| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Microwave |
9 |
Cups |
INGREDIENTS
| 6 |
sl |
Bacon; chopped |
| 1/2 |
c |
Celery; finely chopped |
| 1/2 |
c |
Carrot; finely chopped |
| 1/2 |
c |
Onion; finely chopped |
| 1/2 |
c |
Green pepper; finely chopped |
| 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Half-and-half |
| 1 |
c |
Milk |
| 1 |
cn |
Clear chicken broth; 14 oz |
| 2 |
c |
Cheddar cheese; shredded |
INSTRUCTIONS
Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9
minutes or until done. Remove bacon with a slotted spoon, reserving
drippings in casserole; set bacon aside.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until
tender. Blend in lfour, salt, and pepper; stir well. Gradually stir in
half-and-half, milk, and chicken broth. Cover and microwave at HIGH 7 to 11
minutes or until thickened and bubbly, stirring at 2 minute intervals. Add
cheese, stirring until melted. Cover and microwave at MEDIUM 2 minutes. Top
each serving with bacon.
SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy
Coleman.
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