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Ingredientes
- 1/4 c. chopped yellow onion
- 3 Tbsp. butter
- 6 Tbsp. flour
- 1 tsp salt
- 1 can chicken broth - (10 3/4 ounce)
- 1 1/2 c. lowfat milk
- 1 can tuna - (6 ounce) liquid removed and flaked
- 1 Tbsp. fresh lemon juice
- 1/4 c. sour-cream
- 1/3 c. chopped liquid removed canned pimientos
- 2 c. sifted flour
- 3 tsp baking pwdr
- 1/2 tsp salt
- 1/4 x vegetable shortening
- 2/3 c. lowfat milk
- 1/2 c. shredded sharp Cheddar or possibly American cheese
- 1 box frzn peas
- 2 Tbsp. butter
- 1 tsp dry mint
Direcciones
- Preheat oven to 425 degrees. Lightly butter 1 1/2- to 2-qt casserole and set aside.
- Tuna Mix: Stir-fry onion in butter in a large heavy skillet over moderate heat, till lightly browned, about 5 to 8 min. Blend in flour and salt, then broth. Add in lowfat milk and heat, stirring constantly till thickened and smooth, 3 to 5 min. Fold in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep hot.
- Cheese Swirl Biscuits: Sift flour, baking pwdr, and salt together into a large mixing bowl. Add in shortening and cut in with pastry blender till texture of coarse meal. Add in lowfat 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 proportionately on top, then jelly-roll style, starting from short end, to create roll 8 inches long. With floured sharp knife, slice 1-inch thick.
- Spoon tuna mix into casserole. Space biscuits proportionately on top, arranging so spiral designs show. Bake, uncovered, till biscuits puff and brown slightly, about 20 min.
- In a saucepan with 1/2 c. boiling water add in frzn peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dry mint.
