Broiled Stuffed Tomatoes

6 medium tomatoes, washed
salt and pepper
1 can (6 1/2 - 7 ounces) tuna, drained and flaked
1/2 cup diced celery
2 teaspoons sweet pickle relish
1/2 cup mayonnaise

Cut a slice from the end of each tomato; scoop out center and pulp of tomatoes. Season tomatoes with salt and pepper; turn upside-down to drain.

Combine tuna, celery, relish, mayonnaise; season to taste with salt and pepper. Fill tomato cups with tuna mixture. Arrange stuffed tomatoes in a baking dish. Place under broiler, about 4 to 5 inches from heat source, for 5 minutes. Top each tomato with a little more mayonnaise; broil for 4 to 5 minutes longer, until mayonnaise is browned.

Herbed Potato Slices

•3 medium potatoes, peeled and thinly sliced
•1 medium onion, thinly sliced
•1 teaspoon dried basil or oregano
•2 tablespoons melted butter

Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter.

Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.

Serves 4.

Impossible Brunch Pie

1 package frozen broccoli -- cooked and drained OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese - creamed
1/2 cup Bisquick. baking mix
1/4 cup butter - melted
2 eggs
1 tomato - thinly sliced
1/4 cup Parmesan cheese - grated

Heat oven to 350 degrees. Grease 9" pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes.

Cool 5 minutes. 6-8 servings.

Lemon Sugar Cookies

2 3/4 c flour
2 tsp baking powder
1/4 tsp salt
1 cup butter
2 c sugar
2 eggs
2 tsp lemon flavoring
3 Tbls lemon juice
1 c quick oats

Sift together flour, baking powder and salt. In large bowl, cream butter and sugar, add eggs, beating well. Beat in lemon flavoring and juice. Gradually add flour mixture and then stir in oats. Chill for about 2 hours.

Make balls with approximatly 1 T of dough at a time. Place on lightly greased cookie sheet, about 2 inches apart. Flatten with a glass (grease bottom of glass with butter and dip into sugar).

Bake at 375 degrees for about 8-10 min. Makes 4 dozen

Sugar Cookies (crisp)

1 c white sugar
1 c shortening (white, not butter flavored)
2 eggs - beaten
2 T milk
3 cups flour
2 tsp vanilla
2 tsp cream of tartar
1 tsp soda

cream sugar & shortening, add eggs and mix well. Add milk and vanilla. Sift together the flour, cream of tartar and soda and add to creamed mixture. Beat well.

You can chill this and roll them out and use cookie cutters, or you can make a round log, chill well and slice. Bake at 350 degrees for about 8 - 10 min each. Be sure you watch them close so you do not overbake them.