Potatoes Elizabeth Recipes

POTATOES ELIZABETH

Steps:

• Mix sour cream, soup, salt, potatoes, onion and cheese well.
• Pour mixture into a greased 9" x 13" baking dish.
• Sprinkle with corn flake crumbs and drizzle with butter.
• Bake in a preheated 350 degree F.
• ,oven for 45 minutes, or until brown and bubbly.
• Recipe from: Home On The Range Cookbook, Sentinel Butter, ND.

POTATOES ELIZABETH

Steps:

• Peel potatoes and rutabaga and cut into 1/2" cubes.
• Place in saucepan, cover with cold water, salt lightly, and boil until tender- about 15 minutes.
• (Be careful not to overcook.) Drain.
• (Reserve the cooking water and freeze for a delicious, nutritious soup base!) Begin preheating oven to 425F degrees (about 220C degrees).
• In a small saucepan, melt margarine.
• Whisk in flour and cook over medium-high heat for 30 seconds.
• While whisking constantly, add chicken broth and milk.
• Continue whisking until sauce comes to a boil.
• Boil gently for 2 minutes.
• Remove from heat.
• Stir in salt and pepper.
• Slice half an onion into wide rings.
• Separate rings and add to potato/rutabaga mixture.
• Toss well.
• Place in casserole dish sprayed with non-stick cooking spray.
• Sprinkle with cayenne pepper, if desired.
• Pour sauce over all.
• Sprinkle evenly with parmesan cheese.
• Bake for 15 minutes, or until top begins to brown and sauce is bubbly.
• Serves 2-4.
• NOTE: Tested at high altitude.
• You may need to reduce the amount of liquids and/or cooking times.

ELIZABETH'S POTATO SALAD

Steps:

• Place the potatoes and the kosher salt in an 8-quart pot and fill it with enough water to cover the potatoes. Bring the water to a gentle boil and cook the potatoes until tender. Drain. Peel the potatoes while they are still warm and slice them 1/2-inch thick.
• Whisk together the mayonnaise, evaporated milk, vinegar, mustard, and sugar in a small bowl. In a large bowl, combine 1/3 of the potatoes, eggs, onion, and celery with about 1/3 of the mayonnaise mixture. Repeat with the remaining ingredients, combining them 1/3 at a time until they are well mixed. Season with salt and pepper. Refrigerate for 1 hour, then garnish with paprika and chives.
• Whisk together the egg yolk, mustard, and lemon juice in a large stainless-steel bowl. Add a few drops of the oil and continue whisking. Gradually add the oil in a thin stream while continuing to whisk. Stop every few seconds and check that all the oil has been incorporated. Season with the cayenne and salt and pepper. Store in the refrigerator for up to 2 weeks.

LEMONY CHICKEN WITH POTATOES AND OREGANO

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.