*** A WORD FROM THE KITCHEN ***

Even after the all of the Easter potatoes we had,
au gratin and even wasabi mashed I can't get enough
of the spuds. Here's a novel idea for people who hate
peeling potatoes to make homemade mashed....don't peel
them! the peel holds lots of nutrients and flavor so this
recipe keeps them on. Now this is a hearty/ lumpy tater
recipe but even if you like them super smooth I would
challenge you to a taste test of these "SMASHED TATERS"
because the flavor simply cannot be beat. Feel free to
substitute low fat ingredients like sour cream or margarine
in the same quantities.

Another post-Easter find.. my new favorite cheese discovery
which is a Sartori Balsamic Bellavitano. This is a firm,
almost buttery nutty parmesan type but with a hint of these
little sweet balsamic crystals it is amazing if you can get
it near you. Goes great with sliced apples and I could not
get enough of this one. A Marianos grocery store just opened
up nearby and they have an awesome selection good luck!

Enjoy!
Marzee
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RECIPE: SMASHED TATERS

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INGREDIENTS:
4 To 6 russet or Yukon gold Potatoes, scrubbed (skins on)
1/2 cups milk
1/2 cup sour cream
2 tablespoons butter, melted
2 Tablespoons fresh Chives
2 cloves Garlic, peeled
Fresh ground pepper to taste

DIRECTIONS:
Wash thoroughly 4-6 potatoes, but do not peel. Cut into
1-1/2 to 2-inch cubes and place in large pan of just
enough cold water to cover. Place the peeled garlic in
the same pan. Put over high heat and bring to a boil, then
turn heat down to medium and maintain a rolling boil. Cover
and cook for about 15 minutes until potatoes are fork-tender.
Drain potatoes. Add milk, melted butter, sour cream and
chives and hand mash together just until blended. Season
with fresh ground pepper to taste. (should be lumpy)

Yield: 6 Servings
Category: Potatoes, Side Dishes


~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

Wine and cheese are a favorite combination. However,
which cheese to serve with which wine can sometimes seem
to be a confusing task. Actually, there really aren't any
hard rules to be followed. Any combination you enjoy is
acceptable but here is a little assistance for those who
are still unsure and would like guidance for the more
popular choices.


Type of Cheese with preferred Wines shown underneath:

BLUE
Full-bodied reds, full-bodied whites, light dry whites,
sweet whites

BRIE
Medium and full-bodied reds, fruity whites, champagne

CAMEMBERT
Light, medium and full-bodied reds

CHEDDAR (mild)
Light and fruity reds, most whites, champagne

CHEDDAR (sharp)
Full-bodied reds, fruity reds

EDAM
Medium reds, fruity roses, light dry whites, champagne

EMMANTAL
Light and medium reds, fruity whites

FETA
Light reds, fruity whites

GOUDA
Medium and light reds, roses, light dry whites, champagne

GRUYERE
Semi-sweet whites, light wines

HAVARTI
Dry reds, dry whites

MUENSTER
Fruity and light reds, full-bodied dry whites

SWISS
Most wines, both red and white
Enjoy!

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