Yield: 1 Servings
Measure | Ingredient |
---|---|
3 slices | Bacon |
4 \N | Onions, sliced thin |
2 larges | Potatoes, peeled and diced |
2 cups | Chicken broth |
1 can | (14 1/2 ounce) evaporated milk |
2 tablespoons | Parsley, chopped |
½ cup | Water |
1 teaspoon | Salt |
¼ teaspoon | Curry powder |
In large saucepan, cook bacon until crisp. Remove 2 tbs drippings; discard the remaining drippings and crumble the bacon. Cook onions in the reserved 2 tbs drippings until tender but not brown. Add potatoes, chicken broth, water salt and curry powder; cover and cook 12 minutes or until potatoes are tender. Mash the potatoes slightly; stir in the evaporated milk, parsley and bacon. Heat through but do not boil. Serves 6 but recipe can be doubled. Posted to Recipe Archive - 30 Mar 97 by ted by: JulieAG945@...
on Mar 30, 97