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Asparagus Tuna Cream

2 Tbsp. flour
2 Tbsp. butter or oleo, melted
2/3 cup evaporated milk
1 (14 1/2 oz.) can cut asparagus spears
1 (6 1/2 oz.) can chunk Tuna, drained and flakes
1/4 cup chopped pimento
1/4 tsp. salt
1/4 tsp. onion salt
Dash of pepper
Dash of nutmeg


Blend flour and butter in saucepan. Stir in milk and liquid drained from asparagus. Cook and stir over medium heat until mixture thickens and boils. Add asparagus and Tuna, pimento, and seasonings. Heat to serving temperature.


Makes 4-6 servings.


Serve over biscuits or toast.





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