Recipe: Tuna Swirls with Cheese Sauce (Ann Pillsbury recipe, 1950's)

TUNA SWIRLS

FOR THE DOUGH:
2 cups sifted all purpose flour
3 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup shortening
2 teaspoons caraway seed
1 egg
3/4 cup evaporated milk (from 1 tall can, reserve remaining milk for the cheese sauce)

FOR THE TUNA FILLING:
2 cans (6 oz. each) tuna, broken into very small pieces
1 medium onion, grated or finely chopped
2 tablespoons chopped green bell pepper
1/2 cup shredded Cheddar cheese
1/8 teaspoon ground cayenne pepper
1 egg, well-beaten
Cheese Sauce (for serving)

Sift together flour, baking powder, salt and sugar into mixing bowl. Cut in shortening until particles are fine. Stir in caraway seed; set aside.

Combine 1 unbeaten egg and evaporated milk. Add to dry ingredients all at once; stir until dough clings together. Knead on floured surface 10 strokes. Roll out to a 12x10-inch rectangle.

Combine all ingredients for the tuna filling; mix thoroughly. Spread evenly over dough. Roll up, starting' with 12-inch side; cut into 10 slices. Place cut-side down on ungreased baking sheet about one inch apart.

Bake 425 degrees F for 20 to 25 minutes. Serve hot with Cheese Sauce.

*For use with self-rising flour, omit baking powder and salt.

CHEESE SAUCE

2 tablespoons butter
2 tablespoons flour
1/16 teaspoon baking soda
Evaporated milk (reserved from filling ingredients)
Water
1 cup shredded Cheddar cheese
1 (16 ounce) can Veg-All mixed vegetables, drained
Salt and ground black pepper to taste

Melt butter in saucepan over low heat. Blend in flour and baking soda. Gradually add remainder of tall can of evaporated milk and water to measure 2 1/4 cups; cook until thick, stirring constantly. Stir in cheese until melted; stir in vegetables. Add salt and pepper to taste. Reheat to serve.

Makes 8-10 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage recipe flyer: Pillsbury, 1950's - 60's ?