| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 1 1/2 |
|
Ribs celery; diced fine |
| 1 |
md |
Carrot; diced fine |
| 1/2 |
md |
Onion; diced fine |
| 1 1/2 |
c |
Flour |
| 3 |
c |
Water |
| 3 |
c |
Milk |
|
|
Salt; (to taste) |
|
|
Pepper; (to taste) |
| 1/2 |
lb |
Bacon; cooked and diced |
| 1 |
lb |
Potatoes; cooked and diced |
INSTRUCTIONS
In a heavy saucepan or Dutch oven, melt butter, saute celery, carrots, and
onion until tender. With a wire whisk, slowly add flour to make a roux (it
will be very thick). Cook and stir until roux bubbles, but don't brown.
While stirring with a wire whisk, add water to make a smooth sauce, then
add milk, salt, pepper, bacon and potatoes.
Makes 8 cups.
Recipe: Emma Krumbee's in Belle Plain, MN
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98,
converted by MM_Buster v2.0l.
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