Tuna Vegetable Puff Recipes

Steps:

• In medium mixing bowl, add flour, eggs, milk salt, and oil. Mix well with spoon. Set aside.
• Spray Pam in 2 qt casserole, round or square. I like to use round. Peheat oven 375* Set aside.
• In mixing bowl add tuna, shredded carrot, mushooms, kidney beans.
• In small bowl add white vinegar, water, sugar. Mix until sugar is dissolved.
• Drizzle over the tuna mixture and mix gently.
• In casserole dish, spread one half of flour mixture in dish, make sure that some of it is on the sides.
• Pile tuna mixture in the dish, try to keep it from touching the sides.
• Arange the avocado slices in a circle for round dish in a line for a square dish.
• Drizzle or drop balance of flour mixture on top, spread it gently.
• Bake 25 to 30 minutes. Top crust should be golden brown.
• Set 10 minutes before serving. Slice a few vent holes around the top.
• Serve with sour cream in desired.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
• In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
• Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
• Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
• Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.
• Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
• Bake in the preheated oven until bubbling, about 20 minutes.

Steps:

• Heat to boiling 1 cup water and 1/2 cup b utter.
• Stir in 1 cup flour and 1/4 teaspoon salt.
• Stir all together until mixture leaves pan and forms a ball (about 1 minute).
• Take off heat and cool, beat in 4 eggs, one at a time.
• Beat mixture until smooth and glossy.
• Drop by spoonfuls on ungreased cookie sheet {1/2 teaspoon batter 2 inches apart).
• Bake in 450°F oven 15-20 minutes.
• Cool and split in halves.
• Fill with tuna fish salad.
• Makes 50-75 puffs.