Tuna With Cheese Swirls

Tuna Mixture:
1/3 C green pepper, chopped
3 T minced onion
3 T oil
1 tsp salt
6 T flour
1 can chicken with rice soup
1 1/2 C milk
6 ounce can tuna
1 T lemon juice

Cook pepper and onion in oil until golden brown. Blend in salt and flour. Add soup and milk. Cook until thick, stirring constantly. Mix in tuna and lemon juice. Pour into greased baking dish approximately 9 x 9 inches.

Cheese Swirls:
1 1/3 C sifted flour
1/4 tsp salt
1/3 C shortening
1 egg
1/3 C evaporated milk
1/1/4 C grated cheese

Sift together dry ingredients. Cut the flour mixture into the shortening. Stir in egg and milk. Knead on floured board. Roll into a 12 inch squre. Sprinkle with cheese. Roll like a jelly roll, into a log shape. Cut into eight slices. Place slices on top of tuna mixture. Bake at 425 degrees for 30 minutes or until browned.

Grandma Linda

(This came from the Standard Examiner's article "Mmm, mom food" on May 11, 2008. Originally it was from the 1966 cookbook, "Favorite Mormon Recipes: Meats."