| | Directions | | Break up salmon and mash with fork. Combine milk, evaporated milk, margarine, salt, pepper, and salmon in 3 qt. saucepan. Heat until very hot but do not boil. Stir continually to prevent stew from sticking to bottom of pan. |
|
|
| Ingredients | | - |  | 1 - 7.5 ounce can pink salmon |
| - | | 1 1/2 quarts milk |
| - | | 1 can evaporated milk, large |
| - | | 4 tablespoons margarine |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon black pepper |
| |
| |
