Cooking for Two

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Tuna And Olive Crostini

12 (1-inch) slices of a French baguette
Drizzle of olive oil
1 (8-ounce) tuna steak
Salt and pepper
1/2 cup Kalamata olives, about 20, pitted
1/2 anchovy fillet
1/2 teaspoon chopped garlic
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350°F. In a mixing bowl, toss the bread slices with olive oil, coating each side completely. Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes. Remove the croutons from the oven and place on a large plate. Season the tuna steak with olive oil, salt and pepper. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare. Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth. Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the Tapenade on top of each tuna slice. Garnish with chopped chives.
Makes: 1 dozen crostinis

Crock Pot Steak

Thin round steaks
1 sm. onion
Cream of mushroom soup

In crock pot put 1 can cream of mushroom soup, 1/2 can of water. Mix together. Cut one small onion, add to soup. Cut mushrooms in half and add to soup. Brown meat in skillet. Put meat in soup in crock pot for 8 hours on low.


Combine 1/4 cup finely crushed graham crackers
1 tablespoon melted butter
1 teaspoon sugar

Press into 5 x 5 x 1 1/2 inch baking dish. In small mixing bowl, beat together 3 ounces softened cream cheese, 1 egg, 1/4 cup sugar, 1 teaspoon lemon juice. Pour over crust. Bake in oven at 350°F until filling is firm, 20-25 minutes. Top with cherry preserves. Makes 2 servings.

Chocolate Souffle

2 tblsp. butter
1 tblsp. plus 1 1/2 tsps. all purpose flour
1/4 cup unsweetened cocoa
1/8 tsp. salt
1/2 cup milk
1/2 tsp. vanilla
2 egg yolks
1/3 cup sugar
2 egg whites
1 tblsp. sugar
Whipped cream, optional

Grease bottom of 2 custard cups. Cut lengths of aluminum foil to form a collar around each dish, folded in thirds and extending about 2 inches above rims. Grease inner sides of collars. In small saucepan over low heat, blend in flour. Remove from heat, add cocoa and salt. Gradually blend in milk. Cook and stir over low heat until mixture boils and becomes very thick. Remove from heat; add vanilla. Carefully press plastic wrap onto surface and cool to room temperature. Beat egg yolks in small mixing bowl; gradually add 1/3 cup sugar and beat until thick and lemon colored. Carefully blend cooled chocolate mixture into egg yolks. In separate bowl, beat egg whites until foamy; gradually add 1 tablespoon sugar and continue beating until stiff peaks form. Carefully fold chocolate mixture into egg whites, mixing just until blended. Pour into prepared dishes, place dishes in pan containing 1 inch of boiling water. Bake at 350 degrees for 60 minutes or until cake tester inserted near edge comes out clean. Carefully remove collars. Serve immediately with whipped cream.

Egg Fu Young

2 eggs or 1/2 c. egg substitute
1/3 c. cooked meat, poultry or seafood, chopped
1/2 c. vegetables, shredded or chopped (bean sprouts, mushrooms, scallions)
1 tblsp. oil
Cooked rice ( servings)

Beat eggs and add a dash of salt (optional). Add meat and vegetables, mix well. Heat half the oil in a small frying pan and fry half the mixture until done on the bottom; turn and finish. Place on half the cooked rice. Repeat for the other portion. Serve with soy sauce.

Baked Salmon

Sounds strange but it is delicious. Drain 1 can salmon. Remove skin and bones and arrange in greased casserole. (Can mix in a little cut up celery and onion for crunch.) Top with 1 cup sour cream and squeeze 1 fresh lemon on top and a few bacon bits. Bake at 350 degrees until lightly browned and bubbly. About 20 minutes. Serve with baked potato and salad.

Fillet of Flounder

4 slices fillet of flounder (may be substituted with other fish)
1/2 c. skim milk
2 c. corn flakes
4 tbsp. butter or margarine

Preheat oven at 450°F. Rinse the fish with cold water. Use a glass baking pan or Corning Ware dish. Add the 1/2 cup skim milk so that the fish will not stick to the pan and will keep the fish nice and moist. Melt the 4 tablespoons of butter or margarine and pour over top of the fish. Crush the 2 cups of corn flakes with your hands as you sprinkle over the top of the fish. Place in preheated oven for 15 to 20 minutes, then serve.

Tuna and Noodles

2 c. cooked noodles
1 (3 1/4 oz.) tuna fish, drained & flaked
2 env. cream of chicken cup of soup
1 1/4 c. water

In saucepan put water and cream of chicken soup mix and bring to a boil. Add tuna and noodles. Turn into a casserole. Use this way or bake a few minutes in 350 degree toaster oven. I add a little pepper and dab of butter for flavoring.

Herbed Fish on a Grill

1 lg. fish (trout, bass, or other)
1/4 c. melted butter or margarine
1 tbsp. parsley
1/2 tblsp. thyme
1/2 tblsp. chives
1/4 tsp. sage
Cooking spray

Use fresh parsley, thyme, chives, and sage, if possible. Start charcoal fire in the grill. Spray a grill rack or fish holder that has a long handle with cooking spray. Place fish on rack. Add herbs to melted butter or margarine. Brush herb mix onto and in fish with a pastry brush. Close rack securely. Grill for 5-8 minutes a side depending on size of fish.

French Onion Soup

2 med. onions
1 can beef consomme
1/4 soup can burgundy or sherry
1-2 tblsp. or 1/4 soup can water
2 dashes Worcestershire sauce
Dash of pepper
Swiss cheese, grated
Grated Parmesan cheese

Soften onions by cooking in small amount of butter or oil 15 minutes; do not fry. Add soup, burgundy, water, pepper and Worcestershire sauce; bring to a boil. Heat oven to 375 degrees. Put layer of lightly toasted bread in bottom of individual ovenproof baking dishes. Add layer of Swiss cheese; add soup. Sprinkle grated Parmesan cheese on top. Bake 15 minutes.

Oriental Skillet

1 green pepper
1 red pepper
2 minute steaks
Several stalks of celery
2 sm. tomatoes
Salad oil
4 tbsp. cold water
4 tsp. soy sauce
2 tsp. cornstarch
1/2 tblsp. sugar
Ginger rice

Slice first 4 ingredients into thin strips. Add all to skillet and quickly stir fry vegetables; drain, then meat. Brown quickly and drain. Combine water, soy sauce, cornstarch and sugar. Cook and stir until mixture thickens. Return meat and vegetables. Chop tomato and add. Heat through and serve over rice that you've added some ginger too.

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