Paulette Vickery's Recipes

TUNA CHEESE TARTS: (Creamy Sauce Mix)

fish, main dish

1 cup creamy sauce mix
1 1/3 cup cold water
1/2 teaspoon worcestershire sauce
1/3 cup parmesan cheese
1 can tuna drained, 6oz
1/4 cup celery, chopped
2 tablespoon pimento, chopped
1/4 teaspoon paprika
2 each pie crusts, 9 inch

Divide half of easy egg pastry into thirds. Roll each portion in to tart size circles, 4 1/2 inches. Fit each circle into 4 1/4 inch pie pan. Prick tarts well with fork. Bake at 450 degrees, 7-10 minutes, or till golden brown. Cool tarts on wire rack. Meanwhile, in saucepan, combine creamy sauce mix, cold water, and worcestershire sauce. Cook and stir over medium heat, till mixture is thickened and bubbly, then cook and stir 1-2 minutes longer. Stir in parmesan cheese. Cook over low heat, 1 minute, or till cheese melts. Add drained tuna, celery, and pimento, to cheese mixture. Heat through. Spoon tuna mixture into baked tart shells. Sprinkle with paprika if desired.

Yield: 6 servings




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