Plan to take this dish to your next covered dish dinner or shower. The skewers and the fondue can be assembled the day before and assembled moments before the event.  Your friends will rave over this one! Serves 12.

12” Bamboo Skewers

Seasonal Selection of Fresh Fruit including Strawberries, Grapes, Pineapple, Cantaloupe, Honeydew, Kiwi, etc.

2 Boxes Jell-O Brand French Vanilla Instant Pudding

4 Cups Whole Milk (Do not use Skim, Reduced-Fat, or Fat-Free)

Splash Orange Juice

1 Teaspoon Vanilla Extract

Zest of One Orange, divided

1 Container Extra-Creamy Cool Whip, thawed (Do not use Light or Fat-Free)

Garnish:

Attractively Cut Melon, seeded

Red or Green Leaf Lettuce

Orange Zest

Wash and drain fruit.  Cap Strawberries.  Cut Pineapple into bite-size chunks.  Peel and seed melons and cut into bite-size chunks.  Peel Kiwi, halve, and then quarter. Reserve all fruit.

In large mixing bowl, combine Pudding Mix with Whole Milk.  Add a splash of Orange Juice and Vanilla Extract.  Whip with whisk according to package directions.  Allow to set for five minutes.  Add Cool Whip and 1 Tablespoon of Orange Zest and whip well to combine. Cover and refrigerate.

Wash and drain lettuce and arrange on serving platter.  Place Cantaloupe in the middle.  Fill each skewer with fruit and arrange in peacock fashion around cantaloupe.  The ends of the skewers can stick into the cantaloupe flesh for secure placement.

To serve, fill cantaloupe with Fruit Fondue Mixture and garnish with remaining Orange Zest.

You may also use Instant Chocolate Pudding with a variety of Strawberries, Bananas, and Pound Cake.

This is not your Mother's Tuna Casserole. This update version features Ahi Tuna and Cremini Mushrooms. Leftovers may be frozen. Serves 8.
  

2 crusty day-old rolls

1 ½ pound Ahi tuna steak, 1-inch thick

1 cup dry white wine

Water

Bay leaf

Salt

Black pepper

Lemon slices

Olive oil

Butter

2 cloves garlic, peeled and finely diced

12 oz. cremini mushrooms, cleaned and sliced

Thyme

2 tablespoons all-purpose flour

1 ½ cups chicken stock

½ cup half-and-half

1 cup frozen baby peas

16 oz. extra-wide egg noodles, cooked to al dente

Garnish:

Fresh parsley

Lemon slices

Preheat oven to 350 degrees. Cube bread. Toss with 2 tablespoons of olive oil and thyme.  Arrange in single layer on cookie sheet and bake for 20 minutes to toast.

Place tuna steaks in a skillet and add wine, then water to cover the fish.  Add the bay leaf, black pepper,  salt, and 2 lemon slices.  Bring liquids to boil and cover. Reduce heat to simmer and poach fish for 10-12 minutes.

Heat a large skillet over medium heat.  Add oil, 2 turns of the pan, and 2 tablespoons of butter.  Add garlic and saute for 1 minute. Add mushrooms and season with salt and pepper.  Saute gently for another 5 to 8 minutes until mushrooms release their liquid and begin to brown.

Add flour to chicken stock in mixing bowl and whisk to combine.  Add to mushroom mixture, bring to boil, cook for 1 minute or until thickened.  Whisk constantly to avoid sticking.  Season with thyme, salt, and pepper.  Add half-and-half.  Heat throughly, but do not boil.  Add peas. Taste and adjust seasonings.

Remove poached fish. Flake with fork in large mixing bowl.  Add cooked noodle and mushroom-cream sauce.  Toss and place in serving casserole. Top with toasted bread cubes.

Garnish with chopped parsley and lemon slices and serve immediately. Leftovers may be frozen.