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Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
Tuna Black & Blue
Salmon & Salsa
Grilled Swordfish
Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
Salmon Gumbo
Bayside Chowder
Ginger Fish
Oriental Swordfish
Soy Sauce Snapper
Steamed Fish
Seafood Salad
Shrimp Kebabs
Soft Shell Crabs
Skewered Shrimp
Shrimp 'N Beer
Seafood Stew
Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
Shrimp Stir-Fry
Linguine w/ Prawns
Gulf Coast Stir-Fry
Chinese Scallops
Lobster Recipes
Tuna Crescent Melts


      1/4 c. Miracle Whip
      2 tbsp. chopped dill pickle
      1 tbsp. mustard
      1/4 c. chopped onion
      9 1/4 oz. can water packed tuna, drained
      2 hard boiled eggs, chopped
      8 oz. can Pillsbury crescent dinner rolls
      1 c. shredded Cheddar cheese
      1 tbsp. sesame seed (optional)


    Heat oven to 375 degrees. In medium bowl, combine Miracle Whip, dill pickle, mustard  and onion. Stir in tuna and eggs. Unroll dough into long rectangles. Place on ungreased  cookie sheet with long sides overlapping 1/2 inch; firmly press edges and perforations to  seal. Press to form approximately 14 x 9 inch rectangle. Spoon tuna mixture in 3 inch  strip lengthwise down center of dough. Sprinkle cheese over filling. Make cuts about 1  inch apart on each side of rectangle just to edge of filling. To give braided appearance,  fold strips of dough at an angle across filling, alternating from side to side. Sprinkle  sesame seed on top. Bake for 15-20 minutes or until deep golden brown.

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