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Salmon N Spaghetti Recipe
|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|
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 mg
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
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.