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Tuna Nests |
Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Tuna Nests recipe on the web!!
___ pound mushrooms fresh, sliced
_ tablespoons butter or margarine
_ 7-ounce can tuna drained and flaked
_ tablespoons flour
_ cup milk
___ cup american cheese grated
___ teaspoon salt
Freshly ground pepper to taste
Deviled Eggs (recipe follows)
___ cup corn flakes crushed
Deviled Eggs:
_ eggs hard-cooked
_ tablespoon mayonnaise real
_ tablespoon butter or margarine, melted
_ tablespoon sweet pickles chopped or pickle relish
___ teaspoon cider vinegar
___ teaspoon dry mustard or to taste
___ teaspoon salt or to taste
Freshly ground pepper to taste
* See note below.
* Halve eggs lengthwise. Remove and mash yolks; combine with mayonnaise, butter or margarine, pickle or pickle relish, vinegar, mustard, salt, and pepper. Fill whites. Sauté mushrooms in 1 tablespoon butter or margarine until limp. Add to tuna and toss lightly. Divide and spoon into 4 lightly buttered custard cups; flatten surface. Melt 2 tablespoons butter or margarine in skillet; add flour and cook for 3 minutes, stirring constantly. Add milk and cook until thick, stirring. Add 1/2 cup cheese, salt, and pepper; stir until cheese melts and blends into sauce. Pour over tuna mixture. Top with Deviled Eggs; sprinkle with remaining cheese. Melt remaining 1 tablespoon butter or margarine and toss with corn flakes; sprinkle around eggs. Bake in preheated 350° F oven 20 minutes or until heated through. Do not overcook.
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