Recipes by Arlene

• 1 qt. water
• 4 chicken bouillon cubes
• ¼ cup chopped onion
• 1 cup chopped celery
• 1 cup sliced carrots
• 1½ cup diced potatoes
• 1 20-oz. bag frozen California mixed vegetables
• 2 cans cream of chicken soup, undiluted
• 1 lb. Velveeta cheese, cubed

Dissolve bouillon cubes in water. Add onion, celery, carrots and potatoes. Cook 15 minutes. Add frozen California mixed vegetables and cheese to the mixture. Stir and heat just until cheese melts (do NOT boil). Makes 3½ quarts.

• 2 chicken bouillon cubes
• 2 cups boiling water
• ¼ cup grated raw carrot
• ½ cup finely cut celery
• 3 tbsp. butter
• 2 tbsp. minced onion
• 4½ tbsp. flour
• ⅛ tsp. pepper
• 1 cup water
• 1 cup evaporated milk
• 2 cups shredded sharp Cheddar cheese
• 1 tbsp. diced pimento
• Parsley

Dissolve bouillon cubes in boiling water. Add carrot and celery; cover and simmer for 8 minutes. Melt butter in 2-quart saucepan. Add onion. Sauté until tender. Blend in flour and pepper. Add water and stir until smooth. Add evaporated milk gradually. Stir and cook until thickened. Stir in bouillon mixture gradually. Add cheese. Cook over low heat stirring constantly until melted. Do not boil. Add pimento. Serve immediately; garnish with parsley. Makes 6 servings.