2.50 ga water; warm
3.50 ga water
2.00 lb bacon; sliced fz
2.50 lb milk; dry non-fat l heat
4.00 lb potato inst gra #10
3.00 lb onions dry
1.00 tb pepper black 1 lb cn
5.00 oz salt table 5lb
1. SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING
UNTIL ONIONS ARE TENDER.
2. ADD PEPPER AND SALT; MIX WELL.
3. ADD WATER; BRING TO A BOIL.
4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER. **DO
NOT BOIL AFTER MILK IS ADDED**
5. STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH.
6. SIMMER 5 MINUTES.
NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB
CHOPPED ONIONS.
2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
3. IN STEP 3, 1/2 CUP DEHYDRATED PARSLEY MAY BE USED.
Recipe Number: P01600
SERVING SIZE: 1 CUP (8 O
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