| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | Potatoes | |
| 3 | Carrots | |
| 1 | pk | (10-oz) frozen broccoli (or equivalent fresh, partially cooked) |
| 1 | cn | Cream of celery or chicken soup |
| 1/2 | lb | Velveeta |
| Milk |
INSTRUCTIONS
Dice potatoes and carrots. In a 3-qt. pan, put carrots on to cook first in about 2-3 cups of water. Add potatoes after about 5 minutes. Cook until almost done, adding water if needed. Add broccoli and cook until almost tender. Stir in soup and then Velveeta. Heat until cheese melts. Add milk if needed for desired consistency. Heat through. This is one of those play-with recipes. Adjust the amounts to suit your own tastes. Posted to EAT-L Digest 22 October 96 Date: Tue, 22 Oct 1996 21:52:52 -0700 From: Julie Sterchi <[email protected]>
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