1 large can of tuna, packed in water and drained
1 tablespoon finely chopped fresh parsley
1 stalk of celery chopped (you can add more if you like)
1/2 cup mayonnaise (you may add more if the mixture is too dry)
1/4 cup finely chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ cup chopped granny smith apple
¼ cup chopped pecans or walnuts (optional)
1 T. pickle relish
1 egg, hard boiled, chopped
paprika to taste
In a large bowl, combine the tuna, celery, onion, mayonnaise, parsley, garlic powder, salt and pepper, apple, egg and nuts. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

3 cups all purpose flour
1/3 cup sugar (I use 1/2 cup.)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries (You can substitute
1 cup chilled buttermilk

Preheat oven to 400°F. Line a baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepare baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature. Yield: 8

1/2 cup mayonnaise
1/2 cup sour cream
2 Tablespoons minced fresh dill, or 2 teaspoons dried
2 Tablespoons minced parsley
1 Scallion, minced
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon freshly ground pepper
4 7-ounce salmon fillets
2 Tablespoons olive oil
1/2 Teaspoon salt

1. In a small bowl, combine mayonnaise, sour cream, dill parsley, scallion, lemon juice, and 1/8 teaspoon pepper. Cover dill sauce and refrigerate until serving time.

2. Prepare a hot fire. Brush both sides of salmon with oil and season with salt and remaining 1/8 teaspoon pepper. Place fish on an oiled grill set 4 to 6 inches from coals. Grill, turning once, until salmon is lightly browned outside and just opague in center, about 8 to 10 minutes. Serve with dill sauce on the side.

1 can (20 oz.) Dole Crushed Pineapple
1 cup butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
4 eggs
1 pound carrots, shredded
1 cup raisins
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking soda
1 teaspooon each ground cinnamon & ginger
1/2 teaspoon salt

Drain pineapple well. Cream butter and sugars until light and fluffy. Beat in eggs. Beat in pineapple, carrots, raisins and vanilla. Combine remaining ingredients. Gradually beat into pineapple mixture until well blended. Pour into greased and floured 13 x 9 inch baking pan. Bake in 350 degree F oven 50 to 60 minues until toothpick inserted comes out clean. Cool completely. Spread with Silky Frosting. Serves 20.

Silky Frosting
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 tablepsoon lemon juice
1 teaspoon grated lemon peel
1 1/2 cups sifted powdered sugar

Cream first four ingredients until light and fluffy. Gradually beat in sugar until smooth.

1 1/2 cups butter, softened
3 cups sugar
8 eggs
3 cups all-purpose flour
1 Tablespoon plus 1 1/2 teaspoons lemon juice
1 Tablespoon plus 1 1/2 teaspoons lemon extract

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, mixing well. Stir in lemon juice and lemon extract.

Pour batter into a greased and floured 10-inch tub pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and cool completely. Yield: one 10-inch cake.