Shoestring Tuna Salad
Cinnamon Biscuit Balls
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
Combine all ingredients and stir gently until sugar is dissolved.
Place fruit mixture in shallow pan in freezer for 30 minutes or until slushy.
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
Combine in a bowl shredded carrots, celery, onion, and tuna fish.
In a separate bowl mix together dressings and sugar.
Add dressing to salad mixture and toss until moistened.
Just before serving, add shoestring potatoes.
2 1/3 cups biscuit mix
5 tablespoons sugar
2/3 cup light cream or evaporated milk
1 teaspoon cinnamon
Heat oven to 450°.
Mix together 2 tablespoons sugar and cinnamon in medium-size bowl and set aside.
In a larger bowl combine biscuit mix, cream, remaining sugar, and mix with fork into a soft dough.
Drop dough by teaspoonfuls into cinnamon and sugar mixture. Shape each into a ball and place on lightly greased baking sheet.
Bake 5–8 minutes or until lightly browned. Serve warm.