8 large baking potatoes
2 tbsp oleo
2 can tuna (7 oz.), drained
1 tbsp onion, grated
1 tbsp chopped parsley
1 can cheddar cheese soup
1/4 tsp paprika
2 drops (or more)tabasco sauce
1/4 tsp salt
4 slice american cheese, halved
Directions
Wash potatoes and rub skins all over with oleo. Prick with fork.
Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until
tender. Combine tuna, onion, parsley, soup, paprika, Tabasco sauce
and salt. Toss with fork to break up tuna and blend well. Remove 1"
slice from top of each potato. Scoop out inside of potatoes, leaving
shell. Add potatoes to tuna mixture, tossing to mix well. Spoon
lightly into potato shells, mounding high. Top each with 1/2 slice of
cheese. Return to oven until cheese melts. Serves 8. Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A
Servings: 8 servings
Baked Tuna Stuffed Potatoes Recipe brought to you by Recipe Ideas
Categories: Fish; Potato; Seafood; Tuna; Vegetable
The History of Recipes
Historians have proved the existance of recipes way back into ancient history, in fact as far as the ancient Egyptians, and maybe even further. Interesting though that maybe, in the main part, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius compiled a few scripts describing recipes cooked by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and dessert, a very modern way of dining. Aspicius also recounts how the ancient cooks were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as basil, mint and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for an explosion in publications on food, the majority of which are kept safe in academic collections. During the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookery publications are in high demand, as a result of higher levels of literacy, more leisure time and disposable income. The revolution that is television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Baked Tuna Stuffed Potatoes recipe.
