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Creamed Tuna and Peas on English muffins---serves 4    (11.33 grams fat)
2 tablespoons acceptable vegetable oil 2 cups Skim milk
3 tablespoons all-purpose flour 1 teaspoon Sherry, optional
1/8 teaspoon salt, optional 1 10-ounce package frozen green peas
White pepper to taste 1 121/2-ounce can tuna, packed in water, drained and rinsed
1 Bay leaf 4 whole-grain English muffins, split and lightly toasted

In a small saucepan, heat oil over medium heat. Add flour, salt, pepper, and bay leaf, stirring constantly, 1 minute. Gradually add milk and sherry, stirring constantly, until mixture thickens, 2 to 3 minutes. Remove from heat and discard bay leaf.
Meanwhile, cook peas half as long as the package states; drain. Flake tuna with a fork. Add peas and tuna to sauce and mix well. Heat thoroughly. Place 3/4 cup mixture over each split English muffin and serve immediately. ENJOY