Dinner Chowder

• 4 c. diced potatoes
• 2 large onions, minced
• 1 c. diced celery
• 2 tsp. salt
• 5 c. boiling water
• 1 stick margarine, melted
• 1/2 c. flour
• 1/2 tsp. pepper
• 1 tsp. salt
• 1 tsp. dry mustard
• 3 tsp. A.1. sauce
• 4 c. milk
• 1/2 lb. cut up Velveeta
• 2 Tbsp. minced parsley
• 2 c. canned tomatoes

1. Place vegetables and water into a large pot.
2. Simmer until tender, about 15 minutes.
3. While vegetables are cooking, and in a separate pot, make roux and milk mixture, using margarine, flour, seasonings and milk.
4. Add Velveeta.
5. Combine everything, then add parsley and tomatoes.
6. Heat to desired temperature.
7. Adjust seasonings.
8. Even better the next day.

potatoes, onions, celery, salt, boiling water, margarine, flour, pepper, salt, dry mustard, sauce, milk, parsley, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688078 (may not work)