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OT-something to consider-hope you try it

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Posted by =?iso-8859-1?Q?mark=5Fdigital= on July 21, 2006, 9:52 pm

Bring a pot of water to boiling point and add a tablespoon of salt.
Drain the liquid from two 6 oz cans of tuna fish into the boiling water. It
doesn't matter if the tuna was in oil or water, or if using light or white.
Sprinkle one half pound of pasta shells into the boiling water, set a timer
for 13 minutes, and once the boiling begins again, start the countdown.
Meanwhile, in a separate container, add 2 teaspoons of lemon pepper to a cup
and a half of real mayo. Add one half teaspoon of dry mustard to the mix.
Add one half teaspoons of salt. Add the tuna and gently mix it all together.
Oh, and don't forget the finely chopped celery.  If everyone likes chopped
onion, add that too. Try not to overwhelm it with onion though.

When the pasta is done rinse off ever so lightly. Allow it to drain well and
cool off. (Warm pasta will make your mayo disappear). Rinse out the pot and
dry it out. Use the pot to mix everything together. If you have a nice
casserole dish that can handle what's in the pot, transfer it and then, if
you want, hold a jar of paprika way above the mixture and gently tap it so
the paprika falls lightly and evenly. Alternatively, put some in the palm of
your hand and let it fall from high; a pinch at a time.

It'll be at it's best the next day.

I get compliments all the time when I serve it.


Posted by Jean B. on July 22, 2006, 8:17 pm

mark_digital© wrote:

I like your seasoning ideas, which I'll try.  My mayo is
usually flavored with is lemon juice and capers.  Maybe some
dried dill.

Jean B.

Posted by mrv@kluge.net on July 22, 2006, 9:23 pm

mark_digital wrote:

Unfortunately, 2 of the 3 members of my family that own Prius are
allergic to seafood, so I won't be trying this...

Posted by =?iso-8859-1?Q?mark=5Fdigital= on July 23, 2006, 9:09 am

mark_digital© wrote:

Unfortunately, 2 of the 3 members of my family that own Prius are
allergic to seafood, so I won't be trying this...
I've never heard of this before. I've heard about allergic reactions to
shell fish, and sickness or death from raw fish.
I like to make a huge pile of crabmeat rangoons. Delicately crisp on the
outside and potent in the inside. Never, never, never has anyone turned away
from a plate of those.
I'll create a dish of sea scallops with minced potoato puffs with italian
bread crumbs lightly saturated with melted butter and topped with broccoli
florettes, and even the ones who have high cholesterol can't turn it down.
Oh, I'm evil ;)


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