Creamed Tuna for a Crowd

Class of 1947

Melt 4 Tbsp butter in a large pot over medium heat. Add 1 can (3-oz) sliced mushrooms and 2 chopped green peppers; cook until mushrooms are browned. Remove mushrooms and green peppers from pot and set aside.

Add 3/4 cup butter (1½ blocks) to pot and melt; add 1 cup flour, 4 tsp salt and 1/4 tsp pepper; blend well. Add 3 cans mushroom soup and 3 cans milk, stirring constantly until thickened. Gradually add 1 cup more milk, stirring to blend. Lower heat and cook additional 5 minutes, stirring occasionally.

Return mushrooms and green peppers to pot. Add 3 6-oz jars thinly sliced pimientos, 5 cans tuna, drained and flaked, and 1 cup milk. Heat through. Add small amount of tuna mixture to 4 slightly beaten egg yolks; return to pot while stirring and heat through, stirring constantly until mixture has thickened.

Yield: 20 servings

NOTE: You may increase or decrease the amount of milk for thickness of the tuna mixture to suit your personal taste. Goes well over rice and toast. Serve with a tossed salad and wine. Tastes better the next day.