Published in the Toledo Blade, January 13, 1988
16 to 18 ounces frozen vegetables (cauliflower, broccoli, and carrots)
2 cups water
1/2 cup butter
1/2 cup margarine
1/2 cup chopped celery
1/2 cup chopped onions
1 cup flour
4 chicken bouillon cubes
6 cups cold milk
1 cup diced, cooked ham
1 teaspoon white pepper
Cook vegetables in water until tender. Drain.
Melt butter and margarine; saute onions and celery in it until the onions are slightly clear. Add flour and stir to blend in. Crush and add chicken bouillon cubes.
Stir in cold milk and stir until thick and smooth. Add ham and season with white pepper and salt to taste.