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Red Potato Stew From From Portland’s Palate

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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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