| Ingredients: |
1/4 cup butter
1 medium onion, chopped
1/3 cup flour
2 cups milk
1 (10-3/4 oz.) can chicken broth
8 oz. pasteurized process cheese spread, cubed |
1/4 teaspoon hot pepper sauce
1/4 teaspoon white pepper
1 (16 oz.) can Veg-All Mixed Vegetables, drained
2 tablespoons chopped parsley |
| Cooking
Instructions: |
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Melt butter in large pan. Add onion; cook until tender. Add flour; whisk. Cook 1 minute on low heat, stirring until thickened. Add milk and chicken broth; cook on medium heat, stirring until thickened. Add cheese and seasonings, stirring until cheese has melted. Add Veg-All and parsley. Reduce heat and cook until heated. (Do not boil.) |
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