| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
Yukon Gold Potatoes : cubed bite size ; (enough to fit in your cooker) |
| 1 |
|
Big onion – chopped finely ; (vidalias were great but any onion is fine) |
| 1/2 |
|
Bag of frozen corn; (or as much as you like) |
| 2 |
|
Cloves of garlic; diced (up to 4) |
|
|
Thyme |
|
|
Rosemary |
|
|
Ground pepper |
|
|
Liquid butter buds |
INSTRUCTIONS
OPTIONAL SPICES
Sit top and bottom of cooker in the sink and fill top and bottom & sink &
let . sit for 15 minutes.
Drain your top & bottom, no need to dry, spray lightly with non-stick
cooking spray.
Throw in all your ingredients. Toss around to mix. If desired your can pour
a little LIQUID butter buds on and toss.
Put on lid and place in COLD oven. Turn oven on to about 250 for 5 minutes,
then turn up to 350 for 5 minutes then up to 450. Remove after 20-30
minutes at 450. Delicious!
Main dish for me, side dish for my SO.
CLEANING: I use baking soda and the scrubby side of the sponge or a veggie
brush, rinse with clear water and let dry with top and bottom apart from
each other.
Posted to fatfree digest V97 #292 by "Shanks, Mira L." <mlm6@cdc.gov> on
Dec 11, 1997
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