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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Easy / Number of Servings: 8 |
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Directions: Cut the carrots in thin slices.
Cut the Velveeta into small pieces.
In a large saucepan, cook carrots, onions and celery in butter or margarine until tender but not brown; blend in flour.
Add milks and chicken broth, cook and stir until thickened and bubbly.
Stir in tuna, Worcestershire sauce, and salt.
Heat through; add cheese and stir until cheese has melted.
Garnish with fresh chopped chives.
Yield: about 8 servings.
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