3 tbsp Flour
1 tbsp Minced pimiento
1/2 cup Water
1/2 tsp Salt
1 package (10 oz) frozen cut asparagus, thawed
1/4 tsp White pepper
4 tbsp Butter
1 can (12 oz) white whole kernel corn
2 cup Chicken broth
1 can (13 oz) evaporated milk
3 cup Sliced mushrooms
3 large Leeks, sliced
1 cup Light cream
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1. Combine flour and water in cooker. 2. Add all other ingredients except cream to cooker. 3. Cook on automatic 4 hours. 4. Before serving, stir in cream and heat.
Yield: 6-8 servings
Note: May be doubled for 6 quart cooker.
Recipe by: The Unwatched Pot (1975)
Posted to MC-Recipe Digest V1 #933 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 29, 1997
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