and Potato Soup
A hearty thick soup to warm up wintry
3 leeks, washed and sliced
1½lb potatoes, peeled and diced
1¾ pints of stock or water
3-4 tablespoons of cream (optional)
Salt and freshly ground black pepper
fry the leeks and potatoes gently
in butter in a covered saucepan, stirring often for about 20 minutes
add the stock or water and simmer
for 10 minutes until the veggies are tender
puree, adding the cream if using.
Season with salt and pepper and sprinkle with fresh chopped parsley
5 cups chicken stock
1 bunch green onions, sliced
1 pound carrots, peeled and sliced
1 large Estima potato, peeled and diced
salt and pepper
1/4 cup chopped chives
In a large saucepan, bring the stock
to a boil. Add the onion, carrot and potato and cook for 15 minutes.
Remove half of the mixture to a food processor and purée. Return to
the pan and reheat with the remaining soup. Season with salt and pepper
and sprinkle with chives.
and Asparagus Salad with Smoked Salmon
3 pounds small red potatoes: cooked,
cooled and sliced
2 pounds asparagus: peeled, cut into one-inch pieces and cooked just
1/2 pound smoked salmon, cut into strips
1/4 cup chopped fresh dill
1 cup plain yogurt
2 tablespoons mustard
2 teaspoons fresh lemon juice
2 tablespoons mayonnaise
salt and pepper
In a large bowl, combine the potatoes,
asparagus and smoked salmon. In a small bowl, mix two tablespoons of
dill with the remaining ingredients. Toss with the potato mixture and
season with salt and pepper. Sprinkle with the remaining dill.
Lamb on a Bed of Onions and Potatoes
3 tablespoons olive oil
2 pounds onions, peeled and sliced
6 cloves garlic, chopped
1 bunch fresh parsley, chopped
2 pounds cara potatoes, peeled and sliced
About 1 1/2 cups chicken broth
salt and pepper
one five-pound leg of lamb, butterflied
Preheat oven to 400°F. In a large
skillet, heat two tablespoons of the oil; sauté the onion until tender.
Combine half the garlic and parsley with the sliced potatoes. Grease
a baking dish with the remaining tablespoon of oil. Place a layer of
potatoes in the dish, followed by a layer of sautéed onion. Pour in
just enough broth to cover. Loosely cover with foil and bake for about
25 minutes. Uncover and bake for 30 minutes more, checking to see if
the mixture is still moist. (Add more broth if dry.) Meanwhile, make
slits in the lamb with the point of a knife. Coat the lamb with the
remaining garlic and parsley; massage into the lamb. Place the lamb
over the potato mixture and bake for another 25 minutes. (A meat thermometer
should register 135°F.) Remove from the oven and let rest for 10 minutes
before slicing. Serve slices of lamb on a bed of onions and potatoes.
and Potato Sauté with Sage
3 tablespoons vegetable oil
1 tablespoon butter
6 fresh sage leaves
2 cloves garlic, minced
6 skinless, boneless chicken breast halves, cut into strips
1 pound small red potatoes, quartered
1/3 cup chicken broth
salt and pepper
In a large skillet, heat the oil
and butter. Add the sage and garlic and cook for about two minutes.
Add the chicken and potatoes; cook over medium-high heat for about three
minutes. Cover, turn heat to low, and cook for another 10 minutes. Add
the chicken broth and cook uncovered, for three minutes more. Season
to taste with salt and pepper.
Stuffed with Potatoes and Spinach Stuffing
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 pound spinach, chopped
4 medium red potatoes, diced and cooked 10 minutes
2 tablespoons grated Parmesan cheese
salt and pepper
4 fresh trout, cleaned
To make stuffing: Heat the oil and
sauté the garlic and spinach for about three minutes. Combine with the
potatoes and cheese. Season with salt and pepper. Blot the trout dry
and sprinkle the cavities with salt and pepper. Preheat the oven to
400°F. Oil a baking dish and sprinkle with shallots. Fill the trout
with the stuffing mixture and place them side by side on the baking
dish. Sprinkle with wine and cover with parchment or foil. Bake for
15 minutes; uncover, dot with butter, and bake for another 5 minutes.
Steamed in White Wine
1 cup white wine
1/2 cup chicken broth or water
1 pound Estima potatoes, fingerlings or red potatoes
1 tablespoon olive oil
1 tablespoon chopped fresh tarragon
salt and pepper
Bring the wine and broth to a boil
in the bottom of a steamer. Place the potatoes in one layer in the top
of the steamer and cover. Cook for about 13 minutes. Remove the potatoes
and sprinkle them with oil and tarragon. Season to taste with salt and
and Potato Staw
2 chicken bouillon cubes
4 Nadine potatoes, well scrubbed
1-½ cup chopped onion
2 tsp. crushed tarragon
4 carrots, sliced
1 bag (10 oz.) fresh spinach, washed, trimmed
1-½ cup skim milk
2 tsp. salt
¼ tsp. hot pepper sauce
Place chicken in large kettle. Fill
half full with water; add bouillon cubes, potatoes, onion and tarragon.
Bring to a boil, covered; reduce heat. Simmer for 30 minutes or until
potatoes are tender. Remove potatoes; add carrots. Peel and mash potatoes;
set aside. Cook chicken and carrots for 20 to 30 minutes longer or until
tender. Remove chicken from kettle; debone. Add mashed potatoes, chicken
and remaining ingredients to kettle. Heat through. Do not overcook spinach.
2 tablespoons olive oil
2 cara potatoes, grated
1 carrot, peeled and grated
1 tablespoon chopped parsley
Salt and pepper
Heat oil in small non-stick skillet
over medium high heat. In a large bowl stir together the potatoes, carrot,
parsley and salt and pepper. Add vegetable mixture to hot skillet and
flatten with a spatula. When pancake has browned flip over and continue
to brown. Reduce heat and cook pancake until crisp on outside and tender
on the inside about 5 minutes per side.
Prep Time: 20 minutes
Cooking Time: 15 minutes
1 green pepper
1 red pepper
1 Tablespoon salt
1/2 teaspoon black pepper
8 cups shredded white Cara
1 cup flour
1 cup half and half
1 teaspoon garlic, minced
Olive and canola oil
Chop the onions and peppers, then
saute lightly in olive oil. Set aside. In a large mixing bowl, combine
the eggs, half and half, black pepper, garlic, and salt. Whisk well.
Add the flour; mix. Add the onion and peppers mixture. Add the potatoes
and mix together thoroughly.
Preheat a frying pan or griddle to
375 degrees and brush with canola oil. Spoon out the mixture onto the
griddle, making 6- to 7-inch cakes. Flip the cakes over, frying each
side. Sample the first cake for salt content. Typically you add more
salt to potato dishes than you might normally think correct. Serve the
pancakes topped with sour cream and finely chopped green onions. Add
more sour cream on the side.
Potato Curry (side dish)
10 Nadine potatoes, medium-size
1 T oil
2 t cumin seeds
3 t cumin powder
1/2 t Indian chili powder
1 t salt
1 t sugar
2 T lemon juice
2-3 cups vegetable (optional)
Boil potatoes, with skins on. Cut
them into 1 to 1 1/2 inch squares. Optionally, add in a cooked veggie
of your choice (don't overcook) - peas, broccoli, cauliflower, Indian
green beans are each an excellent option. Add in all the other ingredients
- 1 med Nadine potato, pared, cubed, and boiled
- 2 1/2 cups boiling water from potato
- 1 pkg. rappid-rise yeat
- 1 tablespoon salt
- 3 tablespoons sugar
- 3 tablespoons shortening
- 5 to 7 cups flour
- 1/4 teaspoon ginger (ginger helps activate
Mash the potato and add the potato
water, salt, sugar, shortening and ginger.
In a medium sized bowl mix 5 cups
flour and yeast, add luke warm liquid mixture and work into flour. Kneed
batter into remaining 2 cups of flour.
Let rest in a warm place for 30 minutes.
Work down and form into bunns or loaves. Place into pans and let rise
until doubled in size.
Bake at 375 degrees for 35 minutes.
Remove from pans and brush oil or shortening over entire surface of
: 8 servings
3 lb Cabbage
2 White potatoes (up to 4,
-washed and diced; I like
-the skins left on)
2 Onions (chopped)
1 T Wine vinegar
6 T Bacon fat or butter -(or less)
Splash water or beer
-(whatever you're drinking)
Cut the cabbage in half and soak in salted water
for 15 minutes. Agitate and drain well. Shred the cabbage.
Heat the bacon fat or butter in a large, heavy skillet and add the diced
potatoes. Cook over medium heat until lightly browned. Add 2 chopped
onions and cook until transparent, about 5 minutes.
Add cabbage and toss well with two wooden spoons, a la stir-fry. When
the cabbage starts to wilt, add salt and freshly-ground black pepper
to taste and a splash of that beer in your left hand and about 1 T wine
vinegar. Cover, with lid slightly askew, and simmer over low heat until
tender (about 30-45 minutes).
: Difficulty: easy. : Time: 30 minutes preparation, 45 minutes simmering.
: Precision: no need to measure.
4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust or your can just line a pan with vanilla wafers
1/2 cup milk
Boil the potatoes until tender. When you stick a fork in them it should
go in easy but you don't want them to fall apart. Let the potatoes cool
and then peel them.
Put the potatoes in a large mixing bowl and mash them thoroughly with
a potato masher.
Melt the butter and pour it and the other ingredients in the bowl of
potatoes. Stir until well mixed. Whether you used a ready made pie crust
or just biscits, pour the potatoes mixture into the crust.
Put into an oven preheated to 375 degrees. Cook for about 35-40 minutes
or until a toothpick inserted in the center comes out dry. I like to
eat the pie while still hot. It's good cold too though. If you want
you can make a meringue topping by blending confectionary sugar with
egg whites. After the pie is almost done, spread the meringue thinly
across the top. Continue baking until the meringue turns light brown.
If you use the meiangue, you can add the egg yokes to the pie if you
like. I prefer my pie without eggs, so I just save the yokes for breakfast
Potato Pie . Ingredients 4 cups diced ham 1-1/2 cups frozen shredded
hash brown potatoes, thawed 1/4 cup chopped green peppers 1/4 cup chopped
red peppers 1/2 cup chopped onion 1/2 cup chopped fresh mushrooms 1
cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese 1 cup sour
cream 1 cup cottage cheese 8 eggs 1 teaspoon white pepper 1 teaspoon
thyme paprika Mix all but the last ingredient together in a large bowl.
Cooking option 1: Bake in individual 15-ounce casseroles. Spray each
casserole with non-stick cooking oil, put approximately 1 cup of mix
in each casserole, and sprinkle paprika on top. Bake 30 to 45 minutes
in 350-degree oven until golden brown and eggs are set. Cooking option
2: Bake in two 10-inch pie tins for 1 hour at 350 degrees and serve
in a wedge. Serve with sour cream and chopped fresh chives. Serves:
a couple of good-sized potatoes
per person - King Edwards work best as much grated cheese as your diet
will allow margarine for mashing salt and pepper Simply boil the potatoes
in a large pan of salted water, then drain thoroughly. Add the margarine,
plenty of salt and pepper, and mash until quite smooth. Add the cheese
(reserving some for the crust) and beat until the cheese has melted.
Transfer to a large greased bowl and sprinkle with the remaining cheese.
Bake in the oven at 200C/375F/gas mark for about an hour, until the
top of the pie is golden and bubbling. You can serve this on its own,
but I like it with some tinned tomatoes or a fresh green salad. Or,
if you’re feeling in the need of some comfort food, baked beans or tinned
spaghetti go really well with it, too.
AND POTATO PIE
A brunch casserole with potatoes,
eggs, bacon, and cheese This is a very easy brunch dish, similar to
a fritatta in texture, but full of traditional breakfast ingredients.
The recipe comes from a cookbook published by the Contra Costa (California)
Times newspaper, called "Tastes of the Times". (Serves 4-6)
500 g bacon, thick-sliced and lean
500 g baking potatoes
250 g cheddar cheese
(1) Cut the bacon slices into square pieces. Fry the pieces until well-cooked,
then drain on paper towels.
(2) Peel the potatoes, then grate them. To prevent the grated potatoes
from discoloring while you prepare the other ingredients, you can put
them into a bowl of cold water. When you're ready to use them, be sure
to drain well and squeeze them dry.
(3) Grate the cheese. Mince the onion.
(4) Butter a 22x33 cm shallow baking dish. Preheat the oven to 175 deg.
(5) Beat the eggs in a large bowl. Add all the other ingredients and
stir. Pour the mixture into the baking dish and bake in the preheated
oven for about 45 minutes, or until the eggs are cooked.
Serve hot, warm or at room temperature.
NOTES It really does make a difference if you use good meaty bacon for
this. I find the best bacon at my local butcher shop. You can prepare
part of this ahead. I think egg dishes are better if they haven't been
refrigerated. So if you want to work ahead, you can cook the bacon,
grate the cheese and potatoes and mince the onion the night before.
Store all these things separately in the refrigerator, covering the
potatoes with water. Then in the morning just mix it all up and bake
Vegetarian Potato Pie
350g/12oz Plain Flour
3 tbsp Water Margarine for greasing
1kg/2lb Waxy Potatoes
Salt and Black Pepper
4 tbsp Freshly Chopped Parsley
2 tbsp Freshly chopped Chervil
175g/6oz Shallots, finely chopped
120ml/4 fl.oz. Double Cream
1. Lightly whisk one egg and 3 tablespoons of water together in a small
bowl. Place the flour and salt in a large bowl. Rub in the butter with
your fingertips until the mixture resembles fine breadcrumbs.
2. Add the whisked egg mixture to the flour and butter mixture and mix
with a knife to form a dough, adding more water if necessary. Wrap in
Clingfilm and refrigerate. Preheat the oven to 200C, 400F, Gas mark
6 and lightly grease a 23cm/9 inch, deep flan tin.
3. Meanwhile, peel the potatoes and boil in salted water for 7 minutes.
Drain and when cold enough to handle, cut into thin slices.
4. Line the flan tin with two thirds of the pastry and arrange a third
of the potato slices in the bottom. Season with salt and pepper then
sprinkle half the herbs and shallots over the top. Arrange another third
of the potato slices on top of the herbs, season with salt and pepper,
sprinkle with the remainder of the herbs then top with the last third
of the potato slices.
5. Beat the remaining egg and use to brush the edges of the pastry in
the tin. Roll out the remaining pastry and cover the top of the tin.
Press the edges firmly together and trim off any excess pastry.
6. Brush the top of the pie with the egg yolk mixture. Make four small
cuts in the top of the pastry, evenly spaced apart to allow the steam
to escape. Bake in the oven for 25 minutes then reduce the temperature
to 180C, 350F, Gas mark 4 and bake for a further 20 minutes.
7. Remove the pie from the oven and open the steam vents wide enough
to pour one quarter of the cream into each vent. Return to the oven
and continue to cook for a further 10-15 minutes.
and Potato Pie
Veg MC HT 45mins Serves 4 Vegetarian
Main Course Hot
900g/2lb Potatoes, peeled and cut into chunks
Salt and Pepper
450g/1lb Leeks, washed and sliced
1 large Capsicum, seeded and chopped
450g/1lb Courgettes, thickly sliced
225g/8oz Button Mushrooms
2 teasp Sweet Paprika
25g/1oz Plain Flour
300ml/10 fl.oz. Hot Vegetable Stock
3 tbsp Milk
150g/5oz Cheddar, grated
1. Cook the potatoes in boiling salted water for 15-20 minutes or until
tender. Preheat the oven to 200C, 400F, Gas mark 6.
2. Meanwhile, heat half the butter in a large pan, add the leeks and
peppers and gently fry until soft. Add the courgettes, mushrooms and
paprika and fry for a further 2-3 minutes.
3. Sprinkle over the flour and stir well. Gradually add the stock stirring
all the time then bring to the boil. Reduce the heat and simmer for
4. Drain the potatoes, return to the pan with the milk, half the cheese
and the remaining butter and mash until smooth. Season with salt and
pepper and beat with a wooden spoon to get rid of any lumps.
5. Spoon the vegetables into an ovenproof dish and top with the mashed
potato mixture. Sprinkle with the remaining cheese and bake for 25 minutes
until golden brown and bubbling.
This pie was named after Lord Woolton,
the Minister of Food.
The vegetables could be changed according to what was available at the
500g potatoes 500g cauliflower 500g swede 500g carrots 1tsp marmite
25g oatmeal 4 sping onions 750g potatoes 25g cheese
1. Dice and boil 500g of potatoes,
cauliflower, swede and carrots in salted water.
2. Strain the vegetables, and save 200ml of cooking water.
3. Arrange the cooked vegetables in a large pie dish.
4. Add the marmite and oatmeal to the vegetable water and boil until
5. Pour the thickened liquid over the vegetables.
6. Add the chopped spring onions.
7. Boil and mash the remaining 750g of potatoes.
8. Top the pie with mashed potato and a little grated cheese.
9. Heat the pie in a moderately hot oven until golden brown (approximately
10. Serve with brown gravy.
750 g (1 1/2 lbs) thinly sliced -1 large onion, chopped
-175 6 (6 oz) cheddar cheese grated
1 tsp chopped thyme
1 tsp chopped sage
salt and pepper to season
1/4 tsp nutbeg
3/4 pint / 2/3 cup of milk
-salad to serve
Layer the potatoes, onion, cheese, herbs and seasonings in a greased
dish and pour over the milk. Cover and cook in a preheated oven at 190oC
/ 375oF gas mark 5 for 45 minutes to 1 hour or until the potatoes are
Remove the cover after 30 minutes to allow the top to brown.
Serve with a tomato salad.
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