Below is a recipe for tuna salad from Christian Light Publications with pictures. The pictures are my own and I took them from home. I have made this recipe before with salmon and still thought it tasted great. I am not that picky though. Of course, the fresher the ingredients the better it tastes. Make sure to use the hard-boiled eggs within around three days. I once made the hard-boiled eggs in advance and had them sit for like a week, putting off making the recipe and they went bad and I had to toss them in the garbage. I found an egg slicer at the dollar store and it cuts hard-boiled eggs very nicely and I enjoy using it. Definitely worth the buy if you can find it and enjoy recipes like this tuna salad occasionally.  Still, it is not necessary.

Ingredients

• 1 pkg (8 oz) cream cheese
• 3 hard-boiled eggs, chopped fine
• 1 can (7 oz) tuna, drained and flaked
• 1 t lemon juice
• 1/8 c minced onion
• 1 T parsley
• 1/4 t salt

Directions

Soften cream cheese at room temperature for 1 hour. Cream the cream cheese and mix with other ingredients. Chill for one hour. Spread on sandwich buns or bread. Makes 4 – 6 sandwiches depending on size of buns.

Source

Christian Light Education. HOME EC LU 4, Meal Planning, Preparation, and Presentation. Sunrise Edition. Christian Light Publications, Inc. Harrisonburg: VA, 2008.

ISBN 0-87813-942-7 – Learn to Cook and Sew … with a Home Economics Course – Home Economics I Christian Light Education LightUnit 4 – www.clp.org

Below is a recipe from a Christian Light Education publication cited below. It is for Bavarian pot roast and tastes great. The pictures below are my own. Just out of curiousity I looked up that the chuck roast is the shoulder of the cow and as a result is one of the tougher cuts of meats and therefore also cheaper in price. A good diagram that shows the parts of a cow and the corresponding beef cuts can be found at http://www.stubbsbbq.com/the-pit/everything-bbq/cow-cuts-101. I added the metric equivalents in parenthesis. I know beef is not as healthy as chicken, but in moderation it is not terrible and a nice change.

Ingredients

• 1 boneless beef chuck roast (about 3 pounds – 1 lb is 16 oz, 1 oz is 30 ml)
• 2 Tbsp (30 ml) cooking oil
• 1 ¼ c (300 ml) water
• ¾ c (180 ml) beef broth (can be made from bouillon)
• 8 oz (240 ml) tomato sauce
• ½ c (80 ml) chopped onion
• 2 Tbsp (30 ml) sugar
• 1 T (15 ml) vinegar
• 2 tsp (10 ml) salt
• 1 tsp (5 ml) ground cinnamon
• 1 bay leaf
• ½ t (2.5 ml) pepper
• ½ t (2.5 ml) ground ginger
• 2 T cornstarch (30 ml)
• ½ c water (120 ml)

Instructions

In a Dutch oven or large saucepan, fry roast in hot oil. Combine 1 ¼ c water, broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper, and ginger. Pour over meat and bring to a boil. Reduce heat; cover and braise until meat is tender, about 2 ½ to 3 hrs. Remove meat. Discard the bay leaf. Combine cornstarch and ½ c water. Stir it into the juices and simmer until thickened. Use as gravy over meat, or serve meat and gravy over a bed of hot buttered noodles. Serves 8-10.

Source

Christian Light Education. HOME EC LU 1, Introduction to the Kitchen. Sunrise Edition. Christian Light Publications, Inc. Harrisonburg: VA, 2008.

ISBN 0-87813-942-7 – Learn to Cook and Sew … with a Home Economics Course – Home Economics I Christian Light Education LightUnit 1 – www.clp.org info [at] clp.org Phone 540-434-0768

This is a great winter and fall breakfast recipe as it requires an oven and warms up the home. It also works as a midday snack and tastes great and is very filling. Sometimes I make this without the Grape Nuts and other times I sprinkle cinnamon and or honey on top. For the photo on the right I used a cranberry vanilla Grape Nuts cereal. Also worth a try is using coconut oil rather than butter as it can withstand higher temperatures without becoming discolored. Coconut oil is more costly, but probably is the ideal cooking oil. This is a delicious recipe and I am sure you will find someone that enjoys it. The recipe is from a Christian Light Publication workbook, and I emailed them at info [at] clp.org for permission to post and received a nice reply that I could post the recipe and the exact source and recipe ingredients and instructions are below. 

Ingredients

• 3 c quick oats
• 2 tsp baking powder
• 1 tsp salt
• 1/2 c brown sugar
• 1 c milk
• 1/2 c melted butter, margarine, or vegetable oil
• 2 eggs
• 1/2 tsp vanilla flavoring
• Grape Nuts or cracked wheat or honey for toppings

Instructions

Combine all dry ingredients in a large bowl. Add the eggs and liquid ingredients and stir or beat well. Put into a 9″ x 13″ greased baking dish. Sprinkle cracked wheat or Grape Nuts over the top before baking. Bake at 375 °F (190 °C) for 20-25 minutes. For variety, try replacing 1/3 cup of the quick oats with 1/3 cup of cornmeal. Also, 1/4 teaspoon of almond or lemon flavoring adds variety. Calorie savers: Replace half of the milk with water. Use only one egg.

Source

Christian Light Education. HOME EC LU 1, Introduction to the Kitchen. Sunrise Edition. Christian Light Publications, Inc. Harrisonburg: VA, 2008.

ISBN 0-87813-942-7 – Learn to Cook and Sew … with a Home Economics Course – Home Economics I Christian Light Education LightUnit 1 – www.clp.org