Side Dishes

Homemade Gnocchi

in a pot with salted water boil the potatoes with the lid on

let them simmer for about 30 minutes or until tender (test with a fork)

run through cold water until easy to handle then peel. place back in the pot and let simmer for a few minutes for moisture leaves

mash the potatoes

add the beaten eggs and salt

mix together

add some flour to thicken dont add too much

on a floured surface. split the dough in spoonfulls so easy to handle. roll out to a long strip

cut the strip in small pieces

place on a floured tray

when making the gnocchi, boil salted water and add some of the gnocchi to the water

once it rises to the top. let simmer for about a minute then remove the gnocchi

serve any way desired

I served with butter and rosemary but the options are limitless
Recipe:
1 2/3lb potatoes
2 tsp salt
2 beaten eggs
alot of flour

Directions:
place the potatoes in a pot with salted water and let boil with the lid on. let simmer until tender (test with a fork) about thirty minutes. Once tender run the potatoes through cold water until easy to handle then peel. (they should be so tender that you can peel them by hand). return the potatoes to the pot and let simmer for a few minutes to get rid of the moisture then mash the potatoes. add the beaten eggs and salt. stir together. add in some flour to thicken but dont add too much. on a floured surface take spoonfulls of the dough and roll out into long strips the cut into small pieces and place on a floured tray. when making the gnocchi, boil salted water then add some of the gnocchi. When the gnocchi rises to the top let simmer for about a minute then remove and serve as desired.
Homemade Pasta

 all you need is four and eggs. rule of thumb is 2 eggs for every cup of flour

 in a bowl place the flour and make a well

 crack the eggs into the well and slowly stir with one hand in a circle

 stir intil incorporated

 place the dough on a floured surface and knead until no longer sticky or tacky but until smooth

 let rest for a few minutes

 Then roll out pasta and cut. either using a pasta maker or a knife

 coat in a little bit of flour

 place on drying racks or pasta drying racks until hard unless you are using the pasta right away

Once using the pasta, boil salted water then add pasta and boil for about five minutes. Serve as spaghetti or I used butter and rosemary

Recipe:
flour
eggs
(2 eggs for every one cup of flour)

Directions:
in a bowl make a well with the flour. Crack the eggs into the well and slowly stir in circles using one hard until everything is incorporated. Place dough on a floured surface and knead until smooth or not longer stick or tacky. Let rest for a few minutes.
Roll out dough and cut using a knife or a pasta maker. Make the noodles and type or size you desire. Coat in a little bit of flout if needed then dry on a pasta or cooking drying rack for several hours until hard. Unless you are using the pasta right away. If you are using the pasta right away it will cook quicker. When cooking the pasta boil salted water the add the pasta and boil for about five minutes or so or until tender. Serve as spaghetti or however you desire. I served with butter and rosemary.





Potato Casserole

 ingredients: frozen harsh brown potatoes thawed, butter, onion, pepper, salt, cream of chicken soup, shredded cheddar cheese, sour cream

 thaw thw potatoes, mix with the melted butter

 add the remaining ingredients

 mix together

 use hands or a spoon

 grease a 9*13 pan

 once mixed pour into pan

 for topping combine melted butter and cornflakes

spread over top and bake

bake and serve

Recipe:
1 (2lb.) frozen hash brown potatoes thawed
1/2 cup melted butter
1/2 cup chopped onion ( or teaspoon dried onion)
1/4 teaspoon pepper
1 teaspoon salt
1 can cream of chicken soup
8 oz. shredded chedder cheese
1 pt. sour cream

Topping:
2 cups crushed corn flakes
1/4 cup melted butter

Directions:
mix potatoes with butter. add remaining ingredients. except for topping. put in a buttered pan (9*13). mix topping and sprinkle over top.
bake at 350 degrees for 45-60 minutes.


Corn Casserole

 Ingredients: sour cream, regular corn drained, creamed corn, Jiff cornbread mix, chedder cheese, egg, butter

 melt the butter into a 9*13 pan. mix all the ingredients together

place the mix into the pan and bake

take out when browned

Recipe:
1 stick butter
1 can creamed corn
1 can reg. corn drained
1 egg
1 cup sour cream
1-2 cup shredded chedder cheese
1 box Jiffy corn muffin mix

Directions:
melt the butter in a 9*13 pan. mix all the ingredients together and pour into the pan with the butter. Bake at 350 for about 45 minutes or until browned