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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Becky Lovell
  • 1 quart water
  • 4 chicken bouillon cubes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 21â�„2 cups peeled and cubed potatoes
  • 2 cans cream of chicken soup
  • 1 lb. block of processed yellow cheese
Combine water, bouillon cubes, carrots, celery and onion in crock pot. Bring to boil and cook until almost done. Cover potatoes with water and cook in microwave separately until almost done, but still firm (at least 8 minutes). Drain and combine with other ingredients in crock pot. Cook until done. Add cream of chicken soup. Cut cheese into small pieces and add. Stir frequently. Simmer for 30 minutes or until cheese is completely melted.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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