| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Soups, Cheese, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | c | Chopped cabbage |
| 1 | c | Chopped onion |
| 1 | c | Celery slices |
| 1 | c | Frozen peas, thawed |
| 1 | c | Thin carrot slices |
| 1/2 | c | Butter |
| 12 | oz | Cream style corn |
| 2 1/2 | c | Milk |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | ts | Thyme |
| 2 1/2 | c | Sharp cheddar cheese, shredd |
INSTRUCTIONS
Saute cabbage, onion, celery, peas, and carrots in butter in 3 quart sauce pan for 8 to 10 minutes or until vegetables are tender, stirring frequently. Add corn, milk, and seasonings; heat over low temperature 15 minutes, stirring occasionally. Add cheese, stir until melted. Yield: Approximately 2 quarts. From The Flavor of Vermont, Vermont Agricultural Enterprises, Inc. No copyright shown. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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