6 tomatoes
1 green pepper
1/2 cup sugar
1 cup dried bread crumbs
Butter
Preheat oven to 325 degrees. Cut tomatoes in half (removing stems) and place in baking dish. Cut rounds of green pepper on top. Sprinkle with sugar and dried bread crumbs alternately. Add dot of butter in center. Bake 1 hour. Serves 6
4 large Idaho potatoes, peeled
2 eggs, beaten
3 tablespoons bread crumbs
2 tablespoons milk, whole or skim
1 small onion, peeled
2 teaspoons chives, fresh or dried
1 small garlic clove, smashed
1 cup left-over mashed potatoes
1 egg
1/3 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 tablespoons milk
2 to 3 tablespoons shortening
1/2 pound pork sausage meat
3/4 cup fresh bread crumbs
2 tbsp. of butter
1 tsp. chopped parsley
Salt and pepper
1 egg or milk to bind
1/2 teaspoon finely chopped fresh sage or
1/4 teaspoon Bell’s seasoning
2 lbs baby potatoes, pre-cooked
butter
sea salt
fresh ground black pepper
If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out.
Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs.
8 hot boiled potatoes
1/4 cup melted butter
1/2 cup grated cheese
1/2 teaspoon salt
1/8 teaspoon pepper
6 potatoes
vegetable oil, as needed
3 onions
4-6 pounds beef, lamb, or pork roast
Peel potatoes and cut into large chunks. If roast is very lean, roll potatoes in vegetable oil. Place meat in baking pan and roast as you prefer. About 11/2 hours before meat is cooked, add potatoes and onions to pan. Stir with spoon and cover them with pan juices. Cook until meat is tender and potatoes are done
4 large potatoes
1 cup milk or sour cream
1/4 cup butter
salt and pepper to taste
Peel potatoes and cut into quarters. Place in a large saucepan with water to cover. Bring to a boil, lower heat, cook for about 25 to 30 minutes or until tender. Drain well. Place potatoes in mixing bowl of electric mixer and beat until smooth. Heat milk or cream in small saucepan and add to potatoes along with butter, salt and pepper. Beat until smooth and fluffy.
1 cup water
1/4 cup unsalted butter
1/2 teaspoon salt
4 eggs
4 medium potatoes
black pepper
vegetable oil for deep fat frying
4 Tablespoons butter
1 pound tiny brussel sprouts, trimmed, chopped, and blanched in boiling water for 2 minutes
1 large onion, peeled and chopped fine
2 ounces smoked ham, chopped fine
4 Tablespoons flour
1 Tablespoon sugar
2 cups milk, brought to a boil then allowed to cool slightly
8 cups stock (veal-based white stock is traditional, but chicken stock or vegetable stock is fine too)
salt and pepper to taste
Garnish: “sippets”–toast cut into tiny cubes
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