Title: Shaker Creamed Potatoes
Categories: Penn American
Yield: 8 Servings

1/4	lb	Butter
3	c	Light cream
10	lg	Cold boiled potatoes, sliced thick
1	ts	Salt
1/4	ts	Pepper

Sister Jennie Wells, Hancock Shaker Village

Put butter in iron skillet. Melt but do not brown. Add light cream and heat very gently. Drop the sliced potatoes into the cream mixture. Season with salt and pepper. Simmer very slowly until all milk is absorbed. Turn very carefully only once. This takes about an hour. Serve piping hot. Very delicious.

Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess Williams Miller and Persis Wellington Fuller, Macmillan Publishing Co., 1985, ISBN 0-02-584980-8.

Typed by Manny Rothstein, 1/97.

From: Manny Rothstein Date: 04 Mar 97 National Cooking Echo Ä

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