| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Gma3 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 3 |
md |
Onions; sliced |
| 4 |
md |
Potatoes; sliced, skins on |
| 1 1/2 |
c |
Fresh or frozen corn |
| 1 |
|
Beef bouillon cube |
| 1 |
c |
Water |
|
|
Crabmeat or scallops; (optional) |
| 3 |
c |
Milk |
|
|
Salt and freshly ground pepper to taste |
INSTRUCTIONS
Fry the bacon until crisp. Drain and reserve it. Saute' the onions in
bacon fat until tender, then transfer to a 3-quart saucepan along
with the potatoes, corn, bouillon cube, and water. Cover and cook 15
minutes. Add crabmeat or scallops, if desired, and cook 2 minutes
more. Add the milk and heat almost to the boiling point. Add salt and
pepper, ladle into bowls, and garnish with the bacon, crumbled into
pieces. Serves 4 to 6.
Recipes from Good Old-Fashioned Maine Cookery by Terry Rohe and Sally
Cohen (Prima Publishing, copyright 1994 by Terry Rohe).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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