TUNA SALAD CASSEROLE
2 cans tuna, drained and flaked
1 can cream of celery soup
4 hard-cooked eggs, chopped
1 cup diced celery
1/2 cup mayonnaise
1/4 tsp. pepper
1 1/2 cups crushed potato chips
Combine all ingredients except 1/4 cup of the crushed potato chips; stir well. Pour into greased Crock Pot. Top with remaining potato chips. Cover and cook on Low setting for 5-8 hours.
TUNA SALAD 2
1 (6 1/2 oz.) can water packed tuna
2 hard cooked eggs, chopped
1/4 c. chopped celery
2 tbsp. reduced calorie mayonnaise
Lettuce leaves; optional
Combine all ingredients except lettuce leaves. Refrigerate until served. Serve on lettuce leaf, if desired.
4 servings.
Amount 1/2 cup.
Exchange: 2 low-fat meat.
TUNA SALAD
2 oz. tuna, drained
2 tbsp. low-cal Thousand Island dressing
1 stalk celery, chopped
1 hard boiled egg
3 oz. cottage cheese
Mix all ingredients and serve on lettuce leaf or bread.
DILLY TUNA SALAD
1 (20 oz.) can pineapple chunks
1 (6 oz.) can tuna, drained
1 c. cucumbers, sliced
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed
Drain pineapple, reserving 2 tablespoons of juice. Mix all ingredients except dill seed. Line salad bowl with crisp salad greens. Add above mixed ingredients. Sprinkle with dill seed.
APPLE/PEAR TUNA SALAD
1 med. apple or pear
1 (3 oz.) water packed tuna
2 tbsp. diced green pepper
1 tbsp. lo-cal French or Italian dressing
2 tsp. lemon juice
Pinch of artificial sweetener
Lettuce cup
Dice pear. Toss with tuna and green pepper. Combine dressing, lemon juice, and sugar substitute. Pour over salad and toss. Spoon into lettuce cup.
Beer Puffs
Cook’s tip: Good use of leftovers!
1 cup beer
1/4 pound butter
1 cup sifted flour
1/3 teaspoon salt
4 large eggs
Filling of your choice
Preheat oven to 450 degrees F.
Butter or oil a baking sheet or line with parchment paper.
• In a heavy saucepan, heat beer and butter until it barely comes to a boil and the butter is melted.
• Add flour and salt, lower heat, and stir constantly until the mixture pulls away from the side of the pan and forms a ball.
• Remove from the heat and let rest for 1 minute.
• Add eggs, one at a time, beating each one in until the dough is shiny.
• Drop or pipe dough in 1-inch rounds onto prepared baking pan.
• Bake 10 minutes at 450 degrees F.
• Reduce heat to 350 degrees F.
• Bake an additional 10 minutes until brown and dry.
• Let cool away from moisture.
• Split beer puffs and fill with your choice of fillings such as pâté, chicken salad, tuna salad, seafood salad, vegetable cheese mix, or whatever you like.
Note: Feel free to add herbs or spices to the flour for added flavor.
Yield: 60 to 80 small puffs
Tuna Logs
6 1/2 ounces tuna can — packed in water
3 eggs, hard-cooked — chopped
3 tablespoons mayonnaise — more if needed
1/2 teaspoon mustard
1 celery stalk — chopped (may
— use 2)
1/2 onion, chopped — if desired
lettuce leaves cut into 3″
— wide strips
decorative toothpicks
Mix all ingredients together as in tuna salad. Place one or two tablespoons of mixture on a cut lettuce leaf and roll into a log. Pierce with a decorative toothpick. Chicken, ham, shrimp, etc., can be used in place of tuna. Makes 2 dozen or more.