Category: Potatoes

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Potato Pancakes

Potato Pancakes

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Servings 24 pancakes

Ingredients
  

  • 1 large onion finely grated
  • 6 large potatoes peeled and finely grated
  • 3 eggs slightly beaten
  • 1/4 cup flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tbsp vegetable oil

Instructions
 

  • Combine ingredients.
  • Use ¼ cup batter for each pancake.
  • Fry in greased hot frying pan until nicely browned; turn and brown other side.
Keyword Breads & Buns, Potatoes
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Deluxe Potatoes

Deluxe Potatoes

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Ingredients
  

  • 2 lbs frozen hashbrowns
  • 1 cup diced onion
  • 1 can cream of chicken soup 10 oz
  • 1 carton sour cream 500 g
  • 1/2 cup margarine
  • 8 oz sharp cheese grated
  • salt and pepper to taste

Instructions
 

  • Thaw potatoes for 30 minutes.
  • Mix all ingredients and pour into 9x13” pan.
  • Top with cornflake crumbs.
  • Bake at 350ºF for one hour.
Keyword Potatoes
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Scalloped Potatoes & Pork Chops

Scalloped Potatoes & Pork Chops

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Servings 6 servings

Ingredients
  

  • 6 pork chops - ½” thick
  • 1 tbsp cooking oil
  • 5 cups pared potatoes
  • 6 slices process American cheese 1 ox.
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup chopped green onions
  • 1 can condensed cream of mushroom soup 10 ½ oz., or cream of celery

Instructions
 

  • Brown pork chops on one side in hot oil in skillet.
  • Remove chops as they brown; reserve drippings.
  • Place half of potatoes in greased 13x9” baking pan, top with cheese slices and then remaining potatoes.
  • Place pork chops, brown side up, on potatoes. Sprinkle with salt and pepper.
  • Cook onion in pan drippings in skillet until tender.
  • Add soup and milk, heat, pour over chops.
  • Cover with foil.
  • Bake @350 for 1 hour and remove cover and bake 30 minutes or until meat and vegetables are tender.
Keyword Pork, Potatoes
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Beef Pot Roast with Root Vegetables

Beef Pot Roast with Root Vegetables

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Ingredients
  

  • 4 lb Boneless Beef Cross Rib Pot Roast tied
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 2 onions chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp EACH chopped fresh rosemary and thyme or 1 tsp dried
  • 2 cups dry red wine
  • 2 cups sodium-reduced beef stock or water
  • 2 tbsp balsamic or red wine vinegar
  • 2 in EACH onions carrots and parsnips, cutchunks
  • 4 in Yukon gold potatoes peeled and cutchunks
  • 1 in sweet potato peeled and cutchunks
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Pat roast dry; season with salt and pepper.
  • Heat oil in Dutch oven on medium-high heat.
  • Add roast; brown well on all sides, 10 to 15 minutes.
  • Remove roast from pan. Discard all but 2 tsp oil from pan.
  • Add chopped onions and garlic. Cook until tender, about 4 minutes.
  • Add rosemary, thyme and wine; bring to boil.
  • Cook uncovered, for 10 to 15 minutes or until wine reduces to about 1 cup.
  • Add stock and vinegar, bring to boil and return beef to pan.
  • Cover tightly; cook in preheated 350F oven for 1-1 ½ hours.
  • Arrange onions, carrots, parsnips, potatoes and sweet potato around roast.
  • Cover and continue to cook for 1 ½ hours or until vegetables and beef are tender.
  • Remove beef to carving board and vegetables to serving platter, keep warm.
  • Slice meat, arrange over vegetables and spoon juices on top.
  • Sprinkle with parsley.
Keyword Beef
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Drunken Liver

Drunken Liver

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Ingredients
  

  • 2 packs of baby beef liver
  • 2 leeks
  • 5 slices bacon
  • 1 can beef broth
  • 1 cup rye whiskey
  • 1/2 cup flour
  • salt & pepper

Instructions
 

  • Fry bacon gently I a large fry pan and keep the bacon fat.
  • While bacon cooks, clean liver of any silver skin or arteries with scissors and cut into good sized pieces about two or three inches long.
  • With flour and salt and pepper in a big zip lock bag shake the liver pieces and set side.
  • In the same pan, brown the liver quickly in a little butter or oil and set aside, don't cook just brown to make a crust.
  • Clean the leeks and chop into 1/2 inch chunks and add to the pan with bacon fat and seat the leeks to soften nicely.
  • Add liver back to pan with chopped bacon and add the whiskey and beef broth and bring to a simmer.
  • Cover the pan and transfer the pan to the oven preheated at 325°F for an hour.
  • Add lots of love and enjoy with garlic mashed potatoes.

Notes

Must be made with love!
Keyword Beef