"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for GOLDEN CREAM SOUP, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Nealon
Added: Thursday, June 11, 2009


3 c. potatoes (chopped)
1 c. water
1/2 c. celery (sliced)
1/2 c. carrots (sliced)
1 tsp. parley flakes
1/2 tsp. salt
1 chicken bouillon cube
dash of pepper
1 1/2 c. milk
2 Tbsp. flour
1/2 lb. velveeta cheese (cubed)

Combine potatoes, water, celery, carrots, parsley flakes, salt and pepper. Cover and simmer 15-20 minutes or until vegetables are tender. Mix milk and flour together and add to vegetables. Cook until thickened. Add cheese and stir until melted.




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