nd add to my favorite dressing recipe alog with some of the
Preheat oven to 350\u00b0F.
Combine the tuna, dressing, eggs, salt and pepper.
Spread the mixture evenly between hamburger rolls.
Top each with a slice of cheese.
Wrap each sandwich in foil and bake for 15 minutes or until heated through, cheese is melted, and bun is toasted.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
dollop of Preserved Lemon Dressing on a plate and place
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Heat broiler.
Mix tuna, dressing, onions, red pepper and seasonings.
For each sandwich, top English muffin half with lettuce, tomato and tuna mixture.
Place on cookie sheet.
Broil 1 minute.
Top with slice of cheese.
Broil 1 to 2 minutes or until cheese begins to melt.
Makes 4 servings.
Mix tuna, dressing, onions, red pepper and seasonings.
For each sandwich, top English muffin half with lettuce, tomato and tuna mixture.
Place on cookie sheet. Broil 1 minute.
Top with 2 process cheese slices.
Broil 1 to 2 minutes or until cheese begins to melt.
Makes 4 sandwiches.
Cook rice by package directions.
Pour into 9 x 9-inch casserole dish.
Mix in tuna, dressing and peas until well mixed. Top with saltines; spread with just enough margarine to coat them. Bake at 325\u00b0 for 25 to 30 minutes until crackers are just browned.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Mix drained tuna, dressing, mustard, vegetables, pimento, seasonings and 1/2 cup of the bread crumbs.
Shape mixture into 15 (2-inch) balls.
Roll in remaining 3/4 cup bread crumbs, coating well.
Flatten balls into small patties.
Refrigerate 30 minutes. Heat 1/2 cup oil in large skillet over medium-high heat.
Add tuna patties.
Cook 5 minutes on each side or until golden brown, adding additional oil, as needed.
Remove from skillet; drain on paper towels.
Makes 8 servings.
Makes 4 cups.
In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well.
Place in Christmas tree mold and refrigerate.
You may serve in the mold or transfer to a serving plate.
Decorate with garlands of small parsley leaves, red and green peppers cut into stars and a lemon wedge.
Mix tuna, dressing, mustard, vegetables, pimiento and seasonings.
Add 1/2 cup bread crumbs.
Shape mixture into 15 (2-inch) balls.
Roll in remaining bread crumbs.
Coat well.
Pat balls in small patties.
Refrigerate 30 minutes.
Heat oil in a large skillet on medium-high heat.
Add tuna patties.
Cook 5 minutes on each side or until golden brown.
Add oil as needed. Drain on paper towels.
Makes 8 servings.
Mix tuna, dressing, onions, red pepper and seasonings.
For each sandwich, top English muffin half with lettuce, tomato and tuna mixture.
Place on cookie sheet.
Broil 1 minute.
Top with 2 Kraft Free singles. Broil 1 to 2 minutes, or until Kraft Free singles begin to melt.
Makes 4 sandwiches.
Each sandwich contains only 2 grams of fat.
Combine the tuna, dressing and relish.
Add pepper to suit your taste buds.
Makes 2 sandwiches.
Stir in peas, tarragon and tuna, then return sauce to bubble
Prepare dressing. Heat oil in a large
ith some of the Lemon Dressing and serve immediately with a
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
For the dressing: Mix the first eleven ingredients