| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Soups/stews, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken broth |
| 5 |
tb |
Butter |
| 4 |
tb |
Flour |
| 2 |
|
Carrots, peeled and diced |
| 4 |
|
Green onions, diced |
| 6 |
oz |
Grated cheddar cheese |
| 2 |
|
Sprigs parsley, chopped |
| 2 |
|
To 3 oz ham, diced |
|
|
Tabasco sauce |
|
|
Bacon bits |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Servings: 4
Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until
tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp
flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco
sauce. Season to taste. Heat until cheese is melted. Top with bacon bits
when served.
Makes 4 8-ounce servings.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.
Posted by Sallie Krebs. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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