2 c. diced, pared potatoes
1 tsp. salt
1 med. onion, finely chopped
2-1/2 c. water
1/2 c. chopped celery
Combine these ingredients. Cook to boiling. Lower heat and cook, covered, until potatoes are tender, about 20 minutes. Set aside.
1/4 c. butter, melted
1/2 tsp. Worcestershire sauce
1/4 c. flour
2 c. milk, scalded
1/2 tsp. pepper
8 oz. cheddar cheese
1/2 tsp. dry mustard
Melt butter. Blend in flour, pepper and mustard. Add Worcestershire sauce and milk gradually. Cook, stirring constantly, until thick and smooth. Add potatoes, including liquid, and cheese. Cook on low heat until cheese is melted. Sprinkle parsley flakes over top of each serving.
Makes about 2 quarts.
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