Summer Supper
Shoestring Tuna Salad Cinnamon Biscuit Balls Frosty Fruit Milk
Frosty Fruit
1 (1-pound) can grapefruit sections, drained
1 (8-ounce) can crushed pineapple, undrained
1/2 pound (about 2 cups) seedless green grapes
1 large banana, diced
1 cup orange juice
1/3 cup lemon juice
1/2 cup sugar
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1.
Combine all ingredients and stir gently until sugar is dissolved.
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2.
Place fruit mixture in shallow pan in freezer for 30 minutes or until slushy.
Shoestring Tuna Salad
6 medium-size carrots, shredded
1/2 cup diced celery
2 tablespoons instant chopped onion
1 (6 1/2-ounce) can tuna fish, drained
1 cup mayonnaise
3 tablespoons french dressing
2 tablespoons sugar
2 cups shoestring potatoes
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1.
Combine in a bowl shredded carrots, celery, onion, and tuna fish.
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2.
In a separate bowl mix together dressings and sugar.
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3.
Add dressing to salad mixture and toss until moistened.
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4.
Just before serving, add shoestring potatoes.
Cinnamon Biscuit Balls
2 1/3 cups biscuit mix
5 tablespoons sugar
2/3 cup light cream or evaporated milk
1 teaspoon cinnamon
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1.
Heat oven to 450°.
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2.
Mix together 2 tablespoons sugar and cinnamon in medium-size bowl and set aside.
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3.
In a larger bowl combine biscuit mix, cream, remaining sugar, and mix with fork into a soft dough.
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4.
Drop dough by teaspoonfuls into cinnamon and sugar mixture. Shape each into a ball and place on lightly greased baking sheet.
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5.
Bake 5–8 minutes or until lightly browned. Serve warm.
[illustration] Illustrated by Shauna Mooney
