| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 3 |
|
Carrots; cut into 1-inch pieces |
| 1 |
lg |
Potato; diced |
| 1 |
|
Onion; thinly sliced |
| 1 |
pk |
(10-oz) frozen lima beans |
| 1 |
c |
Green beans; cut in half lengthwise |
| 2 |
c |
Water |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Celery seed |
| 1/8 |
ts |
Thyme |
| 2 |
c |
Milk |
| 1/4 |
lb |
Sharp cheese; shredded |
|
6 |
servings. |
INSTRUCTIONS
Melt butter or margarine in cooker. Add carrots, potatoes, onion, lima
beans, green beans, water, salt, pepper, celery seed, and thyme. Place
cover on cooker and heat until steam begins to flow from vent, to release
all air from cooker. Then cook according to the directions for your cooker.
Reduce pressure and remove cover. Heat milk until a film forms across top.
Stir in cheese and milk, continuing to stir until cheese has melted. Yield:
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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