Tuna with Cheese Whirls

Ingredients

1 1/2 cups diced potatoes
1/2 cup diced celery
2 tablespoons chopped onion
1 cup buttermilk baking mix
1/3 cup Roberts Milk
1/2 cup shredded sharp American cheese
1 can (10 3/4 ounce) cream of celery soup
1/4 cup Roberts Half and Half
1 can (6 1/2 ounce) tuna
1 cup drained cooked peas
2 tablespoons chopped pimento

Preparation

Cook the diced potatoes, diced celery and chopped onion in small amount of water about 10 minutes, or until almost tender; drain and set aside. Combine buttermilk baking mix and milk; stir just until blended. Knead gently on a lightly floured board about 30 seconds; roll into a 10 x 6 inch rectangle. Sprinkle with shredded cheese; roll as for jelly roll, starting at narrow end. Seal edge; cut into 1/2 inch slices and set aside. Stir celery soup and half and half into cooked potatoes, celery and onion; heat. Fold in tuna, peas and chopped pimento; bring to a boil. Pour into an ungreased 10 x 6 x 1 1/2 inch baking dish. Quickly arrange cheese whirls, cut side down, on hot tuna mixture. Bake at 425° for 15 to 20 minutes, or until biscuits are browned.

Yield: 5 to 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.