Tuna Braid

1 tube unperforated sheet crescent rolls ** 2 cans tuna in water (drained) I prefer Albacore White Tuna 1/2 cup frozen peas and carrots (Optional add in to tuna mix or serve on the side) 1/4 cup diced onion 1/4 cup mayonnaise or Miracle Whip 4 slices American cheese

Heat oven to 375ºF
Combine tuna, veggies, mayonnaise & onion.
Flatten dough into 1 long rectangle on baking sheet (approximately 9" x 13").
Spoon tuna mixture lengthwise down center of dough. Top with cheese slices.
Cut slits 1" apart on each side of rectangle from filling to edge.
To give braided appearance, fold strips of dough across filling, alternating from side to side.
Bake 20 minutes or until golden brown. Remove from oven and allow to cool slightly before serving.


**If using perforated dough place on ungreased baking sheet with long sides overlapping 1/2 inch; press center seam and pinch perforations together to form one large rectangle.

Baked Icelandic Haddock Filets

• 1 large individually wrapped filet  [This must be taken out of the freezer and placed on plate to thaw in refrigerator over night. (These are usually bought in packages of 2. Keep the second filet in a freezer bag in the freezer. Until you're ready to use it.)]
• 1 1/2 teaspoon lemon juice
• 2 tablespoons of melted butter
• 1 teaspoon paprika
• 1 teaspoon dill weed
• 1/4 teaspoon pepper 

Preheat oven to 375ºF.  Spray a glass baking dish with cooking spray. Pat the haddock filet with paper towel soaking up extra moisture from thawing. Sprinkle with lemon juice. Pour melted butter over top of filet. Sprinkle with seasonings. Bake for 20 -25 minutes or until fish flakes when a fork is inserted at it's edge. Serve immediately.