Sean Dennis wrote to Dale Shipp <=-
My mom gave me a bag of potatoes I need to eat before they go to seed.
Here's what I found quickly. :) It might help.
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Cheesy Scalloped Potatoes
Categories: Side Dish
Yield: 8 Servings
4 russet potatoes,sliced into
-1/4 inch slices
1 onion,sliced into rings
salt and pepper to taste
3 T butter
3 T all-purpose flour
1/2 t salt
2 c milk
1 1/2 c shredded Cheddar cheese
salt and pepper to taste
[Note: If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy
Scalloped Potatoes are perfection! ]
Preheat oven to 400░F (200 degrees C).
Butter an 8x8 casserole dish.
Arrange the potatoes and onions in the prepared baking dish, staggering
potato and then onion.
Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the
flour and salt, and stir constantly with a whisk for one minute. Stir
in milk. Cook until mixture has thickened.
Stir in cheese all at once, and continue stirring until melted and
smooth, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours (90min.) in the preheated oven.
For a crisp topping, change the oven setting to broil for 5 minutes
before removing the dish.
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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Gluten-Free Gnocchi (Shawn's)
Categories: Pasta,Shawn
Yield: 6 Servings
2 lb Washed russet potatoes
1 1/2 c Gluten free flour
2 lg Eggs
Salt
1) Preheat oven to 400f rack to center middle position. Pierce
potatoes a few times with a knife and place on a baking sheet. Roast
until tender, (about an hour) remove from oven and allow to cool.
2) Flour the counter, peel potatoes and pass through a potato ricer
onto the counter. Whisk together eggs and 1teaspoon salt, pour over
the potatoes. Work the egg mixture into the potatoes with a bench
scrapper or fork until potatoes begin to hold together. Mixture will
be sticky.
3) Work one cup of the flour misture into the potato mixture. As
soon as dough begins to form begin kneading it by hand until all the
flour is incorporated. The sough should be firm and not sticky, if
it is add the remaining flour mixture about 1/4 cup at a time.
4) Divide dough into quaters, then as you work with it cut each
quarter in half, cover remaining dough with a damp paper towel. Roll
out each dough eighth into a log, cut into bite size pieces, shape
with a small indentation by thumb.
5) Transfer shaped gnocchi to lightly floured baking sheet. Can be
frozen or cooked right away.
6) Boil large por of salted water, cook half the fresh or frozen in
the boiling water until they float, (about 4 minutes). (taste one to
ensure it's cooked through) remove from water with a skimmer, and
transfer to a bowl or pot of sauce.
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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Potato Leek Soup (Shawn's)
Categories: Soups,Shawn
Yield: 1 Servings
2 lg Potato
3 lg Leeks
1 pk Chicken broth
1 T Vinigar
Salt,pepper, parsley
Peel and cube potato
Cut Leeks in half, wash and small slice them.
Put the leeks in a dry pot for 5-6 minutes, then add the potato
You can use a bit of butter and oil at this stage to just get things
coated and cooking nice.
Add in the chicken broth (to cover) bring to a boil
put the lid on, reduce heat and simmer for an hour or two.
Using stick blender blend everything together until fine. Add your
salt, pepper, vinegar, and a touch of parsley. Simmer for 10 mins.
In bowl sprinkle with more parsley and a drizzle of olive oil.
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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Scalloped Potatoes
Categories: Side Dish
Yield: Servings
1/4 c butter
1 large onion diced
2 ea garlic minced
1/4 c flour
2 c milk
1 c chicken broth
1/2 t salt
1/4 t pepper
3 lb white potatoes sliced about
-?ö thick
salt and pepper to taste
Preheat oven to 350░F.
Sauce
To make the sauce, melt butter, onion and garlic over medium low heat.
Cook until onion is softened, about 3 minutes. Add flour and cook for 1-
2 minutes.
Reduce heat to low. Combine milk and broth. Add a small amount at a
time whisking to thicken. The mixture will become very thick, continue
adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, bring to a boil over medium heat
while continuing to whisk. Stir in salt and pepper and let boil 1
minute.
Assembly
Grease a 9"x13" baking dish. Place ? of the potatoes in the bottom and
season with salt and pepper. Pour ? of the cream sauce sauce over top.
Repeat layers ending with cream sauce. Cover and bake for 45 minutes.
Uncover and bake for an additional 35-45 minutes or until golden brown
and potatoes are tender. Broil for 3-4 minutes to obtain a golden top.
Allow to rest for 15 minutes before serving
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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Sweet Potato Gratin (Shawn's)
Categories: Main Dish,Shawn
Yield: 1 Servings
2 lb Thinly sweet potato,Sliced
1 t garlic,Minced
1 t Chili flakes
1 t Salt / pepper (to taste)
Olive oil (drizzle)
6 Mushroom's
1 Large onion cut in,Slices
1 lb chicken,Ground
Brown the ground chicken with the mushrooms.
Slice onion and add to large bowl. Slice sweet potato and
Toss everything together in a bowl.
Lightly grease a casserole dish with
cooking spray (or butter with a napkin) place the slices flat in
layers.
Then add meat, one more layer of the potato / onions
Drizzle 300ml whipping cream on top so it falls into the mixture
drizzle a bit of oil on top as well.
Put in oven at 350f for about an hour until it's cooked and smells
amazing.
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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Tater Tots (Shawn's)
Categories: Five,Potatoes,Vegetables
Yield: 8 Servings
3 lb Russet potatoes
2 T All-purpose flour
1 t Kosher salt
1 t Onion powder
Peanut (or vegetable oil)
Salt
Set oven to 425F
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with
a fork and place in a shallow baking pan. Bake for 35 to 40 minutes
or until a paring knife inserts easily but resists toward the center.
Cool for 20 minutes. Peel away and discard the skin. Coarsely shred
potatoes using a box grater or food processor. Place potatoes in a
large bowl. Sprinkle with the flour, 1 teaspoon salt, and onion
powder. Using your hands, mix well. Divide mixture in half. Transfer
each half of the mixture to a piece of waxed paper. Firmly pat each
into a 6" x 6" square about 3/4" thick. Using a large sharp knife,
cut each into 36 squares.
Fill a deep 3 quart saucepan or deep-fat fryer half full with oil;
heat oil to 350F Working in batches of 8 (oil will bubble
up as pieces are added), fry potato pieces in hot oil for 3 minutes
or until golden brown, stirring gently occasionally. Using a slotted
spoon, transfer to a paper towel-lined baking sheet. Sprinkle with
additional salt while warm.
TO FREEZE: Cool fried potato pieces and place in an airtight freezer
container. Freeze for up to 3 months. To serve, arrange pieces in a
single layer in a shallow baking pan. Bake in a 400F oven
for 15 minutes or until heated through and crisp.
SPICE IT UP: Replace the salt and onion powder with 1 to 2
tablespoons of Taco Seasoning, Prairie Seasoning, Pacific Seasoning,
Everyday Seasoning, Citrus Seasoning, or Fajita Seasoning. If using
Italian or Greek Seasoning, add 1 teaspoon kosher salt.
ROSEMARY-SMOKED BLACK PEPPER: Omit onion powder. Add 1 teaspoon finely
chopped fresh rosemary and 1/2 teaspoon smoked black pepper.
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