18 oz. pkg. frozen vegetables (cauliflower, broccoli, carrot)
2 c. water
1 c. butter
1 c. celery
1/2 c. onion, chopped
1 c. flour
4 chicken bouillon cubes
6 c. milk
1 c. ham, diced
1 tsp. pepper
1 tsp. Accent

Cook vegetables in the water until tender. Melt butter in a skillet. Add the celery and onion and saute until clear. Add flour. Stir until blended. Crush and add bouillon cubes. Add cold milk. Stir until thick and smooth. Add the ham, pepper, and Accent. Add the cooked vegetables.

(Bethlehem-Calvary)