Tuna A La King Food

CREAMY TUNA à LA KING

Steps:

• Gather the ingredients.
• Saute celery and onion in margarine until tender.
• Blend in flour, salt, and pepper.
• Mix milk, beaten egg, and soup.
• Add them to the first mixture.
• Cook over low heat until the sauce is thick and smooth.
• Add Worcestershire sauce, lemon juice, and thyme.
• Lastly, add peas and tuna.
• Heat and serve over warm chow mein noodles or toast points.

SEAFOOD A LA KING

Steps:

• Bake pastry shells according to package directions. In a small saucepan, whisk together the water, soup mix and celery salt; bring to a boil, whisking frequently. Add the tuna, crab and mayonnaise; return to a boil. Reduce heat to low. Stir in sour cream; cook for 1-2 minutes or until heated through. Spoon tuna mixture into shells before serving.

TURKEY A LA KING

Steps:

• In a large skillet over medium low heat, cook butter until golden brown. Saute mushrooms until tender. Stir in flour until smooth. Slowly whisk in chicken broth, and cook until slightly thickened. Stir in cream, turkey and peas. Reduce heat to low, and cook until thickened. Season with salt and pepper.

TUNA A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat.
• Cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender.
• Stir in flour, salt and pepper.
• Cook over medium heat, stirring constantly, until bubbly; remove from heat.
• Stir in milk and broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in tuna and pimientos; cook until hot.
• Serve over rice.

TUNA A LA KING

Steps:

• In a 2 quart (2 litre) saucepan, combine all ingredients except sour cream.
• Simmer 5 min, mixing well.
• Add sour cream to mixture and heat through.
• You can serve this over toast, plain waffles, noodles, rice, whatever you like.

EASY A LA KING

Steps:

• In a medium saucepan over medium heat, combine the chicken, milk, soup, water, spinach or broccoli, mushrooms, hot pepper sauce and salt and pepper to taste. Cook, stirring, for about 10 to 15 minutes or until heated through. Serve over cooked egg noodles, if desired.

CHICKEN A LA KING I

Steps:

• Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
• Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
• Stir in chicken and pimiento. Heat through.

SEAFOOD à LA KING

Steps:

• Heat oven to 450°F. In medium bowl, stir 2 1/4 cups Bisquick mix and the milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, mix remaining ingredients. Heat to boiling over medium heat, stirring occasionally.
• To serve, split biscuits in half; place on 6 individual plates. Spoon generous 1/4 cup hot chowder mixture over bottom of each biscuit. Top with remaining biscuit halves. Spoon 1/4 cup chowder mixture over top of each biscuit.