Fry onion in butter or margarine until tender, but not brown. Blend in
flour, and heat until bubbly. Add milk and stock, and cook until sauce
boils and thickens, stirring constantly. Remove from heat, and add shredded
cheese. Stir until melted. Add vegetables; heat. Top with parsley. Yield: 6
servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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