Recipe - Quick Golden Stew

4 Carrots; cut in 1" pieces
1 One half cup Potatoes; peeled and minced
2 md Onions; cut up
Water
1 pack (10 oz.) frozen peas; thawed
2 cup Ham; cubed
1 cn Cream of celery soup;
undiluted
1 Jar; (8 oz.) process cheese
spread

In a large saucepan or Dutch oven, combine carrots, potatoes, onions and
just enough water to cover. Cook covered until veggies are tender about 10
minutes. Add peas and ham, continue to cook 5 more minutes. Drain water,
stir in soup and cheese and heat through. Yields: 46 servings. Sometimes I
use cream of mushroom soup.

busted by sooz

Recipe by: Key Gourmet

Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 07, 1998