CATEGORY	CUISINE	TAG	YIELD
Dairy		Soup	6	Servings

INGREDIENTS

6	sl	Bacon; diced
1	sm	Onion; chopped
3	tb	Flour
2	c	Water
1	c	Raw; diced potatoes
1/4	ts	Dried sage
1	lg	Bay leaf
1	c	Non-dairy powdered creamer
1	c	Boiling water
1 1/2	c	Grated Cheddar cheese
2	c	Canned whole-kernel corn
1	ts	Salt
1/8	ts	Pepper

INSTRUCTIONS

Combine bacon and onion in large saucepan, cooking until bacon is crisp
and onion is tender. Blend in flour; cook 1 minute without letting the
flour color. Add 2 cups water, potatoes, sage and bay leaf. Cover and cook
until potatoes are just tender, 10-15 minutes. Remove bay leaf; add
creamer, 1 cup boiling water, grated cheese, corn and seasonings.
Heat until soup comes to the boil and cheese melts. Sprinkle with chopped
parsley or chives. Makes 6 cups.
FOOD SECTION, ARKANSAS GAZETTE,
12/29/1966
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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