RECIPES

Fish Mornay
Tuna Noodle Supreme
Salmon Tails

1 x 6 - 8oz can Tuna           
2 cups mixed Cooked Vegetables (ie:carrots,peas,celery,sweetcorn)
little Lemon Juice              
1 cup Boiled Rice in White Sauce (recipe follows)
grated Cheese                   
Seasoning to taste
1 cup Vegetable Broth or Soup (if needed)

White Sauce:

2 tblspns Plain Flour mixed into 2oz melted Butter. Gradually add 1pt of Milk, 1 cup
grated Cheese, Salt and Pepper to taste and cook until thickened

Method:

Put Tuna, mixed vegetables, lemon juice, boiled rice in white sauce together in saucepan.
If too thick, add the 1 cup vegetable broth or soup.Bring to boil. Put into casserole dish 
and sprinkle grated cheese over top and bake until cheese is slightly brown.

Submitted by: Cheryl (was formally Orchid)

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Brown: 
1 Onion in pan.

Add: 
1 cup cooked Noodles, 
425g can Tuna (drained), 
425g can Cream of Celery or Asparagus Soup, 
1/2 cup Cheese, 
pinch Cayenne Pepper, 
1/2 cup Milk. 

Mix. Put in casserole dish. Bake at 190° for 10 min.  Add crisp chips & stir through.  
Bake a further 5 minutes.  Serve.

Submitted by: Kelli (Blue Wren)

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A really great fish recipe for people who don't like fish (like me!)   it's very simple and 
it tastes fantastic.

1 salmon tail for each person you're cooking for (with skin on)
rock salt
olive oil
1/2 lime for each person you're cooking for

Place the salmon tails in a pan and coat with olive oil, rubbing it in with your fingers.  
Cook the side with the skin on at a high heat for about 6-10 minutes, until the flesh 
becomes a light pink.  Turn over and remove skin if desired.  Pour on a generous amount
of rock salt and a generous squeeze of lime.  Cook the second side until it is also light 
pink (note: this will take less time that side one), then turn it over and squeeze lime juice
on it as well.

Serve with a tomato and avocado salad topped with balsamic vinegar (and a margarita 
if you dare!)

Submitted by: Veronica (jewel spider)

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