Menu:
Speedy Tuna Skillet*
Mexican-style corn chopped broccoli
chilled asparagus spears and Mayonnaise French dressing* coleslaw
Marshmallow Cupcakes* and chilled canned peaches Melba Sundaes
*recipe provided (italicized item selected)
I’ve made a breakfast menu from my gold souvenir edition of Better Homes and Gardens New Cook Book previously and it went well so I decided to try another. Now, I believe I’ve previously mentioned that when I select recipes to make for this blog, I have every reason to suspect that there is a good chance I will like it. This Speedy Tuna skillet has ingredients I love individually: “cream of” soup, tuna, peas, onion, all served on a bed of rice. How can this fail? (Note the foreshadowing…)
The ingredients:
The first moment of concern came when I noticed that the cream of shrimp soup was pink. Rather pink. As much as I enjoy “cream of” soups, I’ve never had the shrimp version. Also, there was a notable fishy smell.
As plated: (Note that the coleslaw is missing. I did make it and it sat lonely and forgotten in the refrigerator).
Also, the broccoli color is a bit off, but I think the main dish detracts attention from that flaw. I just couldn’t finish this. I think it would have been fine with cream of mushroom or chicken, but the shirmp-ish flavor was bad and combined with the tuna to deliver a harbor stink of epic proportions.
On to dessert:
No complaints about the canned peaches, but the marshmallow cupcake didn’t pan out. I make the cupcakes from a Jiffy mix and topped with marshmallows. The marshmallows melted all over the pan and some even melted on the cupcakes. The marshmallows never quite toasted, but the cupcakes did overbake. Perhaps I needed more direction on this one than was provided…
Speedy Tuna Skillet
1 medium onion, sliced
1 TBSP butter or margarine
1 can frozen condensed cream of shrimp soup (frozen? I looked but saw no such product)
1/2 cup milk
1 cup frozen or drained canned peas
1 6 1/2 or 7 or 9 1/4 ounce can tuna, broken into chunks
Cook onion in butter till almost tender. Add soup, milk and peas; cover and heat just to boiling, stirring occasionally. Add tuna and dash pepper. Heat through.
Serve over warm, crisp chow-mein noodles or hot rice. Makes 4 servings.
Marshmallow Cupcakes
Top hot baked cupcakes each with marshmallow. Put back in oven till marshmallows melt and toast.
Yesterday's Menus 