“What’s for lunch?” asked everyone after church had let out. Usually, on the rare Sundays that Racer is home, we debate whether to go out to eat, or to just cook at home.
“I’ve got it all figured out. Lunch should be ready quickly, so Blue go right in and set the table. Professor and Girlie, you two put play clothes on and then come down and help.”
I had made oatmeal and flaxseed muffins the night before – along with some strawberry preserves – and the rest of the meal shouldn’t take too long. Girlie even helped with toasting the bread!
As we ate, everyone tried everything. Blue enjoyed the preserves and all agreed they’d be great on pancakes! Racer and Professor both agreed that the Creamed Tuna would be better next time without “the red things.” The biggest hit on this warm May afternoon? The hot chocolate!
Here was our menu: Creamed Tuna on Toast, canned peas, muffins with preserves, hot chocolate with marshmallows.
Bettina’s Recipes with Kris’s Flair (and portion needs)
Creamed Tuna on Toast (6 portions)
- 3T butter
- 3T flour (I was out and used mexican corn meal/flour)
- 3/4t salt
- 1 small jar pimento (drained)
- 3c milk
- 9 slices of toasted bread
- 3 cans tuna
Melt the butter over medium heat, add the flour, salt and pimento. Mix well. Gradually pour in the milk. Allow the mixture to boil one minute. Stir constantly. Add the tuna, cook one minute. Place one layer of toast in a 9×9 glass pan and spoon some of the creamed tuna mixture over it. Continue layering toast/mixture until toast is gone, putting the last of the tuna mixture on the top.
- 3 squares of semi-sweet baking chocolate
- 3T sugar
- 2c water
- 6c milk
- 1t vanilla extract
Cook chocolate, sugar and water until fully melted and combined. Stir frequently using a whisk. Add milk gradually and bring to a boil. Whisk frequently. Add vanilla. Allow to stand a moment. Pour into cups and add marshmallows to each cup.
The recipe I used included only berries, sugar and water. It turned out yummy, but pretty runny. I’ll work on this again and let you know. I did get the “canning” process right and my tops are sealed!