| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Penndutch, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | c | Potato, raw, diced |
| 1 | tb | Butter |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | ts | Parsley, minced |
| 1 | Onion, sliced | |
| 2 | ts | Flour |
INSTRUCTIONS
Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender. Thicken the potatoes with the flour which has been mixed with a little cold water. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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