"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Stewed Potatoes, by Helen Cannady, is from The Allen Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup chopped onions Margarine (enough to saute the onions) 4 cups quartered potatoes 2 cups water Salt and Pepper to taste Flour
Saute the chopped onions in the margarine until transparent. Add the potatoes and water. Salt and pepper to taste. When potatoes are tender, make a rue of flour and a little water. Add to the potatoes. When the potatoes begin boiling again, turn heat down and simmer until desired consistency.
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