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Ingredients:
1 ham hock
Potatoes, about 4 med. sized
Potato Buds (Betty Crocker dehydrated
potatoes)
2 c. milk
1 (16 oz) can whole kernel corn
Direction:
Cook ham hock until meat falls
off the bone. Remove cooked ham hocks, strain broth into a
bowl and refrigerate overnight if possible. Next day skim off
the fat which rises to the top. Cook the potatoes in this
ham-hock stock. Potatoes should be cut into cubes and cooked
until soft but not mushy. Then add 2 cups milk to the stock,
followed by the Potato Buds until the soup thickens to desired
consistency. Put the deboned, diced and (or) shredded ham bits
into the stock along with 1 can whole kernel corn. Flavor as
desired, adding salt, pepper, dehydrated onions, parsley, etc.
***
For
Details about Ingredients , check your nearest American Store
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