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Text File  |  1993-09-25  |  1KB  |  28 lines
  1.     ***********************************
  2.     ***** Cream of Potato Soup #2 *****
  3.     ***********************************
  4.  
  5.     Categories: Soups           OSG1966                        
  6.  
  7.     Calories     per serving:             Number of Servings:   6
  8.     Fat grams    per serving:              Approx. Cook Time:      
  9.     Cholesterol  per serving:                          Marks:    P
  10.  
  11.     INGREDIENTS ------------------------------------------------------------
  12.  
  13.        6        ea    Potatoes - medium size                            
  14.        1        ea    Butter - size of walnut                           
  15.        1        ea    Onion - chopped fine                              
  16.        2        cup   Milk                                              
  17.  
  18.     DIRECTIONS  ------------------------------------------------------------
  19.  
  20.     Dice and cook potatoes in salt water. Add butter, pepper, and onion.  
  21.     When potatoes are tender, add milk and riffles made by mixing a small 
  22.     amount of flour and butter until small lumps form. Serves 6.          
  23.                                                                           
  24.     Source: Mrs. Allie Rockfield, Tremont Grange, Clark County, OH        
  25.  
  26.     *** Recipe Via Compu-Chef (tm) ***
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