|3||Chicken bouillon cubes|
|4 mediums||Potatoes; peeled & diced|
|1 cup||Thinly sliced carrots|
|1 medium||Onion; sliced|
|½ cup||Diced green pepper|
|⅓ cup||Butter or margarine|
|4 cups||Shredded sharp cheddar cheese|
|2 ounces||Diced pimiento; drained|
|¼ teaspoon||Hot sauce; optional|
|Fresh parsley sprigs|
Combine water and bouillon cubes in 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. Gradually add milk; cook over medium heat, 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.
Busted by Gail Shermeyer 4paws@...
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998
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