br>Mrs. Landemare's original recipe is:
Potatoes. Fresh butter
Cook beans and meat.
Season as you like.
When almost done, add soup and recipe of dumplings or biscuits.
Cook until done.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Preheat oven to 200'C.
Wash potatoes, but don't peel, and slice very thin (best done using a mandolin) Pat the potatoes dry using paper towel.
Line a 20cm cake tin, pie dish or any similar sized dish with baking paper.
Place potatoes from the outside in, overlapping slightly to cover the base of the dish, brush with butter and season to taste.
Repeat step 3 until half the potatoes are used.
Sprinkle half the cheese over at this time.
Repeat step 3 again until all the potatoes are used up, ending with butter.
Sprinkle the ...
Preheat oven to 450 degrees F.
Combine salt and pepper in a small bowl.
Melt 2 1/2 T butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat.
(I've found pan size is important here. Otherwise adjust quantities and cooking times.) Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan, sprinkle with 1/4 tsp salt mixture.
Drizzle 1/2 tsp melted butter over potatoes.
Repeat layers 5 times, ending with butter; press firmly to pack.
(I press firmly to pack before adding the ...
Peel potatoes and cut into paper-thin slices.
Brush bottom and sides of a 6 1/2 x 3-inch souffle dish generously with butter. You may also use a round deep casserole dish and cover with foil or a specially designed copper pan that's made specifically for this dish that you can get at specialty stores.
Arrange potatoes, overlapping slices, around edges of pan to form a firm wall, then place an overlapping layer of potatoes in the bottom of the dish to cover.
Brush lightly with butter and sprinkle lightly with onion, salt and pepper.< ...
Preheat oven to 350 degrees F (175 degrees C). Line the cups of a muffin tin with small rounds of parchment paper.
Spoon 1 1/2 teaspoons melted butter into each muffin cup. Top with 1/2 teaspoon rosemary. Stir remaining rosemary into the remaining melted butter.
Slice potatoes as thinly as possible on a mandoline; transfer to a large bowl. Pour in melted butter and rosemary. Season with salt and pepper. Toss potato slices to coat.
Arrange potato slices in the muffin cups, layering them so that they overlap slightly in the shape of a ...
Combine salt, pepper, and thyme in a bowl.
Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
Melt remaining 1 tablespoon butter in the skillet; remove from heat.
Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
Cover and cook over ...
1. Preheat oven to 450 degrees.
2. Combine 2 teaspoons thyme and kosher salt in a small bowl.
3. Drizzle butter into a 10 inch cast iron skillet coated with cooking oil. Arrange a layer of slightly overlapping potato slices in a circular pattern i pan; sprinkle with about 1/2 teaspoons salt mixture and dirzzle with 1/2 teaspoons truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture dirmly to pack down. Cook over medium-high heat for 6 minutes without stirring or moving.
4. Cover with foil, abnd bake at ...
Slice potatoes in 1/8-inch thick rounds and soak in ice water for at least 30 minutes. Drain slices and pat dry with paper towels.
Combine butter and garlic.
In a deep 10-inch greased pie plate or casserole, arrange 1/3 of the potato slices in slightly overlapping fashion, beginning with the outside edges and continuing the circle design to center of dish.
Layer 1/3 of onion slices, broken into rings, on top of the potatoes, then 1/3 of butter mixture, salt, pepper, paprika and cheese. Repeat this process 2 more times, ending with ...
ou use American mayonnaise, this recipe has a different flavor than
Prepare basic pate a choux recipe. Add mashed potatoes and parsley
ith herbed butter, accompanied with pommes frites.
Cream shortening and sugar.
Dissolve baking soda in the 1/4 cup of hot water.
Add baking soda, water and milk to shortening and sugar; mix.
Add all other dry ingredients and mix well.
By hand, add nuts and raisins.
Grease and flour 2 bread pans.
Bake 45 minutes.
Recipe makes 2 large loafs.
Preheat oven to 325\u00b0. In a bowl, combine cream cheese, sugar, lemon juice, vanilla and salt. Mix well until blended. Add eggs, one at a time, mixing well after each addition. Place graham crust tin on a baking sheet (to prevent spills). Pour in cream cheese mixture. Bake for 25 to 30 minutes until knife inserted comes out clean.
After preparing the apples, put them in a large bowl.
Add Apple Coating to Apples and stir until every slice is coated. Put them into a 9x9 baking dish. Pat down.
Mix topping and put on top of apples.
Bake at 350 degrees 40-45 minutes or until apples are tender.
If you want to make a 9x13 pan, double the Apple Coating and use 1 & 1/2 recipe of the Apple Topping.