3 tablespoons vegetable oil
1 teaspoon baking powder
1/2 cup chopped onion
1/4 cup chopped celery
1 teaspoon chopped green bell pepper
2 tablespoons poultry seasoning
2 tablespoons all-purpose flour
1 1/2 cups milk
2 eggs
1 3/4 cups vegetable oil
10 thinly sliced pecans
Heat oil in a large saucepan over medium heat. Saute onion and celery for about 5 minutes or until onions are tender. Add bell pepper and poultry seasoning; cook for about 4 minutes or until blended. Stir flour into saucepan. Cook, stirring occasionally, for 5 minutes or until thickened. Stir in milk. Pour over tuna fillets, then fry up around ten or fifteen minutes longer.
Stir chicken into marinade in a brown saucepan; heat through. Arrange chicken breasts in an individual serving dish. Garnish with pecans. Pour oil mixture over, then insert bamboo skewer into bottom of sheet. Lay shrimp on top dish and support sides with bamboo skewers. Drizzle with sauce (if needed).
Very tasty indeed :) I used red pepper (red bell pepper) instead of the seed, I didn't have a puree so I used left over mashed potatoes from dinner that I cooked the night before. Added garlic, 1T Martini, 12 whole cloves and used a choc soup in place of broth. I served this with turkey dinner, which was just as good.
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