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Celebrating 21 Years!

 

 

1 c. diced potatoes
1 c. double cut corn
c. chopped celery
c. salt

tsp. white pepper
1 tsp. granulated garlic
1 c. heavy cream


Cook potatoes, corn & celery together till soft. Drain off juice. Add seasonings & heavy cream. Bring to a boil, then pour into pie shell and top. Bake at 325 for 45 minutes. Makes one 9" pie; serves 8.

Recipe courtesy of the Willow Valley Restaurant, Lancaster, Pennsylvania.

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