Creamed Peas And New Potatoes
1 pound new potatoes about the size of a walnut
1 cup boiling water
1 tsp. finely dliced green onion
2 Tbsp. butter
2 cans (10 oz.) or 1 1/2 cups shelled green peas
1/2 cup evaporated milk
1 1/4 tsp. salt
Scrape potatoes. put potatoes, shelled peas and onion in a sauce pan. Add
the boiling water and salt. Cover and cook for 15 to 20 minuts or until the
vegetables are tender. Add the milk and butter. Simmer very slowly until
liquid is somewhat thickened. Makes 4 servings.
[peeled and sliced[
2 cans[small of cream of mushroom soup
2 cups of milk
1/2 stick of butter
salt to taste
slice potatoes in a greased cassarole dish
pour soup and milk and cut up the 1/2 stick of margine and and sprinkle it
allover the top
cover it and cook in the microwave 10 minutes stir it andput to cook 10 more
mins or till tender
1/2 cup feta cheese
1 Tbsp garlic powder
2 tsp fresh basil
2 tsp fresh rosemary
3 Tbsp olive oil
3 medium baking potatoes, with skin Directions:
Wash 3 baking potatoes, poke with fork and rub olive oil on them, bake for 1 hour until done
When potatoes are done, wait 5-10 minutes for them to be cool to touch, once cooled, cut the potatoes lenthwise in half and scoop out most of the insides, leaving about 1/4 inch (save scooped potato to make potato salad), you should now have 6 halves lengthwise
Cut each half lengthwise again, leaving 12 long skins then cut each skin in half in the other direction, leaving you with 24 individual potato skins
Coat a sheet pan with cooking spray, brush each skin with just a little bit of olive oil and bake skins @ 350 degrees F (177 degrees Celcius) just enough to make the skins firm
Remove from oven, add garlic powder, rosemary & basil to the skins and bake another 3 minutes @ same temperature
Turn oven off, remove skins, drizzle with more oil then sprinkle feta cheese on skins and place in warm oven just to let the cheese melt and turn bubbly
5 medium sweet potatoes or yams
Wash potatoes. Drain but do NOT dry. Set in the
crockpot. Cover and cook on low for 4 to 6 hours
(depending on size of potatoes).
Creamy Potato Casserole
8 med. potatoes — peeled and sliced thin
1 small onion — chopped
1 can condensed cheddar cheese soup — undiluted
1 c. sour cream
1 tsp. salt – optional
Combine and mix well.
Place in a greased 8″ square baking dish.
Cover and bake at 350, for 70 minutes or until potatoes are tender.
Uncover and bake 10 minutes longer until lightly browned.
Serves 6 to 8
Per Serving (excluding unknown items): 163 Calories; 6g Fat (33.2% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 23mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Tailgate Potato Salad
5 pound bag of New Potatoes
8 slices of Bacon, chopped
½ large Red Onion, julienned
3 cloves of Garlic, minced
10 Sun-dried Tomatoes, chopped (if using dried, reconstitute with hot water)
Salt and Pepper
1 cup Red Wine Vinegar
2 cups Olive Oil
Dice and par-boil the potatoes. While they are cooking, dice and fry the
bacon, reserving the bacon fat. Slice the onions, chop the sun-dried
tomatoes and mince the garlic. In a large mixing bowl, add the olive
oil, some bacon fat, vinegar, garlic, salt and pepper and whisk well.
Add the sun-dried tomatoes, onions and the potatoes (while they are
still warm). Mix well and serve.
Crockpot Ham & Scalloped Potatoes
- 1 teaspoon Cream of Tartar
- 12 Potatoes; Pared and Sliced Thin
- 2 Water
- 15 Cooked Ham
- 3 Onions; Peeled and Sliced Thin
- 2 American Cheese; Grated
- 2 Cans; Cream of Mushroom Soup
Toss the potato slices in the cream of tartar and the water. Drain. Put half the ham, potatoes and onions in the slow cooker. Sprinkle with salt and pepper. Top with half of the grated cheese. Add the remaining potatoes, ham and onions. Sprinkle salt and pepper over. Top with the remaining grated cheese. Cover. Cook on LOW for 8 to 10 hours. This recipe for Crockpot Ham & Scalloped Potatoes serves/makes 10.
Irish Pub Stew recipe
4 to 6 servings
1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves
Preheat oven to 300 degrees F.
In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and
water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring
Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
Pancake Recipes and Carnival of the Recipes
Also, tomorrow is “Pancake Day”
Potato and Parsnip Latkes (Pancakes) – 34g Carbs, 4g Fiber
3 russet or Idaho potatoes
2 medium yellow onions
1/4 cup breadcrumbs
1 tsp baking powder
2 egg whites
Salt to taste
Freshly ground black pepper
2 Tbsp vegetable oil or nonstick cooking spray
1 cup non-fat sour cream
1 cup applesauce
1. Preheat two nonstick baking sheets in a 450 degrees F oven.
2. Peel the potatoes, parsnips and onions and coarsely grate
them in a food processor fitted with a shredding disk, or on
a box grater. Grab handfuls of the grated vegetables and
squeeze tightly between your fingers to wring out as much
liquid as possible.
3. Transfer the grated vegetables to a mixing bowl and stir
in the breadcrumbs, baking powder, egg, egg whites, salt
4. Drizzle the hot baking sheets with vegetable oil or spray
them with nonstick spray. Spoon small mounds of the potato
mixture onto the baking sheets to form 3-inch pancakes. Bake
the pancakes in the oven until golden brown on one side
(about 6 to 8 minutes), turn them over with a spatula and
brown the other side (about 4 to 5 minutes).
5. Transfer to plates or a platter and serve immediately
with sour cream and applesauce.
Serving size: 3 pancakes
196 Calories, 4g Total Fat, 0g Saturated Fat, 6g Protein,
34g Total Carbs, 4g Dietary Fiber, 239mg Sodium,
20% Calories from Fat, 12% Calories from Protein,
68% Calories from Carbs
HONEY MUSTARD TENDERLOIN
½ of a 16-ounce package peeled baby carrots
12 tiny new potatoes, halved
1/3 cup honey mustard
2 tbsp. olive oil or cooking oil
½ tsp. garlic pepper
¼ tsp. seasoned salt
1 (12- to 16-ounce) pork tenderloin
Preheat oven to 425 degrees. In a large covered saucepan, cook carrots and potatoes in boiling water for 2 minutes; drain. Set aside.
In a small bowl, combine honey mustard, olive oil, garlic pepper and seasoned salt. Spread half of the mixture on the tenderloin. Place tenderloin in a shallow roasting pan. Toss carrots and potatoes with remaining mustard mixture; spoon vegetables around tenderloin.
Roast, uncovered, in the preheated oven for 25 to 35 minutes, or until an instant-read thermometer inserted into thickest part of the tenderloin registers 160 degrees, stirring the vegetables once. Makes 4 servings