This will fill a plate for a veggie lunch for one person.
Ingredients:
1 potato
handfull of fresh green beans
1 small onion
Fresh ground Multi Colored Peppercorns
Directions:
Rinse the potato and beans. Quarter potato lengthwise and rinse. Slice onion and divide into rings. Place potatoes in bottom of steamer. Place green beans on top of potatoes. Top with onions. Cover and steam until potatoes are tender, green beans will still have a crunch to them, about 20 minutes. Sprinkle with pepper, serve and Enjoy!
Showing posts with label Potatoes. Show all posts
Showing posts with label Potatoes. Show all posts
Saturday, February 20, 2010
Sunday, January 3, 2010
Sour Cream Potatoes (Funeral Potatoes)
My sister-in-law Joanne contributed this recipe to our family celebrations. We serve them at celebrations, but locally they are called funeral potatoes because they are a standard dish at funerals.
Ingredients:
(1) 2 lb. bag of shredded hash browns
1/2 cup melted butter
2 small cans cream of chicken soup
1 cup grated cheddar cheese
1/3-1/2 cup chopped onions
1 pint sour cream
salt and pepper to taste
Topping:
2 cups corn flake crumbs mixed with 2 tablespoons melted butter
Directions:
Mix all ingredients and place in a 13x9 baking dish. Top with cornflake/butter topping. Cover with foil. Bake at 350 degrees for 30 minutes, until baked through, garnish with parsley.
Note:
I have cut this recipe in half, used raw potato slices, and placed in a lidded casserole, with good results. Bake longer to cook the potatoes through.
Tuesday, August 14, 2007
Stone Soup
My friend actually adds a clean stone in her soup just for the fun of it, recalling the story Stone Soup. We skip the stone and read the story.
Serves 6
Ingredients:
1 pound ground Beef
2 potatoes, peeled and cubed
1 large carrot, peeled and sliced
1/2 onion, diced
1 can whole kernel corn, with liquid
2 Knorr beef bullion
5 cups of water
15 shakes salt
15 grinds fresh pepper (twist the grinder 15 times)
garlic salt, to taste
pinch of basil
Directions:
Brown beef, with onion; drain. In a large pot, combine water, raw vegetables, meat mixture, and bullion. Simmer until vegetables are tender. Add corn with liquid. Season. Serve. Great with hot rolls.
Serves 6
Ingredients:
1 pound ground Beef
2 potatoes, peeled and cubed
1 large carrot, peeled and sliced
1/2 onion, diced
1 can whole kernel corn, with liquid
2 Knorr beef bullion
5 cups of water
15 shakes salt
15 grinds fresh pepper (twist the grinder 15 times)
garlic salt, to taste
pinch of basil
Directions:
Brown beef, with onion; drain. In a large pot, combine water, raw vegetables, meat mixture, and bullion. Simmer until vegetables are tender. Add corn with liquid. Season. Serve. Great with hot rolls.
Potato Soup
This soup is creamy and delicious. Great for a lunch. This soup is mild on the stomach and great for someone who has been ill and is recovering.
Ingredients:
4 - 5 medium potatoes, peeled and diced
1 onion, diced
1 stick butter
salt
pepper
milk
Directions:
Cover potatoes with water and bring to a boil, lower heat and simmer until tender. Saute onion in butter, until translucent. Combine onions and potatoes. Add milk to desired consistency. Salt and pepper to taste.
Ingredients:
4 - 5 medium potatoes, peeled and diced
1 onion, diced
1 stick butter
salt
pepper
milk
Directions:
Cover potatoes with water and bring to a boil, lower heat and simmer until tender. Saute onion in butter, until translucent. Combine onions and potatoes. Add milk to desired consistency. Salt and pepper to taste.
Old Fashioned Chicken Soup
serves 8
Ingredients:
5 pounds chicken leg quarters
1 onion, chopped
1 cup celery, chopped
1 cup carrot, sliced
5 medium potatoes, peeled and cubed
10 cups water
4 double sized Knorr chicken bullion cubes
Noodles, rice, or barley
Salt
Pepper
a pinch of cinnamon
Directions:
Boil all ingredients until chicken is tender. Remove chicken and de-bone; return to soup. Add noodles, rice, or barley. Cook until tender. Season with cinnamon. Salt and pepper to taste. Serve with crackers.
Ingredients:
5 pounds chicken leg quarters
1 onion, chopped
1 cup celery, chopped
1 cup carrot, sliced
5 medium potatoes, peeled and cubed
10 cups water
4 double sized Knorr chicken bullion cubes
Noodles, rice, or barley
Salt
Pepper
a pinch of cinnamon
Directions:
Boil all ingredients until chicken is tender. Remove chicken and de-bone; return to soup. Add noodles, rice, or barley. Cook until tender. Season with cinnamon. Salt and pepper to taste. Serve with crackers.
Lloya's Broccoli Cheese Soup
This recipe from my good friend Lloya Hall. I served this soup at my son Adam"s wedding lunch.
Ingredients:
Cooking the vegetables–
4 - 6 cups chopped vegetables (broccoli, potatoes, celery)
water to barely cover vegetables
1- 3 Knorr chicken bullion cubes
White sauce–
1 cube butter, melted (1/2 cup)
1/2 cup flour, or more, as needed
4 cups milk
½ cup grated cheddar cheese
garlic, lemon pepper, parsley leaves, thyme, or favorite spice
Directions:
Boil vegetables in water and bullion, until tender. Make white sauce by melting butter and stirring in flour, then adding milk and stirring and cooking until mixture thickens. For thicker soup take a cup of the vegetables and mash them, then add them to the white sauce. Add cheese to white sauce, then add sauce to vegetables. Season to taste.
Ingredients:
Cooking the vegetables–
4 - 6 cups chopped vegetables (broccoli, potatoes, celery)
water to barely cover vegetables
1- 3 Knorr chicken bullion cubes
White sauce–
1 cube butter, melted (1/2 cup)
1/2 cup flour, or more, as needed
4 cups milk
½ cup grated cheddar cheese
garlic, lemon pepper, parsley leaves, thyme, or favorite spice
Directions:
Boil vegetables in water and bullion, until tender. Make white sauce by melting butter and stirring in flour, then adding milk and stirring and cooking until mixture thickens. For thicker soup take a cup of the vegetables and mash them, then add them to the white sauce. Add cheese to white sauce, then add sauce to vegetables. Season to taste.
Donna's Beef Barley Soup
Makes 8 servings
Ingredients:
1 Chuck roast, cubed and browned in a fry pan
2 medium onions, diced
1 cup celery sliced into moons
3 double size Knorr beef bullion cubes
6- 8 carrots, scrubbed and sliced into circles
6- 8 potatoes, scrubbed, peeled, and cubed
1 large can Italian Stewed Tomatoes
2 quarts water
3/4 cup pearl barley
salt, 15 shakes
pepper, 15 grinds (I use freshly ground tri colored mixed peppercorns)
onion salt, 15 shakes
basil, 4 pinches
Directions:
Brown cubed beef, barley, onions, and celery until vegetables are tender. Add all other ingredients and cook until done. Barley takes about 45 minutes to become tender. I add salt, pepper, onion salt, and basil about 5 minutes before serving.
Ingredients:
1 Chuck roast, cubed and browned in a fry pan
2 medium onions, diced
1 cup celery sliced into moons
3 double size Knorr beef bullion cubes
6- 8 carrots, scrubbed and sliced into circles
6- 8 potatoes, scrubbed, peeled, and cubed
1 large can Italian Stewed Tomatoes
2 quarts water
3/4 cup pearl barley
salt, 15 shakes
pepper, 15 grinds (I use freshly ground tri colored mixed peppercorns)
onion salt, 15 shakes
basil, 4 pinches
Directions:
Brown cubed beef, barley, onions, and celery until vegetables are tender. Add all other ingredients and cook until done. Barley takes about 45 minutes to become tender. I add salt, pepper, onion salt, and basil about 5 minutes before serving.
Donna's Catalina Potato Salad
I had never eaten potato salad before I was 22 years old. I was visiting my brother and his wife. We had a picnic and my sister-in-law served potato salad. I asked for the recipe and she said it was in the Better Homes and Garden Cookbook. When I pulled out my cookbook, the next time I wanted potato salad, it called for "Clear French." I had no idea what that was. So, I substituted Catalina and it made a nice pink potato salad with a really good flavor blend. It was a hit. I usually double the recipe. This is a great recipe to use with Easter eggs at Easter time. When I saw her later, she said clear French was Italian. Well, I had made it with Catalina and it was a family favorite, so I am changing nothing.
Ingredients:
4-5 medium potatoes
4-5 boiled eggs
1 cup diced celery
1/4 cup diced yellow onion
1/2 cup mayonnaise
1/4 cup Catalina dressing
1/2 teaspoon salt
1/2 teaspoon celery seed
Directions:
Rinse potatoes. Boil potatoes in their skins, until a knife can poke it. The potato will be firm, not too soft. While potatoes are boiling , boil eggs. When potatoes are done, peel under cold water. Cut into cubes. Poor Catalina over potatoes, cover with a lid, foil, or wrap. Chill 2 hours. Add eggs, mayonnaise, onion, celery, salt, and celery seed. Mix well. Chill for 4 hours. This is even better the second day.
To Boil Eggs:
During the winter I have to let eggs sit on the counter for and hour before cooking, or they do not seem to cook fully otherwise. Cover eggs with cold water, about 1 inch over the top of the eggs. Add 1 teaspoon salt. Bring to a boil. Cover with lid and remove from heat. Let sit for 23 minutes. Remove eggs immediately, and place in cold water, to stop the cooking. If eggs over cook, the surface of the yolk turns green. Harmless, but not appealing to look at. Peel under cold running water. Cut in an egg slicer one way, then rotate the egg and cross cut. I have been known to cut horizontal, vertical , then roll egg over and cross cut again, but this can be tricky.
Ingredients:
4-5 medium potatoes
4-5 boiled eggs
1 cup diced celery
1/4 cup diced yellow onion
1/2 cup mayonnaise
1/4 cup Catalina dressing
1/2 teaspoon salt
1/2 teaspoon celery seed
Directions:
Rinse potatoes. Boil potatoes in their skins, until a knife can poke it. The potato will be firm, not too soft. While potatoes are boiling , boil eggs. When potatoes are done, peel under cold water. Cut into cubes. Poor Catalina over potatoes, cover with a lid, foil, or wrap. Chill 2 hours. Add eggs, mayonnaise, onion, celery, salt, and celery seed. Mix well. Chill for 4 hours. This is even better the second day.
To Boil Eggs:
During the winter I have to let eggs sit on the counter for and hour before cooking, or they do not seem to cook fully otherwise. Cover eggs with cold water, about 1 inch over the top of the eggs. Add 1 teaspoon salt. Bring to a boil. Cover with lid and remove from heat. Let sit for 23 minutes. Remove eggs immediately, and place in cold water, to stop the cooking. If eggs over cook, the surface of the yolk turns green. Harmless, but not appealing to look at. Peel under cold running water. Cut in an egg slicer one way, then rotate the egg and cross cut. I have been known to cut horizontal, vertical , then roll egg over and cross cut again, but this can be tricky.
Ranch Mashed Potatoes
makes 6 servings
Ingredients:
6 medium potatoes
2 tablespoons Ranch Dressing and Dip mix (dry powder, not mixed up into a dressing yet)
1 stick of butter
Milk as needed for creamier potatoes
Directions:
Start with 6 medium potatoes. Peel them. Wash potatoes and remove eyes and blemishes. Quarter the potatoes and then cut lengths into 1-2 inch lengths. Place in a pan and cover with water. Bring to a boil and then turn down the heat to simmer. Simmer until tender; about 20 minutes. Potatoes should pierce easily with a fork. Drain the water. Mash potatoes. Mix in one dry package of ranch dressing mix. For creamier potatoes, add milk or sour cream while beating. Add 1 stick of butter and whip the potatoes. Serve hot.
Ingredients:
6 medium potatoes
2 tablespoons Ranch Dressing and Dip mix (dry powder, not mixed up into a dressing yet)
1 stick of butter
Milk as needed for creamier potatoes
Directions:
Start with 6 medium potatoes. Peel them. Wash potatoes and remove eyes and blemishes. Quarter the potatoes and then cut lengths into 1-2 inch lengths. Place in a pan and cover with water. Bring to a boil and then turn down the heat to simmer. Simmer until tender; about 20 minutes. Potatoes should pierce easily with a fork. Drain the water. Mash potatoes. Mix in one dry package of ranch dressing mix. For creamier potatoes, add milk or sour cream while beating. Add 1 stick of butter and whip the potatoes. Serve hot.
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