Ingredients

• 1 medium onion, chopped
• 1/2 cup chopped celery
• 3 tablespoons butter or margarine
• 1/4 cup flour
• 3/4 teaspoon dry mustard
• 2 bouillon cubes
• 6 cups milk
• 2 cups (1/2 pound) shredded process American cheese
• 1 box frozen mixed vegetables, cooked
• 1 teaspoon Worcestershire
• 1 to 1 1/2 cups finely diced Chicagoland Ham
• Chopped parsley
• Chopped pimiento

Instructions

1. Cook onion and celery in the butter about 8 minutes, do not brown.
2. Blend in flour and mustard.
3. Dissolve bouillon cubes in 2 cups of hot water.
4. Gradually add to first mixture and cook, stirring, until thickened.
5. Then cook 3 minutes longer.
6. Add milk and heat just to boiling.
7. Add cheese and stir until melted.
8. Stir in remaining ingredients, except last 2, and heat.
9. Sprinkle with parsley and pimiento.

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