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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Potatoes, Carrots and Onions
Vegetables & Side Dishes
Contributed by: David Isley
  • 2 lbs onions
  • 5 lb. red skin potatoes
  • Baby carrots (to flavor)
  • 2 sticks of butter
  • salt
  • pepper
Peel onions. Wash potatoes and remove eyes. Alternately cube the potatoes and onions into the Dutch oven. Add carrots. Slice the butter and drop over the top of the vegetables. Add water to just below the top of the mixture. Salt and pepper to taste. Cook at 350 degrees for and hour and a half or until the carrots are soft. Check occasionally and reduce heat under the Dutch oven if boiling becomes rapid. Serves 20-30.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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