| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Soups, Meats, Potatoes |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Onion; chopped |
| 1/4 |
c |
Green pepper; chopped |
| 4 |
md |
Potatoes; washed, peeled & cubed (3 cups) |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Paprika |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
All-purpose flour |
| 2 |
c |
Milk |
| 1 |
cn |
(12 oz) Whole-kernel corn; undrained |
| 1 1/2 |
c |
Ham; cooked & diced |
|
|
Parsley; minced Water |
INSTRUCTIONS
Melt butter in 3-1/2-quart saucepan. Saute onion and green pepper until
tender. Add potatoes, 2 cups water, salt, paprika and pepper. Cover and
simmer about 15 minutes, or until potatoes are tender. Combine flour and
1/3 cup water in small bowl; blend well. Stir into potato mixture. Add
milk. Simmer until slightly thickened, stirring frequently. Add corn and
ham; heat through. Sprinkle each serving with parsley.
("The All American Potato Cookbook") (MM'd by Nancy Hagfors - GXDB48A on
Prodigy; N.HAGFORS on GEnie)
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