Pennies And Potatoes Recipes

PENNY CASSEROLE

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine the soup, butter, mustard and pepper; gently stir into potato mixture. , Bake, uncovered, at 350° for 25 minutes or until heated through.

GARLIC DILL NEW POTATOES

Steps:

• Wash potatoes and cut in half if larger than bite-sized.
• Peel garlic cloves and slice each clove into 2-3 slices.
• Bring a large pot of salted water to a boil. Add potatoes and garlic.
• Boil until potatoes are tender when poked with a fork, about 12-14 minutes.
• Drain potatoes & garlic well and place in a bowl.
• Stir in butter and dill and season with salt & pepper to taste.

ROASTED CARROT, PARSNIP, AND POTATO COINS

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Cut carrots and parsnips into 3- to 4-inch lengths. Fit processor with 1/4-inch-thick slicing disk. Working in batches, place carrot pieces upright and fitting snugly side by side in feed tube of processor. With machine running, use plunger to push down firmly on carrots and cut uniform round slices. Transfer carrot coins to extra-large bowl. Repeat with parsnips, then potatoes.
• Add olive oil, 2 teaspoons coarse salt, coriander, cardamom, and freshly ground black pepper to vegetable mixture and toss to coat. Divide mixture between prepared baking sheets. Roast vegetables until tender and golden brown around edges, about 1 hour. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
• Transfer roasted vegetable coins to large bowl and serve.

RED POTATO COINS

Steps:

• Preheat your grill to medium hot or your oven to 425 degrees.
• Wash and dry potatoes and then toss in a bowl with two tablespoons of olive oil along with ½ teaspoon of salt.
• If cooking on the grill, place them on an upper rack or on the cooler side of your grill and cover grill. If using oven, pour them on a sheet pan and place in oven.
• Roast for about 20 minutes for the really small ones and 25 minutes for the slightly larger ones.
• Remove to your cutting board and with the back of a heavy spatula, press down slightly. One of the sides will burst and they should be about a half inch thick once pressed.
• Heat a cast iron skillet either over the hottest part of your grill or on top of the stove and melt butter with one tablespoon of olive oil.
• Place flattened potato coins in butter/oil mixture and cook at about medium high for approximately 2-4 minutes on each side or until crisp and golden on both sides. Season with pepper and additional salt only if needed.
• Remove to serving platter and top with chopped parsley.

PENNIES AND POTATOES

Steps:

• Put potatoes, onion and hotdog in greased 1 qt. casserole. Melt butter, add flour, stir. Add milk and cook until slightly thickened. Stir in 1 1/2 c. cheese. Pour into casserole. Sprinkle remaining cheese over rest. Bake at 450 for 30 minutes