-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I've vague memories of my mom splitting dogs almost in half, stuffing
 RH> the slit with left over mashed potatoes, adding some cheese and
 RH> browning them in the oven. Very vague memories as she didn't do it when
 RH> we got older--most of the time because there weren't any left over (or
 RH> enough left over) mashed potatoes. She usually fixed just enough for
 RH> the meal; if there was just a dab or so left over, it went to stretch
 RH> the dog(s) supper.

I've not tried that...sounds good.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gwendolyn's Tuna Cassarole
 Categories: Main dish, Noodles, Fish, Seandennis
      Yield: 6 Servings
 
      1    16 ounce bag of wide egg
           Noodles
      8 oz Block of extra sharp Cheddar
           Cheese
    1/2 c  Mexican blend shredded
           Cheese
      1 c  Italian bread crumbs
      2    5 ounce cans chunk light
           Tuna in water
      2    10.5 ounce cans of cream of
           Mushroom soup
    1/2 t  Garlic salt
      3 T  Black pepper
    1/4 c  Vegetable oil
 
  Boil egg noodles until tender with the oil, 1 tablespoon pepper, and
  the garlic salt.  Drain the noodles.  Mix the noodles, soup, tuna and
  1/2 cup of breadcrumbs with another tablespoon of pepper until fully
  combined.
  
  Slice Cheddar cheese into small slices. Top mixture with the rest of
  the bread crumbs and pepper.  Layer the cheese slices to cover the
  top, then sprinkle the Mexican blend over top of that.  Cover, put on
  low heat on stovetop for 25 minutes.
  
  Sean's note: I received this one evening from my friend, Gwendolyn,
  online when I asked her what she was making for dinner.  This is one
  of her favorite "go to" recipes.
  
  MM'd by Sean Dennis on 18 January 2017.
 
MMMMM

-- Sean

... I told my carpenter not to carpet my steps.  He gave me a blank stair.
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