Ingredients:

1/4 cup white wine (or apple juice)
1/4 cup hard margarine (or butter)
1 tsp. ground rosemary
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. cooking oil
340 grams tuna fillet, cut into short thin fingers
1 cup slivered or chopped leeks (white part only)
1 cup dark romaine lettuce leaves, sliced and packed
1- 1/2 cups instant rice
1- 1/2 cups boiling water

Procedure:

Measure first 5 ingredients into small bowl. Stir. Set aside. Heat wok or frying pan on medium-high. Add cooking oil. Add fish and leeks. Stir-fry for about 2 minutes until fish is opaque. Add lettuce, rice and boiling water. Cover. Simmer until water is absorbed. Add wine mixture. Stir until heated through. Makes 4 servings.

Ingredients:

1 tbsp. cooking oil
560 grams small butternut squash, cut into matchsticks before peeling
2 cups fresh pea pods (frozen, partially thawed)
398 ml. canned whole baby corn, drained, cut in half if too long
6 tbsp. granulated sugar
1/2 cup claret wine (or alcohol-free wine)
340 grams ham slice, cut into 1/4 inch (6 mm) thin strips
2 tsp. water
2 tsp. cornstarch

Procedure:

Heat wok or frying pan on medium-high. Add cooking oil. Add squash and peas pods. Stir-fry for 6 to 7 minutes. Transfer to bowl. Add baby corn to bowl. Add sugar and wine to hot wok. Stir until sugar is dissolved. Boil for 1 minute until foamy and thickened. Add ham. Stir to coat. Stir in vegetables. Stir water into cornstarch in small cup. Stir into ham mixture until boiling and thickened. Makes 4 servings.

Ingredients:

6 boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom and roasted garlic soup
2 tbsp. soy sauce
1 can Chinese water chestnuts
1/2 cup celery
1/2 cup onion
1 can bean sprouts
1/2 cup cashew nuts
1 can Chinese noodles

Procedure:

Cook the chicken and cut into bite-sized pieces; place in a mixing bowl. Mix the soups and the soy sauce together (add more, if desired). Add the rest of the ingredients, except the Chinese noodles, and mix. Place in a large, ungreased casserole dish. Cook the covered (you may use aluminum foil) casserole at 300 degrees for 1 hour. Fifteen minutes before serving, place the Chinese noodles on top to heat through.

Ingredients:

6 tbsp. butter or margarine
3/4 cup onion, chopped
6 tbsp. flour
1 tsp. salt
3 cups milk
2 cups cheddar cheese, shredded
1 cup peas, fresh or frozen
6 -1/2 oz. can water-packed tuna, drained
1/2 lb. egg noodles, cooked according to package directions and drained

Procedure:

Melt the butter or margarine in a large skillet, add the chopped onion, and cook over medium heat until the onions are soft and translucent. Add the flour and salt and quickly stir with a fork to make a paste. Gradually stir in the milk and allow the mixture to come to a boil. Simmer, stirring continually, until the sauce is as thick as heavy cream. Stir in the cheddar cheese, peas, canned tuna and finally, the noodles. Remove from the heat and serve immediately or transfer to a baking dish and store in the refrigerator for up to two days. To reheat, bring the casserole to room temperature, then bake at 350 degrees for 15 minutes or until heated through. If desired, sprinkle it with bread crumbs and shredded cheddar cheese first, then broil it for a few minutes to make a crisp, brown top. Makes 4 servings.