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ONIONS AND POTATOES

(Luncheon And Other Dishes) - (The New Dr. Price Cookbook)







1 quart fresh corn cut from cob
1 teaspoon salt
1/8 teaspoon pepper
3 eggs slightly beaten
2 cups milk
3 tablespoons melted butter
Put all ingredients into greased baking dish and bake slowly in
moderate oven until firm.

Other Recipes


FRIED ONIONS AND POTATOES

Another way of utilizing left-over cold boiled potatoes particularly
relished by "Pennsylvania Germans," whose liking for the humble onion
is proverbial, is to fry onions with potatoes in a fry-pan containing
a couple tablespoonfuls of sweet drippings and butter; when heated
place a half dozen thinly sliced cold boiled potatoes, half the
quantity of thinly sliced raw onions, well seasoned with pepper and
salt, cover and steam for ten or fifteen minutes, when uncover and fry
until light brown; serve at once. Or the thinly-sliced onions, after
skins have been removed, may be sliced thinly across the onion, placed
in a fry-pan and partly covered with boiling water; stand on hot range
and steam, closely covered, about fifteen minutes, or until onions are
tender, then drain off water, should any remain, add a small
tablespoonful of butter, salt and pepper to season, fry quickly a
light brown; pan should be uncovered. Serve at once with liver or
bacon. Onions are considered more wholesome prepared in this manner
than if fried.









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