Recipe for the World’s Greatest Tuna Salad

I’ve always loved tuna salad. It’s a quick lunch — a sandwich — that doesn’t seem like an ordinary lunch sandwich. Tuna salad is much more of a meal!

For years I’ve made tuna salad every which way, depending on what ingredients I have on hand and in many cases just trying to get it right.

A friend of mine gets tuna salad at a local organic grocery store, and she mentioned an ingredient — white beans — which I had never heard of or considered before in tuna salad.

That added to those other perfect components that I customarily use have led to create the best tuna salad in the world today!

This is what I did:

Begin with boiling three eggs.

Get out a medium-sized bowl. I recommend using something with a lid, like Tupperware, in which you can store your leftovers in the refrigerator. You’ll probably have leftovers, depending on how many people you’re serving.

Put one can of tuna in the bowl.

Chops red onions — about a third of a large one — into the bowl.

Chop two stalks of celery and add to the bowl.

Open a can of navy beans. I’m sure you could substitute other white beans, like great northern beans, butter beans, or white kidney beans. I personally just prefer the navy beans.

Rinse the beans in a colander and drain. In a separate small bowl, mash the beans with a fork until they are creamy and smooth. Set aside.

The …

Pizza Dip Recipe


1 (8 oz.) pkg cream cheese (softened)

1 large bag of pepperoni slices

1 can or jar of pizza sauce

1 large bag of shredded mozzarella cheese


1. Spread cream cheese into the bottom of a 8 x 8 square baking pan.

2. Top with about 1/3 cup of pizza sauce, spread evenly.

3. Sprinkle a generous amount of shredded cheese on top.

4. Place pepperoni slices in a single layer on the top.

5. Repeat step two through four.

6. Bake in 350 oven until the top layer of cheese is melted.

7. Serve warm with Tostidoes or your favorite potato chip.…

Recipe for a Baked Vegetable Mix in Olive Oil

Get the items you will be needing together:

-Large square glass pan 
-2 Squash 
-2 Zucchini 
-2 large potatoes 
-Olive oil 
-Your preferred seasonings

Step 1-Pre-heat your oven to 350 degrees.

Step 2-Peal your potatoes and cube them, Then you can wash your squash and zucchini. Cut these into cubes as well. Do not peal them.

Step 3-Cover the bottom of the glass pan with olive oil, place all of your vegetables in the pan. Season. Be sure the olive oil covers the bottom of the pan.

Step 4-Place in oven and cook until all vegetables are soft. Usually about 30 minutes to an hour. Stir the vegetables occasionally to be sure they are not sticking. If they are, add a little more olive oil.

Serve with your main dish of choice, and enjoy. I enjoy it with baked chicken, it seems to bring out the flavor.…

Carrot and Raisin Salad Recipe

Carrot and Raisin Salad Recipe

2 lbs. large carrots – grated (either with hand-grater or food-processor)

1/2 to 3/4 cup raisins

1/2 to 1 cup Best Foods Mayonnaise, according to taste (Substitute Miracle Whip, if preferred)

All ingredients can be adjusted (+ or -) to taste.

Grate carrots and place in suitable serving bowl.

Mix in raisins to taste (Substitute Spanish peanuts for a twist on this salad).

Mix in mayo until suitably moistened throughout.

Chill a few hours before serving.…