----- Now You're Cooking! v4.56 [Meal-Master Export Format]
 
       Title: Cream Of Potato Soup (Instant)
  Categories: cheese/eggs
       Yield: 100 servings
 
    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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