The Mail-Journal, Volume 15, Number 36, Milford, Kosciusko County, 27 September 1978 — Page 28

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Tun-Au-firatin IVt cups all purpose M cup margarine flour 4-5 tablespoonscold Vz teaspoon salt water Sift flour with salt into mixing bowl. Cut in margarine until particles are fine. Sprinkle water over mixture while stirring with fork until dough holds together. Form into a ball. Flatten to about 14-inch thickness. Smooth edges. Roll out on floured surface to 14-inch thickness. Fit loosely into 9-inch pie pan. Trim pastry from edge of shell and place extra pieces in a small baking pan. Fold edge to form a standing rim; flute. Prick generously. Bake crust and pastry pieces at 450 degrees for 10 to 12 minutes until light brown. Crumble pastry pieces for crumb topping. Tuna Filling: 1 can (1014 oz.) con- 2 cans (614 oz. each) densed cream of tuna mushroom soup 1 can (4 oz.) pimiento, 14 cup milk chopped 2 tablespoons flour 1 cup shredded Ameri2 tablespoons onion can cheese (or 4 flakes slices, halved) 1 pkg. (114 cups) frozen peas, thawed and drained Combine soup, milk, flour and onion flakes in saucepan. Cook, stirring constantly until thickened. Add peas, tuna and pimiento; bring to a boil. Turn hot filling into baked pie shell. Sprinkle cheese over filling. Top with pastry crumbs. Bake at 425 degrees for 12 to 15 minutes until delicate brown. Tuna Roesti 3 cups shredded, 14 teaspoon salt sliced or chopped 1 cup grated Gruyere cooked potatoes cheese 14 cup chopped onion 14 cup margarine 2 cans (614 or 7 oz.) tuna in vegetable oil In large bowl mix potatoes, onion, tuna, salt and cheese. In large skillet, melt margarine. Add potatotuna mixture and press firmly over bottom of pan. Cook over medium heat until a golden brown crust forms on bottom. Turn mixture (in several sections) with spatula and brown other side. Makes 4 to 6 servings.

Main Course Tuna 4 ozs. elbow macaroni 14 cup finely cut 1 can condensed pimiento cream of asparagus 1 cup grated process soup American cheese, % cup evaporated milk divided 2 cans (614 or 7-oz.) tuna Cook macaroni according to package directions. Drain and reserve. Combine asparagus soup and evaporated milk. Add macaroni, tuna, pimiento and 14 cup of the grated cheese. Turn into a greased 114 quart casserole; sprinkle remaining cheese around edge. Bake at 350 degrees for 25 minutes. Makes 4 to 6 servings. Tuna Puddings with Creamy Pickle Sauce 3 tablespoons 1 cup milk margarine 2 eggs, slightly beaten 14 cup minced green 14 teaspoon salt pepper Freshly ground pepper 14 cup saltine cracker 2 cans (614 or 7 oz.) crumbs tuna, drained In a saucepan, melt margarine over low heat Add green pepper and cracker crumbs. Simmer until green pepper is softened. Add milk, tuna, eggs, salt and pepper; mix thoroughly. Pour mixture into 4 greased custard cups. Place them in a pan of hot water in a moderate oven, 350 degrees, for 30 minutes, or until Tuna Puddings are firm. Unmold puddings and serve with Creamy Pickle Sauce. Creamy Pickle Sauce: In a saucepan, melt 2 tablespoons of margarine over * low heat. Add 2 tablespoons flour and blend. Add 1 cup milk; simmer until thickened, stirring constantly. Stir in % cup chopped dill pickles, 14 teaspoon salt, freshly ground pepper and 14 teaspoon Worcestershire sauce.

TEMPTIMG TLNA by Sandy Bloom, Midwest Roto Food Consultant Canned tuna ... tempting flavor, rich source of protein, convenient and economical ... is no stranger to the casserole world. A good tuna casserole or salad serves family and friends well.

TEMPTING

* - JflMk* li'» xJRMK Party Tuna Bake 2 cups biscuit mix 14 cup grated sharp \ 1 cup milk cheese 3 eggs 1 tablespoon chopped 14 teaspoon salt onion 14 teaspoon pepper 14 cup chopped 2 cans (7 oz. each) pimiento tuna, flaked 14 cup chopped celery Heat oven to 400 degrees. Grease a 9-inch square baking dish. Blend biscuit mix, milk, eggs, salt and pepper. Beat vigorously for 30 seconds. Mix in 114 cans tuna, 14 cup cheese, onion, pimiento and celery. Spread batter in prepared pan. Sprinkle the remaining 14 cup cheese over top. Bake for 30 to 35 minutes. Serve with Tuna Celery Sauce. Makes 8 servings. Tuna Celery Sauce: Combine 1 can (1914 oz.) cream of celery soup with 1 cup milk and remaining 14 can tuna. Heat and serve. £ MS* ♦,<■’•44 .-Wat Tuna Beauty Bake 1 pkg. (7 oz.) macaroni % cup sliced 1 cup commercial sour mushrooms cream 14 cup chopped green 14 teaspoon crushed pepper oregano 14 cup chopped cashew 2 cans (614 oz.) tuna nuts 14 cup sliced ripe olives 14 cup (2 oz.) grated American cheese Cook macaroni according to directions on package. Drain. Combine sour cream and oregano in large bowl. Add tuna, macaroni, olives, mushrooms, green pepper, nuts and half the cheese. Mix well. Spoon into 114 quart casserole. Sprinkle with remaining cheese. Bake at 350 degrees for 25-30 minutes. Garnish with black olives. Serve at once. Makes 6 servings.