When I was growing up in the 70's, my mother made tuna biscuit braid with creamed peas. My dad has looked everywhere but cannot find the recipe. Since my parents are no longer together I have no other resource but to check with your company myself. Any help you could give me would be most appreciated.

Sincerely,

Rhonda Driscoll

Hi Rhonda,

Thank you so much for your inquiry.

When we talk to people about the comfort food they love as adults, the conversation almost always returns to the things they loved as a child. Our food memories shape our paths as eaters further into the future than any of us really expect, and none more than that first taste.

There are many recipes for a Tuna Biscuit Braid with Snow Peas on the web. I found two of them and have attached them below. They both look yummy!

I hope this is what you are looking for.

Thank you for writing and keep on Cook'n!

#1 - Tuna Biscuit Braid

2 cans (6 1/2-7 oz.) tuna, drained & flaked

1/4 c. mayonnaise

2 tbsp. chopped parsley

1 tbsp. lemon juice

1 tbsp. minced onions

1/2 tsp. salt

Bisquick dough

Creamed peas (2 c. canned peas in 1 c. med. cream sauce)

Heat oven to 425 degrees (hot). Mix tuna, mayonnaise, parsley, lemon juice, onion and salt. Prepare Bisquick dough as directed on package. Knead 8-10 times on lightly floured cloth-covered board; roll into rectangle 12 x 10 inches. Put on baking sheet.

Spread tuna mixture down center of dough. Make 7 cuts down each side from edge of dough to tuna filling. Bring first 2 opposite strips over filling, seal ends. Continue to criss-cross remaining strips. Bake 15-20 minutes. Serve slices topped with creamed peas. Note: Serves 6-8.

CREAM SAUCE (MEDIUM) :

2 tbsp. butter

2 tbsp. flour

1/4 tsp. salt

1/8 tsp. pepper

1 c. milk

#2 - Tuna Biscuit Braid (this one has cheese and no peas, but they could still be added)

About This Recipe

"This recipe comes from the Chicago Tribune, published in the 1980s."

Ingredients

1 (9 1/2 ounce) cans tuna, drained and flaked

3/4 cup cheddar cheese, grated

1/4 cup mayonnaise

2 tablespoons parsley, chopped

1 tablespoon lemon juice

4 green onions, chopped with tops

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups biscuit mix

1/2 cup water

celery seed (optional)

Directions

Heat oven to 425°F Grease a small baking sheet.

Combine tuna, cheese, mayonnaise, parsley, lemon juice, onion, salt, and pepper. Blend thoroughly and set aside. (Note: You can use Swiss or another kind of cheese if you like.).

Add water to biscuit mix, and knead 10 times on a lightly floured surface.

Pat dough into a 10x12-inch rectangle in the center of the baking sheet.

Spread tuna mixture evenly down the center of the rectangle.

Make 6-7 cuts down each side of the rectangle, from the outer edge to the tuna mixture.

Bring the opposite strips up and over the filling and seal the ends to form a braid.

Sprinkle with celery seed.

Bake 15-20 minutes at 425°F.

Use two large pancake turners to lift onto serving plate.

Cut into pieces crosswise.