Page 118 - Recipe Book

• 1/4 cup flour
• 1 can evaporated milk
• 2 ½ cups sharp cheddar cheese

Preparation:

1. Add 4 cups of water to a large pot with 1 teaspoon of salt and cover.
Chop the carrot matchsticks and add them to the pot. Stir and cover.
Bring to a boil and then reduce to a simmer. Add thawed broccoli to
pot.
2. Chop the bread into 1-inch squares. Sprinkle with 1/4 teaspoon of salt
and ½ Premadonna Garlic Pepper.
3. In a large skillet over medium heat add butter. Put the bread into the
pan of butter and stir and toss. Increase heat to medium-high and
cook stirring occasionally until toasted and crunchy. Turn to low and
stir occasionally.
4. Combine ¼ cup of flour and 1 can of evaporated milk. Mix the flour
well into the milk. Shred the cheese.
5. Remove pot from the heat and add the flour mixture. Stir. Return it to
medium heat and bring it to a simmer. Remove it from the heat and
stir in 2 and 1/2 cups of the cheese.
6. Serve topped with the remaining shredded cheese and the garlic
crouton.

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