Contributed by Phyllis Ryan Quesnel
Ingredients:
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3 Tbsp. margarine
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1/4 cup chopped onion
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1 tsp chicken bouillon
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1/8 tsp pepper
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3 Tbsp. flour
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1/4 tsp thyme leaves
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2 cups milk
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1 cup water
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1 cup cooked ham, cubed
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2 cups cooked potatoes, cubed
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9 oz. frozen mixed vegetables
Method:
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Over low heat, melt margarine. Sauté onion until tender.
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Stir in flour, bouillon, thyme, and pepper.
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Cook 1 minute, stirring constantly until smooth.
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Gradually stir in milk and water.
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Cook over medium heat, stirring constantly until mixture comes to a boil.
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Stir in potatoes, ham, and vegetables.
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Reduce heat, simmer about 18 minutes until vegetables are tender, stirring occasionally.
Notes:
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A great way to use up leftovers.
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If you have people show up unexpectedly, just add another potato, another handful of veggies and ham!
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Great for weeknight quick meal, too.
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