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Categories:
water chicken potatoes onion carrots green pepper butter flour milk shredded sharp Cheddar cheese pimiento hot sauce pimiento cutouts parsley sprigs
Viewed: 35 - Published at: 7 years agoIngredients
- 3 c. water
- 3 chicken flavored bouillon cubes
- 4 medium potatoes, peeled and diced
- 1 medium onion, sliced
- 1 c. thinly sliced carrots
- 1/2 c. diced green pepper
- 1/3 c. butter or margarine
- 1/3 c. flour
- 3 1/2 c. milk
- 1 lb. shredded sharp Cheddar cheese
- 1 (2 oz.) jar diced pimiento, drained
- 1/4 tsp. hot sauce (optional)
- pimiento cutouts
- fresh parsley sprigs
Method
- 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, 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.
