| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

"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.

||| Save this Recipe on Delicious |||

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Copyright © 1999 - 2009 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating