Try buying pricier tuna that is canned in its own juices (not water or oil) and then not draining it, just mix up the meat and juice together. One brand my DH who is on a low sodium diet likes is Rainforest. (25 mg sodium per serving in a 2.5 or 3 serving can, so even if he scarfs the whole can down at once it's still OK). The cans are about 4 bucks each, though. We get them at Hanneford markets. Most low or no sodium tuna is pretty bland, but that particular brand has a very good taste. I think they offer a regular sodium level one, too, but we haven't tried it. I use some lemon juice in it, and if I'm being amibitious and it's going to be eaten in one meal (no left overs) I'll scrape off some fresh lemon zest. (Day old lemon zest can get bitter.) Fresh pepper is good, too, along with finely diced celery. Are you trying to avoid the bad fats and calories in prepared mayo? Homemade mayo can be made with only good fats, and if egg yolks are in your diet, you're good to go. Oil, yolk and a bit of lemon juice and that's it, plus a bit of salt if you like. I use an immersion blender in a small straight-sided canning jar and whizz it right up in the jar, use what I want of a one-egg batch and store it with a canning jar lid on it. (I rarely finish up the batch before it goes bad, and aside from the tinge of guilt I feel throwing out spoiled food, I can always justify to myself when I use oil and an egg yolk, that I not going to actually eat all of those cals and fat, anyway.) Homemade mayo is so much better than any prepared product, it's in a class by itself, and after the first batch or two, seems to take no more trouble than, say, brewing coffee from scratch vs. instant. Something I made the other day with tuna was a gigante bean and tuna salad. Gigante beans are a great potato-y bean, that holds up well in cold salads. It was like tuna mac salad, but much better for you. (I did use homemade mayo and chopped pickles, though.)

Barbara, I've done a lot of bread searches, and found some interesting archives, lots of recipes of people's own childhood breads, but no clues about yours. What concerns me is the "My". The following words could actually say something like "Molly Jones shares her mother's famous egg bread." Otherwise, to me it seems more logical that it was your mother who said it, maybe even wrote it in the book. But it could be either way. My BH&G is newer than your mom's, but still old. There's one recipe called Egg Bread: 6.5-7.5 c. AP flour 2 packets ADY (equals 2 cakes fresh yeast, equals 4.5 tsp ADY) 2 c. milk 1/4 c. sugar 1/4 c. butter or margarine [N.B.--it does matter which for the texture, but either will make good bread.] 2 tsp. salt 3 eggs Two loaves, double rise, 375° F. 35-40 min., cover with foil last 15 minutes so it doesn't over brown. This is a very standard enriched bread. If you want a picture of the recipe with full directions let me know.

Really, there wasn't much trouble at all to it, except getting the rice in metal cookie molds shaped as hearts for the kids and trying it warm to get it to the table. It's a standard meal (prep time). It was good. Flavours a little less than expected. You def. have to boil down the marinade for extra flavour for the rice but pretty good overall. Like I said, I forgot the salsa in the fridge and this probably brings a little extra to it. I think I will make it again as it is a good marinade (with chicken anyways).

I know you said you had some soup recipes, but here's another one for you :-) * Exported from MasterCook * Cream of Chicken & Wild Rice Soup Recipe By :Becky Chatham Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wild rice 1 whole chicken (3-4 pounds) -- skinned and cut up 7 cups chicken broth (or broth and water combined) 2 stalks celery -- sliced 2 small onions -- chopped 2 large carrots -- sliced 2 tablespoons oil 2 cups mushrooms -- sliced 3/4 teaspoon pepper 1/2 teaspoon salt 1/2 cup butter 3/4 cup flour 4 cups half and half 3/4 cup white wine Boil rice in 8 cups of water for 30 minutes, then remove from heat and let stand for 30 minutes, or until soft. Meanwhile, put chicken in large pot and add broth, bring to a boil, then reduce heat and simmer 45 minutes. Strain rice and set aside. Remove chicken from broth, and when cool enough to handle, remove meat from bones, chop and set aside. In a large skillet, saute celery, onion, carrots and mushrooms in 2 tablespoons oil until onions are translucent. When done, add to broth in large pot and bring broth to a simmer to complete cooking of vegetables. Melt butter in same skillet, and when melted, add flour and cook until smooth and bubbly. Add half and half, salt and pepper and cook over medium heat, stirring constantly until mixture comes to a boil, then boil and stir for 1 full minute. Add white sauce to broth and stir well to combine. Add reserved wild rice, chicken meat and white wine. Continue to cook until heated through, then serve. - - - - - - - - - - - - - - - - - - -