German Potatoes With Peas Carrots And Corn Food

GERMAN POTATOES

Steps:

• Peel potatoes and cut into 1/2-inch cubes.
• Rinse with cold water.
• Drain.
• Pat potatoes dry with kitchen towels.
• Pour oil into heavy deep skillet to depth of 3/4-inch.
• Heat over medium-high heat until thermometer registers 375ºF.
• Working in batches, add potatoes to skillet; cook until light golden, about 15 minutes.
• Using slotted spoon, transfer potatoes to paper towels; cool.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
• Add onions and paprika and saute until onions are golden, about 5 minutes. (Can be prepared 8 hours ahead. Cover separately and keep at room temperature).
• Preheat oven to 400ºF.
• Melt remaining 1 tablespoon butter in skillet with sauteed onions over medium-high heat.
• Add potatoes and saute until golden brown, about 3 minutes.
• Season mixture to taste with salt and pepper.
• Spread mixture on heavy large baking sheet.
• Bake until potatoes are cooked through and crisp, about 15 minutes.

CREAMED PEAS AND CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

GERMAN POTATOES WITH PEAS, CARROTS, AND CORN

Steps:

• Add the flour and the broth (or cold water) to mason jar or any other jar with a lid. Shake it well to combine the flour and water. Set aside.
• Peel the potatoes and rinse them. Cut them lengthwise in half and then crosswise. Heat a large frying pan and melt the butter. Add the potatoes and let them cook in the butter on medium heat for about 2 to 3 minutes. Then reduce the heat and let them cook on low heat for about 5 minutes, occasionally stirring.
• In the meantime, cut the carrots into 1/4" (1 cm) thick slices. Add the carrots to the potatoes and let them cook for about 10 minutes on low heat, occasionally stirring.
• Shake the flour mix again and add it to the frying pan along with the peas and corn. Stir everything well and bring it to a boil. Then let it simmer on low heat for about 5 minutes. Season to taste with salt and pepper and add the parsley.
• Guten Appetit!

POTATO SALAD WITH PEAS

Steps:

• Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

HOT GERMAN POTATOES

Steps:

• Heat oven to 400 degrees, Cook Bacon until crisp.
• Drain Bacon; reserve 2 tablespoons bacon drippings.
• In ungreased 2 to 2 1/2 quart casserole dish, combine bacon drippings, potatoes and sauce mix.
• Stir in sugar, Celery seed, pepper, milk, vinegar and Worcestershire sauce until well mixed.
• Add Sauerkraut, pimento and cooked bacon; mix well.
• Bake for 40 to 50 minutes or until potatoes are tender.
• Let stand 5 minutes.
• Stir.

GERMAN POTATOES

Steps:

• Heat oil in iron skillet. When hot, add potatoes, turning until light brown. Add onion and cook 5 minutes longer. Season with salt and pepper. Pour in water or broth and cover with lid. Reduce heat, stirring occasionally. Cook until tender.