Combine all ingredients with the exception of the Velveeta. Allow to cook at a medium heat until vegetables are tender (about 30-45 minutes). Add Velveeta and allow to melt, combining well. Serves 6. I usually increase my potato count to 8-10 and add another carton of chicken broth if I’m serving my family – then we have leftovers. This recipe is super easy and very customizable to your taste and amount to make…winging it is the name of the game for this one!
Stove Pipe Bread
I think this bread got its name from the fact that it is prepared in coffee cans, which resemble stove pipes? I’m not certain, but that is the story I’m going with.
- 3 ½ cups Flour
- 1 pkg. Yeast
- ½ cup Milk
- ½ cup Oil
- 1 tsp. Salt
- ½ cup Water
- ¼ cup Sugar
- 2 Eggs
- 2 One Pound Coffee Cans (with lids), emptied and cleaned
Butter the inside of the 2 coffee cans well.
Combine the dry yeast and 1 ½ cups flour in a medium mixing bowl; set aside. In a medium saucepan, combine milk, water, oil, salt and sugar. Heat until barely war, (should be unnoticed when dropped on the wrist…think of checking a baby bottle!). Once the correct temperature has been reach, add this to the yeast mixture. Using a slow speed, mix/blend together until smooth. Add in eggs and mix until blended. Gradually add 1 cup of the flour and blend well. By hand, stir in the last cup of flour.