• 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

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.

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