"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 Old-Time Stewed Potatoes, by Brenda Sharp, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 medium potatoes, peeled and thickly sliced 1/4 tsp salt 4 cups water 2 Tbsp corn meal 1/4 cup butter salt and pepper to taste
Cook potatoes in the water and 1/4 teaspoon salt until tender. Add 1/4 cup butter and allow to melt. Sprinkle the corn meal over the potatoes and let simmer until broth is thickened. Add salt and pepper to taste. Remove from heat and allow to sit for 15 - 20 minutes before serving.
This was a favorite of my Uncle Lloyd Sharp. He loved this with cornbread.
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