| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | water |
| 2 Tasse | Cubed peeled potatoes |
| 1/2 Tasse | carrots sliced |
| 1/2 Tasse | celery sliced |
| 1/4 Tasse | onion chopped |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Tasse | butter or margarine |
| 1/4 Tasse | all-purpose flour |
| 2 Tasse | milk |
| 2 Tasse | Shredded sharp cheddar cheese (8 oz.) |
| 1 Dose | Whole kernal corn, drained (16 oz.) |
| 1 1/2 Tasse | Cubed fully cooked ham |
|
In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables, return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.
|
|
Anmerkungen zum Rezept:
|
