| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Green onion; sliced |
| 1/2 |
c |
Celery; sliced |
| 2 |
tb |
Butter |
| 2 |
c |
Chopped potato |
| 2 |
c |
Chicken bouillon |
| 1/2 |
ts |
Dry mustard |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 1 1/2 |
c |
Shredded cheese |
| 1/2 |
c |
White wine |
| 3 |
c |
Broccoli |
INSTRUCTIONS
Brown bacon and crumble; set aside. In butter (or bacon drippings) cook
onion and celery until tender. Add broccoli, potatoes, chicken bouillon and
dry mustard. Bring to boil, then simmer for 15 minutes. Shake flour and
milk together. Stir into other mixture and cook, stirring until thickens.
Add cheese and stir until smooth. Add wine and heat through.
Posted to recipelu-digest Volume 01 Number 285 by "Diane Geary"
<diane@keyway.net> on Nov 22, 1997
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