Guest guest Posted November 18, 2005 Report Share Posted November 18, 2005 CORN SCALLOPED POTATOES 1 cup corn, fresh or frozen 1 cup water 2 sticks celery, chopped 1 onion, chopped 2 small bell peppers 3 medium potatoes, peeled and ripple sliced 1/4 inch thick 1 large carrot, ripple sliced 1/4-inch thick Minced parsley Preheat oven to 350 degrees. Make a thin sauce of the corn and water in your blender. Then place vegetables, potatoes and parsley in the pan in layers, alternating vegetables. The total depth of food in the pan should be about 1 3/4 inches (not more than 2 inches). Bring the corn sauce to a boil, stirring to prevent burning. Pour it evenly over the vegetables. Cover the pan and bake 1 1/4 hours. Remove cover. Broil to lightly brown top. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 This sounds really good, Lori. i like the idea of using a corn-gravy in scalloped potatoes; never heard of that before ~ pt ~ I saw the lovely arch Of rainbow span the sky, The gold sun burning As the rain swept by. ~ Elizabeth Coatsworth,Ê November ~~~*~~~*~~~> , PunkinPie68@w... wrote: > > CORN SCALLOPED POTATOES > > 1 cup corn, fresh or frozen > 1 cup water > 2 sticks celery, chopped > 1 onion, chopped > 2 small bell peppers > 3 medium potatoes, peeled and ripple sliced 1/4 inch thick 1 large > carrot, ripple sliced 1/4-inch thick Minced parsley Quote Link to comment Share on other sites More sharing options...
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