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Recipe by: rachael-ray
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12 large potatoes, skinned and diced
1 large onion, chopped
1 1/2 pounds bacon, chopped
1 can creamed corn (15 1/4 ounce)
2 cans evaporated milk (12 ounce)
pepper to taste
Fry bacon until very, very crisp. Drain off fat. While bacon is
cooking prepare potatoes amp; onion. Place potatoes amp; onion in large
sauce pan, add water to cover, lightly salt if desired. Cook for
10 minutes, or until done. Drain most of the water off then, with
a potato masher, mash until about half of the potato chunks are
left. Add creamed corn, bacon, and evaporated milk. Mix well.
Cook on low heat for another 30 minutes or so to blend flavors.
Add pepper, if desired.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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