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Country Cooking

February 28, 2013

by Dorothy Bloemendaal
Cheesy Tuna Bake

4 cups uncooked wide egg noodles

1 1/2 cups frozen sweet peas

l can condensed Cheddar cheese soup

l can (12 oz) evaporated milk

l cup shredded American-Cheddar cheese blend

l small onion, chopped (1/4 cup)

2 cans (6 oz. each) tuna in water, drained, flaked

l cup cheese-flavored tiny fish-shaped crackers

Cook and drain noodles as directed on package, using minimum cook time and adding frozen peas during last minute of cooking time.

Heat oven to 350. In ungreased 2 quart casserole, mix soup, milk, cheese and onion. Stir in tuna and cooked noodles and peas.

Cover; bake 30 minutes. Remove from oven. Uncover; stir well. Sprinkle with crackers. Bake uncovered about 5 minutes longer or until crackers are light golden brown. 6 servings.

Oven-Baked French Toast

12 slices cinnamon bread or cinnamon raisin bread

l pint half-and-half or light cream

2 large eggs

6 tablespoons butter or substitute, melted

2 tablespoons firmly packed brown sugar

2 teaspoons vanilla extract

l teaspoon grated orange peel

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Preheat oven to 350. Arrange bread slices in two layers in lightly greased 9 x 13 inch baking pan.

In large bowl, whisk together remaining ingredients until blended. Evenly pour mixture over bread slices, pressing bread down until some liquid is absorbed and bread does not float. Bake 45 minutes or until center reaches 160 and bread is golden brown. Serve hot and sprinkle with powdered sugar. 6 servings.

Leftovers may be frozen. To reheat, let come to room temperature, then arrange on baking sheet and bake at 350 until hot.

Quick Tossed Salad

3 cups shredded romaine lettuce

1 1/2 cups coleslaw mix

l cup fresh sugar snap peas, trimmed

1/2 cup shredded carrots

1/4 cup very thinly sliced red onion

2 tablespoons slivered almonds


1/4 cup mayonnaise or salad dressing

3 tablespoons citrus vinaigrette dressing

l tablespoon soy sauce

l tablespoon honey

Mix lettuce, coleslaw mix, peas, carrots and onion. Mix dressing ingredients and add to salad ingredients just before serving. Toss to mix. Sprinkle with almonds. 5 servings (l cup each).

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