Recipe Box 2

            Ed's Favorites

                   By: Ed Henderson

               Floyds' Market
                      Sedan, Kansas

Open Face Tuna Toast

8  Slices of Bread
8  Cheese slices
Grated Your choice of Parisian, cheddar, monetary jack, Swiss,ect.

Tuna Salad

12 oz.  Tuna - canned or packaged
3  Eggs - hard boiled, diced
1/3 cup Onion - chopped or diced
1/3 cup Dill Pickles - chopped or diced
6-8 Tbs Mayonnaise
1 Tbs  Prepared Mustard
1/2 tsp. Salt
1/2 tsp. Black Pepper
1/2 tsp. Powdered Garlic - optional
1/2 tsp. Celery Seed - optional

Mix  drained tuna, eggs, pickles, onions, salt, pepper and celery seed together in medium bowl,
then mix in mayonnaise and mustard untill well blended. Cover and chill for about 30 minutes
to let salad ingredients merge.

Pre-heat oven to 400ºF.

Place bread on flat cookie sheet, place on one slice of cheese, spoon on serving
of tuna salad.
Place in 400º F oven for 12 minutes, pull out rack sprinkle choice of cheese or
combination of cheeses on top of tuna salad, bake for additional 5 minutes or
untill cheese has melted and started to toast. Remove from oven and serve.

Great when served with veritable salad and a fresh cup of hot tea.
Can be spiced up with Tobasco or other hot sauce.