12 average red-skinned potatoes
Unseasoned meat tenderizer
Beef Bouillon Granules
Chicken Bouillon Granules
Black Pepper
Onion Powder
Salt
1 TBSP minced garlic
1 TBSP Basil
1 & 1/2 cups margarine (I prefer Parkay)
Wash unpeeled potatoes well and pierce each several
times with a paring knife. Place in a large boiler.
Sprinkle the exposed surface of each potato liberally
with tenderizer, beef & chicken granules, pepper, onion
powder and salt. Cover potatoes with water to about an
inch above top of potatoes. Add garlic, basil and mar-
garine, but do not stir.
Heat on medium-high until liquid just begins to boil.
Reduce heat to low and let simmer for about 2 to
2 & 1/2 hours, stirring very occasionally and adding
more water if needed. Potatoes should steam lightly and
bubble very slightly; adjust heat accordingly. Turn off
heat and let sit for 20-30 minutes before serving
10-12 servings
