Hot Tuna Sandwiches

Prep/Total Time: 15 min. Yield: 6 Servings

Ingredients

•1 can (6 ounces) tuna, drained and flaked

•1 cup (4 ounces) shredded cheddar cheese

•3 hard-cooked eggs, chopped

•3 tablespoons each chopped green pepper, sweet pickle, ripe olives and onion

(Did not use green pepper or olives)

•1/2 cup Mayonnaise

•6 sandwich buns, split

Directions

•Combine tuna, cheese, eggs, green pepper, pickle, olives, onion and Miracle Whip; spread about 1/3 cup onto each bun. Wrap each sandwich in waxed paper; microwave on high for 30 seconds (per sandwich) or until the cheese melts.
These were really good.  We got to have them two days in a row!!!

Southwestern Hot Dogs

Serves 10 Prep/Total Time: 15 min.

1 cup (4 ounces) finely shredded cheddar cheese

1/2 cup crushed tortilla chips
2 green onions, thinly sliced
3 tablespoons salsa
2 tablespoons mayonnaise
1/2 teaspoon chili powder
10 hot dogs
10 hot dog buns, split

Directions

In a large bowl, combine the first six ingredients. Cut a 1/2-in.-deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each.

Broil for 2-3 minutes or until cheese is melted. Serve on buns.

This was very good!! However, It did not make enough for ten.  You will need to double the filling to make enough for ten.

Asparagus and Shrimp Stir-fry with Noodles

Serves 4

Ingredients

3/4 pound  (41 to 50 per lb.) frozen shelled, deveined shrimp 

3/4 pound  asparagus 
8   to 9 ounces fresh linguine 
1 tablespoon  olive oil 
2   cloves garlic, peeled and pressed 
1 cup  chopped tomatoes 
3/4 cup  chopped fresh cilantro 
 About 1/2 cup fat-skimmed chicken or vegetable broth 
Salt and pepper

Preparation

1. Place shrimp in a colander; rinse frequently with cold water until thawed, about 5 minutes. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.

2. Break off and discard tough stem ends from asparagus. Rinse asparagus and cut diagonally into 1 1/4-inch lengths.

3. Add linguine and shrimp to boiling water; cook, uncovered, until pasta is barely tender to bite and shrimp are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Wash colander and pour pasta and shrimp into it; rinse with hot water and drain.

4. Rinse pan and return to high heat. When dry, add oil, garlic, and asparagus. Stir often until garlic begins to brown, about 2 minutes. Add tomatoes, cilantro, and 1/2 cup broth; bring to a boil, then reduce heat to medium.

5. Pour shrimp mixture into pan. Mix until pasta is hot, 1 to 2 minutes. For a moister dish, add 2 to 4 more tablespoons broth. Pour into a wide bowl. Add salt and pepper to taste.

This was very good!!!  I was able to cut and paste the picture so that you all can see what it looks like!!!  We had a salad with this but it did not turn out right.

Olive Potato Frittata

Makes: 4 servings Start to Finish  20 Min's

Ingredients

2  tablespoons olive oil or cooking oil

2  medium potatoes (such as long white, round white, round red, or yellow), thinly sliced (2 cups)
1  medium onion, cut into thin wedges (I used green onion)
2  cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
8  eggs
2  tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/2 cup sliced pitted ripe olives (I did not use olives)
1/4 cup finely shredded provolone or Parmesan cheese

Directions

1. In a 10-inch broiler-proof or regular skillet heat oil; add potatoes, onion, garlic, 1/4 teaspoon of the salt, and the pepper. Cover and cook over medium heat for 5 minutes. Turn potato mixture with a spatula. Cover and cook for 5 to 6 minutes more or until potatoes are tender, turning mixture once more.

 2. In a medium mixing bowl beat together eggs, oregano, and the remaining salt. Pour egg mixture over hot potato mixture. Sprinkle with olives. Cook over medium heat. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edges until egg mixture is almost set (the surface will be moist).

3. Place the broiler-proof skillet under broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or until top is set. (Or, if using regular skillet, remove the skillet from the heat; cover and let stand for 3 to 4 minutes or until the top is set.) Sprinkle the top with finely shredded provolone or Parmesan cheese. Serve immediately. To serve, cut frittata into wedges.

I did not know how to make Frittata, so I made it scramble Fran style.  It still tasted fine and we enjoyed it.

I was finally able to go back to work this last Saturday.  I have to go to the lab and give them one more sample.  I hope that I am done with being sick.  I am finally able to eat right.  I am no longer freezing at night!!! 

Dan had a nice time on his trip to Montana.  I was glad that he was able to go.  He said that he enjoyed the train ride.  They had only one day of real hot weather up in the 90’s.  Other wise it wasn’t that hot.  I would not have like it. 

This week Dan had three days off.  One of those days I have to go to the lab.  We are thinking about going on a hike and going to the ocean.  It sounds like fun to me. 

Talked to Don about getting a new TV.  He gave me some good advice.  He also had a cure CD which I gave back to him.  (I already had the CD)  Plus I don’t want to start all that stuff again.  I hope it is not going to start up again.  His taste in music is nothing like ours. 

I guess I am not going to be able to put any pictures on my blog until I get a new phone.  It is to much of a hassle to use his camera.  He is going to have to break down sooner or later and get new phones.