*  Exported from  MasterCook  *
 
                               Baked Tuna Pie
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles                       Main dish
                 Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      C             All-purpose flour
      1/3  C             Enriched Corn Meal
                         -- (Aunt Jemima or Quaker)
      3/4  Ts            Salt (optional)
      1/3  C             Vegetable shortening
                         - OR- margarine
      1/4  C             Cold water
   10      Oz            Frozen chopped broccoli
                         -- thawed
   13      Oz            Evaporated milk
    1      Cn            Tuna (6-1/2 or 7-oz. size)
                         -- drained, flaked
      1/4  C             Grated parmesan cheese
      1/2  T             Dillweed
 
   Heat oven to 350 F.  Combine flour, corn meal and 1/4 teaspoon salt.   
 Cut in shortening until mixture resembles coarse crumbs.  Add water,   1 
 tablespoon at a time, stirring lightly with fork until mixture   forms a 
 ball. On lightly floured surface, roll out pastry to form   12-inch 
 circle. Fit loosely into 9-inch glass pie plate; trim.  Turn   edges 
 under; flute.
   Place broccoli between layers of paper towels.  Pat gently to absorb   
 excess water.  Combine broccoli, remaining 1/2 teaspoon salt and   
 remaining ingredients; mix well.  Pour mixture into pastry shell.   Bake 
 50 to 55 minutes or until knife inserted in center comes out   clean. Let 
 stand 10 minutes before serving.  Serve with lemon wedges,   if desired.
   NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g   
 * protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg *   cholesterol 
 160 mg * dietary fiber 3 g
   Source: “Hurry, Let’s Eat!” Reprinted with permission from The Quaker   
 Oats Company Electronic format courtesy of Karen Mintzias ... From   the 
 file QUAKER03.ZIP   From: Gail Shipp                      Date: 09-22-95
 
 
 
 
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