TUNA VEGETABLE PIE
1 cup diced potatoes
½ cup sliced celery
1 tablespoon chopped onion
1 7-oz. can tuna fish
1 No. 2 can peas
1 pimiento, chopped
¾ teaspoon salt
dash of pepper
2 tablespoons flour
pastry to cover 8-inch baking dish
⅓ cup grated Cheddar cheese
Cook potatoes, celery and onion in ¼ cup boiling, salted water until almost tender; drain, reserving liquor. Drain tuna fish and peas, reserving oil and liquor. Combine tuna fish, vegetables and pimiento and turn into a shallow, round (8 × 2-inch) baking dish. Mix together salt, pepper and flour; add to fish oil and stir to a smooth paste; gradually stir in vegetable liquors. Pour over tuna fish and vegetables. Cover mixture with pastry; sprinkle with cheese and bake in a moderately hot oven (400°F.) 30 minutes. 6 Servings