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Chowder Florentine

1 package (9 oz.) frozen spinach
2 Tbsp. margarine
2 Tbsp. flour
2 cups skim milk
1 can (6 1/2 oz.) water-pack Tuna, drained, flaked
1 hard cooked egg, chopped
2 Tbsp. pimento, chopped
2 tsp. chives, snipped
2 tsp. Dijon style mustard
1 tsp. lemon juice

1 hard cooked egg, sliced

Thaw and drain spinach. In a medium saucepan, melt margarine. Add flour stirring constantly over low heat, until browned. Add milk and mix well, then add the spinach. Add Tuna, chopped egg, pimento, chives, mustard and lemon juice. Simmer over low heat to blend flavors, about 10 minutes. Garnish with egg slices and paprika, if desired.

Serves 4

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