B
ButterSticks
Guest
It freezes well and is delicious!
2 cups diced potatoes
1 cup sliced carrots
1.5 cups chopped onion
1 cup chopped celery
2 cups water
.25 cup butter
6 tsp bouillon or 6 cubes
2 cups milk
.5 cup unsifted flour
3 cup shredded cheddar cheese
1 tsp dry mustard
1/4-1/2 tsp cayenne pepper
Combine potatoes, onion, carrots, celery, water, butter and bouillon. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until veggies are tender.
Combine milk and flour in small bowl and beat until smooth. Gradually blend into vegetable mixture. Add cheese, mustard, and pepper. Cook and stir until cheese melts.
2 cups diced potatoes
1 cup sliced carrots
1.5 cups chopped onion
1 cup chopped celery
2 cups water
.25 cup butter
6 tsp bouillon or 6 cubes
2 cups milk
.5 cup unsifted flour
3 cup shredded cheddar cheese
1 tsp dry mustard
1/4-1/2 tsp cayenne pepper
Combine potatoes, onion, carrots, celery, water, butter and bouillon. Bring to a boil. Reduce heat, cover, and simmer 30 minutes or until veggies are tender.
Combine milk and flour in small bowl and beat until smooth. Gradually blend into vegetable mixture. Add cheese, mustard, and pepper. Cook and stir until cheese melts.