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1 (12 oz.) can corned beef,
broken in pieces
1 can condensed cream of
potato soup
3 c. milk
1 (10 oz.) pkg. frozen
Brussels sprouts, thawed
and cut up
dash of pepper

In a large saucepan, blend soup and 1 1/3 cups of the
milk. Stir in Brussel's sprouts and pepper. Bring to boiling,
stirring occasionally. Reduce heat; simmer 15 minutes, until
sprouts are tender. Add remaining 1 2/3 cups milk and corned
beef. Heat through. Makes 4 to 5 servings but can be used for
8 small servings. Serve in lotus bowls.

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