”Never say a bad word about anyone” was the rule that GENEVIE FLORIDA (Lascassas, Tennessee) lived by. Granddaughter MORGAN LAMB (Murfreesboro, Tennessee) shares that her Mama Gen was known for always making cookies for the neighborhood kids. And while raising her children, she cooked every meal at home, complete with homemade bread, except for Friday nights—that was her night to eat out. Mama Gen passed on the tradition of cooking big Sunday dinners and taught her family how to make home such a special place. Morgan also shared one of Mama Gen’s sayings: “The camera doesn’t lie.”
1 cup water
1 chicken bouillon cube
1 (10 ounce) package frozen broccoli
1 large carrot, grated
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
16 ounces pasteurized processed cheese, cubed
1 (14.25 ounce) can cream of chicken soup
1 tablespoon minced onion flakes
1 tablespoon Worcestershire sauce
Salt and black pepper to taste
1 In a medium saucepan heat the water and bouillon cube to a boil. Add the broccoli and carrot. Remove from the heat.
2 In a large saucepan make a white sauce by melting the butter and slowly stirring in the flour. Gradually add the milk and stir until thickened a bit. Add the cubed cheese, soup, onion flakes, Worcestershire sauce, and salt and pepper. Add the broccoli and carrot mixture to the white sauce mixture and cook over medium heat until thickened. Serve hot.
MAKES 4 SERVINGS.