MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cottage Potatoes
Categories: Potatoes, Cheese, Vegetables, Herbs, Dairy
Yield: 14 Servings

12 lg Potatoes; peeled, diced
8 oz Velveeta; cubed
1 lg Onion; fine chopped
1 lg Green pepper; chopped
2 oz Jar diced pimientos;
- drained
1 sl Bread; in crumbs
3 tb Minced fresh parsley;
- divided
1/2 ts Salt
1/2 c Milk
1/2 c Butter; melted
1 1/2 c Cornflakes; crushed

Place the potatoes in a large saucepan or Dutch oven and
cover with water. Bring to a boil; reduce heat to
medium. Cover and cook for 5-7 minutes or until tender;
drain. In a bowl, combine the cheese, onion, green
pepper, pimientos, bread, 2 tablespoons parsley and
salt.

In a greased shallow 4-qt. baking dish, layer a third of
the potatoes and a third of the cheese mixture. Repeat
layers twice. Pour milk and butter over all; sprinkle
with cornflake crumbs.

Cover and bake @ 350oF/175oC for 45 minutes. Uncover;
bake 10-15 minutes longer or until bubbly and top is
golden. Sprinkle with remaining parsley.

Mary C. Sholtis, Ashtabula, Ohio

Makes: 14 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... January 20, 2021 - The end of an error!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Vesuvio
Categories: Poultry, Vegetables, Herbs, Citrus, Wine
Yield: 4 servings

2 lb Medium russet potatoes;
- halved lengthwise, sliced
- in wedges
4 tb Olive oil; divided
1 tb Italian seasoning
Salt & pepper
8 Bone-in skin-on chicken
- thighs
1 Shallot; thin sliced
5 cl Garlic; minced
1/2 c Dry white wine
3/4 c Chicken broth
2 tb Lemon juice
2 tb Unsalted butter
1 1/4 c Frozen peas

Set oven @ 400ºF/205ºC.

In a large bowl, toss potatoes with 2 tablespoons olive
oil, Italian seasoning, salt and pepper. Spread in a
single layer on a 15x10x1-in. baking sheet. Roast 20
minutes, flipping halfway through.

Pat chicken dry; season with salt and pepper.

In a large oven-safe skillet, heat remaining 2
tablespoons olive oil over medium heat. Working in
batches, add chicken thighs, skin side down. Cook until
golden brown, 8-10 minutes per side. Transfer to a
plate; cover to keep warm.

Drain off all but 2 tablespoons fat from the skillet.
Heat to medium. Add shallots; cook until softened and
golden brown, about 3 minutes, stirring often. Add
garlic; cook 30-60 seconds or until fragrant. Add wine;
bring to a simmer, scraping the bottom as it cooks. Add
broth; simmer until sauce has slightly thickened and
reduced by half, 3-5 minutes. Stir in lemon juice.

To the skillet, add potatoes and chicken thighs, skin
side up. Transfer to the oven. Bake 25-30 minutes or
until the internal temperature of the chicken thighs
reaches 165º and potatoes are tender.

Remove from the oven. Arrange the chicken and potatoes
on a serving platter.

Add butter to the sauce in the skillet; stir until
melted. Add peas; cook until tender, 2-3 minutes. Season
with salt and pepper. Spoon peas and sauce over the
chicken and potatoes. Serve immediately.

Susan Bronson, Rhinelander, Wisconsin

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Is this some conspiracy to make me look paranoid?
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)