Tuna Pie
Pastry for 2-crust pie 1/2 cup celery, chopped 1 small onion, minced 2 tablespoons butter or shortening 3 tablespoons flour 2 cup milk 1 chicken bouillon cube 2 (7-ounce) cans tuna, flaked 1/2 cup potatoes, diced & cooked 2 hard-cooked eggs, chopped Line a 9-inch pie plate with half of the pastry; roll out top. In a skillet sauté the celery and onion in butter until soft and clear. Blend in the flour. Add the milk, then bouillon cube; cook until thick and smooth, stirring constantly. Stir in the tuna, potatoes and eggs. Turn into pastry shell. Cover with pastry; flute edges and cut steam vents. Bake at 450-degrees for 10 minutes, then reduce heat to 400-degrees and bake for 20 minutes more. Serves: 6. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
