Pink Ribbon Cookbook,
Women First Breast Cancer Support Group
3 deboned and skinless Chicken breast, cubed
4 Chicken bouillon cubes
3 Cups diced Potatoes
1 Onioin, finely chopped (or grated)
1 bunch Broccoli, chopped
1 Carrot, grated
1 to 2 cloves Garlic, mashed
6 Cups Water
Place all of the above in large pot and cook until the potatoes are tender
1/4 cup Butter or Margarine
1/4 cup Flour
2 Chicken Boullion cubes
2 cups Milk
1 LB Mexican Velveeta Cheese, either mild or hot. Blend flour, butter and milk. Add boullion cubes and heat over low heat. Add cubed cheese and stir until completely melted. Combine Cheese sauce to Vegetables and add 1 small jar Pimentos. Heat to desired tempature. Makes a little over 1 Gallon and will keep in the fridge for several days.
In Memory of Kay Bounds, In Honor of Edna Keller.
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