Well, this is it: Part 7 of my seven part series. And what a long and crazy trip it’s been. We’ve crock-potted together, casseroled together, and even tried out some new fast soups and chilis together. But guess what? I’ve saved the best for last. Truly I have. Hey, Oprah’s not the only one with the big holiday giveaways this year, folks; I am bequeathing upon you my family’s most guarded easy-supper recipe ... are you ready? Are you sure? All right, since you’re so pushy about it, here it is: My mom Carol’s World Famous Tuna Treats. But first, you will need to be educated on the history of The Treat that is all things Tuna:

I was a child of the 1960’s and 70’s. My dad was a successful and very social banker in coastal California, where my brother and I grew up. Cocktail parties were the thing in those days (oh, how I wish they still were-I could use a good stiff martini ëbout now), and my parents didn’t miss a one. Which meant lots of babysitters and Swanson T.V. dinners for us little redheads. One day, my mom was running late (took way too much time ratting and teasing and Aqua Netting her hair, probably), and, gasp, with nary a T.V. dinner or chicken pot pie to be found in the freezer. She took a look in the pantry, and found a can of tuna and some English muffins. “Hmmmm”, Carol wondered to herself, “shall I be creative and maybe add some sliced cheese and some relish and make up a festive and fun name for my new creation, so the kids won’t feed it to the dog?” Well, a star was born on that hurried eve; “Tuna Treats” became a regular favorite in our Brady Bunch loving home. And they still are, today. At least with my daughter and I—Big Daddy doesn’t much like warm tuna. Callous sophisticate that he is. Anyway, give these a try. They’re great for a super quick lunch or dinner, and we like ours with a cup of soup or a salad.

I’m not done yet, my dearee. I also have former editor Leslie Bailey’s Top Secret Gingersnap Recipe for you. I had to beg and plead with her to get it, so you’d better treasure it forevermore. Word on the street is that she makes the BEST little gingersnap east of the Mississippi.

And because I didn’t include any traditional holiday recipes in this series, here’s my Christmas/Hannukah gift to you: My girlfriend Lynn’s Jewish Apple Cake. Which you can totally still make, even though Hannukah is now over (I think). Anyway, happy holidays to you all ... I hope I’ve saved you a little time over the past seven weeks, and that your Christmas/Hannukah/Kwanzaa or whatever you celebrate is joyful and stress free.

ONE MORE THING: Be sure to catch my column next week for really big, big news. Don’t you dare miss it; I know where you live.

CAROL’S WORLD FAMOUS

TUNA TREATS

Makes 2 servings

1 6oz. can albacore or light tuna, drained and flaked

2 tblsp. mayonnaise

1 tsp. sweet or dill pickle relish

1 tblsp. finely chopped onion (optional)

2 English muffins, cut in half

8 cheese slices (you can get fancy here and use two different kinds, like yellow cheddar and  Monterey Jack)

Mix together tuna and next 3 ingredients until well blended. Under preheated broiler, place English muffin halves on baking sheet. Broil on one side; turn and brown the other sides. Remove from broiler, but leave broiler on. Top each half muffin with equal portions of tuna mixture and top with two cheese slices in a criss-cross fashion. Return to broiler until cheese is melted. Serve to two hungry people immediately.

LESLIE BAILEY’S

TOP SECRET GINGERSNAPS

2 cups sifted flour

2 tsp. baking soda

1 tsp. powdered ginger

1 tsp. ground cloves (or Allspice)

1 tsp. cinnamon

3/4 cup vegetable shortening

1 cup sugar

1/4 cup molasses

1 egg

Additional sugar

Sift together the first five ingredients and set aside in a medium bowl. Cream shortening until light. Add sugar, molasses, and egg to shortening, beating well. Gradually add flour mixture, beating until smooth. Dough will be very stiff. Shape into balls (about 1 inch in diameter) and roll in sugar. Bake on greased cookie sheet at 350 degrees for 10-12 minutes or until firm. Cool on wire racks.

HELPFUL HINTS FROM LESLIE BAILEY: Line your 1 cup dry measuring cup with waxed paper and fill 3/4 with shortening. Empty the shortening into a bowl and then use the waxed paper to grease the cookie sheets. Your measuring cup can then be used to measure the sugar. I learned this tip at a baking presentation at the Old Forge Library several years ago. It really makes dealing with the shortening very easy. I guess you could also line your 1/2  and 1/4 cups for an exact measure.

LYNN’S JEWISH APPLE CAKE

2 apples, peeled and sliced thinly

2 tblsp sugar

2 tblsp. cinnamon

2 cups flour

2 cups sugar

4 tsp. baking powder

4 eggs

1 cup Crisco oil

2 1/2 tsp. vanilla

1/2 cup orange juice

Mix together first 3 ingredients; set aside. In another mixing bowl, combine all remaining ingredients; beat for 5 minutes. Pour this mixture into a greased tube pan, alternating batter with apple mixture. Bake at 350 degrees for one hour. Sprinkle with powdered sugar and serve, preferably warm.

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com.