| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Soup |
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 2 |
tb |
Green onion; sliced |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
c |
Carrots; thinly sliced |
| 2 |
c |
Mashed potatoes |
| 1 |
cn |
Cream-syle corn |
| 1/2 |
c |
English peas; frozen |
| 2 |
c |
Milk |
| 1/2 |
ts |
Salt |
| 1 |
c |
Cheddar cheese; shredded |
| 1 |
lg |
Tomato; peeled and sliced |
INSTRUCTIONS
Fry bacon in a large saucepan until crisp; drain on paper towels. Crumble
bacon. Reserve 1 tablespoon drippings in pan. Saute onion, celery, and
carrot in reserved drippings for 2 minutes. Stir in portatoes, corn, peas,
milk, salt, and cheese. Cook over medium heat, stirring occasionally,
until cheese melts. Top each serving with a tomato slice, bacon, and a dash
of seasoned pepper. Yield: about 7 cups
Formatted by Sarah Gruenwald 11/96 sitm@ekx.infi.net
Recipe By : COUNTRY LIVING RECIPES; OXMOOR HOUSE 1982
Posted to MC-Recipe Digest V1 #294
Date: Mon, 11 Nov 1996 12:31:08 -0600
From: Gruenwald <sitm@ekx.infi.net>
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