Did you make the congealed salad from a couple of issues ago? If you did, you are still thanking Jean Garrett for sharing it with us. Today we have another one of her dishes; this one is an emergency lunch.
You recall that Jean’s husband, the Rev. Herbert C. Garrett Jr., retired in 1993 and since that time has been serving as interim pastor at Bethany Baptist in Spartanburg.
Over the years, Jean has frequently sent recipes with a Christmas note to friends made through her husband’s ministry of more than 50 years. This is one she sent to friends in 1988. I don’t know where she got the recipe, but I suspect it was developed by the canned tuna company or the Velveeta people. Regardless, it is a good, useful recipe. Jean suggests that if you are having her and the Rev. Mr. Garrett for lunch, you really shouldn’t serve this because he has been eating them once a week for 30 years and is “unappreciative of their budget-helping value.”
Bethany Baptist was organized in 1951 and has around 400 members. It has had only two full-time ministers in all those years. Rev. Bill Bagwell was there for 37 years and Rev. Glenn Rusher retired after serving 21 years. When he retired, the congregation called Rev. Garrett as interim.
Jean Garrett
Our little lunch group liked the Tuna Dogs, so the recipe will be a keeper. It is a good one for those days when you’re going to be busy, because you can make these ahead and reheat when needed.
Jean suggests a menu of the Tuna Dogs with cole slaw, baked beans and potato chips. Make this in the morning before you go to Sunday school, then heat the “dogs” later for a light, summer … Sunday Dinner.
Tuna Dogs a-La Disneyland
8 hot dog rolls
1 6-ounce can tuna
2 hard-boiled eggs, chopped
½ cup Velveeta cheese, cut in small pieces
½ cup mayonnaise
2 tablespoons chopped green pepper
2 tablespoons finely chopped onion
2 tablespoons sweet pickle relish
Hollow out the hot dog rolls to make more space for the filling.
Separate the tuna into flakes, then combine with remaining ingredients.
Mix well and divide evenly among the 8 hot dog rolls. Cover with aluminum foil and heat in a 300-degree oven for 20 minutes, or wrap in plastic wrap or waxed paper and heat in microwave for 2 minutes.
These can easily be made ahead of time, wrapped and heated when ready to serve.
Allow one or more Tuna Dogs per serving.