Ingredients:

• 1 (12 oz) can of tuna in water, drained
• 1 large egg
• 2 Tablespoons green onion, sliced
• 1/4 cup of mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 cup panko bread crumbs, divided
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon lemon juice
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper, optional

Directions:

Combine tuna, egg, green onion, mayonnaise, mustard, 1/4 cup panko bread crumbs, Italian seasoning, lemon juice, salt, pepper, garlic powder and cayenne pepper. Form 8 patties. Coat patties in remaining panko bread crumbs then refrigerate for 30 minutes. Bake at 375 for 20 minutes. Serve with chili sauce or garlic aioli for dipping if desired.

• 1/2 lb. hot dogs, halved lengthwise and sliced
• 1 cup sliced celery
• 1/2 cup sliced carrot
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/8 teaspoon pepper
• 2 1/2 to 3 cups milk
• 2 cups (8 oz.) shredded cheddar cheese

In a large saucepan, combine hot dogs, celery, carrot, green pepper, onion and butter.  Cook and stir over medium heat until vegetables are tender.  Stir in flour and pepper until blended.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add cheese; stir until melted.  YIELD:  5 servings.

• 6 cups uncooked egg noodles (about 12 oz.)
• 2 cans (10.75 oz. each) condensed cream of chicken soup, undiluted
• 1 cup (8 oz.) sour cream
• 3/4 cup 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups cubed cooked chicken breasts
• 1 cup crushed Ritz crackers (about 20 crackers)
• 1/4 cup butter, melted

Preheat oven to 350 degrees.  Cook noodles according to package directions for al dente; drain.

In a bowl, whisk soup, sour cream, milk, salt and pepper until blended.  Stir in chicken and egg noodles.  Transfer to a greased 13″ x 9″ baking dish.  In another bowl, mix the crushed crackers and butter; sprinkle over top.  Bake for 30-35 minutes or until bubbly.

• 4 1/2 cups chredded rotisserie chicken
• 1 can (28 oz.) greenenchilada sauce
• 1 1/4 cups (10 oz.) sour cream
• 9 corn tortillas (6″), cut into 1 1/2 ” pieces
• 4 cups shredded Monterey Jack cheese

Preheat oven to 375 degrees.  In a greased 13″ x 9″ baking dish, layer half of ach of the following: chicken, enchilada sauce, sour cream, tortillas and cheese.  Repeat layers.

Bake, covered, 40 minutes.  Uncover; bake until bubbly, about 10 minutes.  Let stand 15 minutes before serving.

Freeze option:  Cover and freeze unbaked casserole.  To use, partially thaw in refrigerator overnight.  Remove from the frefrigerator 30 minutes before baking.  Preheat oven to 375 degrees.  Bake casserole as directed, increasing times as necessary to heat through and for a thermometer inserted into center to reach 165 degrees.

• 1/4 cup butter, cubed
• 2 celery ribs, chopped
• 2 medium carrots, sliced
• 1 medium green pepper, finely chopped
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup 2% milk
• 1 carton (32 oz.) chicken broth
• 1 lb. potatoes (about 2 medium), peeled and cubed
• 1 can (8.75 oz.) whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1 tablespoon minced fresh parsley

In a 6 quart stockpot, heat butter over medium heat.  Add the celery, carrots, green pepper and onion; cook and stir for 3-4 minutes or until onion is tender.  Stir in flour and seasonings until blended.

Gradually stir in milk.  Add the chicken broth, potatoes and corn; bring to a boil.  Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.

Stir in cheese until melted; remove from heat.  Puree soup using an immersion blender.  Or, cool slightly and puree in batches in a blender; return to pot and heat through.  Stir in parsley.

• 2 cans frozen grapefruit sections, thawed and drained
• 1 (3 oz.) package cream cheese, softened
• 1/3 cup mayonnaise
• 1/4 cup Coca-Cola
• 1/4 cup cocktail sauce
• 1/2 cup chopped pecans
• 2 tablespoons onions, minced
• 1 1/2 lb. shrimp, cleaned and cooked
• lettuce cups

Blend the ream cheese and mayonnaise together until smooth.  Add the Coca-Cola, cocktail sauce, pecans and onion and mix thoroughly.  Stir in the shrimp.  Place lettuce cups on salad plates and arrange the grapefruit in the cups.  Spoon the shrimp mixture on top.

• 4 slices bacon, chopped
• 1 1/2 celery, sliced
• 1 cup rice
• 1 cup onion, chopped
• 1 cup green pepper, chopped
• 1 (16 oz.) can tomatoes
• 1 cup water
• 1/2 cup Coca-Cola
• 1/2 cup catsup
• 1/2 teaspoon garlic salt
• 1 teaspoon salt
• 2 cups chicken, cooked & chopped
• 2 cups shrimp, cooked & cleaned

In a 3 quart dutch oven, fry the bacon until crisp.  Stir in the celery, rice, onion and green pepper; cook 5 minutes, stirring frequently.  Add the tomatoes, water, Coca-Cola, catsup, garlic salt and salt; mix well.  Bring to a boil, then cover and simmer 20 minutes, stirring occasionally.  Add the chicken and shrimp; heat thoroughly.

• 1 (8 oz.) package pitted dates
• 1 1/4 cup Coca-Cola
• 1 cup firmly packed brown sugar or granulated sugar
• 2 tablespoons oil
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts

Cut up dates.  Heat Coca-Cola to boiling.  Remove from heat and stir in dates, mixing very well.  Stir in sugar and oil.  Let cool while preparing other ingredients.  Lightly spoon flour into cup to measure.  Stir together flour, baking powder and baking soda.  Add to dates, mixing thoroughly.  Stir in well-beaten egg, vanilla and nuts.  Pour into greased and floured 5″ x 9″ x 3″ loaf pan.  Bake in moderate oven (350 degrees) about one hour or until toothpick inserted in center comes out clean.  Cool in pan, set on rack, 20 minutes.  Remove loaf from pan, set it on rack, top side up.  When cold, wrap, store overnight before slicing.  Makes one loaf, about 2 1/2 pounds.

(Dottie Tyler, Atlantic)

• 1 package (8.5 oz.) corn bread/muffin mix
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tablespoon olive oil
• 1 package (1 lb.) hot dogs, halved lengthwise and cut into bite-sized pieces
• 1 can (15 oz.) chili with beans
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 cup shredded cheddar cheese, divided

Prepare corn bread batter according to the package directions.  Spread half the batter into a greased 8″ square baking dish; set aside.

In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender.  Stir in hot dogs; saute 3-4 minutes longer or until lightly browned.  Stir in the chili, brown sugar, garlic powder and chili powder; heat through.  Stir in 3/4 cup cheese.

Spoon over corn bread batter; top with remaining corn bread batter.  Sprinkle remaining cheese over the top.

Bake, uncovered, at 350 degrees for 28-32 minutes or until a toothpick inserted in the center comes out clean.  Let stand for 5 minutes before serving.

• 5 cups cubed peeled butternut squash
• 1/2 lb. fingerling potatoes (about 2 cups)
• 1 cup fresh Brussels sprouts, halved
• 1 cup fresh baby carrots
• 3 tablespoons butter
• 1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
• 1 garlic clove, minced
• 1.2 teaspoon salt

Preheat oven to 425 degrees.  Place the vegetables in a large bowl.  In a microwave, melt butter; stir in remaining ingredients.  Add to vegetables and toss to coat.

Transfer to a greased 15″ x 10″ x 1″ baking pan.  Roast 35-45 minutes or until tender, stirring occasionally.