a little of each

A family's cookbook

Harvard Beets March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:20 pm
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½ cup sugar

1 Tbl cornstarch

½ cup water

¼ cup vinegar

1 Tbl butter

½ tsp salt

3 cups cooked sliced beets



Mix sugar and cornstarch, gradually add water and vinegar. Cook gently until thick and clear, about 10 minutes. Stir in butter and salt. Add beets. Heat through and serve.


New England Baked Beans

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:19 pm
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Nana’s mother, Louisa Lohr Willis, served this for Saturday night supper. The family always enjoyed the left-over beans for Sunday breakfast. Every Saturday night Nana’s father, George would remind Louisa to let the cat out before going to bed. In those days cats and dogs were fed supper left-overs. So every Saturday night the Willis cat also ate beans. Nana also said that they only way they knew it was Saturday was because of the beans.


Ingredients and Directions

Pick over, wash and soak beans overnight in cold water. Add ½ teaspoon baking soda and parboil until skins split. Mix about 1/3 cup sugar, 2 teaspoons salt, a little pepper, 2 teaspoons dry mustard. Add with 1/3 cup molasses to beans. Add three small onions and ½ pound salt pork. Cover and bake at 300 degrees for six to nine hours. Be sure to keep enough water to see it bubbling at top. Uncover for the last couple of hours to brown the salt pork.



Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:17 pm
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5 medium large potatoes

1 egg

salt and pepper

7 large scoops flour



Peel and grate potatoes. Add egg, salt and pepper. Gradually mix in flour until mixture is rather stiff. Boil large pot of salted water. Scrape potato mixture into boiling water. Boil continuously for 10 minutes. Stir in cold water and drain. Add ¼ pound melted butter. Serve with bacon, sour cream, browned onions and/or cabbage.


Buttermilk Mashed Rutabagas

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:16 pm
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From the St Petersburg Times, November 20, 2005. Serves six to eight.



3 lbs rutabagas, peeled and cut into 1-inch pieces

1 large carrot, peeled and cut into ¾ -inch disks

1 medium onion, chopped

2 small white potatoes, peeled and cut into 1-inch pieces

½ cup buttermilk

½ cup butter, cut into 8 pieces

2 cloves garlic, minced

1 ½ tsp salt

½ tsp freshly ground black pepper



Place rutabagas, carrot, onion, and potatoes in a large saucepan. Pour in enough cold water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-high. Cover saucepan and cook 40-45 minutes, or until rutabagas are tender. Drain, return to saucepan. Add buttermilk, butter, garlic, salt and black pepper to saucepan over low heat. When butter is melted, mash by hand or whip mixture with an electric mixer for 2-3 minutes, or until relatively smooth. Adjust the seasoning. This dish reheats well, but if it is too thick, add a little water or buttermilk and mash again.


Fauxtatoes Deluxe

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:14 pm
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This is a delicious carb-conscious alternative to mashed potatoes.



1 large head cauliflower

1/3 cup cream

4 oz cream cheese

1 Tbl butter

salt and pepper



Simmer the cauliflower in water with the cream added to it. (This keeps the cauliflower sweet and prevents it from turning color). When cauliflower is soft, drain thoroughly. Put the still warm cauliflower in a food processor with the cream cheese, butter and salt and pepper to taste and process until smooth. (You may have to do this in more than one batch.)


Variation: Add a few cloves of garlic to the cooking water or some roasted garlic to the food processor when blending.


Mexican Mashed Potatoes

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:13 pm
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2 Tbl butter

1 medium onion, chopped

2 cloves garlic, minced

2 (20 oz) packages of Simply Potatoes

8 oz sour cream

1 tsp salt

1 tsp pepper

1 (4 ½ oz) can chopped green chiles, drained

2 cups Mexican style shredded cheese, divided



Melt butter in skillet over medium-high heat; add onion and garlic and sauté until tender. Set aside. Microwave mashed potatoes according to directions on package. Put into mixing bowl. Stir in onion mixture, sour cream, salt and pepper. Spoon half the mixture into a lightly greased 11 x 17 baking dish. Sprinkle with half the green chiles and one cup of the cheese. Repeat layering procedure with remaining potato mixture and chiles. Bake at 350 degrees for 20 minutes. Sprinkle with remaining cheese; bake five more minutes. Makes six to eight servings.


Potatoes with Cream and Cheese

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:11 pm
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2 ½ cups heavy cream

2 Tbl butter

1 clove garlic, crushed

Dash nutmeg

6 potatoes, sliced thin

½ cup Swiss cheese, grated

¼ cup Parmesan cheese, grated

½ tsp salt

Freshly ground pepper



Place cream, butter, garlic and nutmeg in a small saucepan.  Simmer over low heat for 10 minutes until cream is reduced to 2 cups and has thickened slightly.  Butter a casserole dish and put one-third of the potatoes in the bottom of the dish.  Add one-third of the combined cheeses, season with salt and pepper and repeat.  Dot with butter.  Add cream mixture.  There should be enough to cover the potatoes.  Cover the dish and bake at 350 degrees for one hour.


Mashed Potatoes with Blue Cheese

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:10 pm
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2 lbs red potatoes, unpeeled, cut into 2-inch chunks

2 whole garlic cloves, peeled

1 cup crumbled blue cheese

½ cup 1% milk

2 Tbl chopped parsley

salt and pepper



Boil the potatoes and garlic for 15 minutes. Drain. Combine the remaining ingredients and mash together with the potatoes and garlic, leaving potatoes a bit coarse and chunky. Add salt and pepper to taste.


Garlic Mashed Potatoes

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:08 pm
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¼ cup extra-virgin olive oil

4 large cloves garlic, peeled and minced

3 large Yukon gold potatoes

salt and pepper



Place olive oil in a small sauté pan on medium-low heat. Add garlic, cook several minutes or until soft. Remove pan from heat and set aside. Peel potatoes, cut into 1 ½” chunks. Place potatoes in saucepan and cover with cold water. Add 2 ½ tsp salt. Bring to a simmer over medium heat. Cook until fork tender. Drain, reserving 1/3 cup cooking water. Put potatoes and water into bowl. Using a whisk, mash potatoes until smooth. Whisk in garlic and olive oil. Season to taste.


Texas Potato Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:07 pm
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From Williams-Sonoma “Southwest”


The dressing can also be blended with shredded cabbage and toasted pinon nuts to make great coleslaw.



1/3 cup cider vinegar

1/3 cup vegetable oil

¼ cup mayonnaise

1 small white onion, diced

2 garlic cloves, minced

1 Tbl juice from sweet gherkin pickles

1 Tbl yellow mustard

1 Tbl sugar

1 tsp kosher salt

2 lb new potatoes, unpeeled

3 hard-boiled eggs, peeled and coarsely chopped

4 sweet gherkin pickles, finely diced

1/3 cup diced roasted red pepper

1 celery stalk, finely diced (optional)

5 green onions, thinly sliced on the diagonal

3 Tbl chopped fresh parsley



To make the dressing, in a blender combine the first nine ingredients (vinegar through salt). Blend until thoroughly emulsified. Set aside. In a saucepan, combine the potatoes with water to cover. Bring to a boil and boil until tender, 25-35 minutes. Drain well and when just cool enough to handle, cut into one-inch chunks. Place in a bowl and, while the potatoes are still warm, pour about one-third of the dressing over them. Season with salt and pepper and toss gently. Add the last six ingredients (eggs through parsley) to the potatoes. Add the remaining dressing and toss to coat evenly. Serve at room temperature, or cover and refrigerate to chill slightly before serving.