How to make Tuna Helper Better

This is an easy meal when you are in a pinch. We use the oven to make this instead of the box directions.

Box of Tuna Helper
2 cans of chunky albacore tuna (drained)
1-1/3 Cups cold milk
1/2 cup dry white wine
1 small 4 oz. can of sliced mushrooms (drained)
1/4 chopped red bell pepper
3 chopped scallions
1/2 cup frozen peas
Grated Parmesan cheese and also grated block Parmesan or both (Or whatever cheese you like)
Dash of oil

1/2 cup of Panko either with herbs or plain
4 TBSP butter

In salted water boil the box spaghetti noodles for exactly 12 minutes then strain.
Add the sauce package to the cold milk and dry white wine and stir.
Add everything but the Panko and butter to a 2 1/2 Qt. covered Corning ware oven proof pan and mix well.
In a fry pan meat the butter and turn off the heat. Add the Panko so the Panko absorbs the butter but does not brown. Layer the Panko on top.

In a 425° oven center rack cook covered for 15 minutes. Remove the lid and cook another 30 minutes.

Moo Shu Pork Rolls

DSC_0230(Click on pics to enlarge)

I love this recipe.  First start with the Mandarin pancakes.

100_6175Mandarin Pancakes (for 16 pancakes)
• 160 gr. flour flour
• 90 gr. cup boiling water
•  dash salt
• 2 TBSP veg oil

In a mixing bowl put the flour and gradually stir in the water, mixing to make a thin batter.  Work the dough until smooth.  Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.  Place your finger in the center and create a donut.  Roll out to 1/4-inch thickness. Cut into 1/2 inch rounds.  Brush a small amount of oil on top of 1 round.  Place another round on top and press together.  Continue this process and stack 8 rounds.  Roll the rounds together to form a circle about 6 or 7 inches in diameter. Heat a large pan with water and place a bamboo steamer in it and steam the pancakes 15 minutes over medium heat.  Pull pancakes apart and again stack.  Place a 6″ bowl over the center of the stack and with a knife cut perfectly round pancakes.  Store pancakes in a zip lock bag until ready for use.  Here is a video on how to make pancakes:


Moo Shu Pork


Ingredients (for two people)
1/2 pound Tenderloin pork, julienned
1 TBSP minced garlic
1 TBSP minced ginger
1 cup sliced shiitake mushrooms
2 cups shredded Napa Cabbage
1/2 cup bamboo shoots, julienned (may use canned that have been rinsed well in cold water)
1/2 cup Hoisin sauce
1 egg, beaten lightly
1/2 bunch scallions, chopped
1 dash of soy sauce
1 dash of Shaoxing Cooking Wine – if available
Veggie oil

1. In a wok filled with 31TBSP oil, bring to high temperature and add the pork. Quickly stir around the pork and cook until lightly browned. Remove, strain pork and set aside.

100_62092. Leave 1 tablespoons of oil in the wok and return to high heat. Add egg to hot oil and scramble. Set them aside with cooked pork.

100_62123. With remaining oil in wok, stir fry the garlic, ginger, shiitake mushrooms until soft, about 2-3 minutes and the soy sauce and wine. Remove and set aside.

100_62114. Add the cabbage, bamboo shoots and scallions and continue stir frying 2-3 minutes.


5. Add back all previously cooked ingredients.
6. Add the hoisin sauce and check for flavor.
7. Meanwhile, reheat the pancakes until hot 20 seconds in microwave
8. Lay individual pancakes on plates and top with Moo Shu Pork


As of 7/9/22

Chicken on Salad


(click on pic to enlarge)


6 TBSP olive oil
1 TBSP Balsamic Vinegar
1 TBSP Worcestershire
1 TBSP French mustard
1 tsp capers
Salt and Pepper to taste

Place all ingredients in a bowl and whisk.

2 chicken thigh with skin or breast (boneless/skinless)
2 TBSP olive oil
3 TBSP white wine

Season chicken with McCormick’s Montreal seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Add the wine and deglaze the pan. Pour the pan drippings into the dressings and whisk one more again.

Remove chicken, cut into pieces, place and cover with dressing.

Can it be that easy?
(Someone says yes.)

As of 9/27/21

White Borscht Recipe

Click on pic to enlarge

Meat and oil
1 tsp salted butter
½ TBSP oil
½ Stick Polish kielbasa, (smoked ~8 oz.), sliced ¼ inch

½ onion, diced
1 small leek, cut in half, rinsed clean and chopped
Brussel sprouts (or cabbage squares or Polish Sauerkraut)

2 cups water
1 cup white wine
2 garlic cloves, diced
1 potato, diced with skin on

1 cup sour cream
2 TBSP all-purpose flour
1 small bay leaf
Salt & pepper
½ tsp. dried Dill
Lemon wedges to brighten the flavor
A little horseradish

In a large Dutch oven or soup pot, add the butter and oil and gently brown the kielbasa.  Remove the kielbasa.

Add the mirepoix and sweat for 10 to 15 minutes.

In a separate pot boil the potatoes until al dente.  Drain, rinse in cold water to stop the cooking process.

Add the flour to the mirepoix and mix blending the flour into the veggies.  Add the white wine and the water.  Bring to a slight boil and stir to create a thick gravy with the flour.  Add the bay leaf, salt and pepper. Add the potatoes and the return the kielbasa and cook slowly covered for 30 minutes.

Add the sour cream and mix well in the soup stirring constantly until thickened. 

Add the dill and little horseradish to taste and cook 15 minutes then serve.

As of 4/25/22


Click on pick to enlarge


A Vietnamese soup dish consisting of beef broth, rice noodles, herbs, and beef. Pho is a popular food with Vietnamese people.  At the withdrawal of Vietnam, Vietnamese people were migrated to the Gulf Coast and lived in the swamps b/c the climate and surroundings were familiar to them.  They lead the shrimping industry in the Gulf.  There are several Vietnamese restaurants near Biloxi.  This soup is pronounced “Fu”.  My favorite restaurant was named What the Pho.  This dish takes a long time to make.

Ingredients (Serves two)

1 TBSP ginger cut into strips with skin on
Also add galanga if available
½ yellow onion
Beef of your choosing ½ pound (I used brisket)
Beef ribs, meat with two or three bones
5 cups of water
1 scallions (cut in half)
1 tsp. fish sauce
1 carrot skinned
Several bok choy leaves
2 Shitake mushrooms (If dried hydrate)
1 TBSP sugar
Handful cilantro on stems

2 star anise
1 tsp. cloves
½ cinnamon stick
4 cardamon pods
½ tsp. fennel seeds
½ tsp. coriander seeds

Dried Pho noodles

1 chopped scallion
Bean sprouts
Lime Wedge

Place the meat and water in a stock pot.  Bring to a boil and cook 5 minutes.  Remove meat and run the beef stock through a strainer to remove the foam.  Clean the pot.  Return the beef and strained broth.  Add the onion, ginger, galanga, scallion cut in half and carrot.  Bring to a boil and then simmer 40 minutes.  Skim off any foam. Slice the carrot into large matchsticks.

Remove all and set aside.  Strain the broth again and clean the pot.  In a separate pan roast the herbs until fragrant.  Return the beef to the pot and the broth.  Place the herbs in cheese cloth and tie it with string to make a closed sack of herbs.  Place the sack in the soup.  Also add a handful of cilantro with stems and leaves.  Simmer the entire pot (200 degrees) for 3 hours. 

Add salt and strain the broth once more.  Clean the pot.  Return the broth only and cook on low to keep hot before serving.  Slice the meat, place the bok choy, mushrooms in the broth to cook a little and remove. 

In a separate pot boil water and cook the noodle as directed. 

Plate the noodles in a bowl, add the garnish, meat, carrots, mushroom, and ladle in the hot broth and serve.

As of 4/4/22