Yield: 4 Servings
Measure | Ingredient |
---|---|
15 ounces | Tinned (canned) tuna |
1 \N | Green pepper; cut into long thin strips |
2 mediums | Sized carrots; cut into long thin strips |
4 ounces | Mushrooms; sliced |
1 small | Stick celery; sliced |
1 cup | Sweetcorn |
\N \N | Rosemary |
4 ounces | Pasta shells (twists; wheels etc); partially pre-cooked (3-4 minutes) |
1 \N | Onion; chopped |
\N \N | Breadcrumbs |
\N \N | Black pepper |
8 ounces | (fl) white wine or cider |
2 ounces | (fl) double cream |
1 teaspoon | Lemon juice |
1 ounce | Plain flour |
1 tablespoon | Butter (softened) |
SAUCE
From: Lindsey Alton <alton@...> Date: 2 Apr 1994 14:18:17 -0500 Taken from "There are never enough mushrooms": Fry onion until transparent.
In a lidded casserole dish, arrange ingredients (not including breadcrumbs) in alternating thin layers, with a little rosemary and pepper on every other layer. Prepare sauce by thoroughly blending the butter and flour.
Mix all other sauce ingredients in a saucepan and bring briefly to the boil. Remove from heat and stir in butter/flour mixture until even consistency is reached. Pour sauce over ingredients in casserole and spread breadcrumbs thickly over whole surface. Cook in medium oven (GM5), covered, for about 1 hour, then remove lid and allow another 10-15 minutes to brown breadcrumbs
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/FISH
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