Smoked Salmon Pastry Bites

1 puff pastry sheet, thawed

3 oz. smoked salmon, rough chopped

8 oz. cream cheese, softened 

1 T. chopped chives

1 T. fresh dill (plus more for garnish) 

Preheat oven to 400°. Prick the flat puff pastry sheet all over with a fork. Cut into 25 even squares (you will only use 24). Press the squares into the sections of a mini muffin tin. Set aside. In a medium bowl, stir together cream cheese, smoked salmon, and dill. Divide filling among the 24 shells. Bake 12-15 minutes until golden brown and cream cheese starts to brown slightly. Cool for 5 minutes in the pan. Place on a serving platter, garnish with more dill if desired.

Robyn's Tuna Casserole

5  oz. can tuna, drained
10.5 oz. cream of mushroom soup
1/2 c. fresh mushrooms, sliced
1 stalk broccoli, cut in small pieces
medium onion, diced
1/4 c. Miracle Whip 
12 oz. macaroni noodles, cooked

bread crumbs (can sautéd in butter first)

Combine first 7 ingredients. Sprinkled bread crumbs on top. Bake at 375 degrees for 1 hour.

Pasta with Pan Seared Scallops & Bacon Cream Sauce

Cooked spaghetti noodles (amount?)

6 slices bacon, chopped 

1/2 T. butter

1 c. heavy cream

1/2 c. Parmesan, freshly grated 

1/2 t. olive oil

6 lg. scallops

salt & pepper

In a medium skillet, cook chopped bacon over medium-high heat until crisp. Remove bacon with slotted spoon and drain on paper towels. Add butter, cream, and Parmesan to bacon grease in skillet. Reduce sauce by half over medium heat. Season with salt and pepper to taste. Keep warm over low heat. 

In a separate skillet, heat the olive oil over medium-high heat. Season scallops with salt and pepper. Once the pan is really hot, add the scallops. Seat until golden brown (approximately 1 minute), then turn and sear on second side.Remove to paper towels to drain.

Serve bacon cream sauce with pasta. Place scallops on top and garnish with bacon.

Tuna Cashew Casserole

7 oz. can tuna, drained
10.5 oz. can cream of mushroom soup
1/4 c. water
1 c. celery, chopped
1/4 c. onions, chopped
1/2 c. cashew nuts
1 can chow mein noodles, divided

Mix together first six ingredients. Add half of the noodles. Pour into a casserole dish and top with remaining noodles. Bake at 350 degrees for 1 hour.

Tuna Salad



A little bit more mayo than usual, but still good!



2 cans tuna, drained

1 small onion, diced

small handful of fresh spinach, chopped

1 carrot, grated

1/4 c. dried cranberries

1/4 c. grated cheddar cheese

1/4 c. chopped walnuts

1/4 c. sunflower seeds

1/4-1/2 c. mayonaise

Combine tuna, vegetables, dried fruit, cheese, nuts, and seeds. Add mayonaise to taste. Serve in a bowl or wrapped in lettuce or a flour tortilla.

Recipe notes: You can vary ingredients and amounts to suit your taste. I've added flax seed, wheat germ, and raisins at different times. The batch of tuna salad shown in the picture had some fresh diced tomato added.

Tuna Fettucine (United Nations Recipe- ITALY)

Italy

¼ c. margarine, melted
¼ c. flour
2 ¼ c. milk, hot
¾ c. Parmesan
½ t. pepper
½ t. salt
1/8 t. powdered garlic
7 oz. spaghetti, cooked
1 c. canned tuna, flaked
1/8 c. parsley, chopped

Combine margarine and flour, add milk. Stir until smooth and cook until thick. Blend in cheese and seasonings. Add spaghetti noodles. Toss lightly, heat thoroughly. Mix in tuna and parsley. Serve immediately. Garnish with canned or fresh mushrooms (cooked).

Salmon Loaf

tall can of salmon
1 ½ c. Rusk crumbs
2 T. melted butter
3 eggs, beaten
1 t. salt
½ t. pepper
½ c. milk
onion to taste

Mix ingredients and put in greased loaf pan. Bake at 350 degrees for 25 minutes.

Shrimp

water
salt
frozen shrimp

Bring 1 ½ to 2 quarts water to boil. Add 1 teaspoon salt. Drop in frozen shrimp. Bring again to boil. Let boil hard for one minute or remove from burner after it comes to a boil and let sit 3-5 minutes. Cool immediately in cold water. Drain and refrigerate.