This recipe is great for break the fast or Shavuot
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 2¾ cups milk
- 1 can (7 oz.) tuna, drained
- 1 teaspoon chopped pimiento
- 1 can (4 oz.) mushrooms, sliced, drained
- 2 hard-boiled eggs, diced
- 1 teaspoon minced onions
- 2 cups sifted all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup shortening
- ¾ cup grated Cheddar cheese
- ¾ cup milk
- Preheat oven to 450°F. Make the cheese biscuit dough and then make the tuna pie filling.
- Melt the butter in saucepan and add the flour and salt, mixing well. Add the milk slowly; bringing the mixture to a boil. Boil 1 minute, stirring constantly.
- Add the tuna, pimiento, mushrooms, hard cooked egg and minced onions. Mix well and bring the mixture to a boil.
- Pour the mixture into a greased 2-quart casserole.
- Sift dry ingredients together into a bowl; cut in shortening. Add grated cheese then add milk, stirring with a fork until all flour is moistened.
- Turn out onto a lightly floured cloth-covered board and knead gently for 20 seconds.
- Roll to ½-inch thickness; cut with lightly floured 2-inch biscuit cutter.
- Place biscuits on top of hot tuna mixture in casserole dish. Bake for 20 to 25 minutes.
- Shiitake mushrooms may be used after a thorough washing.
- Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
- Portobello mushrooms should be checked in the following manner:
- Remove stem from mushroom cap.
- Examine the detached stem for any sign of worms.
- Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
- Wash thoroughly.