(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