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1990-03-20
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ALMOND, BROCCOLI AND TUNA BAKE
350
6
I%1, lb, broccoli, cooked
I%9 1/4, oz, tuna, drained and flaked
I%1/2, cup, margarine
I%1/2, cup, almonds, chopped or slivered
I%5, T., flour
I%1, tsp, salt
I%1/4, tsp, pepper
I%1/8, tsp, nutmeg
I%3, cups, 2% milk
I%1/8, tsp, paprika
I%
I%
R% Arrange broccoli in the bottom of a well-buttered 2-quart
R%baking dish. Cover with the flaked tuna fish.
R%
R% Lightly brown the almonds in the margarine in a large skillet.
R%Blend in the flour, salt, pepper, and nutmeg. Add in the milk and
R%stir constantly. Cook until smooth and thick.
R%
R% Pour the sauce over the tuna and broccoli. Sprinkle with paprika,
R%cover, and bake in a 350 degree oven for about 30 minutes.
R%
R%
U% You may substitute 1 lb. of asparagus spears for the broccoli.
U%
U% Also, you could add 2 T. cooking sherry to the sauce once it
U%starts to thicken.
U%
U% NOTE: If you add the sherry, or substitute the asparagus for
U% broccoli, you will significantly change the nutritional
U% values of this recipe. We suggest that you enter a
U% new recipe for major substitutions or additions to get
U% the full value of the nutrition guide.
U%
U%
T% 1828.7 42.3 158.6 83.0 767.8 1408.6
S% 304.7 7.0 26.4 13.8 127.9 234.7