Old Fashioned Savory Canned Potatoes Made Easy Food

OLD FASHIONED SAVORY CANNED POTATOES MADE EASY

Steps:

• Just cook -- Nothing more. In a medium saute pan saute the butter and olive oil too to get the potatoes nice and brown. I like to pan saute just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sauteed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.
• Simple and quick and honestly -- very very good!

OLD-FASHIONED STEWED POTATOES

Steps:

• Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot.
• Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency. Stir often while cooking. Makes about about 6 servings.

OLD FASHIONED CORNED BEEF PIE

Steps:

• Pour the flour into a medium mixing bowl and add the butter, lard, and salt. Pinch the fats and mix together with the flour until the mixture resembles fine breadcrumbs.
• Mix in the vinegar and 2 tablespoons of water, then gradually add additional water until a smooth pastry forms.
• Knead gently a few times, then shape into a disc, wrap tightly in plastic wrap, and chill for at least an hour.
• While the pastry is chilling, make the filling. Melt the butter over medium-high heat in a Dutch oven. Once the butter is bubbling, add the onion, celery, carrot, and garlic. Cook for about 5 minutes, until the vegetables have softened.
• Stir in the potatoes and cook for another 5 minutes, then mix in the crumbled corned beef until well blended.
• Pour in the beef stock, Worcestershire sauce, English mustard, and black pepper and stir until combined. Cover and bring to a boil.
• Remove the lid and allow the mixture to simmer for about 15-20 minutes, until the potatoes and vegetables are cooked through, stirring occasionally.
• Skim off any liquid that hasn't evaporated, then stir in the fresh chopped parsley.
• Pour the filling into a 9 by 13-inch cake pan and chill in the freezer for 20 minutes, stirring halfway through.
• Preheat the oven to 400 F. Beat an egg with a fork and set aside.
• Roll out the pastry on a lightly floured surface until it's a little less than 1/8 inch thick. Line the base of a 6-cup (1.5 liter) pie dish with the pastry, trimming off any excess.
• Evenly spread the cooled filling in the pastry-lined dish, then brush the edge of the pastry with beaten egg.
• Re-roll the remaining pastry and cover the pie with it. Press down the edges to seal, then trim off the excess pastry. Crimp the edges as desired, brush the top with beaten egg, and cut a few vent holes in the top.
• Bake for 45-55 minutes at 400 F, until the pastry is well browned. Cover the edges with aluminum foil if they brown too quickly.
• Let the pie stand for about 15 minutes before serving. Serve hot or cold.

OLD-FASHIONED POT ROAST

Steps:

• If desired, make 3/4-inch-deep, evenly distributed incisions in roast and push one slice of garlic into each.
• In 6-quart pressure cooker, heat 3 tablespoons oil over high heat. Add meat and brown well on all sides lifting meat frequently with spatula to prevent sticking-about 2 to 3 minutes per side. Add extra oil as needed. Season each browned side with salt and pepper, be conservative if you're using canned stock or bouillon. Remove meat to platter and set aside.
• In blackened oil remaining in cooker, sauté the chopped onion, carrot, celery, and parsnip for 3 minutes, stirring occasionally, scrape any browned bits from bottom of cooker. Add beef stock, bay leaves, and dried thyme.
• Set rack or trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.
• Lock lid into place, heat to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 60 minutes. Let pressure drop naturally for 15 minutes (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape.
• When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, let pressure drop naturally.
• When roast is fork-tender, transfer to platter, set aside in warm place. Remove rack from cooker. Place potatoes, whole onions, and parsnip chunks in cooker. Lock lid into place and return to high pressure over high heat. Reduce heat to just enough to maintain high pressure and cook 5 minutes.
• Meanwhile, slice meat. Reduce pressure in cooker using quick-release (see " Releasing Pressure"). Remove lid, opening it away from you, to allow any remaining steam to escape. With slotted spoon, transfer vegetables to platter around meat, set aside in warm place.
• Over high heat, gradually whisk flour-butter mixture into liquid in cooker. Cook, stirring constantly, until mixture thickens-3 to 4 minutes. Remove bay leaves and season to taste. Pour gravy over meat and vegetables on platter, sprinkle with fresh thyme, if desired, and serve immediately.