Yield: 1 Servings
Measure | Ingredient |
---|---|
4 slices | Bacon |
2 tablespoons | Green onion; sliced |
½ cup | Celery; chopped |
½ cup | Carrots; thinly sliced |
2 cups | Mashed potatoes |
1 can | Cream-syle corn |
½ cup | English peas; frozen |
2 cups | Milk |
½ teaspoon | Salt |
1 cup | Cheddar cheese; shredded |
1 large | Tomato; peeled and sliced |
Fry bacon in a large saucepan until crisp; drain on paper towels. Crumble bacon. Reserve 1 tablespoon drippings in pan. Saute onion, celery, and carrot in reserved drippings for 2 minutes. Stir in portatoes, corn, peas, milk, salt, and cheese. Cook over medium heat, stirring occasionally, until cheese melts. Top each serving with a tomato slice, bacon, and a dash of seasoned pepper. Yield: about 7 cups Formatted by Sarah Gruenwald 11/96 sitm@...
Recipe By : COUNTRY LIVING RECIPES; OXMOOR HOUSE 1982 Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 12:31:08 -0600 From: Gruenwald <sitm@...>