Good evening ladies and gentlemen,
Firstly, allow me to apologise for fragmenting this thread, but some newsreader, so I've been forced to a cut and paste job here.
IIRC, one of the earlier ones actually specifically referred to using *cooked* noodles in the recipe, and I buttume the above do too.
Tuna cbutterole recipe missing info 1740Ah, Phred darlin'. . . . there are no instructions for a tuna hotdish (cbutterole, if you must) because we all know how to make them. All of us. We watched our mums do...
Apart from the somewhat undefined ingredients list (how big is a "can", for example) the thing that has me somewhat confused is the lack of subsequent cooking, or even "warming" instructions.
To me, a cbutterole is a moist brew cooked for a relatively long time in the oven. Is that what we're talking about here? If so, for how long in this case -- just until "warm" I would suspect, if indeed you do it at all for this sort of tuna cbutterole.
Tuna cbutterole recipe missing info 1741She was something else, nb. She kept us fed and worked as hard as any woman I've ever known and a helluva lot harder than most. I learned early on to never complain about MY...
I'm also a bit uncertain about that soup. Is that the made up soup, or just the glug that comes straight from the can? I suspect the made up version would be rather too "moist". :) On the other hand, the canned soup here in Oz is usually pretty "solid" straight from the can and, undiluted, would be a pretty potent ingredient!
More detailed guidance for a neophyte cook would be appreciated. Thank you for your time.
Cheers, Phred.
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