Here’s how to prepare “Gourmet Tuna Sandwich”

Ingredients:

* 2 Large Cans of Tuna in Water
* 2 Braeburn apples or Gala Apples
* 3 Stalks of Celery
* 1 Small Red Onion
* 1 Cup Golden Seedless Raisins
* 1/2 Cup Mayo
* 1/2 Cup Sweet Pickle Relish
* 1/2 Cup Crackers (I used Ritz Chips)

Directions:

* Wash and chop the apples and celery coarsely, and mince the onion. If your apples start turning brown, you cut too slow.
* Add the raisins to the bowl and mix.
* Open a can of tuna and strain.
* Strained tuna.
* Stir the tuna loosely with the other ingredients in bowl.
* Add mayo and relish to taste.
* Take the crackers and crumble them into the tuna. You can crumble them by putting them into a zip loc bag and smashing them or use a food processor like I did.
* Mixing the cracker crumbs into the tuna:Serve tuna mixture on pita bread, crackers or my favorite: dark rye. Add sunflower seeds or sprouts if you are brave. Enjoy!

Now that you have learned how to make gourmet tuna sandwich, please be sure to view the other sandwich recipes and the seafood recipes.

Here’s how to make “Blueberry Oat Muffins”

Ingredients:

* 1 cup flour – I use whole wheat flour
* 1 cup quick oats
* 1 cup milk
* 1 tbsp lemon juice
* 3/4 cup brown sugar
* 1/4 cup melted butter
* 1 egg
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 cup frozen bluberries or carnberries
* muffin cups
* non-stick cooking spray or shortening
* muffin pan

Directions:

* Mix 1 cup of milk with 1 tbsp of lemon juice, and let it sit for a few minutes. You can probably get away with using the pre-bottled stuff, but you’re using fresh-squeezed juice because you’re awesome, right? Right. Of course you are. That’s why you spend your Saturday evenings making muffins.
* Add 1 cup of quick oats to the milk + lemon juice mixture. Stir. You will be rewarded with this:
* Beat 1 large egg lightly, and melt 1/4 cup of margarine or butter. Add the butter and egg to the milk + lemon juice + oats mixture.
* Stir it until it looks like this: Cover your goopy oatmeal mixture and set it aside.
* Mix 1 cup flour, 3/4 cup brown sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt together in a large mixing bowl.
* Stir it up. Work out as many of the brown sugar clumps as you can. Use the underside of a spoon to press the clumps against the side of the bowl. Mine still has some small clumps, but that’s okay.
* This would be a good time to pre-heat your oven to 400 degrees F. Now you get to mix the liquid ingredients with the dry ingredients. Take your oatmeal mixture and dump it into the flour mixture, stirring as you go.
* Keep mixing the dry stuff with the wet stuff until you’re left with nothing but wet stuff. It’ll get thick and hard to mix toward the end, but just muscle through it.
* Gently fold about 1 cup of frozen blueberries into the mixture. Try not to crush all the berries as you fold them in. I used a little more than a cup because I like blueberries.
* Line a muffin pan with paper cups. Alternately, you can spray it down with non-stick cooking spray or lightly grease it with shortening. Doesn’t matter. Then, fill each cup about 3/4 of the way with the muffin batter. If you haven’t done so already, preheat your oven to 400 degrees and slide the muffins in. Go do something productive for 20 minutes while they bake.
* Once the muffins are lightly browned and a toothpick comes out clean, take them out of the oven.

Now that you have learned how to make blueberry oat muffins, please be sure to view the other recipes.

Here’s how to make “Banana Bread”

Ingredients:

# -3 large ripe bananas
# 1/3 cup melted butter (I didn’t have enough butter today, so I used light tasting olive oil as a substitute – the bread turned out nicely)
# 3/4 – 1 cup sugar
# 1 egg ,beaten
# 1 teaspoon vanilla
# 1 teaspoon baking soda
# pinch of salt
# 1/2 – 1 teaspoon ground cinnamon
# 1 1/2 cups all-purpose flour

Directions:

* Combine all ingredients in a bowl – I know, I know…one is “supposed” to combine like ingredients first…but this way has always worked for me
* Beat with mixer.
* Grease and flour a bread pan (or muffin tin). .
* Pour batter into pan..
* Bake at 350 degrees for one hour or until a toothpick inserted near the center comes out clean..

Now that you have learned how to make banana bread, please be sure to view the other bread recipes.

Here’s how to make “Potato Skin Chips”

Ingredients:

* 3 or 4 baking Potatoes
* seasoning of choice
* 1 1/2 cup cooking oil

Directions:

* Slice potatoes, paper thin, Dry chips with a paper towel and chill in the freezer for a bit. (just to keep cool)
* Get oil nice and hot med-high (5/6) Test with a small piece of potato, should start to brown in less than a minute. If it does…you are ready make chips.
* Drop 5-6 chilled chips in the oil, till golden brown. get a plate and line it paper towels for drainage. Repeat till you have a nice portion of chips, top with seasoning of choice. (I like the popcorn cheese, but you can use whatever you want.)

Now that you have learned how to make “Potato Skin Chips”, please be sure to view the other recipes.

Here’s how to make “Spaghetti with Creamy Ham Sauce”

Ingredients:

250 gms. White King Fiesta Spaghetti
1/4 cup Butterfresh Margarine
1 1/2 cup onions, chopped
1 cup Swift cooked ham
1/2 cup green pepper, diced
1 cup cheddar cheese, grated
1 cup tomato sauce

1/2 cup water
1 small bay leaf
1/2 tsp. salt
1/4 tsp. pepper
parmesan cheese, grated
parsley, chopped

Directions:

Cook White King Fiesta spaghetti according to package directions. Drain and set aside.

Melt Butterfresh Margarine, saute onions, Swift ham, green bell pepper and grated cheddar cheese. Pour tomato sauce and water over mixture. Season with salt, pepper and crumbled bay leaf. simmer until slightly thickened.

Place cooked pasta in a serving platter, pour sauce over. Top with Parmesan cheese and chopped parsley.

Serve warm with herbed garlic bread on the side.

Here’s how to make “Open-Faced Grilled Sandwich”

Ingredients:

1 loaf French baguette, sliced 1/2″ thick diagonally
olive oil
Dijon mustard
slices of tomatoes

assorted cold cuts — cooked ham, spiced ham, salami, bologna, cut into wedges
mozarella cheese(or quick melt cheese), shredded
parsley or slices of olives for garnish, chopped

Directions:

Brush baguette slices with olive oil. Bake bread slices until lightly browned, about 5 minutes. Lightly dress sliced baguette with Dijon mustard. Place slices of tomatoes and arrange a slice of cold cuts on top. Top with cheese and grill in the oven for about 3-5 minutes or until cheese has melted and top lightly browned. Garnish with chopped parsley and olives.

Here’s how to prepare “Fruit Pastries”

Ingredients:

2 cups White King all purpose flour
1 tsp salt
2/3 cup Butterfresh margarine
6-8 tbsps cold water

Cream filling:

1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1 (250ml) Selecta Moo fresh milk
4 eggyolks, slightly beaten
1 tsp vanilla

Directions:

Sift together flour and salt in a bowl. Cut in Butterfresh margarine until particles are pea-sized. Add water little by little while tossing the mixture with a fork. Form dough into a ball. Roll out pastry into 1/8″-thick. Fit dough into greased pastry molds.

Fill each pastry shell with cream filling. Top with assorted fruits (kiwi,peach,mango, blueberry and strawberry).

Procedure for Cream filling:

Mix sugar, cornstarch and salt on top of a double boiler. Add milk gradually and stir to blend, then heat to boiling over medium heat, stirring constantly.

Add the slightly beaten eggyolks into the hot mixture and beat thoroughly. Cook for 15 minutes. Remove from heat and stir in vanilla. Cool thoroughly.

Here’s how to make a “Strained Eyeballs”

Ingredients:

6 eggs, hardcooked, cooled and peeled
6 oz. whipped cream cheese

12 green olives stuffed with pimientos
red food coloring or ketchup

Directions:

Half eggs widthwise. Remove yolks and fill the hole with cream cheese, smoothing surface as much as possible. Press an olive into each cream cheese eyeball, pimiento up, for an eerie green iris and red pupil. Dip a toothpick into ketchup and draw broken blood vessels in the cream cheese.

Here’s how to make a “Club Submarino”

Ingredients:

1 loaf french bread/baguette
1/4 cup mayonnaise
15 gms. mozzarella cheese
15 gms. provolone cheese
2 slices sweet ham, shaved (optional)

2 slices turkey ham
2 slices bacon
60 gms. lettuce, shredded
2 slices tomatoes (firm, ripe)

Directions:

Slice the french/bagauette lengthwise. Spread evenly mayonnaise on each half of bread. Layer two strips of bacon on top half of bread.

Sprinkle evenly mozzarella cheese and provolone cheese on top of bacon. Place sweet ham and turkey slices on bottom half of the bread. (Meat must be evenly distributed.)

Bake at 375°F for 3-1/2 minutes or until cheese melts enough and the cold cuts sizzle. Do not over bake as your bread crust will be burned.

Top bottom half with lettuce and place slices of tomato. Serve hot.

Note:
Pre-heat oven for 30 minutes.

Here’s how to make “Chicken Burger Grill”

Ingredients:

1 k.Swift Sarimanok Chicken Burger Patties
burger buns
mayonnaise or any choice of dressing

lettuce
cucumber slices
tomato slices

Directions:

*Grill chicken burger patties for 5 minutes on each side until done.

*Spread mayonnaise on buns, top each bun with lettuce, cucumber, tomatoes and grilled chicken burger patty.

*Serve with green salad and french fries on the side.