Starches - Potatoes, Rice and Pasta

Sweet Potato Fries with Basil Salt



Ingredients:
5 sweet potatoes, cut into about 1 by 5-inch "fries"
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes. Meanwhile combine the basil, salt, and pepper in a small bowl. When the sweet potato fries come out of the oven, sprinkle with the basil salt.

Terry's Potato Salad
From Terry Stone

Ingredients:
6 Russet Potatoes
6 eggs
2-3 ribs celery, finely chopped
1 t dry mustard
1 t sea salt
1/2 t black pepper
1 C Dukes Light Mayonnaise
Directions:
Wash and boil potatoes and eggs about 20 minutes (until a fork will stick through the potatoes, but not real soft). Pull out of hot water and drain and cool. Peel and chop potatoes fine Peel and chop eggs fine too. In a mixing bowl, mix mayonnaise, and dry seasonings together and stir into potatoes, celery, and eggs. Refrigerate and sprinkle with paprika or Old Bay Seafood seasoning. Enjoy.


Artichoke Salad
From Melissa Plaisted

Ingredients:
1 small package of yellow rice mix
2 jars of marinated artichokes
1/3 bell pepper
12 olives ---(I don’t like olives, so didn’t use them in my salad)
4 spring onions
1/3 cup mayonnaise
¾ tsp. of curry powder
Directions:
Cook the rice according to package directions. Let chill. Drain
and chop the artichokes. Save the marinade. Add the artichokes,
diced bell pepper, olives, and sliced onions to the rice. Combine
the mayonnaise, curry powder, and reserved artichoke marinade.
Add this mixture to the rice. Let chill prior to serving.



Heather's White House Potatoes
from Harriett Ingredients:
1 bags of diced potatoes with onions
5 tablespoons butter
5 tablespoons flour
2 cups whipping cream
2/3 cup of chicken broth
1 cup parmesan cheese
1 tsp salt
½ tsp white pepper
3-5 tab blue cheese
2 tsp melted butter

Directions:
Melt 5 tab butter and add 5 tab flour. Stir on low heat until you get a roux. 2 to 3 minutes. Take off heat and add 2 cups whipping cream then add chicken broth and put back on stove and stir until thickened. Stir in 1 cup parmesan cheese add salt and pepper. Take 9x13 pan greased- pour potatoes with ½ cup of onion- pour mixture on top and stir together. Put 3-5 tab of blue cheese on top. Add 2 tsp melted butter-sprinkle paprika. Bake uncovered on 425 degrees for 15 to 20 minutes. H says to cover and then take off the last half of time baking.



Julie's Potatoes AuGratin

Ingredients:
2 garlic cloves, peeled and split
4 large Idaho potatoes
flour
salt & pepper, to taste
2 cups gruyere cheese or swiss cheese, grated (or a combination)
2 -3 cups milk

Directions:
1. Preheat the oven to 325 degrees F.
2. Rub the bottom and sides of a gratin dish or 2 quart casserole with the cut sides of the garlic. Leave the garlic in the dish, if desired, or remove it if you prefer a less garlicky taste.
3. Peel potatoes and slice paper-thin (slice at the last minute so that they do not darken). Toss potatoes in flour.
4. Place a layer of potato slices in dish and sprinkle with some salt and freshly ground pepper and cheese
5. Pour some milk over the potatoes. (If you want a real rich dish, substitute cream.)
6. Repeat layers until all the potatoes, milk, and cheese are used.
7. Place the pan in the oven, uncovered, with a baking sheet underneath to catch spills and bake for 1 hour or until the top is browned and the milk has cooked down to a thick sauce.
8. During the first half hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while.
9. Serve hot.





Corny Cornbread by Paula Deen One of my family's favorites!

Ingredients:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn, see Cook's Note*
2 eggs
1 cup sour cream
1 cup grated sharp cheddar, optional
1/2 teaspoon cayenne pepper, optional


Directions:
Preheat oven to 375 degrees F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat. Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time. *Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.


Pat’s Easy Instant Potatoes Soufflé (Puff Potatoes)


Ingredients:
4 C instant mashed potatoes (made up already)
1 8 oz. cream cheese softened in the microwave oven
1 beaten egg
1/3 C grated onion
1 t saltPepper to taste


Directions:
Preheat oven to 350°. Combine in oven safe bowl.Bake in 350° oven for 45 minutes.



Dana’s Brown Rice

Ingredients:
1 C regular (Comet) white rice
1 stick margarine, melted
1 can French Onion Soup
1 can Beef Bouillion
Pepper

Directions:
Preheat oven to 350°.
Combine all ingredients in small casserole and bake at 350° for 1 hour.

Pat's Hashbrown Casserole
Ingredients:
1-32 oz Bag Shredded Frozen Hashbrown Potatoes
1 Cup Onions, minced
1 Cup Sour Cream
2 T Butter
1 Can Campbell's Cheddar Cheese or Mushroom Soup
1 Cup Shredded Cheddar Cheese (I like Extra Sharp)

Directions:
Combine all of the above and bake in a 9 x 13 greased casserole in a pre-heated 350-degree oven for 1 hour.


Thanksgiving Sweet Potato Soufflé

Ingredients:
6 cups cooked and mashed sweet potatoes
3 eggs
½ stick margarine
½ tsp. salt
¾-1 cup sugar
½ cup sweet milk
1 tsp. vanilla
1 tsp. orange flavoring Directions:
Combine all ingredients and pour into dish.

Topping:
1 cup light brown sugar
½ cup self-rising flour
½ stick margarine
1 cup chopped pecans

Mix and blend by hand the above ingredients. Spread mixture over top of soufflé. Bake at 350 degrees until topping is light brown.



Oven Roasted Red Potatoes


Ingredients:
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
1 envelope dry onion soup

Directions:
Preheat the oven to 350 degrees F.
Cut potatoes into bite size pieces. In a large bowl mix the oil and onion soup. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot.
A variation of this is to use fresh garlic and rosemary instead of the onion soup mixture.

Pasta Salad



Ingredients:
1/2 cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1 teaspoon salt 6 ounces macaroni
1/4 cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
1/2 cup shredded mozzarella cheese

Directions:
Cook pasta in a pot of boiling salted water until al dente. Drain. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

Asian Pasta Salad

Ingredients:
1 (8 ounce) package thin spaghetti
2 tablespoons sesame oil
1 dash soy sauce
1/2 teaspoon cayenne pepper
1 red bell pepper, julienned
1 bunch fresh cilantro leaves, finely chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool. Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.

BLT Pasta Salad

Ingredients:
1 (16 ounce) package medium seashell pasta
1 pound sliced bacon
1 1/2 cups light Ranch-style salad dressing
1 small onion, chopped
2 tomatoes, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool. Meanwhile, cook the bacon in a large deep skillet over medium-high heat until browned and crisp. Remove from the pan and drain on paper towels. In a large bowl, stir together the Ranch dressing, onion, and tomatoes. Mix in the cooled pasta. The pasta will absorb some of the dressing, so don't worry if it seems like too much. Refrigerate for several hours or overnight. Crumble bacon over the top just before serving.
 Golden Potato Rounds

Ingredients:
1 cup crushed cornflakes
1 1/2 teaspoons seasoned salt
4 medium potatoes, peeled and sliced 1/2-inch thick
1/4 cup butter or margarine, melted


Directions:
In a bowl, combine the cornflakes and seasoned salt. Dip potatoes in butter, then coat with cornflake mixture. Place on greased foil-lined baking sheets. Bake at 350 degrees F for 55-60 minutes or until tender.

Caesar Chicken Pasta

Ingredients:
7 ounces (2 cups) uncooked dried penne pasta
2 cups chopped cooked chicken
3/4 cup creamy Caesar salad dressing
1/2 cup reduced sodium chicken broth
1/3 cup chopped green onions
1/4 cup finely chopped red pepper
1 1/2 cups (6 ounces) mozzarella cheese, shredded
1 1/2 cups Caesar-seasoned croutons
1/4 cup grated Parmesan cheese


Directions:
Heat oven to 350°F (175°C). Cook pasta according to package directions. Drain. Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl. Add cooked pasta; stir to combine. Spoon pasta mixture into ungreased 2-quart round casserole. Top with croutons and Parmesan cheese. Bake for 20 to 25 minutes or until heated through and croutons are golden brown. Makes 6 (1 1/4-cup) servings.

Eulaine’s Macaroni and Cheese Recipe
Ingredients:
2 T cornstarch
1 teaspoon salt
½ t dry mustard (optional)
¼ t pepper
2 ½ C milk
2 beaten eggs
2 T margarine or butter
2- 2 ½ C shredded extra sharp cheddar cheese (or combine different cheeses)
1 C cottage cheese
8 oz Mueller’s Elbow macaroni (about 2 C dry), cooked 5 minutes and drained


Preheat oven to 375◦ . Cook and drain macaroni. In medium saucepan (double boiler) combine cornstarch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in eggs and 1 ¾-2 cups cheese and cottage cheese until melted. Some curds of cottage cheese may still be visible. Add cooked elbow macaroni. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered 25 minutes or until lightly browned. Makes 4-6 servings. And, it is delicious!

Southern Thanksgiving Dressing

Ingredients:
Enough cornbread and biscuits broken-up to fill pan
½ to ¾ onion
2 stalks celery
2 eggs
1 ½ tsp sage
1 ½ cans cream of chicken soup
Milk to moisten
½ stick butter
salt and pepper

Directions:
Preheat the oven to 400 degrees. Sauté onion and celery in butter until tender. Mix all ingredients in greased baking pan. Bake at 400 for 25 minutes

Golden Parmesan Potatoes


Ingredients:
6 cups Yukon gold potato slices (about 6 medium potatoes), about 1/8 inch thick
3 Tbsp. butter, melted
1/2 cup KRAFT 100% Grated Parmesan Cheese
Chopped fresh chives (optional)



Directions:
Preheat oven to 425°F. Rinse potatoes; place on paper towels, then pat dry. Brush 1 tablespoon of the butter onto bottom and side of 9-inch pie plate. Toss potatoes with remaining 2 Tbsp. butter and 1/4 cup of the cheese; arrange potato slices, in several layers, on bottom and up side of pie plate. Sprinkle with remaining 1/4 cup cheese. BAKE 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate. Invert immediately onto serving plate; sprinkle with chives, if desired. Cut into 8 wedges to serve. Serves 8.

Beannie's Spanish Rice

Ingredients:
6 bacon strips, diced
1 tablespoon canola oil
1 medium onion, chopped
1 cup uncooked long grain rice
1 3/4 cups water
2 large tomatoes, chopped
1 medium green pepper, chopped
1 teaspoon chili powder
1/2 teaspoon salt


Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

Sam's Tater Tots

Ingredients:
1 pkg. tater tots
1 small pkg. grated cheddar cheese
1 pkg. bacon pieces
Pam

Directions:
Bake tater tots according to package directions. Transfer tots to casserole dish that has been sprayed with Pam. Sprinkle with cheese and bacon and return to oven until cheese is melted.

Dana's Pawley's Island Potato Salad

Ingredients:
10 new red potatoes, chopped in large chunks
2 big tomatoes, sliced, then halved
1 purple onion, sliced, then halved
2 boiled eggs, peeled and sliced
1 T dry mustard
1 heaping T parsley flakes
1 bottle Italian Dressing
salt and pepper
Paprika

Directions:
Mix together and chill. Top with paprika.

Annie’s Hushpuppies

Ingredients:
4 Tablespoons of onion
1 ½ cup of cornmeal
½ cup of self-rising flour
¼ cup of sugar
1 egg
Enough milk to make puppies stick together
oil

Directions: Fry in oil until brown.

Baked Sweet Potato Fries
from Southern Living

Ingredients:
1/2 C fine, dry breadcrumbs
1/2 t salt
1/4 t ground red pepper
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch-thick strips

Directions:
Combine breadcrumbs, salt, and ground red pepper in a shallow dish. Spray swet potato strips on all sides with Pam; coat strips with breadcrumb mixture. Arrange sweet potato strips in a single layer on an aluminum foil-lined baking sheet coated with cooking spray. Bake at 425 for 40 minutes or until golden, turning once.

Paula Deen's Mac and Cheese

Ingredients:
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Jen's Secret Mac and Cheese

Ingredients:
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping: 3 tablespoons butter
1 cup panko bread crumbs

Directions:
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.




Cynthia’s Baked Hasselback Potatoes (adapted from one served at Stockholm’s popular old Restaurant Hasselbacken)
Makes: 4 servings
Prep: 15 min.
Bake 55 min.

It is easier to slice if you first sliver off the bottom of each raw potato so it lies flat. Then insert a long wooden skewer through potato lengthwise and ¼ inch from the bottom to keep you from cutting completely through. (I did neither of these.)

Ingredients:
4 medium all purpose oblong potatoes (6 ounces each) peeled
1/3 cup butter, melted and divided
½ teaspoon salt
1 tablespoon unseasoned fine dry breadcrumbs
1 tablespoon freshly grated parmesan cheese
Directions:
(1)Preheat oven to 425º. Slice each potato crosswise at 1/8
inch intervals, cutting to within ¼ inch of the bottom.
(2) Arrange potatoes spoke fashion in a buttered 10 inch pie or casserole dish. Drizzle 2 tablespoons melted butter evenly over potatoes and sprinkle with salt.
(3) Bake potatoes at 425º on middle oven rack for 30 minutes. Sprinkle breadcrumbs over potatoes, drizzle with remaining melted butter and bake 20 more minutes.
(4) Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.