POTATO POTAGE
1/2 cup sliced celery
1/4 cup chopped onion
2 tablespoons margarine
1 (8 oz) package cream cheese, cubed
1 cup milk
2 cups chopped cooked potatoes
1/2 cup water
2 tablespoons grated parmesan cheese
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash ground black pepper
Saute celery and onion in margarine.
Add cream cheese and milk; stir over low heat until cream cheese is melted.
Stir in remaining ingredients; heat thoroughly.
Makes 4 servings
Source: Monette Carr, State Fair of Texas Prizewinning Recipes |