News From Terre Haute, Indiana

February 26, 2012

Tried 'n' True: Cut this California Blend Soup down for smaller batches

Special to the Tribune-Star

TERRE HAUTE — In October, my husband always has a birthday party for me.

He invites some of my friends and cousins, including cousin Dana Eslinger of Sullivan. She gave me a recipe book from Sullivan County Order of Eastern Star, which includes this recipe.

It is so easy. I’ve never seen recipes put in like this. She has full recipe,2⁄3 recipe and 1⁄3 recipe.

You can use a slow cooker. This is really good. I have included all three versions. Thanks, Dana.

California Blend Soup

Full recipe

1 cup cornstarch

1 stick butter

1 teaspoon salt

1 teaspoon pepper

10 cups milk

1 pound Velveeta cheese

3 bags California vegetables

2⁄3 Recipe

2⁄3 cup cornstarch

2⁄3 cup stick butter

2⁄3 teaspoon salt

2⁄3 teaspoon pepper

62⁄3 cups milk

2⁄3 pound Velveeta cheese

2 bags California vegetables

1⁄3 Recipe

1⁄3 cup cornstarch

1⁄3 cup stick butter

1⁄3 teaspoon salt

1⁄3 teaspoon pepper

31⁄3 cups milk

1⁄3 pound Velveeta cheese

1 bag California vegetables

n Cook vegetables; drain.

n Next, heat milk.

n Add some milk to cornstarch; add back to heated milk.

n Cut cheese into pieces; microwave for a short time.

n Mix everything together.

n Pour into a large slow cooker.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.