| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Quaker Oats, uncooked (quick or old-fashioned) |
| 6 |
sl |
Bacon; diced |
| 1 |
c |
Sliced celery |
| 2 |
c |
Water |
| 2 |
c |
Milk |
| 1 |
cn |
Whole kernel corn; undrained (7 to 8-3/4-oz. can) |
| 1 |
ts |
Prepared mustard |
| 8 |
oz |
Shredded cheddar cheese |
INSTRUCTIONS
Place oats in blender container or food processor bowl; cover. Blend or
process about 1 minute, stopping occasionally to stir.
In large saucepan, fry bacon until crisp; set aside. Pour off all but 2
tablespoons drippings. Saute celery in drippings; blend in oat flour.
Gradually add water and milk; continue cooking over medium heat, stirring
constantly until thickened. Reduce heat; add reserved bacon, corn and
mustard. Continue cooking over low heat about 5 minutes or until heated
through. Remove from heat; add cheese, mixing until well blended.
ABOUT SIX 1 CUP SERVINGS
NUTRITIONAL ANALYSIS per serving:
* calories 287
* carbohydrates 13 g
* protein 16 g
* fat 19 g
* calcium 383 mg
* sodium 490 mg
* cholesterol 60 mg
* dietary fiber 3 g
Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
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