3 cups peeled potatoes, cubed
3 cups diced onions
1 qt. water
2 or 3 tsp. salt, according to taste
1 can of evaporated skimmed milk (12 oz.)
2 tbsp. sherry
Pepper to taste
At a slow boil, cook the potatoes and onions in the salt and water until tender, usually about 30 minutes.
Add the evaporated milk and sherry, return to boil and serve plain or garnished with chives or parsley.
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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.
This page created 1999
This page modified October 2006
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