Tuna Swirls


Sift together into a mixing bowl:
2 cups sifted all purpose flour
3 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 teaspoons sugar

Cut in:
1/2 cup shortening until particles are fine

Stir in:
2 teaspoon caraway seeds

Combine 1 unbeaten egg and 3/4 cup of evaporated milk and add to dry ingredients all at once. Stir until dough clings together. Knead on floured surface 10 strokes. Roll out to a 12’’ x 10’’ rectangle.

Combine and mix thoroughly:
2 cans (9 1/4 or 6 1/2 oz. each) tuna broken into very small pieces
1 medium onion, grated or finely chopped
2 tablespoons chopped green pepper
1/2 cup shredded cheddar cheese
1/8 teaspoon cayenne pepper
1 well-beaten egg

Spread filling evenly over dough. Roll as for jelly roll, starting with 12’’ side; cut into 10 slices. Place cut-side down on ungreased baking sheet one inch apart. Bake in hot oven (425o F.) 20 to 25 minutes. Serve hot with cheese sauce.

Melt 2 tablespoons butter in saucepan over low heat. Blend in 2 tablespoons flour an 1/16 teaspoon soda. Gradually ad 1 cup undiluted evaporated milk mixed with one cup water; cook until thick, stirring constantly. Add one cup shredded cheddar cheese and salt and pepper to taste. Continue cooking till cheese melts. Add 1 can mixed vegetables, drained.

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