| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
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 |
| 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 |
|
Tbls.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 bell pepper to bacon drippings and saute' until softened. Add flour and
stir until smooth. Add beef 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.
*My note: I used skim milk instead of half and half, and a little more
flour and don't feel I missed a thing but the extra calories.
From Portland's Palate, A collection of recipes from the City of Roses. The
Junior League of Portland, Oregon 1192
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MiKicks@aol.com on
Feb 25, 1997.
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