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*** A WORD FROM THE KITCHEN ***
St. Patrick's Day is Thursday and we're seeing green
everywhere! The local groceries have fully loaded up with
the extra supply of corned beef and cabbage for the Irish
feasts. Don't forget the potatoes though, how about a
delicious dose of these OAKHILL POTATOES? Oh yeah I'm all
about the potatoes. And now is not the time to be dieting...
you can't have potatoes without a generous dollop of real
butter on them. It was time for us to change our clocks
back this weekend and we're all still looking a little
groggy from missing that 1 hour of sleep. With the time
change they always say to change the batteries in your
smoke detectors well it's also a good idea to sharpen
those knives too. Take a peek at some tips below for
keeping them in razor sharp shape.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: OAKHILL POTATOES
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INGREDIENTS:
1 1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour
salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs
DIRECTIONS:
Place potatoes in large saucepan. Cover with cold water.
Add 1/2 teaspoon salt and bring to a boil. Reduce heat to
low and cook 20 to 25 minutes or until potatoes are tender.
drain; reserve. Melt 2 tablespoons butter in medium
saucepan. Add flour, salt, and pepper; cook until bubbly.
Add milk; stir well. Cook, stirring constantly, until
thickened. Combine potatoes, hard-boiled eggs, onion,
salt, and pepper in lightly greased 1 1/2 quart casserole.
Add white sauce; blend lightly with spatula. Melt remaining
1 tablespoon butter. Add bread crumbs; mix well. Sprinkle
buttered crumbs over casserole. Bake at 350 degrees for
30 minutes. Serve hot
YIELD: 4 servings
Category: Potatoes, Side Dishes
YIELD:
Category:
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LONGER LIFE FOR YOUR KNIVES
SHARPENING & HANDLING
A dull knife can be more dangerous than a sharp one. It requires
more pressure to make it cut, which in turn increases the
chances of slipping. So sharpen your knives frequently. There
is no such thing as a knife that stays permanently sharp.
Use a steel, a rod used for sharpening, every time you cook.
Steels- -and other maintenance tools such as ceramic rods and
whetstones-- will realign and smooth the knife's edge. This is
what's known as honing. To sharpen a knife, hold the steel and
the knife a comfortable distance away from you, then applying
pressure, draw the full length of the blade across the steel
at a 20-degree angle, alternating sides four or five times.
You may also may want to get your knives professionally
ground at least once a year, assuming you use them daily.
Try your local hardware store. The electric home machines
dedicated solely to sharpening do a good job if you
closely follow the instructions; avoid combination knife
sharpeners and can openers, which can damage a blade.
No fine knives should be put in a dishwasher; the banging
around can nick the knife's edge. High heat can also change
the temper of the blade and harm the wooden handles. Good
knives should be kept in a knife rack, in a protective
partitioned drawer, or on a magnetic bar.