1-1/2 pounds small new red potatoes, scrubbed & dried
1/4 cup olive oil
4-6 cloves garlic, crushed
1 TBSP fresh or 1 teaspoon dried rosemary
Preheat oven to 350 degrees F.
(In a pinch you can use powdered garlic & if you
can't find real small red potatoes, you can cube them.
No olive oil? Use 1/8 cup of vegetable oil.)
Pare a narrow strip of peel from the middle of each
potato. In a large bowl mix the oil, garlic and rosemary,
add the potatoes and toss well. Transfer the potatoes
to a shallow baking pan and roast until potatoes are
tender when tested with tip of knife. Serve hot.
Submitted by AUTUMN
~A Wilbanks Family favorite!~ found on one of our favorite cooking shows:
Paula's Home Cooking
Potatoes~slice thick, between 1/4 inch & 1/2 inch~
Large Onions
Large Tomatoes
*Oil
*There are no amounts given in this recipe, as it was given to me, was without measures.
Use as much or as many as you desire for your family
Oil bottom of dutch oven, just so it's barely covered.
Start with Tomato slices, and create a layer~ it's
ok to slightly overlap. Then layer potatoes in same
manner and then finish off with the onions.
Sprinkle with oil, salt, pepper, oregano & garlic powder.
~Repeat until satisfied with amount for your needs~
Making sure to end the last layer using the tomoatoes,
and don't forget to drizzle lightly one last time with the oil and spices.
Add touch of water on sides, so as to cover bottom of
pan lightly with water.
Cook medium high until boiling. Turn heat down to medium low. Simmer 30 minutes or until top layer of potatoes are almost tender (al dente).
The above recipe is truly one from a by-gone era,
having originated in Italy during the war. Our family's
'Grandma Cote', had a hand maid who looked out for her
and when times were rough and they found themselves,
without food, the maid named 'Concherta', went out
about town looking for food for her mistress.
All she could find one particular day were some potatoes, onions & tomatoes.
Having these ingredients, she put together the above
meal.
Thus came the name, 'Potatas a la Concherta'.
Submitted by AUTUMN
~Grandma Cote's Old World recipe~
|
6 large baking potatoes 2 tbsp oil 8 oz cream cheese, softened 1 cup sour cream 1/4 cup milk |
1/4 cup (1/2 stick) butter, softened 1/2 cup curley leaf parsley, chopped 2 tsp garlic salt 1/2 tsp white pepper Pinch each ground nutmeg, cayenne pepper, ground paprika |
Heat oven to 400. Pierce each potato in several places; rub with oil.
Bake potatoes on racks in 400 oven 1 hour. Remove from oven.
In bowl, mix cream cheese, sour cream, milk, butter,
parsley, garlic salt, pepper, nutmeg and cayenne.
Halve potatoes lengthwise. Scoop out flesh, leaving
1/4 inch thick shell. Transfer flesh to bowl. Place
shells on 15 x 10 x 1 inch baking sheet.
Mash potato flesh until somewhat smooth. Stir in cheese
mixture. Transfer mixture to plastic food-storage bag.
Snip off large corner; pipe filling into shells, 1/2 cup filling per half. Sprinkle with paprika.
Bake in 400 oven 35 minutes or until golden.
**If making ahead, fill but do not bake.
Cover, refrigerate up to 1 day; then bake as directed.
Submitted by Rhonda
1 pound sweet potatoes or yams (about 3 medium)
1/2 cup dairy sour cream
1 egg yolk
1/2 tsp salt
1/4 tsp ground mace
3/5 cup miniature marshmallows
Prepare and cook sweet potatoes by: heating enough salted water to cover potatoes (1/2
tsp salt to 1 cup water) to boiling. Add potatoes. Cover and heat to boiling. Cook until
tender, 30 to 35 mins; drain. Slip off skins. Leave potatoes whole, slice or mash.
Beat sweet potatoes, sour cream, egg yolk, salt and mace in small mixer bowl on medium
speed until smooth. Pour into buttered 1-quart casserole; top with marshmallows.
Cook uncovered in 350F oven until marshmallows are puffed and golden brown, about 30 min.
Makes 4 servings
1 can (17 oz) vacuum-packed sweet potatoes can be substituted for the fresh sweet potatoes.
Submitted by AUTUMN
|
12 oz. pkg fettuccine 3/4 cup margarine or butter 1 cup whipping cream |
1 egg yolk 1/4 tsp white pepper 1-1/4 cups grated parmesan cheese |
Cook fettucciine to desired doneness as directed on pkg.
In meantime....
In large skillet, melt margarine. Stir in cream & pepper. Cook over low
to simmering, stirring frequently, about 5 minutes.
Drain fettuccine and rinse with hot water and set aside in large serving
bowl.
Stir in cheese to cream mixture and cook over low heat, stirring constantly, just until
cheese has melted. Immediately add egg yold and stir with whisk to blend
into cheese mixture.
Pour over fettuccine and toss to coat well. Serve immediately.
This is one of our family's super favorites~! Served w/ a nice toasted
piece of garlic bread and salad~! Ken and Chelsea can't get enough~!
Submitted by AUTUMN
|
1/2 lb. bulk Italian sausage 1 can (14.5oz) basil & garlic seasoned diced tomaotes 1 tbsp chopped fresh parsley |
1/2 cup sour cream 8 oz tri-colored pasta shells, cooked & drained 1/4 cup grated Parmesan cheese |
Saute sausage in large skillet over medium high heat, stirring
frequently until cooked through, about 5 minutes.
Stir in tomatoes and parsley and bring to boil, simmer 1 minute.
Remove from heat.
Stir in sour cream until blended. Add pasta; toss to coat. Sprinkle
with Parmesan cheese. Makes 4 servings
|
2 cups diced tomatoes or halved cherry tomatoes 1 cup (4oz) crumbled Feta cheese or 1/4 cup grated Parmesan cheese 2 Tbsp chopped fresh basil or 1 tsp dried |
2 Tbsp red wine vinegar 1 clove garlic, minced 1/2 tsp salt 1/4 tsp cracked black pepper 8 oz. tri-colored pasta shells, cooked & drained |
In laarge bowl combine tomatoes, cheese, basil, vinegar, garlic,
salt & pepper.
Add hot cooked pasta, toss to combine. Serve immediately.
4 Servings
|
1-lb. bulk Italian sausage 1 lrg. onion, chopped 3 cloves garlic, minced 1 (28 oz) can tomatoes, broken up, undrained 1 (6 oz) can tomato paste 1/2 cup red cooking wine or chicken broth |
1 tsp fennel seed 3/4 tsp rosemary salt & pepper to taste 16 oz Ziti 2 medium zucchini, sliced 2 cups (8 oz) crumbled feta cheese |
In large frying pan, cook sausage, onion & garlic, drain excess fat.
Add next seven ingredients, simmer 20 minutes. Cook ziti according to
pkg instructions. In a 9x13-inch baking pan, layer 1/2 the ziti, 1/2
the sauce, 1/2 the zucchini and 1/2 the cheese. Repeat. Cover
and bake in a 350* oven 40 minutes. Serves 6-8
Submitted by: AUTUMN
|
1-1/2 cups dry corkscrew macaroni 1 cup fresh broccoli flowerets 2 medium carrots, sliced (abouit 1 cup) 1 large sweet red or green pepper, coarsely chopped (about 1 cup),optional |
1 can (10-3/4 oz) condensed Cream of Celery Soup 1/2 cup shredded Cheddar cheese (2 oz) 1/2 cup milk 1 Tbsp prepared mustard |
In 4 qt saucepan, prepare macaroni according to pkg directions. Add
broccoli, carrots and red pepper for last 5 minutes of cooking time.
Drain in colander.
In same saucepan, combine soup, Cheddar cheese, milk and mustard.
Over low heat, heat until cheese is melted, stirring often. Add
macaroni and vegetables. Heat through, stirring occasionally.
Submitted by: Autumn
|
1 C large dry lima beans 2-1/2 C water 1/2 C shredded American cheese 1/3 C chopped onion |
1/2 tsp salt 1/4 tsp salt 1/4 tsp grouind sage dash pepper 3 slices bacon, crisp-cooked, drained, and crumbled |
Rinse beans; place in saucepan. Add water, soak overnight.(Or bring to
boiling; cover and simmer 2 minutes. Let stand 1 hour.) Do not drain.
Simmer, covered for 1 hour. Add cheese, onioin, salt, sage, and pepper;
mix well.
Turn mixture into a 1 quart casserole. Bake, uncovered, at 350 degrees
for 35 minutes. Sprinkle with crumbled bacon just before serving.
Makes 3 or 4 servings
4 baking potatoes (8 to 10 oz each)
Heat conventional oven to 375*F. Pierce potatoes with fork. Arrange in
circle on paper towel in microwave oven. Microwave at high for 8
minutes, turning over once. Place potatoes in conventional oven. Bake
conventionally for 20 to 25 minutes or until tender.
A super way to enjoy baked potatoes w/o waiting forever~!
Submitted by: Autumn
|
1 recipe Super-quick Oven-baked Potatoes 1/3 C milk 2 Tbsp margarine or butter 1 pkg (9oz) frozen chopped spinach |
1/2 C shredded Swiss cheese 1/4 C grated Parmesan cheese 1/4 tsp grouind nutmeg (optional) 1/4 tsp salt 4 medium egss |
Prepare potatoes as directed. Cut thin slice from top of each potato.
Scoop out pulp, leaving about 1/4 iinch shell. Set shells aside.
Place pulp in medium mixing bowl. Add milk and margarine. Beat at medium
speed of electric mixer until blended. Set mixture aside.
Microwave spinach, covered, in 1 quart casserole at hight for 4 to 6
minutes, or until defrosted. Drain, pressing to remove excess moisture.
Add spinach and remaining ingredients, except eggs, to potato mixture.
Mix well. Sspoon mixture evenly into potato shells.
Make deep indentation in center of each potato, using back of spoon.
Arrange potatoes in 9 inch round cake dish. Place 1 egg in each
indentation.
Prick yolks once with wooden pick. Cover with plastic wrap. Microwave
at 70% (medium high) for 12 to 18 minutes or until egg whites are firm
and yolks are almost set, rotationg every 3 minutes.
Another great dish, which is easy and serves up great with a salad~!
Submitted by: Autumn
|
1 recipe Super-quick Oven-baked Potatoes 1/4 C milk 1/4 C sour cream 2 Tbsp margarine or butter 1/4 tsp salt |
1/8 tsp pepper 1/2 C shredded Monterey Jack cheese 2 C frozen broccoli cuts 1/2 C chopped red pepper 1/3 C chopped onion |
Prepare potatoes as directed. Cut Thin slice fROm top of each potato.
Scoop out pulp, leaving about 1/4 inch shell. Set shells aside.
Place pulp in medium mixing bowl. Add milk, sour cream, margarine,
garlic pOwder, salt and pepper. Beat at medium speed of electric mixer
until blended. Stir in cheese. Set aside.
In 2 quart casserole, combine remaining ingredients. Cover. Microwave at
high for 3 to 5 minutes or until vegetables are tender-crisp, stirring
once. Add to potato mixture. Stir gently to combine. Spoon mixture evenly
into potatoes on baking sheet. Place under conventional broiler, 2 to 3
inches from heat. Broil for 4 to 5 minutes or until browned. 4 servings
An enjoyable meal, specially during summer~!
Submitted by: Autumn
|
1 medium onion, chopped (about 1/2 cup) 2 tbsp butter or margarine 1 tbsp flour 1 tsp salt |
1/4 tsp pepper 2 cups half and half 2 cups shredded sharp Cheddar (about 8 oz) 6 medium potatoes, sliced 1/4 cup fine dry bread crumbs |
Heat oven to 375*. Cook and stir onion in butter in 2 qt. saucepan
until onion is tender. Stir in flour, alst and pepper. Cook over
low heat, stirring constantly, until mixture is smooth and bubbly;
remove from heat. STir in half and ahlaf and 1-1/2 qrt casserole.
Pour cheese sauce on potatoes. Bake uncovered until top is brown
and bubbly. 1-1/4 to 1-1/2 hours.
Mix remaining cheese and the bread crumbs; sprinkle over casserole.
Set oven control to broil and/or 550*. Broil 3 to 4 inches from
heat until top is crusty and light brown, about 4 minutes.
6 servings.
A real family favorite for us~!
Submitted by: Autumn
2-lbs. frozen hash brown potatoes (thawed)
8 oz. shredded cheddar
1/4 cup Parmesan
8 oz. sour cream
2 cans cream of potato soup
Salt and Pepper to taste
Mix all ingredients except Parmesan. Put in greased 9X13.
Sprinkle Parmesan on top.
Bake at 300 for 90 minutes.
8# potatoes, cooked
1 can 13-3/4oz chicken broth
1/2 c oleo or margarine
1 c sour cream
1 tsp nutmeg....ground fresh
Butter a 9x13 baking dish
To cooked potatoes add, broth, butter, sour cream & nutmeg.
Beat with beater til smooth and spread in dish.
Bake at 350* for 30 minutes.
Submitted By: DKITYKAT
|
2 lb. bag of frozen hashbrowns (the cubed kind work better than the shredded ones) 16 oz. sour cream 1 stick of butter or margarine, melted |
1 can cream of chicken soup 1/2 cup dried onion 8 oz. cheddar cheese, grated 1 cup plain potato chips, crushed |
Mix all ingredients, except potato chips, together
in a large bowl. Place in a 9x13 inch greased baking dish.
Sprinkle crushed potato chips across the top.
Bake for 1 hr
Submitted By: DreaminSis
|
1-8oz pkg rigatoni 1/2 cup sliced onion 2 Tbsp oil 8 oz cubed, cooked ham (1-1/2 cups) 1 cup sliced, fresh mushrooms |
1/8 tsp pepper 1/2 cup white wine (optional) 1 tsp parsley flakes 1/2 tsp marjoram 1-1/2 cups broccoli cuts (thawed) 2 oz shredded swiss cheese |
Bring water to boil for Rigatoni. Meanwhile, in
large saucepan, saute onion in oil til tender.
Add ham, mushrooms and pepper. Cook, stir
occasionally, about 2 minutes.
Add wine, parsley and marjoram to ham mixture.
Cover, simmer over low heat.
Add Rigatoni and broccoli to boiling water.
Cook Rigatoni to desired doneness. (veggies will be tender)
Drain, rinse with hot water.
In large serving dish, combine ham mixture, rigatoni
and broccoli. Stir in cheese. Serve immediately
A pasta dish with a creamy, delicate taste~! A real favorite~!
Submitted By Autumn
|
1 cup Elbow macaroni 2 Tbsp butter 2 Tbsp flour 1/2 tsp salt |
1/8 tsp pepper 1-1/2 cup milk 1/2 pound cheddar cheese, shredded 1/2 cup bread crumbs, seasoned |
Cook Elbows. Drain. Place in buttered casserole. Melt
butter in double boiler. Add flour, salt and pepper
and blend. Add milk slowly til sauce thickens. Add
shredded cheese to sauce. Pour over elbows. Top with
bread crumbs. Dot with butter. Bake at 350* for 30 mins
4-6 servings
I recieved this recipe from my Mother-In-Law, who was
a native of Italy and was handed this recipe down from
her own mother. I normally double this recipe tho~ and
adding a touch of parmesan to the sauce adds zip~!
Submitted By AUTUMN
|
1 pound smoked sausage, cut into 1/4 inch pieces 1- 15 oz can diced tomatoes, drained 1- 8 oz can tomato sauce 3 cups uncooked white rice |
1 medium onion, diced 1 small bell pepper, diced 1-1/2 tsp Cajun Seasoning 1/4 tsp salt 5 cups water |
Put 5 cups water and 8 oz tomato sauce into large
pot. Add sausage, diced tomatoes, onion, bell
pepper and seasoning.
Bring to a rolling boil. Reduce to medium heat.
Add 3 cups uncooked white rice. Cover and cook
until liquid is absorbed (about 13-18 minutes)
Remove from heat and let stand for 15 minutes, COVERED
As Val says, "Ooooh Doggie~! GOOD EATIN"~!!
...and WinterBlu cain't get enough of this good dish~!
Submitted By My Hubby Ken
|
3 cups pea or navy beans, soaked 3 hrs in cold water 1 small onion, chopped 3/4 cup brown sugar |
2 tsp dry mustard 1-1/2 Tbsp salt 2/3 cup molasses 2-2oz pieces salt pork |
Drain beans. Add water again and simmer 1-1/2 hours
or til skin loosens. Drain and transfer to baking pot.
Add onion, brown sugar, dry mustard, salt and molasses.
Add the 2 pieces of salt pork to center of beans.
Add water to cover beans. Cover.
Bake 5 hours at 300*. Remove cover. Continue baking
til water is below beans and top is browned.
30 minutes to 1 hour.
A word to the wise~~ DO NOT ADD MORE SALT PORK
THAN THE 2 PCS, I did the first time and it was a disaster~!!!
***A New England recipe I was given when I first moved
to the East Coast, by my Dear Mother-in-Law
Submitted By: AUTUMN
~Grandma Cote's Old World Recipes~
|
1 pound elbow macaroni 16 oz jar spaghetti sauce (your choice) 16 oz cottage cheese 8 oz mozarella, shredded |
8 oz pepperoni, sliced 1 cup onion, chopped 1 tsp basil 2 Tbsp grated parmesan |
Combine all ingredients except parmesan cheese,blend well.
Sprinkle with parmesan. Cover, bake at 350* for 30-35
minutes or til heated thru.
Tastes like pizza, only made with pasta~!! Yum~!!
Submitted By: AUTUMN
2 c Penne (7oz) uncooked
1/2 lb Italian sausage
1 pkg (6oz) baby spinach
1 can (14-1/2 oz) diced tomatoes with Basil, garlic & oregano, undrained
1 c Mozzarella, shredded
2 TB Parmesan
Cook pasta. Meanwhile, cook meat. Add spinach, tomatoes and cook
2 minutes or until spinach is wilted, stir occasinally; drain.
Remove from heat, cover to keep warm.
Drain pasta. Add meat and cheeses, mix lightly.
Makes 6 servings, 1 cup each
1 lb white rice, cooked
10 oz frozen baby or petite green peas (thaw)
1 lb pork sausage
Spaghetti Sauce (homemade or jar)
1/4 lb butter
4 TB Parmesan
4 egg yolks
Boil rice til just tender (al dente).
Meanwhile, start sauce and and brown meat, mix in with sauce.
In large bowl, mix butter, parmesan and egg yolks until well blended.
Add al dente rice to butter mixture, mixing well.
Butter oblong casserole or Lasagna dish, spread 1/2 rice mixture on bottom.
Layer with meat and sauce mixture. Top with thawed peas. Layer again with remaining rice, smoothing and patting.
Bake at 375*, 15-20 minutes or til heated through.
*This recipe is another from Grandma Cotes 'old world recipes'. I hope you enjoy as much as I do!
