Yield: 4 Servings
|1 can||(12-oz) luncheon meat|
|1 medium||Onion; sliced thin|
|1 can||Cream of mushroom soup|
|2 cups||Potatoes; cubed, cooked|
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, .