Catch ‘Em, Clean ‘Em & Eat ‘Em

Skillet Cabbage

  • 1/4 cup butter
  • 1/2 teaspoon seasoned salt
  • 1 medium head cabbage, coarsely shredded
  • 1/4 cup chopped onion
  • 3 tablespoons vinegar
  • 1 tablespoon granulated sugar

In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture. Stir gently to blend; cook cabbage 5 minutes longer.


Tuna Pasta Salad

  • 1 bag rotini pasta
  • 2 sm. white onions, minced
  • 1 frozen bag baby peas
  • 2 sm. cans Albacore white tuna
  • 1 1/2 C. real mayonnaise
  • 2 Tbs. Miracle Whip
  • 1-2 dashes celery seed
  • salt and pepper to taste

In a large pot, boil enough water to cook your pasta. While that is cooking, mince your onions, add mayonnaise and miracle whip. Stir until mixed. After pasta is done, drain and add mixture to pasta a little at a time so as not to mash the pasta. Add frozen peas and mix again, you can add more or less mayonnaise if you like depending on how creamy you prefer. Last, add your tuna. Let cool in refrigerator for an hour or serve as is.