Thanks to Anna Gorman, Child Programs and Extra Helpings Administrator for the recipe and photo Ingredients: 4 tbsp butter OR neutral oil 1 cup chopped onion 1 cup chopped celery 1/2 cup chopped carrot 1/3 cup flour 2-28 oz cans whole tomatoes, drained and chopped OR 2-28 oz cans diced
Ingredients: • 1 & 1/2 pounds of potatoes*, peeled and cut into cubes • 3 tablespoons milk • 1/2 tablespoon butter (optional) • Salt and pepper to taste * Russet or Yukon gold are best Directions: In a medium saucepan add potatoes, salt and enough water to cover potatoes. Boil
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