Curried Tuna Custard
1 tsp butter or margerine
1 tbsp finely chopped scallions
1 tsp flour
1/4 tsp curry powder
1/4 cp skim milk
1/3 cp part skim milk ricotta cheese
1/8 tsp salt
1 can (3 1/2 oz) tuna packed in water, drained
1/4 cp fozen peas, thawed
1/2 tsp lermon juice
1 - Melt butter or margerine in small skillet
2 - Add scallions.
3 - Cook until tender.
4 - Blend in flour and curry powder.
5 - Cook, stirring 2 minutes.
6 - Stir in milk.
7 - Cook, stirring continually un til sauce thickens and comes to boiling.
8 - Beat ricotta, egg, and salt together in small bowl.
9 - Stir in tuna, curry sauce, peas, and lemon juice.
10 - Turn into 10 inch ramekin or foil baking pan about 5 inches in diameter.
11 - Place ramekin in pan of boiling water.
12 - Bake in 350 degree oven 35 minutes or un til custard is set.
13 - Chill.
14 - Serve at room temperature.
Yield: 1 serving