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Categories:Viewed: 43 - Published at: 6 years ago
Ingredients
- 1 qt. carrots, diced
- 1 qt. celery, diced
- 1 qt. onions, chopped
- 1 qt. chicken stock
- 1 gal. milk
- 2/3 lb. oleo or butter
- 7 oz. cornstarch
- 4 1/2 lb. Kraft ribbon slice cheese, grated
- salt and pepper to taste
- Tabasco to taste
Method
- Cook carrots, celery and onions in chicken stock until tender. Heat milk and add vegetables.
- Add a paste made of oleo and cornstarch.
- Slowly add the cheese.
- Season to taste with salt, pepper and Tabasco.