by Dorothea Brandt Malloy
Ingredients:
6-8 medium russet potatoes
1/2 cup milk
1 stick of butter
salt and pepper to taste
Directions:
1. Wash potatoes and place them in a vegetable steamer basket, or in a pot with about 1 inch of water. Steam 30-45 minutes, until tender. Cool until easy to handle.
2. Peel potatoes and cut out any bad spots or green areas. Cut into chunks and place in a mixing bowl.
3. Melt butter.
4. Heat milk until steaming but not boiling.
5. Mash potatoes with a potato masher or using a stand mixer, adding butter and hot milk until they reach the desired consistency. Season to taste with salt and pepper.
6. Serve immediately.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Roasted Sweet Potatoes with Lime
by Bill Malloy
Makes 8 servings
Ingredients:
3 1/2 lbs sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
3/4 tsp salt
1/2 tsp black pepper (or less to taste)
1/2 cup water
1/4 cup sugar
2 TB fresh lime juice (fresh lime juice that has been frozen works just as well)
1 tsp finely grated fresh lime zest
Directions:
1. Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees.
2. Peel sweet potatoes and cut into 1/2 inch cubes. You should have about 10 cups of sweet potato cubes.
3. Melt the butter and mix with salt and pepper in a large bowl. Add potato cubes and toss to coat.
4. Spread potatoes in one layer in two shallow baking pans (15 x 10 x 1 inch).
5. Roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total. If potatoes are crowded, use a wide spatula to scrape bottom and turn and gently mix halfway through.
6. While potatoes roast, bring water, sugar, and lime juice to a boil in a small saucepan, stirring until sugar is dissolved. Then simmer until reduced to about 6 tablespoons, 6 to 8 minutes.
7. Toss potatoes with syrup and zest in a large bowl.
Note: Potatoes can be roasted and syrup made a day ahead. Chill each separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest.
Makes 8 servings
Ingredients:
3 1/2 lbs sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
3/4 tsp salt
1/2 tsp black pepper (or less to taste)
1/2 cup water
1/4 cup sugar
2 TB fresh lime juice (fresh lime juice that has been frozen works just as well)
1 tsp finely grated fresh lime zest
Directions:
1. Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees.
2. Peel sweet potatoes and cut into 1/2 inch cubes. You should have about 10 cups of sweet potato cubes.
3. Melt the butter and mix with salt and pepper in a large bowl. Add potato cubes and toss to coat.
4. Spread potatoes in one layer in two shallow baking pans (15 x 10 x 1 inch).
5. Roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total. If potatoes are crowded, use a wide spatula to scrape bottom and turn and gently mix halfway through.
6. While potatoes roast, bring water, sugar, and lime juice to a boil in a small saucepan, stirring until sugar is dissolved. Then simmer until reduced to about 6 tablespoons, 6 to 8 minutes.
7. Toss potatoes with syrup and zest in a large bowl.
Note: Potatoes can be roasted and syrup made a day ahead. Chill each separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest.
Candied Yams
by Dorothea Malloy
Ingredients:
3-4 lbs yams or sweet potatoes
½ cup orange juice
½ cup pineapple juice
½ cup sugar
½ cup packed brown sugar
1/4 tsp ground ginger
1 tsp lemon juice
2 TB cornstarch
1 TB Benedictine
1 TB butter
Directions:
1. Boil potatoes until just beginning to get tender, not soft, but easy to peel.
2. Preheat oven to 350 degrees. Peel potatoes and cut into 1 1/2 " slices. Place slices in a single layer in a 13 x 9 inch pan.
3. Mix 1/4 cup of either juice with the cornstarch. Heat remaining juices, sugars, and ginger on medium until bubbly and sugar is dissolved. Add the cornstarch/juice mixture, Benedictine and butter and stir until butter melts.
4. Pour sauce over the potatoes and bake 30 minutes. Turn and baste potatoes; bake 20-30 minutes more.
Ingredients:
3-4 lbs yams or sweet potatoes
½ cup orange juice
½ cup pineapple juice
½ cup sugar
½ cup packed brown sugar
1/4 tsp ground ginger
1 tsp lemon juice
2 TB cornstarch
1 TB Benedictine
1 TB butter
Directions:
1. Boil potatoes until just beginning to get tender, not soft, but easy to peel.
2. Preheat oven to 350 degrees. Peel potatoes and cut into 1 1/2 " slices. Place slices in a single layer in a 13 x 9 inch pan.
3. Mix 1/4 cup of either juice with the cornstarch. Heat remaining juices, sugars, and ginger on medium until bubbly and sugar is dissolved. Add the cornstarch/juice mixture, Benedictine and butter and stir until butter melts.
4. Pour sauce over the potatoes and bake 30 minutes. Turn and baste potatoes; bake 20-30 minutes more.
Mom’s Candied Yams
by Febrina Picone Malloy
Ingredients:
4 1/2-5 lbs boiled yams
1/4 cup butter (or more)
1/2 cup dark brown sugar (or more)
Directions:
1. Peel boiled yams and slice thick, filling a 13 x 9" glass pan.
2. Cover yams with a layer of thin slices of butter and top with dark brown sugar. Bake covered with foil for 30 minutes at 350 degrees.
Ingredients:
4 1/2-5 lbs boiled yams
1/4 cup butter (or more)
1/2 cup dark brown sugar (or more)
Directions:
1. Peel boiled yams and slice thick, filling a 13 x 9" glass pan.
2. Cover yams with a layer of thin slices of butter and top with dark brown sugar. Bake covered with foil for 30 minutes at 350 degrees.
Holiday Yams, Apples ‘n Pears
by Cyndi Malloy
This is my own recipe and it has evolved over the years. Cooking time will vary, so check with a fork often. Smaller families should cut the recipe in half, as leftovers are only good for a day or so.
Ingredients:
6 large yams, uncooked, cut into quarters
1-2 apples, cut into 1 inch pieces
1-2 pears, cut into 1 inch pieces
1 cup pecan halves (or more if preferred)
lots of brown sugar
butter
Directions:
1. Arrange yams in 10 x 13 Pyrex pan. (If they are too large, use an additional smaller pan). Top each piece with a dab of margarine or butter. Sprinkle generously with brown sugar. (I use a lot—after all, you can splurge on holidays).
2. Bake at 350° for 1/2 hour, covered (I use foil).
3. Uncover and carefully turn over each yam piece. Add apples, pears, and pecans. Spoon syrup/juice over all.
4. Bake for an additional 20-30 minutes, covered. Uncover if there is too much liquid.
5. Remove covering and baste again.
6. Turn off the oven and leave pan inside, uncovered, so juice will become the consistency of syrup. Yams are done when easily pierced with fork.
7. Turn pieces and baste again just before serving.
This is my own recipe and it has evolved over the years. Cooking time will vary, so check with a fork often. Smaller families should cut the recipe in half, as leftovers are only good for a day or so.
Ingredients:
6 large yams, uncooked, cut into quarters
1-2 apples, cut into 1 inch pieces
1-2 pears, cut into 1 inch pieces
1 cup pecan halves (or more if preferred)
lots of brown sugar
butter
Directions:
1. Arrange yams in 10 x 13 Pyrex pan. (If they are too large, use an additional smaller pan). Top each piece with a dab of margarine or butter. Sprinkle generously with brown sugar. (I use a lot—after all, you can splurge on holidays).
2. Bake at 350° for 1/2 hour, covered (I use foil).
3. Uncover and carefully turn over each yam piece. Add apples, pears, and pecans. Spoon syrup/juice over all.
4. Bake for an additional 20-30 minutes, covered. Uncover if there is too much liquid.
5. Remove covering and baste again.
6. Turn off the oven and leave pan inside, uncovered, so juice will become the consistency of syrup. Yams are done when easily pierced with fork.
7. Turn pieces and baste again just before serving.
German Potato Salad
by Dorothea Brandt Malloy
My mother’s recipe for potato salad was developed from one made by my grandmother, Dora Brandt, on her farm in Santa Maria, Texas in the 1930’s. Grandma Brandt made a sauce of fresh cream, mustard, vinegar, and sugar, heated and poured over cooked, cubed red potatoes. This recipe is my version, which differs very little from Momma’s.
Ingredients:
4 lbs. medium red potatoes, boiled, peeled, and cubed
1-2 tsp salt
1/4 tsp white pepper
1 cup liquid from pickles, or vinegar
1 cup chopped dill pickles
6-9 hard-cooked eggs
1 cup regular mayonnaise
3-5 TB prepared mustard
dash of black pepper
1/2-3/4 cup chopped celery
1/2-3/4 cup chopped onion
Directions:
1. Boil or steam potatoes until tender, about 45 minutes. (I steam them using a vegetable steamer basket in a large pot.)
2. Cool the potatoes until easy to handle. Then peel and cut them into small cubes. Pour pickle liquid or vinegar over potatoes and marinate, covered, in the refrigerator, for at least one hour.
3. Chop celery, onion, pickles and eggs, and add to potatoes. Mix in remaining ingredients. Keep chilled until serving.
My mother’s recipe for potato salad was developed from one made by my grandmother, Dora Brandt, on her farm in Santa Maria, Texas in the 1930’s. Grandma Brandt made a sauce of fresh cream, mustard, vinegar, and sugar, heated and poured over cooked, cubed red potatoes. This recipe is my version, which differs very little from Momma’s.
Ingredients:
4 lbs. medium red potatoes, boiled, peeled, and cubed
1-2 tsp salt
1/4 tsp white pepper
1 cup liquid from pickles, or vinegar
1 cup chopped dill pickles
6-9 hard-cooked eggs
1 cup regular mayonnaise
3-5 TB prepared mustard
dash of black pepper
1/2-3/4 cup chopped celery
1/2-3/4 cup chopped onion
Directions:
1. Boil or steam potatoes until tender, about 45 minutes. (I steam them using a vegetable steamer basket in a large pot.)
2. Cool the potatoes until easy to handle. Then peel and cut them into small cubes. Pour pickle liquid or vinegar over potatoes and marinate, covered, in the refrigerator, for at least one hour.
3. Chop celery, onion, pickles and eggs, and add to potatoes. Mix in remaining ingredients. Keep chilled until serving.
Carrot Gelatin Salad
by Febrina Picone Malloy
Ingredients:
2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/4 cup frozen orange juice concentrate
1/2 lemon, peeled and seeded or 1 1/2 TB lemon juice
2 TB sugar
1/4 tsp salt
1 1/2 cup carrot pieces
1 1/2 cup crushed pineapple with juice (good with peaches, too)
Directions:
1. In blender container, sprinkle gelatin over cold water. Add boiling water, cover and process at high speed until gelatin dissolves.
2. When gelatin is dissolved, turn control to highest speed and add orange juice concentrate, lemon, sugar, and salt. Continue to process until smooth.
3. Stop blender, add carrot pieces, cover and chop by turning to high speed and off several times.
4. Stop blender, add pineapple and juice and stir in by hand.
5. Place orange slices or pieces of pineapple or cherries in bottom of mold, to garnish. Turn into four cup mold or bowl.
6. Chill until firm, about three hours.
Ingredients:
2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/4 cup frozen orange juice concentrate
1/2 lemon, peeled and seeded or 1 1/2 TB lemon juice
2 TB sugar
1/4 tsp salt
1 1/2 cup carrot pieces
1 1/2 cup crushed pineapple with juice (good with peaches, too)
Directions:
1. In blender container, sprinkle gelatin over cold water. Add boiling water, cover and process at high speed until gelatin dissolves.
2. When gelatin is dissolved, turn control to highest speed and add orange juice concentrate, lemon, sugar, and salt. Continue to process until smooth.
3. Stop blender, add carrot pieces, cover and chop by turning to high speed and off several times.
4. Stop blender, add pineapple and juice and stir in by hand.
5. Place orange slices or pieces of pineapple or cherries in bottom of mold, to garnish. Turn into four cup mold or bowl.
6. Chill until firm, about three hours.
Sour Cream Cucumbers
by Lillie Horky
Ingredients:
1 cucumber
1 tsp salt
1/2 cup sour cream
4 tsp vinegar
salt and pepper to taste
Directions:
1. Thinly slice cucumber and sprinkle with salt. Let stand 30 minutes. Drain.
2. Combine sour cream, vinegar, salt and pepper. Pour over drained cucumbers.
3. Chill 30 minutes.
Ingredients:
1 cucumber
1 tsp salt
1/2 cup sour cream
4 tsp vinegar
salt and pepper to taste
Directions:
1. Thinly slice cucumber and sprinkle with salt. Let stand 30 minutes. Drain.
2. Combine sour cream, vinegar, salt and pepper. Pour over drained cucumbers.
3. Chill 30 minutes.
Broccoli Rice Casserole
by Cyndi Malloy
This is the original recipe but, for my large family, I use 3 cups of uncooked rice and double the other ingredients. I use an insane amount of Velveeta cheese. We like to reheat the leftovers for days. Yum!
Ingredients:
1 cup uncooked rice
1/4 cup sauteed onions (or add raw onions to uncooked rice)
1 to 1 1/2 cups broccoli, chopped tops and stems, partially cooked
1 can cream of chicken or mushroom soup
1/2 soup can milk
chunks of Velveeta cheese to taste
Directions:
1. Cook rice and then add other ingredients and mix well.
2. Bake at 350°, covered, until bubbly around the edges. Bake time will vary, depending on how much you make (approx. 30 mins for the original recipe and 45-60 mins for the size I make). I like to give it a thorough stirring once the cheese has melted, maybe halfway through bake time, to make it a more uniform yellow-orange color. I also uncover for the last 10 minutes or so.
This is the original recipe but, for my large family, I use 3 cups of uncooked rice and double the other ingredients. I use an insane amount of Velveeta cheese. We like to reheat the leftovers for days. Yum!
Ingredients:
1 cup uncooked rice
1/4 cup sauteed onions (or add raw onions to uncooked rice)
1 to 1 1/2 cups broccoli, chopped tops and stems, partially cooked
1 can cream of chicken or mushroom soup
1/2 soup can milk
chunks of Velveeta cheese to taste
Directions:
1. Cook rice and then add other ingredients and mix well.
2. Bake at 350°, covered, until bubbly around the edges. Bake time will vary, depending on how much you make (approx. 30 mins for the original recipe and 45-60 mins for the size I make). I like to give it a thorough stirring once the cheese has melted, maybe halfway through bake time, to make it a more uniform yellow-orange color. I also uncover for the last 10 minutes or so.
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