Potatoes Elegante Food

ELEGANT SCALLOPED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly., In a saucepan, melt butter. Stir in the flour, garlic powder, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese and bacon; stir until cheese is melted. Remove from the heat; set aside., Cut potatoes into 1/4-in. slices. Place a third of the slices in a greased 13x9-in. baking dish; top with a third of the cheese sauce. Repeat layers twice. Sprinkle with cheddar cheese and onions. , Bake, uncovered, at 350° for 15 minutes or until cheese is melted.

POTATOES ELEGANTE

Steps:

• Saute onions in butter until golden.
• In a deep, oiled casserole dish, layer 1/2 potatoes (sprinkle with salt and pepper), 1/2 onions and 1/2 jack and cheddar cheeses. Repeat layers.
• Beat sour cream and eggs. Pour over top. Sprinkle with paprika.
• Bake at 375 for 40 minutes.

ELEGANT BAKED POTATOES

Steps:

• Scrub potatoes.
• Cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through.
• Put potatoes in a baking dish; fan slightly. Drizzle with butter.
• Sprinkle with salt and herbs.
• Bake potatoes in 425°F (220°C) oven for 50 minutes.
• Remove from oven.
• Sprinkle with cheeses.
• Bake 10-15 minutes longer or until lightly browned and cheeses are melted.

PAT'S POTATO PIEROGIS "ELEGANTE"

Steps:

• In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest.
• Filling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.
• Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling.
• Cooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis.
• Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.

CARROTS ELEGANTE

Steps:

• Cook the carrots in water, covered, for about 8 minutes. (I used frozen sliced carrots & followed the directions on the package.) Drain the carrots.
• Put the butter, honey, lemon juice & ginger in a microwavable bowl. Microwave for 30 seconds, then stir. Continue until all butter is melted and all ingredients are combined.
• Put the carrots into a 1 1/2 to 2 quart greased dish. Pour the sauce over the carrots & stir. (May refrigerate at this point for baking later.).
• Bake, uncovered, at 375 degrees for 30 minutes, stirring every 10 minutes.
• Sprinkle almonds over carrots just before serving.