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2 Tbsp. butter or margarine
1 cup diced white potatoes
1 cup thinly sliced celery
2 (10 1/2 oz.) can Oyster S tew, undiluted
2 (7 oz.) cans Tuna, drained & flaked
1 (17 oz.) can English peas, drained
3 cups milk
2 Tbsp. diced onion
1 tsp. salt
2 Tbsp. chopped fresh parsley
Pinch of red pepper
Additional chopped fresh parsley (optional)
Melt butter in a large Dutch oven; add potatoes and celery. Saute until potatoes are lightly browned and celery is tender.
Stir in next 8 ingredients. Place stew over medium-low heat until thoroughly heated, stirring occasionally. If desired, garnish each serving with additional chopped fresh parsley.
Yield: 8-10 servings.
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