“We do not understand the intricate pattern of the stars in their courses, but we know that He who created them does, and that just as surely as he guides them, he is charting a safe course for us.” ~Billy Graham
Creamed tuna is a quick, easy meal to make. It is good over buttered toast or mash potatoes.
- 1 TBSP. butter
- 3/4 cup flour
- 1-2 cups milk
- 1-2 cans tuna
- frozen peas
- 1/8 tsp. cayenne pepper
- salt (amount as desired)
- pepper (amount as desired)
Melt butter, and then fry the flour in the butter until brown. Add milk and stir. Drop in peas and tuna, and heat until it’s all thick and warm. Add more milk if needed to bring it to the consistency you desire. Salt, pepper and cayenne pepper for taste, then serve over buttered toast or mashed potatoes.
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“Nothing great was ever achieved without enthusiasm.” ~Ralph Waldo Emerson
Reviewing the recipes that I have posted, I realized that I need to put something extra healthy in to make up for all the sweets that I have put up. I guess you can tell, I have a bit of a “sweet tooth” as some might call it. Now, as I promised I will post something extra healthy, spinach salad.
- 12 oz. Spinach
- 2 slices crisp fried bacon
- 1 hard boiled egg – cut up
- dried cranberries (optional)
- Chia seeds (optional) for extra nutrition
- Tomato (diced)
- 1/3 cup veg. oil
- 1/4 cup red wine vinegar
- 1/4 tsp. salt
- dash pepper
- 1 clove garlic (minced)
Mix dressing up spread over spinach, bacon and egg, with (dried cranberries and chia seeds, if you desire)
So glad you were able to stop by today. My hopes are that you will enjoy your visit and feel encouraged and inspired when you leave.:)
“When we take time to notice the simple things in life, we never lack for encouragement. We discover we are surrounded by a limitless hope that’s just wearing everyday clothes.” ~Wendy Moore
This is a light, berry cake and is refreshing with a scoop of vanilla ice cream.
- 3 eggs
- 2 cups sugar
- 3/4 cup butter softened
- 1 tsp. Almond extract
- 2 cups all purpose flour
- 2 1/2 cups fresh or frozen (thawed) cranberries
- 2/3 cup chopped pecans
- whipped cream (optional)
In mixing bowl, beat eggs with sugar until slightly thickened and light in color, or about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans, spread in greased 9×13″ pan.
Bake @350 degrees for 45-50 minutes, or until tested done.
- 16-20 servings (Enjoy!) 🙂