| 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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