| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cubed potatoes |
| 1 1/2 |
c |
Water |
| 1 |
c |
Carrot slices |
| 1/3 |
c |
Chopped onion |
| 1 |
ds |
Of pepper |
| 1 |
lb |
Velveeta pasteurized process cheese spread; cubed |
| 1 |
pk |
(9-oz) frozen cut green beans; thawed; drained |
| 1/2 |
c |
Beer |
| 1 |
ts |
Dried marjoram leaves; crushed |
INSTRUCTIONS
Combine potatoes, water, carrots, onions and pepper; Cover; simmer 30
minutes or until vegetables are tender. Stir in remaining ingredients;
continue heating until Velveeta cheese spread is melted. Six 1-cup
servings. Variation: Substitute milk for beer
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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