Evelyn Chartres Author

Crunchy and Chewy Country Fried Potatoes

Other than bacon, this is one of my favourite breakfast side dishes. The ingredients are always readily available and can be made up while the rest of the breakfast is ready.

A combination of potatoes, onions, garlic butter and herbs. This recipe is sure to be a crowd pleaser.

Ingredients

  • 1 pound (450 g) of potatoes
  • 1/2  cup (120 ml) of finely chopped onions
  • 1 tablespoon (15 ml) of garlic butter
  • 4 to 6 tablespoons (60 to 90 ml) of olive oil
  • 1 teaspoon (5 ml) of herbes de Provence or Italian seasoning
  • ¼ teaspoon (1.25 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper

Preparation

  1. Clean potatoes then cut into small ¼ inch (0.6 cm) cubes.
  2. On a skillet on medium heat, melt butter.
  3. Add olive oil and mix.
  4. Add potatoes, onions, salt and pepper to skillet.
  5. Stir contents on occasion. Add oil as necessary to make sure contents do not stick.
  6. When potatoes edges are a golden brown, remove from skillet.
  7. Place in a bowl, use paper towel to absorb any remaining oil.
  8. Ready-to-serve.

Macaroni and Mushroom Casserole

featured_macaroni_au_fromage_webWhen I ventured out into the real-world, home cooked meals meant I cooked myself. So this became one of my go-to meals, since it is simple, straightforward and typically offered enough leftovers to keep me going for three to four days.

This recipe combines pasta, cheese, mushrooms and a soup base to create a tasty dish which is ready-to-serve within an hour.

Ingredients

  • 2 cups (470 ml) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 teaspoon (5 ml) of garlic butter
  • 10 fluid ounces (295 ml) of canned mushrooms
  • ¼ teaspoon (1.25 ml) of ground cumin
  • ⅛ teaspoon (0.625 ml) of ground pepper
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of chopped pimentos
  • ⅓ cup (80 ml) of mayonnaise
  • 10 fluid ounces (295 ml) of condensed mushroom soup
  • 1 cup (235 ml) and ¼ cup (60 ml) of grated velveeta cheese

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Cook macaroni according to packaging instructions, rinse then drain.
  3. Over medium heat melt butter and garlic in a pan then add mushrooms, cumin and pepper. Sauté until the mushrooms are golden brown.
  4. Add onions and pimentos, sauté for 1-2 minutes until the onions are transparent.
  5. Drain pan of excess butter, then place in a large bowl.  Add mayonnaise, ¼ cup (60 ml) of cheese, milk and condensed soup.  Mix until you have a consistent finish.
  6. Add macaroni, mix then pour into a 1.5 litre stoneware baker.  Cover with remaining cheese then place in the oven for 30 minutes.
  7. Makes approximately four portions.