Here is an easy cookie recipe. You need cookies today? No need to heat up the oven and won't take long to do either.

Here we go! Tuna again. This is a fancy way with that tasty fish. Make this when you have time to fuss with it. There won't be any leftovers. Line a 9 inch pie pan with pastry. Saute onions and celery in butter until tender, but do not brown. Blend in flour, salt, curry powder and pepper

It is that time of year again when tomatoes are in season. This is not a sweet relish like chili sauce. It is more like a salsa. Freeze a batch for next winter. In a small saucepan over medium low heat, bring vinegar and sugar to a boil. Remove from heat and cool completely. Meanwhile, in large bowl combine remaining ingredients. Add vinegar mixture and mix well. Spoon into pint or half pint canning jars, leaving 1/2 inch headroom. Refrigerate up to 2 weeks or freeze up to 12 months. Makes 6 pints.

Most of us have a favorite Tuna Salad. Here is another one to add to your recipe box. It contains a few ingredients that you don't usually find in a tuna salad - bean sprouts and spinach. It is great that we can now buy fresh spinach in the produce aisle at the supermarket. You will find the canned bean sprouts in the canned vegetable aisle. Let's get started

Canned tuna is the star here. Keep a 5 ounce package of instant potato flakes on hand and you are ready to go. You could make your own mashed potatoes , but this is way easier. No peeling. A great way to turn a small can of tuna into a supper delight. Prepare mashed potatoes, decreasing liquid to 1 cup. Cool slightly. Stir in beaten egg, onion and tuna. Shape into 6 patties. In skillet, over medium heat, cook patties in oil until browned, turning once. Top each pattie with 1/2 slice of cheese or tartar sauce. Serve.

This is a different Tuna Casserole. The stove top stuffing makes it special. Very good. In mixing bowl, whisk eggs, salad dressing and water until blended. Add stuffing mix, flaked tuna, red pepper, celery, green onions and 4 tablespoons cheese. Mix lightly. Let stand 3 or 4 minutes to soften stuffing mix. Press mixture firmly onto bottom of buttered 8 inch square baking pan. Bake in preheated 375 F. oven for 25 minutes or until golden brown. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes before cutting to serve.

This is another easy pork steak recipe. I am a great fan of casseroles. Stir it up and pop it in the oven for an hour or so. I can be busy doing something else while it bakes. Brown pork steak on both sides in hot shortening in large skillet. Drain steaks, reserving drippings in skillet. Sprinkle steaks on both sides with salt and pepper. Set aside. Add raw rice to hot pan drippings.

Corn salads are so pretty. They are easy to make, as well. I often use a drained can of diced tomatoes when I don't have fresh ones on hand. This is a cold weather salad, but you can make it any time you like. Combine all veggies in large bowl. Add Italian salad dressing. Toss gently. Chill 2 or 3 hours before serving.

Grape Salad recipes are few and far between. Try this one, You'll like it. Melt butter in large saucepan over medium heat. Add flour and stir until bubbly, but not browned. Add milk and heat until mixture thickens, stirring constantly. Reduce heat to low. Add marshmallows and continue heating, and stirring until marshmallows are melted. Remove from heat. Cool 5 minutes. Stir in grapes, pineapple and pecans. Chill several hours before serving. Grapes may be cut in half if you prefer.

Here is an easy lunch or supper entree. Use canned chicken breasts, with a bouillon cube and water instead of chicken broth. You should have all the other ingredients in your pantry. i do. Use a can of cream of mushroom soup heated with 1/2 cup milk or light cream for the sauce. Beat eggs until thickened. Add 1 cup milk, chicken broth, onion, seasonings, chicken and bread crumbs. Mix well. Pour mixture into greased 9 inch loaf pan. Set in pan of hot water. Bake at 350 F. for 45 to 60 minutes or until set. Invert loaf onto hot platter. Serve with mushroom sauce made with 1/2 cup milk and can of mushroom soup heated almost to a boil. Makes 6 servings.