| INGREDIENTS |
1 large can white tuna in water, drained
3 tablespoons margarine
1 cup chopped celery
1/2 cup chopped onion
3/4 teaspoon salt and dash pepper
2 tablespoons SR flour
1 cup milk
1 egg, beaten
1 cup peas (drained), canned or frozen
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1/8 teaspoon thyme
1 can cream of mushroom soup
3 tablespoons water chestnuts, chopped
chow mein noodles
| METHOD |
Saute celery and onion in margarine until tender. Blend in flour, salt and pepper. Mix milk, beaten egg and soup and add to first mixture. Cook over low heat until sauce is thick and smooth. Add Worcestershire sauce, lemon juice and thyme. Last add peas and tuna. Heat and serve over warm chow main noodles or toast points. If frozen peas are used, cook until tender and drain before adding.
