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Categories:
water potatoes onion green pepper flour Cheddar cheese pimento hot sauce chicken carrots butter milk
Viewed: 115 - Published at: 8 years agoIngredients
- 3 c. water
- 4 medium potatoes, peeled and diced
- 1 medium onion, sliced
- 1/2 c. diced green pepper
- 1/3 c. flour
- 4 c. (1 lb.) shredded sharp Cheddar cheese
- 1 (2 oz.) jar diced pimento, drained
- 1/4 tsp. hot sauce (optional)
- 3 chicken bouillon cubes
- 1 c. thinly sliced carrots
- 1/3 c. butter
- 3 1/2 c. milk
Method
- Combine water and bouillon cubes in a Dutch oven; bring to boil.
- Add vegetables; cover and simmer 12 minutes or until vegetables are tender.
- Melt butter in a heavy saucepan; blend in flour and cook 1 minute.
- Gradually add milk; cook over medium heat until thickened, stirring constantly.
- Add cheese, stirring until melted.
- Stir cheese sauce, pimento and hot sauce into vegetable mixture.
- Cook over low heat until thoroughly heated. Do not boil.
- Yield:
- 8 to 10 servings.
