CREOLE FISH PIE
⅓ cup sliced Onions ¼ cup Green Pepper strips 1 tablespoon Butter or Margarine 1 tablespoon Flour ¼ teaspoon Salt ½ No. 2½ can (1⅔ cups) Tomatoes 1 7-oz. can Tuna Fish
Sauté onions and green pepper in butter or margarine for about 10 minutes, until soft. Stir in flour and salt, add tomatoes; cook for 10 minutes, stirring constantly. Drain fish; break into large pieces, and place in bottom of greased shallow casserole. Cover with tomato mixture. Sprinkle with corn flake crumbs or buttered bread crumbs; garnish top with several of the cooked onion rings and pepper strips. Bake in a moderate oven 350°F for 15 to 20 minutes until browned. 3 to 4 Servings
SOUTHERN SHRIMP
1 No. 1 can Shrimp 3 tablespoons uncooked Rice ½ teaspoon Salt ⅛ teaspoon Poultry Seasoning ⅛ teaspoon Celery Salt Dash of Pepper 1 No. 1 can Mushroom Broth ½ cup Milk
Clean shrimp (if wet pack, omit salt from recipe). Cook rice in boiling, salted water until tender; drain and rinse in cold water. Add rice, salt, poultry seasoning, celery salt and pepper to mushroom broth and milk in saucepan; heat to boiling. Add shrimp; heat thoroughly. Serve in pastry shells, or over toast. Garnish with parsley. 5 to 6 Servings
Note: If thicker sauce is desired add 2 teaspoons flour mixed with small amount of milk and stir into mixture.
TUNA AND APPLE SALAD
1 7-oz. can Tuna Fish 2 medium-sized Red Apples ½ cup chopped Celery 2½ tablespoons Salad Dressing 2 tablespoons Lemon Juice ¼ teaspoon Salt Dash of Pepper
Flake tuna fish in a mixing bowl. Core and cut apples in ½-inch cubes to make 1 cup; add to fish; add celery, salad dressing thinned with lemon juice, salt and pepper. Mix lightly with a fork. Serve on crisp lettuce. 4 Servings