| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Soups &, Stews | 4 | Servings |
INGREDIENTS
| 4 | Carrots; cut in 1" pieces | |
| 1 1/2 | c | Potatoes; peeled and diced |
| 2 | md | Onions; cut up |
| Water | ||
| 1 | pk | (10 oz.) frozen peas; thawed |
| 2 | c | Ham; cubed |
| 1 | cn | Cream of celery soup; undiluted |
| 1 | Jar; (8 oz.) process cheese spread |
INSTRUCTIONS
In a large saucepan or Dutch oven, combine carrots, potatoes, onions and just enough water to cover. Cook covered until veggies are tender about 10 minutes. Add peas and ham, continue to cook 5 more minutes. Drain water, stir in soup and cheese and heat through. Yields: 4-6 servings. Sometimes I use cream of mushroom soup. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 07, 1998
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