| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Potatoes; peeled and diced |
| 1 |
md |
Onion; thinly sliced and |
|
|
; separated into |
|
|
; rings |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
|
17 oz. Can Whole kernel corn |
| 1 1/2 |
c |
Milk |
| 1/4 |
ts |
Dried marjoram |
| 5 |
sl |
Bacon; cooked crisp and |
|
|
; crumbled |
|
|
Butter or margarine |
INSTRUCTIONS
In medium saucepan combine potatoes, onion, salt and water. Cover and
cook until vegetables are tender - about 15-20 minutes. Stir in
undrained corn, milk, marjoram and a dash of pepper. Heat through.
Serve garnished with bacon bits and a pat of butter or margarine.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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