Patriot Recipes
Submitted by Lori Bova
An inexpensive, quick, and hearty meal for a cold winter night!
1 lb cooked ground beef
2 cups cubed potatoes, cooked
3 Tbsp margarine
1 small onion, chopped
2 celery stalks, chopped
4 cups milk
2 cups water
4 Tbsp chicken liquid bouillon (I used 2 Tbsp of powdered chicken bouillon)
1/2 tsp thyme
1/2 tsp salt (I didn’t think it needed this extra salt)
pepper to taste
4 Tbsp corn starch 2 Tbsp cold water, combined
1.5 cups shredded cheddar
Directions:
In dutch oven, melt margarine over medium heat.
Add onion, celery and cook until transparent.
Add milk, water, bouillon, spices. Heat through, stirring often. DO NOT BOIL.
Add corn starch mixture. Heat until thickened. Again, do not boil milk.
Remove from heat. Add cheddar, stir until blended in.
OPTIONAL: Add chopped green onions and bacon for topping.
In dutch oven, melt margarine over medium heat.
Add onion, celery and cook until transparent.
Add milk, water, bouillon, spices. Heat through, stirring often. DO NOT BOIL.
Add corn starch mixture. Heat until thickened. Again, do not boil milk.
Remove from heat. Add cheddar, stir until blended in.
OPTIONAL: Add chopped green onions and bacon for topping.
