TUNA FISH MUSHROOMS & CELERY

      Title: TUNA FISH MUSHROOMS & CELERY
  Categories: Diabetic, Fish, Vegetables, Casseroles, Main dish
       Yield: 1 Servings
  
   6 1/2 oz (2) cans tuna chunk-style;
            -packed in water
       3 tb All-purpose flour;
       2 c  Water at room temperature;
       3 tb Margarine;
     1/2 c  Instant dry milk;
       1 c  Thinly sliced celery
     1/2 ts Salt
       4 oz (1)cn mushroom stems pieces
            -drained
            Whisper of pepper
  
   Drain tuna well. Discard liquid and set tuna fish aside for later use.
   Place margarine in a 1 1/2 qt. saucepan. Melt over moderate heat. Add
   celery and mushrooms and cook, stirring occasionally, over moderate
   heat until celery is limp. Add flour to vegetables and cook and stir
   until flour is dissolved. With a fork, mix water, dry milk, salt, and
   pepper to blend. Add to vegetables and cook and stir over moderate
   heat until smooth and thickened. Add tuna. Mix very lightly and serve
   hot using 3/4 cup per serving. Yield 4 cups - 6 servings Nutritive
   values per serving: 179 calories; 6 gm. carbohydrates; 20 gm.
   protein; 8 gm. fat; 381 mg. sodium. Food Exchanges per serving: 1/2
   milk, 2 lean meat Low-sodium diets: Omit salt. Use salt-free
   margarine.
   
   From: Fred Mueller                    Date: 08-21-93
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