| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 15 |
oz |
Tinned (canned) tuna |
| 1 |
|
Green pepper; cut into long thin strips |
| 2 |
md |
Sized carrots; cut into long thin strips |
| 4 |
oz |
Mushrooms; sliced |
| 1 |
sm |
Stick celery; sliced |
| 1 |
c |
Sweetcorn |
|
|
Rosemary |
| 4 |
oz |
Pasta shells (twists; wheels etc); partially pre-cooked (3-4 minutes) |
| 1 |
|
Onion; chopped |
|
|
Breadcrumbs |
|
|
Black pepper |
| 8 |
oz |
(fl) white wine or cider |
| 2 |
oz |
(fl) double cream |
| 1 |
ts |
Lemon juice |
| 1 |
oz |
Plain flour |
| 1 |
tb |
Butter (softened) |
INSTRUCTIONS
SAUCE
From: Lindsey Alton <alton@vmark.co.uk>
Date: 2 Apr 1994 14:18:17 -0500
Taken from "There are never enough mushrooms": Fry onion until transparent.
In a lidded casserole dish, arrange ingredients (not including breadcrumbs)
in alternating thin layers, with a little rosemary and pepper on every
other layer. Prepare sauce by thoroughly blending the butter and flour.
Mix all other sauce ingredients in a saucepan and bring briefly to the
boil. Remove from heat and stir in butter/flour mixture until even
consistency is reached. Pour sauce over ingredients in casserole and
spread breadcrumbs thickly over whole surface. Cook in medium oven (GM5),
covered, for about 1 hour, then remove lid and allow another 10-15 minutes
to brown breadcrumbs
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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