| 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
A Message from our Provider:
“You’re never too old for God”