Ingredients Jump to Instructions ↓

  1. 1/4 cup minced yellow onion

  2. 3 tablespoons butter

  3. 6 tablespoons flour

  4. 1 teaspoon salt

  5. 1 (10 3/4-ounce) can chicken broth

  6. 1 1/2 cups milk

  7. 1 (6-ounce) can tuna, drained and flaked

  8. 1 tablespoon fresh lemon juice

  9. 1/4 cup sour- cream

  10. 1/3 cup minced, canned pimientos, drained

  11. 2 cups sifted flour

  12. 3 teaspoons baking powder

  13. 1/2 teaspoon salt

  14. 1/4 vegetable shortening

  15. 2/3 cup milk

  16. 1/2 cup shredded sharp Cheddar or American cheese

  17. 1 box frozen peas

  18. 2 tablespoon butter

  19. 1 teaspoon dried mint

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Lightly butter 11/2 to 2-quart casserole and set aside. Tuna Mixture: Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes. Blend in flour and salt, then broth. Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm. Cheese Swirl Biscuits: Sift flour, baking powder, and salt together into a large mixing bowl. Add shortening and cut in with pastry blender until texture of coarse meal. Add milk and fork briskly to make soft dough . On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle. Scatter cheese evenly on top, then jelly -roll style, starting from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch thick. Spoon tuna mixture into casserole . Space biscuits evenly on top, arranging so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package. Drain . In a glass bowl, toss peas, with butter and dried mint.


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