—Lancaster Farming, Saturday, March 2G, 1960
8
For the
Farm Wife and Family
Tuna Is Versatile
by Mrs. Richard C. Spence
Nutritionally, tuna is one of the greatest protein foods.
It has been proved that the daily requirements of essential
amino acids, the essential building blocks of body proteins
are supplied by an average serving of canned tuna. Canned
tuna also has a high content of vitamin B--12, which helps
to bui’d body protein and vital red blood'cells.
Beside its protein content
tuna also provides a consid
erable portion of the daily
minimum requirement o f
iodine, the element which
prevents the development of
goiters, it has a high flourine
content which contributes to
tooth development and he'ps
protect against future dental
decay; it a ! so ranks high in
phosphorus and vitamins.
The value of tuna to the
homemaker, however, ex
tends far beyond its nutri
tional qua’ities One of its
greatest advantages it its
versatility.
Not only does tuna make
a flavorful dish when served
alone, but it lands - itse’f in
combination with so many
other foods, to such “extend
ers” as ' macaroni products,
rice and potatoes; or to egg
dishes such omlets and
souffles, or to an endless num
ber of vegetables
When combined with an
other food in casseroles and
main-course dishes, a single
six and one half or seven
ounce can of tuna is amp’e
for as much as four to six
servings.
The economy value of tuna
is another advantage. There
is absolutely no waste in a
can packed compactly and
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compressed td assure solid
value to the consumer.
By combining tuna with
biscuits, you can stretch a
6 -ounce can of fish around
the family table. Tuna Rolls
are pinwheel biscuits filled
with a mixture of tuna, peas
and cream of mushroom
soup. Serve two rolls with
sauce per person.
TUNA ROLLS
1 can (1 pound) peas
1 can (6V2 ounces) tuna,
drained, flaked
1 can (lOV2 ounces) con
densed cream of mushroom
soup, undiluted
2 cups biscuit mix
Heat oven to 400 degrees
Drain peas; retain V* cup of
liquid. Combine 1 cup peas,
tuna and V 2 can soup. Pre
pare biscuit mix following
directions on package. Roll
dough into rectangle 10” x
12” Spread with tuna mix
ture Roll lengthwise, jello-
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roll fashion; cut into twelve
slices. Place on greased bak
ing sheet. Bake 20 minutes
or until browned and baked
through. To make sauce,
combine remaining soup, peas
and liquid from peas; heat.
Serve over tuna rolls. Makes
six servings (2 rolls each).
In Carnival Tuna Bake
named so because it’s most
colorful—tuna is sauced with
condensed vegetarian vege
table soup and topped with
pinwheels of biscuit mix and
sharp cheese.
CARNIVAL TUNA BAKE
1 can (10V6 ounces) con
densed vegetarian vegetab
le soup, undiluted.
3 tablespoons flour
1 can (6 V 2 ounces) tuna
drained, flaked
Baking powder biscuit re
cipe, using 1 cup flour
Vz cup grated sharp pro
cess cheese
2 tab’espoons chopped
pimqnto
Heat oven to 400 degrees.
Dilute soup with 14 can wa
ter; heat. Mix remaining V 2
can water with flour. Stir in
to hot soup. Cook, stirring
until mixture comes to a
boil and thickens. Add tuna.
Turn into round baking dish
(SWxV/z”) Prepare biscut
dough; roT into rectangle 8”
by 10”. Sprinkle with cheese
and pimiento. Starting at
short end, roll jelly-roll fash
ion. Cut into 12 slices. P ace
on tuna mixture. Bake 15 20
minutes or until biscuits are
golden brown. Makes 4 serv
ings.
TUNA-CHEESE PIE
Pastry:
V 2 cup shredded sharp
Cheddar cheese
1 10-ounce package pie
crust mix
4-5 tablespoons water
Add cheese tp pie crust
mix. „ Add ’water; mix. Roll
Half of pastry to-12-inch cir
cle, fit into 9-lnch foil pie
pan; chill. Roll other half of
pastry to 10-lnch circle; cut
into % inch strip; reserve for
lattice topping.
Filling:
2 tablespoons butter
V* cup finely chopped green
pepper
V* cup finely chopped
onion
1 10V? ounce can cream of
celery soup, undiluted
V 2 cup shredded sharp
Cheddar cheese
2 No. 6Vfc or 7 ounce cans
chunk-style tuna, drained
Vi cup chopped pimiento
Melt butter; add green
pepper, onion; cook until
tender. Add soup, cheese;
stir until b 1 ended. Add tuna,
pimiento; toss lightly. Cool
mixture.* Pour into pie shell.
Make -lattice top on pie;
flute edges of pastry. Bake
30 minutes at 400 degrees
Makes 6 servings.
Note; This pie may be
cooked, wrapped in alumin
um foil and stored in freezer
for about 3 weeks. To bake
frozen pie, unwrap and bake
40-45 minutes at 400 degrees.
Thyme and tarragon give
enticing flavor to Tuna Herb
Casserole. Cooking with
herbs will be fun for you
and your fami’y. Soon you’ll
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rent money into monthly payments that bring you
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Let us advise you about your home loan now.
ACCOUNTS FEDERALLY INSURED
')
FIRST FEDERAL
Savings and a
AStOeiASON •»
* , ® r
25 North Duke St.
Gilbert H. Hartley
Executive Vice President
Geo. L. Diehl
Treasurer
William E. Glasmire. Jr. James N. Esbensh» d *
Asst. Treasurer Asst. Secretary
sill fee Me 'to identify
different flavors. Maca t
dishes especially respond
"'herb magic.” The b;**
wheaty flavor of durum i
ducts combines will v
many other foods. By add
herbs and spices, you ,
create an even greater a,
of tempting dishes.
TUNA HERB CASSERoi
8 ounces elbow macaron
1 tablespoon butter or
margarine
'A cup fienly chopped oni
2V6 cups “condensed to®
soup (two lOVfc ounce can
VA cups water
’4 teaspoon thyme
V* teaspoon tarragon
1 cup drained flaked t®
(7-ounce can)
1 cup grated sharp clu®
Cook macaroni in boil]
salted water until tender
bout 7 minutes. Drain
cacaroni is cooking, melt 1*
ter or margarine in son
pan. Add onion and cook t
til tender. Stir in toi®
soup Gradually b’end m,
ter, mixing until smooth. $
in herbs and tuna. Cooki
er low heat about 10®
utes Remove from heat i;
blerd in 3 /* cup of the dies
Add macaroni to tuna ®
ture Turn into 2 quart oj
ero'e, and .top with remt
ing U cup cheese Bake
moderate oven (350 degr#
about 15 minutes Makts
to C servings
Tuna is a natural for
salads—
There’s
and-
Your Own Home
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PER ANNUM
Paid On Savings
TO, $lO,OOO
Phone EX 7-2818
Emlen H. Zell erS
* *
111
Secretary