Herb   Roasted   Potatoes

 

 

 

 

INGREDIENTS:

1 1/2 pounds red or Yukon gold potatoes, peeled, cut into wedges.

1 tablespoon melted butter

1 tablespoon vegetable oil

2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley

1/2 teaspoon dried dillweed

1/2 teaspoon dried rosemary, crumbled

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

salt and pepper

 


 


DIRECTIONS:
 

Heat oven to 375 degrees.

 

Line a baking sheet with foil;  grease the foil lightly.

 

Combine potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders

in a large food storage bag.

 

Mix in the bag until potato wedges are thoroughly coated.

 

Arrange potatoes in the prepared baking pan in a single layer.

 

Sprinkle with salt and pepper.

 

Bake for 45 to 55 minutes, or until potatoes are tender and nicely browned.

 

 

Serves 4

 

 

 

 

 

Homemade   Hash   Brown   Potatoes

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INGREDIENTS:

4 cups cold cooked potatoes, chopped

1 tablespoon minced onion

1 teaspoon salt

4 eggs - beaten

1/4 teaspoon pepper

1/4 cup milk

3 tablespoons butter

 

 

 


DIRECTIONS:
 

Combine the potatoes, onion, salt, pepper, and milk.

Melt butter in a large heavy skillet over medium heat.

Do not let burn.

 

When butter is hot, add potato mixture.

 

Press down firmly.

 

Reduce heat and fry slowly until bottom is golden brown.

 

Do not stir.

 

Turn carefully or put under broiler to brown the other side.

 

 

Serves 4

 

 

 

 

 

Broccoli   with   Almonds

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INGREDIENTS:

3 packages ( 10 ounces each) frozen broccoli spears

3 tablespoons melted butter

1/3 cup toasted slivered almonds

salt and pepper

 

 

 


DIRECTIONS:
 

Cook broccoli until tender according to package directions; drain.

 

Pour melted butter over broccoli, sprinkle with toasted almonds,

and season to taste with salt and pepper.

 

 

Serves 6

 

 

 

 

 

Mexican   Style   Lima   Beans

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INGREDIENTS:

3 strips bacon

1 small onion

1 clove garlic

1/4 cup green bell pepper

1 can (14.5 ounces) diced tomatoes

1 1/2 teaspoons chili powder

1 teaspoon salt

1 teaspoon sugar

2 cups cooked Lima beans

 

 

 


DIRECTIONS:
 

Saute bacon until crisp;  remove to paper towels to drain.

 

To the bacon fat over medium heat, add onion, garlic, green pepper,

tomatoes, chili powder, salt, and sugar.

 

Simmer for 5 minutes.

 

In a greased baking dish, combine Lima beans and bacon.

 

Pour vegetable mixture over the beans.

 

Cover with lid or foil and bake at 350 for 20 minutes.

 


Serves 6


 

 

 

            

     

 Salem's Den  Salem 2004 and Beyond

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