March 2, 2011

Ella’s Kitchen

We are entering the time of Lent. Below are some fish, egg and cheese ideas to try. I have a dinner entrée, luncheon ideas and sides or appetizers to enrich your menus. Enjoy and happy cooking!


Oven-baked Tuna Salad Sandwich

I 12 oz can tuna (salmon can be substituted)
1/2 C. chopped celery
1/3 C. chopped onion
8 oz or 1 C. cubed Velveeta cheese.
1/3 C. mayo or miracle whip
salt and pepper to taste
Hot dog or Hoagie buns.

Preheat oven to 350 degrees. Drain tuna. Put in mixing bowl and gently stir in other ingredients. Lightly butter buns. Spoon in tuna mixture: a generous 1/4 C for hotdog buns or 1/3 C for the Hoagie buns. Wrap each sandwich in foil and place in oven for 10 to 15 minutes.

Egg Salad Extraordinaire

6 hard-boiled eggs
1/3 C mayo or Miracle Whip
1 TBS sweet pickle relish
1 TBS chopped onion
1/4 C chopped celery
1/4 C black olives chopped
1/4 C green olives chopped
1/4 C bell pepper chopped (any color)
Salt and pepper to taste.

Remove egg yolk from eggs and cream together with mayo and pickle relish. Chop egg whites. Combine whites, onion, celery, olives and peppers. Fold in mayo mixture. Salt and pepper. You may add more mayo if you want a creamier consistency.
1. For a sweeter salad, delete the green olives and add dried craisins – those little dried cranberries that look like raisins.
2. For a non-Lenten salad, add chopped ham or
crumbled bacon.

Serving suggestion: on lettuce leaf, in hollowed out bell pepper or hollowed out tomato.


Blue Cheese and Pear Tartlets

1 (2 1/10 oz.) pkg. mini phyllo tart shells
4 oz. blue cheese, crumbled
1 ripe pear, peeled, cored and chopped
2 TBS light cream
Pepper to taste.

Bake shells according to package directions. Set aside to cool. In a small bowl, mix together blue cheese, chopped pear and cream. Pepper to taste. Bake in 350 degree oven for 15 minutes. Serve warm

Salmon Steaks

4 salmon fillets approx 6 oz each
2 TBS dark brown sugar
2 TBS lemon juice
Dash Worcestershire sauce
1 tsp Cajun seasoning or cumin
I TBS white wine mustard or Dijon mustard
Salt and lemon pepper

Preheat oven to 400 degrees. Place salmon in a shallow greased baking pan. Salt and pepper lightly. Combine the other ingredients and spread over the steaks. Bake uncovered for 10 to 12 minutes, or until fish flakes with a fork. Do not over cook. Any fish steak could be substituted for the salmon.

Deep Dish Crab Quiche

1 PET-RITZ “Deep Dish” Pie Crust shell
1 Cup (4 oz.) shredded Swiss cheese
1/2 Cup grated Parmesan cheese
1 can (51/2 oz.) crabmeat. drained and flaked
1 pkg. (10 oz.) frozen chopped spinach, thawed & drained
3 Tablespoons flour
11/2 Cups milk
5 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg

Preheat oven and cookie sheet to 425° F. Toss together cheese and flour. combine milk, eggs, salt, pepper and nutmeg. Add crab, sheese mixture and spinach to milk ixture. Pour into pie shell. Bake on preheated cookie sheet for 15 minutes. Reduce temperature to 350° and bake an additional 30 to 35 minutes. Serves six.

Note: This recipe can be used in two PET-RITZ Regular Pie Crust Shells. for use in regular pie crust shells, divide filling between two pie shells. Bake on preheated cookie sheet at 425° F. for 15 minutes, reduce oven temperature to 350° F. and bake an additional 25 minutes.

Deviled Eggs with Tarragon & Capers

6 hard-boiled eggs, peeled and halved lengthwise
3 TBS sour cream
2 TBS mayo
2 tsp lemon juice
1/4 tsp dry mustard
2 TBS minced green onions 4 tsp drained capers
1 tsp fresh tarragon minced salt & pepper to taste

Spoon egg yolks from egg halves and place in small bowl. Mash yolks to a smooth paste. Add sour cream, may, lemon juice and dry mustard. Mix in green onions, capers and tarragon. Spoon yolk mixture back into egg white halves, mounding in the center.