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EAT WELL economically at today's prices? Our readers and field editors show you how.

Tuna Pasta Salad is a tasty main dish shared by Pat K. of Nutley, New Jersey. Fresh from the garden, Creamy Tomato Soup is from field editor Sue G. of Columbus, Wisconsin. And from Essex Junction, Vermont, Jackie G. sends her favorite recipe for delicious Oatmeal Wheat Bread.

TUNA PASTA SALAD

1 package (7 ounces) small shell pasta, cooked and drained
1 can (6 ounces) tuna, drained and flaked
1 large carrot, shredded
1/4 cup chopped onion
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons prepared mustard
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours. Yield: 4 servings.

CREAMY TOMATO SOUP

2 tablespoons all-purpose flour
1 tablespoon sugar
2 cups milk, divided
4 cups tomato juice, heated
Chopped fresh parsley

In a large saucepan, combine flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.

OATMEAL WHEAT BREAD

1-3/4 cups boiling water
1 cup quick-cooking oats
1/2 cup molasses
1/4 cup shortening
1/4 cup orange juice
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
2-1/2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
Melted margarine

In a large mixing bowl, combine boiling water, oats, molasses, shortening, orange juice and salt; let stand until warm (110 to 115 degrees). In a small bowl, dissolve yeast in warm water; add to oat mixture. Add whole wheat flour and beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into two loaves; place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 40 minutes. Remove from pans; brush with margarine. Cool on wire racks. Yield: 2 loaves (32 slices).

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IT'S THE SEASON for wedding and baby showers, ladies' luncheons and family reunions. If you're invited, check out these proven potluck tips:

> I love to make and serve guacamole, and to make its nice garden-green fresh color last longer, I leave the avocado pit in the bottom of the bowl along with the dip. --Diane C., Perrysburg, Ohio

> When I make a homemade cherry pie, I mix a small package of cherry gelatin into the filling. I think it gives the pie better flavor and a rich, appetizing color. I use raspberry gelatin when I make a berry pie. --Ruth K., Grand Rapids, Michigan

> To take fresh muffins to a gathering without last-minute fuss, make your batter ahead of time and freeze it in nonstick tins or paper muffin cups. Later, just bake as many as you need right from the freezer, adding about 10 additional minutes to the baking time. --Theresa P., Thompson, Manitoba

> To give traditional brownies a delicious new twist, sprinkle a layer of mint chocolate chips over the brownies as soon as you have removed the pan from the oven. After the chips have melted, spread over the uncut brownies and allow to cool before serving. --Helen R., Elyria, Ohio

CRISP, colorful rhubarb brings springtime sparkle to your table in this delicious dessert. Harvest fresh stalks from garden or grocery and freeze for later (see hints following the recipe.)

RHUBARB RAISIN CRISP
Martha D. of Alexander, New York writes, "In spring, this crisp is the first thing I make with our garden rhubarb. I double the recipe for company."

5 cups sliced fresh or frozen rhubarb
1/2 cup plus 2 tablespoons all-purpose flour, divided
1/2 cup raisins
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup packed brown sugar
1/3 cup quick-cooking oats
1/3 cup cold butter or margarine
Vanilla ice cream, optional

Combine rhubarb and 2 tablespoons of flour; place in a greased 8-in. square baking dish. Sprinkle with raisins. Combine sugar, cinnamon and salt; sprinkle over the raisins. Combine brown sugar, oats and remaining flour; cut in butter until crumbly. Sprinkle evenly over top. Bake at 375 degrees for 40-45 minutes or until topping is golden brown. Serve warm with ice cream if desired. Yield: 6-8 servings.

TO FREEZE RHUBARB, remove leaves and trim stems from firm stalks. Wash the stalks and cut into 1-inch lengths. Then choose one of these three methods, depending on how you plan to use it.

> Simply pack the pieces into freezer containers or freezer bags.
> Mix 4 cups rhubarb with 1 cup sugar; spoon into containers or bags.
> Pack rhubarb into containers and cover with cold syrup made by cooking 3-1/2 cups sugar with 4 cups water.

For each method, allow 1/2 inch of headspace, and tightly seal the container or bag before freezing.

DURING a lesson on addition, my husband asked our young daughter and son what they'd get if they had six pieces of pie and added one more. Without hesitation, our son, 3, blurted, "A tummy ache!" --Julie H., Twinsburg, Ohio

TO ENCOURAGE our son to eat his carrots, I told him they'd help him see in the dark. A bit skeptical, he examined them and then queried, "Where do you turn them on?" --Wendy M., Aldergrove, British Columbia

"LOOK, GRANDMA," prompted Garrett, 7, pointing to his missing front tooth. "Now my tongue has a window to see what we're having for dinner!" --Elda S., Alhambra, Illinois

ONE AFTERNOON, our 5-year-old asked if I'd make him some "fighting peas". It didn't take me long to realize that our rough-and-tumble son wanted black-eyed peas. --Barbara S., Cookeville, Tennessee

Looking for Lighter Fare?

Red Beans and Sausage is a nicely seasoned dish from Cathy W. of Morris, Illinois. "The spices really perk it up," she assures.

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RED BEANS AND SAUSAGE

2 garlic cloves, minced
1 medium green pepper, diced
1 medium onion, chopped
1 tablespoon vegetable oil
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained
1/2 pound smoked turkey sausage, sliced
3/4 cup water
1 teaspoon Cajun seasoning
1/8 teaspoon hot pepper sauce
Hot cooked rice, optional

In a saucepan, saute garlic, green pepper and onion in oil until tender, about 5 minutes. Add the next five ingredients; bring to a boil. Reduce heat; cook for 5-7 minutes or until the sausage is heated through. Serve over rice if desired.

Yield: 6 servings. Diabetic Exchanges: One 2/3-cup serving (calculated without rice) equals 1-1/2 starch, 1 meat, 1 vegetable; also, 221 calories, 627 mg sodium, 20 mg cholesterol, 29 gm carbohydrate, 14 gm protein, 6 gm fat.

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