna, capers, tomatoes, olives, garlic and red pepper flakes melding with angel hair pasta. I liberally added the garlic and red pepper flakes but adjust them to your taste. And, if you don’t care for mushrooms or capers, leave them out.
This is a highly appealing quick dish to use up those canned goods you probably have sitting in your pantry right now. It’s on the table in about a half hour. Serve a crisp salad alongside and enjoy!
Pasta with Spicy Tuna Sauce
Ingredients:
3 tablespoons olive oil
1 white onion, chopped
2-3 cloves garlic, minced
1-2 tablespoons capers
¼ cup green olives, sliced
1 (8-ounce) can mushrooms, drained, optional
1 (14.5-ounce) can diced tomatoes
¼ teaspoon red pepper flakes, to taste
Cracked black pepper, to taste
2 (6-ounce) cans albacore tuna, drained
8 ounces angel hair pasta
Parmesan cheese, shaved, optional
Method:
In a large sauté pan, heat oil over medium-low heat.
Add onion and garlic, cooking and stirring until onion is tender.
Stir in capers, olives, mushrooms and tomatoes.
Season with red pepper flakes and cracked black pepper.
Simmer gently for 3-5 minutes until sauce thickens slightly.
Gently fold in tuna, slightly breaking it up and heat through.
Meanwhile, while sauce is cooking, add pasta to a pot of rapidly boiling water.
Cook until tender. Drain well.
Lightly toss pasta with tuna sauce.
Serve with Parmesan cheese if desired.
Serves 2-4
It’s lip-smacking good and quick too!
Don’t forget to enter my CSN giveaway I posted Monday!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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