Thanksgiving Dressing

Don't you love those people who make great food, but when you ask for the recipe, they can only tell you they threw in this and that with no measurements? That is the case here. I love the dressing my in-laws make, and after quizzing one of my sisters-in-law and looking at a couple sites online, I came up with this recipe. I tried it out, and will say it's easy and bursting with great flavor. I recommend adding the browned sausage - Yum! I used Jimmy Dean's sage sausage. This dish will be quick to do a disappearing act on Thanksgiving Day, so be sure to have plenty on hand to serve to the guests!
Ingredients:
2 loaves French bread, cut into 1-inch pieces
2 Tbsp. butter to grease pans
1-2 onion, chopped
5-8 stalks celery, sliced in 1/4-inch pieces
2 Tbsp. butter, to saute veggies
2 tsp. celery salt
1 Tbsp. poultry seasoning
1 tsp. dried sage
2 eggs, beaten
2 C. chicken broth (can use 2 bouillon cubes boiled with 2 C. water)
1/4 C. butter, melted
1 lb. ground sausage, browned (optional)
Directions:
Preheat oven to 350 degrees. Butter two cookie sheets and set aside. Cut bread into small pieces, and place in a single layer on the baking sheets. Stir occasionally as it bakes until dried out – about 30 minutes. Allow the bread crumbs to cool and add to an extra-large bowl.
Preheat over to 350 degrees.
While the bread is in the oven, melt 1/4 C. butter in a skillet and saute onions and celery. Stir often, about 10 minutes. If you’d like to add it, brown the sausage at this point.
Add all ingredients to the bowl and stir until all ingredients are combined.
Grease a 9x13 pan with cooking spray and pour the mixture in, covering tightly with tin foil.
Bake at 350 for 30-40 minutes and serve immediately. Makes 15+ servings.
Angel's Tip: Add onion and celery according to taste - I like to add more.

Mini Mac-n-Cheese Cups

These Mini Mac-n-Cheese Cups are a fun presentation of a popular comfort food – one of my family’s favorites.
All of my boys enjoyed these, and they disappeared before I could blink – I'll consider a double batch next time! A new twist in this recipe, besides making them in a muffin tin, is adding chives and onion cream cheese. (My pickier eater didn’t mind the hint of onion flavoring at all.) I imagine these would also be fun to serve at a picnic or party as well.


Ingredients:
1 1/2 C. Ritz crackers, crushed
2 C. cheddar cheese, grated and divided
4 Tbsp. butter, melted
4 1/2 C. cooked elbow macaroni – still hot! (about 8 oz. uncooked)
1/2 C. chives and onion cream cheese
2 Tbsp. butter, cold
2 large eggs
1/2 C. milk
1/4 C. sour cream
1/4 tsp. salt
Pinch red pepper flakes, optional

Directions:
Preheat oven to 350 degrees.
Generously spray muffin tin with cooking spray.
While macaroni noodles boil, cooked according to package directions, combine the crushed crackers in a large bowl, 1 C. shredded cheese and the melted butter, mixing well until the crumbs hold together.
Divide the cracker crumb mixture among the muffin cups and firmly press the into the bottoms and up the sides of each muffin cup to make the crust. In another large bowl, combine the cooked macaroni – make sure it’s still hot – and 1/2 C. of the shredded cheddar, the cream cheese and the butter, mixing well.
In a small bowl, mix together the eggs, milk, sour cream, salt and red pepper flakes.
Add the egg/milk mixture to the cooked macaroni, and gently mix until all the ingredients are melted and smooth.
Place about 2-3 Tbsp. of the macaroni mixture into each muffin cup. Evenly top with cheese.
Any leftovers can be cooked in a separate dish alongside the muffin tin.
Bake the mac and cheese cups until lightly golden on top, about 20-25 minutes.
Let cool slightly before removing from the muffin pan. Serve immediately. Makes 12 mac-n-cheese cups.

Angel’s Tip: In the future, I may try this recipe baked in a 9x13 casserole dish with plain crushed crackers sprinkled on top in the last 10 minutes of baking.

Inspired by: The Curvy Carrot

Winnie's Sweet Slaw

This yummy recipe comes from my co-worker at the Blue Mountain Eagle Winnie Browning. It’s easy to put together and has a nice zing and crunch to it. I’m definitely adding this one to my list!

Ingredients:
medium head of cabbage, chopped
6 oz. almonds
3-4 green onions, sliced
2 granny smith apples, diced
10 slices of bacon, cooked and crumbled
5 oz. dried cranberries
1 C. poppy seed dressing, such as Kraft
      
Mix all together. Enjoy!
Serves about 10.

Savory Cooked Carrots

Savory, simple and healthy would describe this side dish from my co-worker Cheryl Hoefler. This is a creative way to add vegetables to the dinner plate. I gave this a try the other evening, and updated the picture. I have to say, I've never tasted anything quite like it – I loved the flavor!

Ingredients:
6 C. shredded carrots (about 2 pounds)
3/4 C. chopped green onion
2 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. celery salt
1/4 C. butter

Directions:
In a large bowl, combine the carrots, onions, brown sugar, salt and celery salt. Place mixture in an ungreased 1-1/2-qt. baking dish and dot with butter. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.

Tip: Since I had some on hand, I added 2-3 Tbsp. of chopped red onion - yum!
Also, if you think a full 6 cups of shredded carrots in this recipe won't disappear fast enough at your home, try halving the recipe, or freezing leftovers.

Cilantro Noodles

Sometimes you can find great recipes while waiting somewhere. This one comes from a magazine at the local dentist’s office – unfortunately, I didn’t catch the name of the magazine, but it had loads of delicious-looking recipes!
Cilantro and noodles – I thought, "What could be better?"
Now, if you don’t care for cilantro, try using chopped green onions instead for the great color and taste.
This is an easy recipe, and I happened to have the ingredients on hand last night – I bought shallots the other day while I was thinking about the recipe.
Even my youngest loved it, and wanted seconds! There wasn’t any left, so next time I’ll double the recipe for my family.

3 pkgs. Top Ramen (you won’t need the flavor packets)
2 Tbsp. canola oil
1 tsp. sesame oil
2 Tbsp. (1-2) shallots, peeled and chopped finely
2 Tbsp. soy sauce
1/2 C. cilantro, chopped

Bring water in a pot to a boil and add Top Ramen. Boil 3 minutes, stirring occasionally. Meanwhile heat a skillet over medium heat, add canola and sesame oils and when warm saute diced shallots. Once shallots are soft, deglaze pan with 2 Tbsp. soy sauce. Add chopped cilantro.
With a spaghetti spoon or tongs lift noodles out of pot, draining water off, and add to the skillet. Toss and serve warm.

Serves 4-5 as a side.

Angel’s Tip: Add egg strips or cooked diced chicken to make it a meal. For egg strips, cook egg like an omelet, roll up and slice.

Strawberry Freezer Jam

Fresh strawberry jam is so much better than store-bought, wouldn’t you agree? Please believe me when I tell you this recipe is so easy, you will kick yourself for not trying it out sooner! There is no cooking involved, and this brand of pectin uses less sugar than some other brands – it’s a snap!
If you choose to make peach jam, see instructions below – it requires 1 Tbsp. lemon juice.
Just remember to get Ball RealFruit Instant Pectin – make sure it says INSTANT – for the quick method.
The finished product makes about 2 cups and can be poured into canning jars or plastic resealable containers, both work great.
Can you taste the fresh strawberries???

Ingredients:
1 2/3 C. strawberries, crushed or finely chopped
2/3 C. sugar or Splenda No Calorie Sweetener, Granulated
1 small packet Ball RealFruit Instant Pectin (see picture below)

Directions:
1. Stir sugar and contents of package in a bowl.
2. Add fruit. Stir 3 minutes.
3. Ladle jam into clean jars (or plastic containers) and let stand 30 minutes. Enjoy!

Tips: Plastic freezer jar or glass jars with straight sides work best for freezing. When filling jars, leave 1/2 inch headspace to allow for expansion during freezing. If you use frozen fruit the result will be a little bit runny, but still tasty.

For peach jam: stir peaches, sugar and lemon juice in a bowl, let stand 10 minutes. Add pectin gradually to prevent clumping. Stir 3 minutes. Ladle jam into clean jars and let stand 30 minutes.

Creamy Potato Salad

There are lots of variations available for the picnic classic, potato salad. One could use sweet or dill pickles, mayonnaise or salad dressing, regular or Dijon mustard, yellow or green onions.

But really, you use what you have on hand and add enough mayonnaise or salad dressing to suit your preference of texture.

I had a little help for this recipe from my mom and from the cookbook “Mama Dip’s Kitchen” by Mildred Council which I loaned from the Grant County Library. Council suggests using new potatoes, which have no sprouting and which are about the same size for even cooking - she also adds pimentos.

2 ½ lbs. potatoes, about 10 medium sized, washed and unpeeled
1 tsp. salt
1 C. sweet pickle relish
3/4-1 C. mayonnaise
2 Tsp. prepared mustard
½ C. celery, chopped
½ C. onion, chopped
3 hard boiled eggs, grated

Place the washed, unpeeled potatoes in a large pot and pour in just enough water to cover the potatoes. Bring water to a boil and simmer about 35 minutes, or until tender. Drain off hot water and pour in cold water. When cool enough to handle peel the potatoes, dice them and place in a large bowl.

Mix the other ingredients in a separate bowl and stir into the potatoes. Serves 10-12.

Angel’s tip: You can keep your potato salad cool at a picnic by filling a large bowl half full of ice and placing the potato-salad bowl on top of that.

Pot Stickers on Your Plate

Former John Day resident, Wade Phillpotts shared this recipe for pot stickers. He developed the recipe to accommodate a friend who follows a vegan diet, using texturized vegetable protein (TVP). Pork flavored with ginger and soy sauce can also be used.

Wade is an ACF certified executive chef working on a BA in hospitality management and environmental tourism degree, and he lives with his wife, Kat, and four children in Salt Lake City, Utah.

I tried some of Wade’s skewered sesame chicken several years ago - still a memorable dish!

I’m sure the pot stickers are equally delicious. Picking up ingredients to make the recipe is at the top of my to-do list!

Wade Phillpotts’ Pot Stickers

1/2 head green cabbage, cored and shredded
2 baby bok choy, 1/4" chop
2 C. matchstick carrots
2 bunches green onion, 1/4" slice
3 tsp. crushed ginger
1 clove crushed garlic
1/2 tsp. sesame oil
2 Tbsp. soy sauce
1 C. dry TVP (textured vegetable protein)
or use 1 ½ C. ground pork cooked with 1 tsp. ground ginger and 1 Tbsp. soy sauce
1 pkg. wonton wrappers

If using TVP, rehydrate it with 1 cup boiling water and 1/2 packet of oriental Ramen packet. Let sit for 5 minutes.

If using pork, mix in the ground ginger and soy sauce and thoroughly cook.

Put all vegetables in a cold cast iron pan. Turn on the heat and stir occasionally until vegetables start to wilt. Add sesame oil and soy sauce. Cook until the carrots *just* break when you bend them. Sit to cool.

Squeeze out excess liquid and mix in TVP or add the pork at this point. Stuff pot stickers. When doing the pot stickers use just a little water on your finger tips to wet and stick the seams.

To cook pot stickers:

Heat 2 Tbsp. of oil in the pan on high heat. Place pot stickers flat side down and cook until browned and crisp. (DO NOT MOVE THEM IN THE PAN). Add 1/4 C. water to hot pan. (be careful it WILL splatter) Cover immediately and let steam - about a minute - until hot. Remove the lid and continue cooking until remaining water evaporates off.


Tips: This recipe would also work for fried spring rolls.

This recipe freezes well and will reheat from frozen in the pan. They will keep in a Zip-Lock type bag for about two months. TVP does not keep well in the fridge. Only rehydrate as much as you will eat or freeze.

Wade uses Bob’s Red Mill TVP which is available in most grocery stores, and he says it has the advantage of being shelf stable and by the pound is much less expensive than ground beef.

Samosa Recipe

From Nicole Towers



For the pastry: 2 C. flour
1/2 tsp. salt
4 Tbsp. oil
4 Tbsp. water

For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp. oil
1 medium onion, peeled and finely chopped
1 Cup (175 g) shelled peas
1 Tbsp. finely grated peeled fresh ginger
1 fresh hot green chili, finely chopped
3 Tbsp. very finely chopped fresh green cilantro
3 Tbsp. water
1 1/2 tsp. salt
1 tsp. ground coriander seeds
1 tsp. garam masala, or curry to substitute
1 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons of oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water – or a tiny bit more – and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh cilantro, and 3 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, and cayenne. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt . You may want more. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
If you are not accustomed to deep frying, using the Puff Pastry and baking method is recommended.
Cilantro Chutney (serve with Samosa)
1 bunch cilantro leaves (stems removed)
1 tsp. chopped fresh ginger
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
1 green jalepeno pepper, seeded
1/2 onion, diced
1 C. plain yogurt
Place all ingredients in a blender or food processor. Blend on high until smooth, about one minute.
Naan (soft flat bread)
2/3 C. warm water (110 F)
1 tsp. active dry yeast
1 tsp. white sugar
2 C. all-purpose flour
1 tsp. salt
1/4 C. butter
2 Tbsp. plain yogurt
2 tsp. onion seed (optional)
Whisk warm water with yeast and sugar until dissolved. cover and let stand 10 minutes in a warm place.
Sift flour and salt into a large bowl, add yeast mixture, half of the butter and all of the yogurt. Mix into a soft dough then knead on floured surface, five minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand 1 1/2 hours or until doubled in size.
Punch down dough then knead five minutes. Divide dough into six balls. Roll each ball into 8-inch round discs.
Cover an oven tray with foil. Brush Naan with remaining oil and sprinkle with onion seed. Cook Naan one at a time under a very hot grill. Cook 2-3 minutes or until lightly puffy and browned. Turn and brush with butter and cook another 2-4 minutes.
Raita (yogurt with cucumber) - Punjab, North India
2 C. plain yogurt
salt and pepper to taste
3 Tbsp. onion, chopped
1/2 tsp. cumin
1 Tbsp. fresh cilantro, chopped
1 cucumber, seeded and diced
Combine all ingredients and serve chilled.

Café Rio Rice

3 cups water

4 tsp chicken bouillon

4 tsp garlic minced

1/2 bunch cilantro

1 can green chilies

3/4 tsp salt

1 Tb butter

1/2 onion

3 cups rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 min.

Cowboy Caviar

Found at www.sparkpeople.com

Ingredients

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp. salt

1/2 tsp. pepper

Directions:

1. Combine all ingredients in a bowl.

2. Cover and chill.

3. Garnish with avocado slices or cilantro sprigs.

4. Serve with tortilla chips

Number of Servings: 24

Green Beans with Bacon

This is a version of another recipe that Jeanette enjoys which I found on the Internet at www.cooksrecipe.com. This could be doubled for a bigger crowd.

4 slices maple-flavored bacon, diced

1/4 cup chopped onion

2 (14_ounce) cans cut green beans, drained

1 teaspoon sugar

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

In skillet fry bacon until nearly crisp. Add onion and cook until onion has softened. Add green beans, sugar, salt and pepper. Cover and cook over low heat for about 5 to 10 minutes. Serve immediately.

Makes 6 to 8 servings.

Barbecue Beans

by Jeanette Hueckman

2 cans butter beans, drained

2 cans kidney beans, drained

1 lg. can baked beans S&W red & yellow

3/4 lb. bacon (Jeanette uses peppered bacon)

2 lbs. hamburger

1 C. chopped onions

1 C. brown sugar

1 C. ketchup

4 Tbsp. cider vinegar

2 1/2 Tbsp. dry mustard

2 tsp. salt

Cook bacon until crispy, according to package instructions, cool and crumble or cut into small pieces. Brown hamburger.

Preheat oven to 300 degrees F.

Combine ingredients in a large oven-safe stew pot and bake, covered, for 1 hour or heat in crock pot on low for about 2 hours.

'Have you eaten your rice today?'

Kusherie (Brown Rice and Lentils) - Eygpt

Did you know that there are more than 40,000 varieties of rice?

I didn’t know that until I attended a class called “The International Flavor of Rice” at the Church of Jesus Christ of Latter-day Saints cultural hall on May 28.
This class was one of a series to encourage people to store food, and to teach them how basic staples can be used.
A class featuring Dutch-oven cooking is planned for July.
We also learned from Ginger Haney, the instructor who researched the staple, that a common greeting in China is, “Have you eaten your rice today?”
Other tidbits I found on the Internet:
In China, at the beginning of the new year, people do not say, “Happy New Year!” but “May your rice never burn!”
In Taiwan, China, & Japan death is symbolized by chopsticks stuck into a mound of rice.
In Singapore, a good job is an iron rice bowl, and being out of a job, a broken rice bowl.
In Japan, auto titans are even rooted in the rice fields: Toyota means bountiful rice field and Honda means main rice field.
In Lao PDR and Thailand, the phrase for eating rice is synonymous with eating food.
Sources: W.W. Williams, "From Asia’s Good Earth," Hemispheres, December 1996. IRRI, Sustaining Food Security Beyond the Year 2000, Medium-Term Plan 1998-2000, 1997
From, “Rice and Japanese Culture” by Yoko Kano June 29, 2004 at Duke University “What do you Know About Asia.”
Out of the dozen or so dishes that were available to sample I chose just a few that I especially liked, and I invite you to share your favorites - just add them in the comments section or email them to me at angel@bmeagle.com.
Thai Chicken and Rice Soup
While this recipe does call for fish sauce, trust me, it is not even slightly fishy tasting - it just adds to the overall flavor, which is very good!

Coconut Rice - Brazil
Serve as a side dish with chicken, steak or pork - add pineapple chunks or slices if you like. Serves 4-6.

Arroz con Leche (Milk with Rice) - Peru
This recipe, submitted by Merry Henry of Mt. Vernon, would make a yummy dessert.

Kusherie (Brown Rice and Lentils) - Eygpt
Kathy Bates of Prairie City who prepared this dish said she made it with two onions instead of three and she used a gourmet-type of brown rice. It was delicious Kathy!

Arroz con Leche (Milk with Rice) - Peru

This recipe, submitted by Merry Henry of Mt. Vernon, would make a yummy dessert.
2 C. water
1 can evaporated milk
2 cans of sweetened condensed milk
1 C. rice
1 tsp. vanilla extract
lemon peel (optional)
1 cinnamon stick
ground cinnamon
Soak rice in cold water for one hour, drain. In heavy saucepan bring rice water and cinnamon stick(s) to a boil. Add optional lemon peel, lower heat and simmer until rice is cooked. When rice is very well cooked remove cinnamon stick(s) and lemon peel, add vanilla extract, evaporated milk and sweetened condensed milk. Cook, stirring constantly until it reaches desired consistency. Place in individual serving cups and chill for about 1 1/2 hours. Garnish with ground cinnamon and cinnamon stick before serving. Serves 4-6.

Coconut Rice - Brazil

1 Tbsp. butter
1 tsp. brown sugar
2 tsp. kosher salt
2 C. jasmine rice, washed and drained
1 14 oz. can of coconut milk
2 C. water
1/2 C. chicken broth
1/4 C. sweetened coconut flakes (optional)
Rinse jasmine rice, drain for 15 minutes. Melt butter in a saucepan over medium heat. Add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains are coated evenly. Add coconut milk, chicken broth and water. Stir occasionally to prevent grains from sticking to bottom. When boiling immediately cover with tight fitting lid, turn heat to medium-low and simmer for 20 minutes. Stir rice occasionally to prevent sticking. Remove pan from heat, but do not open lid. Let sit for 10 minutes. While rice is cooking, toast coconut flakes in a dry skillet as soon as flakes are golden brown, about 2 minutes. Sprinkle coconut over rice. Serve as a side dish with chicken, steak or pork - add pineapple chunks or slices if you like. Serves 4-6.

Kusherie (Brown Rice and Lentils) - Eygpt

From Kathy Bates


Kathy Bates of Prairie City who prepared this dish said she made it with two onions instead of three and she used a gourmet-type of brown rice. It was delicious Kathy!
Topping:
2 T. olive oil
3 medium onions, thinly sliced 4 cloves garlic, minced
Base:
2 Tbsp. olive oil
1 C. lentils
3 C. boiling water or stock
1 tsp. salt
Pepper to taste
1 1/2 C. brown rice
1 C. boiling water
Sauce:
3/4 C. tomato paste
3 large diced tomatoes and 2 small cans tomato sauce
1 green bell pepper, seeded and chopped
celery leaves, chopped (optional)
1/2 tsp. salt
1 tsp. ground cumin
1/4 tsp. cayenne pepper or crushed red chilies, to taste
Put four cups of water or stock on to boil.
Prepare topping: In small skillet over medium-low heat, saute onions and garlic in oil until caramelized. This takes quite awhile, so start it first.
Prepare lentils and rice: Heat 2 Tbsp. olive oil in large heavy saucepan or skillet with lid over medium heat. Add lentils and brown about 5 minutes, stirring often. Very slowly add 3 cups boiling water or stock. Lentils will pop out of pan if water is added too quickly. Add salt and pepper and cook 20 minutes more. Stir in rice and remaining cup of boiling water or stock and bring to boil. Reduce heat, cover and simmer 25 (up to 40) minutes. Do not stir.
Prepare sauce: In large saucepan, combine tomato paste, tomatoes (or substitute) chopped bell pepper, celery leaves, salt, cumin and cayenne or chilies. Bring to boil, then reduce heat and simmer 20 minutes or until rice and lentils are done.
To serve: Spoon sauce over rice and lentil mixture. Top with browned onions. You may also omit sauce and substitute plain yogurt, or use yogurt in addition to sauce. Serves 6.

Microwave Dutch Oven Potatoes

I searched and found this recipe on the internet. It was submitted by Becky Low on KSL news channel. I haven’t tried it yet, but for those without a Dutch oven, or looking for quicker results, this may be worth a try. Nothing beats Dutch oven potatoes made outdoors though!
Ingredients:
6 baking potatoes, medium
1 onion, sliced
6 slices bacon, chopped
salt and pepper, to taste
If a crispier bacon is desired microwave bacon 3-5 minutes. Stir once or twice during cooking to separate pieces. Bacon should not be crisp. Peel or scrub potatoes, slice into 1/4 inch slices or 1/2 inch cubes. Slice onion and separate into rings. Layer bacon, onion, and potatoes in a microwave safe baking dish. Salt and pepper each layer to taste. Cover. Microwave on high for 15 minutes or until potatoes are tender (rotate dish 1/4 turn 3 times during cooking, stir potatoes). Allow potatoes to stand 2-3 minutes before serving.
Amount Per Serving Calories 283 Calories from Fat 38 Percent Total Calories From: Fat 13% Protein 11% Carb. 76% Nutrient Amount per % Daily Serving Value Total Fat 4 g 6% Saturated Fat 1 g 7% Cholesterol 7 mg 2% Sodium 339 mg 14% Total Carbohydrate 54 g 18% Dietary Fiber 2 g 6% Protein 7 g Vitamin A 0% Vitamin C 51% Iron 16%

Oven French Fries

French fries are something I try to avoid, but you don’t have to hide from these ones. They are healthy and delicious! This comes from “The American Heart Association Cookbook.”


4 medium potatoes
1 tablespoon oil


Preheat oven to 475 degrees.

Peel potatoes and cut into long strips about 1/2 inch wide. Dry strips thoroughly on paper towels. Toss in a bowl with oil as if making a salad.

When strips are thoroughly coated with the oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides. If a crispier, browner potato is desired, run under broiler for a minute or two. Sprinkle with salt before serving.

Makes 6 servings.

Approximately 80 calories per serving.