Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Yukon Gold Potatoes : cubed bite size ; (enough to fit in your cooker) |
1 \N | Big onion - chopped finely ; (vidalias were great but any onion is fine) |
½ \N | Bag of frozen corn; (or as much as you like) |
2 \N | Cloves of garlic; diced (up to 4) |
\N \N | Thyme |
\N \N | Rosemary |
\N \N | Ground pepper |
\N \N | Liquid butter buds |
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@...> on Dec 11, 1997