D-40
 TUNACASS.TXT
                           TUNA CASSEROLE

  1 Tbs olive oil                    1 small onion, chopped
  2 Tbs flour                        2 cups chicken broth
  1/4 cup frozen green peas (opt)    1/2 cup corn kernels
  1/4 cup shredded cheddar cheese    1/4 cup shredded monterrey jack
  16  oz can tuna, drained             cheese
  1/4 - 1/2 cup seasoned bread       1 cup (dry) pasta (shells, rotini,
    crumbs                             small macaroni, etc.), cooked
                                       and drained
 1. Preheat oven to 350 degrees.

 2. Sautee onion in the olive oil to soften onion, about 2 minutes.

 3. Add the flour, stir well.

 4. Add the chicken broth and cook until thickened.

 5. Add peas, corn, cheeses, tuna, and pasta, stir well.

 6. Put mix in a 2 quart casserole dish.

 7. Sprinkle bread crumbs over the top (1/4 - 1/2 cup depending on size
    of the casserole).

 8. Bake until browned on top.

 UYNKUGEL.TXT
                    USE YOUR NOODLE KUGEL

  2 cups cottage cheese              2 cups sour cream
  1/2 cup granulated sugar           3 eggs
  1 Tbs vanilla                      2 tsp cinnamon
 12 oz wide egg noodles, cooked     20 oz can crushed pineapple, drained
    and drained                        but not squeezed
  1 cup yellow raisins               2 Tbs butter, melted
  1 cup corn flake crumbs            2 Tbs brown sugar

 1. Preheat oven to 325 degrees.

 2. Spray a 9 X 13 baking dish with PAM.

 3. Blend the cottage cheese, sour cream, granulated sugar, eggs,
    vanilla, and cinnamon in a food processor until smooth.   Pour into
    a large bowl.

 4. Stir in the noodles, pineapple, and raisins.  Pour mix into the
    baking dish.

 5. Combine the corn flake crumbs, butter, and brown sugar thoroughly
    and sprinkle over the noodle mix.

 6. Bake for 1 hour (until no liquid appears when stuck with a
    toothpick).