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| 1 cup |
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Celery, chopped |
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| 1/2 cup |
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Onions, chopped |
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| 1 cup |
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Carrots, diced |
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| 2 cups |
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Broccoli, chopped |
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| 1 cup |
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Cauliflower |
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| 1 cup |
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Potatoes, diced |
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| 3/4 cup |
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Butter |
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| 3/4 cup |
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Flour |
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| 2 cups |
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Milk |
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| 1 tsp |
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Sugar |
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Salt & Pepper |
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| 4 cups |
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Milk |
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| 8 oz |
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Cheese whiz |
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Chicken Bouillon |
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| 1 |
Cook until tender: celery, onions, carrots, broccoli, cauliflower and potatoes. Drain off some water. |
| 2 |
In final pot, cook until thickened: butter, flour, milk and sugar. |
| 3 |
To milk mixture add salt, pepper, milk, chez and boulion. Once cheese is melted, add vegetables. |
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| Recipe Source |
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Author: Betty Yorgason? |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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