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Recipe by Linda Gassenheimer • 3/4 pound fresh tuna steaks • 2 tablespoons reduced-fat mayonnaise • 2 tablespoons Worcestershire sauce • Several drops hot pepper sauce • 3 tablespoons Dijon mustard • 4 scallions, chopped • Salt and freshly ground black pepper • 2 eggs • 2 cups panko crumbs, divided use • Olive oil spray Place tuna on a cutting board and coarsely chop with a knife and place in a large bowl. Add the mayonnaise, Worcestershire sauce, hot pepper sauce, mustard and scallions and mix well.

• ½ c. butter, softened • ½ c.

Recipe by Linda Gassenheimer • 2 cups frozen corn, defrosted • 1 cup pickled onions • 1 medium tomato cut into 1-inch cubes (about 1 cup) • 2 tablespoons reduced-fat dressing • Several salad leaves from bag washed-ready-to-eat salad greens Add corn and pickled onions to a small bowl. Add the tomato cubes and salad dressing.

• 3 cups cooked and mashed sweet potatoes • ½ cup sugar • ½ cup butter • 2 eggs, beaten • 1 teaspoon vanilla • ½ cup milk • Topping: ½ cup butter, ½ cup flour, 1 cup brown sugar, 1 /2 cup nuts Heat oven to 350. Mix all of the ingredients except for topping into 2 quart baking dish.

• 2 tablespoons chicken soup base • 2 cups hot water • 4 large eggs, beaten • 1 /4 cup diced carrots • 1 /4 cup diced celery • 1 /4 cup chopped yellow onion • 2 cups hot water or used potato water for better flavor • 10 slices of bread, crumbled • 1 teaspoon seasoning salt Dissolve the soup base in the two cups of hot water. Add all the remaining ingredients and mix well.

• 3 cups Rice Krispies • 1 stick butter • 1½ cups fresh lima beans • 2 cups of fresh broccoli • 1 cup water chestnuts • 1 cup sour cream • 1 10.5-ounce can cream of mushroom soup • 1 package of dry onion soup Brown Rice Krispies over low heat in butter. Set aside.