10: 1/2 cup butter
20: 6 tablespoons flour
30: 1 quart milk
40: 2 cups coon cheese-cubed *
50: 1/2 cup chopped celery
60: 1/2 cup chopped green peppers
70: 1/2 cup chopped onion
80: 1/2 cup chopped carrot
90: 2 cups chicken stock
100: READ: Melt 6 tablespoons butter, add flour, blending well.
110: READ: Pour in the milk, gradually, stirring Constantly.
120: READ: Bring to a boil.
130: READ: Add Cheese.
140: READ: Remove from heat, but keep warm.
150: READ: Melt the rest of the butter in another pan.
160: READ: Add celery, green peppers, onion and carrots.
170: READ: Sauté to a light brown.
180: READ: Add stock and mix well.
190: READ: Combine the two mixtures.
200: READ: Reheat.
210: REM: Serves 6.
*Now called KRAFT Cracker Barrel New York aged reserve cheese
- this is an OLD recipe. |
