LEMON AND WINE SAUCED FISH

Fran Ferguson

4 large flounder fillets

salt and pepper

13 cup lemon juice

1/2 cup each dry white wine and chicken broth

1/2 cup each sliced onion and celery

3 Tbsp. butter

3 Tbsp. flour

 

Sprinkle fish with salt and pepper. Fold fillets in half and place into a large skillet.  Add remaining ingredients except butter and flour. Cover and simmer gently for 20 to 25 minutes or until fish flakes easily. Remove fish to a platter. Mix butter and flour. Add mixture to pan juices and stir until thickened. Season to taste with salt and pepper. Pour over fish. Sprinkle with paprika.

 

TUNA A LA FRUIT

      (low calorie recipe)

Linda Clutter

1-7 oz. can solid white tuna in water

1/2 cup celery, chopped fine

1/2 cup reduced calorie mayonnaise

1/4 cup raisins

3/4 cup croutons

1/2 cup apple, diced

leaves of lettuce                                 

 

     Drain excess water from a can of tuna.  Combine tuna, celery and mayonnaise. Add raisins, croutons and apples. Serve on leaves of lettuce with tomatoes. Could serve with cottage cheese.

 

TUNA OR CHICKEN BAKE

Joyce Ostergard

1 (7 oz.) can tuna or chicken   6 Tbsp. flour

3 Tbsp. chopped onion1          (10 1/2 oz.) can condensed

1/3 cup green pepper                 cream of chicken soup

3 Tbsp. fat1                    1/2 cup milk

1 tsp. salt                     1 Tbsp. lemon juice

 

Brown onion and pepper in hot fat; add salt and flour; blend. Add soup and milk; cook until sauce is thick and smooth. Add flaked tuna or chicken and lemon juice. Bake at 450 degrees for 15 mins., reduce heat to 425 degrees for 15 mins. longer. (1 use much more meat, but it is still cheap.)

 

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