Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken broth, stirring constantly, bringing to a ...

Saute carrot and onion in oil in medium sized saucepan to tender crisp. Add tomatoes, beans, cooking liquid, cabbage, salt and pepper. Bring to boil. ...

Cook broccoli according to package directions, add onion. Drain; save liquid. Mix flour with part of milk mixture until smooth. Add remaining liquid ...

Cook potatoes, onion, celery in slightly salted water until just tender. Drain. Add milk to cover and a little more for broth. Add margarine, parsley ...

Bring 1 1/2 quart water to boil in large kettle. Add macaroni. Brown ground beef and onion. When redness is gone, add meat to macaroni. Add tomato ...

Cook diced potatoes in salt water until soft. Add margarine. To make rivels, rub egg and flour together, then add milk. These are best made by ...

In a 3 quart saucepan, melt butter. Add potatoes, water, bouillon cubes. Cover and bring to a boil, reduce heat to medium. Cook just until potatoes ...

Mix ingredients well. Refrigerate for several hours before serving. Garnish with mint leaves or Maraschino cherries. Makes 6 portions, 1/2 cup. ...

Bring 4 quarts salted water to boil in large saucepan. Add onions and cook until tender, 7 to 10 minutes, drain. Melt butter in large saucepan over ...

Grate cheese and garlic. Add remaining ingredients; mix well until blended real good. The mixture will be soft. Will harden in the refrigerator. ...