Food for Groups

(yield: 48 cups)

1 lb. salt pork or bacon, diced
12 oz. onions, chopped
4 oz. flour
2 gal. milk
3 t. salt
5 lb. potatoes, cubed, cooked
1 #10 can corn, whole kernel

procedure:

1. fry pork until crisp, brown onions, then remove pork and onions from fat,
2. add flour to pork fat. blend, add milk and fat, stirring constantly,  add salt,
3. add cooked potatoes, corn, pork and onions, simmer until all ingredients are hot,

Source: KJFSC

This entry was posted on Friday, June 15th, 2007 at 4:56 pm and is filed under Soups. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.