Who can find a worthy woman? For her price is far above rubies.......She looks well to the ways of her household. Proverbs 31:10-27
We're sisters who like to cook and bake, talk cooking and baking, and share recipes and kitchen wisdom.

Roasted Potatoes with Green Peppers and Onions

I don’t often buy Yukon gold potatoes, but they had some nice ones at the market today, so we decided to have some to roast.  
I know that there aren’t any herbs like rosemary or thyme or any garlic in this recipe, and you can add those according to the other dishes you may be serving with the potatoes.  However, they are excellent just like this, letting the taste of the really fresh vegetables shine through.   It is important to use good quality olive oil when it is the only seasoning.
I like roasted potatoes, because I can prepare the rest of the meal while they are roasting, cutting down on the “frazzle” time before dinner.                       
Roasted Potatoes with Green Peppers and Onions
  6             medium  Yukon Gold Potato -- 1/2" slices
  1              large  Onion -- 1 1/4" wedges
  1              large  Green Bell Pepper -- 1" pieces
  1 1/2      tablespoons  Olive Oil
                 Salt and Pepper -- to taste
Heat oven to 425°.  Cut potatoes in half lengthwise, then in 1/2 to 3/4" slices.  Cut peppers and onions.
Combine in a large bowl with the oil, salt and pepper.  Arrange on a large rimmed baking sheet, lined with foil if desired.
Bake 45 minutes until potatoes are tender and peppers are lightly charred.
Serves 6    Yield:  "4 1/2 Cups"

Per Serving: 112 Calories; 3g Fat (27.7% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat.

Sunday in Iowa...

Winter geese at one of the gates at Forest Cemetery 
in Oskaloosa, Iowa 
after the first snowfall this year

Don't Waste Food...Crispy Potato Peelings

Here's a wartime rationing idea...or maybe it started during the depression.  Don't waste the peelings from your mashed potatoes!  I use these as an appetizer; we love them.  I often bake them right away while the rest of the meal is cooking, and they never make it to the table.
My husband's comment: "Think about all the potato peelings we've wasted over the years!"
Crispy Potato Peelings
Potato Peelings
Butter or olive oil
Salt, Onion salt or Garlic salt
Preheat oven or toaster oven to 450°.
Peel potatoes as usual, thinly with a potato peeler works best.
In a baking sheet, melt a pat of butter for each potato.
Toss the peelings in the melted butter, lay out flat, sprinkle with the salt or onion salt or garlic salt.  Bake at 450° for 8-10 minutes, or until crisp and brown, turning once and salting the other side.
Serve, but you probably can't even get them to the table.
You can use a teaspoon of olive oil for each potato if preferred.

Happy Thanksgiving

"When asked if my cup is half-full or half-empty my only response is that I am thankful I have a cup." ~Sam Lefkowitz

Happy Thanksgiving from our homes to yours.
Myrna and Sue

Holiday Entertaining...Potatoes

Freezer Mashed Potatoes
When you’re thinking about holiday menus, most folks include potatoes of some kind.  You can make sure your schedule isn't too hectic by using some do-ahead recipes. 
My favorite recipe is this one; and not just for entertaining.  I make this up and freeze 2 portions that I can microwave in minutes for a meal anytime.  That way I'm sure that bargain bag of potatoes doesn’t rot before I can use it up.  The cream cheese is necessary to keep a nice mashed potato texture for frozen potatoes.  If you look at this recipe before it is fully reheated; it will look too runny to possibly work; but it sets up when it's hot enough!                   
Freezer Make-ahead Mashed Potatoes
5        pounds  potatoes
  1      large  egg
     ½  teaspoon  garlic powder
  3      tablespoons  butter
  1      teaspoon  salt
  8      ounces  cream cheese
Start heating water in stock pot (about 1/2 full) and put out cream cheese and egg to come to room temperature. Peel and quarter and chop potatoes, cook until tender, about 20 minutes, drain well.  In large mixer bowl, combine cream cheese, egg, garlic powder and salt and stir in potatoes.  Mash well.  Spoon into quart freezer bags (9 1/2 oz. for 2 servings).  Freeze.  Time to make and package:  about 1 hour.
Empty into cooking dish and thaw completely.  Sprinkle with paprika or shredded cheese if desired and bake at 375 degrees 30 minutes until top is golden and potatoes are set up or for 3-5 minutes in the microwave, stir once, until set up and hot. 
Entire 5# potato recipe amount (16 servings) can be baked in a 9X13 pan or microwaved a little longer (until set up).  You can thaw them overnight, and then bring them to room temperature, about 30 minutes.  
For slow cooker: Transfer to a greased 3- or 4-quart slow cooker. Cover and cook on low for 3 to 3-1/2 hours.
Yield:  "1 3/4 quarts or 16 side servings"

Here are several other good entertaining-style potato recipes:

Escalloped Potatoes

Crispy Potato Patties

When Myrna and I were kids, or our husbands, for that matter, all of our Moms made potato patties or cakes from leftover mashed potatoes.    It was part of the “Use it up” mentality of that generation, and we all also had plenty of potatoes that everyone raised in their gardens. 
Here’s a version I like better than my Mom’s; she didn't have access to those crispy Panko crumbs, and she also used a lot more fat.   You can season those potatoes to suit your other meal choices.                 
                            Crispy Potato Patties
   2        cups  Mashed Potatoes -- leftover
  ½       cup  Panko
  1        large  Egg -- lightly beaten
 2         tablespoons  olive oil
 2         tablespoons butter
  ½       cup  Panko -- for coating
In a large bowl, combine the mashed potatoes, first amount of panko, and beaten egg. Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining panko.
In a large nonstick skillet over medium heat, add the vegetable oil and butter. Handling carefully with a turner, add half of the patties and cook until golden brown, 3 to 5 minutes. Repeat the procedure with more oil and butter, if needed, and remaining patties. Serve hot.

I make 8 thin patties from this amount.

Sukkerbrunede Kartofler

This dish caught my eye in last year's  "Capper's Farmer Holiday Special" and I had to try it.  We enjoyed it a lot; and it was certainly easy to make.
 Danish Sugar-browned Potatoes (Sukkerbrunede Kartofler)

  1        pound  New Potatoes
  2        tablespoons  Butter
  4        tablespoons  Sugar

Select new potatoes, preferably small.  If medium size, they should be halved or quartered into even pieces.
Peel and cook potatoes about 15-20 minutes, just until done. 
 Melt butter over low heat and add the sugar in same saucepan.  When it becomes frothy, add the potatoes.  Turn repeatedly, until the potatoes become well coated and light brown.
4 Servings

  "Capper's Farmer Holiday Special 2014"
Per Serving: 189 Calories; 6g Fat (27.2% calories from fat); 2g Protein; 33g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 65mg Sodium.  Exchanges: 1 Grain(Starch); 1 Fat; 1 Other Carbohydrates.