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Potato Rice II Recipe

Ingredients

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

Directions

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.