Wendy's Wonderings

I am back/and a recipe

Hello friends. :-) I know I have not been posting regularly, I am sorry. The short, vague explanation is that the "crisis that tested our families faith to the very core" mentioned in this post is FINALLY over. I would also like to report that God was indeed glorified, and we are all stronger in our faith for having gone through it. PRAISE HIM!!

Perhaps one day I may give you the whole story and share how God was glorified, but it is not just MY STORY to tell, so I will have to wait until most parties involved are OK with me sharing it.

NOW, the recipe.

I don't usually participate in "Saturday Stirrings" but since I needed something to blog about I thought I would share this wonderful recipe with you. :-)

We got this from the "Kraft: Food and Family Magazine" last month. If you are not familiar with this magazine please visit them here, and sign up to receive this free magazine. They really are full of great recipes y'all.

Anyway, on with the recipe. This is an awesome recipe. Little Mark LOVED them. He ate 4 that night at dinner. FOUR! Even after he declared "that looks nasty; I'm not eating it." Yeah, bud, try saying that with your mouth full of tuna cake. :-) Before posting the recipe let me just say that when we made it we doubled the recipe and only made half of the recipe for dinner that night, and then the rest at lunch the next day. It worked wonderfully. :-)

TUNA CAKES
prep time: 10 minutes Total: 26 minutes, including refrigerating.

2 cans (6 oz each) of light tuna in water, drained and flaked
1 pkg (6 oz) Stove Top stuffing mix for chicken. (we used the "off-brand" cornbread stuffing and it worked just fine.)
1 C Kraft shredded mild cheddar cheese
1/2 C shredded carrots
1/3 C Kraft Mayo Real Mayonnaise
2 Tbl. Sweet Pickle Relish
3/4 C water

Mix the tuna, stuffing mix, cheese, carrots, dressing, relish and water in a bowl. Cover the bowl and refrigerate for 10 minutes. Heat a large nonstick skillet sprayed with cooking spray on medium heat. Scoop tuna mixture, using about 1/3 C for each cake, into skillet in batches. Try using an ice cream scoop to make evenly portion batches. (We did and it worked great!)
Gently flatten cakes using a spatula. Cook 3 minutes on each side or until they are golden brown on both sides, turning cakes over carefully. Makes 6 servings, 2 tuna cakes each.

I am sorry that there aren't any photos this time, but believe me when I tell you that these are AMAZING, and healthy. :-) Enjoy!

Love,
Wendy Darling