Argentine Potato Salad

When we had Bishop and his family over for dinner I made this Argentine salad.  I didn't have a bag of mixed veggies, so I just used what veggies we had on hand.  And I only had 4 Tbsp of the olives.  It was good, but needed a fair amount of salt and pepper.

• 4 russet potatoes - peeled, boiled, and cubed
• 3 hard cooked eggs, chopped
• 1 (10 ounce) can mixed vegetables
• 1/2 cup mayonnaise
• 1/2 teaspoon black pepper
  1/2 teaspoon ground mustard

• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon dried dill weed
• 5 tablespoons chopped pimiento-stuffed olives
• salt and black pepper to taste
  
  

  Directions

• Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
• Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.
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Summer Casserole

SUMMER CASSEROLE

From COOKS.COM

• About 5 med. red potatoes
• 2 or 3 zucchini squash
• 1 lb. fresh mushrooms, whole *
• Salt and pepper to taste
• 1 onion, sliced into rings
• 2 or 3 yellow crookneck squash
• 1 sweet green pepper, cubed
• Olive oil and Italian seasoning

1. Scrub potatoes and trim. Slice into rounds about 1/4 inch thick, leaving skin on. Toss in a bowl with a couple of tablespoons olive oil until all slices are coated. Place in the bottom of a baking dish about 9 x 13.
2. Slice the cleaned and trimmed squashes into rounds about 1/3 inch thick and set aside in bowl. Separate onion into rings and add to squashes along with cleaned mushrooms and 1 inch sweet pepper cubes. Toss with a couple tablespoons olive oil and 2 teaspoons of Italian seasoning. 
3. When well mixed spread evenly over potatoes and bake uncovered at 325 degrees about 1 hour, or until potatoes are done. Salt and pepper to taste after baking. You can do this with just potatoes and zucchini, and is great hot or cold.

* I quartered my mushrooms, since I didn't have very many

pork potato meatballs

I made this last week sometime. They were pretty good, but not the best meatballs. I think I put too much mustard in them. I also added garlic and a few spices to them, mostly Italian seasoning. The chicken broth was pretty much soaked up by the meatballs, so adding the flour and water at the end didn't create a sauce so much as a coating.

pork potato meatballs

• 1 cup finely shredded peeled potato
• 1/4 cup chopped green onions
• 1 egg, beaten
• 2 tablespoons milk
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground pork
• 1/4 cup dry bread crumbs
• 1 1/3 cups water, divided
• 1 teaspoon chicken bouillon granules
• 2 tablespoons all-purpose flour

1. In a bowl, combine the first seven ingredients. Crumble pork over mixture and sprinkle with bread crumbs; mix gently. Shape into 1-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain. Remove and keep warm.
2. Add 1 cup water and bouillon to skillet; stir until bouillon is dissolved. Return meatballs to the pan; cover and cook for 20 minutes or until no longer pink. Combine flour and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pork and potato skillet

I found this on the Better Homes and Gardens website. I get recipes emailed to me. I changed this up a bit. I used carrots out of our garden, and cooked them slightly. I also cooked the potatoes part way then diced them. I think it turned out really well.

Pork and Potato Skillet

• 2 4-ounce boneless pork loin chops
• 3/4 teaspoon seasoned salt
• 2 tablespoons cooking oil
• 1/3 cup chopped onion (1 small)
• 1 medium red sweet pepper, cut into 3/4-inch pieces
• 3 cups partially cooked potatoes, diced
• 1 cup frozen peas
  
• 1 cup parboiled carrots
  
• 1 teaspoon dried thyme, crushed

Directions

1. Sprinkle both sides of meat evenly with the 1/2 teaspoon of the seasoned salt. In a very large skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chops in hot oil for 3 minutes. Turn chops. Cook for 3 minutes more or until brown. Remove chops from skillet.

2. Carefully add remaining 1 tablespoon oil to skillet. Add onion and sweet pepper; cook and stir for 1 minute. Add potatoes, peas and carrots, thyme, and remaining 1/4 teaspoon seasoned salt; mix well. Cook for 6 minutes, stirring frequently.

3. Place chops on top of potato mixture in skillet; cover. Reduce heat to medium. Cook for 7 to 9 minutes more or until pork chops are no longer pink and potatoes are brown. Makes 4 servings.

Pork 'n' potato dinner

This was really good, especially since I had some really fatty loin ribs ;). The potatoes on the bottom of the pan got nice and crispy. It had a really good flavor. It was quick too.
Pork 'n' potato dinner

• 2 (1 inch thick) bone-in pork loin chops
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 1/2 tablespoons grated Parmesan cheese, divided
• 1/8 teaspoon pepper
• 2 medium potatoes, thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon beef bouillon granules
• 1/2 cup boiling water
• 1 1/2 teaspoons lemon juice

1. Coat pork chops with flour. In a skillet over medium-high heat, brown chops in oil on both sides. Combine 1 tablespoon Parmesan cheese and pepper; sprinkle over chops. Arrange potato and onion slices over chops. Sprinkle with 1 tablespoon Parmesan cheese.
2. Dissolve bouillon in boiling water; stir in lemon juice. Pour over chops. Sprinkle with the remaining Parmesan cheese. Cover and simmer for 18-22 minutes or until meat juices run clear.

Oven Roasted Potatoes

I've used this recipe several times, so I was surprised I hadn't posted it yet. I don't put in the dill weed, and use only a dash of cayenne pepper (instead of crushed red pepper flakes). I've also baked these another way. I cut them into wedges, microwave them for about 4 minutes (about half done), and then mix them with the oil and herbs. Then I pan fry them on the stove in a large skillet.

Oven Roasted Potatoes

• 1/8 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Parmesan Potatoes

Hey, I'm back. After a 2 month hiatus I decided to start posting again. I didn't try a whole lot of new recipes while I was in Idaho. Mostly we ate at my in-laws, or had very simple meals at home. So I'm back with another new one. My inspiration came from this recipe, but really I tweaked it a lot, so this is my version:

6 potatoes
1/4 c. butter, melted
3 Tbsp Parmesan Cheese
Seasoning salt
garlic salt
pepper

Wash the potatoes and cut into large chunks. Boil for about 10 minutes or until barely tender - not falling apart. Dump hot water and rinse with cold water - to stop cooking. Cut into bite size pieces.
Put melted butter in 8x11 pan. Mix in potatoes. Sprinkle them with the Parmesan Cheese, Seasoning salt, garlic salt and pepper and mix to cover. Bake at 375 F for about 10 minutes. Then broil for about 5 minutes or until the Parmesan on top begins to brown.

This was really good. Everyone loved it. I'm glad I made the alterations I did.

Potato Supreme

This is my MIL's version of funeral potatoes. Very yummy, and we all love it. I'm sure I've made it in the last year, but haven't posted it for some reason. You can also reduce the amount and use it as a side dish.


4-6 medium potatoes, boiled, then skinned, and sliced very thin
1 (10.5 oz) can condensed cream of mushroom soup
4 Tbsp butter
1 pint sour cream
2 c. cheddar cheese, shredded
1/2 c. onions, chopped (I use green onions)
1/2 tsp. salt
1/4 tsp. pepper

Cook potatoes, slice, and set aside - it is important not to over cook, or they will be difficult to slice. I use a hand held slicer (it's one side of my rectangular cheese grater).
Mix together remaining ingredients. Then mix gently with the potatoes and spread into a 9x13 baking dish. Bake at 350 for 20-25 minutes, or until bubbly and heated through.

Lemon Butter Seasoned Vegetables

This was very quick and easy. And very tasty. I little too much lemon so the recipe show what I would try next time. I also reduced the butter from 6 to 4 Tbsp. And I cooked the vegetables separately.

Lemon Butter Seasoned Vegetables

INGREDIENTS

• 6 potatoes, unpeeled and chopped
• 1/2 pound carrots, quartered and cut into 2-inch long pieces
  
• 4 tablespoons butter, melted
• 3 Tbsp. lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon Italian seasoning

DIRECTIONS

1. Place potatoes and carrots in a steamer over boiling water, and cover. Cook until tender but still firm, about 15 minutes. (I would do it separately - the potatoes cook faster.)
2. To the melted butter add the lemon juice, salt, pepper and Italian seasoning. Pour over potatoes and carrots and toss.