1 can tuna, drained (can save liquid to make sauce; recipe below)
1 large egg
1 T. dry milk powder
1 tsp. oil
1/2 tsp. lemon pepper
1/4 tsp. garlic salt
half stalk celery, minced
3 T. minced onion
2 to 4 T. oil for cooking
Mix tuna, egg, dry milk, oil, lemon pepper, garlic salt, celery, onion. Heat pan on medium; add oil for cooking. Form 8 small patties in hot oil using a spoon. Cook 4 minutes on each side. Makes 2 to 3 servings. Top with sauce.
Sauce for tuna patties: drained tuna water + water to equal 1/2 cup; set aside. Mix in jar: 3 T. dry milk powder, 1 T. unbleached flour, 1/4 tsp. lemon pepper Add water/tuna water mixture, put lid on jar tightly. Shake until smooth. Pour into sauce pan, heat on medium-high, stirring constantly until thick, stir/cook 1 minute. Take off heat, add up to 1/8 tsp. dill weed and couple shakes garlic salt, stir. Cover, let sit 2 minutes.
Garlic Mashed Potatoes
2 large potatoes, peeled and cubed (or scrub but don’t peel, then cube)
2 cloves garlic, peeled, cut in halves
up to 1/2 c. reconstituted milk (start with 1/4 c. and add more if needed)
2 T. butter or margarine
1/4 tsp. salt
1/8 teaspoon pepper
Potatoes and garlic in saucepan. Cover with water; bring to a boil. Reduce heat; simmer for up to 20 minutes, or until done. Drain cooked potatoes/garlic and put into a mixing bowl (save potato water, chill overnight, then freeze, to use when making Cowboy Chowder). Add remaining ingredients; mash until smooth Makes 2 to 3 servings.
1/2 c. drained green beans is one serving (save/freeze the liquids for vegetable soup). Heat green beans, then add 1/4 tsp. margarine, stir. Optional: sprinkle lightly with garlic salt if desired.