|Canned tuna||6 Ounce, drained|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cooked lima beans||1 Cup (16 tbs)|
|Diced american cheese||1 Cup (16 tbs)|
|Chopped pimento||2 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Combine the tuna, onion, lima beans, half the salt, pepper, American cheese and pimento in a bowl and mix well; let stand while preparing the dough.
Combine the flour, baking powder and remaining salt in a bowl and mix well.
Place the vegetable oil and milk in a measuring cup; do not stir.
Pour the vegetable oil and milk all at once into the flour mixture.
Stir with a fork until the mixture cleans the side of the bowl and forms a ball.
Knead about 10 times to smooth the dough.
Roll between sheets of waxed paper into a 10x12 inch rectangle.
Place on an ungreased baking sheet.
Spread the tuna filling down the center.
Make seven 3 inch long cuts on each side; fold alternately over the center, braiding to enclose the filling.
Bake at 425 degrees for 20 to 25 minutes or until hot and golden brown.