Louisa's Fried Potatoes

I'm sure there are plenty of recipes out there for fried potatoes, but this is Louisa's and I just plain think it's the best one. The Mrs. Dashes add just the right flavoring as this recipe is salt free.

INGREDIENTS:

6-8 medium red or all purpose potatoes

1 large shallot

2 Tbsp extra virgin olive oil

Dusting of Mrs. Dash original blend

1/2 tsp fresh ground pepper to taste

PREPARATION:

Peel the potatoes! (Yes I know the "thing" today is leaving the peels on, but they are messy). Wash them cutting into quarters them cut into 1/4 inch thick slices. Peel and thinly slice the shallot.

COOKING:

Set a 12 inch cast iron skillet over medium heat, when the rim is warm to the touch, add the olive oil and let it continue heating for a couple of min. then add the potatoes. Turn them about every 10 min., not allowing them to burn, just brown. After about 25 min., check for doneness.

They should still be a little firm; Sprinkle on the Mrs. Dashes and pepper to taste. Mix well with a spatula.

Add the shallots and continue cooking and turning until the potatoes and shallots are done. (Soft, but still in tact and not mushy).

Italian Sausage Stew

Here's a very satisfying meal in one dish, quick and easy to prepare. In fact we just enjoyed it for the umpty-umpth last night (3/12/11)

Italian Sausage Stew

INGREDIENTS:  

¾ pounds Italian sausage links (Anything BUT Johnsonville)

1-½ cups water

1/2 large sweet red pepper

2 medium red potato

1 medium carrot

1 celery stalk

1 shallot

2 Tbsp Worcestershire sauce

1 tsp fresh oregano

1/2 tsp each fresh basil, thyme and rosemary

1 bay leaf (leave whole)

Pepper to taste

1/3 cup ketchup

½ Tbsp minced fresh parsley

½ Tbsp cornstarch

1 Tbsp cold water

PREPARATION:

Remove the sausage from the casing and cut into 1” chunks. Wash and peel the potatoes, cut into chunks. Wash and peel the carrots, cut into chunks. Wash the celery and cut into chunks. Peel the shallot and cut lengthwise into strips. Wash the herbs, shaking off the water, strip from stalks and chop finely. Wash the parsley shaking off the water and mince

COOKING:

Sat a soup kettle or Dutch oven over medium heat, brown sausage; drain off any rendered fat. Add water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender.

Add the ketchup, pepper and parsley; cook 12-15 minutes longer or until peppers are tender. Find and discard bay leaf.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir until thickens about 2 min.

Adapted from: Italian Sausage Stew published in Country Woman January/February 2000, p29

Sausage and Macaroni Cocotte

Here's a nice way to enjoy Italian flavors with a minimum of attention. Simmering the sauce with the HOT sausage and fresh basil add just the right touch of spiciness.

INGREDIENTS:

1 lb. Hot Itilian Sausage (Anything BUT Johnsonville )

24 oz. jar Bertolli Tomato &Basil Spaghetti Sauce

2 Tbsp fresh basil

6 oz. Macaroni (Fusilli, Ziti, Shells, Penne or Angel hair)

Shredded Parmesan cheese

Basil sprigs for garnish

PREPARATION:

Wash the basil, shaking off the water and strip leaves from stalk. Chop finely. Wash the sausages and pat dry.

COOKING:

Set a 3 quart sauce pan over med to low heat. Add the sauce, fresh basil and sausages. Cover and bring to a slow simmer. Simmer for 3 to 3- 1/2 hours. Stir occasional to keep it from sticking to the bottom of the pan.

Cook Macaroni according to package directions. Transfer to a colander and flush with hot water. Let drain a few minutes, then spread over a serving dish. Ladle most of the sauce over the macaroni and arrange the sausages on top. Ladle the remaining sauce over the sausages and sprinkle with the Parmesan cheese.

Garnish with basil sprigs and serve.