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Old 11-30-2004, 09:39 AM   #11
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can't pick just one way. virtually impossible for me.
i'll say mashed with garlic on this one.
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Old 11-30-2004, 07:38 PM   #12
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Here is the potato and carrot recipe I talked about earlier.
First time a friend of ours from VA ate these, we thought he was gonna OD on them.

Potatoes & carrots Family Style

5 russet potatoes (about 2 lbs)
1 large onion, about 1/4 lb
2 carrots, about 1/2 lb trimmed and scraped
3 large cloves of garlic,peeled
salt to taste
3 tablespoons butter
1/4 cup heavy cream
fresh ground pepper to taste
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chevril
2 tablespoons finely chopped fresh parsley

Peel potatoes and cut into quarters.
Cut the onion crosswise into very thin slices. There should be about 2 cups.
Cut the carrots crosswise into very thin slices. There should be about 1 ½ cups.
Combine the potatoes, onion, carrots and garlic in a large saucepan or small kettle. Add water to cover, and salt. Bring to a boil and cook about 12 minutes or until tender. Drain.
Return the vegetables to the saucepan and add the butter, cream, salt and pepper. Using a potato masher, mash the ingredients until they are course-fine. Add the basil, chervil, and parsley. Blend thoroughly and serve.

Yield 4 servings.
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Old 11-30-2004, 09:42 PM   #13
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Oh these sound good too!

Triple-Onion Baked Potatoes



4 large baking potatoes
1 pound sliced bacon, diced
1/2 cup finely chopped red onion
1/2 cup finely chopped yellow onion
1/2 cup sour cream
2 tablespoons milk
1 cup diced American cheese
1/2 cup shredded cheddar cheese
4 green onions, finely sliced

Bake potatoes at 400° for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute red and yellow onions until tender; set aside.

When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving an 1/8-in. shell. In a mixing bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells.

Place on a baking sheet. Bake at 400° for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted. Yield: 8 servings.
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Old 11-30-2004, 09:56 PM   #14
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they look even better than they sound !
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Old 11-30-2004, 11:00 PM   #15
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Roasted New Potato Salad

1 1/2lbs new potatoes quartered
1 large red onion halved then sliced thin
1/4 cup fresh rosemary needles (a must) chopped
2 tbs plus 1/2 cup olive oil
salt and pepper
1 whole head garlic
1/2lb slender asparagus cut into 2 inch pieces
1/2lb sugar snap peas
1 cup Kalamata olives, pitted and halved
3 tbs balsamic vinegar
2 tbs fresh lemon juice

Oven 425. Put potatoes and onions in a roasting pan, toss with 2 tbs olive oil, salt, pepper and 2 tbs chopped rosemary needles. Roast 45 min, shaking pan occasionally till potatoes are browned.
While potatoes are roasting, cut 1/2 off garlic bulb, wrap loosely in foil and put on oven rack to roast with the potatoes for 35 to 45 min.
Boil asparaus and peas, cook for 1 minute and drain immediately. Rinse under cold water to stop cooking.
Take potatoes out of oven when browned, put them with browned onions in large bowl. Add blanched asparagus and peas. When head of garlic is cool enough to handle, press out cloves and add them to the potatoes with the olives.
In a diffterent bowl (small) whisk remaining 1/2 cup olive oil, balsamic vinegar and lemon juice to taste. Toss with potato-asparagus mixture and sprinkle with remaining rosemary. Let cool to room temp, mixing gently now and then, it should be served at room temperture.
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Old 12-01-2004, 06:51 AM   #16
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crewsk, your easy recipe for scalloped potatoes was a hit last night.

Daughter took a look as they came out of the oven and stated that she did not like scalloped potatoes. Then proceeded to clean her plate.
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Old 12-01-2004, 07:20 AM   #17
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Mudbug, I'm glad y'all enjoyed them! :D My son says that too when I fix them & then he always has 2nds or 3rds.
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Old 12-01-2004, 08:01 AM   #18
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Parsley potatoes and peas -

Cook creamer potatoes til soft (you can also use Yukon golds cut in small chunks). Drain well, add butter, s/p, a little cream and frozen baby peas which have been nuked to thaw, and plenty of either fresh or dried parsley. Sitr well, so the cream and butter mix with the potatoes and form a little thick 'sauce'.
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Old 12-01-2004, 08:44 AM   #19
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Similar to Mudbugs............Small red pototes cut in half..........thrown onto a baking sheet and drizzled with Extra Virgin Olive Oil, Salt & Pepper and Minced Garlic...........oh I love these things. Pop into a 400 degree oven for around 50 minutes.....I turn half way in cooking time. After the 50 minutes is up I just go back and check on them to see if they need further cooking. Cook till fork tender.

Crewsk..........I love potato patties...........I always forget to save my mashed and make these little buggers but will make a mental note again....thanks for the reminder.
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Old 12-01-2004, 08:48 AM   #20
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Another favorite of ours.

Fried sweet potatoes.

Just peel, slice , not wedges, then fry.
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