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Home Fries

Ingredients
3 tablespoon bacon drippings (or vegetable oil)
1 onion, sliced
1 1/2 tablespoon cold, boiled potatoes, cut into 3/4 in. chunks
coarse salt and pepper

Directions
Heat the drippings in a large skillet. Cook the onion first, until wilted. Add the potatoes. Cook, stirring and scraping the bottom frequently, use a metal spatula for this, until the potatoes have plenty of good crust and the onions are almost burnt, 16-18 minutes. Serve Hot. from One Potato, Two Potato by Roy Finnamore with Molly Stevens

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Rosemary-roasted mashed potatoes

Ingredients
8 cup (2 lbs) dry potatoes cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
cooking spray
3/4 cup hot water
1/4 cup chopped green onion
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon garlic powder
8 ounce container sour cream

Directions
Preheat oven to 425 degrees. Combine first 5 ingredients in a shallow roasting pan coated with cooking spray; toss well to coat. Bake at 425 for 30 minutes or until tender. Combine water and remaining ingredients in a large bowl; add potato mixture. Mash with a potato masher to desired consistency. Serve immediately. Yields 6- 3/4 cup servings.

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Jodi Diane’s Potato Latkes

Ingredients
1 medium onion
2 lb potatoes, peeled and shredded fine
3 eggs, beaten in a small bowl
2/3 cup flour or matzo meal
2 tablespoon kosher salt
1 teaspoon pepper
vegetable oil for frying

Directions
Mince onions until very fine and mix with the shredded potatoes. Add eggs to potatoes and mix. Add flour, salt and pepper and stir. Heat 1/2 inch of oil in a fry pan until hot. Drop tablespoonfuls of batter into the pan and fry until golden. Flip and fry until golden on the other side. Drain on paper towels and serve hot. From the Newark (NJ) Star Ledger

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Garlic-Onion Tomato Pizza

Ingredients
parsley
oregano
6-8 plum tomatoes
8 Large garlic cloves
2 medium red or yellow onions
sprinkling of cornmeal
Wood Prairie Farm Pizza Dough Mix
pepper
1 1/2 cup shredded Mozzarella
1/4 cup Romano cheese

Directions
Prepare one Wood Prairie Farm pizza dough mix. Let it rise once and punch it down. Sprinkle cornmeal on 2 14′ pizza pans. Roll out dough into 2 circles. Prick with a fork. Bake at 450 degrees for 4-5 minutes. Thinly slice 2 medium red or yellow onions. Halve 8 large garlic cloves. Broil 3-4 from the heat until softened and lightly browned. Cut 6-8 plum tomatoes into eighths and seed. Broil the tomatoes for 2 minutes on each side. Finely chop garlic. Arrange onions, tomatoes and garlic on the crusts. Sprinkle with oregano, parsley, pepper and 1 1/2 cup shredded mozzarella cheese and 1/4 cup grated Romano cheese. Bake at 450 degrees for 8-9 minutes until cheese is melted.

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Shepherd’s Pie

Ingredients
6 tablespoon butter
3 tablespoon flour
1 cup stock
4 cup finely chopped roasted leg of lamb (or ground lamb, or beef, browned)
2 large cloves garlic, minced
1 large onion, minced
1 teaspoon fresh rosemary and thyme, chopped
salt and pepper, to taste
diced carrots
rutabaga
4 cup mashed potatoes

Directions
Melt butter and cook for 5 minutes with flour, stirring constantly. Slowly add stock and cook until thickened. Add meat, garlic, onion, and herbs. Add carrots and rutabaga. Spread in a 2 quart casserole, covering with 4 cups mashed potatoes. Bake for 40 minutes at 350 degrees.

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Apple Crisp

Ingredients
1 cup Wood Prairie Spelt flour
1/2 cup water
1/2 teaspoon cinnamon
4 tablespoon sugar
4 tablespoon flour
4 apples, cored and sliced
1/2 cup Wood Prairie Rolled Oats
2/3 cup sugar
1/2 cup butter

Directions
Preheat oven to 350 degrees. Toss together the apples, flour, sugar & cinnamon. Grease a 9*13 glass baking dish and layer in the apples and add the water. Combine the spelt flour, oats, 2/3 cup sugar and butter. Blend together and spread this streusel topping over the apples. Bake for 45 to 50 minutes until the apples are tender.

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Skinny Scalloped Potatoes

Ingredients
3 lb potatoes, cut 1/8 in. thick
2 tablespoon unsalted butter
3 large garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
8 ounce grated Swiss cheese (can be decreased to reduce fat)
10 ounce chicken stock

Directions
Grease a 9 x 13 pan with half of the butter. Assemble the scallop in 4 layers, using 1/4 of the ingredients each time. Pour broth over the top, dot with butter and bake at 375 degrees for 90 minutes. Long Weekends, by Lee Bailey

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Colcannon

Ingredients
1/2 teaspoon white pepper
1 teaspoon salt
1 tablespoon parsley, chopped
1-2 cloves minced garlic
1 cup heavy cream or milk
4 Large potatoes, peeled and diced
1 cup chopped green cabbage
1 leek, diced

Directions
In a heavy oven proof saucepan boil cream, potatoes, salt, pepper and garlic for 5 minutes. In a separate pan cook vegetables until tender. Combine with potatoes and bake at 400 for 20 minutes.