A news "spin" on an old favorite!! 8 oz. med. size noodles, cooked 1-2 can(s) tuna - drained WELL 1/2 c. sour cream (yes, that's right! gives great flavor, better than mayo) 1 c. celery 1/3 c. onions 1 can drained peas 1/4 c. green pepper 1 tsp. salt 1/3 c. pimiento 1 can cream of celery soup 1/2 c. milk 1 c. velveeta!! (cheddar doesn't get creamy and smooth in this recipe) 1/2 c. slivered almonds Preheat oven to 425°. Combine tuna, mayo, celery, green pepper, onion, salt, peas, and pimiento. Heat soup and milk in pan. Blend. Add cheese. Add to tuna mixture. Add noodles. Pour in casserole. Top with almonds. Bake 20 min.

"purrfect" as my "kids" would say with a lil whipped topping and flavored after-dinner coffee! ~~~~~~~~~ 1/2 Cup Butter, softened 1-1/3 Cup Sugar 1 Cup Instant malted milk powder 3/4 Cup firmly packed unsweetened cocoa powder 4 eggs 2 Cups flour 3 teaspoons Baking powder 1/2 teaspoons salt 1-3/4 Cup half and half or 1 cup sour cream Preheat oven to 375 degrees In a large bowl, combine together butter and sugar until light and fluffy; add malted milk powder and cocoa and beat just until mixed. Add eggs, beating well. Sift together dry ingredients, and add to chocolate mixture alternately with half and half. Spread evenly in a well greased 9 x 13 pan, and bake 35-40 minutes or until done. Let cool in pan completely. ~~~~~~ Chocolate Malted Frosting 1/2 Cup half and half 1/2 Cup instant malted milk powder 1 stick (4 oz) butter, softened 1/2 Cup firmly packed unsweetened cocoa 2-1/2 Cups powdered sugar In a medium bowl, combine the half and half and malted milk powder. Stir to combine, and let stand 15 minutes to dissolve the powder. In a medium bowl, beat together the butter and cocoa. Add malted milk mixture and beat well. Add powdered sugar and beat on high. Frost cake.