Tuna Crescent Squares
1 can refrigerated crescent dinner rolls
1 cup shredded Swiss Cheese
1 box (9 oz.) frozen cut broccoli cooked, well drained
4 eggs
1 can condensed cream of broccoli soup
2 tablespoons mayonnaise or salad dressing
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1 can (6 ounces) water-packed tuna, drained
1 jar (2 oz.) diced pimiento, drained
Heat oven to 350º. Unroll dough and separate into 2 long rectangles; place lengthwise in ungreased 9×13 inch pan. Press in bottom and 1/2 inch up sides to form crust; press edges and perforations to seal. Sprinkle cheese over crust; arrange broccoli over cheese. In medium bowl, beat eggs slightly with wire whisk. Beat in soup, mayonnaise, onion powder and dill weed. Stir in tuna and pimiento. Pour evenly over broccoli. Bake 28-32 minutes or until filling is set. Cut into squares; serve warm. Makes 8 servings.
Cabbage Salad
1 head cabbage
1/2 cup tablespoons slivered almond
1 (8 oz.) package sunflower seeds
1/2 cup green onion, chopped
1/4 cup sugar
1 cup salad oil
1 tablespoon Accent
2 teaspoons salt
1/3 cup rice vinegar
2 packages Ramen noodles crushed
Mix cabbage, almonds, sunflower seeds and green onion together in a large bowl. Mix together sugar, salad oil, Accent, salt and vinegar and toss together with vegetables. Add Ramen noodles.
Cherry Coconut Bars
1/2 cup all-purpose flour
1/4 cup butter, softened
4 1/2 teaspoons confectioners’ sugar
Filling:
1 egg, lightly beaten
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons chopped almonds
1/4 cup flaked coconut
1/4 cup maraschino cherries, quartered
In a small bowl, combine the flour, butter and confectioners’ sugar until smooth. Press into 9 x 5 inch loaf pan coated with nonstick cooking spray. Bake at 350º for 20-25 minutes or until set.
For filling, in a small bowl, combine the egg, sugar, flour, vanilla, baking powder and salt. Stir in the almonds, coconut and cherries. Spread over crust. Bake for 20-25 minutes or until golden brown. Cool for 15 minutes on a wire rack. Cut into squares while still warm. Yield: 8 bars.
HAPPY COOKING!
