Deep Sea Delight

Deep Sea Delight

Ingredients:
8 oz. egg noodles
1 can mushrooms
1 can tuna fish
1 can cream of mushroom soup
1 can asparagus

Directions:
Liquid from mushrooms and asparagus
1 c. grated cheese
Cook noodles. Add soup, mushrooms, tuna, 1/2 of asparagus, 1/2 of the cheese
and about 1/2 of the reserved liquid; mix well. Pour into greased casserole
and top with the remaining cheese and asparagus. Bake at 350F degrees for 45
minutes.
Deep Sea Delight 38
Dill Eggs
9 eggs (or fewer, if you want). Use eggs that are a week or two old −
not too fresh − less than $1
Dill juice from a jar of pickles (32 oz jar for 9 eggs) − $0 − leftover
water $0
Put eggs in a saucepan and add enough cold water to cover eggs.
Turn stove on to high, and bring eggs to a boil. Once they are
boiling, reduce heat to medium and let eggs cook another 15
minutes. Remove eggs from stove, drain off the hot water, and add
cold water to the saucepan to cool the eggs. Peel the eggs, rinse
them off, and toss them in the jar of dill juice. If you need more juice
to cover the eggs, just add enough water to cover the eggs. Let the
eggs pickle for 24 hours in your refrigerator. Eat them over the next
week or so. The longer they stay in the juice, the stronger the dill
eggs are. After you eat all of the eggs, you can use the same juice to
make another batch of eggs!
Dill Eggs 39
Enchilada Casserole