Theoretically pea wiggle is served over noodles, hence the wiggle. We like the biscuit version better. We keep the name the same because Tuna Pea Biscuit just doesn’t sound right.
BISCUITS
3 cups flour
1 Tbsp baking powder
¾ cup Crisco
1 Tbsp sugar
¾ tsp cream of tartar
1 cup skim milk
¼ cup heavy cream
½ Tbsp lemon juice
Preheat oven to 450º. Combine milk, cream and lemon juice, mix well and set aside. In large bowl, combine flour, baking powder, sugar and cream of tartar; mix well. Cut in Crisco with pastry cutter or fork until mixture resembles coarse crumbs. Make well in center of mixture and pour milk in all at once. Stir just until moistened. Drop by ice cream scoops on lightly grease cookie sheet. Bake 450º 12-14 minutes.
TUNA PEA WIGGLE
1½ cup skim milk
½ cup heavy cream
½ Tbsp lemon juice
2 Tbsp butter
2 Tbsp flour
½ tsp turmeric
Salt & pepper to taste
1 can tuna fish, drained
3 hard boiled eggs, sliced
1 cup frozen peas
Combine milk, cream and lemon juice, mix well and set aside. In medium sauce pan melt butter over medium heat. Stir in flour; pour in milk slowly, stirring vigorously. Cook, stirring constantly until mixture thickens; add tuna, peas and eggs. Sprinkle with turmeric. Serve over biscuits or egg noodles if you prefer.
© Crackerberries 2011
