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When my Grandma used to make stewed prunes, she would serve them over rice. I do not have the recipe, but will see if I can research it for a future article. It was actually pretty good as I remember.
We won't need to boil, broil*, fry, saute, blanch, bake, shake, knead, or microwave our lunch. There will be some slicing, dicing, scooping, mixing, measuring, spreading, and chilling involved, but that is half the fun of the meal. * Well, we do have to broil the Garlic Parmesan bread, but that is optional. We'll use Albacore Tuna for our luncheon salad. The "plain," kinda smooshy, $.69 a can stuff, is fine for sandwiches, but not for the tomatoes that will gently blanket the "filet mignon of Tuna." Doesn't Charlie Tuna's comeback after a 10-year hiatus deserve a little tuna celebration? (Though I will never understand why Charlie would want to be chopped up and stuffed in a little round can!) The Bean Salad will consist of canned red and wax beans, the tomato "innards" we create, onion, celery and other neat stuff like balsamic vinegar. The broiled Parmesan Garlic Bread will complement our meal nicely. A bit a dill will be added, just to give it a little bite. And our delicious beverage, that adds a certain flair to our meal, is Iced Sassafras Tea. (Served with a twist of Lemon) For the Stuffed Tomatoes I was going to use homemade chicken salad, but my lovely wife (codenamed:Trixie), suggested the tuna. A brilliant suggestion because I didn't have to cook! Since the weather in the Midwest U.S. has been VERY hot and humid recently, the tuna idea is perfect. We also used Roma Tomatoes for stuffing. You can use whatever type of tomato you prefer, we just happen to like the Roma variety. Parents Note: This meal, was not a big hit with the kids. So you might want to have a can of ravioli on hand, just in case. Well gang, I don't know about you, but I'm famished, so let's get this meal prepared and start the really fun part of eating it. Tuna Salad 1 12oz. Can of Albacore Tuna(well drained) 8 Medium Sized Roma Tomatoes Go To Page: 1 2
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