Kids Love to Cook by Toni Richardson
From the 1950’s to the microwave this retro recipe was originally ladled over toast or biscuits. Try this updated version with popovers and a zap. Make popovers first and place in oven as you make the creamy tuna. You want the popovers and tuna to be done at the same time.
Creamy Tuna
You will need:
1 can condensed cream of chicken soup
1 can tuna
¼ cup milk
4 to 6 drops of red pepper sauce
1/3 cup grated cheddar cheese
Paprika
Read all the directions and wash your hands well
1. In a 11/2 quart casserole combine soup, peas, tuna, milk and pepper sauce.
2. Gently stir together.
3. Cover tightly and microwave on HIGH 4 minutes.
4. Ask a parent to help you remove from microwave and stir.
5. Cover and microwave 5 to seven minutes or until hot and bubbly.
6. Ladle over popovers.
7. Sprinkle about 1 heaping tablespoon of cheese on each serving. Sprinkle with paprika.
Popovers
You will need:
11/4 cup milk
11/4 cup flour
½ teaspoon salt
3 jumbo eggs
1. Preheat oven to 425°.
2. Generously grease popover cups with butter.
3. Pour milk into medium size mixing bowl.
4. Add flour and salt.
5. Whisk until well blended. Do not over beat.
6. One at a time add the eggs.
7. Beat each one until completely blended.
8. Ladle batter into popover cups, 3/4th full. Do not scrape the bowl.
9. Bake at 450° for about 20 minutes.
Ask an adult to help you reduce the temperature to 325° and bake another 15 to 20 minutes or until golden brown. Serve immediately.
Be sure to plan ahead so that your popovers go into the oven just before you begin the Creamy Tuna and Peas.
Contact Toni Richardson at tonirichardson2000@yahoo.com
