Tuna Devil Eggs

1 1/2 doz. eggs, hard boiled

1 can tuna

Dash of salt

Dash of pepper

3 tbsp. salad dressing

2 tsp. mustard

Chopped onion to taste

 Boil eggs with a little salt.  Cut eggs in half and take out the yolks.  Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion.  Fill egg whites with the mixture.   

Queche Triangles

1 (5 oz.) jar Old English sharp pasteurized cheese spread

1/2 tsp. seasoned salt

1 1/2 tsp. mayonnaise

1/2 tsp. garlic powder

1 stick margarine, melted

1 can (6 1/2 or 7 oz.) tuna or crabmeat

6 English muffins

Combine cheese spread, seasoned salt, garlic powder, mayonnaise, melted margarine and flaked tuna.  Spread mixture onto English muffin halves.  Cut each half into 4 wedges.  Broil until mixture melts.  Watch carefully as it burns easily.  Makes 48 wedges.

Salmon Pate

1 sm. onion, minced

1 (1 lb.) can red salmon, skinned & boned

1 (8 oz.) pkg. cream cheese (low-fat is fine), softened

3 tbsp. lemon juice

1 tbsp. horseradish

2 tsp. dried dill

1/4 c. parsley leaves, firmly packed (1/8 c. minced)

1/4 tsp. liquid smoke

1 tsp. Worcestershire sauce

Dash of Tabasco

Salt & pepper to taste

Optional: Scallions, sliced; black olives, sliced; mushrooms, sauteed, chopped

 Prepare in food processor.  Mince onions, add remaining ingredients and mix until smooth.  Stir in scallions, black olives or mushrooms if desired.  Refrigerate several hours.  Serve on toast, crackers, pita bread or sliced raw vegetables.  (Can be prepared with an electric mixer.)