Recipe - Vegetable Gratin

3 cup Water
3 Chickenflavored bouillon
cubes
4 md Potatoes; peeled and minced
1 md Onion; cut or sliced up
1 cup Thinly cut or sliced up carrots
One half cup Diced green pepper
1/3 cup Butter or margarine
1/3 cup Allpurpose flour
3 One half cup Milk
4 cup Sharp cheddar cheese; grated
1 Jar (2 oz) minced pimiento;
drained
One fourth teaspoon Hot sauce; optional
Fresh parsley sprigs

Combine water and bouillon cubes in a Dutch oven; bring to a boil. Add
vegetables; cover and simmer 12 minutes or until vegetables are tender.
Melt butter in a heavy saucepan over low heat; add flour, stirring until
smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and bubbly. Add cheese,
stirring until melted. Stir cheese sauce, pimiento, and hot sauce into
vegetable mixture. Cook over low heat until thoroughly heated (do not
boil). Garnish a parsley sprig.

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 226 by RecipeLu
recipelu@geocities.com on Nov 09, 1997