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Your Source For Perfect Meals.
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POTATO.
AMISH POTATO PANCAKES.
**********************
2 cups mashed potatoes
2 tbsp flour
sprinkle of parsley
2 eggs
1 tsp onions chopped (I use green onions)
Mix all together and fry in in skillet over low heat in a little oil or butter
APPLE GLAZED SWEET POTATOES.
****************************
1/2 C apple juice
1/4 t cinnamon
1/2 t salt
6 small sweet potatoes, cooked
Pour apple juice in a frying pan over low heat and stir in cinnamon and salt. Add sweet potatoes. Cook over low heat, turning sweet potatoes several times until they are well coated and most of the juice is absorbed, about 6 minutes.
BAKED POTATOES WITH
GARLIC,CREAM AND CHEESE.
************************
Baking Potatoes-2 large peeled and thinly sliced.
Garlic-2 cloves minced.
Gruyere Cheese- 1 1/2 cups shredded.
Heavy Cream-1 cup.
Nutmeg- 1/4 teaspoon.
Kosher Salt-1 teaspoon.
Black Pepper- 1/4 teaspoon.
(Optional- Ground Thyme- 1/4 teaspoon).
Preheat oven to 350F. Spray a flat shallow casserole dish with cooking spray. Garlic spray works wonderfully if you have it. Rub the minced garlic in the bottom casserole dish. Layer the ingredients by alternate the potato, shredded cheese, salt and cream creating at least two layers. You should end up with cheese on the top. Sprinkle with the nutmeg and black pepper. Bake for 50 minutes uncovered until golden and crisp. Serve immediately. Does not store well. A great accompaniment to ham.
BARBECUED POTATOES
AND ONIONS HUNGARIAN STYLE.
***************************
3 Large Baking Potatoes, thinly sliced
1 Large Sweet Onion, thinly sliced
1 1/2 Teaspoons Kosher Salt
1/2 Teaspoon Hot Hungarian Paprika
1/2 Teaspoon Black Pepper
5 Tablespoons Vegetable Oil.
Clean and wash the potatoes. Leaving the skin on them, thinly slice them. Next, slice the large sweet onion in the same manner. Place two long sheets of aluminum foil side by side over a throw-away aluminum pie tin. Place the potatoes and onion slices on the foil. Season with paprika, kosher salt, black pepper and vegetable oil. Carefully toss the seasoning and oil to coat the potatoes and onions. Seal the aluminum foil into a neat and tight parcel. Place in the aluminum pie tin. Bake in the oven at 350F. degrees for 45 minutes. Transfer to a barbecue and finish cooking for an additional 1/2 hour periodically flipping the parcel. Serve with charcoal grilled rib eye steaks and broccoli.
BASIL POTATOES.
***************
5 medium potatoes, thinly sliced
1 tbsp olive oil
3 garlic cloves, chopped
2 shallots, chopped
1 small onion, diced
1/2 cup sherry
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh basil
1 cup heavy cream
Salt and freshly ground black pepper to taste
Preheat oven to 375 degrees F. Place the sliced potatoes in water to cover until needed. Heat oil in a medium saute pan until very hot. Add garlic, shallots and onions and saute for 2 to 3 minutes, until you can smell the aroma. Add sherry and boil over high heat to reduce until about 1/4 cup of liquid remains. Remove from heat and allow to cool. Lightly oil a 9 x 5-inch baking dish. Cover the bottom with about a third of the potatoes. Sprinkle with about a third of the onion mixture, then sprinkle with about a third of the cheese and basil. Drizzle about 1/3 cup cream over the potato mixture and season lightly with salt and pepper. Top with another layer of potatoes and repeat the process. Top with one final layer of potatoes and repeat the process. Bake for about 40 minutes or until the potatoes are fork-tender and the cheese is golden brown
BUFFALO POTATOES.
*****************
4 to 5 Large Idaho Russet Potatoes, peeled, each cut in 8 wedges
1/4 c. Olive Oil
1/2 c. Dry Parmesan Cheese
1 c. Instant flaked mashed potatoes
2 t. Old Bay Seasoning
1 pinch Cayenne pepper - I used 1 t.
Pan spray coating
salt to taste
1. Blanch potato wedges in salted water. Drain. While hot, toss with half the oil.
2. In bowl mix cheese, flaked potatoes, Old Bay Seasoning and pepper. toss with warm potatoes to coat well.
3. Spread potatoes on pan sprayed with coating.
4. Bake at 450° F, 18-20 minutes, or until cooked through.
5. Season with salt.
6. Serve with Marinara, Bologneses or Blue cheese sauce, if desired.
CHEDDAR POTATOES.
*****************
Metric Ingredient Imperial
medium potatoes, sliced 4
medium onions, sliced 2
fresh chives, chopped 1 Tbsp
milk 1/3 cup
cheddar cheese, shredded 1 cup
salt 1/2 tsp
Preheat BBQ grill. Place potatoes and onions on large square of heavy foil. Top with remaining ingredients and toss gently. Carefully seal packet with double fold. Place packet, seam side up on grill over medium heat. Cook 35 minutes or until tender, turning several times. Serves 6
COTTAGE POTATOES.
*****************
4 lg. potatoes, peeled, cooked
4 oz. sour cream
6 oz. cottage cheese
4 T. butter
salt & pepper to taste
Beat well & pour in a greased casserole dish. Sprinkle paprika over the top & put a few pads of butter here & there. Bake at 350º for about 30 to 40 minutes. They “puff” up as they bake. Can be made a day ahead & kept in the fridge until bake time.
CREAMED CHEDDAR POTATOES.
*************************
4 larges cooked potatoes
1 1/2 cups of sharp cheddar cheese, diced
1 cup of sour cream
Dice the warm cooked potatoes into a baking dish. Stir in
the cheddar cheese and sour cream. Blend gently so that the potatoes stay in chunks. Heat thoroughly in oven at 375 degrees until cheese melts and the flavors blend. Serve immediately or chill leftovers.
CREAMY POTATO CASSEROLE.
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2 cups cream-style cottage cheese
1 cup sour cream
1/3 cup green onions, sliced
1 small clove garlic, minced
2 teaspoons salt
5 cups diced cooked potatoes
1/2 cup shredded American cheese
Combine the first five ingredients. Fold in potatoes. Pour
into a greased, flat 1 1/2-quart casserole dish. Top with
cheese. Sprinkle paprika over top, if desired. Bake at
350 degrees F. for 40 minutes. Serves 10 to 12.
DEEP FRIED MASHED POTATOES.
***************************
2 cups of mashed potatoes
Salt and pepper, to taste
Cheese, any type (optional)
For The Batter:
1/2 cup of flour
1 egg
1 teaspoons of salt
1/2 cup of milk
Oil for deep frying
Make mashed potatoes into golf-ball or small balls. Add cheese,as per taste. Freeze for 2 hours, or more. Mix together the flour, milk, egg and salt to make the batter. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter. Deep fry in hot oil until golden-brown.
DILLED POTATOES.
****************
7 or 8 new red potatoes
2 cloves garlic, minced fine
1 stick butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp celery salt
2 tsp crushed dill weed
Wash potatoes well and boil until soft, drain well on paper towels. Melt 1 stick of butter, in large frying pan (use only real butter)saute garlic for a few moments
and then add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.
GARLIC FRIES.
*************
3 pounds peeled baking potatoes,
cut into 1/4 inch strips
4 tsp veg oil
3/4 tsp salt
cooking spray
2 tbsp butter
8 garlic cloves,minced
(about 5 tsp)
3 tbsp finely chopped parsley
2 tbsp fresh grated parmesan cheese
Preheat oven to 400.Combine first 3 ingredients in a zip top plastic bag,tossing to coat.Arrange potatoes in a single layer on a baking sheet coated with cooking spray.Bake at 400 for 50 minutes or until potatoes are tender and golden brown,turning after 20 minutes.Place butter and garlic in a large nonstick skillet,cook over low heat 2 minutes,stirring constantly.Add potatoes,parsley and cheese to pan.,toss to coat.
GARLIC FRIES
FROM THE BALLPARK.
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12 ounces Ore-Ida frozen Golden Fries or Country Style Fries
1/2 T. Butter
1/2 T. olive oil
2 t. minced fresh garlic
2 T. fresh parsley-finely chopped
2 T. shredded parmesan cheese (the real stuff )
Bake fries according to directions on package. Melt butter, olive oil, & garlic in small saucepan on low for 1 to 2 minutes, stirring constantly to mellow garlic a bit. Place hot, crispy fries in medium sized bowl, drizzle with hot butter mixture and add fresh parsley & cheese over the top. Toss to blend. Spoon onto serving plates.
I added salt & pepper before tossing.
GARLIC MASHED POTATOES.
***********************
1 large head of garlic, split in half horizontally
1 teaspoon olive oil
3 large baking potatoes, peeled & quartered
3 tablespoons of butter or margarine
1 cup of milk
salt to taste
1/4 teaspoon of ground white pepper
Preheat oven to 350°. Drizzle the garlic with oil and wrap securely in aluminum foil. Roast the garlic for 30 to 40 minutes, in the preheated oven or until soft. Allow the garlic to cool then squeeze garlic out of skins. Discard the skins and refrigerate the garlic. Cover the potatoes with water, add the salt and bring to a boil. Cover and cook for 20 to 30 minutes, or until the
potatoes are tender and drain. Mash the potatoes well and
add the garlic, margarine or butter, salt, pepper and milk. Whip the potatoes, adding milk as needed until the potatoes are light and fluffy.
GARLIC SCALLOPED POTATOES.
**************************
8 to 10 large new potatoes, sliced thin
24 to 32 oz heavy whipping cream
8 to 16 oz half-and-half
3 to 6 cloves minced garlic, according to taste
1 to 2 tsp salt
1 to 2 tsp pepper
melted butter
Preheat oven to 350 degrees. Place sliced potatoes in large, heavy saucepan sprayed with cooking spray.Pour cream and half-and-half over potatoes,adding more if
necessary (potatoes should be nearly covered). Add garlic and seasonings. Over moderate heat, cook potatoes uncovered for 20 minutes or until mixture starts to thicken. Stir occasionally to prevent potatoes from
sticking to bottom of pan. Pour hot potatoes into large, generously buttered baking dish.Drizzle butter over the top.Bake better!). Bake for about 45 minutes or until
potatoes are tender and lightly browned. Let stand 10 minutes before serving.
GERMAN POTATO PANCAKES.
***********************
Idaho Potatoes-5 coarsely shredded.
Yellow Onion-2 medium shredded.
Eggs-2.
Kosher Salt-2 tablespoons.
Black Pepper-1 teaspoon.
Vegetable Oil or Crisco-4 tablespoons.
Flour-approximately 2 tablespoons.
Paprika-1 teaspoon (optional).
Instructions: Peel and dry the potatoes. Shred the potatoes and onions over a colander. This will allow excess water to drain out. Make sure that you do not grate the potatoes or onions too fine because you do not want mashed potatoes. Place in to a large mixing bowl and add the eggs, kosher salt and pepper. Mix the ingredients until well incorporated. Add the flour in to the potatoes a little at a time. You may need to use more or less flour depending on the consistency of the batter. The batter should be slightly loose. If you use too much flour the pancakes will become too dense. You can always add flour later, but you can't take it away. Coat the bottom of a fry pan with the oil. Cook on a medium flame. Use two tablespoons for each pancake. Place the batter in to the hot fry pan. Pat the pancakes down slightly to 1/4 of an inch. Fry on each side until golden brown and crispy on the edges. This should take about 3 minutes cooking time on each side.
GOLDEN CRUSTED ROASTIES.
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2.25kg/ 5lb Potatoes (maris piper), peeled and cut into even 6cm chunks
300g/ 10 oz goose or duck fat, or beef dripping (you can get these from Sainsbury's special selection)
Maldon salt
Preheat oven 170 degrees C, conventional 190 degrees C or gas mark 5. Put potatoes into cold salted water, bring to boil, then cook for 8 mins. Drain thoroughly in a colander.
Either scratch the surfaces with a fork, or swish them around the colander until the outsides are roughed up.
Meanwhile put the fat in a large tray and heat in the oven until very hot. Carefully add the potatoes, roll them until well coated. Roast for 1 1/2 hours turning them once or twice as you baste the meat. Season well when ready.
HASH BROWN CASSEROLE.
*********************
2Lb. frozen hash browns, chunky or shreds
1 can cream of mushroom soup
1 pint sour cream
1 stick melted butter
2 cups grated cheese
1/2 cup diced onion
salt/pepper
Mix all ingredients together. Place into a greased casserole and bake for 1 hour at 350 degrees. This doubles easily for a big crowd.
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RICE AND NOODLE.
BAKED RICE WITH GREEN CHILIES.
******************************
1 cup uncooked long grain rice
2 cups water
1 cup sour cream
1/2 cup shredded montery jack cheese
1/2 cup shredded cheddar cheese
1 tsp salt
2 cans(4 oz each)chopped green chilies,drained
1/2 cup shredded cheddar cheese
Heat rice and water to boiling in a 2 quart saucepan,reduce heat to low.Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.Fluff rice with a fork. Heat oven to 350.
Mix al ingredients except 1/2 cup of the cheddar cheese in ungreased 2 quart casserole dish.Bake uncovered about 30 minutes or until heated through. During last 5 minutes of baking,sprinkle with remaning cheese.Bake until cheese is melted.
COUSCOUS.
*********
1 Cup Couscous
1 1/2 Pounds Tofu -- cubed
1 Onion -- chopped
1 Cup Carrots -- sliced
1 Cup Celery -- sliced
1 Cup Mushrooms -- sliced
1/2 Cup Walnuts -- chopped
1 Can Chickpeas
1 Can Tomato Sauce
1/2 Cup Raisins
1 1/2 Cups Water
2 Teaspoons Curry Powder
1/4 Teaspoon Cayenne
1 Teaspoon Paprika
1 Teaspoon Salt
In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add remaining ingredients, bring to boil, cover and simmer for 40 minutes. Couscous: Boil 1-1/2 cup water with 2 tablespoon oil. Add couscous, stir, cover, reduce heat and simmer for 5 min. Serve vegetables over steaming couscous.
COUSCOUS WITH PAPRIKA & VEGGIES.
********************************
2 cups chicken broth (or veggie broth)
2 t. paprika
1/2 t. salt
1/2 t. freshly ground black pepper
1 cup couscous
Boil broth, add paprika, salt & pepper, stir in couscous, cover remove from heat.
1 T. olive oil
1/2 c. red onion, chopped
3 scallions, white & green parts cut into 1/4 inch rounds
1 carrot, shredded
1/2 c. red pepper, diced
1/2 c. yellow pepper, diced
1 tomato, diced
1/4 c. fresh parsley, chopped
Heat oil in large skillet, add red onion & scallions, saute until the onions begins to color, about 2 minutes. Add the carrot, peppers, tomato and saute for 2 to 3 minutes. Add parsley, remove from heat. Stir in couscous, serve at room temp. Can be refrigerated, return to room temp before serving. I add jalapenos to half of this.
COUSCOUS WITH VEGETABLES.
*************************
1/2 c. water
1 carrot, thinly sliced
1/4 c. chopped. red bell pepper
1/4 c. chopped, onion
1 garlic clove minced or 1/4 tsp. garlic powder
dash bottled hot pepper sauce
Microwave cook 2 - 3 min. until carrots are tender.
Add: 1/2 c. coarsely chopped spinach
1/3 c. quick cooking couscous
1 tsp. lemon juice
Cook covered for 1 1/2 min. or until spinach is wilted and couscous has absorbed all the liquid.
Stir in: 1 tomato, cut in bite size pieces
2 tabl. shredded Parmesan cheese
1 tabl. snipped cilantro or parsley
Sprinkle with:
1/4 c. shredded mozzarella cheese Let stand covered 1 min or until cheese is melted.
DIRTY RICE.
***********
1 cup uncooked long grain white rice
2 1/2 cups chicken stock
1/2 stick of butter
4 ounces chicken livers*
4 ounces chicken gizzards*
4 ounces pork*
3/4 cup finely chopped onion
1/4 cup chopped celery
2 cloves chopped garlic
Coarse ground black pepper, white pepper, and cayenne pepper (more or less
to taste)
Cook the rice in 2 cups of the chicken stock (cook rice in the usual manner - about 20 minutes). Reserve aside the other 1/2 cup of the stock. In a large frying pan that has a cover, fry the meat mixture in the butter
until it loses all its pink coloring. (IMPORTANT, especially when using pork or organs!) Add in the onion, celery, garlic, and peppers. Saute together about 4-5
minutes. Pour in the reserved stock and add the cooked rice. Stir all ingredients together.
Cover and simmer over a low heat for about 8-10 minutes - until liquid is absorbed. *If you can, get your butcher to grind the livers, gizzards, and pork together for you. If not, either chop them very finely or grind them coarsely in a food processor.
FILTHY RICE.
************
4 Tbsp. margarine
4 c. brown rice
1 c. chopped onions
2 c. chopped celery
2 small garlic pods (minced)
1 tsp. thyme
½ tsp. pepper
5 tsp. salt
14 c. chicken broth
chopped & cooked giblets and neck meat (gizzards)
Cook giblets, at least, 2 hours. Heat margarine in saucepan. Add rice and brown on medium heat. Add onion, celery and minced garlic, then sauté until wilted, but not brown. Add seasonings, chicken broth and giblets. Bring to a boil, then turn to lowest heat and cover. Cook 45
minutes without lifting lid.
GARLIC AND WINE RICE PILAF.
***************************
1 tablespoon lemon rind
8 cloves garlic, peeled
1/2 cup parsley
6 tablespoons butter
1 cup long-grain rice
1 1/4 cups chicken stock
3/4 cup dry vermouth
salt & pepper to taste
Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-quart pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until it just begins to boil, then add to the rice mixture; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to serve. Serve hot or at room temperature.
GREEN CHILI RICE.
*****************
1 cup uncooked rice
2 cups chicken broth
1[4oz]can chopped green chilies
1 small onion diced
1 tsp oregano
1/2 tsp salt
1/2 tsp cumin
3 green onions sliced
1/3 cup fresh cilantro[optional]
Combine rice,broth,chilies,onion,oregano salt and cumin in a lge saucepan Bring to a boil uncovered Reduce heat to low,cover and simmer until liquid is absorbed[about 20 min] Stir in green onions and cilantro.
HAM AND WILD RICE CASSEROLE.
****************************
1 box of wild rice mix
1 - 10 oz. box chopped broccoli, cooked and drained
1 cup of chopped ham
1 cup of sharp Cheddar cheese, cubed
1 can of mushrooms, drained
1 can of cream of celery soup
1 cup of mayonnaise
2 teaspoons of prepared mustard
Cook rice according to directions. Place rice on bottom
of 9 x 13 pan. Layer the broccoli, cheese, ham and mushrooms on top. Combine remaining ingredients and pour on top. Sprinkle with Parmesan cheese and bake at 350 degrees for 45 minutes.
INDIAN CASHEW RICE.
*******************
Rice 2 cups
Cashewnuts, roasted and powdered 3 tbsps.
Salt to taste
Dry grated coconut 2 tbsps.
pinch of turmeric powder
pinch of asafoetida
Mustard seeds 1/4 tsp.
2 red chillies
Oil 2 tbsps.
few corriander leaves
Heat oil. Add mustard seeds, red chillies and asafoetida. Next add the cooked rice and the remaining ingredients. Mix well. Sprinkle chopped corriander leaves. Serve with curd.
JASMINE RICE WITH VEGGIES.
**************************
1 3/4 cups water
1 1/4 cups Jasmine rice, rinsed well, drained, or long-grain white rice
1/2 tsp salt
1/2 cup shelled fresh or frozen peas
2 tbsp olive oil
6 green onions, thinly sliced
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tbsp grated lemon peel
Combine water, rice and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat.
Let stand covered 15 minutes. Fluff with fork. Cool. Cook peas in medium saucepan of boiling salted water 1 minute (or a few minutes in the microwave). Drain. Rinse under cold water. Drain Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tbsp green onions. Saute 30 seconds. Add rice and saute until heated through,
stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley and lemon peel,saute 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.
LEMON BASIL RICE.
*****************
2 tbsp butter
1/2 onion, finely chopped
1/2 sweet red pepper, finely chopped
1 cup uncooked rice
1/2 cup lemon basil leaves, chopped
1 bay leaf (optional)
1 tbsp parsley, chopped
2 1/2 cups chicken broth or water
MELT the butter in a saucepan over medium heat. Saute the onion,red bell pepper for about 5 minutes or until soft. Add the rice and cook, stirring for 3-5 minutes. Add the lemon basil, bay leaf,and parsley.Stir in the broth or
water. Cover and bring to a boil. Reduce the heat and simmer for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove bay leaf.
LUCY'S HOMEMADE FRIED RICE.
***************************
2 Eggs, mixed well and fried in peanuts oil.
1 1/2 cups Pork cut up into pieces.
1 medium onion chopped up nice.
2 of them scallions cut up small.
2 tablespoon Soy Sauce or some more now!
1 tablespoon sesame seeds oils.
3 cups that cooked rice.
In some non stick pan heat up that peanut oil there and put those egg in there and cooks them in one big flat piece now. Put those eggs on some paper towel to drain and then cuts them into bite size pieces. Put some more of that there peanut oils in the pan until hot. Put those onions in there and toss them some. Add in those there pork piece and maybe some cleaned shrimps and toss until warm now. Dumps in that cook rice and all them other ingredients. Eat that nice and hot honey it is real good for you!
MEXICAN CINNAMON RICE.
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1/2 c Onion; Chopped, 1 Md
1 ea Clove Garlic; Finely Chopped
2 tb Margarine Or Butter
1 c Regular Rice; Uncooked
1/2 c Currants
2 1/4 c Chicken Broth
2 ts Cinnamon; Ground
1/4 ts Salt
1 x Fresh Cilantro; Snipped, *
To taste. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except the cilantro. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, 16 minutes. (DO NOT lift the cover or stir.) Remove from the heat and fluff the rice lightly with a fork. Recover and let steam for about 10 minutes before adding the cilantro.
OLIVE RICE CASSEROLE.
*********************
1 cup long grain rice,uncooked
2 10 3/4 oz cans beef consomme
6 tbsp melted margarine
1 small onion,chopped
1 small can mushrooms,drained
1 small jar stuffed olives,sliced
Mix all ingredients and pour into 2 qt casserole dish.Cover and bake at 350 for 30 minutes.Uncover and continue to cook for 30 more minutes.
PARMESAN BUTTERED RICE.
***********************
3 cups water
1 1/2 cup uncooked long grain rice
1/2 cup butter (no subtitutes)
1 1/2 cup grated parmesan cheese
1 tbsp minced fresh parsley
In a large saucepan, bring water to a boil, stir in rice. Reduce heat to low,cover and cook for 20 minutes or until tender.Meanwhile,in a skillet over medium heat, melt butter until browned. Place rice in a serving dish and sprinkle with Parmesan cheese.Pour butter over rice,cover
and let stand for 2-3 minutes. Sprinkle with parsley.
PISTACHIO RICE SALAD.
*********************
1 1/4 cups long grain rice
1/2 cup shelled pistachio nuts, or 1 cup unshelled nuts
1/2 cup currants, or raisins
For vinaigrette dressing:
6 tablespoons oil
2 tables vinegar
1/4 teaspoon ground cinnamon
Salt and pepper
Cook rice in plenty of boiling salted water for 10-12 minutes or until just tender, drain and rinse it thoroughly with hot water. Drain again, then turn onto a large flat platter and leave to dry. Shell the pistachios, if necessary, and split them.
Make vinaigrette dressing by whisking all the ingredients with salt and pepper to taste, until combined. Mix rice, pistachios, and currants and moisten with the dressing, adding more salt and pepper if needed.
(To shell pistachios, insert the pointed end of a half shell into the open end of a nut; twist half shell.)
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HASH BROWN CASSEROLE.
*********************
1 bag hashbrowns
salt & pepper to taste
1 16 oz tub bacon & cheddar dip (or any flavor)
1 container milk (from the dip)
1 can cream of celery soup (or your fav)
-shredded cheddar cheese
Dump the hasbrowns in crockpot, shake s&p, add the dip, fill the tub with milk & add that. Next the can of soup & cheddar cheese. Cook on low about 4 hours, or high for 2 hours.
HASH BROWN POTATOES.
*******************
2 pounds potatoes
4 tablespoons canola oil
2 tablespoons finely chopped onions
Salt and freshly ground black pepper
Boil potatoes in skins until just barely done through. Cool, peel and chop coarsely. Heat oil in a large, heavy skillet over medium-high heat. Add potatoes, sprinkle on onions, press down with spatula and fry over medium heat. Salt and pepper liberally. Reduce heat to medium and cook slowly, pressing down several more times, until browned on the bottom, about 15 minutes. As the potatoes cook, shake the pan to make sure they are not sticking. Cut the potato cake down the middle and turn each side over. Cook the second side until golden brown and crusty. Serve at once.
HOMEMADE CREAMY MASHED POTATOES.
********************************
Large Baking Potatoes-4 peeled.
Butter-6 tablespoons softened..
Kosher Salt-2 teaspoons.
White Pepper- 1/2 teaspoon.
Hot Milk or Cream- 1/2 cup.
Peel and boil potatoes until softened about 1 hour. Drain. Place in a mixing bowl the butter, salt, white pepper and hot potatoes. Mix until the desired consistency is obtained. At deliciouscookies.com we prefer our mashed potatoes creamy, but you may like them slightly lumpy. As you like. Continue mashing or mixing while incorporating the warm milk into the mixture. We use an electric Kitchen Aide mixer and pour the milk into the potato mixture in a slow steady stream. Mix until all the milk is incorporated. Serve immediately or place in a buttered casserole dish covered. Keep warm in the oven.
LATKES.
*******
2 1/2lbs baking potatoes peeled and graded
1 med onion julienned
2 eggs
salt & pepper to taste
1/4tsp baking powder
2TBS matzah or all purpose flour
Veg oil for frying
In a mixing bowl combine grated potatoes, eggs, baking powder and flour. Mix well and season with salt and pepper. In large skillet, over medhigh heat, cover the bottom with 1/2 inch oil. When hot spoon 2TBS of mixture in cakes. Use teh back of spoon to flatten eat. Fry until golden brown on each side about 2-3 min. Drain on paper towels. Serve with applesauce or sour cream.
PARMESAN POTATO CASSEROLE.
**************************
2 cups mashed potatoes
8 ounces cream cheese
2 eggs
1 small onion, diced
2 tablespoons flour
1/4 cup Parmesan cheese, grated
1/4 cup dried bread crumbs
Salt and pepper
Preheat oven to 300 degrees. In a small bowl, mix Parmesan
cheese and bread crumbs; set aside. In a medium-sized bowl, combine mashed potatoes, cream cheese, eggs, onion, and flour. Beat with a mixer on low speed until blended. Beat at high speed until mixture is light and fluffy. Add salt and pepper. Pour potato mixture into a greased casserole dish. Sprinkle with bread crumb/Parmesan cheese mixture. Bake for 35 minutes.
PINEAPPLE SWEET POTATO BAKE.
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1 (23-ounce) can sweet potatoes or yams, drained
4 tablespoons butter or margarine, softened
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple, drained
1/3 cup orange juice
1/4 cup firmly packed brown sugar
1/4 cup chopped pecans
optional: 1 cup mini-marshmallows
Heat oven to 350° F. Grease 1-quart casserole. In medium bowl, mash sweet potatoes with margarine and salt. Add pineapple and orange juice; blend well. Spoon into greased casserole; sprinkle with brown sugar and pecans. Optional: Sprinkle 1 cup mini-marshmallows over top the last 10 minutes of cooking. Bake at 350° F for 25 to 30 minutes or until thoroughly heated. Make 6-8 servings.
POTATOES AND ONIONS
HUNGARIAN STYLE.
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3 to 4 tablespoons vegetable oil
1 large onion, sliced
4 or 5 large Idaho potato sliced(3/8" thick)
2 tablespoons sweet Hungarian paprika
2/3 cup water
Salt and freshly cracked black pepper to taste
Heat the vegetable in in a large skillet. Add in the onions and saute until they are lightly browned. Place in to the skillet the potatoes, salt, pepper and Hungarian paprika. Toss all the ingredients gently. Add in most of the water and reserve the rest. Add in the additional water while cooking if necessary. Cover and continue cooking over low-medium heat for 25 minutes until potatoes are tender.
POTATO GRATIN
WITH GREEN CHILIES.
*******************
2 T. butter
1 1/2 lb. potatoes, peeled
1 garlic clove. peeled
1 cup chicken stock
1/4 tsp. cumin
Dash black pepper
1/3 cup chopped green chilies
1 cup shredded Monterey Jack cheese
Grease a casserole dish with the butter. Preheat the oven to 425F. degrees. Thinly slice the potatoes to 1/8" thickness. Set aside. In a small saucepan bring to a boil the garlic, chicken stock, cumin and pepper. Salt lightly, cool. Remove the garlic clove and discard. In the casserole layer the potato then chilies then cheese. Repeat the process until you have created many layers. Pour the sauce over the casserole ingredients and dot with the butter. Bake for 30 minutes or until the potatoes are tender. Add some chopped jalapenos if you want to spice it up.
RED BLISS POTATOES.
*******************
10 ounces red skin potatoes
1 ounce butter, melted
¼ ounce parsley, chopped
Salt to taste
Pepper to taste
Chef's note: Potatoes can be served in your own style, either roasted, boiled or sautéed. Wash, clean and dry potatoes. Cut potatoes into desired shapes. Heat sauté pan. Add butter and toss potatoes together. Move pan to a 37 degree oven. Roast potatoes until brown and cooked. Toss with parsley and adjust seasoning to taste.
RED SKIN MASHED POTATOES.
*************************
4 cups cubed redskin potatoes
2 heaping Tablespoons horseradish
1/2 cup butter (softened)
1 tsp salt and to taste
1 cup shredded gouda cheese
Boil potatoes until very soft and drain off water. Add butter, salt and whip with a rotary beater until butter melts. Whip in remaining ingredients. Adjust seasoning.
ROASTED BARBECUED NEW POTATOES.
*******************************
1/4 cup vegetable oil
1 tablespoon chili powder
1 1/2 tablespoons onion powder
1 1/2 teaspoons garlic salt
1 teaspoon sugar
1 1/2 teaspoons sweet Hungarian Paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
20 small red skinned new potatoes(5 pounds)
Mix all the spices and sugar in a bowl. Place the cleaned potatoes in the bowl and toss vigorously to coat. Spread on a greased cookie sheet. Bake in a 400F. degree oven for 1 hour. Toss a few times. Serve when cooked through, slightly crisp and tender. Great with grilled beef, chicken or ribs.
ROASTED POTATOES.
*****************
Cut the potatoes into four (i.e. quarter them)
Boil them for 7 minutes Roll them in flour Put into a very hot oven until done. So, as I didn't know what temp to do them at, I set the oven to 425 deg F. After boiling the potatoes but before rolling them in flour, I put some crushed garlic and some chives into a bowl and rolled them in that first, then rolled them in the flour.
SCALLOPED POTATOES AND HAM.
***************************
2 cups of boiled ham, cut into chunks
5 cups of potatoes, cut into chunks
1/8 cup of flour
1/4 cup of butter
1 tablespoon of salt
2 teaspoons of black pepper
4 slices of american cheese
2 1/2 cups of milk
Mix the milk, flour, salt and pepper. Place the ham and
potatoes into a 9 X 13 inch baking dish. Pour the milk
mixture over the ham and potatoes, adding more milk if
necessary. Slice the butter and place on top of the
ham and potatoes. Bake at 350 degrees for 2 hours and then
lay cheese on top to melt.
SKILLET FRIED POTATOES.
***********************
4-5 potatoes, sliced
1/2 cup shortening or oil
1 cup slices onions
2 teaspoons salt
1/4 teaspoon black pepper
Heat shortening or oil in heavy skilled over low heat. Arrange a layer of sliced potatoes and sliced onion; repeat. Sprinkle withsalt and pepper. Cover tightly. Cook over low heat for 15 minutes. Uncover and increase heat slightly and sauté for 10 minutes longer or until potatoes are crisp and brown on underside. Do not stir. Fold in half as with an omelet. Serve on a hot platter.
SOUR CREAM AND CHEDDAR
POTATO CASSEROLE.
*****************
6 medium potatoes
2 cups of shredded cheddar cheese
2 cups of sour cream
1/4 cup of butter
1/3 cup of chopped onions
Boil the potatoes until they are almost tender then grate them into a mixing bowl. Mix all the other ingredients together with the grated potatoes and place into a greased casserole dish. Bake for 25 minutes at 350 degrees
SOUTHERN SWEET POTATOES.
************************
3/4 cup of firmly packed brown sugar
1/2 cup of light corn syrup
1/4 cup of butter or margarine
1/4 teaspoon of salt
1/4 cup of coarsely chopped pecans
6 large sweet potatoes, pared and cooked halved lengthwise
In a large pan or Dutch oven, combine sugar with corn syrup, butter and salt. Over low heat, bring to boil, stirring until butter melts and sugar is dissolved. Add pecans. Reduce heat. Add sweet potatoes. Arrange in single layer, baste well with syrup. Cook covered, over low heat, turning once, 15 minutes. Remove cover, cook, basking occasionally, 15 minutes longer, or until potatoes are well glazed.
STUFFED BAKED POTATOES.
***********************
2 large Idaho Potatoes
4 strips of Bacon cut into quarters
1/2 C. chopped Green Onions
2 Tbsp. grated Parmesan Cheese
1/2 C. Sour Cream
1/2 tsp. Salt
1/2 tsp. White Pepper
Butter
Paprika
Scrub potatoes and bake 1 hour at 400 degrees. Grill bacon pieces until crisp. Drain off bacon fat except 3 tablespoons. Add green onions and sauté slowly. Cut potatoes in half lengthwise and scoop outside into a skillet, taking care to retain shells intact. Add cheese, sour cream, salt and pepper to potato, green onions and bacon, mixing and mashing to blend thoroughly. Return to skillet to low heat and heat through. Stuff mixture into potato skins. Drizzle with melted butter, and sprinkle with paprika. Bake 15 to 20 minutes at 350 degrees.
SWEET POTATO BAKE.
******************
3 large fresh sweet potatoes
1-17 oz. can apricot halves
3 T. brown sugar
1/4 tsp. salt
1/8 tsp. cinnamon
1/3 cup light raisins
1 T. cornstarch
3 T. sherry
1/2 tsp. grated orange peel
Cook sweet potatoes in salted water until tender when pricked with fork. Peel and slice length wise. Arrange on bottom of grease 13x9" baking dish and salt lightly. Drain apricot halves and combine in saucepan with 1 cup apricot syrup, brown sugar, salt, cinnamon, light raisins and cornstarch. Bring slowly to a boil, stirring constantly. Remove from heat and add sherry and grated orange peel. Cover sweet potatoes with apricot halves and pour raisin sauce over all and bake at 350F. degrees for 20 minutes, only basting with sauce occasionally. May be doubled and made in 2 or 3 layers.
SWEET POTATO AND APPLE CASSEROLE.
*********************************
3 medium sweet potatoes
2 medium to large apples
1/2 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup margarine or butter
1/2 cup chopped pecans (optional)
Preheat oven to 350. Lightly spray casserole dish with non-stick spray. Peel and slice sweet potatoes into 1/4 inch slices. Peel, core and slice apples. Mix together sugar and spices in a small bowl. Place a layer of sweet potatoes in the bottom of the casserole dish, using 1/2 of the potatoes Place a layer of apples on top of potatoes, using half of the apples. Sprinkle with pecans (if using).
Cover with 1/2 of the sugar mixture. Dot with butter or margarine. Repeat layers. Bake, covered for 1 hour.
SWEET POTATO CASSEROLE.
***********************
Casserole:
3 c. mashed sweet potatoes
1 c. granulated sugar
1/2 c. butter
2 beaten eggs
1 tsp. vanilla
1/3 c. milk
Beat above ingredients together, put into a buttered casserole.
Topping:
1/3 c. butter
1 c. brown sugar
1 tsp. cinnamon
1/2 c. flour
1 c. chopped walnuts
Mix well, sprinkle on top of casserole. Bake uncovered at 350* for 25 minutes.
SWISS SCALLOPED POTATOES.
*************************
Butter
2 large baking potatoes, peeled and thinly sliced
2 cups shredded Gruyere cheese (about 8 ounces)
4 tablespoons chopped fresh parsley
1 cup whipping cream
Salt and freshly ground black pepper
Preheat oven to 350 degrees. Grease a baking dish with some of the butter and lay half of the potatoes in the bottom of the dish. Season the potatoes with salt and pepper, then sprinkle with half of the cheese and parsley. Repeat. Drizzle the whipping cream over the potatoes and place several dabs of butter over the top. Bake for 1 hour.
TWICE BAKED CHEESY POTATOES.
****************************
5 potatoes
4 ounces American cheese, sliced into strips
1 tablespoon butter
3/4 cup sour cream
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes for 1 hour or until soft.
3. In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
4. Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
5. Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.
YAMS WITH A
CINNAMON PECAN TOPPING.
***********************
4 or 5 medium yams
1 cup of pineapple juice
1 cup of orange juice
1/4 cup of butter
1 egg, slightly beaten
1 teaspoon of salt
1/4 teaspoon of cinnamon
3 tablespoons of brown sugar
1/3 cup of cream
Peel yams; cut into large chunks. Place in saucepan; add
fruit juices. Cook about 20 minutes or until tender. Mash yams well. Add butter, egg, salt, cinnamon, brown sugar and cream. Beat until creamy, adding additional cream or juice if needed. Spoon into well-greased baking dish.
For The Topping:
1/4 cup of sifted flour
3 tablespoons of brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
3 tablespoons of butter
1/4 cup of chopped pecans
1 cup of miniature marshmallows
Combine flour, brown sugar, cinnamon and salt. Cut butter
into mixture until resembles coarse crumbs. Stir in nuts;
sprinkle mixture over yam mixture. Press marshmallows lightly into top. Bake at 350 degrees for 25 minutes.
ZESTY SWEET POTATO STICKS.
**************************
2 large sweet potatoes, cut lengthwise into 1/2 inch sticks
1 tsp. chili powder
1/2 cup grated parmesan cheese
1/4 tsp. freshly ground black pepper
salt to taste
Preheat oven to 450*F. Coat a baking sheet and a large bowl with nonstick cooking spray. Place sweet potato sticks in bowl. Add chili powder, parmesan cheese, and pepper and toss to coat well. Arrange potato sticks on a baking sheet in single layer. Bake 20 minutes, turn and bake another 10 minutes until golden. Season with salt to taste.
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PORK FRIED RICE.
****************
3 tablespoons peanut oil
3 scallions, chopped
4 ounces roast pork
12 ounces cooked long grain rice
3 tablespoons soy sauce
1/2 teaspoon salt
2 eggs, beaten
Heat the oil in a skillet. Fry the egg and drain on paper towels. Cut into small squares. Add the scallions in to the skillet and cook until just translucent. Add in the pork and continue stirring until cooked. Add in the rice, soy sauce, salt and eggs. Continue cooking for another 3 minutes
RED BEANS AND RICE.
*****************
1/2 pound red beans
1/2 pound ham hocks or smoked ham
1 large yellow onion, chopped
3 stalks celery
1 tbsp parsley
1/2 green pepper, chopped
1 or 2 bay leaves
2 large cloves of garlic, crushed
1/8 pound margarine
pepper to taste
1 tbsp Worschestershire sauce
Tabasco to taste
salt to taste
3 cups cooked rice
Soak the beans overnight in ample water. The next day drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic, and add water to barely cover. Bring to a boil then turn down to simmer. Simmer uncovered for 2 hours, being careful to add water if the beans need it. After the the intial 2 hours, add the margarine, pepper, Worchestershire, Tabasco. continue cooking for 1 hour, this time with the lid on and the heat quite low. Correct the seasonings. You may wish to add a bit of salt, but do not add salt until this point because salt cooks out of the ham hocks or ham and seasons the dish well.
RED RICE.
*********
1 C chopped onion
1 C chopped bell pepper
2 TS butter
1 C diced smoked sausage/keilbasa
1 (14 oz) can crushed tomatoes, with liquid
1 TBS Texas Pete hot sauce
1 C tomato sauce
1 C water
3 chicken bouillon cubes
salt & pepper to taste
1 C uncooked white rice
Heat oven to 350° F. Over medium heat, saute onions and pepper in butter. Add sausage, and brown all slightly. Add tomatoes, hot sauce, tomato sauce, water Bouillon cubes. Season. Stir in rice. Pour into greased casserole and bake for 45 minutes.
RICE AND BEANS.
*************
8oz long-grain rice
2tbs, ground oil
1 onion, finely sliced
2 cloves garlic crushed
1 chili finely chopped
2oz tomatoes, skinned and chopped
1 red pepper, seeded and diced
8oz cooked red beans
lpt water or stock
1 green pepper, seeded and diced
Heat oil in a medium frying pan. Add onion and garlic and fry until soft and translucent. Add the chili, tomatoes, and peppers and cook until thick and well blended Season with salt, stir in the beans mixing well and add the rice and water. Cover and cook for 20 minutes until rice is tender and all water is well absorbed. Stir and serve hot.
RICE PILAF.
***********
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/4 cup chopped celery
1 clove garlic, minced
1 TBS butter or margarine
3/4 cup long grain rice
1-1/2 tsp instant chicken or beef bouillon granules
1/8 tsp black pepper
In saucepan cook onion, mushrooms, celery and garlic in butter until tender but not brown. Stir in rice, bouillon, pepper and 1-1/2 cups water. Bring to boil; reduce heat. Cover and simmer about 15 mintues or until rice is tender and liquid is absorbed.
SAFFRON RICE.
*************
2 Tablespoon sweet butter
2 Teaspoon saffron threads (preferably the Spanish variety)
1 and ½ cups of whole long grain rice
2 Tablespoon dry vermouth
2 Teaspoon sea salt
A large size sauté pan with lid, plus a small pan for the saffron extraction.
In the small pan put the saffron threads with the vermouth and with a gentle heat bring up to about body temperature. Do not boil, scald or otherwise overheat it. Once it is the desired temp keep heat low to keep it warm. Meanwhile, put the rice in the sauce or sauté pan and add less than 3 cups of cold water (about 2 and ¾ cup or maybe a fraction more above that) and put this on the stove at medium high heat. Add to it the butter while it is coming to temperature and the salt. Just before the rice begins to boil, add the saffron and vermouth mixture that has been infusing in the small pan. Stir the rice once, then immediately cover tightly with the lid and reduce heat to low or simmer. Allow rice to cook in this fashion and DO NOT lift the lid to peek or stir either for at least 20 minutes. When the 20 minutes has passed check the rice to see if it is cooked to tender. If not cover and let cook further another 5 minutes or so. You will know when the rice is done when the water is all absorbed which you can check by taking a spoon and lifting up some around the edge of the pan to see if there is any water underneath. When rice is done, remove the lid and take it off the heat and allow to rest about 5 minutes. You may fluff it with a fork at this point also if you are inclined to. Serve immediately or keep warm until you are ready to serve.
SPANISH RICE.
*************
6 slices bacon, diced
2 onions, chopped
1 green pepper, chopped
1/4 teaspoon pepper
1 can mushrooms, drained
2 cans canned tomatoes, drained
2 cup "cooked" rice
1 teaspoon salt
Cook bacon till crisp. Remove from pan (set aside), add
onions, green pepper and mushrooms to frying pan, sauté
until tender. Add remaining ingredients and simmer gently
until heated through. Place in casserole and sprinkle with
the crisp bacon.
SPINACH RICE.
*************
10oz of chopped spinach frozen or bundle of fresh
1 1/2 cups of rice (long grain, basmati, jasmin whatever you prefer)
2 1/2-3 cups stock or water (I prefer stock for added flavor)
2 pinches of chili powder
1/2 cup of crumbled feta cheese (amount of your preference)
1/2 pound of ground lamb meat
1/4 cup olive oil
1 small onion chopped
salt and pepper to taste
In a large saute pan saute onion in oil till translucent, add rice and chili powder, mix together till coated well with oil, put heat on low/medium.
Meanwhile in a separate saucepan bring stock and spinach to boil. Once it comes to a boil add to rice in saute pan cover with lid. Simmer till rice absorbs all liquid and is tender. About 30 mins. Brown separately ground lamb, salt and pepper to taste. Once rice has absorbed all or most liquid stir in lamb and feta cheese. Take off heat and let sit a couple of minutes to allow cheese to slightly melt.
Great with pita bread. Great as a side or alone !
WILD RICE WITH MUSHROOMS.
*************************
2 cups of cooked wild rice
2 cups of cooked white rice
4 strips of bacon
1 medium onion, chopped
1/2 teaspoon of thyme
1 bay leaf
2 tablespoons of finely minced parsley
1 large can of sliced mushrooms with liquid
Salt and pepper to taste
1/4 to 1/2 cup of chicken broth
Cook rices according to package instructions. Saute bacon
until crispy; remove and crumble. Saute onions in bacon
drippings until soft and yellow. Add remaining ingredients using enough chicken broth for a moist dressing. Season with salt and pepper. Bake 30 minutes at 325 degrees.
NOODLE.
NOODLE PUDDING.
***************
1/2 pound thin noodles
16 ounces sour cream
8 ounces cream cheese
5 eggs
1/4 pound butter, melted
3/4 cup sugar
2 1/2 teaspoons cinnamon or to taste
Mix together the noodles, sour cream, cream cheese, beaten eggs and butter and pour into a greased baking dish. Sprinkle with the cinnamon and sugar. Bake at 350F. degrees for 45 minutes. Serve warm or chilled.
NOODLES ROMANOFF.
*****************
12 oz. egg noodles
1 lb. cream cheese, softened
8 oz. sour cream
2 tbls. butter
1 c. scallions chopped
1 clove garlic crushed
¼ tsp. black pepper
¼ c. bread crumbs
½ c. grated Parmesan cheese
Cook noodles according to directions until barely tender (al dente). Drain noodles. In a separate dish mix together cream cheese, sour cream, and butter. Stir cheese mixture into noodles. Add scallions, garlic, and pepper to noodle mixture. Pour noodle mixture into a buttered baking dish. Combine Parmesan cheese and bread crumbs and sprinkle over noodle mixture. Bake at 350F. degrees for 30 minutes.
NOODLES WITH BROWNED
BUTTER AND TOASTED ALMONDS.
***************************
3cups uncooked egg noodles
2TBS butter
3TBS slivered almonds*
1/2tsp salt
1/8tsp pepper
1TBS chopped fresh parsley
Cook noodles to desired doneness, drain and return to saucepan. Cover to keep warm. In a small saucepan, cook butter and almonds over med heat for 5-8 min or until light golden brown, stirring frequently. Pour browned butter and almonds over cooked noodles and toss to coat. Sprinkle with salt, pepper and parsley, toss to combine.
*Pine nuts, chopped hazelnuts or chopped walnuts can be substitued for almonds.
RICE WITH PIGEON PEAS.
**********************
1 lb. fresh pigeon peas
8 c. water
pinch of salt (optional)
2 tsp. vegetable oil
4 oz. Canadian bacon, diced
1 med. onion, chopped
1 cubanel pepper, seeds removed and chopped
1 green bell pepper, chopped
1 med. tomato, chopped
2¼ c. long-grain white rice
6 stuffed green olives, diced
1 tsp. capers
6 sprigs coliander, chopped
¼ c. tomato sauce
1. Rinse and drain the pigeon peas. In a large saucepan, combine the peas and water. Bring to a simmer and cook for 30 minutes. Stir in the salt (optional) and cook for 15 more minutes. Drain, reserving 3 cups of the liquid, and set aside until needed.
2. In a large, non-stick saucepan over medium-high heat, warm the vegetable oil. Add the Canadian bacon, onion, cubanel pepper, bell pepper, and tomato. Cook until the vegetables are tender, about 8 minutes.
3. Stir rice into the bacon and vegetables. Stir in the green olives, capers, coliander, tomato sauce, and drained pigeon peas. Cook for 2 to 3 minutes.
4. Stir in the 3 cups of reserved liquid. Bring to a simmer and cook until almost all the water has evaporated. Reduce the heat to very low, cover the pan, and cook for 15 minutes. With a large wooden spoon, turn the rice and peas very carefully. Cover and cook for 15 more minutes. Serve hot.
Note: You may substitute two 16-ounce cans of pigeon peas for the 1 pound fresh peas. Drain the canned peas and add enough water to their liquid to make 3 cups. Stir the canned peas into the rice for the last 15 minutes of cooking.
RUTHIE'S NOODLE PUDDING.
************************
12 oz. box medium noodles
4 eggs
1/4 lb. butter
1/2 lb. farmers cheese
1/4 lb. cream cheese
2 tbls. cottage cheese
2 tbls. sour cream
2 cups milk
1 cup sugar
1 pinch salt
1/2 cup raisins
1 tblsp. vanilla
1 1/2 cups crushed corn flakes
2 tbls. sugar
1 tblsp. cinnamon
Blend all ingredients except raisins. Pour one half of recipe over noodles, blend and add remaining half. Mix in raisins. Let stand 10 minutes. Make topping by mixing together crushed corn flakes, sugar and cinnamon. Bake in hot buttered pan at 350 degrees for 1 hour.
SAFFRON RICE WITH
CHIROZO AND PEAS.
*****************
1/4 lb. chorizo sausage, crumbled
1 c. chopped onion
1/2 c. chopped red bell pepper
1 tbsp. minced garlic
2 c. long grain rice
4 c. chicken broth
3/4 tsp. salt
1/2 tsp. saffron threads
1 cup frozen green peas (thaw first)
In skillet, cook the sausage until browned and the fat is rendered. Add the onions and bell peppers, cooking until soft, about 5 minutes. Add the garlic and cook, about 30 seconds. Add the rice and cook until opaque, about 1 minute Add the broth, salt, and saffron, and bring to a boil. Reduce the heat to low, cover and cook until almost all the water is absorbed, about 15 min. Add the peas,
without stirring, re-cover and cook until all the water is absorbed, about 5 min. Remove from heat and let stand 10 minutes before fluffing with fork.
SOUR CREAM BAKED NOODLES.
*************************
1/4-pound wide noodles, cooked
1 cup of cottage cheese
1 cup of sour cream
1 egg, slightly beaten
1/2 teaspoon of salt
1/8 teaspoon of black pepper
1 tablespoon of butter melted
Preheat oven to 375. Butter a casserole dish. In a large bowl put the cooked noodles, cottage cheese, sour cream, egg, salt, pepper and the butter and toss well. Put the noodle mixture into the dish and bake for 50-60 minutes. The noodles will be bubbly
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