Hearty Shepherd’s Pie

(Makes 12 servings.)

Ingredients

• 3-pound lamb leg, ground or diced into 1/2-inch cubes
• 1 tablespoon oil, canola or vegetable
• 3 medium yellow onions, peeled, 1/4-inch dice
• 6 tablespoons all purpose flour
• 3 medium carrots, peeled, 1/4-inch dice
• 1 cup peas
• 1 cup corn
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 3 cups lamb stock
• Sea salt to taste
• Black pepper to taste
• 1/2 cup parsley, chopped
• 4 pounds Yukon gold potatoes, washed
• 1/2 cup heavy cream
• 1/2 pound salted butter
• 8 ounces English Derby and/or Cheddar cheese, shredded

Directions

In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas, and corn; incorporate well. Add tomato paste and Worcestershire sauce. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.

In a pot, cover the potatoes with cold water. Bring to a boil. Reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture. Top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

Stuffed Celery

“During World War II, my maternal grandparents, Ethel and Edward Delaney, lived in New Jersey and would occasionally go into New York City for dinner and dancing. They tried this simple appetizer at a supper club and asked for the recipe. Little did they know, it would become a holiday staple served every Christmas since 1943.” —Elise Lindstrom, Post Dietitian

(Makes 25 servings of 2-3 pieces of celery each.)

Ingredients

• 2 bunches celery
• 1 8-ounce package reduced-fat cream cheese, softened
• 3 ounces blue cheese, crumbled (about 3/4 cup)
• 2 ounces Roquefort cheese, crumbled
• 2-3 tablespoons diced shallots
• Paprika

Directions

Wash and trim celery then cut ribs into 3-inch pieces. In food processor, blend cream cheese, blue cheese, Roquefort cheese, and shallots until they reach the consistency of stiff whipped cream. Add salt and pepper to taste. Spoon the mixture into celery cavities and sprinkle with paprika. Serve chilled.

Festive Fall Salad

“This is one of my family’s absolute favorite fall salads! We love using fresh-picked apples from the orchard near our home—and the dried cranberries always say ‘Thanksgiving’ to me.” —Julaine Santiago, Circulation Director

(Makes 8 servings with dressing.)

Ingredients

Salad

• 8 cups torn mixed salad greens
• 2 medium red apples, diced
• ½ cup crumbled blue cheese
• 1/3 cup dried cranberries
• 1/3 cup coarsely chopped walnuts, toasted
• ¼ cup sliced scallions

Dressing

• 2 tablespoons olive oil
• 2 tablespoons cranberry juice concentrate
• 1 tablespoon white wine vinegar
• 1 teaspoon Splenda
• Dash salt (optional) and pepper

Directions

In large salad bowl, combine salad ingredients. In small bowl, whisk dressing ingredients. Drizzle dressing over salad and toss gently to coat. Serve immediately.

Cauliflower Bake

“For almost a century, this simple but delicious holiday recipe has been a family favorite at our house.” —Patrick Perry, Executive Editor

(Makes 6 servings.)

Ingredients

• 1 large head cauliflower
• 1 sleeve of low-salt, low-fat Saltine crackers
• 1/4 cup unsalted butter
• Pepper and salt (optional)

Directions

Preheat oven to 350 degrees F. Steam cauliflower until tender. Drain and mash. Add 1 sleeve crackers. Mix in butter. Add pepper and salt to taste. Mix. Place in baking dish and bake for about 15 minutes until cauliflower lightly browned on top.

Stella’s Cranberry Salad

“My mother-in-law, Bev, makes this special dish for holiday gatherings, as did her mother Stella nearly 100 years ago. Because few of the current clan are fond of cranberries, I usually get some extra to take home, too!” —Wendy Braun, Health Editor

(Makes 12 servings.)

Ingredients

• 1 ½ cups water
• 2 small or 1 large box of cherry Jell-O
• 1 12-ounce bag cranberries, crushed
• 2/3 to 1 cup sugar
• 1 cup celery, diced
• 1 cup black walnut pieces
• 1 seedless orange with peel, crushed
• 1 8-ounce can crushed pineapple, undrained

Directions

In small pan, bring water to boil. Pour into large bowl and stir in dry gelatin until completely dissolved. Add other ingredients and mix well. Pour into one or more serving containers. Chill overnight.

Latkes

“Ever since I was a little kid, my whole family has gotten together to enjoy these Hanukkah treats. They may not be particularly healthy—but they’re delicious!” —Aaron Rimstidt, Research Assistant

(Makes 8 servings.)

Ingredients

• 6 medium potatoes, peeled
• 1 medium to large onion
• 2 medium eggs, beaten
• 1 teaspoon salt
• ¼ cup Matzo meal or flour
• Canola oil for frying

Directions

For optimal flavor, cook in iron skillet. Grate potatoes by hand or in food processor. Turn into bowl filled with cold salt water. Stir, drain well, and squeeze out as much liquid as possible. Grate onion into potatoes. Add eggs, flour, salt. Mix well.

Heat oil (1/2 inch deep) until hot without smoking. Scoop batter with tablespoon, pressing out excess liquid then place carefully into skillet. Flatten with back of spoon so latkes are approximately 3 inches in diameter. (Do not turn pancakes until very brown on downside.) When cooking second batch, you may need to add more oil. Be sure it is very hot before resuming cooking. Cook pancakes until well browned and crisp. Drain on paper towels. Best served immediately or keep in warm oven.

Holiday Recipes from the Staff of the Post The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2011/10/24/health-and-family/food-recipes/house-favorites.html/feed 0 http://www.saturdayeveningpost.com/2009/12/26/health-and-family/food-recipes/spanish-tortilla-recipe.html?utm_source=rss&utm_medium=rss&utm_campaign=spanish-tortilla-recipe http://www.saturdayeveningpost.com/2009/12/26/health-and-family/food-recipes/spanish-tortilla-recipe.html#comments Sat, 26 Dec 2009 14:00:11 +0000 Post Editors http://www.saturdayeveningpost.com/?p=16651 Potatoes, eggs, and onions—what an economical way to keep your party guests happy.

Spanish Tortilla Recipe The Saturday Evening Post

]]> This classic Spanish tapa is delicious and filling—a marvelous choice for a party hors d’oeuvre.

Spanish Tortilla

Spanish Tortilla, courtesy of The Food Channel.

(Makes 12 servings)

• 1/4 cup extra virgin olive oil
• 1 pound red or white potatoes, waxy
• Salt, to taste
• Black pepper, ground, to taste
• 1 yellow onion, medium, sliced
• 1/2 teaspoon garlic, minced
• 4 eggs, large
• 1 tablespoon parsley, minced

Preheat oven to 375 F.

Heat two tablespoons olive oil over medium heat in an 8-inch ovenproof skillet (preferably nonstick). Add sliced potato and season generously with salt and pepper. Cook potatoes, turning gently, until softened but not browned, approximately 20 minutes. Remove from pan and reserve.

Add remaining oil and onion. Cook, stirring occasionally, until soft, approximately 10 minutes. Add garlic to onions and cook 2-3 minutes, until softened and aromatic. Return potatoes to skillet, gently stir to combine, and cook an additional 5 minutes.

Reduce heat to low. Beat eggs with parsley. Pour eggs into skillet over vegetables and shake pan to evenly distribute eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.

Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.

Recipe courtesy of The Food Channel.

Spanish Tortilla Recipe The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2009/12/26/health-and-family/food-recipes/spanish-tortilla-recipe.html/feed 0 http://www.saturdayeveningpost.com/2009/12/19/health-and-family/food-recipes/potato-soup.html?utm_source=rss&utm_medium=rss&utm_campaign=potato-soup http://www.saturdayeveningpost.com/2009/12/19/health-and-family/food-recipes/potato-soup.html#comments Sat, 19 Dec 2009 14:00:03 +0000 Post Editors http://www.saturdayeveningpost.com/?p=14068 Potato Soup (Makes 16 cups) 9 large potatoes 1/2 gallon vegetable stock or water 1 1/2 bunches green onions (scallions), finely chopped 1 tablespoon salt 2 tablespoons butter 1/2 teaspoon pepper 1 teaspoon garlic powder 1 quart milk or cashew milk (see recipe) Parsley, chopped Croutons Peel and slice potatoes. Cook them in stock with [...]

Potato Soup Recipe The Saturday Evening Post

]]>

Potato Soup

(Makes 16 cups)

• 9 large potatoes
• 1/2 gallon vegetable stock or water
• 1 1/2 bunches green onions (scallions), finely chopped
• 1 tablespoon salt
• 2 tablespoons butter
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 quart milk or cashew milk (see recipe)
• Parsley, chopped
• Croutons

Peel and slice potatoes. Cook them in stock with onions and salt until potatoes are soft. Mash potatoes with potato masher. Add butter, pepper, and garlic powder. Add milk last and heat through, but do not boil. Taste for seasoning. Dice slightly stale whole wheat bread in 1/2-inch cubes until you have 2 cups. Heat 4 tablespoons corn oil in skillet. Sauté croutons, shaking pan frequently to brown on all sides. Drain on paper towel, sprinkle with seasoned salt of Vege-Sal (available in health stores). Serve soup in soup plates, sprinkled generously with chopped parsley and croutons.

Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.

Potato Soup Recipe The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2009/12/19/health-and-family/food-recipes/potato-soup.html/feed 0 http://www.saturdayeveningpost.com/2009/12/11/health-and-family/food-recipes/potato-latkes-recipe.html?utm_source=rss&utm_medium=rss&utm_campaign=potato-latkes-recipe http://www.saturdayeveningpost.com/2009/12/11/health-and-family/food-recipes/potato-latkes-recipe.html#comments Fri, 11 Dec 2009 14:00:38 +0000 Post Editors http://www.saturdayeveningpost.com/?p=15593 Hanukkah begins Friday December 11 and ends Saturday December 19. This season, enjoy some popular Hanukkah treats.

Latke Recipe The Saturday Evening Post

]]> Did you know? Traditionally, fried foods are eaten during Hanukkah as a reminder of the miracle of the oil that burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem.

Latkes

(Makes 24 servings)

• 6 or 7 large russet potatoes, peeled
• 2 small onions
• 2 eggs
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 3/4 to 1 cup all-purpose flour
• Vegetable shortening or oil for frying

Preheat oven to 350 F.

Grate potatoes and onions and place in large bowl (dice and puree them for finer-textured results).

Using paper towels, blot up any liquid they have released. Beat eggs and add to bowl along with salt, pepper, and enough flour to bind mixture.

In large fry pan over medium heat, warm 2 inches of melted shortening or oil to 350°F on deep-frying thermometer. Drop in spoonfuls of batter, 4 or 5 at a time, and cook until latkes are golden brown, about 3 minutes per side.

Using a slotted spatula, transfer the latkes to prepared baking sheet and keep warm in oven while cooking remaining batter.

Serve as soon as the last batch is cooked; latkes will stay crisp for only a few minutes.

Recipe courtesy of The Food Channel and adapted from Williams-Sonoma, Complete Entertaining Cookbook.

Latke Recipe The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2009/12/11/health-and-family/food-recipes/potato-latkes-recipe.html/feed 0 http://www.saturdayeveningpost.com/2009/03/18/health-and-family/country-gentleman-gardening/potatoes-june.html?utm_source=rss&utm_medium=rss&utm_campaign=potatoes-june http://www.saturdayeveningpost.com/2009/03/18/health-and-family/country-gentleman-gardening/potatoes-june.html#comments Wed, 18 Mar 2009 15:09:38 +0000 Ted Kreiter http://72.3.135.59/wordpress/?p=1381 One of the joys of country living is the harvesting and eating of delectable new potatoes in spring. The tender, succulent tubers only 1¼-inch in diameter, gently boiled and served steaming with a touch of salt, pepper, butter, and fresh dill is one of the rare delicacies that everyone can enjoy.

New Potatoes by June The Saturday Evening Post

]]> One of the joys of country living is the harvesting and eating of delectable new potatoes in spring. The tender, succulent tubers only 1¼-inch in diameter, gently boiled and served steaming with a touch of salt, pepper, butter, and fresh dill is one of the rare delicacies that everyone can enjoy.

To have your own new potatoes by June, you should plant potatoes two weeks before the last possible frost. Some early varieties that provide excellent new potatoes include Charlotte, white rose, norgold russet, yellow Finnish, and red Norland.

Purchase only certified seed potatoes from nurseries, garden outlets, and hardware stores. Some supermarkets may offer uncertified seed potatoes that have been treated with growth retardant.

Place the seed potatoes in a warm area so they begin to sprout. A couple of days before planting, cut them into pieces leaving two or three eyes in each piece. Larger pieces provide better starting than smaller pieces.

If you have sandy soil, fine. If clay, dig it up and amend it with compost and fine mulch to provide drainage. Plant the potato pieces 15 inches apart with the cut side down, covering them with about an inch of soil. Before planting you may add 5-10-10 or 10-20-20 fertilizer. Add additional soil as the plants grow to keep the tubers covered. Or cover the bed with black plastic, cut slits every foot or so and plant the potatoes in the slits.

In the north countries such as Sweden and Finland, where new potatoes are considered next to sacred, farmers often plant potatoes above ground in straw and mound with straw and mulch as the plants grow. The results are very clean potatoes that are very easy to harvest.

When planted early, new potatoes are ready for harvest about the time peas are ripe, or when the potato plants begin to blossom. Pick the potatoes right before eating for the freshest flavor.

New Potatoes by June The Saturday Evening Post

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