INGREDIENTS:
•
2 pounds ground beef
•
1/2 cup chopped onion
•
1 medium sweet red
pepper, chopped
•
1 teaspoon garlic salt
•
2 1/2 pounds potatoes,
peeled and cooked
•
1 to 1 1/2 cups (8 to 12
ounces) sour cream
•
1 can (10-3/4 ounces)
condensed cream of mushroom soup,
undiluted
• 1 can (16 ounces) whole kernel corn,
drained
•
1/2 cup milk
•
2 tablespoons butter,
melted
•
salt and pepper to taste
•
chopped fresh parsley
(optional)
DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl, mash potatoes with sour
cream.
Add salt and pepper; set aside.
In a large skillet, cook beef with onion and
red pepper until meat
is no longer pink and vegetables are tender;
drain.
Stir in garlic salt, soup, corn and milk.
Spread meat mixture into a 13 inch x 9 inch
baking dish.
Top with mashed potatoes; drizzle with
butter.
Bake,
uncovered, for 30 to 35 minutes or until
heated through.
For
additional browning, place under broiler for
a few minutes.
Sprinkle with
parsley if desired.
Yields -
8 servings
Irish Herbed Potatoes
INGREDIENTS:
•
2 1/2 pounds potatoes,
peeled and cut into wedges
•
1/2 cup butter, melted
•
1 tablespoon lemon juice
•
1/4 cup minced fresh
parsley
•
3 tablespoons minced
chives
•
3 tablespoons snipped
fresh dill or 3 teaspoons dill weed
•
1/8 teaspoon salt
•
1/8 teaspoon pepper
DIRECTIONS:
Place
potatoes in a large saucepan and cover with
water.
Bring to a
boil.
Reduce heat;
cover and simmer for 15 to 20 minutes or
until tender; drain.
Transfer to a
large serving bowl.
In a small
bowl, combine the remaining ingredients
and
pour over
potatoes and toss to coat.
Yields -
8 servings
Green Beans with Parsley
Sauce
INGREDIENTS:
•
2 pounds fresh green
beans, trimmed
•
2 tablespoons butter
•
2 tablespoons
all-purpose flour
•
1 teaspoon salt
•
1/8 teaspoon pepper
•
1 1/2 cups chicken broth
•
2 egg yolks
•
1/2 cup milk
•
1 cup minced fresh
parsley
DIRECTIONS:
Place beans
in a large saucepan and cover with water;
bring to a boil.
Cook,
uncovered, for 8 to 10 minutes or until
crisp tender.
Meanwhile, in
a large skillet, melt butter over medium
heat.
Stir in the
flour, salt and pepper until smooth.
Gradually
whisk in broth.
Bring to a
boil; cook and stir for 1 to 2 minutes or
until thickened.
Remove from
the heat.
In a small
bowl, combine egg yolks and milk.
Stir a small
amount of hot broth mixture into egg
mixture.
Return all to
the pan, stirring constantly.
Bring to a
gentle boil; cook and stir for 2 minutes or
until thickened.
Stir in
parsley.
Drain beans;
top with sauce.
Yields -
8 servings
