In this issue:

Friday's Recipe: *Tuna-Macaroni Casserole*
Requests & Replies from Subscribers:   Barbecue Sauce

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* Exported from MasterCook *

Tuna-Macaroni Casserole

Recipe By : Real Food for Real People
Serving Size : 4           Preparation Time :0:00
Categories : Casserole                 Pasta
Tuna

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can Tuna in Water -- drained
8 ounces Elbow Macaroni (dry) -- cooked & drained
4 tablespoons Butter or Margarine
2 tablespoons Onion -- minced
1 1/2 tablespoons Green pepper -- minced
2 tablespoons Flour
3/4 teaspoon Salt
1/8 teaspoon Black Pepper
1 cup Milk
1/2 cup Green Peas -- frozen
1 can Cream of Mushroom soup
1 cup Cheddar Cheese -- shredded
2 slices Bread -- buttered and cubed
Paprika -- generous sprinkle

Preheat oven to 350 degrees F. Cook macaroni until tender, drain. Melt butter
in same pot, add onions and green pepper and sauté over low heat 5 minutes. Add
flour, salt and pepper and stir to blend well. Add milk and mushroom soup and
stir over low heat until smooth. Add macaroni, flaked tuna, peas and 1/2 the
cheese to sauce and stir to blend well. Pour into a 2-quart buttered casserole,
top with remaining cheese. Top cheese with bread and sprinkle bread with paprika
generously. Bake for 35 minutes, or until golden brown.

This recipe may be doubled or tripled.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 609 Calories; 27g Fat (39.7% calories from
fat); 28g Protein; 63g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 1180mg
Sodium.

Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2
Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Hi,

Do you have any good Rice Pudding, Banana pudding, and pimento cheese recipes
that you could share. I'm eight months pregnant and really craving these. Thank
you in advance. Thanks,

Deanna
   

  
I bought a plate of apricot oatmeal cookies at a fund raiser and the lady manning
the table didn't know what they were called. They were a bar cookie. The bottom
layer was oatmeal and probably flour and butter, not sweetened. The middle layer
was apricot preserves and the top layer was a repeat of the top layer. They were
about 3/8 inch thick. I am assuming they were baked either in a 9x13 pan or on a
rimmed cookie sheet. If anyone has this recipe I would like to have it.

Mary in Azusa
 

I would like a recipe for cream filled horns. Thanks.

Lou
 

~ Subscriber Responses ~
 

 
Brit asked for bar b q sauce recipes.

Everyone loves this one, and it's very simple.

1/2 C. ketchup
1/4 C. honey
1/4 C. soy sauce
1 teasp. garlic powder

Put in a jar and shake it up. That's it!

vanillanutmeg@gmail.com
 

For Brit:

I have been making this Barbecue Sauce for years and EVERYONE loves it.

Barbecue Sauce

2 Tbsp. Butter or Margarine
1 Med. Onion, finely chopped
1/2 Cup Ketchup
1/2 Cup Water
1/2 Cup Chili Sauce, tomato based
1/4 Cup Apple Cider Vinegar
2 Tbsp. Lemon Juice
2 Tbsp. Worcestershire Sauce
1/2 Cup Dark Molasses
2 Tsp. Mustard, Dry
1/2 Tsp. Black Pepper
1/2 Tsp. Paprika
2 Tsp. Liquid Smoke

Melt butter or margarine in wide deep frying pan over medium heat. Add onion and
cook, stir often until soft....about 5 minutes. Stir in remaining ingredients
and bring to a boil over high heat. Reduce heat and simmer uncovered until
reduced to about 2 1/4 cups of sauce. Approximately 30-35 minutes.

Cool. Store in air tight container in refrigerator. Will keep well for about 1
1/2 months refrigerated. During the summer I sometimes make a double batch....

Marti          martindon@acsworld.com
 

This is IMHO the world’s greatest BBQ sauce. Of course if you are into the
mustard-y or vinegar-y types, this is not for you. But I love the tomato-y,
sweet, bourbon-y flavor of this one.

Nancy                  nancy@nancyberlo.com
 
BBQ SAUCE FOR CHICKEN AND RIBS, ETC.

1/4 c. Olive oil
2 Large onions, diced
8 Garlic cloves, minced
2 - 15oz. cans Diced tomatoes, 1 fire-roasted
2 c. Catsup
1 c. Molasses
1 c. Vinegar - Red wine /Balsamic (equal parts)
2 T. Lemon juice
4 T. Soy sauce
4 T. Worcestershire sauce
4 T. Dijon mustard
1 t. Black pepper
1 t. Garlic powder
1 t. Liquid smoke
4 T. Brown sugar
1 T. Onion powder
2 T. Smoked Paprika
1 1/3 c. Bourbon

In a large saucepan over medium heat, warm the oil. Add the onions & garlic and
sauté, stirring occasionally, until the onions are caramelized & very tender, 12
to 15 min. Add remaining ingredients, using only 2/3 c. of the bourbon. Stir to
mix, bring to a simmer, then reduce the heat to low. Cook, stirring
occasionally, until sauce is thickened, 45 minutes to 1 hour. Whir sauce with a
stick blender to remove large pieces of onion & tomato. After cooled, add the
remaining 2/3 c. bourbon. Store refrigerated.
 

Re: Grilled Pineapple

For the person that wants to know how to grill pineapple. Take a fresh pineapple
cut top and bottom off. Peel pineapple, do not core. Slice about 3/4 to 1 inch
thick. Place on hot grill turn once you have nice grill marks. Grill the other
side, then enjoy. Mmmmm good, nothing better.

Carol Reynolds               pansee52@yahoo.com
 
 
I have done this before with kabobs. I just cut pieces of pineapple dip them in a
cinnamon & sugar mix, put them on kabob stick and grill for about 30 seconds to
one minute on each side.

Kim                    Mlibu97@aol.com
 

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