GRILLED TUNA MELT

1 (3oz.)Can White Tuna in Water, drained
1 Tablespoon Mayo or Miracle Whip
1 Teaspoon Chopped Green Onions
2 Slices Whole Grain Bread
1 Cheese Slice
2 Tablespoons Butter or Blue Bonnet marg.

Mix the tuna and onion and mayo together. Put on the bread. Then add the cheese slice. Add butter to pan.Cook in nonstick skillet 3 minutes on each side or until golden brown on each side.

REUBEN SPREAD

4oz. (1/2 of 8oz. package) Philadelphia Cream Cheese, softened
1/2 Cup Thousand Island Dressing
1/4 Lb. Sliced, Deli Corned Beef, around 1 cup
3/4 Cup Drained Sauerkraut
1Pack(8oz.) Big Slice Swiss Cheese Slices, chopped
Triscuit Rye Crackers

Preheat oven to 350. Mix cream cheese and dressing in medium bowl. Stir in all remaining ings. except the crackers. Spread on the bottom of a sprayed 8-in pie plate or shallow dish. Bake for 20 minutes or until heated through. Serve warm with the crackers.

BOW TIE CHICKEN AND PEA CASSEROLE

1 Pack Bow Tie Pasta
1 Jar(14oz.) Alfredo Pasta Sauce
1/2 Cup Hidden Valley Original Ranch Dressing, divided
4 oz. Cooked Chicken Breast, chopped or can use breast tenders
1 Cup Frozen Peas
1 Cup frozen Corn
1/2 CupUnseasoned Bread Crumbs

Cook pasta according to package directions and drain. In a large bowl, add the sauce and mix well. Fold in half the dressing  and mix until well coated. In a sprayed baking dish layer half the pasta, half the chicken and half the peas and corn and then repeat. Drizzle the remaing dressing over the casserole and top with the bread crumbs. Bake for 30 minutes or until the top is golden and bubbly. Seve at once.

FELICIA'S FRENCH GREEN BEANS

1 or 2 Cans French Green Beans, drained if using chicken broth
1 Teaspoon Cooking Oil
Dash of Hot Pepper, do not add to much
Lawery's Seasoning Salt do not add to much of this as they sure will be salty
Chicken Broth

Drain beans, add 1/2 cup chicken broth to beans. Add cooking oil. Then add the seasoning salt, making sure you do not over salt as the chicken broth has a lot of salt in it. Add the red pepper, or this can be left out. Cook for around 10 minutes. If there is to much broth ,then just drain it off. If you do not have any broth then just use the water the beans were in. Drain most of the water off when serving. These are so good to fix with turkey breast. You can about eat the whole can yourself. These are not very fattening. You can leave the oil out if you want or use some olive oil.

PAY ATTENTION TO WHO IS AROUND YOU

I was in one of our stores this past week and was just looking around at some garden stuff to put out side in my flower garden when I noticed a boy walking in back of me.
 I really did not think much about it. But I went up the other asile and I heard someone talking loud.
Put your hands up. Put your hands up. I thought what in the world is happening.
 Then I heard them say put your hands behind your back. So I knew I had just came up that asile and the man was in that asile.
I walked to the front of it and there was a policeman with the man who was in back of me, leading him out down the asile with handcuffs on. Then I looked and there were three more policemen up front.
So it really pays to notice who is around you and you really need to have someone with you when out shoping.
That was the first time in a good while that I had free time to just go and take my time and look at different things. Then this happens.
 It sure did scare me. From now on I will sure be watching when someone walks behind me. Even tho there may be people in the store you never know this day and time what can happen.

CHOCOLATE COVERED ORANGE BALL CANDY

1 Lb. Powdered Sugar
1(12)oz. Box Vanilla Wafers
1 Cup Chopped Walnuts
1/4 Lb. Butter, melted
1(6oz.) Can Frozen Orange Juice Concentrate, thawed
8oz. Milk Chocolate Chips or Bars

Place vanilla wafers in a large sheet pan and with a rolling pin, crush then until there are no more large pieces.
In a large bowl, combine the confectioners’ sugar, crushed vanilla wafers, walnuts, butter and orange juice. Mix well and shape into 1 inch round balls; allow to set at room temperature for one hour.Place chocolate bars or chips in top of a double boiler. Stir frequently over medium heat until melted.
Dip balls into melted chocolate and allow to set on a cooling rack or parchment paper. When hardened, place in decorative paper cups

OLD TIMEY BOLOGNA AND CABBAGE DISH

1 Lb. Bologna, cut into 1/4 inch slices
1 Small Head Of Cabbage, shredded, around 8 cups
4 Potatoes, peeled. cut into 1/2 inch slices 
4 Carrots, thinly sliced
2/3 Cup Chicken Broth
Salt, Pepper
Mustard

Brown both sides of bologna in a deep skillet (like a wok) over medium heat. Add cabbage, potatoes, carrots, broth, salt and pepper. Stir with fork. Cover and cook over low heat 40 to 50 minutes until vegetables are tender. Serve with mustard. You can make smaller amounts of this. Don't have to use a whole lb. of bologna. Just fix what ever you like. Serve with plain yellow mustard.