fiddlehead stew

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    • #336406

      1lb. cooked,crumbled bacon
      1 med. onion, chopped
      1 lb.steamed,chopped fiddleheads
      3 med. potatoes, peeled,cooked, cubed
      1/3 cup margarine
      1/3 cup flour
      14.5 oz chicken broth
      1 quart half and half creamer

      sauté onion in dutch oven, until tender, add flour slowly, stir until thick, add chicken broth slowly stirring until it thickens, add half and half, potatoes,fiddleheads,and bacon, simmer until hot, serve with some crusty bread, this is very good

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