Thursday, January 14, 2010

Tuna Noodle Hot Dish

Prepared and recorded January 14, 2010. An improv lunch.
8 oz package elbow macaroni
1 can cream of mushroom soup (Campbell's™ of course)
about 1/2 can of milk
1 5 oz can chunk light tuna with pack water
2 T dried minced onion
1 small can mushrooms with pack water
2 roasted piquillo peppers, diced
1 t Frank's RedHot Original Hot Sauce™
salt and pepper to taste
grated parmesan cheese
Preheat toaster oven to 325 ºF. Boil noodles for about 12 minutes in two quarts of well-salted water, until just tender. Drain well. In the same saucepan over medium heat, combine all the other ingredients except the cheese. Mix well, stir in the cooked noodles, and heat through. Transfer to an 8X8 inch metal baking pan. Sprinkle on a generous layer of parmesan. Bake 30 minutes uncovered. Let stand about 15 minutes at room temperature before serving. Serves 3 to 4.

Onion-Tomato-Cucumber Salad

Onion-Tomato-Cucumber Salad
Inspired by the small salad served in tomato season at Bullock's, Durham's beloved "meat + three" restaurant. Marinade adapted March, 2008 from a recipe on

2 oz vegetable oil (To double: 1/2 c)
1 oz apple cider vinegar (1/4 c)
1 t salt (2 t)
1/2 t ground black pepper (1 t)
1 t sugar (2 t)
1/2 t dry minced parsley (1 t)
1/4 t mayonnaise (1/2 t)
1/4 t Dijon mustard (1/2 t)
1/2 large cucumber, peeled, cut into 1-inch wedges
1 large ripe tomato, cut into large cube
1/2 large sweet onion, blossom cut through poles
Combine the marinade ingredients, except for the oil, in a Good Seasons bottle; cover and shake well. Let stand 10 minutes; add oil and shake vigorously. [The mustard and mayonnaise help stabilize the suspension.] Combine vegetables in a serving bowl. Pour marinade over vegetables, combine, and refrigerate 2 hours before serving, turning occasionally. Keeps well in refrigerator for a day or two.