Granny Tess was my mother-in-law. She was an old country woman who cooked on her wood-burning stove. My husband, Tony, was twenty years older than I so when I was in my thirties, Granny Tess was in her seventies. She had chickens and made everything from scratch. Every Sunday was chicken noodle soup day. She told me her secret ingredient was one tablespoon of tomato paste. One of my favorite things that Granny Tess made was a potato dish. I have never tasted anything like it. After Paul moved to the US and called potatoes, chetties, on a regular basis, we adopted the term ... thus "Granny Tess Chetties" as the name of a favorite dish was born. Here's how to make it:

Cube into 1/2" pieces several large red potatoes. You can leave the skins on but remove any blemishes. Boil them.

While the chetties are cooking, dice a large onion. Melt a stick of butter in a small frying pan and sautée the onions until they are soft and clear.

When the potatoes are cooked, drain them well. Add the melted butter and onions. Then, while you are stirring with your right hand, add evaporated milk with your left. You want to coat the potatoes well but you don't want everything to become too soupy. You want nice wet potatoes. Salt and pepper the potatoes and stir well. Serve immediately.

-Lissie