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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe was submitted by Vivian Johnson for the Bricelyn Women of E.L.C.A Cookbook printed June 1993. Bricelyn, Minnesota is a little town where my dad grew up. Ingredients:
2 cups peeled and cubed potatoes |
1 cup water |
1/2 cup chopped onion |
1 tablespoon chicken bouillon granule |
2 cups sliced cauliflower florets |
3 cups milk |
2 1/2 cups cooked ham, cubed |
2 tablespoons flour |
Directions:
1. In a large saucepan, simmer potatoes, water, onion and bouillon, covered, for 10 minutes.
2. Then, add cauliflower and cook until tender.
3. Stir in 2 1/2 cups milk, ham and any seasonings of choice, if desired.
4. Bring to boiling point.
5. Blend 1/2 cup milk with flour and stir into hot mixture.
6. Cook until thickened.
7. Serve, and enjoy!
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