Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter 1 qt Chicken Stock
1/2 c Carrots, chopped 6 oz Mild Cheddar Cheese, grated
1/2 c Green Pepper, chopped 6 oz Sharp Cheddar Cheese,
1/2 c Celery, chopped Grated
1/2 c Onion, minced 4 c Milk
1/3 c Flour Salt And Pepper, to taste

Melt butter in the top of a double boiler. Add vegetables and braise
until tender. Blend in flour and cook 1 minute, stirring constantly.
Add stock and cook until thickened, stirring. (If you use chicken
stock, season it before adding). Now place over boiling water in the
top of a double boiler, add cheeses, and cook until they melt. Add
milk to thin the mixture until it is creamy and smooth. Season with
salt and pepper. Strain. Reheat in the double boiler. Serve hot.

Makes 2 quarts.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber,
1972. ISBN-0-397-00877-5

Recipe By : Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido:
Cooking

Browse by categories