Instructions
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Fill large pot at least 3/4 full with water
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Cook for 1.5 to 2 hours
Ingredient: Potatoes
Potato Kugel
Instructions
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Combine all ingredients and mix thoroughly
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Pour into hot greased 1.5 quart baking dish
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Bake at 375 for 45 minutes or until top is browned and crisp around the edges
Potatoes with Sweet Red Peppers
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Ingredients
- 3 Potatoes Medium all purpose
- 2 Onion Medium
- 4 Red Bell Peppers Medium
- 1/4 lb Prosciutto Thinly sliced, optional shredded
- 1 tsp Rosemary Finely chopped (can sub 1/2 tsp dried)
- Salt To taste
- Pepper To taste
- 1/4 cup olive oil
Ingredients
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Instructions
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Cut potatoes into 1/2 inch slices
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Cut onions into eights
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Cut bell peppers lengthwise into thick slices
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Preheat oven to 400
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Place potatoes, onions and red peppers in a large roasting pan
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Add the prosciutto, rosemary, salt and black pepper
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Drizzle on the oil and toss with vegetables
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Bake, stirring 2-3 times, for about 35 minutes or potatoes are tender
Potato Pancakes
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Ingredients
Version #1
- 5 lb Potatoes Peeled and diced
- 2 Onion
- 2 Egg
- Salt
- 1/2 cup Flour Can sub with bread crumbs or matzo meal
- 1/4 tsp Baking Powder
- Lemon Juice
Ingredients
Version #1
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Instructions
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Cut potato into small pieces and grate with onions in a food processor
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Place strainer in pan and pour grated mixture into strainer
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Leave water drain and then pour out all water leaving starch in pan
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Pour potato mixture into pan with starch
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Add eggs, salt, flour and baking powder
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Spoon into hot oil and fry until golden on both sides
Potato Pie
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Ingredients
- 8 Potatoes
- 1 Egg
- Grated Parmesan Cheese To taste
- Italian Parsley
- Fresh Basil
- 3 tbsp Italian Bread Crumbs
- 1/4 lb Prosciutto
- 1 lb Mozzerella Cut into thick slices
- Butter or Margarine
Ingredients
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Instructions
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Boil potatoes in skin
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After they're cooled, peel and mash until very smooth
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Coat Pyrex dish with butter; coat butter with 1/2 of the bread crumbs
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Add half of the potatoes
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Lay down strips of prosciutto then slices of mozzerella
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Cover with other half of potatoes, trying to seal a "pie"
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Cover with bread crumbs and pats of butter
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Bake at 350 until top is golden brown
Meat Stew for Babies
Instructions
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Cut potatoes and carrots into very small cubes
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Coat meat in flour and brown in oil
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Add water and simmer for 1.5 hours
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Add potatoes and carrots and simmer for 15 minutes
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Add frozen peas and simmer 5 minutes
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Shred the meat and mix everything together
Recipe Notes
Can freeze in individual portions.
Recipe also works with chicken; replace potatoes with pasta
Lamb with Shallots, Mustard and Mint
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Ingredients
Lamb Roast
- 3 tbsp Butter Room Temperature
- 1 tbsp Dijon Mustard
- 1 tsp Dijon Mustard
- 2 tsp Dried Rosemary
- 4.5 pounds Crown of Lamb
- 2 Shallots Chopped
- 1 cup Dry White Wine
- 1/4 cup Unsalted Chicken Broth
- 3 tbsp Fresh Mint Chopped
- Spring Vegetables with Mint See Recipe
Spring Vegetables with Mint
- 1.5 Potatoes Halved
- 1 bunch Baby Carrots Stems trimmed to 1 inch, peeled
- 10 ounces Onions Peeled
- 1 pound Asparagus Fresh, trimmed, cut crosswise into thirds
- 3 tbsp Butter
- 3 tbsp Fresh Mint Chopped
Ingredients
Lamb Roast
Spring Vegetables with Mint
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Instructions
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For lamb - make sure 1 crown made from two 8 rib racks
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Preheat oven to 450
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Mix 2 tablespoons butter, 1 tbsp mustard and 1.5 tsp rosemary in bow
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Season generously with salt and pepper
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Place lamb in roasting pan
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Rub all over with butter mixture
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Roast 15 minutes
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Reduce oven temperature to 350 and continue roasting until thermometer inserted into lamb registers 140 for medium rare, about 40 minutes
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Transfer lamb to platter and let stand 15 minutes
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Pour off fat from roasting pan and set pan aside
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Melt 1 tbsp butter in heavy large skillet over low heat
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Add shallots and 1/2 tsp rosemary
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Saute until shallots are tender about 5 minutes
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Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits
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Add wine to skillet
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Add stock, boil until slightly thickened, about 6 minutes
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Mix in 1/2 tsp mustard and mint
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Season with salt and pepper
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Spoon vegetables in center of and around the roast
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Serve, cutting lamb into chops and spooning sauce over
Spring Vegetables
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Place potatoes in vegetable steamer and steam for 10 minutes
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Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer
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Add asparagus and steam until crisp tender, about 5 minutes more
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Melt butter in heavy large skillet over medium heat
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Add mint and vegetables
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Season with salt and pepper and stir until vegetables are coated with butter