Recipe - Vermont Baked Beans With Ham

2 tablespoon Butter; unsalted
2 small Onion; halved, cut or sliced up
2 teaspoon Flour; all purpose
2 small Potatoes; 12 oz, peeled &
minced
1 cup Chicken stock
4 cup Milk
One fourth teaspoon Celery seed
One half teaspoon Dry mustard; English
One half teaspoon Paprika, hot; Hungarian
1 One half cup Cheddar, sharp; grated
salt &freshly ground pepper
Croutons; optional

Melt the butter in large saucepan over mediumlow heat. Add the onion; cook
5 minutes. Sprinkle the onion with flour and stir in the potatoes, chicken
stock, milk and celery seed. Heat to boiling; reduce the heat. Cook covered
over mediumlow heat 25 minutes. Stir the mustard and paprika into the
chowder. Cook, uncovered, 5 minutes. Remove from the heat, stir in the
cheese and season with salt and pepper to taste. Serve with croutons if
desired.

SERVES:6 SOURCE: _As American As Apple Pie_ by Phillip Stephen Schulz
posted by Anne MacLellan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini