Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | (12-oz) luncheon meat |
1 medium | Onion; sliced thin |
2 tablespoons | Shortening |
1 can | Cream of mushroom soup |
½ cup | Milk |
2 cups | Potatoes; cubed, cooked |
2 tablespoons | Parsley |
1 dash | Pepper |
Cut luncheon meat in strips. In a skillet, lightly brown meat and onion in shortening. Blend in soup and milk. Add potatoes, parsley and pepper. Cook over low heat for 10 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .