Author Archives: Andy

PUMPKIN CRUMBLE (MOM’S RECIPE)

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  • 1 large can of pumpkin

  • 6 eggs slightly beaten

  • 1 ½ cups white sugar

  • ¾ t. salt

  • 2 t. cinnamon

  • 1 t. ginger

  • ½ t. cloves

  • ½ t. nutmeg

  • 2 cups evaporated milk

Mix above as if for a pie.  Pour into a 9 x 13 Pyrex pan.

TOPPING

  • 1 large yellow cake mix

  •  1 stick of butter  

  • sliced almonds

1 large yellow cake mix crumbled with 1 stick of butter. Sprinkle on top of pumpkin along with sliced almonds.  Bake 350 degrees for 45-50 minutes.

PRETZEL MIX

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  • 1 bag of tiny pretzels

  • 1 envelope of Original Ranch dressing powder

  • 1 cup corn oil

  • 1 ½ t. each of dill weed and garlic salt

Mix powder, oil and herbs.  Pour over pretzels on large cookie sheet.  Bake for 1 hour at 250 degrees turning every 15 minutes.

POUND CAKE FROM KATHLEEN

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  • 1 cup butter

  • 2 ½ cups sugar

  • 6 eggs

  • 2 cups flour

  • ¼ t. salt

  • ¼ t. baking soda

  • 1 t. vanilla

  • 1 cup sour cream

Cream butter and sugar.  Add eggs to butter and sugar and beat well.  Sift dry ingredients and add them to creamed egg ingredients.  Then add vanilla and sour cream.  Bake at 350 degrees for 1 ½ hours.  Start checking after 1 hour and 20 minutes.

BAKED POTATOES ROMANOFF

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  • 10 medium potatoes, peeled and quartered

  • 1/3 cup butter

  • 2/3 cup milk

  • 3 egg yolks

  • 1  eight ounce pkg. cream cheese

  • ½ cup Parmesan cheese

Cook potatoes in water until tender.  Drain well.  Place in large mixing bowl with butter, milk and egg yolks.  Beat until well blended and no lumps remain.  Beat in cream cheese.  Pour into well-greased, large casserole dish having high sides.
Sprinkle with cheese.   Bake at 350 degrees for 25-30 minutes.  If preparing ahead, cover and refrigerate.
When ready to serve, bake at 350 degrees for 45 minutes.

 

POTATO VINAIGARETTE

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  • 2 # small red skin potatoes unpeeled and cooked until just tender

  • ½ cup fresh parsley

  • ¼ cup snipped chives

  • ¾ cup safflower oil

  • ¼ cup red wine vinegar

  • 2 t. dry mustard

  • 1 t. salt and pepper to taste

In food processor combine parsley and chives until minced finely.  Add oil, vinegar, mustard, salt and pepper.  Slice cold potatoes into the vinaigrette.  Toss
gently.

HOT BACON POTATO SALAD

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  • 8 slices of bacon

  • 2 medium onions, finely chopped

  • 1 T. flour

  • 4 t. sugar

  • 1 ½ t. salt

  • 1 t. paprika

  • ½ cup cider vinegar

  • 1 cup water

  • 6 medium size potatoes, cooked and cubed

Cut bacon into 1 inch pieces.  Pan fry slowly until almost cooked.  Add onion and cook until transparent.  Combine and stir in flour, sugar, salt and paprika.  Pour in vinegar and water.  Stir and cook until mixture thickens.  Add potatoes to bacon dressing and heat 10-15 minutes over low heat.

POTATO LEEK SOUP FROM JULIA CHILDS

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  • 3-4 cups or 1 # of peeled potatoes, sliced or diced

  • 3 cups or 1 # thinly sliced leeks, including tender green parts

  • 2 quarts of water or 1 ½ quarts of chicken stock

  • 4-6 T. heavy cream or 2-3 T. soft butter

  • 2-3 T. minced parsley or chives.

Simmer the above for 40-5- minutes.  Then blend with immersion blender.  Add salt to taste.  

Just before serving stir in 4-6 T. heavy cream or 2-3 T. soft butter.

Sprinkle servings with 2-3 T. minced parsley or
chives.

POTATO CASSEROLE

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  • 2 pounds frozen hash browns

  • 1 cup chopped onion

  • 1 can cream chicken soup

  • 1 pint sour cream

  • ½ stick melted butter

  • 8 ounces grated cheddar cheese

  • Salt and pepper to taste

Thaw potatoes. Mix all ingredients.  Bake in greased casserole at 350 degrees for one hour.

PORK TENDERLOIN MARINADE– THREE WAYS

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#1 Marinade

  • 3 T. honey

  • 2 limes juiced

  • ½ cup balsamic vinegar

  • 2 cloves garlic

  • Salt and pepper

  • 2 t. Worcestershire

  • 8 slices jalapeno

  • ½ cup olive oil

#2 Marinade

  • 1/3 cup soy sauce

  • ½ t. ground ginger

  • 5 cloves garlic

  • 2 T. brown sugar

  • 3 T. honey

  • 3 t. dark sesame oil

#3  Marinade

  • 1 8 oz jar pineapple preserves

  • 1 8 oz jar apple jelly

  • 2 oz dry mustard

  • 5 oz horseradish

  • 1 T cracked ground pepper