Salmon N Spaghetti
|Canned evaporated milk||12 Ounce (Two 6 Ounce Can)|
|Shredded sharp cheddar cheese||1 Pound (4 Cup())|
|Sliced pimiento stuffed olives||3⁄4 Cup (12 tbs)|
|Canned salmon||16 Ounce, drained and separated into piece (One Can)|
|Chopped chives||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooked spaghetti||1 Pound, cooked and drained|
Mix evaporated milk and salt in a saucepan; set over low heat and bring just to boiling.
Blend the cheese, olives, salmon, chives, and cayenne pepper into milk in saucepan and heat thoroughly, stirring until cheese is melted.
Heat butter and garlic in a small skillet over low heat until butter is melted.
Pour garlic butter over hot cooked spaghetti and toss until mixed.
Put buttered spaghetti on a serving platter and top with the hot salmon sauce.