SEA FOODS 39

fish are brown on one side, turn and brown on other side. Drain and
keep hot. Drain frying pan and wipe clean with a paper towel. Heat an
additional 1 or 2 tablespoons of fat in it. Sprinkle tomato slices with
sugar and salt. Fry in hot fat for 1 minute each side. Sprinkle with
chopped parsley. Serve with fish immediately. Makes 6 servings.

QUICK TUNA DINNERS

HOT TUNA SALAD

Combine:

1 can cream of chicken soup ¥% cup salad dressing
1 can tuna, drained ¥ tsp. salt

1 cup diced celery ¥%, tsp. pepper

% cup finely chopped onion
Fold in 3 hard cooked eggs, sliced

Place in casserole and cover with:
1 cup crushed potato chips

Bake at 325° until heated through.

Can be heated on stovetop. Serve topped with crushed potato chips.
Edith McClelland — “‘Tsoona”’

TUNA CASSEROLE

Blend:
10 oz. tin mushroom soup
¥, cup light cream or milk

Place over slow heat and add:

1 tsp. parsley flakes ‘-Y% tsp. onion salt
1 tbs. sweet pepper flakes 12 sliced green stuffed olives
¥, tsp. marjoram 1 tin flaked tuna, drained

Simmer approximately 15 minutes.
Serve over rice or toast.

TUNA AND PINEAPPLE

1 tin cream of celery soup 1/8 tsp. pepper

1 tin tuna 4 oz. package cream cheese

1 tin pineapple-tidbits (drain the 1 small package macaroni shells,
the juice into gin and drink) noodles or rice

Blend cream cheese into celery soup, add pepper, pineapple and tuna.
Heat through and add cooked shells or noodles or serve on top of rice,
toast or what have you.

It is also good with chopped celery or green pepper added at the end so
they stay crisp. When at home, frozen peas may be added.

Serve with salad.
Rosemary Jukes — “Adio”