Carolyn Thrailkill
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 cup potatoes, cubes
• 1 carrot, sliced thin
• Water
• 1/4 cup oleo
• 1/2 lb ham, chopped
• 1/2 cup celery, diced
• 1/4 cup flour
• 3 cup milk
• 8 oz Pet® milk
• 1 onion, chopped small

Cook potatoes and carrot in salted water until soft drain. Melt oleo in soup pot. Add ham and cook on low for 5 minutes. Add celery and onions. Cook until soft. Blend in flour, add milk slowly. Stir until thick. Add potatoes and carrot and season to taste.

Serves 4 to 6.

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