2 tbsp. butter
2 tbsp. minced onion
1/2 c. chopped celery
2 tbsp. flour
1/4 tsp. salt
3/4 c. evaporated milk
1 tbsp. lemon juice
1 can drained tuna
2 chopped hard-cooked eggs
1 tbsp. chopped parsley
1 pkg. biscuits (suggest crescent rolls)
2 oz. sliced processed cheese

1 Melt butter in saucepan, saute onion and celery until tender. Blend in flour and salt. Slowly add evaporated milk. Stir until smooth. Stir in lemon juice, tuna, egg, and parsley.

2. Mold and stretch out biscuits to 4 inch diameter, place heaping tablespoon in center. Pull-up and pleat edges, press to seal.