| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soups &, Stews |
10 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3 |
|
Chicken bouillon cubes |
| 4 |
md |
Potatoes; peeled & diced |
| 1 |
c |
Thinly sliced carrots |
| 1 |
md |
Onion; sliced |
| 1/2 |
c |
Diced green pepper |
| 1/3 |
c |
Butter or margarine |
| 1/3 |
c |
Flour |
| 3 1/2 |
c |
Milk |
| 4 |
c |
Shredded sharp cheddar cheese |
| 2 |
oz |
Diced pimiento; drained |
| 1/4 |
ts |
Hot sauce; optional |
|
|
Pimiento cutouts |
|
|
Fresh parsley sprigs |
INSTRUCTIONS
Combine water and bouillon cubes in dutch oven; bring to a boil. Add
vegetables; cover and simmer 12 minutes or until vegetables are tender.
Melt butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and bubbly. Add cheese,
stirring until melted.
Stir cheese sauce, pimiento, and hot sauce into vegetable mixture. Cook
over low heat until thoroughly heated (do not boil). Garnish each serving
with pimiento cutouts and a parsley sprig.
Busted by Gail Shermeyer 4paws@netrax.net
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998
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