MARY ELIZABETH'S BEST SMASHED TATERS
3 lbs peeled and quartered potatoes
1 c grated Parmesan cheese
1/2 c butter
3 green onions, sliced
1 garlic clove, minced
1/2 c whipping cream
Cook taters in a pan of boiling water 'til very tender~about 25 min. Drain; return to pan. Beat with electric mixer.
In another bowl, combine cheese, butter, onions and garlic. Beat with mixer 'til mixture is almost smooth.
Add cheese mixture to potatoes and cream. Beat with electric mixture until very creamy. Season with salt and pepper to taste.
1 c grated Parmesan cheese
1/2 c butter
3 green onions, sliced
1 garlic clove, minced
1/2 c whipping cream
Cook taters in a pan of boiling water 'til very tender~about 25 min. Drain; return to pan. Beat with electric mixer.
In another bowl, combine cheese, butter, onions and garlic. Beat with mixer 'til mixture is almost smooth.
Add cheese mixture to potatoes and cream. Beat with electric mixture until very creamy. Season with salt and pepper to taste.
STROMBOLI
1 loaf of bread dough (Rhodes bread or homemade)
5 oz chopped ham (about 3/4 c)
1 c mozzarella cheese
Italian seasoning or salad supreme
Parmesan cheese
Let bread dough rise. Roll it out. Cover with chopped ham and mozzarella cheese. Pull up sides and pinch together. Place on greased jelly roll pan with the seam side down. Place 5 slits across top. Rub top with water. Season with Italian seasoning or salad supreme. Sprinkle with Parmesan cheese. Bake @ 350' for 25 minutes. Dip in Marinara.
5 oz chopped ham (about 3/4 c)
1 c mozzarella cheese
Italian seasoning or salad supreme
Parmesan cheese
Let bread dough rise. Roll it out. Cover with chopped ham and mozzarella cheese. Pull up sides and pinch together. Place on greased jelly roll pan with the seam side down. Place 5 slits across top. Rub top with water. Season with Italian seasoning or salad supreme. Sprinkle with Parmesan cheese. Bake @ 350' for 25 minutes. Dip in Marinara.
FRENCH BREAD
1 1/4 c warm water
1 T yeast
1/8 c sugar
1/8 c olive oil
1 1/2 t salt
3 c bread flour
Knead well and let rise. Roll out the dough and roll up like Cinnamon rolls. Pinch seams and tuck ends. Place on greased jelly roll pan. Cut 5 slits across the top. Brush with egg whites. Optional: sprinkle with sesame seeds. Let rise. Bake @ 400' for 20 minutes.
1 1/4 c warm water
1 T yeast
1/8 c sugar
1/8 c olive oil
1 1/2 t salt
3 c bread flour
Knead well and let rise. Roll out the dough and roll up like Cinnamon rolls. Pinch seams and tuck ends. Place on greased jelly roll pan. Cut 5 slits across the top. Brush with egg whites. Optional: sprinkle with sesame seeds. Let rise. Bake @ 400' for 20 minutes.
CHICKEN JACK SURPRISE
4 chicken breasts 1 c sour cream
1 c cream of chicken soup 3 T flour and 3 T butter
2 oz green chiles, cut up 1/2 t onion salt
2 c grated Jack cheese
Bake or boil chicken, cool, remove meat and cut into small chunks; place in a lightly buttered baking dish.
Melt butter in heavy skillet; add flour and blend until smooth.
Add sour cream; blend. Heat until bubbly. Do not boil.
Add chiles, soup, and onion salt.
Blend well; pour over chicken in casserole dish.
Bake @350' for 30 minutes.
Top with grated cheese; bake 10 minutes more. May be served over rice.
4 chicken breasts 1 c sour cream
1 c cream of chicken soup 3 T flour and 3 T butter
2 oz green chiles, cut up 1/2 t onion salt
2 c grated Jack cheese
Bake or boil chicken, cool, remove meat and cut into small chunks; place in a lightly buttered baking dish.
Melt butter in heavy skillet; add flour and blend until smooth.
Add sour cream; blend. Heat until bubbly. Do not boil.
Add chiles, soup, and onion salt.
Blend well; pour over chicken in casserole dish.
Bake @350' for 30 minutes.
Top with grated cheese; bake 10 minutes more. May be served over rice.
CHICKEN AND PEPPERS
4 chicken breasts, boned and cut in 1" squares 3 T cornstarch
1 envelope onion soup mix 2 sweet peppers, cut in 1" squares
3 T cooking oil 3 ribs celery, sliced
3 T soy sauce 3/4 c cold water
1 clove garlic, minced 1/2 t sugar
In medium bowl, combine chicken, soup mix, 1 T oil, 1 T soy sauce, garlic and 1 T cornstarch. Marinate 20 minutes. In large skillet, heat remaining oil and cook peppers and celery for 3 minutes. Add chicken mixture and cook 3 minutes. In small bowl, mix remaining soy sauce and cornstarch with water and sugar. Add to skillet with vegetables. Simmer until tender. Serve over rice or plain or Chinese noodles.
1 envelope onion soup mix 2 sweet peppers, cut in 1" squares
3 T cooking oil 3 ribs celery, sliced
3 T soy sauce 3/4 c cold water
1 clove garlic, minced 1/2 t sugar
In medium bowl, combine chicken, soup mix, 1 T oil, 1 T soy sauce, garlic and 1 T cornstarch. Marinate 20 minutes. In large skillet, heat remaining oil and cook peppers and celery for 3 minutes. Add chicken mixture and cook 3 minutes. In small bowl, mix remaining soy sauce and cornstarch with water and sugar. Add to skillet with vegetables. Simmer until tender. Serve over rice or plain or Chinese noodles.
