1 (8 oz.) can pink salmon or 1 (6-8 oz.) can oysters
4 oz. butter
1/2 gallon 2% milk
1/2 tsp. salt
1/4 tsp. black pepper (optional)

First use a thick or non-stick pot. Pour in milk, heat until steaming. Add butter, salt and pepper. When butter is dissolved, add salmon. Bring to a boil. Stir constantly to prevent from sticking to pot. Simmer 2 minutes. Serve with oyster crackers or saltines. For extra added spice, add a dash or 2 of Texas Pete hot sauce. Serves 4-6.