1/4 c. butter
1 (4 oz.) can mushrooms, drained, save liquid
1/2 c. flour
1 3/4 c. liquid from mushrooms; add water to make 1 3/4 c.
3/4 c. milk (evaporated)
1 oz. pimento, diced
3/4 c. diced Chicken Style
2 hard boiled eggs, sliced
1/2 tsp. McKays chicken seasoning
1/2 green pepper, med. diced
1/3 c. frozen peas, thawed
1/4 tsp. salt

Saute mushrooms in butter over low heat, add flour to mushrooms and stir until smooth. Gradually stir liquids into the flour mixture keeping a smooth paste. Cook until thickened. Fold the remaining ingredients into sauce. Heat through. Do not boil. Serve over biscuits or toast. Ten servings 1/3 cup.