| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
|
Diabetic, Fish, Vegetables, Casseroles, Main dish |
1 |
Servings |
INGREDIENTS
| 6 1/2 |
oz |
(2) cans tuna chunk-style; packed in water |
| 3 |
tb |
All-purpose flour; |
| 2 |
c |
Water at room temperature; |
| 3 |
tb |
Margarine; |
| 1/2 |
c |
Instant dry milk; |
| 1 |
c |
Thinly sliced celery |
| 1/2 |
ts |
Salt |
| 4 |
oz |
(1)cn mushroom stems pieces drained |
|
|
Whisper of pepper |
INSTRUCTIONS
Drain tuna well. Discard liquid and set tuna fish aside for later use.
Place margarine in a 1 1/2 qt. saucepan. Melt over moderate heat. Add
celery and mushrooms and cook, stirring occasionally, over moderate
heat until celery is limp. Add flour to vegetables and cook and stir
until flour is dissolved. With a fork, mix water, dry milk, salt, and
pepper to blend. Add to vegetables and cook and stir over moderate
heat until smooth and thickened. Add tuna. Mix very lightly and serve
hot using 3/4 cup per serving. Yield 4 cups - 6 servings
Nutritive values per serving: 179 calories; 6 gm. carbohydrates;
20 gm. protein; 8 gm. fat; 381 mg. sodium.
Food Exchanges per serving: 1/2 milk, 2 lean meat Low-sodium diets:
Omit salt. Use salt-free margarine.
From: Fred Mueller Date: 08-21-93
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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