Post by marlaoh on Jun 24, 2003 8:10:30 GMT -6
Devilled Tuna Pot Pie
Here's a really different recipe for you to try and not too fattening either.
1 tbsp. unsalted margarine
1 medium-size yellow onion, chopped fine
2 cloves garlic, minced
1 large stalk celery, sliced thin
1 cup fresh or frozen whole kernel corn
1 4 oz. jar pimientos, drained and chopped fine
1/4 tsp.black pepper
4 tsp. flour
1 cup low-sodium chicken broth
1/2 cup skim milk
2 tbsp. grated Parmesan cheese
2 tsp. Dijon or spicy brown mustard
2 tsp. lemon juice
2 6 1/2 oz. cans water-packed light tuna, drained and flaked
4 refrigerator buttermilk biscuits, halved horizontally and slightly flattened
1/8 tsp. paprika
1. Preheat oven to 450 F. In a medium-size heavy saucepan, melt the margarine over medium-heat; add the onion, garlic, celery, corn, pimentos, and black pepper and cook, covered for 5 minutes or until onion is soft.
2. Blend in the flour, then the chicken broth and milk, and cook, stirring constantly, until the mixture has thickened-about 3 minutes.
3. Add the cheese, mustard and lemon juice. Remove from heat; fold in the tuna.
4. Transfer all to an ungreased shallow 5 or 6 cup casserole.
5. Arrange the biscuits on top, sprinkle with the paprika, and bake, uncovered, about
10 minutes or until the biscuits are golden. Serves 4
Here's a really different recipe for you to try and not too fattening either.
1 tbsp. unsalted margarine
1 medium-size yellow onion, chopped fine
2 cloves garlic, minced
1 large stalk celery, sliced thin
1 cup fresh or frozen whole kernel corn
1 4 oz. jar pimientos, drained and chopped fine
1/4 tsp.black pepper
4 tsp. flour
1 cup low-sodium chicken broth
1/2 cup skim milk
2 tbsp. grated Parmesan cheese
2 tsp. Dijon or spicy brown mustard
2 tsp. lemon juice
2 6 1/2 oz. cans water-packed light tuna, drained and flaked
4 refrigerator buttermilk biscuits, halved horizontally and slightly flattened
1/8 tsp. paprika
1. Preheat oven to 450 F. In a medium-size heavy saucepan, melt the margarine over medium-heat; add the onion, garlic, celery, corn, pimentos, and black pepper and cook, covered for 5 minutes or until onion is soft.
2. Blend in the flour, then the chicken broth and milk, and cook, stirring constantly, until the mixture has thickened-about 3 minutes.
3. Add the cheese, mustard and lemon juice. Remove from heat; fold in the tuna.
4. Transfer all to an ungreased shallow 5 or 6 cup casserole.
5. Arrange the biscuits on top, sprinkle with the paprika, and bake, uncovered, about
10 minutes or until the biscuits are golden. Serves 4