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#1 of 1 Old 04-23-2002, 12:44 AM - Thead Starter
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by Brenda Hyde

Next to ground beef, tuna has to be one of the best bargains for families. A couple of weeks ago I bought it for .39 a can. It's hard to beat that. But never fear, I have some zippy recipes this month. No plain sandwiches at Practical Kitchen!

I would spread these out over a couple of weeks, and use them for lunch and supper. Remember, if you prefer, you can substitute salmon or any cooked flaked fish in the pasta and pita bread recipes.

Shopping List

8-10 cans of tuna
mayonnaise
lemon pepper
1 red and 1 white onion
2 cucumbers
alfalfa sprouts
Pasta (your choice)
green onion
lettuce
pita bread
wheat bread
2 tomatoes
green pepper
carrots

Tuna and Veggie Pitas

Package of Pita bread
alfalfa sprouts
cucumber
tomato
red or yellow pepper
2 cans tuna
salt
pepper
red onion
dressing of your choice

Cut the pita breads in half. Drain tuna. Place tuna
in the pita with thinly sliced tomato, pepper, cucumber,
onion and alfalfa sprouts. Season lightly with salt and
pepper. Drizzle with your choice of dressing. A vinaigrette
type is best. The trick here is to slice the veggies VERY
thin. Serve with potato salad, cheese and crackers such
as wheat thins.

Zippy Tuna Sandwiches

Homemade or Bakery type bread
2 cans tuna
3 Tbls. mayonnaise
lemon pepper
finely diced white onion
lettuce
tomato slices

Homemade bread is the best, but very fresh wheat
bread is good too. Drain tuna, mix in the mayonnaise
the diced onion and give a couple good shakes of
lemon pepper, probably about an 1/8 or 1/4 tsp. Use an
amount of onion your family likes. I keep it light.
Fix sandwiches with thin slices of tomato and a
couple pieces of lettuce. Serve with carrot and celery
sticks and veggie dip. A light soup would be good too.

Tuna Pasta Salad

2 cups pasta (I like twists)
1/2 green pepper, diced
red onion, diced
1 or 2 shredded carrots
diced cucumber
diced celery (one stalk)
2 cans tuna
1 cup mayonnaise
1 Tbls. liquid from dill pickle jar
1/2 tsp. lemon pepper
optional: mandarin oranges or halved seedless grapes

Cook pasta according to directions, rinsing under cold water
as soon as done. Drain tuna and place in large bowl. In small bowl mix the mayonnaise, lemon pepper and pickle liquid. Mix well. In the large bowl placed diced red onion, diced green pepper, shredded carrot, diced cucumber and the pasta. Pour or scrape dressing into bowl and mix well, but gently with a wooden spoon.

Serve with crackers or rolls of some type, raw veggies, and a fruit salad. This is a great recipe for substituting whatever your family likes. You can change the dressing, and give it an Italian, or Mexican flavor. Use your imagination.



About the Author:
Brenda Hyde is the owner/editor of OldFashionedLiving.com .

http://www.practicalkitchen.com/index.shtml
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