| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | c | Diced potatoes |
| 1/2 | c | Sliced celery |
| 1/2 | c | Sliced carrots |
| 1 | tb | Parsley flakes (optional) |
| 1 | Chicken bouillion cube | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/2 | c | Water |
| 2 | tb | Flour |
| 1 1/2 | c | Milk |
| 1/2 | lb | Velvetta cheese, cut into cubes |
INSTRUCTIONS
In large saucepan, combine potatoes, celery, carrots, parsley, bouillion cube, salt, pepper, and water. Mix well and simmer, covered, for 20 minutes, or until vegetables are tender. Add milk to flour, mixing until blended. Add milk mixture to vegetables, and cook until thickened. Add cheese, and stir until melted. Serve hot. Kudos to JUDY CHATHAM who first posted this on the Eat-L list about a year and a half ago. Posted to EAT-L Digest 16 Dec 96 From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US> Date: Tue, 17 Dec 1996 18:10:40 EST
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