I found this recipe in a booklet from a seasoning company. It sounds good and I will defiantly try it, with a few changes.
- 2 cups peeled and diced potatoes
- ¼ cup celery, finely chopped
- ¼ cup onion, finely chopped
- 2 ½ teaspoons of salt
- 2 cups of water
- ¼ cup butter
- ¼ cup flour
- ¼ teaspoon black pepper
- ½ teaspoon dry mustard
- 1 ½ teaspoon Worcestershire sauce
- 3 cups of milk
- ¼ lb. cheese, grated
- 2 teaspoons parsley, finely chopped
- 1 cup of cooked tomatoes
Combine potatoes, celery and onion with the water in a deep stew pot. Cover and simmer until tender, about 15 minutes. Melt butter in a double boiler. Blend in the flour. Add pepper, mustard, Worcestershire and milk. Cook, stirring constantly, until it thickens. Add cheese and stir until it is melted. Stir into the potato mixture. Add parsley and tomatoes.
Makes about 6 servings.
This calls for way too much salt. I don’t think I’d add more than a teaspoon.
Carrots and corn would be nice in it and some type of green vegetable.