~patches~
Here's one I make frequently for a couple of clients who have me make dinner meals for their families (sort of a personal chef deal). It's vegetarian as is, but you can subsbreastute chicken or beef stock for the vegetable stock for a slightly different flavor (depends on what you're serving it with or your own personal preferences).
4 potatoes (I like Yukon golds, but our selection of potatoes is somewhat limited here. Use your favorite), peel as desired, and quarter. 1 carrot -- chop fine 1-2 to 1 celery stalk -- chop fine 1 onion (any size, to your tastes), minced 1 1-2 cups vegetable broth (or beef or chicken stock to your preference) 1 teaspoon salt 2 1-2 cups milk
3 tablespoons butter, melted 3 tablespoons all-purpose flour 1 small "bunch" (being your own taste preference) fresh parsley or 1 Tablespoon dried parsley 1 teaspoon (or more if you prefer) ground black pepper or mixed pepper
1 cup shredded Swiss cheese (although I don't know about canning recipes with cheese. Perhaps you'll want to leave this out and add it when you serve it. I'll leave that to your expertise.)
In a large saucepan, bring the potatoes, carrots, celery, onion, broth and salt to a boil. Reduce the heat then cover and simmer until potatoes are just tender. Do not drain or rinse. Mash mixture slightly and stir in milk.
In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
Remove from heat: add cheese and stir until cheese is almost melted. Best if let to stand for 5-6 minutes before serving.
