Recipes by Arlene

• ½ cup ripe olives
• 2 hard-cooked eggs
• 2 (6½- or 7-oz.) cans tuna
• 1 cup chopped celery
• 2 tbsp. chopped, green sweet pepper
• ½ cup mayonnaise
• 2 tsp. vinegar
• ¼ tsp. salt
• Black pepper to taste
• 1 tsp. grated onion
• Salad greens

Cut olives into large pieces. Dice eggs. Flake tuna coarsely over olives and eggs. Add celery and green pepper. Blend mayonnaise with vinegar, salt, pepper and onion. Pour over salad mixture and blend lightly. Serve on crisp salad greens. Makes 3 to 4 servings.

• 1 can tuna, drained
• 1 cup Swiss cheese, shredded
• ¼ cup Parmesan cheese
• ¼ cup onion, chopped
• 3 eggs
• 2 tbsp. pimento, chopped
• ½ tsp. salt
• ¼ tsp. pepper
• ¾ cup milk
• 1 deep-dish pie shell

Bake shell for 10 minutes before adding filling. Set aside and let cool.

Sprinkle tuna and onion in bottom of pie shell. Beat eggs, milk, salt and pepper and pour mixture over tuna. Combine cheese and pimento and sprinkle over all. (You may also add mushrooms if desired.) Bake at 350° for 45 minutes or until done when center is like custard. Let stand a few minutes before cutting.

• 1 can tuna
• 1 small can mushrooms
• 1 small can peas
• a can mushroom soup
• 1 can milk (use empty soup can)
• 1 cup diced celery
• ½ cup diced onion
• ½ cup cashews
• 1 can Chow Mein noodles
• Crushed potato chips

Combine all ingredients together except the noodles, cashews and the potato chips. Put into a buttered casserole dish. Stir in half of the Chow Mein noodles. Bake at 325° for about 50 minutes. Stir in remaining noodles and cashews and bake for another 10-15 minutes. Top with crushed potato chips. Makes 6 servings.

From the 2009 Holiday Recipe Book!

• 6½ oz. can tuna
• 2 oz. can anchovy fillets
• 2 hard cooked eggs
• Sandwich bread
• ¼ cup butter
• 2 Tbsp. mayonnaise
• Stuffed olives, sliced

Drain tuna. Put tuna in blender and add anchovies and one hard cooked egg. Blend. In a bowl, cream the butter and stir in the mayonnaise. Add to tuna mixture and stir lightly. Spread on bread cut into fancy shapes. Decorate with remaining sieved egg yolk and sliced olives.

From the March 1950 “Better Homes and Gardens” magazine. Hence the wordplay on Dagwood Bumstead from the “Blondie” comic strip popular at that time!

• ¼ lb. American cheese (1 cup cubed)
• 3 hard-cooked eggs, chopped
• 1 7-oz. can tuna, flaked
• 2 tbsp. chopped green pepper
• 2 tbsp. chopped onion
• 2 tbsp. chopped stuffed olives
• 2 tbsp. chopped sweet pickle
• ½ cup mayonnaise or salad dressing
• 6 large hot dog buns

Combine all ingredients except buns. Mix lightly. Split buns and fill. Wrap buns in aluminum foil. Place in slow oven (250°) about 30 minutes, until filling is heated and cheese melts. Serve hot. Fills 6 large buns generously.

• 1 7-oz. can tuna
• 1 cup grated cheese
• 3 hard-cooked eggs, chopped
• ½  cup salad dressing
• 2 tbsp. chopped olives
• 2 tbsp. chopped pickles
• 2 tbsp. chopped green pepper (optional)
• 2 tbsp. chopped stuff olives (optional)
• 2 tbsp. chopped onion (optional)
• Hamburger buns

Mix all ingredients and put in buns. Place on baking sheet and cover with aluminum foil. Heat in 350° oven for 20 minutes or 250° oven for 30 minutes.