Tuna salad

Ingredients
- 1 Tuna
- 1 Tablespoon finely chopped parsley
- 2 Tablespoon mayo or non-sweet yogurt
- 1 Tablespoon finely chopped basil
- 1 Tablespoon lemon juice
- 1 Chopped garlic clove
- 1 Tablespoon vegetal oil

- ½ finely chopped cayenne pepper

- ¼ Cup corncob grains
-Salt and pepper to taste

Preparation
Fry over high heat cayenne pepper and corncob grains. Get them out of the fire and wait until get cooler. Strain and shred tuna, mix it with parsley, lemon juice, basil, garlic, salt and pepper. Add mayo or yogurt, cayenne pepper and corncob to the mixture. Keep mixing and serve.

Apple batter

Ingredients
- 1 Cup apple cut into pieces
- 1 Cinnamon stick
- 1 Cup hot water
- 1 Tablespoon honey or sugar
- ¼ Cup raisins
- Non-sweet yogurt

Preparation
One day before Place apple pieces, raisins and cinnamon in a container and add hot water. Put the lid on. The next day get the cinnamon stick out; add yogurt, honey or sugar. Blend and serve.

Peanut butter milkshake

Introduction
- 1 Tablespoon sugar
- 2 Tablespoons peanut butter
- 1 Chill Banana
- 1½ Cups milk

Preparation
Blend all ingredients at high velocity and serve.

Apple and celery salad

Ingredients
- 1 Cup cubed apple. Not to peel
- ¼ Cup chopped celery
- 1/3 Cup mayo or non-sweet yogurt
- 2 Lettuce leaves
- 2 Cherries

Preparation
Combine apple and celery and add mayo or yogurt until all the ingredients are well mixed. Place a lettuce leaf in each dish, above it, serve the salad and top it with a cherry.

Veal hamburgers

Ingredients
- 1 Tablespoon finely chopped onion
- 1 Cup veal ground beef
- 1 Tablespoon finely shredded carrot
- 2 Tablespoons wheat flour
- Oil

Preparation
Fry onion. Apart, place meat carrot and fired onion. Mix well. Make the hamburgers shape, flour a little and fry them for 5 minutes each side.

Carrot and yogurt soup

Ingredients
- 4 tablespoons butter
- 1 chopped onion
- 5 carrots cut into round thin slices
- 1 Tablespoon lemon juice
- 3 Cups water
- 1 Tablespoon honey
-1¼ Cups no sweet yogurt
- Salt and coriander to taste

Preparation
Melt butter and fry onion. Add carrots and lemon juice and cook for some minutes. Add two cups water and wait for 20 minutes while boils. Strain the mixture with the last cup water then add honey and yogurt and beat. Heat the soup and add salt and coriander.