Find Potato Salads under SALADS
| Wild Rice Dressing | Basic Stuffing | Sweet Potato Casserole | Pizza Crust | Pizza with Brie | Greek-Style Pizza | Lo Mein with Peanut Sauce | Sour Cream Muffins |
Mom's Wild Rice Dressing
1 pkg. Uncle Ben's wild rice mix 1 cup uncooked rice 8 oz. sliced mushrooms 2 cups chopped celery 2 cups chopped onions 2 tsp. dried sage 1 stick butter or margarine 2 eggs 1 can chicken broth
Prepare wild rice according to package directions, but add 1 cup rice and increase water by 1 3/4 cups; decrease cooking time slightly. Saute vegetables and sage in butter; mix with rice. Stir together slightly beaten eggs and broth, and mix into rice mixture. Bake at 325F-350F in a large covered casserole (sprayed with cooking spray) about an hour.
Serves 8
Basic Stuffing
This was our mother's favorite recipe, as remembered by my Sister, Linda Baggett.
8 slices bread 1 small bag Cornbread stuffing mix 2 sticks margarine 1 to 1 1/2 cups chopped onion 1 to 1 1/2 cups chopped celery 2 to 3 tsp. rubbed sage (or more to taste) 2 eggs, slightly beaten 1 can chicken broth (not condensed) (milk) salt (about a tsp.) & pepper to taste
Place bread slices on a cookie sheet and lightly toast both sides under oven broiler. Tear into small pieces and combine with the stuffing mix in a large mixing bowl.
Sauté the onion, celery and sage in the margerine. Add to the bread, along with the eggs, broth, salt and pepper. Mix well (kneading if necessary), adding milk if the mixture isn't moist enough. (NOTE: The stuffing can be made a day ahead of time, but to prevent bacteria growth don't stuff the bird until just before roasting.)
Yield: enough stuffing for a 10 lb. bird.
Variations: mix in about a cup chopped nuts, raisins, dried apricots, or dried cranberries before baking.
Whistlestop Sweet Potatoes
3 lbs. sweet potatoes 1/2 cup butter or margarine 1/2 cup firmly packed brown sugar 1/4 cup sugar 2 tsp. vanilla extract 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg Large marshmallows
Scrub sweet potatoes and boil, covered, 40-50 min., or till fork-tender. Drain and rinse under cold water to stop cooking; drain and cool enough to handle. Peel and mash with the margerine. Using electric mixer, beat in sugars and spices. Bake 20 min. at 350F in a shallow greased 1 1/2-qt. baking dish. Cover top with marshmallows, and bake 10-15 min. more, or until marshmallows are melted and lightly browned.
Yield: 6-8 servings
Pizza Crust
1 package yeast
1 cup warm water (105-115F)
2 1/2 cups all purpose flour
2 tbls. vegetable oil
1 tsp sugar
1 tsp salt
Optionally, other seasonings as desired:
garlic, oregano, basil, grated Parmesan, etc.
Pre-heat oven to 425F.
Dissolve yeast in water in 2 1/2 qt. bowl. Stir in remaining ingredients and beat vigorously 20 strokes. Let rest 5 minutes.
For 2 traditional 12-inch pizzas, divide dough in half and press into greased pans with floured fingers. Add sauce and toppings and bake at 425F 15-20 minutes, or till crust is done and golden brown.
For 1 Greek-style pizza with extra-thick crust, press into one 12-inch greased pan with floured fingers. Add toppings and bake at 425F till crust is done and golden, 25-30 minutes.
Pizza with Brie
Prepared crust
Tomato Sauce:
15 oz. can plum tomatoes, well-drained
1/4 cup tomato paste
1 tsp. sugar
3/4 tsp. dried oregano
3/4 tsp. dried basil
(Variation: instead of oregano
and basil, use 3/4 tsp. dried thyme
and 1/4 tsp. dried rosemary)
1/2 tsp. minced garlic
1/4 tsp. salt
Pepper to taste
Purée until smooth in blender, up to 3 days in advance
Toppings:
8 oz. sliced mushrooms sautéed in butter
with 1/2 tsp minced garlic and
a splash of dry vermouth
1 lb. slightly under-ripe brie in 1/4-inch slices
2-3 Tbls. sliced black olives
Rings from 1-2 onion slices
freshly ground black pepper
2-3 Tbls. sliced natural almonds
Bake according to crust directions. Cool slightly before slicing.
Yield: 1 pizza
Greek-Style Pizza
Dough for 1 extra-thick crust
1/2 lb. lean ground beef
Pinch of dried mint
Dash of ground cinnamon
Dash of ground nutmeg
1/8 tsp. ground minced garlic
1 cup shredded mozzarella cheese
1 package (10 oz.) frozen chopped spinach,
thawed and sqeezed dry.
1 tsp. dried oregano
1 medium tomato, chopped
1/2 cup crumbled feta cheese
1/2 cup ripe olives, cut up
Freshly ground black pepper
Optionally, crushed dried red pepper
Place oven rack in lowest position. Heat oven to 425F. Prepare crust. Blend together beef, mint, cinnamon, nutmeg and garlic. Sprinkle cheese and spinach evenly over crust; crumble beef mixture over, and sprinle over remaining ingredients. Bake till crust is golden and beef is cooked, 25-30 minutes, at 425F. If desired, drizzle with 1 Tbls. olive oil.
Serves 6
Lo Mein with Peanut Sauce
Prepare 8 oz of pasta (lo mein noodles, fettuccine...), omitting salt.
In 1-2 Tbls. peanut oil seasoned with at least:
1 tsp. fresh garlic, and
1/2 tsp. each: 5-spice powder & powdered ginger,
saute your preferred combination of ...
3/4 lb. pork or chicken (or omit if you want to go vegan), and
chosen vegetables (e.g., mushrooms, sliced onions, broccoli)
for 2-3 min. (or until the meat is browned).
Add 1/4 cup of water & some of peanut hoisin sauce (recipe below),
and continue cooking 2-3 min. (until the meat is done).
Combine with the cooked & drained pasta and the rest of the hoisin sauce,
and toss in some
- roasted peanuts and
- chopped fresh parsley (stems removed).
Peanut Hoisin Sauce
4 tablespoons soy sauce
2 tablespoons natural peanut butter (smooth)
1 tablespoon honey
2 teaspoons vinegar
2 teaspoons sesame oil
a little Chili oil (to taste or omit)
1/8 tsp. (or more to taste) each:
garlic powder
5-spice powder
powdered ginger
Combine all ingredients, blending thoroughly.
Sour Cream Muffins
Adapted from Paula Deen
Preheat oven to 350F. Combine: 2 cups self-rising flour 2 sticks butter, melted 1 cup sour cream 2-3 tsp. sugar Spoon into un-greased muffin tins. Bake ca. 30 min., until done.
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