Lapin puikula is a Laplandian potato, only grown in the very northern regions of Finland and Sweden. It is a delicacy. I can testify to this. It’s a small, almond shaped spud with a very high starch content. The preferred method of cooking is steaming, because they are so delicate. The preferred mode f eating
From way back. We need to make these again. These made with leftover Thanksgiving mashed potatoes. “French Potato Fritters are cooked, sieved potatoes mixed with a batter and cooked very much like pancakes, on a hot griddle. Unlike fritters made with raw potato, French Potato Fritters are light and airy—and especially delicious when served with
I love this. We must make this twice at least twice a year it’s so good. I’ve never found an explanation for its name. It’s a classic: ham, peas, cheesy potatoes. I’ve always liked the white color of the mixture when the milk gets added. This makes a lot—you might need two casserole dishes to
With grilled ham & cheese. It was every bit as good as you’d expect a potato salad with BACON dressing to be! POTATO SALAD WITH BACON DRESSING 1 quart cooked potatoes, peeled and cut into bite-sized pieces2 hard-boiled eggs, sliced½ C pickles, chopped fine (preferably homemade—see recipes in Canning section)1 C celery, chopped½ C red
Recipe: Buffet Potato Salad Published on March 21, 2013 by Marica | Edit We’d not had this one before. And now, thankfully, we have! It accompanied Blue Cheese Burgers. BUFFET POTATO SALADServes 4 to 6 2 C cold cubed cooked potatoes4 hard-cooked eggs, diced1 C cold cooked peas (can use canned)2 small onions, dice1 bell pepper, diced½ tsp salt1 C mayonnaise
I have reposted this several times beginning back in the blogspot days– you can tell by the less than ideal photo. This is one of our very favorites, and a marvelous way to use some leftover Christmas ham. Looks as if we made half the recipe this time. Enjoy! Recipe: He Man Casserole Originally Most
SWISS POTATO-LEEK SOUP Makes 8 to 10 servings 6 C potatoes, peeled if desired, cubed2 leeks, washed, sliced into 1-inch pieces1 large onion, chopped½ C carrots, scraped, diced½ C celery, diced1 celery top5 C chicken stock 6 sprigs parsley2 tsp salt1/8 tsp pepper1/3 C (2/3 stick) butter13-oz can evaporated milkChopped chives (to garnish individual servings)
I posted the backstory of the cookbook, and its author, for yesterday’s recipes. Spoiler– both were from women who lived in Florida trailer parks back in the ’50s! Fun stuff. Served with MRS. HAVDU’S HUNGARIAN MEAT BALLS. Note: I wanted scalloped potatoes, so omitted the cheese. Also cut the butter down to 3 Tbsps. SELMA’S SCALLOPED
Marica Cooks… Thursday? It is so. And it’s a Big Food Classic! “I’ve never found an explanation for its name. It’s a classic: ham, peas, cheesy potatoes. I’ve always liked the white color of the mixture when the milk gets added. This makes a lot—you might need two casserole dishes to fit it all comfortably.”
It’s Marica Cooks Monday and as I have made this many times, I thought I’d get a jump start on things. With a salad, it is a fabulous supper. Breakfast the next morning, too.
If you like old fashioned peasant food, you will love this. As delicious as it was the first go-’round, it’s even better warmed up in a skillet for breakfast. The recipe comes from a little paperback cookbook, Czech Cookery (printed in Prague), that Mr. Big Food’s Mom sent him. Bottom line– it’s mashed potatoes with
Originally posted June 2016; Serve with Cold Glazed Ham and Bloody Mary Soup The French Potato Salad was an integral part of tonight’s Marica Cooks Monday Cold Supper. Earlier this afternoon I was recounting the making of this potato salad to Miss M. She asked what made it French. Good Question. I had no answer. But the recipe
Today is Wednesday– the day slated for Pages Past. And as it looks rather warm out there, I’m reposting a few things having to do with cold suppers. We’ll begin with an overview, and then some recipes. To celebrate the arrival of that Southern Season known as Summer (as contrasted with Almost Summer which is
Originally posted June 2019 This is such an over the top guy thing it cannot wait until Recipe Tuesday to be shared with the world. Here’s how it’s supposed to be done: One slice bread topped with small fried or broiled steak covered with thick rounds of fried eggplant garnished with mashed potatoes Here’s how
Origninally published March 2015. These are awesome. Named after the Texas Hill Country town started by German immigrants FREDERICKSBURG POTATOES Potatoes, pared and sliced lengthwise into eighths Cold water (to soak potatoes) 1 tsp butter or bacon drippings for each potato used (or more fat, if needed), melted Salt, pepper to taste A few caraway
Most weeks, I’m responsible for cooking one night. I failed to take this responsibility seriously last weekend when Mr. Big Food was working out the menu for this week. I knew I wanted a veggie plate, and I did have a hankering for spinach so picked some up when we did the shopping. Beyond that,
Fancy Thursday! Man, it was good! Check back later for the green bean recipe, must be on Mr. Big Food’s computer. Do note that to the greens he added four stalks of fresh asparagus– and by fresh, I mean I walked outside, took out my pocket knife, and cut four stalks of tender asparagus. Variations
The idea behind an oven meal is that every dish of the meal, including dessert, cooks or bakes at the same temperature, and for the same length of time. Most of the oven meals are relatively simple– no fancy dishes. So while there is prep time to get everything ready, it’s not too bad. Oven
It’s Recipe Tuesday! Mr. Ed’s Boiled Dinner is quite possibly the easiest dish to make this side of a microwave pot pie (not that there’s anything wrong with a microwave pot pie). Inexpensive, too! It’s also a recipe that you can vary wildly depending on what’s in your herb garden or spice cupboard. Yesterday– Marica
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