Toasted Cheese And Tuna Sandwiches

Originally in the 1994 cookbook

Ingredients

1 can tuna, drained
- mayonnaise or salad dressing
- sliced bread
- cheese slices

Directions

1. Drain can of tuna.
2. Add enough mayonnaise or salad dressing to make moist.
3. On griddle or stove, toast sandwiches as you would for toasted cheese sandwiches except add a layer of tuna fish.

For a tasty variation, use french bread slices for the sandwiches.

Meatball And Green Pepper Heros

Originally in the 1994 cookbook

Ingredients

1 tbsp oil
1 tbsp margarine
1 clove garlic, peel, minced
2 long french-style rolls, cut in half lengthwise
1 pound beef
1/2 cup soft bread crumbs
2 tbsp catsup
1 tsp salt
1/2 tsp pepper
3 tbsp flour
3 tbsp oil, more if needed
1 large onion, peeled, sliced, and separated into sections
1 large green pepper, seeded and cut into rings
1 1/2 cups beef broth
2 tsp cornstarch, dissolved in 2 tbsp water
1 salt and pepper to taste

Directions

1. Heat oil and margarine in wok.
2. Add garlic. Stir-fry for 30 seconds.
3. Add split rolls cut-side down in a single layer.
4. Lightly brown over medium heat until oil and margarine are absorbed. Remove from heat and set aside.
5. Wipe wok clean with paper towels.
6. Combine beef, bread crumbs, catsup, salt, and pepper. Form into balls and roll in flour.
7. Brown 1/3 of the meatballs over medium heat. Repeat until all are browned. Set aside.
8. Add remaining 2 tbsp oil, onion, and green pepper.
9. Stir-fry until vegetables are soft. Return meatballs to wok, add broth. Bring to boil. Lower heat and cover. Simmer 15 minutes.
10. Stir dissolved cornstarch into simmering broth. Stir until gravy thickens.
11. Season with salt and pepper to taste.
12. Spoon over prepared rolls.