hile chicken browning mix 1 can progresso recipe starters, cream cheese, cheddar
In a large skillet or medium sauce pan brown and drain the beef (optionally you a can brown with 1/4 cup each of diced onion, celery and/or green pepper but then its not a can opener recipe any more).
For faster prep time on the day of the meal the beef can be cooked in advance and frozen, then warmed in the microwave. open all the cans. drain the kidney beans, black beans and corn. combine all ingredients and simmer 5 minutes or until warmed through.
For sardine spread, combine sardines, mayonnaise, sour cream, chili, parsley, capers, lemon zest and 1/2 clove garlic.
Preheat broiler. Mix remaining garlic with oil then brush cut side of baguette. Broil for 1-2 mins, or until lightly toasted. Top with cheese and broil for 1-2 mins, until cheese is melted and golden brown. Slice and serve with sardine spread.
ith a fork until the sardine mixture is a smooth consistency
For the topping, combine sardines with tomato, onion, olives and chopped basil.
Toast bread on both sides until golden. Rub with garlic and brush with oil. Top with sardine mixture and sprinkle with pepper and extra basil leaves to serve.
ver top. Drizzle with reserved sardine oil. Bake for 20-25
ver top. Drizzle with reserved sardine oil and bake for 30
Note:
Sardines can should be a double layer can.
In the bowl of a food processor or blender, combine all the ingredients.
Process to form a thick paste, adding additional oil if necessary to form a smooth puree.
Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to 1 week.
Variation: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3 3/4 ounce can of best-quality sardines cured in olive oil for the canned tuna.
Open the sardine can and remove all oil (into the sink).
Put sardines out and squash them with fork. Squash them well.
Cook egg hard. Cut whole egg into small pieces and put it into sardines.
Finely mince onion and garlic and put it into sardines.
Finely mince capers and add into sardines.
Add whole package of mayonnaise and lemon juice into sardines. Mix well. Cool it. Eat it.
and add it to the sardine sauce. Stir, cover, and turn
Peel tomatoes and cut into slices. Chill. Drain oil from sardines. Remove skin and backbone. Arrange lettuce on a salad plate. Place tomato on it; cover with sardine, onion and lemon juice. Garnish with egg yolk which has been pressed through a sieve. Serves 6.
Slice eggs in half lengthwise.
Remove yolks.
Mash.
Blend egg yolks with remaining ingredients to form a smooth like paste. Stuff yolk-sardine mixture into halved egg whites.
Serve on lettuce leaves.
Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
Add the rest of the ingredients and blend well.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye.
Bread, Water Crackers.
Cook pasta according to package instructions. Drain then rinse under cold water.
Soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top each sheet with 1 sardine then distribute pasta, carrots, bean sprouts and mint between sheets. Roll up, tucking in the ends. Roll each in a lettuce leaf and tie with butcher's twine. Serve with fish sauce.
Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water.
Working with 1 sheet of rice paper at a time, soak rice paper in cold water for 30 seconds then lay on a damp tea towel. Top with a sardine then add 1/8th of pasta, carrots, bean sprouts and mint and roll up into a spring roll. Repeat with remaining wrappers. Serve with fish sauce.
Cook the noodles in boiling salted water according to the package instructions. Drain and rinse with cold water.
Soak the rice paper in cold water for 30 seconds, then lay on a damp towel. Top each with a sardine and 1/8 of the noodles, carrots, beansprouts and mint, then roll, tucking in the ends. Roll each in a lettuce leaf and tie with kitchen twine. Serve with the fish sauce.
lender. Fill the empty tomato can with water, pour this into
ups sugar with one (1) can evaporated milk.
Boil 7
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.