creamed vegetables for a crowd
- Categories
- Vegetables
- Yield
- 12 servings
| Measure | Ingredient |
|---|---|
| Serves 12 | |
| 1 pounds | Carrots, sliced |
| 1 pounds | Onions, sliced |
| ¼ cup | Celery |
| 10 cans | Cream of chicken soup |
| 2 tablespoons | Butter |
| ½ cup | Sour cream |
| ¼ cup | Dry white wine |
| 2 tablespoons | Parsley |
%%%%% CREAM SAUCE %%%%%
Cook carrots and onions until almost cooked through. Add celery and continue cooking for about 5-10 minutes. Drain well. In saucepan, combine soup, butter, cream and wine and slowly heat. When sauce is steaming hot, pour over drained vegetables and sprinkle with parsley.
Origin: Homestyle, Canadian Classics. Ladies of the Royal Purple.
Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 08-16-95
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