When the temperatures turn cool my thoughts turn to comfort food – Tuna Hot Dish (also known as Tuna Cassserole to those of you who were not raised in Minnesota) and chili.

Tuna Casserole

2 cans tuna

1 (16 oz.) can of peas

1 egg

1 can of cream of celery soup

1 can of onion soup

salt, pepper, garlic to taste

8 oz. shells or noodles

1 can milk, using soup can

shredded cheese

Mix egg, soup, saltine crackers with milk. Add peas and tuna. Add spices and cooked shells or noodles. Place in 9×13-inch pan and bake at 350 degrees for 20 minutes. Take out of oven and sprinkle cheese on top. Bake for another 10 minutes.

White Chili

2 16-oz. cans great northern beans, drained

2-1/2 cups cooked chicken breast, cubed (about 2 halves)

1 Tblsp. olive oil

2 medium onions, chopped

4 cloves garlic, minced

2 4-oz. cans mild green chilies, undrained

2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper

1 c. chicken broth

3 c. Monterey Jack cheese, grated

Couple shakes of hot sauce (optional)

sour cream for garnish

Heat oil in pot over medium-high heat. Add onions and sauté until translucent. Stir in garlic, chilies, cumin, oregano and cayenne. Sauté for about two minutes. Add beans and chicken broth and bring to a boil. Reduce heat and add chicken and cheese. Stir until cheese melts. Season to taste. Garnish with sour cream.

Raspberry Ring

6 oz. raspberry gelatin

2 c. boiling water

2 cups vanilla ice cream

3/4 c. frozen lemonade concentrate

2 c. raspberries

1/2 c, water

1/4 c. chopped nuts

Dissolve gelatin in boiling water. Add ice cream in small amounts and stir until melted. Add lemonade and water. Chill until mixture thickens. Add raspberries and nuts. Chill until set.