Friday, June 6, 2008

Granny's Tuna and Shells, from Betsy

It's already so bloody hot I couldn't stand the thought of cooking tonight, so I whipped up a batch of one of my summertime staples. This is my grandmother's recipe. I don't actually measure anything, so play it by ear. Also qualifies for cheap meal status:

Granny's Tuna and Shells

1 pound box medium shell pasta
2 cans tuna, drained
3 ribs celery, diced
1/2 small onion, finely diced (about 1/4 cup)
1/2 to 3/4 cup mayo
1/4 cup Italian dressing
cider vinegar
salt and pepper

1. Prepare pasta according to package directions. Drain and rinse with cool water

2. In a large bowl, mix pasta with vegetables and tuna.

3. Add the mayo, starting with 1/2 cup, and go until it's as moist as you like. Stir in the Italian dressing. Add a splash of cider vinegar (a couple teaspoons). Season with s & p to taste.

4. Cover and chill for several hours. I like to make this in the morning, so I don't have to turn the stove on when it's hot out.Serve with any snack cracker like Ritz or saltines.

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