Grammie Beas Tuna Spinach Loaf Recipes

Steps:

• Rinse the beans and combine with the water in a soup pot. Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves. Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans). Remove from the heat. Set a colander over a bowl and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. Some of the beans will have slipped out of their skins and fallen apart, but most should be intact. The broth can be used for a soup or pasta sauce.
• Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.
• In a large bowl, gently toss together the beans and the tuna. Don't worry if some of the lima beans fall apart. Add the mint, half the chives and half the dressing and toss again. Season to taste with salt and pepper.
• Toss the spinach with the remaining dressing. Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top. Garnish with red onions and black olives if desired, and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a glass loaf pan with cooking spray.
• Beat eggs, mayonnaise, horseradish, parsley, paprika, cayenne pepper, and black pepper together in a large bowl until smooth. Add tuna in water, bread crumbs, and onion; mix until evenly moistened. Pack tuna mixture into prepared loaf pan.
• Bake in preheated oven until hot and fully cooked in the center, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
• Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
• Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.

Steps:

• 1. Note about the tuna. I used 3 cans, drained well. Weight listed on each can was 185 grams net, 140 grams drained. For fresh cooked, go with 425 grams (15 oz).
• 2. Preheat your oven to 180 C (350 F). Grease with butter or olive oil with an oil sprayer, a loaf pan.
• 3. In a large mixing bowl, add all the ingredients, seasoning with salt and pepper as desired, as well as Tabasco sauce if desired.
• 4. Use a large spoon and mix together.
• 5. Pack mixture into the prepared loaf pan.
• 6. Place in the oven and bake for about 45 to 50 minutes or until the top is golden brown.
• 7. Cool for 10 minutes before slicing. Serve with sides of your choice and enjoy.

Steps:

• In a small saucepan, over med. heat, cook onion in oil until tender, stirring occasionally. Remove saucepan from heat.
• Meanwhile cut lemon in half and refrigerate half. With the half you are using, thinly slice half of that lemon into slices, for garnish, and set the other piece aside until later.
• Preheat oven to 350.
• Grease a 8 1/2x4 1/2" loaf pan.
• Drain tuna. In a lg. bowl, finely flake tuna with a fork.
• Break up bread into crumbs, and add to tuna. Mix well.
• Add onion, lemon juice from the piece left over after slicing, spinach, sour cream, eggs, salt, and pepper. Mix well.
• Spoon tuna mixture into greased pan.
• Bake for 50 mins., or until knife inserted in center comes out clean.
• When tuna loaf is done, cool in pan, on wire rack, for 10 mins., for easier serving.
• Put tuna loaf on warm platter.
• Garnish with lemon slices.

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the vinegar, shallot, 1/3 cup of the oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
• Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the shrimp, chives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9-by-5-inch nonstick loaf pan. Line the bottom of the pan with parchment paper. Set aside.
• Place the eggs and milk in a large bowl. Add the bread and stir to combine.
• Heat the butter in a large, high-sided skillet over medium-high heat. Add the onion, 1 teaspoon of the salt and 1/2 teaspoon of the pepper and cook until soft, about 6 minutes. In batches, add the spinach and cook until wilted, about 15 minutes. Drain in a colander. Press gently on top of the spinach to release excess moisture. Set aside to cool slightly. Transfer the spinach mixture to a food processor and blend until smooth. Pour the spinach into the bowl with the bread mixture. Add 3/4 cup of the Parmesan, the remaining salt and pepper and the nutmeg. Stir until smooth.
• Spread half of the mixture on the bottom of the prepared pan. Lay the hard boiled eggs, end-to-end, in a line along the center of the spinach mixture. Add the remaining spinach mixture on top and press gently. Sprinkle the remaining Parmesan on top and bake for 1 hour. Cool 15 minutes, then run a thin metal spatula around the edges of the pan to release the loaf. Invert the loaf onto a cutting board, remove the parchment paper, and cut into slices.

Steps:

• Squeeze excess liquid from the spinach; set aside.
• In a mixing bowl, combine the eggs, cheese, bread crumbs, vinegar, salt and pepper.
• Stir in the well-drained spinach; pat mixture into a greased 8x4x2" loaf pan.
• (At this point, loaf may be covered and refrigerated overnight, if desired).
• Bake, uncovered, in a 400 degree oven for 20-25 minutes or until a knife inserted in the center comes out clean.
• Meanwhile, in a medium skillet, cook bacon until crisp.
• Remove from skillet, reserving 2T.
• pan drippings.
• Drain bacon on paper towels.
• Cook the onion and peppers in the bacon drippings in the skillet for about 5 minutes, or until tender.
• Stir in the flour and dash pepper; gradually stir in the water.
• Cook and stir until thickened and bubbly; cook 1 minute more.
• Stir in bacon and tomatoes; heat through.
• To serve, invert spinach loaf onto serving platter and cut into slices.
• Spoon bacon/tomato sauce over.

Steps:

• Heat butter in a sauce pan, and saute onion, for about 5 minutes Blend in flour and salt.
• Gradually stir in milk, and cook and stir over med. heat, until thickened.
• Stir in tuna.
• Put potatoes in a greased 10x6x2" casserole, and stir in tuna mixture.
• Cover, and bake in a 350 oven, for 1 hours.
• Uncover, and continue baking for 30 mins., or until potatoes are tender.
• Garnish with parsley.

Steps:

• Cook noodles according to pkg. directions. Drain well. Set aside.
• In a saucepan, cook onion in butter, until tender.
• Stir in remaining ingredients.
• Pour into a 2 quart shallow baking dish.
• Bake at 400, for 20 mins., or until hot.
• Top with sliced cheese, if desired.
• Bake until cheese melts.