You are here: Home / potatoes About the Annual Apple Smorgasbord, Clementine Paddleford’s classic cookbook, How America Eats, and more recipes. Looks simple and delicious. There’s a meatloaf recipe coming up. Good pairing, I’d bet. ANNUAL APPLE SMORGASBORD APPLE POTATO SALAD Yield: 3½ quarts salad 2 unpared red apples, cored, diced7 large potatoes, cooked in skins, peeled, diced½ C diced celery9
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From way back. We need to make these again. (Sorry about the typography. Not converting to blocks the way it should.) 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,
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This was the first of the oven meal recipes I posted this week. Oven meal of ham, potatoes, corn and date raptures. (I passed on the rapture.) It was outstanding. Our kind of food, and my kind of cooking–prep everything in the afternoon, refrigerate … preheat oven, take dishes out of fridge, pop them in,
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We have had this and it’s makes for a fun supper, especially if there are kids around. Who doesn’t love hot dogs all dressed up? OVEN MEAL WITH FRANKS, HOT POTATO SALAD, PEAS, AND SPICE CAKE Serves 4 Preheat oven to 325˚. Prepare all dishes below and bake together, 1 hour. FRANKS AND HOT POTATO
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From November 2013. Comment at the time was that this is easily veganized. This was the first of our 2013 Fall & Winter Soup Contest. It’s a simple idea and a lot of fun. Have one soup meal each week for five or six weeks. It helps to keep notes. Each person ranks the soups
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This was originally from sometime back in 2014. After all those years, I remembered the dish. It’s good! I bet it would be very good with a Johnsonville brat. Here on the Farm we like to mix things up when we have the opportunity. Last evening was Fancy Night Dinner— sautéed zucchini, Creative Cooking risotto,
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COLD CELERY POTATO SOUP Serves 8-10 3 C celery, sliced1 C onion, sliced2 Tbsp butter3 C chicken stock2 C water1 tsp salt½ tsp dried tarragon½ tsp chervil½ tsp summer savory3 C potatoes, peeled and diced½ C milk or creamFresh tarragon, chopped (for garnish) Sauté celery and onion slowly in butter for 10 minutes, add chicken
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Yesterday was Marica Cooks Thursday! After having had my sufficiency and fanciful in Finland, I finally got a hankering for cold smoked salmon again. (Did not think it was possible to tire of salmon but I worked hard at it.) I served it with the potato salad and Norwegian Raisin-Beer Bread. Mighty delicious. For just
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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
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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
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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
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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
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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
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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
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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
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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)
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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
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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.”
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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.
I posted these photos four years ago. Here is the gnocchi recipe. Quite easy though a bit time consuming.
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