| 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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