Macaroni Cheese Chowder
|Onion||1 Medium, chopped to make 1/2 cup|
|Celery||1⁄2 Cup (8 tbs), thinly sliced|
|Canned macaroni and cheese||30 Ounce (2 Cans Of 15 Ounce Each)|
|Canned peas and carrots||1 Pound (1 Can)|
|Evaporated skim milk||14 1⁄2 Ounce (1 Tall Can)|
|Water||1⁄2 Cup (8 tbs)|
|Ground marjoram||1⁄2 Teaspoon|
|Parsley||2 Tablespoon, chopped|
1) In a large saucepan, melt butter or margarine and saute onion and celery until soft.
2) Mix in macaroni-and-cheese, peas and carrots, milk, water, salt, pepper and marjoram.
3) Simmer, stirring several times, until hot, taking care not to boil.
4) Serve into a heated tureen or soup bowls and dredge with chopped parsley.