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BAKED
TUNA FISH WITH NOODLES
(U.S.A.)
Main
Dish:
7 oz. can chunk tuna
1 8 oz. package noodles, cooked
I can condensed “Cream of Mushroom” soup, diluted with ½ can
milk
1 small onion (chopped and fried in butter) salt and pepper to
taste
parsley
(grated cheese and paprika)
Put in a greased casserole dish, sprinkle the cheese and paprika on
top and bake at 325 for half an hour.
PILAW
(Common to all Near and Middle Eastern countries)
2 c. uncooked rice
3½ c. chicken stock
½ lb. butter
2 tsp. salt
Wash and drain rice well, then set aside. Heat stock and butter
until butter is melted. Add salt. Add rice while liquid is boiling,
stir once, cover and cook over low heat without stirring again
until all liquid has been absorbed by the rice. Turn flame very low
and simmer for 20 minutes. Remove from stove and leave covered for
30 minutes—do not stir.
Transfer rice to service dish with a flat, wooden serving spoon,
handling very gently to keep rice fluffy.
CELERY SALAD
(Palestine)
8 stalks white celery
1 pint heavy cream
2 T. finely chopped parsley
1 tsp. paprika pepper
4 red apples, unpeeled
1 pint yogurt
celery salt
Chop celery and apples very finely and add salt. Whisk yogurt for a
few minutes, then stir in cream carefully. Pour over the celery and
apples. Pile individual glasses, garnish with the parsley and
sprinkle with paprika pepper. Serve very cold.
Dessert:
FRIED BANANAS
(Cuba)
6 bananas
3 T. lemon juice
3 tsp. sugar
sprinkle of cinnamon
sprinkle of ginger
butter or oil for frying
Peal bananas. Fry until light golden brown. Add lemon juice, then
sugar, cinnamon and ginger. Let simmer a few minutes and serve
immediately. Serves four.
Drinks:
Serve meal with your favorite beverages.
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