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TWISTED TATERS

Potatoes with a new twist.

2 medium potatoes or 1 potato for each person

Cut potatoes in ½ in cubes. Boil in water for 5 to 8 minutes, just to set the starch in the potatoes. Do not cook through. Drain for five minutes until they look dry. Heat a small amount of vegetable oil and a tablespoon of butter in a large cast iron skillet. Add potatoes, salt and pepper to taste. Shake and coat and turn the potatoes until slightly brown.

ADD:

¼ to ½ cup chopped onion

½ chopped red or green bell pepper

1 tblsp chopped or minced garlic

Cook until onions are tender and potatoes browned. Stir in one tablespoon Worcestershire Sauce into one tablespoon butter.

Stir into potatoes to blend and adjust the salt if needed. Take off stove and serve from the skillet with fish or moose meat loaf. Left-over potatoes are good with eggs and bacon for breakfast. Rhubarb Pie for dessert!

ANTIPASTO VEGGIES

1 small head cauliflower separated into small heads

1 large carrot cut in small long strips

4 stalks celery cut in small strips

1 jar cocktail onions

1 can button mushrooms

1 cup corn oil-corn oil ONLY as the others congeal when refrigerated.

1 3/4 cups white wine vinegar-I use apple cider vinegar

1/3 cup sugar

2 tablespoons prepared mustard

2 teaspoons garlic salt

1 teaspoon oregano

2 teaspoons minced garlic

I put this in a large bigmouth jar or a dish that has a cover. Refrigerate for 12 hours. Stir once in a while. You may add small baby corns and black olives. Serve as accompaniment to your green salads or the wonderful Antipasto Salad.

CHICKEN LASAGNA

This is from my sister Ginger.

2 cups sliced fresh mushrooms

1 cup chopped onions

1 tablespoon of butter

1 envelope of Hollandaise sauce mix-in a pinch I have used cream of mushroom soup plus ½ can milk-mix.

8 ounces lasagna noodles cooked

1 pound chicken cooked - thinly sliced

Salt and pepper

1/2 teaspoon basil

1/2 teaspoon oregano

1 1/2 cups shredded mozzarella cheese

1/2 cup Parmesan cheese

1 to 2 cups steamed asparagus

Sauté mushrooms and onions in butter. Prepare Hollandaise sauce, using directions on envelope. Spread a small amount in a 9 by 13 inch baking dish. Layer 1/2 of the noodles and chicken sprinkle with salt and pepper:

Add one half mushroom-onion mixture. Top with half Hollandaise sauce, sprinkle with half of the basil and oregano. Sprinkle with half the cheese. Arrange ALL of the asparagus over the cheese. Repeat the layers of noodles chickens salt and pepper, Hollandaise sauce, herbs and cheese.

Bake at 350° for 35 to 45 min. This can be made the day before. Ham or a combination of Ham and chicken can be used. This is so good and when I do not have asparagus I use steamed broccoli.

CHERRY COLA SALAD

Have you ever been hungry for something your Mom made and you cannot find the recipe? My sister Elaine found this in my Mom’s recipe box after I called her for help. Mom clipped it from the Cappers Weekly, a newspaper that she faithfully read every week, sent to her from Kansas. The paper always had recipes and sewing patterns in it plus the news of the area.

Combine and bring to a boil:

3/4 cups sugar and 3/4 cup water

Add

1 small can crushed pineapple and juice

1 can cherry pie filling

Bring to a boil and remove from heat

Add

1 box cherry flavored gelatin (Jello-O)

1 can cold Coca-Cola

1 tablespoon lemon juice

Slowly stir until dissolved. Add 1/2 cup nuts. Pour into a nice mold or a pretty dish and chill for 6 to 8 hours. Sometimes Mom would put this in a rectangle 9 x 13 glass baking dish so it would set faster. Then she cut it into squares, put it on individual lettuce lined salad dishes and topped it with just a little Miracle Whip. That was such a nice treat!

Quick hamburger vegetable soup

From Sister Elaine.

The amount of ingredients depends on how much you need for the family.

Brown, lean ground beef crumble and drain well. Season to taste with oregano, basil, crushed red pepper and chili powder. Place meat in soup pot and add water and beef bouillon-either canned, cubed or powder. Add frozen vegetables or canned undrained mixed vegetables. Add cubed potatoes, onions and mushrooms. Add tomato sauce or stewed tomatoes or V-8 Juice. Add if you’d like, rice, barley, macaroni or noodles. Simmer until all ingredients are done.

Whenever there are leftover vegetables Elaine freezes them for the soup, also leftover beef stock and gravy.

Elaine served this to Bob and I and her family when we visited them on our vacation in 2000. It was delicious. Bob had seconds and Bob never eats seconds! We needed something hot and that filled the ticket! I have made this several times since. I have used moose meat either ground or in chunks.

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