Cheddar Tuna Casserole

1 c. uncooked rice
4 eggs
2 T. butter
2 T. chopped parsley
12 oz. shredded Cheddar cheese
1 can (7 oz.) tuna, drained
1 1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard (optional)

Cook rice. Cimbine rice, one slightly beaten egg, butt and parsley. Firmly press mixture in bottom of 8 1/2 X 11 1/2 dish. Sprinkle half the cheese over rice mixture. Top with half of tuna. Sprinkle over remaining cheese. Beat together milk, 3 eggs, salt and pepper; pour over cheese-tuna mixture. Sprinkle remaining tuna on top. Bake 375 for 25 minutes. Allow to stand 10 minutes before serving. Can be made in round pie plate. Press rice mixture against side and bottom, building up outside edge.

Herbed Halibut

4 halibut fillets, about 1/2 lbs. total
Salt and pepper
1/4 c. mayonnaise
2 T. chopped fresh parsley

Heat the broiler. Sprinkle the halibut fillets with salt and pepper and spread the mayonnaise over the top of each fillet. Put in a shallow broiler pan and broil until the fish is just opaque, 5 to 10 minutes. Sprinkle the fillets with the chopped parsley before serving.

Souper Tuna Crunch

1 can (about 3 oz.) Chinese noodles
1 can cream of mushroom soup
3/4 c. water
1 can (6 1/2 oz.) tuna
1 c. cashews or peanuts
1 c. chopped celery
1/2 c. finely chopped celery
1/2 c. cooked peas
Soy sauce

Reserve 1/2 c. Chinese noodles. In 1 1/2 quart casserole, combine remaining noodles, soup, water, tuna, cashews, celery, onion, and peas. Bake at 350 for 30 minutes or until hot; stir. Sprinkle reserved noodles around edge. Bake 5 minutes more. Serve with soy sauce. Makes about 4 1/2 cups.

Tuna/Salmon Pie

2 beaten eggs
1/2 c. milk
1/4 c. chopped onion
2 T. snipped parsley
1 T. butter melted
1 lb. can salmon or 2-7oz. cans tuna

Mix ingredients and pour in pie crust. Bake at 425 for 25 minutes.

Teriyaki Salmon

1 1/2 lbs. salmon fillets
Lemon pepper
Garlic powder
Salt
1/3 c. soy sauce
1/3 c. brown sugar
1/3 c. water
1/4 c. vegetable oil

Sprinkle fillets to taste with lemon pepper, garlic powder and salt. In a small bowl mix together soy sauce, brown sugar, water and oil. Place fish in a gallon size Ziploc bag; pour sauce mixture over fish. Marinate at least 2 hours. Discard marinade. Broil fish until cooked through.

Hint: turn fillets skin side up when broiling.

Salmon Au Gratin

2 lbs. salmon
1/2 c. chicken broth
2 tsp. parsley
1 tsp. tarragon
1/2 c. grated cheddar cheese
1 egg white, beaten until stiff

Preheat oven to 400. In a baking dish place salmon. Add chicken broth; sprinkle with parsley and tarragon and bake for 25 minutes, or until salmon flakes with a fork. Pour off excess liquid. Heat the broiler. In a bowl, add cheese to beaten egg white; spread over salmon and broil just until cheese begins to melt.