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4 medium potatoes, cubed
4 medium carrots, cut in
4 small onion, quartered
1 lb. franks
1/4 c. margarine
2 Tbsp. flour
1 can cream of mushroom soup
1 can evaporated milk
1 c. water
1/4 tsp. pepper

Saute potatoes, carrots, onion, franks and flour in
margarine about 5 minutes. Stir in remaining ingredients.
Bring to a boil; cover and simmer 35 minutes or until vegeta-
bles are tender. Makes 6 servings.

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