Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until ...

Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain. Melt butter in double boiler; blend in flour. Add milk, cook ...

Cook broccoli, celery and onion in 2 cups water until tender, about 10 minutes. Do not drain. Put in blender or food processor until good ...

Cook onions and butter or oil over low heat until brown, 15 minutes. Then increase heat and add sugar and flour. Place in crockpot with the beef ...

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 ...

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

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 ...