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Perfect
Mashed Potatoes
Corn
Casserole
Lemon
Supreme
PERFECT
MASHED POTATOES
Jane Klimasauskas
4 servings
2 lbs potatoes
1 Tbs Salt
1 cup milk or cream*
4 Tbs Butter
1/4 Tsp freshly ground pepper
1/4 Tsp freshly grated nutmeg
*For stiffer potatoes,
use 3/4 cup milk; for creamier potatoes use an additional 2 Tbs of butter.
Peel and cut potatoes
into 1 1/2 inch thick slices. Place in a medium saucepan. Cover with cold
water and add salt. Bring to a simmer. Simmer until a knife easily slips
in and out of them (20-25 minutes). Drain in a colander.
Place milk in a small
saucepan over medium high heat.
POTATOE RICER
Place a heat-proof
bowl on top of a double boiler over a pan of simmering water. Press hot,
drained potatoes through the ricer into the bowl. Stir the potatoes with
a wooden spoon until smooth (about 1 minute). Using a whisk, incorporate
butter. Drizzle in the hot milk, whisking continuously. Add pepper, nutmeg,
and salt to taste. Whisk to combine. Serve immediately.
ELECTRIC MIXER
Transfer hot drained
potatoes to the bowl of an electric mixer fitted with a paddle attachment.
Mix on medium low until the lumps have disappeared (about 1 minute). Add
butter, and mix until blended. On low speed, add hot milk in a slow stream,
then add pepper, nutmeg, and salt to taste. Serve immediately.
GARLIC MASHED POTATOES
(variant)
Add 3 crushed garlic
cloves to the milk. Cover the milk and simmer until garlic is mild and
soft (about 20 minutes). Add milk and garlic to the potatoes and mash.
CORN
CASSEROLE
(a recipe from Terry Rafalko)
8 Servings
1 cup soft butter
2 cups sour cream
2 (16 oz) cans of whole corn (drained)
2 (16 oz) cans of cream corn
2 boxes of Jiffy Corn Bread Mix
Pre-heat oven to 350 degrees. Combine the butter, sour cream, drained
whole corn, and cream corn in a large mixing bowl. Mix thoroughly. Add
Corn Bread mix and mix thoroughly. Pour into a 9 x 13 baking pan.
Wipe any excess off the edges of the pan. Bake for 1
hour 15 minutes.
LEMON
SUPREME
Jane Klimasauskas
8 Servings
1 cup flour
1/2 cup butter
1/2 cup chopped walnuts
8 oz cream cheese (room temperature)
1 cup cool whip (use 9 oz size)
1 cup powdered sugar
2 packages (small) instant lemon pudding
3 cups milk
Pre-heat the oven
to 375 degrees.
Crust: Work flour
and butter together into a pie dough. Add nuts. Pat into a 2 quart glass
baking dish. Bake 15 minutes at 375 degrees.
Mix soft cream cheese
and 1 cup of powdered sugar together. Add 1 cup of cool whip. Blend with
a fork. Spread over the crust.
Mix the pudding and
milk together. Pour into the pan. Refrigerate until it sets and cover
with the remaining cool whip and nuts.
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