This bread snack goes well with pizza and just about anything else. Spaghetti, for instance. Add more garlic, if you like. Prepare pizza crust according to package directions. Pat onto a 12 inch round pizza pan. In small bowl combine melted margarine, garlic, Italian seasoning and seasoned salt. Brush onto prepared crust. Sprinkle generously with cheese.

Pasta salads are easy to do. Tasty.too. Cook pasta in salted water, adding peas the last few minutes before pasta is al dente. Rinse under cold water to cool quickly. Drain well and set aside. Next, in large mixing bowl, whisk together mayonnaise, sour cream, milk with salt and pepper to taste.

Beet juice is the secret here for the pretty pink on these tangy deviled eggs. They are easy to make. Place peeled hard cooked eggs, 6 each, in 2 pint canning jars. Cook first four ingredients in saucepan over medium heat until sugar is melted. Three minutes should do it.

Small potatoes are the first ones from the garden in the summertime. You can also find them at the Farmer's Market if you don't have a garden.

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.