Potato Kugel

Ingredients

• 6 potatoes, peeled and grated
• 1 zucchini, peeled and grated
• 2 medium carrots, peeled and grated
• 1 medium onion, peeled and grated
• 4 spring onions, diced
• 4 eggs
• 2/3 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F.

Drain any excess liquid from potatoes, zucchini, carrots, and onions and place vegetables in bowl.

Into vegetable mixture, add eggs, flour, oil, salt and pepper and blend well.  Pour mixture into greased casserole dish and bake for about an hour or until golden brown.

~ I'm always looking for new ways to use my garden veggies and this made use of the zucchini, carrots, and spring onion.  Nice hearty side dish that's a nice change to ordinary potatoes.  Enjoy! ~ 

Easy Baked Chicken

Ingredients

• Vegetable Oil
• Cooking Spray
• 4 Chicken leg quarters
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon poultry seasoning

Directions

Preheat oven to 350 degrees F.

In large frying pan, add enough vegetable oil to cover the bottom of the pan.  Heat oil over medium heat.  Season leg quarters with salt, pepper, and poultry seasoning on both sides and fry 2 at a time, turning when golden brown.

Spray casserole dish with cooking spray and add the chicken.  Cover and bake for about an hour and a half.  Serve with your favorite side of veggies and/or potatoes.

~ This is what we had last night.  Totally easy and the chicken falls right off the bone.  This is the technique we used when catering, although my dad used to deep fry the chicken first to brown, instead of pan fry, because of the massive quantities we had to prepare.   Super easy! ~ 

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh or frozen blueberries (thawed)

Topping

• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoon cinnamon

Directions

Preheat oven to 400 degrees F.  Grease or line muffin tins.

Combine flour, sugar, salt and baking powder in mixing bowl.  Add vegetable oil, egg and milk.  Fold in blueberries.  Fill muffin tins about 3/4 full.

In a small bowl, mix together topping ingredients with a fork and sprinkle over muffins before baking.

Bake 20 - 25 minutes or until done.

~ I made these tonight with some fresh, frozen blueberries we had in the freezer from last fall.  They turned out very good and I'll let you guess what I'll be having for breakfast tomorrow morning with my coffee! ~

Potato Pancakes

Ingredients

• 2 cups leftover mashed potatoes
• 1 medium onion (diced)
• 2 tablespoons flour
• 1 egg 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• vegetable oil

Directions

In mixing bowl, combine mashed potatoes, onion, flour, egg, salt and pepper.  Mix well. 

Coat skillet with vegetable oil for frying on medium/high heat.  Drop mixture by heaping tablespoonfuls into hot oil, careful not to overcrowd the pan.  This is usually done in a few batches.  Fry until golden brown on both sides.  Place on paper toweling to drain excess oil.  

Serve as is or with the toppings of your choice.

~ This is what I find to be the easiest way to use up your mashed potatoes from a previous night's dinner.  I know you can use fresh potatoes (grated) as well, but I prefer to think of this as a tasty way to revamp those leftovers without wasting them.  My family likes these with a dollop of sour cream.  You can sprinkle with grated cheese, or just eat them as they are.  A tasty side dish that I know you will enjoy! ~

Yorkshire Puddings

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 cups milk
• 4 eggs, beaten
• 6 teaspoons vegetable oil

Directions

Preheat oven to 375 degrees F.

In a large bowl combine the flour, salt, milk and eggs. Mix all together with a hand beater or whisk briskly until smooth. Let stand about 30 minutes.   

Spoon 1/2 teaspoon of oil in each slot in muffin tin and place in oven until oil is hot.

Re-whip batter briskly again just before pouring into muffin tins, filling them about 3/4 full.

Bake about 30 - 35 minutes or until puddings have puffed up and are golden brown and crispy.

~ Now, I married an Englishman, so I leave the making of these little gems to him.  He does a lot of this by feel and not so much by measurement.  That's the English way I guess.  When I traveled to other side of the pond, this was one of my favorite things to eat with Sunday roast.  I couldn't get enough.  If you've never tried these, you have absolutely no idea what you're missing.  You will never have bread or rolls with your dinner again after giving these a try! ~