2 c. carrots
1 1/2 c. potatoes, chopped
1 c. onions, chopped
1 1/2 c. water
2 c. (10 oz.) frozen peas
1 lb. frankfurters, cut diagonally
1 c. milk
1 can cream of celery soup
2 c. (8 oz.) shredded Cheddar cheese
Salt & pepper, to taste
Cook first 4 ingredients until slightly tender. Add frozen peas and frankfurters. Cook 5 minutes. Stir milk into soup, add this, plus the cheese, to the first mixture. Heat, but do not boil. Serves 6.
Ruth Gjelsness