| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 514.1 | | ARNOLD::WIEGMANN | | Wed Feb 11 1987 09:09 | 4 |
| Meatloaf and scalloped potatoes
Ham and twice-baked potatoes
Roast or fried chicken with mashed potatoes
Round steak, mashed potatoes and gravy
|
| 514.2 | Sausage and Potatoes | ARCH::MANINA | | Wed Feb 11 1987 09:54 | 13 |
| How about sausage and potatoes.
Peel potatoes and slice thinly.(number of potatoes depend on number
of people you will be serving) Place the potatoes slices in the
bottom of a roasting pan. Place sausage links on top. Toss on some
mushroom stems and pieces and cover with some plain tomatoe sauce.
Bake in a 375 F oven for around an hour or until potatoes and sausage
are cooked. Around half hour in to cooking pierce the sausage to
release the juices and turn. Serve with Italian bread and applesauce.
Again, the number of sausages you use depend on the number of people.
Enjoy!
Manina
|
| 514.3 | browning bags | EN::DROWNS | | Wed Feb 11 1987 11:05 | 7 |
|
How about a pot roast?
Put the roast in a browning bag with cubes of potatoes, carrots
and a few onions. The flavor is wonderful and is easy to clean up.
|
| 514.4 | Sausage,potatoes and eggs | ROLL::IRONS | Help bring back head music! | Wed Feb 11 1987 11:38 | 13 |
| Get some pre-boiled potatoes. Throw them in an electric fry pan
with cut up sausage. Cook together with seasonings
(salt,pepper,etc..). At the last minute add some eggs. Quantity
just depends on how much you want to eat. Don't forget to put some
cooking oil in the pan.
My brother-in-law's mother made this and put it into some italian
rolls on a cold day when we were helping someone move. Great warm-up
and great taste. Nutritional, too!
Dave
|
| 514.5 | Pot Roast | SALLIE::HOGLUND | | Thu Feb 12 1987 12:00 | 5 |
| Brown a 3-4 LB chuck roast in a pot. Add very thinly sliced onions.
Add enough Welch's tomato juice to just about cover the roast. Cook
on low heat for about an hour or more. Add cut up potatoes and carrots
(optional). Continue to cook on low until potatoes are cooked and meat
is tender.
|
| 514.6 | german fritatta | SKYLRK::WILDE | Dian Wilde | Wed Feb 18 1987 18:51 | 23 |
|
My german grandmother taught me this one:
Not for the chloresterol-aware, but good on cold days...
Dice 1 lb. bacon
Dice 3 large sized red potatoes or 6 medium sized red potatoes
Dice 1 large spanish red onion (or plain if you cannot get red
ones)
Mix 6 extra large eggs as for scrambled eggs with seasonings
to taste (pepper, sage, dill or whatever)
In an oven-proof frying pan:
Fry bacon until crisp, drain but keep 1/4 cup bacon grease. Saute
the onion and the potatoes over medium heat in the bacon grease
until tender. Add the bacon, mixing well. Pour in the eggs, mixing
well. Place the entire pan in a pre-heated oven at 350 degrees
approx. 30 minutes or until firm to touch.
Serve hot in wedges with the usual german garnishes: apple sauce,
sour cream, pickles, etc. and good german beer.
|