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| CHEESE AND BACON SOUP | |
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5 slices bacon, fried, drained and crumbled Saute in bacon drippings: 1/2 c. green pepper 1/2 c. celery 1/2 c. carrots Stir in 1/4 cups flour and gradually add: 3 c. shredded cheese, 1/2 cheddar - 1/2 American 2 c. milk 2 tbsp. sherry 1/2 c. sliced stuffed olives Reserved bacon Heat and serve in 10 minutes. | |
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