Mrs John F Kennedys Potatoes Suzette Recipes

MRS. JOHN F. KENNEDY'S POTATOES SUZETTE

Mrs. John F. Kennedy's Potatoes Suzette image

Time 20m

Number Of Ingredients 8

Ingredients

3 large baking potatoes
2 tablespoons butter
3 tablespoons heavy cream
1 egg yolk, well beaten
salt and pepper to taste
1 tablespoon grated Parmesan cheese
1/8 teaspoon anchovy paste
1 tablespoon finely chopped chives

Steps:

Heat oven to 400°F. Bake potatoes until fork-tender, about 1 hour. Cut in halves lengthwise, scoop out pulp without breaking shells. Mash pulp thoroughly. Add anchovy paste, chives, butter, cream, and egg yolk. Beat vigorously until light and fluffy. Season with salt and pepper. Spoon mixture into shells, sprinkle tops with cheese. Bake 15 minutes until tops are golden brown. Author's note: Mix some Parmesan cheese with paprika and sprinkle over potatoes for a nice presentation. Add a dollop of butter and place under broiler until mixture turns reddish brown and crunchy for a nice presentation.

Nutrition Facts : Nutritional Facts Serves

MRS. JOHN F. KENNEDY'S CASSEROLE MARIE - BLANCHE

Mrs. John F. Kennedy's Casserole Marie - Blanche image

Time 35m

Number Of Ingredients 7

Ingredients

1 1/2 pounds cooked drained noodles
1 cup cream-style cottage cheese
1 cup commercial sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped chives
1 tablespoon butter

Steps:

Heat oven to 350°F. Combine noodles, cheese, sour cream, salt, pepper, and chives. Pour into a buttered 2-quart casserole and dot top with the 1 tablespoon butter. Bake about 30 minutes, until noodles begin to brown. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

MRS. JOHN F. KENNEDY'S POMMES DE TERRE CHATOUILLARD

Mrs. John F. Kennedy's Pommes de Terre Chatouillard image

Number Of Ingredients 3

Ingredients

4 medium-size baking potatoes
vegetable oil
salt

Steps:

Peel potatoes and trim so that all surfaces are regular. Cut lengthwise into long, narrow, very even slices about 1/8-inch thick. Dry slices between pieces of paper toweling. Heat enough oil in a deep saucepan to fill pan half full. Heat oil to 350°F (use a deep-fat thermometer). Drop a handful of potato slices, one at a time, into the oil. Remove pan from heat and shake it to keep pieces moving constantly. When temperature reads 250°F, return pan to heat and shake it until slices begin to swell. Do not let the temperature of oil rise above 300? F Puffing will take about 8 minutes. Skim off potatoes and drain on a tray covered with paper toweling. Just before serving, heat the oil to 400°F. Drop the partially cooked slices into the hot oil. They will puff and rise to the surface. Turn constantly until browned. Drain. Sprinkle with salt. Serve hot.

Nutrition Facts : Nutritional Facts Serves

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