Ingredients

3 Tbsp. butter
3 Tbsp. all-purpose flour
1 tsp. salt
1 tsp. dry mustard
1 (14 3/4 oz.) can salmon, *drained
and juice reserved, skin and bones
removed
Milk
2 1/2 C. (10 oz.) shredded Cheddar
1 lb. Rotini, uncooked
3 Tbsp. softened butter
2 to 4 green onions, cut into 2 inch
long thin strips

Cooking Instructions

In medium saucepan, heat butter and garliC. Stir in flour, salt and dry mustard. Add milk to reserved liquid to equal 2 1/4 cups. Blend into flour mixture. Cook, stirring constantly, until thickened and bubbly. Add Cheddar cheese; stir until melted. Add salmon. Heat through. Prepare Rotini according to package directions; drain. Add softened butter; toss to coat. Arrange on warm serving platter. Spoon hot salmon mixture over Rotini. Top with green onion strips. Garnish as desired. Serve immediately. Refrigerate leftovers. *2 (6 1/2 ounce) cans tuna, drained and flaked, can be used instead of salmon. If using tuna, drain all liquid and use 2 1/4 cups milk.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)