124819 make cheesy tuna bake Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

baking potatoes, baked, tuna, drained, onions, minced, cheddar cheese, shredded, butter, salt, milk

cheesy beef & cornbread pie, preheat oven 350 degrees ., pd. lean ground beef (cooked and drained ), chopped onion, chopped green peppers, chopped garlic (optional), add 1 can of condensed tomato soup, water, black pepper, cayenne pepper, paprika, sugar, whole kernel corn, drained, diced tomatoes, mix all well and heat in skillet ), corn bread top ), combine 1 1/2 cups of corn meal, flour, sugar, salt, baking powder, beaten egg, buttermilk, vegetable oil ., over (all) - also 1 cup sharp cheddar cheese

baking potatoes, peeled and sliced, yellow mustard, all-purpose flour, milk, salt, condensed cream of mushroom soup, tuna, drained, sliced onions

cheese, shredded, crushed corn flakes, canned tuna, butter , plus a little more for the top of the casserole, flour, milk, onion, finely chopped, peas (cooked or frozen ), salt and pepper, tomato, cut into 8 wedges, fresh parsley, chopped, lemon, cut into 4 wedges

tuna, drained, cheddar cheese soup, milk, onion, diced, refrigerated biscuits

baking potatoes, mayonnaise, cheddar cheese, grated, green onion, chopped, green pepper, chopped, tuna, drained

baking potatoes, mayonnaise, shredded cheddar cheese, chopped green pepper, chopped scallion, albacore tuna in water, drained and flaked, shredded cheddar cheese

tuna, drained, sliced ripe olives, chopped celery, chopped green pepper, chopped onion, condensed cream of mushroom soup, bisquick baking mix, cold water, shredded cheddar cheese (about 6 oz.), egg, water, milk

tuna in water, drained, parmesan cheese, divided, low fat cottage cheese, eggs, all-purpose flour, baking powder, minced onion flakes, chicken bouillon, worcestershire sauce

wide egg noodles, cream of chicken soup, veg-all or 1 (8 oz) mixed vegetables, water chestnuts, mayonnaise, black pepper (depends on personal taste), tuna in water (drained ), pillsbury golden flake refrigerated biscuits

baked potatoes, tuna, spring onions, hard-boiled egg, lemon , juice of, butter, milk, black pepper, mixed herbs, olive oil, for frying

tuna, ricotta cheese, spring onion, chopped, mayonnaise, lemon , juice of, pepper, salt, hamburger buns (round)

olive oil, onion , chopped, frozen corn kernels , thawed, cream of mushroom soup, reduced sodium, salsa, chili powder (optional), tuna , packed in water, drained and flaked, fusilli , whole wheat, cooked, shredded cheese (cheddar blend preferred)

tuna, drained, egg, breadcrumbs, mayonnaise, chopped onions, chopped parsley, chopped almonds, prepared mustard, poultry seasoning, crushed corn flakes, melted butter

tuna, drained, egg, fine dry breadcrumbs (enough to hold the balls together) or 1/4 cup soft breadcrumbs (enough to hold the balls together), mayonnaise (hellman s is best), chopped onions or 2 -3 tbsp green onions, if desired, chopped fresh parsley or 1 -2 tsp dried parsley, chopped almonds, prepared mustard, poultry seasoning , to taste, crushed corn flakes (for coating ), melted butter, seasoning salt (i use for this) or regular white salt, to taste (i use for this), black pepper , to taste (optional)

shirataki noodles, fat-free cream of mushroom soup, tuna, drained, peas or 2/3 cup frozen vegetables, pepper, onion powder, salt (optional)

tuna in water, drained, stalks celery, finely chopped, green onions, sliced, light mayonnaise, dill pickle relish (you can use sweet pickle relish if preferred), dijon mustard, salt, black pepper, whole wheat tortillas, cheddar cheese, shredded (i use old cheddar or tex-mex blend)