I don't mind potatoes, in their place, and not too often... ;)
In their place, to me, is on someone else's
plate - although if they've been prepared with
enough fat, they might earn passing marks for mine.
You might like the roasted potatoes that were common in England. They
would cook them with a roast, and I think with even extra lard. They
came out brown and crispy on the outside. Not sure how much of that fat
they soaked up -- probably too much for us, too little for you :-}}
I've made these and favor them relative to
most roast potatoes. For me, the browner,
crispier, and greasier the better. When I've
done them for company, I've drained them for
serving to guests but eat them as is myself.
The secret to maximal deliciousness is to peel
off the crunchy outsides and after consuming
these take the white interiors and mash them
into the residual beef fat.
Title: Pioneer Beans (5 Points)
Odd little recipe, typical of potluck food such
as I experienced over the weekend; probably a bit
sweet for me. Along the same lines -
Hungry Boys Casserole
cat: main, All-American, contest winner
serves: 6 to 8
h - meat sauce
1 1/2 lb ground beef
1 c celery, sliced
1/2 c onion, chopped
1/2 c green pepper, chopped
1 garlic, minced
6 oz tomato paste
6 oz water
1/2 ts MSG
1 ts salt
1 ts paprika
1 lb chickpeas, canned, not drained
1 lb Campbell's Pork and Beans, canned, not drained
h - biscuits
1 1/2 c all-purpose flour
2 ts double-acting baking powder
1/2 ts salt
1/4 c butter
1/2 c milk
4 dr yellow food coloring (optional)
1/2 c pimiento-stuffed green olives, sliced
1/4 c blanched slivered almonds
Meat sauce
Saute together ground beef, celery, onion, green pepper, and
garlic. Drain off fat.
Add tomato paste, water, MSG, salt, and paprika. Mix this
with the meat and save out 1 c.
To the rest, add the two cans and simmer until hot.
Biscuits
Sift flour, baking powder, and salt. Cut in butter thoroughly.
Combine milk and yellow food coloring. Add to dry ingredients.
Stir until dough clings together.
Knead 12 times on a floured board. Roll out to 12"x9".
Combine olives, almonds, and the 1 c saved meat mixture.
Spread this over the dough.
Cut dough into 1" pinwheels.
Assembly
Pour heated meat sauce into a casserole. Top with biscuit
pinwheels. Bake at 425F for 25-30 min or until golden brown.
Grand prize, 15th Pillsbury Bake-Off, 1964 - Mrs. Roman Walilko
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