| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dutch | Entr.es, Sides, Soups/stews | 4 | Servings |
INGREDIENTS
| 1 | c | String beans (fresh; ended, |
| & Diced to 1"pieces) | ||
| 3 | md | Potato, (diced to 1/2 to 3/4") |
| 1 | sm | Onion (diced fine) |
| 1 | ts | Celery salt |
| 1/2 | ts | Garlic powder |
| 2 1/2 | c | 2% milk |
| 1/2 | lb | Bacon, (thick sliced) diced |
| 3/4 | c | Flour |
INSTRUCTIONS
1) Add the potatos, string beans, onions, celery salt, and garlic powder to a large pot of boiling water. Cook `til spuds are just fork tender and the beans still have a little snap to them. Drain them in a collendar reserving 1 cup of the water... 2) While the veggies are boiling, cook the bacon in a heavy skillet `til just brown then drain off the drippins' retaining only =AC cup. Add the flour to the bacon and the drippins' stirring well to incorporate as much of the flour as possible. (flour amount may be adjusted as needed)... 3) When the veggies are done (as above) and drained, return them to the same pan then add the milk and heat over a med heat. Add the bacon/flour mix to the veggies, stirring to the desired consistancy. Add the reserved water as necessary to achieve the consistancy that you prefer... 4) Serve hot by itself with a crusty bread or rolls, or as a side course for a main meal... Loosly adapted from an old Pennsylvania Dutch recipe by Fred Goslin in Watertown, NY... Posted to MM-Recipes Digest V4 #4 by "Fred Goslin" <fjgoslin@a-znet.com> on Feb 2, 1999
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