Potluck Tuna Casserole

Jay Wales, Norway

1 Can cream of mushroom soup

1 Can chunk tuna

1 Small can peas, drained

2 ½ Cups macaroni, cooked

Grated Cheddar cheese

Mix soup, tuna and peas in a saucepan and heat just until bubbly. Put cooked macaroni in a buttered casserole dish and add the tuna mixture. Sprinkle with grated cheese. Bake at 350 degrees for 25 to 30 minutes.

Sweet and Sour Meatballs

Sharon Bouchard, South Paris

40 Small meatballs, homemade or frozen

1 Ten ounce jar grape jelly

1 Six ounce can pineapple juice

¼ Cup red wine vinegar

1 Tablespoon brown sugar

½ Cup ketchup

Mix all ingredients except meatballs in a pan and cook over medium heat. When mixture bubbles add meatballs and simmer for about 20 minutes or until the sauce has thickened a bit. Sauce will thicken a little more when removed from heat. These meatballs are good hot or cold.

Easy Fruit Cobbler

Denise Putnam, Contoocook, N.H.

1 Stick butter or margarine

1 Cup milk

1 Cup flour

1 Cup sugar

2 Teaspoons baking powder

1 Large can of fruit of your choice

Melt butter in 9-inch skillet. Mix milk, flour, sugar and baking powder to create batter. Pour over melted butter. Top batter with fruit, but do not stir. Bake at 350 degrees for 40 minutes. Good as is or serve with ice cream.

Kids in the Kitchen

Sunny Orange Sipper

Sharon Bouchard, South Paris

2 Cups orange juice

1 Cup ginger ale

¼ Pint vanilla ice cream

Orange slices

Maraschino cherries

Put orange juice, ginger ale and ice cream in a blender. Cover and blend for 15 seconds. Pour into tall glasses and put an orange slice on side of glass and a cherry onto of sipper.

Calling all cooks! We would love to share your favorite recipes. Please submit to [email protected] or call Sharon Bouchard at 743-9219.