I am committed to paring down both our pantry and freezer reserves. So when I discovered a can of tuna, I immediately thought of Virginia Hoffman's Tuna-Vegetable Salad.
Years ago Virginia hosted a summer luncheon that featured this recipe that is loaded with veggies and crunchy shoestring potatoes.
Virginia Hoffman dishes up recipes and tips that will get the cook out of the kitchen in no time! Although she has her fair share of time-consuming recipes, Virginia is drawn to those that are quick to fix, such as this one . . .
Virginia's Tuna-Vegetable Salad 2+ servings
1 cup grated carrots
1 cup diced celery
2 tablespoon grated onion (or very finely minced
1/2 cup salad dressing (or mayonnaise)
1 (6 oz.) can white tuna, drained (rinse if packed in oil; I actually used a 12 oz. can but kept all the other ingredients the same.
! cup shoestring potatoes (or add to individual servings if you are planning on leftovers)
- Mix together all ingredients expect shoestring potatoes.
- When ready to serve add the. shoestring potatoes.
- Serve on a lettuce leaf along with sliced tomatoes and a dinner roll for a scrumptious luncheon meal. (I served with lightly steamed asparagus spears and a piece of crusty bread.
In the September, 2008 article, some of Virginia's other "Simple Recipes that take just Minutes to Prepare" were also featured :
- Shrimp Scampi on Rice. Top cooked rice with frozen Shrimp Scampi (for the rice, use the instant variety or throw together the recipe that follows for Rice Mélange and stick it in the oven to bake; Virginia use Sea Pack® brand Shrimp Scampi). Add a salad and bread for a quick and elegant meal . . . with very little effort involved.
- BT & C Sandwiches. Top toasted bread with cooked bacon, a large slice of tomato, and a slice of American cheese. Place under the broiler for just minutes, until cheese is melted. Don’t worry about spreading the toast with butter or mayonnaise as the melted cheese adds an extra layer of richness to this open-faced sandwich.
- Chicken Casserole. Mix together 2 (5 to 6 oz.) cans of chicken, 1 c. diced celery, 1 (10.75 oz.) can cream of chicken soup - undiluted, 1 (10.75 oz.) can chicken & rice soup – undiluted, 1 small can (5 oz. or 2/3 c.) of evaporated milk and, about 1 1/2 to 2 cups of Chinese chow mein noodles. Dump into a greased baking dish (9” x 9” or 7” x 11”) and top with buttered breadcrumbs. Bake in a preheated 350° oven for 45 minutes or until hot and bubbly. Serves about 6.
- Dressed-up Apricots. Melt white chocolate with a little cooking oil. Spread over the top of dried apricots and top with a pecan half. Virginia makes a trip to Russell Stover’s outlet to stock up on off-season white chocolate bunnies.
- Root Beer Float. Pour about 1/2 cup cold root beer into the bottom of a glass. Add one scoop of ice cream to each glass then fill with more root beer. These floats are a classic childhood treat and so quick to make – about 5 minutes prep time. Virginia often serves these in lieu of dessert.
- Black Forest Trifle. Break about 1/2 batch of brownies into chunks and sprinkle with Kahula, if desired. Make a batch of instant chocolate pudding. Add about half of the brownie chunks to the bottom of a trifle dish; follow with about half the pudding and then about half of a 21 oz. can of cherry pie filling and a layer of either whipped cream or Cool Whip®. Repeat layers and top with chopped nuts. Refrigerate for several hours before serving
- Springtime Strawberry Trifle. Layer chunked shortcake, vanilla pudding, sliced strawberries, whipped cream or topping; repeat layers and garnish top with fresh whole strawberries. Refrigerate for several hours before serving.
- Peaches & Cream . Preheat oven to 350°. Layer the following items in order in a greased or sprayed 9” x 13” cake pan: 1 (20 oz.) can crushed pineapple (do not drain), 1 (16 oz.) bag frozen peaches, 1 (18.25 oz.) package white cake mix, pecans – optional, 1/2 cup brown sugar. Pour 1/2 cup (1 stick) melted butter over the top. Bake for 45 to 55 minutes. Serve the cobbler-like dessert warm with vanilla ice cream. This is not only a quick-to-make dessert but it is prepared and baked in the same pan.
Recipe without photos . . .
Virginia's Tuna-Vegetable Salad 2+ servings
1 cup grated carrots
1 cup diced celery
2 tablespoon grated onion (or very finely minced
1/2 cup salad dressing (or mayonnaise)
1 (6 oz.) can white tuna, drained (rinse if packed in oil; I actually used a 12 oz. can but kept all the other ingredients the same.
! cup shoestring potatoes (or add to individual servings if you are planning on leftovers)
- Mix together all ingredients expect shoestring potatoes.
- When ready to serve add the. shoestring potatoes.
- Serve on a lettuce leaf along with sliced tomatoes and a dinner roll for a scrumptious luncheon meal. (I served with lightly steamed asparagus spears and a piece of crusty bread.
No comments:
Post a Comment