Ingredients
- 2 c finely diced potatoes
- 1 c finely diced onions
- 2 stalks celery, finely diced
- 1 c carrot, julienned
- 1 bell pepper, finely diced
- 1 T chopped garlic
- 2 c chicken broth
- 20 oz frozen broccoli florets
- 6 c chicken broth
- 2 chicken bouillion cubes
- 2 c milk
- 1/2 c butter
- 2/3 c cornstarch
- 1/4 tsp nutmeg
- Salt and pepper
- Dash of ground thyme
- 1 lb Velveeta or American cheese, cubed
- 8 oz grated Cheddar cheese
Preparation
Step 1
In a large pan, add potatoes, onions, celery, carrot, pepper and garlic. Cook in 2 cups chicken broth for about 10 minutes. Add frozen broccoli florets and cook 5 minutes more. For sauce whisk 6 cups chicken broth, bouillion cubes, milk, butter, cornstarch, nutmeg, salt, pepper and ground thyme together in a large pan. Heat to boiling, stirring constantly. Cook about 10 minutes on low heat. Add cooked veggies to sauce. Gradually stir in cubed Velveeta or American cheese and grated Cheddar cheese.
BREAD BOWLS: Thaw covered loaves until soft, about 3 hours at room temperature. Cut loaf into thirds. Form each third into a ball. Place on sprayed cookie sheet. Brush with whole beaten egg, garlic salt and oregano. Cover with sprayed plastic wrap. Let rise until double in size, about 2 hours. Baste with olive oil on the inside of the bread bowl. Bake bread bowl on a baking sheet for 15 minutes, until golden on the inside. Bowls may also be made with four thawed dinner rolls molded together.