Recipe - Potatoes And Corn In A Clay Cooker

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)
One half Bag of frozen corn; (or as
much as you like)
2 Cloves of garlic; minced (up
to 4)

OPTIONAL SPICES
Thyme
Rosemary
Ground pepper
Liquid butter buds

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 nonstick
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 2030
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