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Potatoes and Corn in a Clay Cooker

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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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