Creamed Tuna and Parsley Rice

Mrs. Anita Long

Make white sauce of:

  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/8 tap white pepper
  • 1 3/4 cup milk

Remove from heat and stir in:

  • 2 cups grated cheddar cheese till melted
  • 1/4 cup dry white wine
  • 2 cans (6 1/2 or 7 oz) chunk style tuna, drained

Heat gently; don’t boil.

Serve over:

Parsley Rice:

Bring to boil in a covered saucepan:

  • 1 cup rice
  • 2 1/4 cups water
  • 1 tsp salt

Stir with a fork; cook over low heat till almost tender, 10 minutes. Drain.

Mix with the following ingredients which had previously been baked together:

  • 1/4 cup butter
  • 1 cup chopped parsley
  • 1 finely chopped onion
  • 1/2 cup slivered almonds
  • 1/4 tsp garlic salt
  • 1 egg, beaten
  • 1 cup milk

Turn mixture into a 5 or 6 cup baking dish. Bake in moderate oven, 375° for 30 minutes; cover and bake 15 minutes longer.

 

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