These are from my Cooking Buddy and I mentioned them briefly a couple weeks ago. As in "this ain't yo mama's tuna noodle casserole." The Neptune mixture was just for fun and was a rare treat indeed. My youngest and I enjoyed it on crackers over a few days. That was quite the after school snack.
I learn a lot at my Cooking Buddy's. Not just new recipes, but sometimes how to use tools for cooking. I still want a Cuisine Art food processor and have my sights set on one for my birthday (at Costco, last check $136), but she showed me how to use a tool I already own. It's a simple can-strainer - or should I call it a drainer?
It's a Pampered Chef tool and I have two of them. It fits over the can, the you can drain liquid right out of a can. I was always irritated that it didn't fit over tuna cans because they are just that much wider than a typical can. Here's the trick - invert it and it fits inside the can. Yeah, duh.
Really? I used to sell Pampered Chef and now I feel I missed an opportunity to sell dozens of that simple, plastic strainer/drainer. I apologize to all my past clients for shorting them on this knowledge. If you don't know what I'm talking about, you should go to my Pampered Chef consultant's website and buy one http://www.pamperedchef.com/pws/lesliehostak/search-browse-results?searchText=can%20strainer&GlobalHeaderSearch=GlobalHeaderSearch&item&category&secondaryCategory&userSelection=false.
It's one of those products you never knew you needed until someone pointed out the error of your ways; you're welcome. Buy more stuff too, just to make it worth your while.
Anyway, for your Lenten meal pleasure:
Tuna Noodle Romanoff
4 cups uncooked egg noodles (about 8 oz)
2 cans (6 1/2 oz each) water packed tuna, drained
1 jar (2 oz) diced pimientos, drained
1 cup fresh, sliced mushrooms
1 1/2 cups sour cream
3/4 cup milk
1 Tbsp chopped frsh chives (or dried)
1/2 tsp salt
1/4 tsp pepper
1/4 cup dry bread crumbs
1/4 cup grated Romano cheese
2 tbsp butter, melted
- Heat oven to 350.
- Cook noodles as directed on package; drain.
- Mix noodles, tuna, pimientos, mushrooms, sour cream, milk, chives, salt and ppeer in ungreased 2 quart casserole or square baking dish, 8x8x2 inches.
- Mix bread crumbs, cheese and butter; sprinkle over tuna mixture.
- Bake uncovered 30 to 35 minutes or until hot and bubbly.
8 servings (4 if you live at my house)
Neptune Mix for Mushrooms (if you desire; as I said above, we ate it with crackers)
2 - 8oz pkgs of cream cheese
8 oz cooked crab meat (we used the real stuff; it might work with the fake too)
1 lb shrimp meat
1/2 to 1 tsp of garlic powder
1 to 2 tbsp lemon juice
10 to 12 drops tabasco
1 cup shredded Parmesan cheese
1 o 1 1/2 tsp Worcestershire sauce
2 tbsp dried Minced chives or green onions
Mix ingredients and stuff mushroom caps. Bake until golden. Can use on crackers or as a dip (it doesn't need to be baked then).
The measurements are approximate because you should do it to your taste. My Cooking Buddy was given the ingredient list from the people at the Keg restaurant and she came home and worked out the measurements.
I had never had it before at the Keg or at her house; I just thought it was particularly yummy and should be shared ASAP. Although, we must remember that in sacrificing meat for Lent, it's not supposed to taste really, really good. So that's why my daughter and I sacrificed our Neptune mix before last Friday by eating it on crackers.