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Tuna Rolls

  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • ⅓ cup oil
  • ⅔ cup milk
  • 1 can tuna
  • ½ cup diced celery or onion
  • 1 egg
  • 1 can cream of mushroom soup
  • ½ can milk

Preheat oven to 450° F.

Mix together in bowl the tuna, celery (or onion), egg.

Sift together the dry ingredients. Pour into a cup the oil and milk, then pour all at once into the flour mixture. Stir with fork until mixture cleans sides. Smooth out dough between  sheets waxed paper, about 12 inches square. Cut into 9 pieces.

Put 2 tsp filling on each square. Roll like jelly roll and place sealed side down on baking sheet.

Bake 10 to 15 minutes.

While the rolls are baking, combine the mushroom soup and milk in a saucepan, heat until warm and slightly thickened. Pour this sauce over the finished rolls.

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Umbrian Fish Soup

  • 2 pounds mixed freshwater fish filets, cut into 2-inch pieces
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 4 garlic cloves, finely chopped
  • 2 Tbsp olive oil
  • ¼ cup chopped flat-leaf parsley
  • 1 cup dry white wine
  • 1 (28 oz) can crushed tomatoes
  • 2 cups water
  • For toasts
  • 1 baguette
  • 1 garlic clove
  • 2 Tbsp olive oil
  • Garnish
  • chopped flat-leaf parsley

Pat fish dry. Cook onion, celery and garlic in oil in deep 12-inch heavy skillet over medium heat, stirring occasionally, until onion is softened but not browned, about 8 minutes. Add parsley and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by half, about 5 minutes. Add tomatoes, water and bring to a simmer. Add fish and reduce heat to cook at a bare simmer until just cooked through, about 10 minutes. Salt to taste.

Make toasts while fish cooks. Preheat broiler. Cut 18 (½-inch) slices from baguette and toast 3 to 5 inches from heat, turning once, until golden, 3 to 4 minutes total. Cut garlic clove in half and rub on toasts, then brush toasts with oil. Serve with soup.

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Zaide’s Sweet Potato Latkes

Serves 10

  • ½ lb. sweet potatoes, peeled
  • 1 ½ lb. white potatoes, peeled
  • 1 tsp salt
  • ½ cup flour
  • 1 heaping tsp (or 2 tsp) baking powder
  • 2 eggs, beaten

Grate potatoes and mix everything well. Fry in pan in ¼ inch of oil. If electric fry pan, 375°F. Fry until golden and then turn. Serve with sour cream and apple sauce.

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