4 tbsp. butter
4 tbsp. flour
1 tsp. salt
2 cups milk
1/4 lb. Velveeta cheese
1 small jar pimientos
1 can mushrooms, sliced
6 hard boiled eggs

Melt butter over low heat. Stir in flour and salt being careful not to brown. Gradually stir in milk and stir until smooth. Add cheese and stir until melted. Add pimientos and mushrooms, including the liquid from the cans. Stir again until smooth.

Finally, add chopped hard boiled eggs and reheat until hot. But not to boil.

May be served over Chinese noodles, rice or toast.

Serves 8 generously.