5 to 6 med. potatoes
1 lg. onion
1 lb. bacon
1 c. wild rice (cooked per pkg. instructions)
1/2 to 3/4 lb. Velveeta cheese
2 c. milk
1/2 c. half & half or add 1/4 lb. butter
Peel potatoes and slice. Cover with water to just barely cover; add 1/2 teaspoon salt. Boil until almost done. Cut up onion and sauté. Fry bacon, dice, fry crisp, drain and crumble. Add to onion; set aside. Melt Velveeta, add milk, half & half or butter. Add to bacon and potato mixture. Add wild rice. Simmer, slowly, 1/2 to 1 hour. Serves 5.
Leona Rapacz