1 can (6 oz.) Chicken of the Sea. Skinless Boneless Pink Salmon, well drained
14-1/2 oz. stewed tomatoes
8 oz. pasteurized process cheese spread
1/2 teaspoon hot pepper sauce
10 oz. frozen mixed vegetables, cooked and drained
In blender, process tomatoes, cheese spread and pepper sauce until well blended. Place tomato mixture in medium saucepan. Stir in vegetables. Cook over medium heat 10 minutes or until heated. Gently stir in salmon. Pour into bowls.
Microwave Directions:
After tomato mixture is processed, place in 2-quart microwave-safe bowl. Stir in vegetables. Microwave on HIGH 5 minutes or until hot. Gently stir in salmon. Pour into bowls
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