AR­GEN­TINE POTATO AND CORN CASSE­ROLE

Woman's Era - - Editorial -

IN­GRE­DI­ENTS:

3 cups boiled mashed pota­toes pep­per to taste 3 cups full cream milk 3 cups corn niblets 200 gm but­ter 1 tsp gar­lic pow­der salt to taste

METHOD

Mix half the quan­tity of the but­ter in the hot mashed pota­toes and also add half the quan­tity of the milk.

Blend well with a fork so that the potato mix­ture is fluffy, Place this in a bak­ing dish. Also add salt and pep­per to taste when you are mix­ing the but­ter into the hot mashed pota­toes .

Now blend the corn to a coarse paste us­ing the re­main­ing milk. Pour over the creamy potato layer and lace with the re­main­ing but­ter.

Bake in an oven at 160 de­gree C for 15 min­utes. Serve hot.

Ar­gen­tine potato and corn casse­role Ital­ian stove­top skil­let pizza

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