Dad’s Potato Pancakes
Chili Verde Submitted by Christine Burke Honeycutt
Submitted by DJ Jenny from the Block
Ingredients: 1 ½ lbs. boneless beef chuck 1 ½ lbs. boneless lean pork 3 tbs olive oil 1 medium green bell pepper (seeded and coarsely chopped) 1 lg. clove garlic, minAced or mashed 1 (1 lb. 12oz) can tomatoes 1 (1 lb. 12 oz) can stewed tomatoes 1 (7 oz) can of green chilies 1/3 cup chopped parsley (you can use cilantro if you like) ½ tsp sugar ¼ tsp ground cumin ¼ cup lemon juice ¾ cup beef broth 1 tsp salt
(My dad makes these for breakfast every year the day after Thanksgiving, using leftover mashed potatoes from the Thanksgiving meal.)
Directions: Brown about ¼ of the meats at a time on all side in heated oil, remove with slotted spoon and reserve in pan drippings. Sauté bell peppers and garlic until soft, add a little more oil if needed. In a large pan (at least 5 quarts), combine tomatoes and their liquids, green chilies, parsley, seasonings, lemon juice and broth, then reduce to a simmer. Add meat and their juices and sautéed vegetables. Cover and simmer for two hours, stirring occasionally. Remove cover simmer for about 45 minutes more until sauce is reduced to desired thickness and meat is very tender. Serve over white rice in bowls or in heated tortillas (burrito style). Enjoy! *This recipe turns out wonderfully in a crockpot. I usually cook it in a crockpot on low for about 4-5 hours. The meat is more tender using this method.
Lemon Drizzle Cake (Gluten Free) Submitted by Annemieke Kreuning-Schaefer Ingredients: 1 ¾ sticks (200 grams) butter, softened 1 cup (200 grams) fine granulated or golden caster sugar 4 eggs 1 ¾ (175 grams) ground almonds (substitute polenta or wheat-free flour to make this recipe nut-free) 1 cup (250 grams) mashed potato (cooled) Zest of 3 lemons 2 tsp gluten-free baking powder For the drizzle: 4 tbsp granulated sugar Juice of 1 lemon Directions: Heat oven to 350F or 180C/fan (electric) or 325F or 160C/gas Butter a deep, 9in (20cm) round cake tin. Beat the sugar and butter together until light and fluffy; then, gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder. Pour into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Take out onto a wire rack after 10 mins cooling. Mix in the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
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Ingredients: 2 cups mashed potatoes 1 cup all-purpose flour 1 onion, diced 1 egg ½ tsp ground black pepper ½ tsp salt ½ cup vegetable oil
Easy Pecan Pie Submitted by Lyssa Moreno (DJ Spicy) Ingredients 1 cup packed1/3 brown sugar 1/3 cup butter, melted ¾ cup light corn syrup ½ teaspoon salt 3 eggs 1½ cups pecan halves or pieces 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2-count) Directions: Heat oven to 375°F; place cookie sheet in oven to preheat. In a medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into the frozen crust. Bake on a preheated cookie sheet for 35 to 45 minutes or until the center is set. After 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie. Tips: For a pretty pie, arrange some pecan halves on the top of the filling in a decorative pattern before it goes into the oven. Brown sugar needs to be measured by packing or firmly pressing into a dry measuring cup. What you are doing is pressing out any pockets of air that get trapped between the sticky grains of sugar. Pecan pie is sweet; so if you would like to garnish slices with whipped cream, there is no need to sweeten it. For a deeper caramel flavor, choose dark brown sugar and dark corn syrup for the filling. One refrigerated Pillsbury™ Pie Crust may be substituted for the frozen Pillsbury™ Deep Dish Pie Crust in this recipe. Prepare refrigerated Pillsbury™ Pie Crust as directed on the box for 1 crust pie. Prepare pecan pie filling and fill pie crust as directed in recipe. DO NOT place it on the cookie sheet. Bake for 28 to 34 minutes or until the center is set. If necessary, cover crust edges during the last 15 to 20 minutes to prevent over-browning. If you don’t have an electric mixer, a whisk works just as well. Just make sure all your ingredients are wellmixed before adding the pecans.
Directions: Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until it reaches batter-like consistency. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Judy’s Potato Salad Submitted by Amy Martin (It’s called Judy’s Potato Salad in memory of my mom who passed, and she gave my kids and me the recipe.) Ingredients: 4 large potatoes (peeled and diced) 1 ½ cups green onions (chopped) 1 ½ cups celery (chopped) 6 baby pickles (chopped 2 cups of Miracle Whip Directions: Cook the potatoes until tender, but not soft enough to smash. Drain water and set aside to cool until warm. Put potatoes in a large bowl. Add all other ingredients in the bowl and stir extra well. Chill for 2 hours and serve!
Hashbrown Casserole Submitted by Jaime (aka DJ Lady J) Ingredients: 1 10.5-oz. can condensed cream of chicken soup 1 1/2 cups sour cream 2 cups shredded cheddar cheese 1 32-oz. package frozen diced hash brown potatoes or Potatoes O’Brien, thawed 2 1/2 cups corn flakes, roughly crushed 4 tbsp. butter, melted Directions: Preheat oven to 350F. Butter a 9x13 casserole dish. In a large bowl, mix together the soup and sour cream until combined. Stir in 1 ½ cups of the shredded cheese and the potatoes into the sour cream mixture. Spoon into the prepared pan and spread into an even layer. Sprinkle the remaining ½ cup of cheese of the top of the casserole. In a medium bowl, stir together the corn flakes and melted butter. Sprinkle the corn flakes on top of the casserole. Bake in preheated oven for about 50 minutes, or until the casserole is heated through.
