| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/2 |
ts |
Paprika |
| 1 |
tb |
Onion — chopped |
| 1 |
c |
Milk |
| 1/4 |
c |
Flour |
| 2 |
|
Eggs |
| 1 |
tb |
Parsley — minced |
| 1 |
cn |
Tuna |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Water |
| 1/2 |
ts |
Celery salt |
| 3 |
tb |
Pimiento — chopped |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Corn Flakes — crushed |
INSTRUCTIONS
Grease 8x8x2 inch baking dish. Melt butter in pan and blend in flour, salt
and pepper. Cook 2 minutes. Stir in milk and cook until thick. Stir in
tuna, pimiento, onion, parsley, salt, paprika. Spread in dish. Refrigerate
1 hour. Cut in 9 squares. Coat with flour. Shape into patties. Beat eggs
and water. Dip patties into egg. Coat with crushed flakes. Fry in hot oil
for 5 minutes on each side over medium heat. Serve with hot chili sauce.
From Gourmet, formatted by Mary Dishongh Bowles.
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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