"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

HOT TUNA SKILLET COLESLAW Recipe

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This recipe for HOT TUNA SKILLET COLESLAW, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Friday, June 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can (6 to 7 ounces) tuna, packed in oil
4 cups shredded cabbage (one pound)
2 carrots, grated
1/4 c chopped green pepper
1 tbsp celery seed
2 tbsp vinegar
1/2 c mayonnaise

Directions:
Directions:
Drain vegetable oil into a large skillet and heat. Add cabbage, carrots and green pepper and saute for about 5 minutes, stirring occasionally. Sprinkle celery seed and vinegar over cabbage, toss with tuna and add the mixture to the vegetables in the skillet. Cover the skillet and cook for abut 5 minutes longer. Remove from the heat. Fold in the mayonnaise and serve immediately, before the vegetables wilt.

Number Of Servings:
Number Of Servings:
2 - 3

 

 

 

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