olour.
Add sandwich tuna.
If using tuna in water, add
Drain tuna.
Combine tuna and cream cheese using a hand mixer.
Add tabasco, spread should have a salmon color. Add more if you prefer.
Chill for at least one hour and keep chilled on your party table.
Serve with your favorite party cracker.
Reserve 8 center egg slices for garnish; chop remaining eggs. Stir cream cheese until softened; add chopped eggs, tuna, onion, 2 tablespoons chopped parsley, Worcestershire sauce and lemon juice. Mix until blended.
Divide mixture into 2 balls.
Roll in parsley.
Garnish bottom edge with egg slices, cut in half.
Makes 4 cups.
You can cut this recipe in half for 1 ball.
Drain Tuna , sqeezing out water.
Mash the tuna in a small bowl and add the rest of the ingredients. Serve on bread or toast.
mixing bowl, place drained tuna, chopped egg, pickle relish, chopped
Place tuna, cream cheese, cream and lemon juice in a food processor. Process until well blended.
Transfer to a bowl. Stir in onions and dill. Season to taste. Serve with baguette toasts and cornichons.
Spread cream cheese on serving dish to make a flat layer.
Spread the tuna over the layer of cream cheese.
Pour on the cocktail sauce, covering the layers of cream cheese and tuna.
Refrigerate or eat immediately with favorite crackers.
Place a layer of noodles in the bottom of a 9 x 13-inch pan. Spread tuna evenly over noodles.
Place another layer of noodles over the tuna. Spread mushroom soup on top.
Pour half and half over the top then pour in milk to cover noodles.
Add salt and pepper to taste.
Place small amounts of margarine on top. Bake in oven at 375\u00b0 for about an hour.
Add vegetables to tuna.
Combine yogurt, honey, lemon juice and mustard.
Mix fish and vegetables until evenly distributed. Spread on toast or crackers and serve.
Spread cream cheese in bottom of shallow dish.\tSpread tuna over cream cheese.\tPour cocktail sauce over tuna.\tSpread on your favorite crackers.
Mix tuna, cream cheese, and shredded cheese in microwave-safe bowl.
Heat through in microwave (about 1 minute.) Be sure to stir as you go to help the cheese melt evenly.
Toast the bread in the toaster. Cut off crusts (if necessary!).
Spread the tuna mix on the toast and enjoy.
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.
Cream the cream cheese.
Mix in other ingredients.
Spread on crackers to serve.
Tastes like smoked fish spread.
Bring tomato soup to boil; remove from heat.
Add gelatine to cream cheese; mix until smooth.
Add mayonnaise.
Fold in tuna, onion and celery.
Pour into greased mold; refrigerate at least 1 hour, preferably overnight.
Great with crackers and good for potluck.
May use blender for celery, onions and tuna. Absolutely delicious.
Mix cream cheese and mayonnaise together until smooth. Add drained tuna, onion and celery. Warm tomato soup. Mix gelatine and cold water together quickly and mix with soup.
Immediately put mixture with tuna. Pour into mold that has been sprayed with Pam. Refrigerate overnight or until firm.
Serve on Ritz or Townhouse crackers.
Mix all ingredients together well, adjusting amounts as needed for desired consistency.
A firmer spread made be placed in a mold and chilled.
A softer spread may be used without additional chilling.
Serve with crackers or toast rounds.
Blend the cream cheese and other ingredients, except tuna. Add the tuna gradually; beat until well blended.
Pack in small bowl or mold.
Chill for 3 hours.
Serve with snack crackers.
mall bowl.
Lay the tuna fillets into a glass baking
Stir in peas, tarragon and tuna, then return sauce to bubble
Drain tuna and flake until very fine.
Add next 4 ingredients and mix well.
Season to taste with salt and pepper.
Spread 1 teaspoonful on small crackers, Melba toast or small rounds of toasted white bread.
If desired, garnish each with small piece of lemon or sprig of parsley.
Makes 1 cup, about 16 calories per tablespoon.