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Recipes from the past

Recipes originally published in the 1974 Leduc Representative Luncheon soup Three medium sliced onions Three tablespoons butter Four medium potatoes One tablespoon flour Salt and pepper Four cups milk ½ cup grated cheese Method: Peel the onions and chop them coarsely. Cook them in the melted butter until they are tender but not brown. Peel and dice the potatoes and cook them until tender in very little water. Sprinkle the flour over the onions and blend it in well. Then add the potatoes with the water in which they were cooked. Season and add the cheese and the milk. Heat slowly until the vegetables are very tender and the cheese melted. Do not let the soup boil or it may curdle. Mrs. Martha Walters, Leduc

July 10, 2019 Food
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