| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Cookbook, Mags, News, Soups and s | 6 | Servings | |
INGREDIENTS
| 12 | sm | Red potatoes |
| 6 | sl | Pepper bacon, diced |
| 1/2 | md | Red onion, chopped |
| 1/2 | Green bell pepper, seeded, deveined and chopped, (purple bell pepper good too) | |
| 3 | tb | All-purpose flour |
| 3 | c | Beef bouillon, or beef broth |
| 1 | c | Dry white wine |
| 2 | ts | Dried thyme |
| Freshly ground pepper | ||
| 2 | tb | Fresh parsley, chopped |
| 1 | c | Half and half |
INSTRUCTIONS
In a large stockpot over high heat, boil potatoes until tender. Drain and cool. Chop potatoes into quarters and set aside. In the same stockpot, saute' bacon until slightly browned. Remove bacon and set aside. Add onion and pepper to bacon drippings and saute' until softened. Add flour and stir until smooth. Add beef bouillon or broth and bring to a boil. Reduce heat to low and add potatoes and bacon. Pour in white wine. Add thyme, pepper and parsley. Then add half and half. Heat through and serve. Serve with green salad and crusty bread. Typos by Brenda Adams <adamsfmle@sprintmail.com> >From Portland's Palate, A Collection of Recipes from the City of Roses, The Junior League of Portland, Oregon 1992 NOTES : Serve with dry white wine. Recipe by: Portland's Palate; Junior League of Portland 1992; badams Posted to MC-Recipe Digest V1 #388 by Brenda Adams <adamsfmle@sprintmail.com> on Jan 25, 1997.
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