TUNA BUTTER CUPS|
6 to 8 slices day-old bread
3 Tbsp. melted butter or
1/4 tsp. paprika
1/4 c. chopped onion
1 can cream of celery or
1 Tbsp. butter
1/4 tsp. nutmeg
1/8 tsp. pepper
1/3 c. milk
1 pkg. cooked frozen peas
1 (7 oz.) can tuna fish
3 Tbsp. chopped pimiento
1/4 c. grated sharp cheese
Remove crusts from bread; brush on both sides with
melted butter. Sprinkle with paprika. Press into muffin pans
and toast in a 350 degrees oven for 15 minutes. Using medium heat,
cook onion in 1 tablespoon butter until golden; stir in soup
and seasonings. Gradually add milk. Stir in remaining ingre-
dients and heat until cheese melts. Serve in toast cups.
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