| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | sl | Bacon |
| 4 | Onions, sliced thin | |
| 2 | lg | Potatoes, peeled and diced |
| 2 | c | Chicken broth |
| 1 | cn | (14 1/2 ounce) evaporated milk |
| 2 | tb | Parsley, chopped |
| 1/2 | c | Water |
| 1 | ts | Salt |
| 1/4 | ts | Curry powder |
INSTRUCTIONS
In large saucepan, cook bacon until crisp. Remove 2 tbs drippings; discard the remaining drippings and crumble the bacon. Cook onions in the reserved 2 tbs drippings until tender but not brown. Add potatoes, chicken broth, water salt and curry powder; cover and cook 12 minutes or until potatoes are tender. Mash the potatoes slightly; stir in the evaporated milk, parsley and bacon. Heat through but do not boil. Serves 6 but recipe can be doubled. Posted to Recipe Archive - 30 Mar 97 by ted by: JulieAG945@aol.com on Mar 30, 97
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