Over a Cup of Coffee: A summer salad and yummy casserole
It’s been hot — 91 degrees according to our thermometer. It might be just the right time for a cool salad, and this column features one with some interesting ingredients. There’s a recipe for a casserole, too, and though you have to heat the oven to bake it, I think the dish might be great for a summer supper. Both of this week’s recipes were contributed by Geraldine Coleman from Craig. Thanks, Geraldine!
Shrimp in Melon SaladShrimp in Melon Salad
Shrimp in Melon Salad
2 small honeydew melons or cantaloupe
½ teaspoon grated lemon peel
½ cup low-fat yogurt (plain)
1 small cucumber, thinly sliced
2 tablespoons mayonnaise or salad dressing
¼ cup sliced almonds
1 teaspoon sugar
¾ pound frozen peeled and deveined cooked medium shrimp, thawed
2 teaspoons chopped fresh or ½ teaspoon dried dill weed
Cut each melon crosswise in half. Remove seeds. Scoop melon from each half, leaving a 1-inch rim around the top. Chop melon and drain thoroughly. Then mix yogurt, mayonnaise, dill weed, sugar, and lemon peel in a large bowl. Stir in chopped melon, cucumber, and shrimp. Spoon one-fourth of the mixture into each melon half. Sprinkle with almonds. Serve immediately. 4 servings. Courtesy of Geraldine Coleman of Craig.
Tuna Rice CasseroleTuna Rice Casserole
Tuna Rice Casserole
1 (6 ½ or 7-ounce) can tuna
1 can condensed cream of celery soup
¾ cup uncooked precooked rice
¼ cup milk
2 slightly beaten egg yolks
1 tablespoon lemon juice
2 tablespoons chopped pimiento
2 teaspoons instant minced onion
2 stiffly beaten egg whites
½ cup milk
1 tablespoon snipped parsley
Drain tuna and break into chunks. Combine with half of the soup and rice, ¼ cup milk, egg yolks, lemon juice, pimiento and onion. Fold in egg whites. Turn into a 10x6x1 ½ -inch baking dish. Bake for 20 to 25 minutes or until set. Heat the remaining soup with ½ cup milk and parsley. Spoon over the servings of tuna.
Courtesy of Geraldine Coleman of Craig
Do you have recipes that you would like to share with readers? If so, please call me at 970-824-8809 or write to me at Box 415, Craig 81626.
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