| | Directions | | In dutch oven combine cabbage, celery, carrots, onions and water. Cover and cook over medium heat for 5 minutes. Uncover, cook and stir 3-5 minutes until vegetables are crisp tender. Add corn, peas, milk, and pepper. Bring just to a boil. Reduce heat to medium. Cook 15-20 minutes until vegetables are tender. Stir occasionally. Stir in cheese. Heat gently until cheese is melted. Do not boil. |
|
|
| Ingredients | | - |  | 2 cups chopped cabbage |
| - | | 1 cup chopped celery |
| - | | 1 cup thin sliced carrots |
| - | | 1 onion sliced (medium) |
| - | | 1 cup water |
| - | | 1 cream style corn (15 ounce ) |
| - | | 1 can peas (15 ounce can) |
| - | | 2 1/2 cups skim milk |
| - | | 1/4 teaspoon pepper |
| - | | 10 ounces processed cheese (2 cups cubed Velveeta) |
| |
| |
