Crusty Tuna Patties

1 can tuna, drained (can save liquid to make sauce; recipe below)

1 large egg

1 T. dry milk powder

1 tsp. oil

1/2 tsp. lemon pepper

1/4 tsp. garlic salt

half stalk celery, minced

3 T. minced onion

2 to 4 T. oil for cooking

Mix tuna, egg, dry milk, oil,  lemon pepper,  garlic salt,  celery,  onion.  Heat pan on medium;  add  oil  for  cooking.  Form 8 small patties in hot oil using a spoon.  Cook 4 minutes on each side.  Makes 2 to 3 servings.  Top with sauce.

Sauce for tuna patties: drained tuna water + water to equal 1/2 cup; set aside. Mix in jar:  3 T. dry milk powder, 1 T. unbleached flour, 1/4 tsp. lemon pepper  Add water/tuna water mixture, put lid on jar tightly.  Shake until smooth. Pour into sauce pan, heat on medium-high,  stirring constantly until thick,  stir/cook  1 minute.  Take off heat, add up to 1/8 tsp. dill weed and couple shakes garlic salt, stir.  Cover, let sit 2 minutes.

Garlic Mashed Potatoes

2 large potatoes, peeled and cubed (or scrub but don’t peel, then cube)

2  cloves garlic, peeled, cut in halves

up to 1/2 c. reconstituted milk (start with 1/4 c. and add more if needed)

2 T. butter or margarine

1/4 tsp. salt

1/8 teaspoon pepper

Potatoes and garlic in saucepan. Cover with water; bring to a boil. Reduce heat; simmer for up to 20 minutes, or until done.  Drain  cooked  potatoes/garlic and put into a mixing bowl (save potato water,  chill overnight,  then freeze, to use when making Cowboy Chowder). Add remaining ingredients; mash until smooth  Makes 2 to 3 servings.

Green Beans

1/2 c. drained green beans is one serving (save/freeze the liquids for vegetable soup). Heat green beans, then add 1/4 tsp. margarine, stir.  Optional: sprinkle lightly with garlic salt if desired.