Marvelous Recipes

A wonderful down-home recipe that will have a delicious dinner on the table in a hurry!

1 (10-3/4 ounces) can condensed cream of mushroom soup
1-1/2 cups milk
3/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 (6 ounces each) cans tuna, drained*
4 ounces (about 1 cup) sliced American cheese, cut up
3/4 cup uncooked regular long-grain white rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9-inch square baking dish; cover with aluminum foil.

2. Bake at 350 degrees F. for 30 minutes; uncover and stir.

3. In a small bowl, combine the bread crumbs and melted butter; sprinkle over the tuna mixture. Bake 20 minutes longer or until hot and bubbly and the rice is tender. Makes 4 servings.

* If your family is not partial to tuna, you can substitute an equal amount of canned chicken for the tuna.

Emily

These delightful sandwiches are great for lunch, dinner or as a snack!

1 (10.2 oz) package refrigerated large flaky biscuits (5)
2 cups tuna salad
1 cup shredded cheddar cheese

Bake the biscuits according to package directions; cool. Using a fork, split each biscuit in half. Place on a baking sheet. Spread each biscuit half with tuna salad. Sprinkle each with cheddar cheese.

Preheat broiler. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the cheese is melted. Makes 10 tuna delights.

Emily

Try this simple tuna salad on toasted whole wheat bread for a quick filling lunch or on your favorite crackers for a light snack.

1 (12 oz) can solid white Albacore tuna, drained and flaked
1/2 teaspoon lemon juice
1/4 to 1/3 cup mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon celery seed*
1/8 teaspoon black pepper

In a small mixer bowl, combine all the ingredients until well blended. Serve on toasted whole wheat bread or your favorite crackers. Makes 2  cups.

* You may omit the celery seed and add 2 tablespoons chopped celery, if desired.

Emily

Hot Italian sausage, shrimp and spicy seasonings give this gumbo a unique and satisfying flavor!

8 ounces bulk hot Italian sausage
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 cup thinly sliced celery
3 garlic cloves, chopped
2 (14-1/2 oz) cans stewed tomatoes
1 (14 oz) can chicken broth
1 teaspoon paprika
1/4 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1 pound frozen uncooked medium shrimp, thawed, peeled and deveined
1 cup instant white or brown  rice

In a 4 quart Dutch oven over medium heat, cook sausage, onion, bell pepper, celery and garlic until sausage is brown, breaking up sausage with a wooden spoon; drain and return to Dutch oven.

Stir in the undrained tomatoes, chicken broth, paprika, pepper and cayenne. Bring to a boil; reduce heat, cover and simmer for 10 minutes.

Add the shrimp; cook, covered, for 4 minutes longer, until the shrimp is opaque. Remove from the heat and stir in the rice. Cover and let stand 5 minutes. Makes 6 servings.

Any firm white fish fillets can be used in this recipe. Baking time may need to be adjusted depending on the thickness of the fillets.

2 medium potatoes, peeled and cut into chunks
2 small zucchini, or yellow squash, cut into chunks
1 green bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges, separated
2 tablespoons canola oil
2-1/4 teaspoons steak seasoning
4 (6 oz) tilapia fillets
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika

In a large bowl, combine potatoes, zucchini, bell pepper, onion and oil. Sprinkle with 1-1/4 teaspoons of the steak seasoning; toss to coat. Spread evenly in an ungreased 15×10x1-inch baking pan. Bake at 450 degrees F, on lower oven rack for 5 minutes.

Pat tilapia fillets dry with paper towels. Brush with melted butter, sprinkle with remaining 1 teaspoon steak seasoning and the paprika. Arrange fillets in a 13×9-inch glass baking dish sprayed with cooking spray.

Place baking dish on middle oven rack. Bake fish and vegetables for 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender. Makes 4 servings.

The seafood lovers in your family will give you “two thumbs up” for this yummy dish!

1/4 cup lemon juice
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces large raw shrimp, peeled, deveined, tails removed
1/4 cup butter or margarine
8 ounces fresh mushrooms, sliced
1 cup thinly sliced carrots
1/2 medium green bell pepper, seeded, cut into strips
1/2 medium red bell pepper, seeded, cut into strips
1/4 cup sliced green onions
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme leaves

1. In a large bowl, combine lemon juice, cornstarch, salt and pepper. Add the shrimp and stir. Cover and marinate in the refrigerator for 30 minutes.

2. In a large skillet, over high heat, melt butter or margarine; add mushrooms, carrots, green pepper, red pepper, onions, garlic and thyme; cook 8 minutes or until tender crisp. Add shrimp mixture; cook and stir until shrimp is opaque, about 6 minutes.

3. Serve over hot cooked pasta. Yields 4 servings.