Ingredient:
- 2 c. milk
- 3 tbsp. butter
- 2 tbsp. finely chopped onion
- 3 tbsp. flour
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1/2 tsp. thyme
- 1/2 tsp. granulated garlic
- 2 chicken bouillon cubes
- 1 1/2 c. boiling water
- 2 c. shredded Cheddar cheese
- 1 c. cooked finely chopped broccoli
Direction:
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.
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Ingredient:
- 4 lbs. beef round steak, cut in 1 inch
cubes
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
drained
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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