Instant Snacks

Tuna Pizza three 9-inch unbaked pizza crusts 1/2 cup canola oil 1/3 cup chopped white onion 2 large cloves garlic, minced 3 cans (6 ounces each) tomato paste 2 teaspoons crushed fresh oregano 1/3 cup snipped fresh parsley 3 cans (4.5 ounces each) tuna, mashed with a fork 8 ounces mozzarella cheese, grated 4 ounces provolone cheese, grated 1. Position the rack in the center of the oven and preheat to 425 degrees F. Lightly grease 3 baking sheets. Lay a pizza crust on each baking sheet. 2. In a skillet, heat the oil over medium heat and saute the onion and garlic for 4 to 5 minutes until tender. Add the tomato paste and continue to cook, stirring frequently, for 10 minutes. Remove from the heat and stir in the herbs. 3. Using a serving spoon, spread the sauce evenly over the pizza crusts to the edge, sprinkle on the tuna, and top with the cheese. Bake for 18 to 20 minutes or until the crust starts to turn a light brown. Serve hot. Makes: 6 servings

Salmon-Stuffed Tomatoes 1 can (7.75 ounces) salmon, drained and flaked 2 large hard-cooked eggs, chopped 1/2 cup chopped celery 1/4 cup chopped cucumber 2 tablespoons finely chopped onion 2 tablespoons snipped fresh parsley 1/3 cup mayonnaise lemon juice salt and pepper 6 tomatoes garlic or onion powder 1. Position the rack 3 to 5 inches from the heat and preheat the broiler. Lightly grease a 13-by-9-by-2-inch baking pan. 2. In a small bowl, combine the salmon, eggs, celery, cucumber, onion, parsley and mayonnaise. Season with lemon juice and salt and pepper and mix well. 3. Using a sharp knife, starting at the stem end, cut the core from the tomatoes. Lightly sprinkle the insides with garlic or onion powder and fill each with the salmon mixture. Place the tomatoes in the pan and broil for 5 to 7 minutes, or until heated through. Serve at once. Makes: 6 servings

Chutney Pork Ribs 1 can (8 ounces) pineapple chunks, drained, juice reserved 1/2 cup cider vinegar 1/4 cup light corn syrup 1/4 cup dark molasses 1/4 cup soy sauce 1/4 cup finely chopped mango chutney 2 teaspoons curry powder 3 pounds pork spareribs, trimmed and cut into individual ribs 1. In a small bowl, combine the reserved pineapple juice, vinegar, corn syrup, molasses, soy sauce, chutney and curry powder and mix well. 2. Place the ribs in a shallow glass or ceramic baking dish and pour the marinade over them. Turn the ribs several times to coat. Cover and chill for 24 hours. Turn the ribs several times during marinating. 3. Prepare a charcoal or gas grill and position the grilling rack about 6 inches from the coals. 4. Grill the ribs for about 45 minutes, turning several times, or until the meat is tender and nicely browned. Brush several times with the marinade during grilling. Serve with the pineapple chunks on the side. Cooking Note: The marinade contains a l...

Salmon Cakes 3 large eggs 1 tablespoon all-purpose flour 2 teaspoons lemon juice 1/4 teaspoon salt dash of white pepper 1 can (12 ounces) whole-kernel corn, drained 1 can (7.75 ounces) salmon, drained and flaked Cheese Sauce or Pimiento Sauce 1. Preheat a skillet over a medium-low heat or preheat an electric griddle. 2. In a medium bowl, using an electric mixer on medium speed, beat together the eggs, flour, lemon juice, salt and pepper. Add the corn and salmon and stir until well mixed. 3. Drop the mixture by generous half cupfuls into the skillet. Flatten slightly with the back of a spoon and cook for about 3 minutes on each side, or until golden brown. Serve warm with the sauce on the side. Cooking Note: Substitute any vegetable chopped to the same size as the corn for the corn.

Cheesy Dogs 2 cups water 8 frankfurters 8 slices white or wheat bread 2 tablespoons butter, at room temperature 1 1/2 teaspoons prepared mustard 8 slices processed cheese 1/4 cup butter or margarine, melted 1. Position the broiler rack to the lowest position and preheat the broiler. Have a baking sheet available. 2. In a saucepan over medium heat, bring the water to a boil. Add the frankfurters, cover, reduce the heat to a medium-low and simmer for 4 to 7 minutes. 3. In the meantime, lightly butter the bread and top with a thin layer of mustard. Place the bread on the baking sheet and lay a slice of cheese on each slice. Remove the frankfurters from the water and drain, discarding the water. Place 1 frankfurter on each slice of bread, laying it from corner to corner. Fold up each corner of the bread until they meet over the top of the frankfurter. Secure in place with toothpicks. Brush the outside of the bread with melted butter and broil for 1 to 2 minutes, or until the ed...

Nutty Chicken Balls 1/2 cup finely chopped cashews or pecans 2 ounces Cheddar or Colby cheese, at room temperature 1/2 cup finely diced cooked chicken 1 small white onion, minced 2 tablespoons dry sherry or white port wine salt and pepper 1. In a shallow dish or pan, spread the chopped nuts in a single layer. 2. In a medium bowl, combine the remaining ingredients and mix well. Using a serving spoon or a small ice cream scoop, form the mixture into balls and roll each in the nuts to coat. Place on a tray, cover and refrigerate for at least 2 hours. Serve cold. Makes: 20 servings

Mediterranean-Style Stuffed Eggplant 1 large eggplant 2 tablespoons oil 1/2 cup chopped white onion 1 clove garlic, minced 2 tablespoons butter or margarine, at room temperature 2 tablespoons all-purpose flour 1 can (24 ounces) tomatoes, drained and diced, juice reserved 1/4 teaspoon dried oregano 1/4 teaspoon dried marjoram 1/4 teaspoon pepper 1/2 cup cottage cheese Swiss cheese strips for garnish 1. Position the rack in the center of the oven and preheat to 350 degrees F. 2. Cut the eggplant in half lengthwise and scoop out the pulp to leave a 1/2-inch-thick shell. Chop the pulp into 1/2-inch ccubes. 3. In a skillet, heat the oil over medium heat and saute the eggpalnt pulp, onion and garlic for about 5 minutes until tender. 4. In a small saucepan, combine the butter and flour and stir until blended. Cook over medium heat until heated through and smooth. 5. Combine the reserved tomato juice with enough water to fill the 24-ounce can and slowly add this to the flour mix...