Recipe by Malriah
This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.
Top Review by Anu
I loved how easy this recipe was, and it sure tasted good too! I followed the instructions to the last letter, but since I had scaled down to 1 serving, my potatoes were cooked much faster. The combination of corn, potatoes, and milk is quite something! I had this with 7-Grain bread for a fabulous dinner. Thanks Kari!
- 591.47 ml cooked corn (canned is fine)
- 473.18 ml diced potatoes
- 14.79 ml butter
- 59.14 ml onion, diced
- 2.46 ml salt
- 0.59 ml pepper
- 354.88 ml boiling water
- 473.18 ml hot milk
- 14.79 ml flour, mixed with
- 14.79 ml water
Directions See How It's Made
- Combine, in a large pot,all ingredients except milk and flour/water.
- Cook until potatoes are fork tender.
- Add milk and flour/water, stirring well.
- Bring to a boil and allow to cook for 10 minutes.
- Serve with chopped green onion and shredded cheese as a garnish.