Browsed by
Category: mashed potatoes

New Potatoes

New Potatoes

I love new potatoes. They are one of the few foods that really come off well with almost no preparation.

The easiest way to serve them is to simply rinse the potatoes and steam them whole with the skins on. When they are on your plate, cut them open with a fork, sprinkle on a little salt, and you have a wonderful dish.

The other day I decided to get a little fancier with it (I had some homemade chicken broth that I needed to use up, that was too salty, so used that and did not need to add salt).

New potatoes, whole, rinsed, with skins on
One or two carrots, rinsed, ends cut off, broken into halves or smaller
Chicken broth
Bacon, cooked, cut up (I used kitchen scissors)
Onion powder
Salt

Place all ingredients in a sauce pan and boil gently until the potatoes are fork tender. You do not have to use enough broth to cover the potatoes. If your broth cooks away before the potatoes are tender, add water and keep cooking.

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Maryland Fried Chicken

Maryland Fried Chicken

By Jane Bartels

1 cut up chicken
bread crumbs and flour mixture….guesstimate…
cut up onions….to taste..I use about two small ones.
Salt and Pepper

dip chicken in 3 cups of milk, then the breadcrumbs/flour mixture.
fry a little bit just to set the crust…Fry in butter and oil mixture…but not alot of grease.
pour the milk into the chicken skillet with chicken.

Cover and bake in OVEN for 1 hour or until this chicken is tender and done.
There is a marvelous gravy that happens…

Serve with Mashed potatoes…This is my FAVORITE chicken recipe and remember it when I was a little girl (in the ice age) in New Jersey.

Jane Bartels….
Atlanta

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Sandi’s Favorite Basic Mashed Potatoes

Sandi’s Favorite Basic Mashed Potatoes

My last entry was a recipe that calls for mashed potatoes. I have made some disastrous potato mush in the past by trying to make them without a mixer. I have tried using a fork and I have tried several of those handheld potato mashers. It was all crap!!! I have had mashed potatoes that other people made that way and they were good, but not as good. For some reason I cannot make them even edible without the electric mixer.

Potatoes
Milk
Butter
Salt

You will need an electric mixer for this!

Peel potatoes (you don’t have to cut them up). Rinse. Place in pan with plenty of water. Boil until tender. Remove from heat. Drain potatoes and return to pan. DO NOT attempt this in a Teflon coated pan!! It will ruin the pan and the potatoes. If you insist on using a non-stick coated pan, you will need to transfer the potatoes to a bowl. Add butter (usually about 2 tablespoons) and salt. Before turning on mixer, partially mash up potatoes with the mixer blades. Add a little milk and mix on low at first. Continue to add milk a little bit at a time, until there is enough to mix potatoes, usually about ½ to 1½ cups of milk all together. Increase speed on mixer as potatoes are mixed. Continue using mixer until potatoes are very fluffy.

For more flavor try adding one or more of the following:

Roasted garlic
Onion salt
Garlic salt
Parmesan
Parsley
Replace ½ of the milk with broth
Use purple potatoes

Facebooktwittergoogle_plusredditpinterestlinkedinmail
Ground Beef and Mashed Potato Casserole

Ground Beef and Mashed Potato Casserole

This is really easy if you have leftover mashed potatoes. If not you can always make some.

Ground beef
Mashed potatoes
Worcestershire sauce
Onion powder
Garlic powder
Salt
Pepper
Flour
Milk
Fresh spinach (cut up fairly small)
Cheese (2 to 4 oz, cubed)
Butter

Preheat oven to 350.

Brown the meat with Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Drain off most, but not all, of the grease. Add about 2 tablespoons flour and mix until the flour is no longer visible. Pour in milk, about half as deep as your meat. Stir. Add spinach. Bring to a simmer. Stir and turn off heat.

Butter a casserole dish or glass pan. Spread in mashed potatoes. Pour in meat mixture. Top with cheese. Cover and bake for about 30 minutes.

Facebooktwittergoogle_plusredditpinterestlinkedinmail