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Tuna Cupcakes

1 lg. can tuna
2 cans cream of mushroom soup
Baking powder biscuit dough to fill 10 to 12 cupcake tins

Roll out dough, cut in squares and fit into cupcake tins. In cast iron skillet, pour tuna and soup. Rinse out soup can with milk, thicken if necessary. Peas can be added. Fill pastry 2/3 full with mixture. Pull a little dough over the edges so the tuna mix won't boil out.
Bake at 350 degrees until biscuit is done. Any extra sauce can be served as an extra sauce of gravy.

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