| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Sandwiches, Tuna |
5 |
Servings |
INGREDIENTS
| 5 |
|
English muffins |
| 1 |
cn |
(10 3/4-oz.) cheddar cheese soup |
| 1 |
cn |
(10 3/4-oz.) tomato soup |
| 1/2 |
c |
Water |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Prepared mustard |
| 2 |
cn |
(7-oz) white tuna;, drained |
INSTRUCTIONS
Split and toast English muffins. In medium saucepan, with spoon or wire
whisk, stir undiluted soups until smooth. Stir in water, Worcestershire
sauce, mustard and tuna. Cook mixture over medium heat, stirring
constantly, until hot and bubbly. Serve on muffin halves. Serves 4. Posted
by Ethel Snyder <essie49@juno.com> Date: August 08, 1997
Recipe by: Home Cooking magazine -- August 1997 Posted to MC-Recipe Digest
V1 #734 by essie49@juno.com (Ethel R Snyder) on Aug 10, 1997
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