"This is a plain old home recipe that all Southerners love." - Submitted by Lloyd Rushing of Texas City, Texas USA.

Stewed Potatoes

6 to 8 medium russet potatoes

Salt to taste

Black pepper to taste (most people like to go a little heavy on pepper)

6 to 8 slices of bacon for seasoning

2 tablespoons all-purpose flour for thickening (I like this better than cornstarch)

1/3 cup water

2 ice cubes

1. Peel potatoes, cut in 3/4-inch cubes, and place in a deep pot. Cover with water. Fry bacon crisp, crumble. Add the bacon and fat to the potatoes. Bring to boil, then reduce heat to a simmer until potatoes are tender.
2. Place flour, water and ice cube in a small jar. Put lid on and shake until flour is dissolved. Then while gently stirring the potatoes, slowly add the flour-water until the soup in the potatoes reaches the desired thickness you want.

Serves 6 to 8.