Archive for the ‘FISH – ALL’ Category
Tuna Egg Salad Sandwiches
This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cans tuna in water or brine, drained, (about 170 g / 6 oz each)
- 4 hard boiled eggs, sliced, Shortcut
- 2 tablespoons mayo, and as desired
- 2 tablespoons sweet relish
- 1 tablespoon brown mustard
- ½ teaspoon salt
- ½ teaspoon paprika
- 8 slices sandwich bread, toasted
- butter, as needed
Instructions
- Here my eggs are peeled and the tuna is ready.
- Add the drained tuna to a mixing bowl and flake with a fork. I used my 1 quart casserole dish for this. Then add the relish, mustard, salt, paprika, and mayo. I used Japanese Kewpie mayo.
- Mix together then add the sliced eggs.
- Mix in the egg slices, adding more mayo as desired, some eggs will break apart but most remain in large pieces. Cover and place in the fridge for at least 1 hour to chill.
- When ready to serve, toast the bread, butter slices as desired, top with tuna egg mixture, top with another slice of buttered toasted bread, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Variant: 1. Chopped dill pickle is a good substitute for the sweet relish.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
New England Creamed Codfish
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Easy recipe that comes together rather quickly, a basic dish of a homemade white sauce and steamed fish. Add a couple of sides and you have a delicious meal. This recipe was written originally using salt cod, I have changed the recipe to reflect the use of any whitefish, and the unsalted variety of cod as well.
Ingredients
- 500 grams whitefish, cod, pangasius, or barramundi would be good, (1 lb)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 egg yolks, beaten
- 2 tablespoons onion, grated
- 2 teaspoons lemon juice
- toast, for serving
Instructions
- Steam the whitefish your preferred way, I use my rice cooker for this. For a rice cooker, simply add 1-2 cups of water to the pot, place the steamer tray on top and cover with the lid. Press cook, when the water is boiling, remove the lid and place fish in the steamer tray and cover with the lid.
- Steam until cooked through, about 5-10 minutes.
- Remove fish, drain, flake apart meat, remove any bones or skin.
- Melt butter in a medium saucepan, stir in flour until smooth, slowly stir in milk, cook and stir until thickened.
- Add a small amount of sauce to the egg yolks and stir together, then add all the egg yolks to the sauce and stir in.
- Add the fish, onion, and lemon juice. Heat through.
- Serve over toast points, enjoy.
Notes
Low cost per serving.
Tuna a la King
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 box corn muffin mix, Shortcut
- ¼ cup green bell pepper, diced
- 1 teaspoon onion, minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 1½ cups milk
- 1 can tuna, drained, (about 1 cup or standard can)
- ⅔ cup mushrooms, sliced, canned or fresh sautéed, drained
- ¼ cup pimento, diced
- ¼ teaspoon salt
- ¼ teaspoon paprika
Instructions
- Prepare the corn muffins per the package instructions.
- In a medium saucepan, melt butter, add the bell pepper and onion, cook until tender.
- Stir in flour until mixed in. Slowly stir in milk, cook and stir until thickened.
- Add the tuna, mushrooms, pimento, salt, and paprika. Stir together and heat through.
- Serve over warm split corn muffins, enjoy.
Notes
Low cost per serving.
Shortcut: Corn Muffin Mix.
Pacific Chowder
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 slices bacon
- ¼ cup onion, diced
- 2 tablespoons green bell pepper, diced
- 1 can condensed cream of potato soup
- 2 cups milk
- 2 cans tuna, drained, (5 oz / 142 g each / 1¼ cups)
Instructions
- In a medium saucepan, cook the bacon until crisp, remove to paper towels, drain excess fat but leave 2 tablespoons fat in the saucepan.
- In the bacon fat, cook the onion and bell pepper until just tender.
- Add the soup and milk, heat to just boiling, turn off the heat, reduce to low.
- Crumble the bacon and flake the tuna, add to the saucepan and stir in and heat through.
- Serve and enjoy.
Notes
Low cost per serving.
Fish Chowder
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¼ cup bacon, diced
- 1 cup potato, finely diced
- ¾ cup onion, finely diced
- 570 grams whitefish fillets, cut into ¼ to ½ inch cubes, (1¼ lb)
- 2 cups water
- 2-3 cups half and half cream
- salt and black pepper, to taste
Instructions
- In a mixing bowl, add the onion and potato, mix together.
- In a pot, add the bacon and fry until browned, remove the bacon to a plate, leave fat in the pot.
- Ad a layer of potato mixture to the pot, then a layer of fish, repeat until all is used and in the pot.
- Top with the bacon and a black pepper as desired. Pour in the water.
- Place the pot on low heat, cover, and simmer for 1 hour.
- Stir and then stir in 2-3 cups of cream depending on the consistency you desired. Taste and season with salt and black pepper as desired.
- Serve and enjoy.
Notes
High cost per serving just based on the amount of cream.
Variant: 1. Run the potato, onion, and fish through a grinder with a coarse (wagon wheel) plate attached then proceed as directed.
Sweet & Sour Tuna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2½ cups pineapple chunks, drain and reserve liquid
- ¼ cup sugar
- 2 tablespoons cornstarch
- 1 cup chicken broth, powder or homemade
- 2 tablespoons vinegar
- 2 teaspoons light soy sauce
- ½ teaspoon salt
- 2 cups green bell pepper, cut into ½ inch wide strips
- 2 cans tuna, drained, flaked, standard size cans
- 2 tablespoons butter
- 2 cans chow mein noodles, (6 oz / 170 g each)
Instructions
- In a mixing bowl, mix together the sugar and cornstarch, then mix in the pineapple liquid, chicken broth, vinegar, soy sauce, and salt.
- Add the mixture to a large non stick pan, cook and stir until mixture thickens.
- Add the pineapple, bell pepper, tuna, and butter. Heat for 5-8 minutes, stir often.
- Serve over chow mein noodles. Enjoy.
Notes
Fair cost based on the noodles, those may be available in western markets.
15-minute Tuna Curry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ⅓ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 cup sour cream, Shortcut
- 1 teaspoon yellow curry powder
- ¼ teaspoon salt
- dash black pepper
- 1 can tuna, drained, average size can, up to you
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the onion, bell pepper, and garlic. Cook until tender but not browned.
- Stir in the sour cream, curry powder, salt, and pepper as desired.
- Stir in the tuna. Heat slowly until hot.
- Serve over hot cooked rice, enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
Chopstick Tuna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- ¼ cup water
- 1½ cups chow mein noodles
- 1 can tuna, drained, average size can, up to you
- 1 cup celery, sliced
- ½ cup cashews, salted, toasted
- ¼ cup onion, diced
- dash black pepper
Instructions
- Preheat your oven to 190° C (375° F), get out a 8x8 inch baking pan.
- In a mixing bowl, add the soup and the water, mix together. Add 1 cup of the chow mein noodles
- Add remaining ingredients and mix together.
- Pour mixture into the baking pan. Top with remaining chow mein noodles.
- Bake for 15 minutes or until hot.
Notes
Low cost per serving if using the shortcut for the soup.
Shortcut: Condensed Cream of Mushroom Soup.
Salmon Macaroni
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021, excellent mac & cheese! Very creamy, the salmon gives this a nice taste and the crumbs on top give a nice firm topping. This is highly recommend if you like salmon. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 cup dry macaroni
- ¼ cup butter, (½ stick / ¼ block)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- dash black pepper
- ¼ teaspoon garlic powder
- 1¾ cups milk
- 1½ cups cottage cheese, Shortcut
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- 1 can salmon, drained, flaked, (16 oz / 454 g / 2 cups), Shortcut
- 2 eggs, beaten
- ½ cup dry breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain, return to pot, set aside.
- In a saucepan, melt the ¼ cup butter, then stir in the flour, salt, pepper, and garlic powder. Slowly add milk while stirring until thickened.
- Stir in the cottage cheese, shredded cheese, and salmon.
- Pour sauce and eggs into the macaroni and stir to combine.
- Pour mixture into a 7x11 baking inch pan greased with butter or cooking spray.
- Preheat your oven to 180° C (350° F).
- In a small bowl, mix together the soft breadcrumbs and 2 tablespoons melted butter, sprinkle over the casserole.
- Bake for 30-40 minutes or until set in the center.
- Serve and enjoy.
Notes
High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.
Shortcuts: Cottage Cheese, Steamed Salmon (Rice Cooker).
