Cook carrots in water until tender. Fry the pork until crisp and drain the fat. Keep 3 T. fat. Add onions and brown lightly in the fat. Stir in flour and thicken. Add all other ingredients and mix until well blended.
2 C. diced carrots 1 C. boiling water 1/2 C. diced salt pork 4 T. onion 1 T. flour 2 C. cooked wheat 1 tsp. salt dash of pepper 2 C. milk 1 T. chopped parsley
Copyright 1993 by Peggy Layton and Vicki Tate These recipes may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Vicki Tate, must be received for commercial profit.
Updated: 28 Nov 96