EAZY SNACKERS

TUNA SPREAD

1 can (7 oz.) tuna, drained and broken into pieces
1/2 cup finely chopped celery
3 tablespoons chopped pimiento-stuffed olives
1 teaspoon dry mustard
1/4 teaspoon leaf thyme
1 1/2 teaspoons (1/2 envelope) unflavored gelatin
1 cup dairy sour cream
Bread
Sliced pimiento-stuffed olives

In a small bowl combine tuna, celery, olives, mustard and thyme. Sprinkle gelatin over sour cream and gently fold into sour cream; fold into tuna mixture. Cover and chill at least 1 hour before serving.
Serve on toasted bread. Garnish with olive slices.


BEST MACARONI AND CHEESE

2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. dry white wine (or water)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika

Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned. Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step. Breadcrumb topping: Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.

Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.

Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts). If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.

Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.

CHEESY BROCCOLI - CAULIFLOWER
CASSEROLE
1 lg. bunch broccoli
1 head cauliflower
1 onion, chopped fine
1 1/2 c. cold water
3/4 c. uncooked rice
1 (16 oz.) jar Cheez Whiz
1 can water chestnuts, drained
1 can cream of celery soup

Wash and steam broccoli and cauliflower until slightly crunchy. When cool, chop into bite-sized pieces. Cook rice in the 1 1/2 cups cold water; add chopped onions to rice as it is cooking.
Place broccoli-cauliflower mixture and rice mixture together in a large casserole dish. Add water chestnuts, soup, and Cheez Whiz; mix well. Bake at 350 degrees for 35-40 minutes. Best when made a day ahead. Serves 10-12.