Thursday, February 21, 2013

Creamy Tuna Garden Wedges (Bisquick)

Here's a recipe right out of a 1980's Bisquick recipe book.  So refreshing for a summer evening dinner party.


2 c. Bisquick baking mix

1/2 c. cold water

1 (8 oz.) pkg. cream cheese, softened

1/2 c. mayonnaise or salad dressing

1/2 c. sliced green onions

2 tsp. prepared horseradish

1/8 tsp. red pepper sauce

1 (6.5 oz.) can tuna, drained

2 med. celery stalks, cut diagonally into 1/4 in. slices

Assorted fresh vegetables (sliced mushrooms, cherry tomato halves, cucumber, chopped broccoli)

Shredded cheese

Heat oven to 450 degrees. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Pat dough in ungreased 12 inch pizza pan with floured hands, forming 1/2" rim. Bake until crust is light brown, about 10 minutes. Cool 10 minutes.

Mix cream cheese, mayonnaise, onions, horseradish, pepper sauce, and tuna; spread evenly over crust. Divide dough into 6 wedges with celery slices. Top wedges with vegetables and cheese. Cover and refrigerate at least 1 hour

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