1 tablespoon white flour OR 2 Tbsp. cornstarch
1 tablespoon butter
1 cup milk
Thinly slice one potato per person. For each 3-4 potatoes, thinly slice one medium onion. In a saucepan of cold water, bring the potatoes and onions to a boil and simmer 3 minutes. (not quite cooked) Now, make your cream sauce. For each 2 potatoes: Melt over medium heat: 1 Tbsp. butter, and stir in thoroughly: 1 Tbsp. white flour or 2 tsp. cornstarch. Slowly add 1 cup milk, whisking continuously until it thickens. Arrange the potatoes and onions in an appropriate casserole dish (shallow is best) Top with cream sauce. OPTIONS: Add leftover diced ham to the layers or cooked peas, or diced cheese. Bake at 350 degrees for about 40 minutes, until thick, golden, and bubbly.
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
2 green onions, chopped
2 tablespoon olive oil
1 lb (about 3 medium) potatoes
1/4 teaspoon pepper
1/2 cup shredded cheese (mozzarella, cheddar, Swiss or Monterey Jack)
Slice potatoes 1/16 inch thick. In a 12 inch nonstick skillet heat oil over medium heat. Spread potatoes in skillet in an even layer. Cook turning occasionally,until browned, crisp and cooked through, about 20 minutes. Meanwhile, in small bowl whisk remaining ingredients except cheese. Pour egg mixture evenly over potatoes. Sprinkle cheese on top. Cover and cook until cheese is melted and eggs are set, about 5-6 minutes. Slide onto warm plate. Cut into wedges to serve.
2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
1/2 cup olive oil
4 garlic cloves
1/4 cup almonds
Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed. Serve with pasta or bread.
1 small onion
1/3 cup sugar
1/3 cup vinegar
1/3 cup oil
1 can tomato soup
1 small green pepper
2 lb carrots
Slice carrots and cook until tender. Chop onion and green pepper. Cook 5 minutes. Add to carrots after draining. Mix remaining ingredients. Bake in 300 degree oven for 15-20 minutes. From Bea Nickerson
1 1/4 lb red snapper fillet, skin removed (cut into 4 pieces)
6 tablespoon (3/4 stick unsalted butter, melted
1 lb waxy potatoes, peeled
Coarse salt & freshly ground black powder
Slice the potatoes into paper-thin slices on a mandolin and put in a large bowl. Pour in the melted butter and toss to coat…Season the fillets…arrange the potato slices on the surface of the fillets in an overlapping pattern…Turn and cover the other side with potatoes…Refrigerate 20 minutes. Heat a large oven proof skillet over medium heat…cook until the bottom crust is nicely browned. Flip, slide the entire skillet into the oven to finish cooking, 8-10 minutes.
2 tablespoon unsalted butter
1 cup milk
3 cooked waxy potatoes, unpeeled and cut in 1/2′ slices
salt and freshly ground pepper, to taste
In a heavy pan over med-low heat, combine the potatoes and milk, and bring to a boil. Simmer gently 20-25 minutes, stirring occasionally, until the potatoes have absorbed all the milk. Gently stir in the butter and seasonings.