Saturday, November 3, 2007
Time for Tuna Vegetable Pie
Gosh, it's a beautiful morning! The light shining through the Maple trees is golden, and the lack of any wind allows the leaves to float gently down. Pure magic. One of the best things about being retired is that I can enjoy mornings, not only my coffee and the newspaper, which is fine enough, but leisure to really look at the season changing.
Last night my husband, the cook of the house, made one of my favorites, Tuna Vegetable Pie. He is careful not to repeat meals too often, though I could cheerfully eat this pie every week, especially now that it's cool enough to wear a sweater, and turn on the furnace in the morning. We were supposed to eat it for supper last night, but friends called and tempted us with an invitation to eat out. Who could turn down a chance to see friends? Besides, one of the beauties of this recipe is that it reheats so well. I think we cut the recipe out of Better Homes and Gardens, ages ago judging by the yellowed tape on the card. We were playing the "What would you save in a fire?" game the other day, and I said I'd save the cat. My husband said he'd save the recipe box. What a guy!
Pastry forr a 2-crust pie
1 tablespoon cooking oil
2 cups chopped cabbage
1 1/2 cups chopped mushrooms
1/2 cup chopped onion
salt, pepper, crushed rosemary, dried thyme to taste
1/3 cup milk
1 8-oz. package cream cheese, softened
2 hard-cooked eggs, sliced
1 can tuna, drained and flaked
Line a 9 inch pie plate with half the pastry; set aside. In a skillet heat the oil, then add cabbage, onions, mushrooms, and seasonings. Cover and cook over low heat, stirring occasionally for ten minutes, or until the veggies are tender. Remove from heat. Add the milk to the cream cheese, then stir in the cabbage mixure. Set aside. Arrange the sliced eggs on the bottom pie crust, top with tuna, then spoon on the cabbage mixture. Adjust the top crust; seal and flute edges. Cut slits in the top to allow steam to escape. Bake at 375 degree for 45-50 minutes. Makes six slices.