Penny Ashton - 1990 |
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| TUNA SHORTCAKE | ||||
There is not much you can do quickly to make creamed tuna wonderful. Everyone likes Cornbread and it creates a fun alternative to toast points and other assorted things you’re supposed to put creamed dishes on. The best part is the cornbread with butter and honey for dessert. | ||||
This would be a quickie dinner but I never have cornbread mix on the shelf. | ||||
| 1 | box | Jiffy Cornbread Mix Or make your own. | > | Make Cornbread. Put in oven. |
| 1 | can | Cream of Mushroom Soup OR Cream of Celery | > | Combine soup and peas. Heat. Add Milk to thin. |
| some | Frozen Peas | |||
| some | Milk (optional) OR Sour Cream OR Yogurt | |||
| 1 | can | Tuna (6 oz.) | > | Fold in chunked tuna and mix gently, so tuna doesn't fall apart. Heat through. |
When cornbread is done. Cut serving size pieces. Split the pieces in half and lay open on plate. Top with Creamed Tuna. | ||||
Other ingredients to add to tuna: | ||||
Sautéed Mushrooms - Mixed Vegetables - Broccoli Buds - Pimento - Bacon Crumbles | ||||