| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Dutch |
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Salad oil |
| 3/4 |
c |
Chopped onion |
| 6 |
c |
Water |
| 6 |
|
Chicken bouillon cubes |
| 8 |
oz |
Medium egg noodles |
| 1 |
ts |
Salt |
| 2 |
pk |
(10-oz) frozen chopped broccoli |
| 1/8 |
ts |
Garlic powder |
| 6 |
c |
Milk |
| 1 |
lb |
Velveeta cheese |
|
|
Pepper to taste |
INSTRUCTIONS
Heat oil in a large Dutch oven. Saut. onion over medium heat in oil for 3
minutes. Add water and bouillon cubes. Heat to boiling, stirring
occasionally, until cubes are dissolved. Gradually add noodles and salt,
making certain bouillon mixture continues to boil. Cook, uncovered, for 3
minutes, stirring occasionally. Stir in broccoli and garlic powder. Cook 4
minutes more. Lower heat and add milk, cheese, and pepper. Continue cooking
until cheese melts. Yield: 8 to 10 servings.
MRS. LUCY W. GARDNER
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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