Title: Dutch Stewed Potatoes
Categories: Penndutch, Vegetables
Yield: 1 Servings

2 c Potato, raw, diced
1 tb Butter
1/2 ts Salt
1 ds Pepper
1 ts Parsley, minced
1 Onion, sliced
2 ts Flour

Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper,
parsley and potatoes and cover with boiling water and cook until tender.
Thicken the potatoes with the flour which has been mixed with a little cold
water. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini