| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Suppe, Gemuese |
12 |
Servings |
INGREDIENTS
| 6 |
|
Potatoes, diced |
| 1/2 |
lb |
Bacon, fried and chopped – (save bacon fat) |
| 2 |
oz |
Chicken base |
| 1 |
c |
Instant potato mix |
| 1 |
ts |
White pepper |
INSTRUCTIONS
Cook potatoes until tender, save water. Fry bacon until crisp. Make white
sauce with heavy whipping crean, about 1 gallon. Heat until until until
boiling, add bacon, potatoes, potato water, chicken base, instant potato
mix, white pepper, and bacon fat. Blend together and lower heat to simmer.
To thicken more, add more instant potato mix.
Compliments of Jamaica Joe's, in the 1988 Western New York Restaurant and
Recipe Guide. Typed for you by Joan MacDiarmid.
Posted to MM-Recipes Digest by "Karsten Junge" <jungek@dialin.deh.de> on
Nov 04, 1998
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”