Tuna Macaroni Salad
1 cup shell macaroni
2 hard boiled eggs
7 ounce can tuna fish
1 can cooked peas
1 tablespoon chopped pickles
1/2 cup salad dressing
shredded, cheddar cheese
In 2 cups boiling water, boil macaroni until tender. Place in colander and drill with cold water. Toss together tuna, peas and pickles. Cut eggs fine and add macaroni and salad dressing. Toss with fork and add cheese to taste. Refrigerate at least 4 hours before serving.
We have this with a sandwich for a light supper on those really hot summer days.
1/4 cup cooking oil
1/4 cup soy sauce
1/4 cup dry cooking sherry
1 teaspoon ground ginger
1 garlic clove, minced
2 pounds boneless, skinless chicken breasts
Combine oil, soy sauce, dry sherry, ginger and garlic in large zip lock bag. Place chicken in bag, removing air from bag and refrigerate for 6 hours or overnight.
When ready to cook, drain marinade from meat and grill.
For more summer recipes, stop and see Kristen at We are THAT Family.
For my Canadian friends - Happy Canada Day!