1/2 c. sliced green peppers
2 slices onion
3 tbsp. butter
1/2 tbsp. salt
6 tbsp. flour
3 c. milk
1 lg. can tuna fish, drained, or 2 small cans
1 tbsp. lemon juice

Melt butter, add green peppers and onions. Cook until soft. Add flour and stir until well blended. Add salt. Add milk slowly, stirring constantly until thick and smooth. Bring to a boil, boil 2 minutes. Add remaining ingredients. Pour into large baking pan and cover with cheese rolls. Serves 8.

CHEESE ROLLS
1 1/2 c. flour
3 tsp. baking powder
1/2 tsp. salt
3 tbsp. shortening
1/2 c. milk
3/4 c. grated cheese
2 pimientos, chopped

Sift first four ingredients together. Cut in shortening. Add liquids and toss lightly on floured board until smooth. Roll out into an 8 x 12 sheet. Sprinkle with cheese and pimiento. Roll like a jelly roll and cut into 8 slices. Flatten slightly and lay on top of creamed mixture. Bake in a hot oven 450 degrees for 30 minutes until brown.