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TUNA SOUFFLÉ
INGREDIENTS:
1/2 cup mayonnaise
1/4 tsp garlic salt
1/3 tsp pepper
4 Tbs flour
4 Tbs milk
1 1/4 cup flaked tuna, drained
4 egg whites, well-beaten
Pinch of thyme
Parmesan cheese
DIRECTIONS:
- Mix together the first 4 ingredients.
- Slowly add milk, then tuna.
- Fold in beaten egg whites, then thyme.
- Pour into a well-buttered 2-quart soufflé dish.
- Sprinkle with parmesan cheese and bake at 350 degrees F for 45 minutes.
LINGUINE GAMBERINI (GARLIC SHRIMP SAUCE)
INGREDIENTS:
1 lb shrimp; peeled, deveined
3 cloves garlic; finely minced
1 onion; finely chopped
3 TBS olive oil
2 TBS flour
1/2 cup dry Marsala
1 cup chicken broth
1/2 cup Italian parsley; minced
salt and pepper
1 lb linguine
DIRECTIONS:
- Heat olive oil in a large skillet. Add garlic and stir for 30 seconds.
- Add onion and cook until transparent, stirring occasionally.
- Add flour and stir until well mixed. Whisk in the broth, wine and parsley.
- Bring to a boil and cook for a couple of minutes, stirring constantly. Lower heat to medium and add shrimp; cook until shrimp are just pink and done.
- Serve over pasta, cooked according to package directions.
Questions? Comments? Typos? *EEEK!!!*
Email: Carla Moore
Perfectionist Extraordinaire®
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