The Seaforth News, 1956-02-23, Page 2111
Jane AndDews.
CURRIED TUNA ON RICE
This tuna treat, with the zest of curry powder, can be
prepared in next to no time, from ingredients almost always
on hand. What better time than Lent to introduce this supper
dish with Far East flavor — it should prove a -year 'round
favorite.
1 7 -oz. fin tuna, drained 1 teaspoon curry powder
1 10 -oz. tin undiluted 1 cup raw rice
mushroom soup 8 cups boiling water
lie cup diced celery 1 teaspoon sait
b4 cup diced green pepper
DIRECTIONS:—Flake tuna; combine with next four ingredi-
ents in- top of double boiler. Cook over boiling water about
20 minutes, stirring occasionally. Meanwhile, cook rice in salted
water, at rapid boil. It will take about 15 to 20 minutes. When
tender, drain; spread on hot platter. Top with hot tuna mixture.
Makes 4 to 6 servings.
The following recipe may be
varied by adding, just before
placing the batter fn oven, 3
slices of diced cooked bacon. In
this case, omit fruit and reduce
salt to 14 teaspoon.
CONTINENTAL PANCAKE
1 tablespoon shortening
3 eggs
34 teaspoon salt
. 1 tablespoon sugar
14 cup sifted flour
3i cup milk
Dotter
Cooked sweetened cherries, or
berries, or applesauce
Confectioners' sugar
Place fat in deep skillet (10-
12 inches in diameter), and
place skillet in oven while pan-
cakes are being mixed and oven
la being brought to 450° F. Beat
eggs and salt until light. Blend
auger and flour; add to egg mix-
ture and beat until batter is
smooth. Add .milkand beat
thoroughly. Remove skillet from
oven and, if necessary, spread
melted fat to grease bottom
surface. Pour in all batter.
Return to oven and bake 15
minutes or until pancake is
puffy, well -risen and brown.
Surface should be very irregu-
lar and pancake well -risen at
the sides. Remove from oven.
Dot with butter and fruit. Roll
Or fold from opposite sides to
center, making 3 layers. Turn
out on warm platter. Sprinkle
with confectioners' sugar. Serve
immediately.
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