| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Soups |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine or butter |
| 1 |
sm |
Onion; chopped (about 1/4 cup) |
| 1 |
md |
Stalk celery; thinly sliced (about 1/2 cup) |
| 2 |
tb |
All-purpose flour |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Dry mustard |
| 1 |
c |
Milk |
| 1 |
cn |
(10-3/4 ounces) condensed chicken broth |
| 2 |
c |
Shredded cheddar cheese (8 ounces) |
INSTRUCTIONS
Heat margarine in 2-quart saucepan over medium heat. Cook onion and celery
in margarine about 2 minutes. Stir in flour, pepper and mustard. Stir in
milk and chicken broth. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat,
stirring occasionally, just until cheese is melted. Sprinkle with paprika
if desired. 6 SERVINGS (ABOUT 1 CUP EACH); 355 CALORIES PER SERVING.
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland
<kirkland@gj.net> on Nov 21, 1997
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“God is glorified by a thankful heart.”