a little of each

A family's cookbook

The Potato Salad March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:00 pm
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 (Also called “Clarita’s potato salad”)



2 cups mayonnaise

1 cup sour cream

1 envelope dry Good Seasons Italian dressing

1/8 cup dry parsley OR ¼ cup fresh

¼ cup red wine vinegar


Whisk all ingredients thoroughly in a mixing bowl. Cover and refrigerate until needed.



5 lbs small red or new potatoes

2 hard-boiled eggs, chopped


Cut potatoes into quarters. Place in Dutch oven and cover with water. Bring potatoes to a boil and simmer until fork tender. Drain and cool. Peel potatoes, if desired, and cut into bite-size chunks. In a large serving bowl, pour dressing over potatoes and chopped eggs and blend until thoroughly coated. Sprinkle top with paprika. Cover and refrigerate until served.



Add chopped celery and/or crumbled bacon.


Potato Leek Soup (Potage Bonne Femme) March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 8:18 pm
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2 Tbl butter

1 cup leek, cleaned white and light green parts, sliced

3 cups chopped onion

5 cups diced potatoes

2 quarts boiling water

1 lb shredded cabbage

1 clove garlic, minced

2 ½ cups light cream

¾ cup chopped parsley

salt and pepper to taste



Heat butter in a large soup pot. Add leek, onion and potatoes. Sauté about five minutes, stirring frequently. Add boiling water. Bring mixture to a boil and simmer gently for 30 minutes. Add cabbage and garlic to simmering mixture. Return to boil and simmer 20 minutes. Add cream and parsley and heat to serving temperature. Season to taste with salt and pepper.


Lemony Potato Salad December 21, 2012

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:29 pm
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English: Golden Flesh Yukon Gold Potato

English: Golden Flesh Yukon Gold Potato (Photo credit: Wikipedia)


Ingredients (serves 6 to 8)

  • 3 pounds Yukon gold potatoes
  • 5-6 ounces pancetta (or bacon)
  • 4 large celery stalks, thinly sliced
  • Handful of fresh parsley, chopped
  • 2/3 Cups olive oil
  • 1 Tablespoon fresh rosemary
  • 1 lemon, zested and juiced
  • 1 clove garlic, pressed
  • Salt and pepper


Finely mince garlic and rosemary. Zest and juice the lemon. Add the juice, zest, herbs, and oil to a bowl and whisk everything together.

It’s not necessary to peel the potatoes. Bring them to a boil and let them simmer until they’re soft, probably about 30 minutes depending on the size of your potatoes. To test one, just grab it out of the water with some tongs and pierce it with a fork. The fork should easily go to the center of the potato. When they’re done, let them cool for 15 minutes before handling.

Chop the potatoes, and then mix in the celery, pancetta, parsley, and all of the dressing.

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Greek Frittata December 20, 2012

Filed under: Main Dishes — alittlemoreofeach @ 9:06 pm
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Ingredients (serves 6)

  • 2 large red potatoes
  • olive oil
  • 5 eggs
  • 1 cup milk
  • 1/3 cup mayonnaise
  • 4 oz feta cheese
  • 1-2 Tbl Penzeys Greek Seasoning


Slice the potatoes into 1/4-inch slices. Layer them in the bottom of a casserole or deep-dish pie plate. Overlapping is fine. Drizzle a little olive oil on the potatoes and cook at 350 for about 10 minutes.

While the potatoes are cooking a little, whisk together the eggs, milk, and mayonnaise.

Separately, chop up the feta cheese.

Remove the potatoes from the oven and sprinkle them with a generous sprinkling of Penzeys Greek Seasoning.

Pour the egg mixture over the potatoes, sprinkle the feta cheese evenly into the egg and bake in a water bath (I used a baking dish for the water) at 350 for about 45 minutes.

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