December 28 – Feature Recipes 28 Dec 11

GARLICKY GREEN BEANS WITH PINE NUTS

- from realsimple.com

  • 1 1/2 pounds green beans, trimmed
  • 2 tablespoons olive oil
  • 2 large cloves garlic, thinly sliced
  • 1/3 cup (about 2 ounces) pine nuts
  • kosher salt and pepper

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.

Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl. Makes 6-8 servings.

MASHED POTATO CASSEROLE

- allrecipes.com

  • 1 cup milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) package onion dip
  • 2 eggs, beaten
  • 2 cups water
  • 1/2 cup margarine
  • 1 teaspoon salt
  • 3 cups instant mashed potato flakes

2 tablespoons margarine (I always use butter, but as always, that’s just personal preference)

Preheat oven to 350 degrees F (175 degrees C). Grease one 2 1/2 quart casserole dish.

Blend together milk, cream cheese, onion dip and eggs.

In a saucepan over medium heat, combine water, margarine and salt. Bring to a boil and add instant potato mix; mix well. Add cream cheese mixture, mix well and pour into prepared dish.

Dot the top with margarine and bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.

 

TARTIFLETTE

- allrecipes dot com

  • 2 1/2 pounds red potatoes, peeled and cut into 1/4-inch slices
  • 1 tablespoon butter
  • 1 yellow onion, diced
  • 1/2 pound bacon, cut crosswise into 1/4-inch pieces
  • 1 (8 ounce) container creme fraiche
  • salt and ground black pepper to taste
  • 1 (8 ounce) round Brie cheese, sliced

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 12 minutes. Drain and allow to steam dry for a minute or two, then place in a large bowl.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the bacon, and continue cooking and stirring until the bacon is browned and beginning to crisp, 2 to 3 more minutes. Mix onion mixture into the potatoes. Stir in the creme fraiche and season with salt and pepper. Spread potato mixture into the prepared baking dish, and arrange the sliced Brie cheese on top. Cover with aluminum foil.

Bake in the preheated oven for 30 minutes, then remove the aluminum foil. Return the pan to the oven, and continue baking until bubbly, 10 to 15 more minutes.