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==Description== |
==Description== |
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− | + | Makes 4 servings. |
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===Ingredients=== |
===Ingredients=== |
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* 1/4 cup finely chopped celery |
* 1/4 cup finely chopped celery |
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* 2 tablespoons sour cream |
* 2 tablespoons sour cream |
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* 1 tablespoon dry sherry |
* 1 tablespoon dry sherry |
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===Directions=== |
===Directions=== |
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− | Cook celery and onion in butter in small skillet until soft but not brown. Blend in flour, poultry seasoning and black pepper. |
+ | #Cook celery and onion in butter in small skillet until soft but not brown. Blend in flour, poultry seasoning and black pepper. |
+ | #Add bouillon granules and milk. Cook, stirring constantly, until mixture is smooth and thickened. Chill. |
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+ | #Place balls in greased shallow 1-1/2-quart baking dish. Bake at 425 degrees 30 minutes. Serve with sauce made by combining and heating soup, sour cream and sherry. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category: Main Dish]] |
[[Category: Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:28, 7 May 2006
Description
Makes 4 servings.
Ingredients
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 1/2 tablespoons butter or margarine
- 3 tablespoons flour
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon ground black pepper
- 3/4 cup milk
- 1 1/2 cups cooked brown rice, cooled
- 1 9-1/4-ounce can tuna, drained and flaked
- 3/4 cup (3 ounces) shredded Cheddar cheese
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped walnuts
- 1/2 teaspoon paprika
- 1 10-3/4-ounce can condensed cream of chicken or mushroom soup
- 2 tablespoons sour cream
- 1 tablespoon dry sherry
Directions
- Cook celery and onion in butter in small skillet until soft but not brown. Blend in flour, poultry seasoning and black pepper.
- Add bouillon granules and milk. Cook, stirring constantly, until mixture is smooth and thickened. Chill.
- Mix sauce with rice, tuna and cheese. Form into 8 balls (1/3 cup each). Mix bread crumbs, walnuts and paprika. Roll balls in mixture.
- Place balls in greased shallow 1-1/2-quart baking dish. Bake at 425 degrees 30 minutes. Serve with sauce made by combining and heating soup, sour cream and sherry.