2.50 ga water; warm 3.50 ga water 2.00 lb bacon; sliced fz 2.50 lb milk; dry non-fat l heat 4.00 lb potato inst gra #10 3.00 lb onions dry 1.00 tb pepper black 1 lb cn 5.00 oz salt table 5lb 1. SAUTE BACON UNTIL LIGHTLY brOWNED; ADD ONIONS; CONTINUE COOKING UNTIL ONIONS ARE TENDER. 2. ADD PEPPER AND SALT; MIX WELL. 3. ADD WATER; brING TO A BOIL. 4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. brING TO A SIMMER. **DO NOT BOIL AFTER MILK IS ADDED** 5. STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH. 6. SIMMER 5 MINUTES. NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS. 2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 3, 1/2 CUP DEHYDRATED PARSLEY MAY BE USED. Recipe Number: P01600 SERVING SIZE: 1 CUP (8 O -----