CREAMED TUNA AND PEAS

1/4 cup butter or margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup non-fat instant dry milk*
1 (12 oz) can tuna, drained*
1 cup canned peas, drained*
cooked rice (recipe follows), toast, or biscuits (for serving)

Reconstitute non-fat dry milk by mixing 2 cups water with 2/3 cup non-fat dry milk powder in a medium bowl.

Melt butter, or margarine, over medium-low heat, blend in flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly. Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble.

Add drained tuna and peas. Continue heating and stirring until hot.

Serve creamed tuna over cooked rice, toast, or biscuits.

Makes 4 (1 cup) servings

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COOKED RICE

1 1/3 cups uncooked rice
2 2/3 cups water

Combine 1 1/3 cup rice with 2 2/3 cups water in a medium saucepan. Bring to boil, stir once or twice with a fork, lower heat. Cover tightly and simmer 20-30 minutes without removing cover or stirring rice, until liquid is absorbed and rice is tender. •Fluff with fork and serve.

Makes 4 cups cooked rice

Source: Recipes for a Complete Meal Using Commodity Foods, The University of Georgia