Fry bacon in a large saucepan until crisp; drain on paper towels. Crumble bacon. Reserve 1 tablespoon drippings in pan. Saute onion, celery, and carrot in reserved drippings for 2 minutes. Stir in portatoes, corn, peas, milk, salt, and cheese. Cook over medium heat, stirring occasionally, until cheese melts. Top each serving with a tomato slice, bacon, and a dash of seasoned pepper. Yield: about 7 cups Formatted by Sarah Gruenwald 11/96 firstname.lastname@example.org Recipe By : COUNTRY LIVING RECIPES; OXMOOR HOUSE 1982 Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 12:31:08 -0600 From: Gruenwald
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|Serving Size: 1 Serving (682g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 498 (53%)|
|Amt Per Serving||% DV|
|Total Fat 55.4g||74 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 6g|
|Cholesterol 94.3mg||29 %|
|Sodium 2272.9mg||78 %|
|Potassium 1771mg||47 %|
|Total Carbohydrate 82.8g||24 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 75.3g|
|Protein 25.6g||37 %|
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Calories per serving: 934
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