CHEESY POTATO FAN
Makes 3 servings as a main course, 6 as a side dish
3 medium russet potatoes
1 teaspoon salt
3 tablespoons butter, melted
1 teaspoon dried parsley
1 teaspoon dried chives
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 cup shredded cheddar cheese
1/4 cup shredded parmesan cheese
Preheat oven to 450 degrees.
Scrub and dry the potatoes. Combine salt, melted butter, parsley, chives, thyme and sage. Cut each potato crosswise into thin slices, being careful not to cut all the way through. (Using the handle of a wooden spoon behind the potato will help.)
Arrange potatoes cut side up in a baking dish. Stir the melted butter and seasoning mixture and carefully sprinkle the mixture over each potato while separating the individual slices to cover thoroughly.
Bake 1 hour. Remove from the oven, sprinkle with cheddar and parmesan cheeses and bake for another 10 to 15 minutes, or until potatoes are tender.
CHARD STUFFED WITH LEMON RICE
8 large chard leaves, stems cut away at bottom
1 cup arborio rice
1 large egg yolk
1/2 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
4 tablespoons unsalted butter
16 large sage leaves
Bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and chard leaves. Cook just until chard is tender, about 2 minutes. With a slotted spoon, carefully transfer chard to a clean kitchen towel. Lay chard flat and blot dry. Cool completely.
Add rice to pot with boiling water, and cook, stirring occasionally, until rice is tender, about 15 minutes. While rice is cooking, whisk egg yolk, cheese, lemon zest and lemon juice together in a small bowl. When rice is tender, drain and return to pot. Stir in egg mixture until rice is evenly coated. Add 1 tablespoon butter, cover pot, and set aside for 1 minute. Stir to distribute melted butter and add salt to taste. Cool rice mixture for several minutes. Place 1/3 cup rice mixture in center of each chard leaf. Fold edges over to seal in rice and make neat bundles.
Heat remaining 3 tablespoons butter and sage in a large skillet over medium heat. When sage leaves are lightly crisped, use a fork to transfer them to a small plate. Add chard bundles to empty pan, seam side down, and sauté, turning once, until lightly browned, about 4 minutes. Transfer chard bundles to a serving platter, and garnish with fried sage leaves. Serve immediately.
CRISPY RANCH POTATOES
4 large Potatoes – un-peeled
1 tablespoon Vegetable Oil
1 package Ranch-style Dressing mix – 0.4 ounces
1 cup Sour Cream, light – for dipping
Preheat oven to 400 degrees F. Slice un-peeled potatoes into 1/4 inch thick slices, then place in a large bowl. Add oil to potatoes and mix lightly. Add dressing mix, tossing to coat evenly. Arrange potato slices in single layer on a greased baking sheet. (Do not overlap slices) Bake 30 - 40 minutes or until potatoes are browned and tender. Serve warm with sour cream to dip them in, as an appetizer.
2 tablespoons vegetable oil
1 cup uncooked regular long grain rice
1 medium onion, chopped (1 cup)
2 1/2 cups water
1 1/2 teaspoons salt
3/4 teaspoons chili powder
1/8 teaspoon garlic powder
1 small green pepper , chopped (1/2 cup)
1 8-ounce can tomato sauce (not pasta sauce)
Heat oil in 10-inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.
COWPEAS AND RICE (Hoppin’ John)
1 pound dried cowpeas (black-eyed peas)
1/2 pound salt pork, cubed
1 large onion, chopped
2 cloves garlic, minced
1/2 pound cooked ham, cubed
1 ham bone or pig’s foot
black pepper, to taste
1/4 teaspoon red pepper flakes
dash Tabasco sauce
Pick over peas for stones, rinse, and cover peas with cold water. Bring to a boil, boil 1 minute, remove, and cover pan. Let sit for 1 hour. Saute salt pork until golden brown to release fat, add onion and garlic, and saute until onion is somewhat softened. Add the pork and onion mixture to the peas, along with the ham, ham bone, and seasonings, adding enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushed, 1 to 2 hours. Taste for seasoning and adjust. Cook rice separately. Mound rice on a platter and surround with peas. Serves 6 to 8.