Corn and Tuna Tart

9 inch prebaked pastry shell
1 1/2 cup Bechamel sauce
1 cup whole kernel corn
3/4 cup tuna flakes
3/4 cup cooked peas
2 tablespoons fresh parsley

Preheat oven to 350 degrees.

Prebake pastry shell and prepare bechamel sauce.

Combine corn, tuna, peas and parsley with sauce and heat through.

Spoon filling into prebaked pastry shell and bake in preheated oven for 20 minutes or until heated through.

Baking time 20 minutes
Serves 4

Lemon Gelato

1 cup sugar
1 tablespoon grated lemon rind
1/8 teaspoon salt
2/3 cup fresh lemon juice
1 1/2 cups plain yogurt
fresh mint sprigs (optional)

Combine first 4 ingredients in a bowl; stir until sugar dissolves. Add yogurt; stir well. Pour mixture into freezer container of an ice cream freezer. Freeze according to manufacturer's instruction. Garnish with mint, if desired. Yield: about 3 cups.

Pineapple Cream Pie

1 graham cracker crust
1 vanilla instant pudding
1 (8 ounce) Cool Whip
1 (20 ounce) can crushed pineapple
1 (8 ounce) sour cream

In a large bowl, put crushed pineapple with juice and instant pudding; mix well. Add sour cream and mix well. Add Cool Whip (thawed) and mix well. Put into graham cracker crust. Refrigerate 1 hour or overnight.

Baked Stuffed Tomatoes

6 large tomatoes
1 cup bread crumbs
1/2 teaspoon salt
1 tablespoon minced onion
1 egg, well beaten
1 teaspoon minced parsley
2 tablespoons melted butter
pepper

Remove the stem ends of tomatoes and cut out the centers. Fill with filling made of the rest of the ingredients. Place in a baking dish and bake in a moderately hot oven (350 degrees) for 30 minutes.

Chicken Bisquit Casserole

1 cup cooked chicken, cut in chunks
2 cups water
1 package biscuits
1 can cream of chicken soup
1 can cream of celery soup
1 cup long grain rice

Mix all ingredients and put in Pam sprayed casserole dish. Lay biscuits on top. Bake at 350 degrees until biscuits are golden brown. Time may vary.

Rich Peanut Butter Cookies

1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
granulated sugar

Heat oven to 375 degrees. In large bowl, beat brown sugar, peanut butter and egg with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips.

Shape dough into 1 1/2 inch balls. Dip tops of balls into granulated sugar. On ungreased cookie sheets, place balls, sugared sides up, about 3 inches apart (do not flatten).

Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to cooling racks.

Peach or Cherry Custard Pie

1 or 2 eggs
1 tablespoons flour
pinch of salt
pinch of cinnamon
1 can condensed milk ( use extra milk to make batch as large as necessary)
1 teaspoon vanilla
1/2 cup sugar
pinch of nutmeg
sliced peaches or cherries

Beat eggs separately and then add rest of ingredients. Bake at 350 degrees until set.

Spanish Rice

6 slices bacon
1/4 cup green pepper
3 cup cooked rice
1/4 teaspoon pepper
1/4 cup onion
2 cup canned tomatoes
1 teaspoon salt

Fry bacon and remove. Add onion and green pepper. Cook slowly until onion is soft and yellow. Add rest of ingredients and bacon. Bake at 350 degrees for 30 minutes. One cup uncooked rice equals 3 cups cooked rice,.

Braised BBQ Beef Sandwich

1 3 pound chuck roast, rinsed and dried
2 medium onions, chopped
1 tablespoon olive oil
1 28 ounce can whole tomatoes (preferably plum tomatoes)
1 18 ounce bottle of your favorite barbecue sauce
salt and freshly ground black pepper
12 sandwich or hamburger buns

In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is vey tender, stirring occasionally, about 3 hours.

Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.

Increase the heat on the pot to medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.

Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and peppe to taste.

Serve on buns. Makes approximately 12 sandwiches.

Cottage Cheese Jello Salad

12 ounce cottage cheese
8 ounce Cool Whip
1 (20 ounce) can crushed pineapple with juice
1 (3 ounce) box strawberry Jello (use dry)

Mix all ingredients together. Stir until well blended. Chill well before serving.