Weiner stew

Yield: 8 servings

Measure Ingredient
1 pounds Weiners
6 cups Potatoes, diced
3 cups Carrots, sliced
2 \N Onions
2 cups Celery, diced
2 teaspoons Salt
¼ teaspoon Pepper
1 cup Milk
3 pints Water
2 tablespoons Flour
2 tablespoons Butter

Cook potatoes, carrots, onions and celery in salt water until soft.

Add milk, sliced weiners and pepper and bring to a boil.

Thicken with four and butter that have been rubbed together to form a smooth paste.

Serve with a nippy salad.

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