March 18, 2006
Tuna Cobbler
The first time I ever failed to find what I was looking for via a search engine, I was seeking recipes for old-fashioned desserts related to cobblers, known as slumps and grunts. This was back when Alta Vista was still on Digital's servers and we had to walk uphill to and from school. I like pretty much any combination of filling and topping, which is why I snagged this one off the wee wifey's Blue Ribbon Recipe mailing list. Given that there is a fish, as well as a food format, called a grunt, one could get really silly. Or maybe one could have a tuna cobbler fix the shoes made from herring boxes which Clementine wore.
1 1/2 cups frozen mixed vegetables (from 1-lb bag)
2 cans (6 oz each) tuna, drained
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup milk
1 jar (2 oz) sliced pimientos, drained, if desired
2 tablespoons sweet pickle relish
1 teaspoon lemon juice
1 cup boxed biscuit mix
1/3 cup cold water
1. Heat oven to 400°F. Spray 1 1/2-quart round casserole with cooking spray.
2. In 2-quart saucepan, stir frozen vegetables, tuna, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into casserole.
3. In medium bowl, stir biscuit mix and cold water with fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika.
4. Bake uncovered 20 to 25 minutes until biscuits are golden brown.