TUNA!

Two 6 oz. cans (packed in water) to be precise.

Farfalle with tuna;

Two cans tuna
Two 14.5 oz. cans diced tomatoes (fresh is better...obviously....if
you find can ripe ones.)
1 clove fresh garlic, minced or grated very fine
1 tablespoon fresh oregano.....or 2 tsp. dried.
12-15 ripe black olives, sliced into rings.....tough ****, Jeffie.
(these are a ubiquitous item in the U.S.....don't know whether
or not they are available in civilized countries, nor what they might
be called, if so)
Fresh coarsely ground black pepper to taste.

Bring tomatoes, garlic, oregano and black pepper to low boil. Add tuna and
bring just to boil. Serve over pasta of choice in pre-heated bowls.
Farfalle (bowties) works very nicely. Shells would probably be even better.

Serves 4.

Meanwhile......

Warm endive, radish, and Brussels sprout salad with lemon and basil
vinaigrette;

2 Belgian endive.
15-20 small (3/4'-1' diameter) white globe radishes.
15 smallish (1" diameter--after trimming) Brussels sprouts
1/2 cup yellow bell pepper, julienned.
4 oz. fresh goat cheese.
Juice of 1 medium lemon
A dozen or so large leaves fresh basil, chiffonaded (use 1 leaf to roll up
all the other into and then slice very thin).
2 oz. white wine of choice.
2 tsp. finely grated or minced fresh ginger.
1 clove fresh garlic, minced or grated very fine.
2 tbsp. extra virgin olive oil.
Fresh coarsely ground black pepper to taste.
1 tsp. sea salt or Kosher salt

Put lemon juice, wine, garlic, ginger, black pepper, salt and basil in
mixing bowl and toss lightly with a fork. Allow to stand while the
vegetables are prepared.

Trim Brussels sprouts and steam for about 5-7 minutes, till just tender.
Trim and wash radishes--slice in half if they are really round. Cut endive
lengthwise into quarters and pull loose outer leaves away from cores. Cut
Brussels sprouts in half.

Heat oil in a large pan (a large, long handled, flat bottomed wok is my
weapon of choice) over medium-high heat. Add radishes and toss or stir
constantly for about two minutes until they begin to turn translucent. Add
yellow pepper and continue to toss for one minute. Add endive and Brussels
sprouts and gently fold in with a slotted spatula until well mixed.
Continue to cook for about another minute until all ingredients are
thoroughly warmed. Turn heat as high as possible and immediately add
vinaigrette. Continue folding till herb and spices are evenly distributed
and about half the liquid is evaporated.....about a minute and a half.
Serve immediately into individual salad bowls and garnish with a liberal
helping of goat cheese in small pieces.

Serves 4.

Serve both of the above dishes with a fresh crusty white bread and beverage
of choice.

Still working on a dessert selection......I'll get back to you in an hour or
two.

Wolfgang

Here a couple for you. I have eaten these in Church basements many time and
both are good especially with canned biscuits. I don't think you had enough
lemon, garlic and ginger in with the brussel sprouts. It's hard to put
enough of anything on tme, they will still taste like brussel sprouts.


Tuna Hot Dish #1
1/2 small onion, chopped
1 T. butter, margarine or olive oil
1 can cheap mushrooms, drained (or 5 or 6 fresh mushrooms, sliced)
1 can cheap tuna, drained
1/4 cup sherry (plus a glass for the cook, if you're not a member of a dry
denomination)
1 can cream of whatever soup
8 oz. egg noodles
4 oz. cheddar cheese, grated

Cook the egg noodles according to the directions on the package; drain and
set aside. Brown onions and mushrooms in butter. Stir in tuna, soup, and
sherry; cook until just bubbly. In a casserole (hot dish) dish that looks
like it will hold everything, layer the noodles, tuna, and cheese (probably
two layers; try to come out even, with the cheese on top). Bake, covered, at
350 degrees for half an hour or so. Serves about four, but can be doubled or
quadrupled easily (however, might be unwise to quadruple the cook's sherry
intake).

Tuna Hot Dish #2

1 pkg. potato chips
1 can mushroom soup
1/3 can pimiento
1 can tuna
2 hard-boiled eggs, chopped
1 cup white sauce

Crumble potato chips, put half in the bottom of casserole. Add 1 egg,
grated, ½ of chopped pimiento, 1/2 of tuna and ½ can soup. Then, another
layer of chips, etc. Add white sauce. Bake at 325 degrees for 45 minutes.
***********************
"Wolfgang" wrote in message
...
Two 6 oz. cans (packed in water) to be precise.

Farfalle with tuna;

Two cans tuna
Two 14.5 oz. cans diced tomatoes (fresh is better...obviously....if
you find can ripe ones.)
1 clove fresh garlic, minced or grated very fine
1 tablespoon fresh oregano.....or 2 tsp. dried.
12-15 ripe black olives, sliced into rings.....tough ****, Jeffie.
(these are a ubiquitous item in the U.S.....don't know whether
or not they are available in civilized countries, nor what they might
be called, if so)
Fresh coarsely ground black pepper to taste.

Bring tomatoes, garlic, oregano and black pepper to low boil. Add tuna
and
bring just to boil. Serve over pasta of choice in pre-heated bowls.
Farfalle (bowties) works very nicely. Shells would probably be even
better.

Serves 4.

Meanwhile......

Warm endive, radish, and Brussels sprout salad with lemon and basil
vinaigrette;

2 Belgian endive.
15-20 small (3/4'-1' diameter) white globe radishes.
15 smallish (1" diameter--after trimming) Brussels sprouts
1/2 cup yellow bell pepper, julienned.
4 oz. fresh goat cheese.
Juice of 1 medium lemon
A dozen or so large leaves fresh basil, chiffonaded (use 1 leaf to roll up
all the other into and then slice very thin).
2 oz. white wine of choice.
2 tsp. finely grated or minced fresh ginger.
1 clove fresh garlic, minced or grated very fine.
2 tbsp. extra virgin olive oil.
Fresh coarsely ground black pepper to taste.
1 tsp. sea salt or Kosher salt

Put lemon juice, wine, garlic, ginger, black pepper, salt and basil in
mixing bowl and toss lightly with a fork. Allow to stand while the
vegetables are prepared.

Trim Brussels sprouts and steam for about 5-7 minutes, till just tender.
Trim and wash radishes--slice in half if they are really round. Cut
endive
lengthwise into quarters and pull loose outer leaves away from cores. Cut
Brussels sprouts in half.

Heat oil in a large pan (a large, long handled, flat bottomed wok is my
weapon of choice) over medium-high heat. Add radishes and toss or stir
constantly for about two minutes until they begin to turn translucent.
Add
yellow pepper and continue to toss for one minute. Add endive and
Brussels
sprouts and gently fold in with a slotted spatula until well mixed.
Continue to cook for about another minute until all ingredients are
thoroughly warmed. Turn heat as high as possible and immediately add
vinaigrette. Continue folding till herb and spices are evenly distributed
and about half the liquid is evaporated.....about a minute and a half.
Serve immediately into individual salad bowls and garnish with a liberal
helping of goat cheese in small pieces.

Serves 4.

Serve both of the above dishes with a fresh crusty white bread and
beverage
of choice.

Still working on a dessert selection......I'll get back to you in an hour
or
two.

Wolfgang

"B J Conner" wrote in message
...
Here a couple for you. I have eaten these in Church basements many time
and
both are good especially with canned biscuits. I don't think you had
enough
lemon, garlic and ginger in with the brussel sprouts. It's hard to put
enough of anything on tme, they will still taste like brussel sprouts.

They're supposed to......that's why you use Brussels sprouts.

Tuna Hot Dish #1
1/2 small onion, chopped
1 T. butter, margarine or olive oil
1 can cheap mushrooms, drained (or 5 or 6 fresh mushrooms, sliced)
1 can cheap tuna, drained
1/4 cup sherry (plus a glass for the cook, if you're not a member of a dry
denomination)
1 can cream of whatever soup
8 oz. egg noodles
4 oz. cheddar cheese, grated

Cook the egg noodles according to the directions on the package; drain and
set aside. Brown onions and mushrooms in butter. Stir in tuna, soup, and
sherry; cook until just bubbly. In a casserole (hot dish) dish that looks
like it will hold everything, layer the noodles, tuna, and cheese
(probably
two layers; try to come out even, with the cheese on top). Bake, covered,
at
350 degrees for half an hour or so. Serves about four, but can be doubled
or
quadrupled easily (however, might be unwise to quadruple the cook's sherry
intake).

Tuna Hot Dish #2

1 pkg. potato chips
1 can mushroom soup
1/3 can pimiento
1 can tuna
2 hard-boiled eggs, chopped
1 cup white sauce

Crumble potato chips, put half in the bottom of casserole. Add 1 egg,
grated, ½ of chopped pimiento, 1/2 of tuna and ½ can soup. Then, another
layer of chips, etc. Add white sauce. Bake at 325 degrees for 45 minutes.

You make your own potato chips, or do you use store bought?

Wolfgang

"Wolfgang" wrote in message
...
.
****** Snipped discussion of intrest to goumands only.******
You make your own potato chips, or do you use store bought?

Wolfgang


Chips for this cuisine are usually bought at the day old type stores. I get
mine at the Canned Food Outlet.

I really prefer the taste of tuna canned in olive oil.

--
Stev Lenon 91B20 '68-'69
Drowning flies to Darkstar

http://web.tampabay.rr.com/stevglo/i...age92kword.htm

Thank you!
John
"Wolfgang" wrote in message
...
Two 6 oz. cans (packed in water) to be precise.

Farfalle with tuna;

Two cans tuna
Two 14.5 oz. cans diced tomatoes (fresh is better...obviously....if
you find can ripe ones.)
1 clove fresh garlic, minced or grated very fine
1 tablespoon fresh oregano.....or 2 tsp. dried.
12-15 ripe black olives, sliced into rings.....tough ****, Jeffie.
(these are a ubiquitous item in the U.S.....don't know whether
or not they are available in civilized countries, nor what they might
be called, if so)
Fresh coarsely ground black pepper to taste.

Bring tomatoes, garlic, oregano and black pepper to low boil. Add tuna
and
bring just to boil. Serve over pasta of choice in pre-heated bowls.
Farfalle (bowties) works very nicely. Shells would probably be even
better.

Serves 4.

Meanwhile......

Warm endive, radish, and Brussels sprout salad with lemon and basil
vinaigrette;

2 Belgian endive.
15-20 small (3/4'-1' diameter) white globe radishes.
15 smallish (1" diameter--after trimming) Brussels sprouts
1/2 cup yellow bell pepper, julienned.
4 oz. fresh goat cheese.
Juice of 1 medium lemon
A dozen or so large leaves fresh basil, chiffonaded (use 1 leaf to roll up
all the other into and then slice very thin).
2 oz. white wine of choice.
2 tsp. finely grated or minced fresh ginger.
1 clove fresh garlic, minced or grated very fine.
2 tbsp. extra virgin olive oil.
Fresh coarsely ground black pepper to taste.
1 tsp. sea salt or Kosher salt

Put lemon juice, wine, garlic, ginger, black pepper, salt and basil in
mixing bowl and toss lightly with a fork. Allow to stand while the
vegetables are prepared.

Trim Brussels sprouts and steam for about 5-7 minutes, till just tender.
Trim and wash radishes--slice in half if they are really round. Cut
endive
lengthwise into quarters and pull loose outer leaves away from cores. Cut
Brussels sprouts in half.

Heat oil in a large pan (a large, long handled, flat bottomed wok is my
weapon of choice) over medium-high heat. Add radishes and toss or stir
constantly for about two minutes until they begin to turn translucent.
Add
yellow pepper and continue to toss for one minute. Add endive and
Brussels
sprouts and gently fold in with a slotted spatula until well mixed.
Continue to cook for about another minute until all ingredients are
thoroughly warmed. Turn heat as high as possible and immediately add
vinaigrette. Continue folding till herb and spices are evenly distributed
and about half the liquid is evaporated.....about a minute and a half.
Serve immediately into individual salad bowls and garnish with a liberal
helping of goat cheese in small pieces.

Serves 4.

Serve both of the above dishes with a fresh crusty white bread and
beverage
of choice.

Still working on a dessert selection......I'll get back to you in an hour
or
two.

Wolfgang

"John Lindsey" wrote in message
...
Thank you!
John

You're welcome.

Wolfgang

Same as below only substitute the meat from 2 wild rainbow trout.

TBone.

"John Lindsey" wrote in message
...
Thank you!
John
"Wolfgang" wrote in message
...
Two 6 oz. cans (packed in water) to be precise.

Farfalle with tuna;

Two cans tuna
Two 14.5 oz. cans diced tomatoes (fresh is better...obviously....if
you find can ripe ones.)
1 clove fresh garlic, minced or grated very fine
1 tablespoon fresh oregano.....or 2 tsp. dried.
12-15 ripe black olives, sliced into rings.....tough ****, Jeffie.

(these are a ubiquitous item in the U.S.....don't know whether
or not they are available in civilized countries, nor what they
might
be called, if so)
Fresh coarsely ground black pepper to taste.

Bring tomatoes, garlic, oregano and black pepper to low boil. Add tuna
and
bring just to boil. Serve over pasta of choice in pre-heated bowls.
Farfalle (bowties) works very nicely. Shells would probably be even
better.

Serves 4.

Meanwhile......

Warm endive, radish, and Brussels sprout salad with lemon and basil
vinaigrette;

2 Belgian endive.
15-20 small (3/4'-1' diameter) white globe radishes.
15 smallish (1" diameter--after trimming) Brussels sprouts
1/2 cup yellow bell pepper, julienned.
4 oz. fresh goat cheese.
Juice of 1 medium lemon
A dozen or so large leaves fresh basil, chiffonaded (use 1 leaf to roll
up
all the other into and then slice very thin).
2 oz. white wine of choice.
2 tsp. finely grated or minced fresh ginger.
1 clove fresh garlic, minced or grated very fine.
2 tbsp. extra virgin olive oil.
Fresh coarsely ground black pepper to taste.
1 tsp. sea salt or Kosher salt

Put lemon juice, wine, garlic, ginger, black pepper, salt and basil in
mixing bowl and toss lightly with a fork. Allow to stand while the
vegetables are prepared.

Trim Brussels sprouts and steam for about 5-7 minutes, till just tender.
Trim and wash radishes--slice in half if they are really round. Cut
endive
lengthwise into quarters and pull loose outer leaves away from cores.
Cut
Brussels sprouts in half.

Heat oil in a large pan (a large, long handled, flat bottomed wok is my
weapon of choice) over medium-high heat. Add radishes and toss or stir
constantly for about two minutes until they begin to turn translucent.
Add
yellow pepper and continue to toss for one minute. Add endive and
Brussels
sprouts and gently fold in with a slotted spatula until well mixed.
Continue to cook for about another minute until all ingredients are
thoroughly warmed. Turn heat as high as possible and immediately add
vinaigrette. Continue folding till herb and spices are evenly
distributed
and about half the liquid is evaporated.....about a minute and a half.
Serve immediately into individual salad bowls and garnish with a liberal
helping of goat cheese in small pieces.

Serves 4.

Serve both of the above dishes with a fresh crusty white bread and
beverage
of choice.

Still working on a dessert selection......I'll get back to you in an
hour
or
two.

Wolfgang

Halfordian Golfer wrote...
Same as below only substitute the meat from 2 wild rainbow trout.

Ahhhh, yes. The old 357 meal! You eat it and I start shooting my .357
at you. bseg

Welcome back you ol' C&K **** talker! :-)
--
Warren (C&R Rules!!!!g)
(use troutbum_mt (at) yahoo to reply via email)
For Conclave Info:
http://www.geocities.com/troutbum_mt...nConclave.html

"Halfordian Golfer" wrote in message
...
Same as below only substitute the meat from 2 wild rainbow trout.

TBone.

well, i will be damned. just when you think an old dog has died, you
hear his bark in the distance.

welcome back, bud.

your friend in the old north state
wayno