3 tbsp. butter
1 c. vegetable 1
1/2 c. vegetable 2
2 cloves garlic, minced
1 (10 3/4 oz.) can condensed chicken broth
1/4 c. water
4 c. cubed potatoes
1 c. carrots, cut into julienne strips
Seasoning
Garnish

VEGETABL E 1: Sliced celery, or frozen French style green beans, thawed, or sliced mushrooms, or chopped tomatoes.

VEGETABLE 2: Chopped onion, or sliced green onions with tops, or chopped leeks, or chopped green pepper.

SEASONING: 1/8 teaspoon pepper, or 1/4 teaspoon thyme leaves, crushed, or 1/8 teaspoon dry mustard, or 1/8 teaspoon crushed red pepper.

GARNISH: Chopped fresh parsley, or chopped fresh chives, or toasted sesame seed, or chopped pimento.

1. In 10-inch skillet over medium heat, in hot butter, cook Vegetable 1, Vegetable 2 and garlic until vegetables are tender, stirring occasionally.

2. Add broth, water, potatoes, carrots and Seasoning to skillet. Heat to boiling; reduce heat to low. Cover; simmer 15 minutes or until potatoes are tender.

3. Uncover; over medium heat, simmer 5 minutes or until broth is slightly thickened, stirring often. Sprinkle with Garnish before serving. Makes about 5 cups, 6 servings.

NOTE: When preparing this dish you can chose one item from VEGETABLE 1, VEGETABLE 2, SEASONING, GARNISH. It will give you many variations.