"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Steam Fried Potatoes Mom's Special, by Barbara Spearman Johnston, is from Spearmans Fine Foods,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Barbara Spearman Johnston Added: Monday, October 19, 2009
Sliced Potatoes (in thin circles) Cooking oil Salt Water
Mom's rule of thumb (1 Potato per person plus one extra). Use enough oil to lightly coat bottom of frying pan. Put potatoes in hot oil and brown both sides. Careful not to turn too early. After browning add small amount of water, cover with lid to steam until tender. (onions optional)
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