Potatoes and corn in a clay cooker

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

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