Texas Corn Chowder

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TEXAS CORN  CHOWDER

CORN CHOWDER

Ingredients;

  • 4 c. sliced potatoes
  • 2 c. boiling water
  • 1/4 lb. salt pork or bacon (diced & fried until brown, drain)
  • 1/2 c. chopped onion
  • 2 c. corn, whole kernel or cream
  • 2 c. milk
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 tbsp. chopped parsley

Prepare

Boil potatoes 15 minutes.  Fry salt pork or bacon.  Add onion and cook slowly for 5 minutes.  Drain.  Add to potatoes along with corn.  Cook 15 minutes. Add milk, salt, pepper and paprika.  Heat to boiling point and serve piping hot with parsley sprinkled over top.  Do not boil.  Serves 4 – 6.  This is a hearty cold weather dish which our family liked very much!   1/8 tsp. pepper

 

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Texas Down Home Green Beans and Potatoes

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TEXAS DOWN-HOME  GREEN  BEANS  AND  POTATOES

Texas Down Home Green Beans and Potatoes

Ingredients:

  • 1 1/2 lbs. fresh green beans
  • 8 slices bacon, quartered
  • 1 sm. onion, chopped
  • 5 c. water
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 c. cubed red potatoes

Prepare:

 Wash beans. Trim ends and remove strings.  Cut into 1 1/2-inch slices; set aside. Fry bacon until crisp in a Dutch oven.  Remove bacon and set aside. Saute onion in drippings until tender.  Add water to cover.  Bring to a boil; add bacon, beans, salt, pepper and return to a boil.  Cover and simmer 15 minutes.  Add potatoes and cook 10 minutes or until potatoes are tender.  Drain.  Yield:  6 servings.

Down Home Green Beans and Potatoes

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DOWN-HOME  GREEN  BEANS  AND  POTATOES

DOWN-HOME GREEN BEANS AND POTATOES

Ingredients:

  • 1 1/2 lbs. fresh green beans
  • 8 slices bacon, quartered
  • 1 sm. onion, chopped
  • 5 c. water
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 c. cubed red potatoes

Directions:

 Wash beans. Trim ends and remove strings.  Cut into 1 1/2-inch slices; set aside. Fry bacon until crisp in a Dutch oven.  Remove bacon and set aside. Saute onion in drippings until tender.  Add water to cover.  Bring to a boil; add bacon, beans, salt, pepper and return to a boil.  Cover and simmer 15 minutes.  Add potatoes and cook 10 minutes or until potatoes are tender.  Drain.  Yield:  6 servings. 

 

Cheese Potato Casserole

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CHEESE  POTATO  CASSEROLE

CHEESE POTATO CASSEROLE

Ingredients:

  • 6 med. potatoes
  • 1/2 c. milk
  • 8 oz. sour cream
  • 1/4 tsp. pepper
  • 4 oz. shredded Cheddar (mild)
  • 2 tbsp. butter
  • 1 tsp. salt
  • Paprika

Directions:

Cook potatoes in boiling salted water for 30 minutes.  Cool, peel and grate potatoes.  Combine cheese, milk, and butter in a small saucepan; slow heat until melted.  Stir occasionally.  Remove from heat.  Stir in sour cream, salt and pepper.  Add cheese mixture to potatoes.  Pour into greased 2 quart casserole dish.  Sprinkle with paprika.

Creamy Dilled Potatoes

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CREAMY  DILLED  POTATOES

CREAMY DILLED POTATOES

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. flour
  • 3/4 tsp. salt
  • 1/2 tsp. dillweed
  • 1 c. milk
  • 1/2 c. mayonnaise
  • 3 tbsp. minced onion
  • 4 c. diced, cooked potatoes
  • Paprika

Directions:

Melt butter, blend flour, salt and dill.  Add milk, cook, stirring until thick.  Blend in mayonnaise and onions.  Alternate layers of potatoes and sauce in a casserole. Bake at 350 degrees for 15 minutes.

Oven Fries Low Fat

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OVEN  FRIES – Low  Fat

Ingredients:

  • 4 sm. baking potatoes (about 1 lb.)
  • 1 tbsp. margarine, melted
  • 1/4 c. grated Parmesan cheese
  • 1/2 tsp. garlic salt
  • 1/4 tsp. paprika
  • 1/8 tsp. onion powder (optional)
  • Non-stick spray coating

Prepare:

Scrub potatoes thoroughly.  Cut each potato lengthwise into 8 slices.  Brush cut surfaces of potatoes lightly with melted margarine.  In a plastic bag mix together Parmesan cheese, garlic salt, paprika and onion powder.  Add 8 potatoes slices to the bag.  Shake to coat.  Potatoes will not be completely coated.  Spray a 7×11 inch baking pan with non-stick coating.  Arrange potatoes in baking pan.  Repeat with remaining potatoes.  Bake, uncovered, in a 400 degree oven until tender, 25 to 30 minutes.  Serve hot.  Makes 3 or 4 servings. 

 
 

 

Lobster Stuffed Potato

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LOBSTER  STUFFED  POTATO

Ingredients:

  •  6 baking potatoes
  • 1/2 c. fresh mushrooms
  • 1 lg. yellow onion
  • 2 cloves garlic (diced)
  • 8 oz. fresh lobster meat (may   substitute crabmeat)
  • 2 scallions, finely chopped
  • 1 pt. sour cream
  • 1/2 c. fresh Parmesan cheese
  • 1/2 c. guyre or Swiss cheese
  • 1/4 c. cheddar (white cheese)
  • 1/4 c. vermouth
  • Fresh ground black pepper
  • 1 egg (beaten well)

Prepare:

Bake potatoes for 45 minutes in 400 degree oven until tender.  Scoop out inside of potatoes, leaving 1/4 inch of potato in skin.  Set aside.  In skillet, saute onion and garlic until transparent, in about 2 tablespoons butter, add mushrooms, saute 3-5 minutes.  Meanwhile chop lobster meat into bite-size pieces.  Add to saute mixture, saute about 3 minutes, until it’s heated through, turn burner to medium high, add the vermouth, cook until vermouth boils down.  Set aside.  Meanwhile, add sour cream to potatoes and hand mash together, add the cheddar and Gruyere cheese, mix together, add plenty of fresh-ground pepper, add beaten egg, add the lobster mixture, blend together, add scallions and 1/4 cup of Parmesan.  Stuff potatoes with mixture, sprinkle with remaining Parmesan cheese.  Bake in 350 degree oven until golden brown, about 15 minutes.

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