Curried Tuna? Imitation Crab? Which salad for lunch?

I love both of these so much it is hard to decide which to make!

Continue reading “Curried Tuna? Imitation Crab? Which salad for lunch?”


This is my Aunt Marilyn Lyman’s recipe. I remember her making this & she gave me the recipe aver 30 years ago….

The recipe is just a bunch of jarred pickles, olives, tuna….& a few other ingredients…chopped up, mixed together & wow is it good!My aunt used to chop all fo the ingredients by hand but I don’t do that… I use my food processor. The trick is not to over-chop them…still tastes ok…. i do like my antipasto to be less coarse than the bought ones so I’m ok anyway the ingredients come out of the food processor bowl. You can of course chop the ingredients by hand!

There is a recipe for Antipasto in Norene Gilletz cookbook, Pleasures of Your Processor that is very similar to this recipe. In that book, it says this keeps for 6 weeks….I have also been told it lasts only 3 days…so honestly I do not really know, but have kept it for a couple weeks. If you do not want to keep it for so long, make half the recipe!

Here is the full recipe.which makes 2 large jars….


2 cups sweet pickles, drained

1 can of sliced mushrooms, drained

1 1/2 cups pickled sweet onions

1 1/2 cups of pitted green olives…I use the pimento stuffed ones….

2 cans of tuna, drained & flaked

1 1/4 cups Heinz chili sauce

1 1/3 cups ketchup

dash of lemon juice

a few shakes of worsteshire sauce


  1. I used my food processor to chop all of the ingredients.  Put the drained pickles in the food processor bowl & pulse a few times until you get the size of the pieces you would like your ingredients to be. Remove the chopped pickles to a bowl
  2. Do the same to the rest of the ingredients…the mushrooms, sweet onions & green onions…
  3. Add the drained tuna
  4. Now add the chili sauce, ketchup, lemon juice & worsteshire sauce…
  5. Mix well
  6. I store this in large pickle sealing jars…

Serve with crackers….



Jane’s Tuna Casserole

Noodles, tuna, cheese, mushroom soup, peas, celery…a winning combination! Oh, and how could I not mention the added cheese and the melted cheese on top! While the noodles were cooking, I was getting the other ingredients ready. Combine it all and that’s it! The directions in this recipe called for it being made in the microwave but I used the stove top and the oven . Really just as quick so I think it is up to you! Pretty simple and comforting, this comes together very quickly. My friend Jane gave me this recipe and we are glad she did!


Jane’s Tuna Casserole

1 cup frozen peas

2 stalks celery, finely sliced

1 tbsp oil

1 10 oz of cream of mushroom soup

1/2 of the soup can of milk

1 can tuna , drained and flaked

4 cups cooked macaroni  ( 2 cups uncooked) ***I used a 1/2 bag of thick egg noodles

2 cups grated cheddar cheese, divided ***1 cup goes in the casserole, 1 cup goes on top



  1. Cook the macaroni/noodles
  2. Spray a casserole dish ***I used a square casserole and it fit perfectly
  3. In a medium-sized saucepan, saute the celery in the oil just until soft ***I did not let the celery brown
  4. To the celery ( in the saucepan) add the peas,  the mushroom soup & 1/2 the can of milk. Mix and warm through
  5. Add the tuna and mix well
  6. Next add the cooked pasta and the cheese, mixing so that it is throughly combined
  7. Put the noodle mixture into the greased casserole dish
  8. Sprinkle the remaining 1 cup of grated cheddar all over the top of the casserole
  9. Bake at 350F for 35`40 minutes until hot & bubbly and the cheese is melted nicely

Serve with a nice salad alongside!