Here’s a wonderful side dish to make when summer’s vegetables are plentiful. It’s a great complement to any entree.
—TERRY MALY OLATHE, KS
PREP: 15 MIN. • COOK: 5 HOURS • MAKES: 8 SERVINGS
4 cups diced peeled potatoes
1 1/2 cups frozen whole kernel corn or 1 can (15 1/4 ounces) whole kernel corn, drained
4 medium tomatoes, seeded and diced
1 cup sliced carrots
1/2 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dill weed
1/8 teaspoon pepper
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
HOW TO
SEED A TOMATO
1 To seed a tomato, cut in half horizontally and remove the stem.
2 Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.