You may also like
Categories:
water chicken bouillon cubes potatoes onion carrots green pepper flour pimento stalks celery margarine milk Cheddar cheese garlic thyme salt
Viewed: 16 - Published at: 6 years agoIngredients
- 3 c. water
- 5 chicken bouillon cubes
- 4 medium potatoes, diced
- 1 medium onion, sliced
- 1 c. carrots, thinly sliced
- 1/2 c. green pepper, diced
- 1/3 c. flour
- 2 oz. pimento
- 2 stalks celery, chopped
- 1/4 c. margarine
- 3 1/2 c. milk
- 6 oz. Cheddar cheese, grated
- Mrs. Dash to taste
- garlic powder to taste
- thyme to taste
- salt and pepper to taste
Method
- Combine water and bouillon cubes in a heavy Dutch oven.
- Bring to a boil.
- Add vegetables; cover and simmer 12 minutes or until vegetables are tender.
- Melt margarine in heavy pan; blend in flour and cook 1 minute.
- Gradually add milk and mix with a whisk. Cook over medium heat until thickened, stirring constantly.
- Add cheese, stirring over low heat until melted.
- Add all ingredients to Dutch oven, stirring over low heat.
- Do not boil.
- Serves 8.
