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Our Lady's Loom, Larder, and Laundry (Forum Locked Forum Locked)
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momwise
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Posted: Feb 12 2007 at 8:46am | IP Logged Quote momwise

teachingmom wrote:
momwise wrote:
Carrot, Apple and Raisin slaw, Caramel Apple Salad


Ooh, these sound good. Will you share recipes, Gwen?


Here you go Irene, although I don't actually have the recipes anymore; I can tell you how to make it though. The slaw is just grated apples and carrots mixed with a handful of raisins and a spoon of mayonnaise. I don't peel anything.

For the Caramel Apple salad take a box of butterscotch instant pudding and add the juice from a can of chopped pineapple. Mix well and fold into about a half of a container of cool whip. Add chopped apples, the chopped pineapple and some peanuts and chill (if I forgot anything I'll let you know).

MaryM, I wish we could have mashed potatoes more often, I love them!! But I make terrible mashers. I even asked for help on this forum a while back but nothing seems to help. I bought a cheap mixer just to whip them and it broke . Any tips would be most welcome!

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MichelleM
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Posted: Feb 12 2007 at 9:02am | IP Logged Quote MichelleM

momwise wrote:
MaryM, I wish we could have mashed potatoes more often, I love them!! But I make terrible mashers. I even asked for help on this forum a while back but nothing seems to help. I bought a cheap mixer just to whip them and it broke . Any tips would be most welcome!


I don't know if this will help but I've put washed (not dried or peeled) red potatoes in the slow cooker w/ 1/4 Cup of water and let them cook all day. I then add butter, milk (buttermilk when I have it) & salt and mash away. (I do use a mixer but the potatoes are so soft I'm sure you could get away with an old fashioned potato masher.)

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JennGM
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Posted: Feb 12 2007 at 9:05am | IP Logged Quote JennGM

momwise wrote:
MaryM, I wish we could have mashed potatoes more often, I love them!! But I make terrible mashers. I even asked for help on this forum a while back but nothing seems to help. I bought a cheap mixer just to whip them and it broke . Any tips would be most welcome!


They don't need to be whipped, just mashed. I have broken away from my mother's method. She doesn't approve. I now use Russet potatoes, unpeeled and boil them until tender. I drain the water and use a potato ricer. I can insert a whole potato and it removes the skin and takes out potato. Remove the skin from the ricer and add the next potato. It goes really fast.

Meanwhile I replaced the pot back on the stove on the warm burner, add butter or margarine to start melting. Add the potatoes right to that pot. After ricing the potatoes I add liquid (chicken stock since we can't have milk), seasoning (salt, pepper, garlic powder) and mix together, usually with a whisk. They don't need to be overmixed.

I used to dread making potatoes because it seemed like such a production, peeling, cutting, etc.

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lilac hill
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Posted: Feb 12 2007 at 9:09am | IP Logged Quote lilac hill

Mashed , non- Russet/baking potatoe--some of the potato water with fat free half and half and plenty of butter. We are a mashed, not whipped potato family here.

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MaryM
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Posted: Feb 12 2007 at 12:47pm | IP Logged Quote MaryM

momwise wrote:
MaryM, I wish we could have mashed potatoes more often, I love them!! But I make terrible mashers. I even asked for help on this forum a while back but nothing seems to help. I bought a cheap mixer just to whip them and it broke . Any tips would be most welcome!


I'm with Jenn, don't use a mixer. We use a plain old masher. Now I have to say, I rarely mash them myself and when I do they aren't as good as my husband's. In his family his dad mashed the potatoes and he has always said he needs to do it here. He has just he the "perfect" mix of butter and milk to add to get the consistency he wants. It's funny because now our 15 year old ds is starting to mash them and doing a great job. They definitely need to be cooked long enough and that does take longer at this elevation, right. We'll have you over for a potato mashing demo one of these days!


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teachingmom
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Posted: Feb 12 2007 at 5:57pm | IP Logged Quote teachingmom

As a child, I needed mashed potatoes to be completely whipped with a mixer in order to eat them. I had a gag reflex if I came upon any lumps.    So for many years, I never made mashed potatoes because it was so much trouble.

I was pleasantly surprised to find in the past few years that I love mashed red skin potatoes. I don't have to peel them and just use a potato masher, adding butter, milk, sour cream, and garlic. The lumpy consistency doesn't bother me at all now, and thankfully, the kids like it too.

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marihalojen
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Posted: Feb 13 2007 at 8:31am | IP Logged Quote marihalojen

lapazfarm wrote:

Can you describe this Greek seasoning? Sounds good.


This is the number #1 spice used here, Theresa. I buy Cavender's Greek Seasoning and sprinkle it on everything!

Side dishes are so boring , I've been skipping even making them lately so this thread is perfect!

*I make bag salad for nearly every meal. (Make?!? It involves tossing the bag on the table! )

*I'm really groovin' on the new frozen Steamfresh bags of veggies.    One less dish to deal with!

*Idaho mashed potato flakes (very quick, (very boring), Marianna is obsessed)

*Saffron Rice

*Corn Salad - can of corn, sliced green onions, splash of balsamic vinegar salad dressing (this was new last night, I really enjoyed it!)

Regarding the mashed (real) potatoes, I used to boil carrots and parsnips with the potatoes and lightly smash them together, very flavorful and yummy! Haven't done that in awhile though...

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Posted: May 21 2007 at 1:33pm | IP Logged Quote Fuzzy

Here is a favorite in my house:

Baked Parmesan Risotto:

Grated Parmesan Cheese (about 1/2 cup - I eyeball it)
1/4 cup chopped onion
2 cups milk
1 can condensed cream of chicken soup
1 cup instant long grain rice
salt and pepper to taste

Oven at 375, spray baker with nonstick spray. Combine ingredients, pour into baker (I use PC deep dish round baker). Bake 35-40 minutes, or until edges are bubbly and all liquid absorbed. Add more cheese and parsley, if desired.

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