Wednesday, June 30, 2010

Tuna Swirls

I made this for dinner this evening and it is a fast and easy meal for when you don't know what to make and you are running out of time. It comes from an old cookbook I have had since I got married. It is Betty Crocker's "Good and Easy Cookbook" and I have made it through the years and enjoyed it. I have made a few changes each time I make it so will give you my latest version with the changes listed as optional. I didn't have celery tonight so left that out. I also left the mushrooms out of the gravy as my men-folk don't appreciate them. Might seem like a lot to do with three recipes to create this dish, but they are all very quick and easy to do.

Tuna Swirls

2 - 7 oz. cans Tuna, drained (could use canned chicken)
1 C diced celery
1/2 C mayonnaise
2 TBS finely chopped onion
2 tsp lemon juice
1/2 tsp salt
2 TBS chopped red pepper (optional)
1 boiled egg, chopped (optional
1 recipe of Stir-N-Roll Biscuit Dough (recipe follows)
1 recipe chicken gravy (recipe follows)

Heat oven to 450 degrees. Roll biscuit dough into an oblong, 1/4" thick, between sheets of waxed paper. Mix rest of the ingredients together and spread over dough. Roll up dough, beginning at wide side; seal by pinching edge of dough into roll. Place sealed edge down on baking sheet. Bake 15 to 20 min. Slice and serve with gravy.

Stir-N-Roll Biscuit Dough

2 2/3 C flour
4 tsp. baking powder
1 tsp salt
1/2 C salad oil
1 C milk

Stir dry ingredients together in a bowl. Pour oil and milk into measuring cup (do not stir). Then pour all at once into flour. Stir with a fork until mixture cleans sides of bowl. Roll as directed.

Chicken Gravy

4 TBS butter
4 TBS flour
2 C water
2 tsp. chicken bouillon or 2 cubes
dash of nutmeg
salt and pepper to taste
1 can mushrooms, drained (optional)

Melt butter and blend in flour. Add water, bouillon, and seasonings and cook until thick, stirring constantly. Serve over tuna swirls.

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