Algerian Couscous 1 can cooked chickpeas, drain 1 pound package couscous 2 large onions, chopped 1 carrot, sliced 1 green bell pepper, sliced 1 eggplant, sliced, salted and rinsed 1 pound of lamb cut in 2-inch cubes 1 Chicken, cut up in 8 parts 3 tablespoons oil 2 tablespoons pimento, diced 4 tomatoes, seeded and chopped 2 teaspoons paprika Salt 7 ounces fresh string beans or peas 9-ounces can artichoke bottoms, drained Cayenne pepper 4 ounces butter Place couscous in shallow pan with 4 cups water. Swirl and pour off water immediately in a sieve. Rub couscous well between hands … Continue reading →

Scalloped Potatoes and Ham 3 pounds peeled potatoes, thinly sliced, about 6 to 8 cups sliced potatoes 3 tablespoons butter or margarine 1/2 cup celery, chopped 6 green onions, with about 3 inches of green top, chopped 1/2 cup carrots, chopped 1 1/2 cups ham, diced and cooked 3 tablespoons flour 1 1/2 cups milk 1 1/2 cups cheddar cheese, shredded and divided In a saucepan, melt butter over medium low heat. Add celery, green onions, carrots, and ham. Sauté the mixture, stirring frequently. Add flour, stirring until well blended. Gradually add 1 1/4 cups milk, stirring constantly. Continue cooking, … Continue reading →

Fried Potatoes 4 medium potatoes 3 tablespoons butter or mixture, melted 1 teaspoon of salt 1/2 teaspoon pepper 1/4 teaspoon paprika Peel potatoes then cut crosswise into 3/8-inch slices. Brush with melted butter and oil. Bake at 425, basting frequently with butter or butter mixture until tender and golden brown on both sides. Sprinkle with salt, pepper, and paprika; serve immediately.

Risotto Porcini Bake 2 ounces dried porcini 8 tablespoons unsalted butter 2 bunches scallions, chopped 3 carrots, peeled and minced 2 cups Italian Arborio rice 1/2 cup dry white wine 4 to 5 cups beef stock 1 pound fresh cultivated mushrooms, wiped clean and sliced 3 cloves garlic, minced 3/4 cup chopped fresh parsley Salt and freshly ground black pepper, to taste 2 cups freshly grated Parmesan cheese 1 cup of heavy or whipping cream 2 eggs Pinch ground nutmeg Place the porcini in a small bowl. Add hot water to cover, and let stand 30 minutes. Melt 4 tablespoons … Continue reading →

Cheesy Mashed Potatoes 4 large baking potatoes, about 2 pounds, peeled and cut into 1-inch pieces 1 cup heated milk 2 tablespoons butter, room temperature 4 ounces American cheese, shredded 4 ounces sharp cheddar cheese, shredded 1/4 teaspoon ground black pepper 1/4 teaspoon salt 1/4 teaspoon paprika Pinch ground red pepper Cook potatoes in boiling water until tender, about 15 minutes. Drain well. Put potatoes back in saucepan; stir over low heat until dry, about 2 minutes. Remove from heat and mash. Add about 1/2 cup milk and the 2 tablespoons butter. Add grated cheese and seasonings. Beat with a … Continue reading →

Country Style French Fries 6 medium potatoes, cooked, cold 3 tablespoons shortening Salt and pepper to taste Slice potatoes thin. Heat shortening in a large skillet; add potatoes. Cook until potatoes are golden brown on one side and then turn and brown the other side. Sprinkle fried potatoes with salt and pepper to taste.

Potatoes Au Gratin 3 cups potatoes, cooked and diced 6 tablespoons butter or margarine, melted 3 tablespoons flour 1 1/2 cups milk 1 cup cheddar cheese, shredded Salt and pepper 1 cup of soft breadcrumbs Place potatoes in a shallow, broiler proof baking dish. Divide butter, putting three tablespoons in a saucepan and 3 tablespoons in a separate bowl. To the saucepan, add flour, stirring to blend well. Gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish, mixing gently. … Continue reading →