-Mom Roberts
4-5 cups cubed potatoes
2 cups sliced carrots
1 cup onion (finely chopped)
2 tsp. salt
1 (10 oz) bag chopped, frozen broccoli
Place above ingredients in large pot and fill with enough water to cover all of the ingredients. Bring to boil and then lower to a simmer and cook until potatoes and carrots are tender. Add frozen broccoli and cook until broccoli is warmed through. Note: You might need to drain off a little liquid if there is more than about 1-2 cups liquid left after the vegetables are cooked.
In another sauce pan:
Melt ½ cup butter. Then add ¼ cup flour to make a roux. Whisk in 2 cups milk.
Add:
6 chicken bouillon cubes (crushed) or 6 tsp. bouillon granules
1 TBSP. dry mustard
½ tsp. pepper
Stir until thick. Add 1 lb. Velveeta cheese cut into chunks. Heat until blended. Pour over vegetables (do not drain), and put in Crock-pot to keep warm.
Delicious served in bread bowls!
4-5 cups cubed potatoes
2 cups sliced carrots
1 cup onion (finely chopped)
2 tsp. salt
1 (10 oz) bag chopped, frozen broccoli
Place above ingredients in large pot and fill with enough water to cover all of the ingredients. Bring to boil and then lower to a simmer and cook until potatoes and carrots are tender. Add frozen broccoli and cook until broccoli is warmed through. Note: You might need to drain off a little liquid if there is more than about 1-2 cups liquid left after the vegetables are cooked.
In another sauce pan:
Melt ½ cup butter. Then add ¼ cup flour to make a roux. Whisk in 2 cups milk.
Add:
6 chicken bouillon cubes (crushed) or 6 tsp. bouillon granules
1 TBSP. dry mustard
½ tsp. pepper
Stir until thick. Add 1 lb. Velveeta cheese cut into chunks. Heat until blended. Pour over vegetables (do not drain), and put in Crock-pot to keep warm.
Delicious served in bread bowls!
1 comment:
WInner! Winner! Winner!
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