Hi Everyone,
Been ages since I’ve posted.
Mom had everyone over for a bbq’d prime rib roast and she served these potatoes & yorkshire puddings with it.
Everything was awesome.
Enjoy the recipes,
Rho
MOM’S YORKSHIRE PUDDING
THESE MAKE A VERY PUFFY YORKIE.
4 EGGS
1 CUP MILK
¾ CUP FLOUR
½ TSP SALT
BEAT TOGETHER WELL ALL INGREDIENTS. A 4 CUP GLASS MEASURING CUP WORKS WELL. PLACE IN REFRIGERATOR FOR AN HOUR OR MORE.
WHEN ROAST IS DONE, REMOVE FROM OVEN & INCREASE TEMPERATURE TO 450F. BRUSH A MUFFIN PAN WITH DRIPPINGS FROM ROAST. PLACE IN OVEN TO HEAT WITH OVEN.
WHEN TEMPERATURE REACHES 450F, REMOVE PAN FROM OVEN. POUR BATTER INTO 10 MUFFIN CUPS. BAKE IN OVEN FOR APPOXIMATELY 30 MINUTES OR UNTIL GOLDEN.
MAKES APPROX 10 YORKIES.
PARSLIED NEW POTATOES
1½ LBS NEW POTATOES
1 TBSP VEGETABLE OIL
1 MEDIUM ONION, CHOPPED
1 CLOVE GARLIC, MINCED
1 CUP CHICKEN BROTH
1 CUP PARSLEY, CHOPPED
½ TSP FRESHLY GROUND BLACK PEPPER
WASH & RINSE POTATOES. PEEL A ½ INCH STRIP AROUND CENTRE OF POTATOES. PLACE IN A BOWL & COVER WITH WATER UNTIL NEEDED.
HEAT OIL IN A FRYING PAN (THAT HAS A LID) OVER MEDIUM-HIGH HEAT.
SAUTE ONION & GARLIC UNTIL SOFT, ABOUT 5 MINUTES.
ADD BROTH & ¾ CUP CHOPPED PARSLEY. STIR WELL, COVER & BRING TO A BOIL.
ADD POTATOES, STIR, COVER & SIMMER FOR 10 MINUTES OR UNTIL POTATOES ARE TENDER.
REMOVE POTATOES TO A BOWL WITH A SLOTTED SPOON.
ADD THE BLACK PEPPER TO THE BROTH. STIR.
SPRINKLE POTATOES WITH REMAINING PARSLEY AND POUR BROTH OVER POTATOES.
SERVE.