VEGETABLES
Basque Potatoes
3 pounds new small potatoes, white or red 6 tablespoons butter 3 tablespoons olive oil 3 loge garlic cloves, crushed with press ½ cup chopped fresh parsley 1 tablespoon fresh thyme or ½ teaspoon dried 1 ½ teaspoons paprika 1 ½ teaspoon fresh or dried and crushed rosemary Dash cayenne pepper ½ teaspoon salt ¼ teaspoon ground black pepper
Scrub potatoes and pat dry. In a roasting pan, melt butter with olive oil. Add and mix rest of ingredients. Add potatoes and stir to coat.
Bake the potatoes at 375° F for 40 minutes or until potatoes are done. Baste several times to keep potatoes coated.
Cheesy New Potatoes
12 medium new potatoes Salt and pepper 16 slices crumbled bacon ½ cup melted butter 2 cups grated old English cheese ¼ cup chopped parsley
Boil potatoes until just barely tender. Remove from heat, drain, salt, and pepper. Layer in baking dish, half of the bacon, half of the butter, half of the cheese; repeat.
Bake the potatoes at 350° F for 20-30 minutes or until cheese is bubbly. Garnish with parsley.
Peg's Note: Delicious with steak or hamburgers.
Funeral Potatoes
2-pound package of frozen, shredded hash browns 2 tablespoons butter, melted 1 can cream of chicken soup 1 soup can of milk 1 16-ounce container of sour cream 2 cups shredded cheddar cheese ½ teaspoon garlic salt ¼ teaspoon onion salt ¼ teaspoon dried parsley ½ teaspoon salt ¼ teaspoon pepper
Topping
2 cups crushed corn flakes 2 tablespoons butter, melted 2 tablespoons parmesan or cheddar cheese
Layer frozen hash browns into a 9 x 13-inch baking dish. Pour melted butter over the potatoes. In a medium bowl, stir together the cream soup, milk, sour cream, cheese, and seasonings. Pour the mixture over the potatoes.
Bake at 350° F for 20 minutes.
In a separate bowl, combine corn flakes, butter, and cheese. Sprinkle over potato mixture and bake another 20 minutes.
Alexa's Note: This dish is common in Utah at large church functions or for visiting after a funeral.
Alexa LaBroad
Golden Baked Onions
½ cup butter 6 medium onions, sliced 1 10-ounce can cream of chicken soup 1 cup milk Salt and pepper ¾ pounds grated cheese
Butter a 2-quart shallow baking dish. Melt butter in skillet. Slice onions; add to melted butter. Cook about 15 minutes, stirring frequently until onions are tender and translucent. Place onions in the baking dish. In a bowl, mix soup, milk, salt and pepper. Grate cheese and sprinkle on top. Bake the onions at 350° F for about 30 minutes.
Peg's Note: You can slice a small loaf of French bread; dip in melted butter on one side. Arrange butter side up on onion mixture to cover completely. Bake until bread is browned, about 30 minutes.
Peg’s Potatoes I
4-5 large potatoes 1 small onion 3-4 carrots 2-5 tablespoons sour cream Salt and pepper Chunk of butter
Peel and cut up potatoes, onion, and carrots. Boil until done. Drain the pan, leaving a little of the water in the bottom of the pan. Add butter, salt, and pepper; mash. You can add a little milk if you care to – it will probably need some. Last, add the sour cream and gently mix.
Peg’s Potatoes II
Sprinkle the bottom of a baking dish with onion salt and pepper. Cut potatoes in half the long way. Rub potatoes across butter until a thin covering of butter is on each potato half. Place cut side down in baking dish.
Bake the potatoes at 400-425° F for 30-40 minutes, or until done when pricked with a fork.
Check while cooking; you might want to add a teaspoon or so of butter. The potatoes should have a nice brown crusty crust on the bottoms when done.
Potato Balls
6 medium potatoes 2 tablespoons butter ¼ cup sour cream ½ teaspoon salt 1/8 teaspoon pepper 1 egg 1 tablespoon minced green onion 1 tablespoon minced parsley 2 tablespoons butter, melted ¼ cup grated parmesan cheese
Boil potatoes until tender. Drain and mash until smooth. Add butter, sour cream, salt, pepper, egg, green onion, and parsley. Divide into 12 sections and chill enough to lightly shape into balls. Refrigerate balls for at least 2 hours.
Bake the potato balls in an ungreased 13 x 9-inch pan. Brush with melted butter, sprinkle with grated parmesan chees. Bake the balls at 375° F for 15-20 minutes, or until lightly browned.
Tomato Pie
2 large cans Hunts whole tomatoes Basil/Oregano 1 cup sharp cheese ⅓ cup mayo 2 tablespoons lemon juice ½ cup Asiago cheese Piecrust Drain and slice tomatoes and mix in basil/oregano. Place on piecrust. Add 1 cup cheese and drizzle mayonnaise mixed with lemon juice over all. Add remaining ½ cup of cheese. Top with second pie crust.
Bake at 400° F for 25 minutes.
Robert's Note: crumbled cooked Italian sausage may also be added – my preference.
Robert Gibson
Chapters: APPETIZERS, BEVERAGES, BREADS & CRACKERS, BREAKFAST DISHES , CAKES, PIES, & COBBLERS, CANDY & POPCORN, COOKIES, BARS, & BROWNIES, FROSTING & ICING, MAIN DISHES, MISCELLANEOUS, MIXES & BLENDS, MUFFINS & SCONES, SALADS, SAUCES & DIPS, SOUPS, STEWS, & CHILIS, VEGETABLES