Receta Smothered Potatoes
American
patriot, Benjamin Franklin, and his food predilections. One of the drafters of
the Declaration of Independence and a singer of the US constitution, he was
also a great proponent of local American produce as a way to avoid dependence
on foreign imports.
According
to the Benjamin Franklin Tercentenary web site, was a fan of
cranberries, maple syrup, and Indian corn.
He
was also interested in foods of other cultures. While he was in London he
learned about tofu. 1770, his letter to John Bartram, accompanied by few
soybeans. And there was a description of a “cheese” made from China, the first
document of tofu by American.
Back
in Franklin day, the French thought potatoes, were poisonous, Franklin took
part in changing their minds about the New World vegetable.
Our
smothered potatoes make a wonderful side dish; serve with chicken or pork
chops.
Smothered
Potatoes
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
- tablespoon extra virgin olive oil
- 1/2
- cup onions, chopped
- salt
- and pepper to taste
- 1/4
- teaspoon crushed red pepper
- 2
- large potatoes, peeled and thin sliced
- 1
- (10.5 oz.) can cream of mushroom soup
- 1/4
- cup water
Directions:
In
large skillet, heat oil over medium heat. Add onions, salt, pepper and crushed
red pepper, stirring, cook about 3 minutes. Add potatoes, stirring.
Stir
in cream of mushroom soup and water. Bring to boil, reduce heat to simmer,
cover, cook about 10 to 12 minutes, turning occasionally, until potatoes are
tender. Enjoy!