| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Dutch |
Casseroles, Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3 |
|
Chicken-flavored bouillon cubes |
| 4 |
md |
Potatoes; peeled and diced |
| 1 |
md |
Onion; sliced |
| 1 |
c |
Thinly sliced carrots |
| 1/2 |
c |
Diced green pepper |
| 1/3 |
c |
Butter or margarine |
| 1/3 |
c |
All-purpose flour |
| 3 1/2 |
c |
Milk |
| 4 |
c |
Sharp cheddar cheese; grated |
| 1 |
|
Jar (2 oz) diced pimiento; drained |
| 1/4 |
ts |
Hot sauce; optional |
|
|
Fresh parsley sprigs |
INSTRUCTIONS
Combine water and bouillon cubes in a 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 a parsley sprig.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 226 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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