August 27, 2001
Dining In: Back to school with good taste
Tuna Salad Wrap
1 can (6.5 oz.) water-packed white tuna, drained
1 small carrot, shredded
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
1/2 Tbsp. dried chives or chervil
2-4 Tbsp. mayonnaise
Salt and freshly ground black pepper, to taste
4 8-inch flour tortillas
4 Tbsp. cream cheese
4 well dried leaves of leafy green lettuce slightly smaller than tortilla
1/2 c. shredded cheddar cheese
4 sprigs fresh mint, cilantro, or flat-leaf parsley
In small bowl, combine tuna, celery, green pepper, chives and enough mayonnaise to make moist (but not wet) salad.
Add salt and freshly ground pepper to taste.
On each tortilla spread a thin layer of cream cheese (about 1 Tbsp.) across the center tho-thirds of tortilla's surface, leaving a 2-inch margin along edges.
Center 1 lettuce leaf on top of each tortilla. Press leaf into cream cheese. Spread 1/4 of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla.
Sprinkle 1/4 of cheese over each tortilla and top with sprig of fresh mint or other fresh herb.
Fold the bottom of the tortilla up to cover the top of the filling. Fold in the two sides a quarter inch. Roll tortilla up, holding side fold in. Roll wraps tightly and as firmly as possible to ensure packets stay closed.
Tightly seal each in plastic wrap and refrigerate until ready to serve.
Wraps made without wet ingredients can keep for 24 hours or more without getting soggy.
Makes 4 wraps.
Back to School Fruit Rolls
4 soft taco-size flour tortillas
2 bananas, thinly sliced
1/4 c. raisins
2 Tbsp. honey
1/4 tsp. cinnamon
1/2 c. peanut butter
1/4 c. chopped peanuts or other nuts (optional)
Combine fruit, honey and cinnamon in a bowl. Spread each tortila with 1 Tbsp. peanut btter, leaving a 1-inch border.
Spoon fruit filling down the center of each tortilla. Sprinkle with nuts if desired.
Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam side down. Halve each tortilla on a sharp diagonal.
Makes 4 servings.
Dinosaur Egg Cookies
1/2 lb. (2 sticks) margarine or butter, softened
1 c. powdered sugar
1 tsp. vanilla
1-1/2 c. all-purpose flour
1-1/4 c. oats (quick or old- fashioned, uncooked)
1/2 c. cornstarch
1/4 tsp. salt (optional)
Approximately 24 assorted bite-size candies (not hard candy)
Colored sugar or candy sprinkles
Heat oven to 325 degrees. Beat margarine and sugar until creamy. Add egg and vanilla; beat well. Add combined flour, oats, cornstarch and salt; mix well.
Shape rounded Tbsp. of dough into 1-1/2 inch balls. Press candy piece into center of each ball; shape dough around candy so it is completely hidden.
Lightly pinch one side of dough to form egg shape. Roll cookies in desired decorations until evenly coated. Place 2 inches apart on ungreased cookie sheets.
Bake 16 to 20 minutes or until cookies are set and lightly browned on bottom. Remove to wire rack; cool completely. Store tightly covered.
Makes 2 dozen cookies.
Happy Trails Mix
2-1/2 c. chopped mixed dried fruits, e.g., apples, apricots, peaches, cherries, cranberries, papayas, pineapples
1 c. raisins
1/2 c. chopped almonds
1/4 c. chopped pecans
1/4 c. sunflower or pumpkin seeds
3 c. whole grain breakfast cereal, preferably with no added sweeteners
In large bowl, mix ingredients until well combined. Portion out into 1/2 c. individual servings to store in resealable plastic bags.
Makes 7-1/2 cups. or 15 half cup servings.
Lonesome Cowboy Bars
1 c. sugar
1 c. corn syrup
1-1/2 c. crunchy peanut butter
6 c. cornflakes
12 oz. butterscotch chips
Over medium heat, bring sugar and syrup to a boil. Stir in peanut butter.
Remove from heat and pour over cornflakes. Mix well, then pack into a 9 x 13 inch cake pan that has been greased with margarine.
In a double boiler over a low heat, melt the butterscotch chips.
Spread evenly on top of the cereal mixture. Cool completely and cut into bars.
Makes 30 bars.