TUNA WITH BROCCOLI ROLL UP CASSEROLE RECIPE

Ingredients

* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 cup milk
* 1 (9 ounce) can tuna, drained and flaked
* 1 (10 ounce) package frozen chopped broccoli, thawed
* 1 cup shredded Cheddar cheese, divided
* 1 (2.8 ounce) can French-fried onions
* 6 (7 inch) flour tortillas
* 1 medium tomato, chopped

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, stir together the cream of mushroom soup and milk. Set aside. In another bowl, stir together the tuna, broccoli, 1/2 cup of Cheddar cheese and half of the French fried onions. Stir in 3/4 cup of the soup.

3. Divide the tuna mixture evenly between the tortillas, and roll up. Place rolls seam side down in a lightly greased 9x13 inch baking dish. Pour the remaining soup over the rolls, and spread evenly using the back of a spoon. It will be a thin layer. Sprinkle the rest of the French fried onions over the soup, then the tomato, and finally the remaining Cheddar cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake for 30 minutes in the preheated oven. Remove the aluminum foil, and bake for 5 more minutes to allow the cheese to melt and brown slightly.

SOUR CREAM POTATO SCALLOPED

Ingredients

* 4 1/2 pounds red potatoes, cut into 1/4 inch slices
* 1 (16 ounce) container Reduced Fat Sour Cream
* 3/4 pound VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
* 8 ounces Smoked Ham, chopped
* 4 green onions, sliced
* 1/4 cup Grated Parmesan Cheese

Directions

1. Heat oven to 350 degrees F. Cook potatoes in boiling water in large covered saucepan 10 to 12 minutes or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Add remaining potato slices; stir gently.

2. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

3. Bake 30 minutes or until heated through.

LEARNING TO COOK

I was invited by a group of culinary students to help them in their final examination in cooking. They told me to guide them and teach them some pointers before the practical exam in cooking will start. As a chef and teacher of the culinary school, it is my duty to help these kids succeed in their field of expertise and that is cooking. I told the kids that I would help them for the final practical examination in cooking. The students wanted in the restaurant but I told them that my restaurant is fully booked and there are many customers dining. I suggested that we do the cooking practice in a place unique enough to entice their cooking imagination. I suggested the out of town style.

For this cooking practice, we need to bring our cooking materials like pan, spatula, spices and other things that are needed in the kitchen. Since this will be held outdoor, I suggested that we bring their rv camping items to the place. Since their will be no houses for accommodation, tents will be enough for this event with the students. I will also be bring my own tent for this matter and my recipe books for immediate references and guides to cooking. The students are very excited already and me also. I already told my assistant chef theta she will in charge of the cooking for 2 days while I am teaching the culinary students. I am just happy to teach cooking to these students. Its a chef fulfillment to be able to help culinary students in their exams and guide them to the right direction.