Butternut Squash, Potato and Cheddar Mash

In my family we have mashed potato lovers and butternut squash lovers, and those who love both. This dual mash with sharp cheddar is so good you'll want to make it for more than just holidays. It's savory-sweet with a tang from sour cream and cheddar that just puts it over the top on flavor. Serve with your favorite protein and a heaping serving of green veggies.

Butternut Squash, Potato and Cheddar Mash
Serves 8

2 pounds potatoes - peeled, cubed and cooked until tender
2 pounds butternut squash - peeled, seeded and roasted until soft
1/2 cup milk
1/2 cup sour cream
1/2 stick butter
1 Tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 1/2 cups finely shredded extra sharp cheddar cheese

1. Drain potatoes well and combine with cooked squash in a large pot. Add butter and once it melts, mash well.
2. Add milk, sour cream, salt and pepper and mix with a hand mixer until smooth and fluffy.
3. Fold in cheese, mound in a serving dish, sprinkle with extra cheese and serve immediately.

*To cook butternut squash, peel and seed and cut into 1-inch chunks. Lay on a roasting pan and sprinkle with olive oil. Roast at 450 degrees F for 20 - 25 minutes or until soft and just beginning to caramelize.

Tortilla Española

 


Tortilla Española is a traditional Spanish dish served at many local restaurants and bars in Spain. Served hot or cold it's delicious either way. The oil may seem excessive, but is necessary for the true flavor of the tortilla. Honestly, don't freak out about it, you'll be blissfully unaware after your first bite!

Tortilla Española
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 45 minutes
Yield: 12 as an appetizer, 6 as a meal

Ingredients:

1/2 cup Olive Oil
1 1/2 pounds Yukon Gold Potatoes or other waxy potato, peeled, quartered and sliced thinly
1 medium sweet onion, such as Vidalia, thinly sliced
1 1/2 teaspoons salt
6 whole eggs
1 teaspoon smoked paprika
Freshly ground pepper to taste

Directions:

1. Heat the oil in a 10-inch nonstick skillet over low heat, add the potatoes, onions and salt and cook, turning often, for 25 minutes or until vegetables are tender but not browned.
2. Drain potatoes in a colander over a bowl. Drain as much oil as possible and reserve 2 tablespoons of the cooking oil.
3. Beat eggs well and add paprika, salt and pepper. Pour hot potatoes into eggs and stir well.
4. Put the 2 tablespoons of oil back into the same skillet and pour in the potatoes and eggs.
5. Turn heat to medium and cook until eggs are nearly set on top, 5-7 minutes.
6. Put a large plate facedown over the skillet and invert the tortilla.
7. Slide the tortilla back into the skillet, uncooked side down, and cook for another 3 minutes.
8. Slide tortilla onto a plate and cool for several minutes before cutting.

Greek Chicken Thighs and Potatoes

Greek Chicken Thighs and Potatoes

The Greek-inspired flavors of lemon, garlic and thyme are highlighted in this chicken and potatoes dish. Boneless and skinless thighs cook faster and are a healthier alternative. Serve with a big salad tossed with Feta cheese crumbles and Kalamata olives for a perfect meal.

Greek Chicken Thighs and Potatoes

Hands-On Time: 15 minutes
Ready In: 9 hours and 15 minutes including marinating time
Yield: 4-6 servings

Ingredients:

3 pounds boneless and skinless chicken thighs
3 pounds red potatoes
3 cloves garlic minced
1 large lemon, zested and juiced plus enough bottled juice to make 1/2 cup
1/4 cup olive oil
1 Tablespoon fresh oregano, chopped (or 1 teaspoon dried Greek oregano)
1 Tablespoon Kosher salt
Freshly cracked pepper to taste

Directions:

1. Combine minced garlic, lemon zest and juice, olive oil, oregano, salt and pepper and stir until combined. Remove 1/2 cup of marinade and set aside.
2. Put chicken into a bowl or large zippered food storage bag and pour marinade over. Seal well, removing air and refrigerate 4 to 8 hours.
3. Preheat oven to 375 degrees F.
4. Clean potatoes and cut into equal sized chunks - about 1-inch square. Pour reserved marinade over potatoes and spread evenly across the bottom of a 9 x 13 roasting pan.
5. Remove chicken from marinade and set on top of potatoes. Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes or until juices from chicken run clear and a thermometer inserted next to the bone reads 170 degrees F.

Ponzu Chicken with Sesame Green Beans and Potatoes

Ponzu Chicken

Ponzu is a popular Oriental marinade made of soy and citrus. The salty sweet flavor pairs well with chicken and any citrus choice you like can be used for this, try changing it each time for a new flavor. The flour helps to thicken the sauce just right and no salt is needed with the soy sauce being used. Don't marinate longer than 2 hours total or the chicken will begin to 'cook' and turn mushy.

Sesame Green Beans and Potatoes

I like to serve the chicken with fresh green beans and red potatoes that make perfect partners when brought together with soy and sesame. Toasted sesame seeds can be bought or made. Tossing gently in a hot pan for a few seconds is all that's needed to bring out the nuttiness of the seeds and increase the flavor exponentially.

The sodium content between these two can be quite high, so a lower sodium soy is advised. I always use a good brewed soy sauce. The imitation soy is NOT the same in flavor and can actually make a good dish bad. Kikkoman is an excellent brand of soy and ponzu sauces.


Ponzu Chicken
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 35-45 minutes
Serves: 4

Ingredients:

2 Tablespoons vegetable oil
2 (about 1 pound total) large boneless, skinless chicken breasts
1/4 cup flour
1 clove garlic - minced
1/2 cup soy sauce
3 tablespoons fresh citrus juice such as lime, lemon or orange
1 Tablespoon Mirin (sweetened rice wine) or 1 teaspoon granulated sugar

Directions:

1. Cut chicken breasts in half horizontally so you have 4 thin slices. Set aside.
2. Combine soy sauce, juice, garlic and Mirin or sugar in a large bowl. Stir until well combined and add chicken breasts. Marinate for 20 - 30 minutes.
3. Heat oil in a 10-inch skillet over medium heat. Dredge chicken in flour until each piece is evenly coated. Fry in oil for 3 minutes per side until golden.
4. Pour remaining marinade over chicken and cover with a lid. Cook for another 3 minutes. Serve with sauce over each piece.


Sesame Green Beans and Potatoes
Printable Recipe
Hands-On Time: 5 minutes
Ready In: 15 minutes
Serves: 4


Ingredients:

1/2 pound fresh green beans
4 medium red-skinned potatoes
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
1 clove garlic, minced
2 Tablespoons soy sauce
2 tablespoons toasted sesame seeds

Directions:

1. Snap ends off green beans and set aside. Wash potatoes well and cut each into eight thin wedges.
2. Heat oils in a large skillet over medium heat. Add potatoes on the bottom, topped with green beans and followed by garlic. Do not put garlic directly into oil or it may burn.
3. Lid tighly and cook for 10 minutes, checking every 2 minutes to stir so vegetables cook evenly. Check to make sure potatoes are soft and green beans are crisp-tender. Cook for another 3 minutes if vegetables are not done.
4. Sprinkle vegetables with soy sauce and sesame seeds at the end of 10 minutes and toss well to coat.

Carnation Evaporated Milk - The Cooking Milk

Our Favorite Macaroni and Cheese

I recall at one time thinking that evaporated milk and sweetened condensed milk were one and the same. Imagine that realization coming from attempting to substitute one for another. After that single incident, I shied away from evaporated milk, not really understanding what it was or why anyone would use it.

I started getting back into it quite accidentally; my mother was moving to a smaller home and cleared out her overfull cabinets, passing the contents on to me and my brood. Within the cans and boxes given to me were several cans of evaporated milk. I figured if mom used it, it couldn't be all bad and there must be some way to use it up.

I experimented and came to love it. It was cheaper than cream and healthier, too (twice the protein and calcium of regular milk) - but every bit as rich. When I used it for things like cream soups, baking pies or macaroni and cheese, there was no difference in performance between it and cream, but it was definitely creamier and richer than using milk. I now always have cans on-hand for things like my favorite salmon chowder and the kids' favorite macaroni and cheese. The fact that I like Carnation more than any other is par for the course here. I've used Carnation everything - including formula for my babies who needed extra help - since I've been old enough to purchase my own food.

My mother used it for pies most often, but the fact that it translates so well into savory dishes seems to have been lost on her. Here are two recipes using Carnation Evaporated Milk that are pretty near perfection. The first recipe, Loaded Potato Potluck Favorite, comes from the Carnation Holiday Cookbooklet. You can download it for yourself here: http://bit.ly/CEMholiday

These were awesome and didn't last very long at all. The green onion is optional, but I love the stuff, so there's no way I would leave it out. I think it added just the right contrast to the cheese and bacon, too.

Creamy, delicious, perfect.

The second is our own favorite macaroni and cheese - see photo above. Using evaporated milk in lieu of regular milk does nothing but make this even better than usual. The cheese seemed to melt better in the evaporated milk and the overall result is heavenly.

Our Favorite Macaroni and Cheese with Bacon

Prep Time: 20 minutes

Total Time: 50 minutes

Serves 8

Printable Recipe

1 pound elbow macaroni - cooked al dente

1 can (12 ounces) Carnation Evaporated Milk (any fat content works as well as the next)

1 pound (4 cups) shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

1/2 pound bacon - cooked crisp and crumbled

1 teaspoon Kosher salt

1 teaspoon smoked paprika

1. Preheat oven to 350 degrees F

2. In a small saucepan heat evaporated milk gently just until hot. Do not boil.

3. Add shredded Monterey Jack cheese and stir until melted. Add salt and paprika and blend well.

4. Toss cooked macaroni with bacon and pour cheese mixture over all. Stir and pour into a greased 9x13 baking dish.

5. Top with cheddar cheese and bake for 20-30 minutes or until bubbly and just beginning to brown.

For more information about Carnation Evaporated Milk, check out the following links:

Cooking Benefits of evaporated milk:
http://bit.ly/cookingbenefits

Nutrition Info:
http://bit.ly/o2onutrition

The different types of evaporated milk:
http://bit.ly/rightmilkforyou

Carnation Virtual Kitchen:
http://bit.ly/carnationvirtualkitchen

Additional Recipe Ideas:
http://bit.ly/additionalrecipes

Recipe Personality Quiz:
http://bit.ly/recipepersonalityquiz

Coupons for product and stipend for recipes graciously provided by Carnation and Cassie Boorn of One2One Network. This is not a paid product endorsement.

Sunday Dinner: Chuck Roast

Chuck Roast

Chuck Roast
Potatoes
Carrots
Gravy
Green Salad with Tri-Colored Peppers
Dinner Rolls

I do believe chuck roast is one of the finest foods known to man. It fits my new 'slow' outlook on life and is well worth the wait. It absolutely takes me home - simple, delicious and hearty. I was able to pick up a boneless chuck pot roast for $1.99 a pound yesterday. That's a huge savings over what they normally cost, and right now I was very grateful for that find.

Chuck comes from the shoulder area of a steer and gets more exercise than the nether regions of the animal, so it can be tough if not cooked properly. Chuck benefits from a long slow roast in liquid, also known as braising. Add vegetables toward the end of cooking time for a one-pot meal you can't go wrong making.

Chuck Roast and Vegetables
Serves 8
Printable Recipes

One 4-pound boneless chuck pot roast
2 tablespoons oil
6 cloves garlic - chopped
2 teaspoons kosher salt
1 teaspoon large grind pepper
herbs such as thyme or rosemary - as desired
8 large potatoes
1 pound bag peeled baby carrots
flour

In a large roasting pan, heat the oil over medium-high heat. Add the roast and brown on all sides. This really only ensures flavor - it's been found that it does nothing to seal in juices. Top with salt, pepper, garlic and herbs. Add enough liquid to come about 1/3 of the way up the side of the roast. This can be beef stock or just plain water. I also sometimes add a tablespoon or so of tomato paste for extra flavor.

Roast, covered, in a 300 degree F oven for 2 1/2 hours. After that time, add the potatoes and carrots, recover and put back into the oven for another 1 1/2 hours - 4 hours total time. Remove from the oven and let stand, covered, for 20 minutes. Remove roast and vegetables and heat remaining liquid over high heat. Thicken with flour and water as necessary, adjust seasonings and serve with roast.

Your roast should be fork-tender and very easy to serve. There's no cutting involved, simply dole out large forkfuls of this along with the roasted veggies and plenty of gravy.

Sunday Dinner

This was actually a few weeks ago. Today I'm cheating and making easy chili and cornbread. I may take photos, but it's not really different than anyone else's recipe, I bet!

Herbed Roast Pork and Gravy
Roasted Garlic Mashed Potatoes
Wilted Baby Spinach with Honey and Bacon
Apple Cobbler

Pork roast, thyme and rosemary.

Salt and pepper the roast first--rub it all over well.

Chop the herbs and cover the roast with those as well.

The roast seared on all sides and ready for the oven.

Roasting garlic--3 cloves in a small square of tin foil.

Wrap up and toss in a 400 degree F oven for about 20 minutes until soft. Mash well before adding to potatoes.

The mashed potatoes with roasted garlic added--these are Yukon Gold.

Spinach with bacon and honey. This was really yummy--even if the photo is blurry.

Another blurry-but-yummy - the pork roast gravy.

I didn't get a photo of the finished roast or the cobbler, but they were sure good!

Veggie Wednesday: New Potato Salad with Hazelnuts

New Potato Salad with Hazelnuts
6 servings
Printable Recipe

2 lb small new red potatoes (about 12 to 18 potatoes)
1 c hazelnuts
2 T chopped fresh chives
2 T chopped fresh parsley

Vinaigrette
2 T red wine vinegar
1/4 t Dijon mustard
1/2 t salt
Freshly ground pepper to taste
4 T olive oil
2 T hazelnut oil

Preheat oven to 350'F Scrub but do not peel potatoes.
Steam potatoes until tender, 15 to 25 minutes, depending
on size. Set aside until cool enough to handle.
While potatoes are cooling, spread hazelnuts on baking sheet.
Toast at 350'F for 10 minutes.
Rub hot hazelnuts in towel to remove skins.
Chop nuts coarsely.
Cut potatoes in quarters or eighths.
In large bowl, combine nuts, chives, and parsley.
Whisk vinaigrette and drizzle over salad. Toss gently.
Serve warm or at room temperature.

To make Vinaigrette: In small bowl, combine wine vinegar,
mustard, salt and pepper. Whisk until blended.
Gradually whisk in olive oil and hazelnut oil in a thin stream
until blended.

Victoria Magazine - July 1993

Sunday Dinner

Mom Foster's Meatloaf
Mashed Potatoes & Gravy
Broccoli Gremolata
Betty's Carrot Cake

Gremolata is a wonderful blend of parsley, garlic and lemon commonly used on classic Osso Bucco. The fresh flavor lends itself well to many other dishes.

Broccoli Gremolata
Printable Recipe

1 large head broccoli, cleaned and cut into spears
3 T. fresh flat-leaf parsley-chopped fine
1 large garlic clove, minced
1 t. finely grated fresh fresh lemon zest

Steam broccoli until crisp tender. Combine parsley, garlic and zest. Sprinkle over broccoli while still hot. Serve immediately.


Betty's Carrot Cake
Printable Recipe

2 c all purpose flour
2 c sugar
1 t baking powder
1 t baking soda
1 t cinnamon
3 c finely grated carrots
1 c vegetable or corn oil
4 eggs
1/2 c chopped walnuts and or raisins

Mix all ingredients thoroughly.
Bake in 2 greased and floured 9 inch baking pans.
Cool thoroughly before frosting.

Frosting

2 -3 oz pkgs. cream cheese
1/2 c softened margarine or butter
2 t vanilla
4 1/2 to 5 c confectioners sugar

In a mixer combine butter vanilla and cream cheese until
smooth. Add sugar gradually until consistency you
desire.

Veggie Wednesday

I saw this in the new issue of Country Living and had to post it. There's a photo and the original recipe linked to the recipe title~it looks fabulous. I know I would make this the first time as-is and then most likely add roasted red peppers on my second time out. Maybe some black olives too...

Tortilla Española
12 servings

3/4 cup olive oil
1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
2 cups sliced yellow onions
1 1/2 teaspoons salt
6 whole eggs
1 teaspoon pimentón (smoked paprika)
1/2 teaspoon freshly ground pepper

Heat the oil in a 10-inch nonstick skillet over medium-low heat, add the potatoes, and cook, turning frequently, for 10 minutes. Stir in the onions and 1/2 teaspoon salt. Continue to cook for 25 more minutes until vegetables are tender. Drain all but 2 tablespoons of the oil and transfer the vegetables into a bowl. Wipe the skillet clean. Beat the eggs, pimentón, and remaining salt and pepper together and stir in the vegetables. Heat 1 tablespoon reserved oil in the skillet over medium-low heat. Pour the egg mixture into the skillet. Cook until just set - 5 to 7 minutes. Loosen the sides with a spatula, place a heat-proof plate facedown over the skillet, and invert the tortilla. Heat remaining oil in the skillet over low heat. Slide in tortilla, cooked side up. Cook for 3 more minutes. Slide tortilla onto a plate. Cool slightly before serving.

Favorite Summertime Meal

Someone elsewhere on the web today asked what my favorite Summertime meal was and this was my answer.

Anne's Lime Ranch Chicken
Pasta Salad or Grill Roasted Herbed Potatoes
Corn on the Cob
Sliced ripe tomatoes
Sliced cucumbers
No-Bake Cheesecake (I forgot to add this there! Can't forget dessert.)
Anne's Favorite Lemonade


Anne's Lime Ranch Chicken

Per pound of chicken mix 1 packet of ranch salad
dressing powder and 1/4 c lime juice. Smear on chicken
pieces and let stand several hours. Broil, grill, bake,
or saute as desired.

Tastes very close to Tostitos Hint of Lime tortilla
chips.
That was the catalyst for my coming up with this.


Grill Roasted Herbed Potatoes

I don't have a clear-cut recipe for this but this is close.

Wash several pounds of red bliss potatoes (about 20 for my family) and cut each into
quarters.

Combine 1/4 c olive oil, 1 minced clove of garlic and a tablespoon or so of fresh chopped rosemary. Pour over the potatoes and toss well to coat evenly. You can also set a fresh sprig of rosemary on top of the potatoes instead of using the chopped.

Lay out a large square of heavy duty tin foil and mound the potatoes in the center. Fold up on all sides and pinch closed well.

Lay on the grill and roast for 35-45 minutes until done-turning once during grilling time.


No-Bake Cheesecake

1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 tub (8 oz.) whipped topping, thawed
1 prepared graham cracker crumb crust (6 oz.)

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until smooth. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Garnish as desired.


I saw a photo in a magazine about 12 years ago with what looked like this mixture in it. It was such a pretty picture and the drink looked so refreshing I had to come up with my own.

Anne's Favorite Lemonade

1 gallon lemonade (any brand)
2 kiwi peeled and sliced thickly
6 ripe strawberries hulled and cut in half
1 lemon sliced
1 lime sliced
3 or 4 fresh mint leaves

Combine all and let stand refrigerated for 24 hours
before serving. Serve in tall clear glasses with lots of
ice and let the fruit fall in also. Very pretty and
VERY yummy!

Sunday Dinner

Baked Ham With Cumberland Sauce
Oven Roasted Potatoes (good recipe here~I do similar with mine)
Broccoli-Cauliflower Casserole
Almost No Bake Dessert

**********
Baked Ham With Cumberland Sauce

5 lb Ham
1/2 c Brown sugar
1 t Dry mustard
Whole cloves*

Cumberland sauce

1 c Currant jelly
1/4 c Orange juice
1/4 c Lemon juice
1/4 c Apple juice
2 T Honey
1 T Cornstarch

Remove skin from ham; score the surface with shallow diagonal
cuts, making diamond shapes. Mix brown sugar and mustard;
rub into fat of ham. Insert a whole clove in center of each diamond.
Place ham in a large roaster with a baking rack. Bake,
uncovered at 325~ for 20 - 22 minutes per pound. For
sauce, combine all the ingredients in a medium
saucepan. Cook over medium heat until thickened,
stirring often. Serve over the slice ham.

*Note: If you don't want to deal with the whole cloves, a teaspoon ground mixed
into the brown sugar will give the same flavor.

**********
Broccoli-Cauliflower Casserole

3 eggs
1 lb. cottage cheese
3 Tbsp. flour
10 oz. pkg. frozen cauliflower and broccoli
1 small can water chestnuts
bacon bits

Mix eggs, cottage cheese and flour until well blended. Fold in the remaining ingredients
and pour into a well-greased casserole. Cover with shredded colby or cheddar cheese
to taste.
Bake one hour at 350. Covered with foil for first half hour.


**********
*Almost No Bake Dessert

1/2 c Margarine, melted
1 c Pecans, chopped
1 1/2 c Graham wafer crumbs
8 oz Cream cheese
4 c Cool whip, divided, thawed
3 oz Chocolate instant pudding
3 oz Vanilla instant pudding
3 c Milk
1 Unsweetened chocolate square
1 c Icing sugar

Mix well margarine, pecans and graham wafer crumbs and
pat into 9x13 in pan. Bake at 350 degrees
till lightly brown, about 20 minutes. Cool completely.
Beat together cream cheese, icing sugar and 1 cup
of Cool Whip. Spoon onto baked layer. Mix both puddings
with milk and beat as per package directions. Let
pudding almost thicken and pour over second layer. Put
remainder of Cool Whip on top and swirl melted
chocolate throughout topping.

*Mom has a version of this called something else, I've seen a few, she makes hers with pistachio pudding and it's really good.

**********
Prayer for Today

I met my husband in a 12-Step program and the first part of this prayer is used
there. Many people have never seen the prayer in it's entirety. There are lines
that are different from the original text but the basic meaning remains the same.

The Serenity Prayer
Reverend Reinhold Niebuhr
1943

God, grant me the serenity to accept the things I cannot change;
courage to change the things I can; and
the wisdom to know the difference.

Living one day at a time;
enjoying one moment at a time;
accepting hardship as the pathway to peace.

Taking, as He did, this sinful world as it is, not as I would have it.

Trusting that He will make all things right, if I surrender to His will.
That I may be reasonably happy in this life,
and supremely happy with Him forever in the next.

Sunday Dinner

 

Menu:

• Coq Au Vin
• Potatoes Provençal
• Steamed Fresh Green Beans
• Crescent Rolls
• Strawberry Pretzel Squares

Claude Monet, Luncheon, c. 1873

Coq Au Vin
Serves 6 to 8
Printable Recipe

1/2 c unsalted butter
1 c diced lean bacon
12 pearl onions
1 boiling fowl (about 5 pounds), cut into serving pieces
1 garlic clove
1 bouquet garni
6 c mushrooms
4 T brandy
2 c burgundy
2 T flour
Fried 1/2 inch croutons

Melt half the butter in a Dutch oven or flameproof casserole with a lid and sautè the bacon pieces and pearl onions until the onions are transparent. Remove and reserve the bacon and onions. Sautè the chicken pieces, turning them several times as they cook. Add the garlic clove, bouquet garni, and the mushrooms (if any are rather large, slice them in half). Cover the casserole and cook for 15 minutes.

Skim off the surface fat.

Add the brandy and flame. Add the burgundy. Cover the casserole and cook for another 35 minutes.

To check whether the chicken pieces are cooked, prick them with a fork. If the juice runs clear, they are cooked; if the juices are pink, continue cooking. When the chicken is cooked, drain it over the casserole and keep it warm.

Combine the rest of the butter with the flour until you have a smooth paste. Break off bits of it, and stir them into the sauce, stirring until each has melted before adding the next. As soon as the sauce is thick and smooth, return the pieces of chicken to it. Garnish the chicken with the fried croutons.

From "Monet's Table, The Cooking Journals of Claude Monet" by Claire Joyes
~~~~~~~~~~~~~~~
Potatoes Provençal
Serves 6

Printable Recipe

1 garlic clove

3 med potatoes, sliced thin

3 lg tomatoes

3 sprigs fresh parsley

2 t salt

1/4 t crumbled tarragon leaves

1/4 t crumbled basil leaves

1/4 t ground nutmeg

3 med red onions

1/2 c sliced black olives (imported preferred)

2 T butter

1/4 c or more shredded Swiss cheese

Preheat oven to 400F. Cut garlic in half lengthwise.

With cut garlic, rub inside of 1 1/2 quart shallow baking dish; set aside. Peel potatoes; cut into 1/4 inch

slices. Place in bowl of cold water and set aside.

Peel tomatoes. Cut into 1/2 thick slices; set aside.

In a small bowl, combine the parsley, 1 tsp salt, tarragon, basil and nutmeg. 

Peel and thinly slice the onions. 

Drain potatoes well; pat dry with a paper towel.

Place half the potatoes into a greased casserole dish.

Sprinkle with half the parsley mixture, half the onions, half the tomatoes, and half the olives.

Sprinkle tomatoes with salt.

Repeat layering procedure.

Cut butter into small pieces and dot onto casserole.

Cover loosely with foil.

Bake 45 minutes or until potatoes are tender.

Sprinkle top of casserole with cheese, and bake uncovered for 5 minutes or until cheese is melted and lightly browned.

~~~~~~~~~~~~~~~
Strawberry Pretzel Dessert
Printable Recipe

2 c finely crushed pretzels
1/2 c sugar, divided
2/3 c butter or margarine, melted
12 oz. (1-1/2 --8-oz. pkgs.) cream cheese, softened
2 T milk
1 c thawed whipped topping
2 c boiling water
1 pkg. (8-serving size) strawberry gelatin
1-1/2 c cold water
1 qt. (4 cups) strawberries, sliced


Preheat oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the butter.
Press firmly onto bottom of 13x9-inch baking pan.
Bake 10 minutes. Cool completely.
Mix cream cheese, remaining 1/4 cup sugar and milk until well blended.
Fold in whipped topping. Spread over crust. Refrigerate until needed.
Stir boiling water into gelatin in large bowl until completely dissolved.
Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
Stir in strawberries. Spoon over cream cheese layer.
Refrigerate 3 hours or until firm. Cut into 20 squares to serve.
Store in refrigerator.

Sunday Dinner

This is from one of those old cookbooks I wrote about before. The first time I had it was at grandma's while visiting. Even my picky husband loved it and I've been making it ever since. The gravy option is mine since he doesn't like cream soups.

Poor Man's Steak

2lbs. ground beef (round, sirloin or 90% lean)
2c. crushed saltines
2c. milk
salt and pepper to taste
chopped onion optional
1 can cream of mushroom soup
or
1 can beef gravy

Mix beef, saltines, seasonings, milk and onions well.
Press into a 9x13 pan.
Refrigerate overnight or for 4-6 hours.
Cut into squares-roll each in flour and brown in oil.
Replace in pan and pour soup and 1 can water or gravy
and 1 can water over all.

Bake 350 degrees for 1 to 1 1/2 hrs.

~~~~~~~~~~~~~~~
Perfectly Boiled Potatoes
From: Everything on a Waffle by Polly Horvath
If you can find this book it's worth the read. Quirky little thing, really cute and different.

The most important thing about making perfectly boiled
potatoes is to start with a dozen uniform red potatoes.
So go to your greengrocer or wherever you get your
potatoes and don't buy a bag of them, hunt through the
loose, piled-up potatoes until you find a dozen that are
medium-sized and all almost exactly alike. Don't get any
with scabs or strange growths or that look like they have
a nose. Take them home and peel them. Put enough water
in a large pot to cover your potatoes. Cook for forty
minutes, putting in more water if it boils out. Drain
the potatoes and put them back in the pot. Put the pot
back on the burner and shake it a bit so the potatoes
dry over the heat. Then they are done. Now what you do
with them is a matter of taste. Some people like sour
cream, some like butter and parsley. Some people like
ketchup or cheese. I like mustard. But Miss Bowzer says
it is nobody's business but your own what you do with
your potatoes.

~~~~~~~~~~~~~~~
Garlic Snap Peas

1/2 pound sugar snap peas
1 T butter
1 T olive oil
1 clove garlic minced
salt
freshly ground black pepper

Bring a medium-size pan of water to the boil. Snap the ends from the peas and pull the strings.

When the water comes to a boil, add the peas and time 2 to 3 minutes, until just tender. Drain in a colander and run cold water over the peas until cooled.

Heat the butter and oil over medium heat. Add the garlic and saute 1 minute, until soft and fragrant. Put the peas into the pan and heat through, stirring often. Stir in the coarse salt, heating for 30 seconds. Season with pepper and serve.

Serves 4.
~~~~~~~~~~~~~~~
This was one of those terrific experiments turned family favorite. Like peaches and cream, only better!

Georgia Cheesecake Pie
Printable Recipe

1 single crust pie crust-unbaked
2c. peeled and thinly sliced peaches
1-8oz. pkg. cream cheese
1/2c. sugar
1 egg
1t. vanilla
2T. flour

Flour bottom of unbaked pie crust with 2T. flour.
Add peaches to crust.
Mix remaining ingredients and pour over peaches.
Bake 375 until top is set and partially browned~ about
35 min.

Sunday Dinner

Greek Meat Patties

2 pounds ground or minced Beef or Pork
2 white bread slices (soaked in water for 10 minutes)
1 egg
Lemon (To garnish)
1 tablespoon fresh mint, minced
1 medium Onion, minced or grated
1 tablespoon fresh minced oregano
1 bunch fresh parsley, chopped
Salt and pepper to taste
2 tablespoons fresh minced thyme

Squeeze excess moisture from the bread and discard
crusts. In a bowl, mix together all the ingredients by hand
or with a large wooden spoon. Allow to rest a half an hour
before working with it. Make the mixture into large flat
(thin) burgers and grill about 3 minutes on each side.
grill, approximately 3-5 minutes on each side til done,
but still moist. Don't let them dry out or become dark.
Serve on a platter with wedges of lemon.

~~~~~~~~~~~~~~~
Greek Green Beans Braised With Mint and Potatoes
Serves 4

3 tb Olive oil & margarine, mixed
1 c Tomato juice or sauce
1 lb Fresh green beans- trimmed, cut
1 tb Chopped fresh parsley, opt.
2 md Potatoes; peeled
Salt & freshly ground pepper
Chopped fresh mint

Heat the fat in an enameled pan and mix in the tomato juice or sauce.
Add the green beans and parsley to the pan with enough water to
almost cover. Tuck the potato slices in between, partially cover the
pan, and simmer for 25 minutes, the stir and season with salt,
pepper, and 2 tablespoons chopped mint. Cook uncovered until the
beans and potatoes are fork tender, about 10 more minutes. If the
sauce has not thickened, pour it into a small pan, and boil down to
one cup, then combine with the beans and potatoes in a warm serving
bowl. Sprinkle with a little additional fresh mint and serve warm.

~~~~~~~~~~~~~~~~
Cucumber Buns

3-1/4 to 3-3/4 cups all-purpose flour
1 package active dry yeast
2 tablespoons snipped fresh chives or 1 tablespoon dried chives
1 medium cucumber, peeled and cut up (1-1/2 cups)
1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
1/2 cup dairy sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt

In a large mixing bowl combine 1-1/4 cups of the flour, yeast,
chives, and dill. In a food processor bowl, process cucumber until
smooth (there should be 3/4 cup).
In a saucepan heat and stir cucumber puree, sour cream, water, sugar,
and salt until warm (120 degree F. to 130 degree F--mixture will look curdled.)
Add to flour mixture.
Beat with an electric mixer on low to medium speed for 30 seconds,
scraping bowl. Beat on high speed for 3 minutes more.
Using a spoon, stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and
elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased
bowl; turn once to grease surface. Cover; let rise in a warm place
until double (about 45 minutes).

Punch dough down. Turn out onto a lightly floured surface.
Cover; let rest 10 minutes. Divide into 12 pieces.
Shape each piece into a ball; arrange in a greased 13x9x2-inch
baking pan, allowing space between each ball.
Cover; let rise in a warm place until nearly double (about 30 minutes).
Bake in a 350 degree F oven for 20 to 25 minutes or until light brown.
Serve warm or cool. Makes 12 rolls.

~~~~~~~~~~~~~~~
Snow Dessert

1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 c milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling or other fruit filling or 2 c pudding-any flavor
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

Break angel food cake into small pieces, and
spread into the bottom of a 9 x 13 inch baking
dish. Mix together confectioners' sugar, cream cheese,
vanilla, and milk until smooth. Fold in whipped
topping. Pour over cake pieces.
Pour blueberries, other fruit, or pudding
over all. Chill for 4 hours or overnight.

Potatoes Are Not The Enemy

Potatoes have gotten a bad rap lately. It's no wonder, with all the no-carb/lo-carb diets that are going on, the potato has been shunned. I urge you to take a second look. These little spuds are not so bad for you after all.

The potato story starts high in the Andes with the Inca Indians who were
the first to cultivate the tuber. Once the Spanish Conquistadors conquered
Peru in 1536 though, the potato took off for Europe and Sir Walter Raleigh was the first to introduce the potato to Ireland in 1589.

Potatoes eventually made their way back across the Atlantic to the Colonies in
1621 in cedar chests sent to Governor Francis Wyatt of Virginia at Jamestown by
the Governor of Bermuda, Nathaniel Butler. It took nearly a hundred years for the
first permanent potato fields to be cultivated in North America; 1719 in New
Hampshire.

That is the VERY short history of the potato in America but, you get the idea.

Potatoes have been used for everything from currency to folk remedies and nowadays
you can find more than the usual white variety at almost any supermarket.

From www.oregonspuds.com :

Potatoes are one of the most nutritious foods you can eat. They have fewer calories than a grapefruit, more potassium than a banana and more usable iron than any other vegetable. They are also high in fiber, rich in vitamins and minerals
and contain no fat or cholesterol.

Potassium is a mineral that is in every cell in the body. Potassium has been shown to reduce the risk of high blood pressure and stroke. A deficiency in the mineral can make a person feel weak or fatigued.

Vitamin C is an antioxidant that neutralizes pollutants in the body, helps to prevent cell damage and produces the collagen which makes healthy cartilage, joints, skin and blood vessels.

Fiber benefits the digestive system and helps to increase the feeling of fullness between meals. A diet rich in fiber is helpful in relieving constipation and helps to prevent breast and colon cancer, diabetes and obesity.

Iron is a mineral that is essential for an energetic body, a sharp mind and a strong immune system. Iron helps blood and muscles supply oxygen to the body. A diet rich in iron can prevent anemia which can cause ulcers and stomach or colon cancer."

When I was pregnant with my second child my one craving was baby red potatoes. No salt, no butter, no nothing; just boiled or steamed. They were so good and still are my favorite potato.

I'm not advocating hashbrowns for breakfast, vichyssoise for lunch and a baked potato for dinner (though wouldn't that be lovely?) but a potato dish or two a week won't hurt anyone. The best diet always has been and always will be, variety and moderation. Kind of like life.

Just in case you're drawing a blank~here are some potato recipes.

**********
Niçoise Potato Salad
Printable Recipe

10 red bliss potatoes cooked and cubed
1c mayo
1t dried dill
1t onion powder
1 anchovy fillet-mashed
1c fresh green beans-cooked lightly
1 6oz can tuna-drained
2 hard boiled eggs-diced
1 tomato seeded and chopped
1/2 c black olives-pitted and sliced

Combine mayo, dill, onion powder, and anchovy. Mix well.
Toss with remaining ingredients and chill. Serve on
lettuce leaves if desired.

**********
Cutuflin Glace - German Potatoes and Dumplings
Printable Recipe

Potatoes (quartered, Boil till firm)

Dumplings:
One cup flour
1 Tablespoon baking powder
pinch of sugar
salt to taste
one egg
add water slowly til a firm dough forms

Roll dough on floured flat board. Slice in bite size
pieces, Let sit twenty minutes. Add to boiling potatoes.
Cover.

Sour cream sauce:
1 stick butter
1 eight ounce tub sour cream
White pepper to taste

In sauce pan on very low heat melt butter, add
sour cream, and white pepper. When dumplings are firm
drain potatoes and dumplings.Pour sauce over and serve.

**********

Potato LatkesPrintable Recipe
Yield: 8 servings

2 Eggs
3 c Grated, drained potatoes
4 T Grated onion
1 t Salt
1/4 t Pepper
5 T Matzo meal
Oil for frying

Beat the eggs and add the rest of the ingredients. Blend well. Fry in hot oil,

being careful not to use too much oil.
Serve with applesauce, or sour cream.

I made potato pancakes last night but I add garlic, nutmeg, and Parmesan cheese.
**********

Reader's Digest Potato Skin Nachos
Printable Recipe
32 nachos

4 large baking potatoes, scrubbed
1/4 teaspoon chili powder
1/4 teaspoon salt
1 single 8 oz jar of taco sauce
1 1/2 cup Monterey jack or cheddar; shredded
2 single jalapeno peppers, seed/chop
1 clove garlic, minced
2 tablespoon fresh parsley

1) Preheat the oven to 400 F. Bake the potatoes in the oven for 1 hour.
Remove, leaving the oven on and let cool until easy to handle.

2) Halve the potatoes lengthwise and scoop out the pulp, leaving shells 1/8
of an inch thick. Half each potato shell lengthwise then half each piece
crosswise.

3) Arrange the potato skins flesh side up on an ungreased baking sheet.
Sprinkle with the chili powder and salt. Bake uncovered for 10 minutes or
until heated through.

4) Meanwhile combine the taco sauce, cheese, peppers, garlic and parsley in
a small bowl. Spoon the mixture onto the hot potato skins. With the oven
rack set 4 inches from the heat, broil the skins for 1 to 2 minutes or
until the cheese melts.

**********
Bernese Potato Soup
Printable Recipe

1/4 c Butter or Margarine
1 md Onion, chopped
1 sm Carrot, chopped
1 stalk Celery with Leaves-Chopped
1 clove Garlic-minced
1/4 ts White Pepper
1/4 ts Dried Marjoram
1 pn Ground Nutmeg
1 1/2 lb Smooth-Skinned Potatoes-Peeled and diced
3 1/2 c Chicken Broth
1 c Milk
1/4 lb Swiss Cheese, shredded
Salt

In 3-4 quart saucepan over medium heat, melt butter. Add
onion, carrot, celery and garlic, and cook, stirring
often, until soft but not browned. Mix in pepper,
marjoram, nutmeg, potatoes and broth. Bring to a boil,
cover, reduce heat slightly, and boil gently until
potatoes are tender, 25-30 minutes. Puree soup, about
half at a time, in blender or food processor until
smooth. Return to cooking pan. Gradually blend in milk
and reheat until steaming hot. DO not boil. Stir in
cheese, about 1/4 cup at a time, until it is smoothly
melted into soup. Taste, and add salt if needed.
Serve immediately.8 Servings

**********

Shepherd's Pie
From: Everything on a Waffle by Polly Horvath
Printable Recipe

"When I asked Miss Bowzer for a recipe for shepherd's pie,
she laughed hollowly. She said that shepherd's pie was
designed to be a hodgepodge of things leftover.
A thrifty recipe. However, when pressed, this is what
she suggested: Brown a pound of ground beef, with a cup
of chopped onion. Add whatever you have around, some
frozen mixed vegetables, some peas, some corn, whatever.
Also add 2 tablespoons of flour and some water and some
Lipton onion soup mix so that you have gravy. Then
season with whatever you like, some teriyaki sauce, some
soy sauce, some steak spice, garlic, thyme, dill, just
toss it all in. Take about 3 cups or so of mashed
potatoes (if you don't have those around you'll have to
make them), add a couple of eggs, about 1/2 cup of flour,
a teaspoon baking powder, salt and pepper, and mix it
all up, and then spread it on top of the meat mixture,
right on the skillet if you have an ovenproof skillet.
Bake in a 350-degree oven until the top puffs up, browns,
and cooks. Don't get confused and put ice cream on it.
That was her little joke."

Working on a post, taking care of baby (OK, kids), life in general

Busy with life...

Called Dad yesterday and he is gaining on life one day at a time. Keep him in your prayers!

Here's one to tide you over and a teeny hint; one of the ingredients here is in the post I am currently working on.

Yes, this is BAD for you, but man, it's so good, who cares?

Pierogi CasseroleServes 12
Printable Recipe

9 lasagna noodles
2 eggs
2 c shredded cheddar cheese
2 c mashed potatoes
pepper, to taste
garlic salt, to taste
onion powder, to taste
1 stick butter
1 small chopped onion

1. Cook lasagna noodles al dente, drain well and line the bottom of a well greased 9x13 pan.
2. In a large bowl mix mashed potatoes, cheese, egg, and seasonings spread half over noodles. 
3. Cover with another layer of noodles and mashed potatoes. End with a layer of noodles.
4. Melt butter or margarine in a small frying pan. Sauté onion until clear and soft. Pour over noodles. Top with extra cheese if desired.
5. Cover with foil. Bake 30 minutes in 350 degree F oven.
6. Let stand 10 minutes before cutting.

What Ever Happened to Sunday Dinner?

Sunday Dinner

I asked recently of an email group I belong to what special dinner everyone might have on a Sunday. I was surprised at the responses I received. Some of them were flat out snippy, "Sunday is no different than any other day here", meaning they chose not to have any type of "religious" theme pervade their day.

Well, I wasn't asking whether they went to church or not but they must have thought I meant dinner after church. In my family, however, most of my memories of Sunday dinner were after church. There was nothing better than coming home (to grandma's house or dad's house or wherever we were) to the smells of Sunday dinner already cooking. There's something warm and fuzzy about those memories.

Sunday dinner has long been an American tradition ... institution even. Families once gathered nearly weekly to break bread and enjoy one another's company and I can't quite put my finger on why this seems to be a dying practice.

I myself am guilty of being "too busy" to get it done~even if it is a mere 10 minutes to set something up in a slow cooker.

I love this page and the ideas there for Sunday Dinners, as well as the writing on the whole topic.

If you don't have Sunday dinners, at least try to once a month. The connections you make with family during these times are precious and the chance should never be wasted.

Here is our Sunday Dinner today, complete with the All-American apple pie.

Roast Chicken (I always brine my chicken in water to cover with 1/2 c. of Kosher salt and whatever herbs or spices I feel like that day-today it's Mrs. Dash Lemon Pepper seasoning or try my Simon and Garfunkel Roast Chicken.)
Roasted Potatoes (these I toss with olive oil, rosemary and garlic)
Gravy (Of course!)
Sweet Corn
Tomatoes from our garden
Apple Pie (recipe here)