Fun Fish
1 1/4 cup shredded cheddar cheese
1 71/2-ounce can crab meat or two cans tuna, drained
1/4 teaspoon onion powder
1 egg divided
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon capers
10-12 green olive slices
Dough for tomato cheese pastry:
3 cups flour
1 1/2 teaspoon salt
1 cup shortening
1 teaspoon worcestershire sauce
1/3 cup tomato juice
1 can cream of mushroom or celery soup
3/4 cup milk
2 tablespoons pimentos
Cut shortening into dry ingredients and add worcestershire sauce to tomato juice. Add both to flour for dough. Roll and cut 33 circles with seafood can. Cut nine circles in quarters and mark "fins" with knife. Place 1/2 of whole circles on board, then cookie sheets.
For filling, combine crabmeat or tuna, parsley, salt, onion and garlic powder, egg yolk and 1/4 cup cheese. Place spoonful of filling on each circle. Brush edges with egg white. Add top circles, including fins, and seal.
Mark the mouth with a knife. Add olives for eyes. Snip fish with scissors to resemble scales. Bake at 400 degrees Fahrenheit for 10 to 15 minutes.
While that cooks, combine cream of mushroom or celery soup, milk, pimentos and remainder of cheese. Heat, pour over fish before serving.
Makes 12 servings.
"These are a bit of trouble, but well worth it," Balkavich said. "These 'fun fish' are a nourishing meal, served with a few carrots and celery sticks and maybe a cookie. I made them for my children and grandchildren. Perhaps I will make them for my great-grand kids."
