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Country Kitchen
May 1, 2012 Previous Recipe | Next Recipe
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OUR CREAM OF BROCCOLI SOUP
GARLIC CHEESE GRITS CASSEROLE
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EASY CHEESE BALL
OAKVIEW FARMS MOIST CORNBREAD
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CHRIS’S EASY CAKE
OUR CREAM OF BROCCOLI SOUP

1 tablespoon butter
½ onion, finely chopped
½ red or yellow bell pepper, finely chopped
1 (4-ounce) jar pimentos, drained well
1 cup chopped fresh broccoli florets
¼ teaspoon white pepper
¼ teaspoon Old Bay seasoning
1/8 teaspoon seasoned salt
1 cup chicken stock
4 cups milk
Velveeta cheese to taste
4 slices cooked and crumbled bacon
¼ cup white wine
2 to 3 tablespoons chopped fresh parsley

In a small pan, melt butter and sauté onion, bell pepper, pimento and broccoli until tender. Set aside.
In the top of a double boiler, combine seasonings with chicken stock and milk. Once milk mixture is heated through, add vegetables and Velveeta as desired. Stir in bacon, wine and fresh parsley just before serving. Serves 4-6.





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