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Photo of Gloopie sandwich, bun with tuna mixture


       ½  lb. hard cheese, such as cheddar or American cheese, diced

       3   hard-boiled eggs, chopped

       1   can tuna

       2   T. green pepper, chopped

       2   T. onion, chopped

       2   T. pickle, chopped

       ½  cup mayonnaise


Drain tuna before mixing all the ingredients together. Pile onto buns, very thick. Wrap in foil and bake in a 375-degree oven for about 20 minutes or until cheese is melted.


Karen Knutson

Member, Slope Electric Cooperative



Photo of bowl of Minestrone Soup


       1   medium onion, chopped

       1   T. olive oil

       1   stalk celery, chopped

       2   carrots, thickly sliced

            Leftover cooked vegetables, such as green beans or corn, or both

       1   16-oz. can tomatoes, undrained, chopped

       6   oz. pasta, such as macaroni, penne or egg noodles

       4   cups chicken or turkey stock

       ½  tsp. leaf basil

       ½  tsp. oregano

       1   small zucchini, chopped

       1   cup leftover cooked chicken or turkey

            Parmesan cheese

Sauté onion in 1 T. olive oil in a large saucepan over medium heat until softened. Add celery and carrots. Cook 1 minute longer. Add leftover vegetables, tomatoes, pasta, stock, basil, oregano. Bring to a boil, and cook for 5-8 minutes. Add turkey and zucchini. Cook until zucchini and pasta are tender.  Sprinkle with parmesan cheese before serving.

 Karen’s notes: This is an easy, fairly quick soup to make. It makes use of leftovers, the ingredients are flexible, and it is good served with toast or sandwiches. Our favorite pasta is penne. In lieu of stock, I have used water and chicken bouillon cubes.

 Karen Knutson

Member, Slope Electric Cooperative