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Cheesy Tuna and Rice Muffinettes

2 cups cooked rice
1 cup shredded Cheddar cheese
1 can (6 1/2 oz.) Tuna, drained and flaked
3/4 cup black olives, cut in thirds
1 Tbsp. instant chopped onions
1 Tbsp. parsley flakes
1 tsp. Season All seasoned salt
2 eggs, beaten
2 Tbsp. milk


Mix all ingredients together. Spray muffin pan with Pam. Spoon into muffin pans (makes about 9). Bake at 375 F for 15 minutes or until lightly browned.


Tangy Butter Sauce:


1/4 cup melted butter
1 Tbsp. lemon juice
1/2 tsp. seasoned salt
1/2 tsp. parsley flakes


Combine all ingredients. Pour over warm muffinettes on dinner plates.


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