Saturday, March 31, 2012

Potatoes with mushrooms - Contributor - unknown, Photo by Amar


SAUTEED FINGERLING POTATOES WITH MUSHROOMS

Ingredients:

1 BAG (2 LBS) Fingerling Potato Assortment, washed, patted dry and cut in 1-inch  pieces - 

2 Tbsp unsalted butter - 2 Tbsp vegetable oil - 1 pkg (10 oz) Baby Bella mushrooms, quartered - 

2 Cloves garlic, minced - 

2 Tbsp minced fresh chives - 

 Tbsp minced fresh rosemary 

Process 

1. Boil or microwave potatoes until just tender; drain and pat dry. 2. Heat 1 Tbsp butter and 

2. 1 Tbsp oil in a large non-stick skillet on HIGH. Sauté mushrooms until lightly browned, about 2 minutes. Transfer to a bowl. 

3. Add remaining butter and oil to skillet; saute potatoes on MEDIUM-HIGH, turning to brown on all sides, about 8-10 minutes. 

4. Return mushrooms to skillet, being sure to leave behind any liquid that has drained to the bottom of the bowl. Add garlic, chives and rosemary to the potato mixture. Season with salt and pepper. Saute 30 seconds, until heated through.  Serves 8. Prep Time: 30 minutes  


Disclaimer: Photo in accompanying post is not of the recipe listed.  Photo was taken from the Internet to show what the dish may look like from the recipe.

FOUR LAYER DESSERT - Contributed by Helen Stoneking


Layer #1
Cream together
1 stick of oleo
1 cup sifted flour
1/2 cup chopped nuts
Press into a 9 x 13 baking dish and bake at 375° for 1 5 minutes
Layer #2
Cream together- 1 8-oz Philadelphia cream cheese
1 cup powdered sugar
1-1/2 cups cool whip (enough to make it spread easily)
Spread this on cooled crust from layer #1

Wednesday, March 21, 2012

Potato Salad contributed by Shirley Travers


Potato Salad
4 large potatoes (boiled with skins on) peel and chop into small pieces
6 eggs (hard-boiled) chopped
2/3 cup of chopped celery
1/2 cup of chopped onions
2/3 cup of relish
Mix in large mixing bowl
Dressing:
1/4 cup of white vinegar
1 cup of sugar
3/4 cup of mayo
1/3 cup of milk
1 tablespoon of yellow mustard

Mix about together in a quart jar with lid and shake well.
Pour dressing over the potato mixture and stir evenly.
Salt to taste

Disclaimer: Photo in accompanying post is not of the recipe listed.  Photo was taken from the Internet to show what the dish may look like from the recipe.

Tuesday, March 20, 2012

Baked beans contributed by Ruth Wall


Baked Beans
3- 28 oz. Cans of Bush beans (take the juice out)
1/2 cup onions
1/2 cup ketchup
1/2 cup brown sugar
Dash of Worchester sauce
1 tablespoon mustard

Mix the above ingredients and bake at 350° for 45 min. or more (as needed)

Disclaimer: Photo in accompanying post is not of the recipe listed.  Photo was taken from the Internet to show what the dish may look like from the recipe.