| 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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