1 cup hot water
2 cups plain milk
3 cubes potatoes
1 (15 ounce) can stewed tomatoes
2 teaspoons dry bouillon granules
1/2 teaspoon salt
2 tablespoons margarine
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium heat, combine 2 cups water, milk, potatoes, and tomatoes with garlic powder and saute until potatoes are done. [ add grated carrots, onion, celery, and nutmeg to taste and keep topping oil with more water.]
Bake.
When potatoes begin to cook add 1/3 of milk to potato mixture; cover, remove from heat, and reduce heat to low.
In a bowl combine bouillon granules, salt, and margarine. Whisk until well mixed.
Pour mixture into a 7x13 inch loaf pan. Place baking sheet in the oven and bake in a preheated oven until vegetables begin to brown, about 1 hour 30 minutes.