Product Recipes
- 3 slices bacon
- 4 medium onions, sliced
- 2 large potatoes, pared & diced
- 1 can chicken broth (about 1 3/4 cups)
- 1 14 1/2 oz can evaporated milk
- 2 tbsp snipped parsley
- 1/2 cup water
- 1 tsp salt
- 1/4 tsp curry powder
- In a large non-stick saucepan cook bacon until crisp.
- Remove bacon from pan and crumble. Remove all but 2 tbsp of drippings from pan.
- Cook onions in reserved drippings until tender but not brown.
- Add diced potatoes, chicken broth, water, salt and curry powder.
- Cover and cook about 10 minutes or until potatoes are tender.
- Mash potatoes slightly. Stir in evaporated milk, parsley and bacon. Heat through. Do not boil.
