Ingredients

1 (1 lb.) can salmon
1 (10 1/2 oz.) can tomato puree
2 C. water
Minced parsley (optional)
Salt and pepper
1 sm. onion, minced
2 Tbsp. butter
2 Tbsp. flour
1 (14 1/2 oz.) can evaporated milk

Cooking Instructions

Put salmon with liquid into large saucepan with tomato puree, parsley and water. Bring to a boil and simmer 20 minutes. Cook onion in butter in another saucepan until golden brown; blend in flour. Add milk gradually, and cook until thickened, stirring constantly. Add salmon mixture; season to taste. Heat until hot.

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