Rocky Mountain Recipes 10-12-09 | TheFencePost.com
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Rocky Mountain Recipes 10-12-09

1/2 c. Butter

1 can Creamed mushroom soup

2-1/2 c. Milk



1 lb. Velveeta cheese, cubed

1 (16 oz) pkg. Broccoli, frozen, chopped



Mix all ingredients in a large saucepan and cook on low heat, stirring constantly until cheese melts. Cook slowly for 25 minutes.

Iola Egle • Bella Vista, Ark.

1/2 c. Butter

1 can Creamed mushroom soup

2-1/2 c. Milk

1 lb. Velveeta cheese, cubed

1 (16 oz) pkg. Broccoli, frozen, chopped

Mix all ingredients in a large saucepan and cook on low heat, stirring constantly until cheese melts. Cook slowly for 25 minutes.

Iola Egle • Bella Vista, Ark.

1/2 c. Butter

1 can Creamed mushroom soup

2-1/2 c. Milk

1 lb. Velveeta cheese, cubed

1 (16 oz) pkg. Broccoli, frozen, chopped

Mix all ingredients in a large saucepan and cook on low heat, stirring constantly until cheese melts. Cook slowly for 25 minutes.

Iola Egle • Bella Vista, Ark.

1/2 c. Butter

1 can Creamed mushroom soup

2-1/2 c. Milk

1 lb. Velveeta cheese, cubed

1 (16 oz) pkg. Broccoli, frozen, chopped

Mix all ingredients in a large saucepan and cook on low heat, stirring constantly until cheese melts. Cook slowly for 25 minutes.

Iola Egle • Bella Vista, Ark.

1/2 c. Butter

1 can Creamed mushroom soup

2-1/2 c. Milk

1 lb. Velveeta cheese, cubed

1 (16 oz) pkg. Broccoli, frozen, chopped

Mix all ingredients in a large saucepan and cook on low heat, stirring constantly until cheese melts. Cook slowly for 25 minutes.

Iola Egle • Bella Vista, Ark.

1/2 c. Butter

1 can Creamed mushroom soup

2-1/2 c. Milk

1 lb. Velveeta cheese, cubed

1 (16 oz) pkg. Broccoli, frozen, chopped

Mix all ingredients in a large saucepan and cook on low heat, stirring constantly until cheese melts. Cook slowly for 25 minutes.

Iola Egle • Bella Vista, Ark.


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