Ingredients-
3 c. water
3 chicken bouillon cubes
4 potatoes, diced
1 onion, diced
1 c. chopped carrots
1/2 c. diced green pepper
1/3 c. butter/margarine
1/3 c. flour
3 1/2 c. milk
4 c. or 1 lb. grated Colby cheese
1/4 tsp. Tabasco sauce
Salt and pepper
Method:-
Dissolve bouillon in water. Bring to a boil. Add and cook potatoes,
onions, carrots and green pepper. Add butter and flour. Gradually add milk
and cook until thickened. Add cheese and stir until melted. Add Tabasco
sauce. Do not boil. Serves 8. Margie Johnson