Cajun Style Oven Fries
 
    4 medium potatoes 
    1/4 tsp. oregano 
    1/4 tsp. thyme 
    1 tsp. paprika 
    1/8 tsp. cayenne (or to taste) 
    1/8 tsp. black pepper 
    1/4 tsp. sugar 
    1/4 tsp. cumin 
    1/2 tsp. salt 
    1 tsp. garlic powder 
    1/2 teaspoon onion powder 
    1/4 tsp. Tabasco sauce 
    1 Tbsp. vegetable oil
    non-stick spray

  Preheat oven to 400F.
 
 In a small bowl, combine oregano, thyme, paprika, cayenne, black pepper, sugar, cumin, salt, garlic powder, onion powder, Tabasco sauce, and oil; mix well into a paste.

  Line a large baking sheet with aluminum foil; grease with non-stick spray.
 
 Peel potatoes and slice into french fry shapes. Place fries in
 a plastic bag with paste and work paste onto fries.
Place fries on lined baking sheet, trying not to let edges touch.
 
Bake in preheated oven for approximately 30-35 minutes (your time may vary with the
 size fry you cut); turn once during cooking to brown underside.


Such a refreshing green bean dish. Great as a side dish or for your salad.

 

 

 

Chilly Dilly Green Beans

 

Sauce:

1/2 c. mayonnaise

1 1/2 c. sour cream

1 Tbsp. horseradish

1/4 c. onion, minced

1/2 tsp. dill weed

2 Tbsp. lemon juice

Salt, pepper, Tabasco sauce, minced garlic to taste

 

Combine all.

 

Drain 2 cans whole green beans and toss with sauce. Add your salt, pepper, Tabasco sauce, minced garlic. Mix to combine.

 

 Best if chilled for 8 hours. Can be easily made the night before.

 

 

***I served mine with sliced tomatoes.

 

 

 

 

 

 
Fried Corn
 
6 ears of fresh corn, shucked and washed
2 Tbsp bacon drippins
1/2 cup water
1/2 cup milk
1 tsp of sugar
salt and pepper to taste
 

Cut the kernels off the cob into a bowl, but not too deep. With the back of a knife, scrape the cob.

Put about 2 Tbsp of bacon drippins into an iron skillet, heat until hot, and then add the corn. Add salt and pepper to taste, 1/2 cup water and 1/2 cup milk.

Turn down the heat and stir occasionally so the corn won't stick to the bottom of the pan. When the corn has absorbed much of the juice, add a 1 tsp of sugar then stir well.

When the corn becomes creamy you know it's done.


 
Vidalia and Artichoke Tart
 

4 Vidalia onions, peeled and sliced into half-rounds
3 tbsp butter
3 baby artichokes, tough leaves removed, cooked, and quartered
salami, sliced
3 eggs
1 c. light cream
ground mustard
salt and pepper
dried oregano

Heat oven to 400F.

Make pastry and line 9" tart pan and dock sides and bottom. Freeze for 30 minutes then cover bottom with foil and beans. Bake at 400F for 15 minutes. Uncover and bake another 10 minutes. Allow to cool.

Cook onions in butter with a bit of salt over medium low heat until they caramelize.

Reduce oven to 350F.

Thoroughly mix eggs, cream, mustard, salt and pepper, and oregano.

Cover bottom of pastry with sliced salami. Pour in egg mixture. Distribute artichoke quarters over mixture then distribute onions over everything.

Bake for 40 - 45 minutes.

 

 
Twiced Baked Cheese and Potato Casserole

 4 large baking potatoes 
8 slices bacon 
1 cup sour cream 
1/2 cup milk 
1/4 cup butter 
1/2 teaspoon salt 
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
8 green onions, sliced, divided

Bake potatoes in oven for one hour. Cook and drain bacon, crumble and set aside. Slice cooked potatoes in half lengthwise and scoop the flesh into a large bowl; discard shells. Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix until well blended and creamy. Spoon mixture into casserole bowl, top with remaining cheese, green onions and bacon. Bake for another fifteen minutes or until heated throughout and cheese is melted.

 
 
 
Potatoes O'Brien

4 smallish firm-fleshed potatoes
6 scallions, cut into 1/2" slices
1/2 small green pepper, 1/2" dice
1/4 c grated parmesan
salt and pepper
2 tbsp butter or oil

Boil potatoes until just done, chill in cold water, and drain. Cut into 3/4" dice.

In a medium bowl toss potatoes, onions, green pepper, Parmesan cheese, and salt ad pepper to taste.

Melt butter in a non-stick skillet over medium heat and add potato mixture. Press flat with a spatula. Cook uncovered for one minute. Cover and cook two minutes. Remove cover and continue cooking for three to four minutes -- don't stir -- until a dark brown crust forms on the bottom. (Lifting an edge gently with the spatula to check for a crust is permitted.) Serve immediately.