| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables, Grains |
Canadian |
Soups, Cheese/eggs, Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 3 |
c |
Shredded cabbage |
| 1 |
c |
Canadian style bacon, finely |
|
|
Chopped. |
| 2 |
lg |
Carrots finely sliced |
| 1 |
pk |
AuGratin potato mix |
| 1 |
c |
Milk |
| 1 |
ts |
Cornstarch |
| 1 |
c |
Geen beans frozen or fresh |
INSTRUCTIONS
In 4 quart dutch oven, lightly brown canadian bacon, add water, cabbage,
carrots, green beans, and the au gratin potatoes combined with sauce mix.
Bring to boil, reduce heat, simmer uncovered for 15 minutes. Mix cornstarch
with milk, and wisk, add this mixture slowly to soup mixture, stirring to
prevent lumps. Cook additional 20 minutes. Serve with warm french bread.
Posted to MM-Recipes Digest V3 #191
Date: Wed, 10 Jul 1996 10:27:14 -0700 (MST)
From: jmchee@goodnet.com (Marina Cheesman)
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