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.
Serving size: Complete recipe
Calories 4476 Calories from Fat 2716
% Daily Value*
Total Fat 307 g471.6%
Saturated Fat 154.9 g774.5%
Trans Fat 0 g
Cholesterol 858.9 mg286.3%
Sodium 9053.6 mg377.2%
Total Carbohydrates 181 g60.3%
Dietary Fiber 20.9 g83.7%
Sugars 38.1 g
Protein 249 g497.5%
Vitamin A 179.1% Vitamin C 21.6%
Calcium 424.8% Iron 32.2%
*Based on a 2000 Calorie diet