Herbed Tuna Chowder

I've been making this creamy soup for years.  The original recipe is from a magazine clipping, tucked in my big binder of good things.  Not sure which magazine.  I have tweaked it to feed my size family.

Herbed Tuna Chowder
1 cube butter or margarine
1 c. chopped celery
4 medium potatoes, peeled and diced
1 medium onion, chopped
Melt butter, add chopped vegetables and cook for 7-8 minutes.  Add:
6 Tbsp. flour (stir this in first, then add liquid)
5 c. water
2 c. heavy cream
cook until potatoes are tender--about 10 min. then add:
2 cans (7 oz. each) tuna, drained
1 tsp. dried dill
1 tsp. dried thyme
2 tsp. salt
pepper to taste
1 tsp. dried parsley flakes
1 c. shredded Jack cheese

Heat through.  Serve with crackers or croutons.

Notes:  You can use a combination of milk and water for the liquid instead of using cream.  You can also use evaporated milk for part of the liquid.

Jenny

Tuna Patties with Tartar Sauce

I've used this recipe for years and I love it.  The tartar sauce is a must with them, in my opinion.

Tuna Patties

(you will also need bread crumbs for coating and oil for frying)

Mix together:

1 can cream of mushroom soup
1 can (7 oz.) tuna, drained
2 tsp. lemon juice
1 egg
2 Tbsp. dried parsley flakes
1/4 tsp. Worcestershire sauce
2 Tbsp. minced onion
Add 2 cups cooked rice
Salt and pepper to taste

Cover and refrigerate 1 hour.  (if the rice is cold, you can skip this step) Shape into patties, cover in bread crumbs.  Heat oil on medium high heat, fry patties a few minutes on each side until brown and crunchy.  Drain on a paper towel. Serve with tartar sauce.  Note:  Instructions from the original recipe are vague on how to coat the patties.  The rice mixture is not very cohesive, so this is what I do:  Working over a plate, I pat out a layer of bread crumbs in my hand, then I spoon the rice onto this layer, and using the spoon, spread it flat to resemble a patty, then I pour more bread crumbs over the top and pat them in.  Now the patty can be rolled off your hand into the skillet.

Tartar Sauce

1 1/4 c. mayonnaise

2 Tbsp. sweet pickle relish

1/4 tsp. onion powder
dash of garlic powder
sugar to taste, about a teaspoon-depends on how sweet your relish is

Stir together and allow to sit in the fridge while you work on the patties.
Jenny

Chow Mein

Chow Mein
1/4 c. butter or margarine
1 medium onion, chopped
1 tsp. salt
dash of pepper
2 c. chopped celery
1 1/2 c. hot water
1 can bean sprouts or mixed Chinese vegetables
2 c. chopped, cooked chicken or 2 cans tuna, drained

Thickening:
2 Tbsp. cold water
2 Tbsp. cornstarch
1 Tbsp. soy sauce
1 tsp. sugar

Cook onion in melted butter for 2 min. Add salt, pepper, celery and water.  Cover and cook 5 min. Add meat and sprouts or vegetables.  Heat thoroughly.  Add thickening.  Stir lightly and cook until heated through.  Serve with chow mein noodles and season with soy sauce.

Notes: The photo shows this recipe made with cabbage instead of bean sprouts--I use this substitution often-and I added carrots for fun. I usually double the batch for my crew.  You can add more thickening if desired.
Jenny