| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Potatoes; diced |
| 1 |
c |
Celery; chopped |
| 1 |
c |
Carrots; grated |
| 1 |
c |
Onion; chopped |
| 2 |
c |
Water |
| 4 |
sl |
Bacon |
| 1/4 |
c |
Flour |
| 2 1/4 |
c |
Milk |
| 385 |
ml |
Evaporated skim milk; (13.5oz) |
| 398 |
ml |
Cream-style corn; (14oz) |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Cayenne |
INSTRUCTIONS
1. In large saucepan, cover and cook potato, celery, carrot and onion in
water until tender. Do not drain.
2. Meanwhile, fry bacon in frying pan. Stir in flour. Stir in both milks
until mixture boils and thickens. Add to potato mixture with corn, salt,
and peppers. Stir and heat through.
Contributor: "Company's Coming for Christmas" Jean Pare Yield: 10 cups
Posted to recipelu-digest Volume 01 Number 239 by Cathleen
<catht@interlog.com> on Nov 10, 1997
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”