“Kitchen Krafts: Fourth of July Supper,” Friend, July 1982, 23
1 large (9 1/4-ounce) can tuna, drained
1 1/2 cups fresh bread crumbs or 3/4 cup dry bread crumbs
3/4 cup mayonnaise or salad dressing
3 tablespoons chopped onion
3 tablespoons sweet pickle relish
1 1/2 tablespoons melted butter or margarine
6 hamburger buns
6 tomato slices
Beat egg. Then stir in tuna, bread crumbs, mayonnaise, onion, and pickle relish. Shape into six patties. Brown on both sides in butter in skillet. Serve between split toasted buns, topping each tuna patty with lettuce and tomato slices.
On bamboo skewers, arrange two chunks sweet or dill pickles, two ripe or green olives, and two cherry tomatoes. Serve two pickle-bobs per person.
2 cups blueberries, fresh or frozen
2 cups fresh strawberries, cut in half
1/3 cup sugar
1 cup heavy cream
Wash berries and place in small mixing bowl. Sprinkle with sugar and mix well, but carefully. Chill for two hours.
In mixing bowl, whip cream until stiff. Remove berries from refrigerator and mix with whipped cream.
Makes six servings.