Yield: 4 Servings

1 cn Tuna, drained
1/4 c Mayonaise
1/4 t Curry powder
1 cn Mandarin orange segments
1/3 c Celery
4 Small flour tortillas
2 c Spinach leaves, torn

In medium bowl with a fork, combine tuna, mayo, and curry powder. Mix
well. Stir in oranges and celery. Spread 1/2 cup tuna mixture onto each
tortilla, top with 1/2 cup lettuce. Roll up and serve immediately.

Per Serving: 27g protein, 10 g fat.

Yield: 10 Servings

8 oz Small pasta (shells)
1 T Vegetable oil
2 Cucumbers, sliced
1 Onion, sliced
1 1/2 c Sugar
1 c Water
3/4 c Vinegar
1 T Prepared mustard
1 T Parsley
1 t Salt
1 t Pepper
1 t Garlic powder/salt

Cook pasta according to package, drain and rinse in cold water. Place in a
large bowl, stir in oil, cucumber and onions. Combine remaining
ingredients, pour over salad and toss. Cover and chill for 3-4 hours,
stirring occassionally. Serve with a slotted spoon.

Yield: 2 Dozen

1 1/4 c White sugar
1/2 c Chopped macadamia nuts
3 White chocolate bars, chop
2 c Flour
1/2 t Baking soda
1/2 t Baking powder

Mix flour, baking soda and baking powder. Set aside. Layer ingredients in a
one quart mason jar. Pack firmly, add the flour last. Directions for card:
Empty cookie mix into large mixing bowl. Mix well. Add 1/2 cup butter or
margarine, softened. Add one slightly beaten egg, and one tsp. vanilla. Mix
well. Shape into walnut-sized balls and place two inches apart on greased
cookie sheet. Bake at 375 degrees for 12 to 14 minutes, until tops are very
lightly browned. Cool on sheets five minutes, then transfer to racks to
finish cooling.