Tuna Salad Stuffed Tomatoes
2 (5 ounce) packages albacore tuna (water-packed)
4 stalks celery, diced
1/2 cup sweet onion, chopped
1/3 cup sliced ripe olives
3 hard-boiled eggs, chopped
1 cup Hellmann's mayonnaise
1/2 teaspoon louisiana hot sauce
1 tablespoon prepared horseradish
1/2 teaspoon celery salt
1/2 teaspoon paprika
salt & freshly ground black pepper
red ripe tomato
1 In a large mixing bowl, break up tuna.
2 Add celery, onions and olives and mix.
3 In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend.
4 Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs.
5 Slice off top of ripe tomatoes,
scoop out pulp and reserve for other use.
6 Spoon in tuna salad mixture to fill.
7 Sprinkle with paprika, salt & pepper if desired.
8 Garnish with black olive and celery leaves.
9 Serve as is, or chill for later serving.
Serve with some club crackers
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed (Or canned crabmeat)
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.
Reserve 1 1/2 tablespoons juice mixture.
Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.
Drizzle about 1 teaspoon reserved juice mixture over each serving.
Top each serving with 1 cup corn and crab mixture.
French bread pizza
just buy a loaf of french bread.
Cut it in half and then again long ways.
Preheat your toaster oven to 400
(dig out or smush down the center of the bread
to make a slight canoe shape)
put pasta sauce (with a tad of sugar to make pizza sauce),
veggies, lunchmeat,
and cheese and
Cook for about 10 minutes
Use more pizza sauce for dipping
or to sprinkle on top
Muffaletta
baggette sliced thin or just regular bread,
toated and cut into fourths
(I use the bigger bread slices)
add a little mayo,
some cheeses ham lunchmeat, either prepackaged or from the deli,
then slice a tomato and cut each slice into fourths,
add that to the top and enjoy
