| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Uncategoriz |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3 |
|
Chicken bouillon cubes |
| 4 |
|
Potatoes; diced |
| 1 |
|
Onion; diced |
| 1 |
c |
Chopped carrots |
| 1/2 |
c |
Diced green pepper |
| 1/3 |
c |
Butter/margarine |
| 1/3 |
c |
Flour |
| 3 1/2 |
c |
Milk |
| 4 |
c |
Or 1 lb. grated Colby cheese |
| 1/4 |
ts |
Tabasco sauce |
|
|
Salt and pepper |
INSTRUCTIONS
Dissolve bouillon in water. Bring to a boil. Add and cook potatoes, onions,
carrots and green pepper. Add butter and flour. Gradually add milk and cook
until thickened. Add cheese and stir until melted. Add Tabasco sauce. Do
not boil. Serves 8.
Margie Johnson
Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on
Feb 25, 1998
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