Subject: Potatoes Anna
From: Unicorn (unicorn@indenial.com)
Date: Sat Sep 29 2001 - 02:39:29 EDT
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F O O D F U N N Y
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Here's a true food funny from reader "Ms. Jazminn" in New Hampshire:
When my uncle was small he and my mother used to walk many miles to
the bus stop. There were no school lunches back then so my
grandmother would put up a bag lunch. They lived on a working farm
and were by no means underprivileged. Each day my uncle requested his
lunch to be "ketchup sandwiches." Yes, just ketchup between two
pieces of bread. Most mornings he ended up eating his four sandwiches
by the time he had walked the three miles to the bus stop. Once in a
while a sandwich would make it to school for lunch time. One day my
grandmother, to her embarrassment, received a call from the school
teacher. She wanted to know if they were so poor that my grandmother
couldn't afford meat in the bread, and some days no lunch at all!
Needless to say, from that day forward my uncle had sandwich meat
whether he liked it or not, and two extra sandwiches!
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T O D A Y ' S R E C I P E
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The editors at Good Housekeeping know that a picture is worth a
thousand words, and they prove it beyond a doubt in this book. While
many of the illustrations are not needed by the experienced cook,
beginning cooks will especially benefit from the thousands of
illustrations accompanying the recipes. Even more expert cooks will
appreciate the illustrated instructions for techniques such as cutting
up poultry, cleaning shellfish, and decorating cakes, and a full-color
photograph of every recipe in the book makes it one of the most
mouth-watering, hunger-inducing cookbooks I have ever read - do not
try to read this book on an empty stomach.
All recipes this week are adapted from "The Good Housekeeping
Illustrated Cookbook" by Good Housekeeping (Editor), Hearst Books,
1999, available from Amazon.com in hardcover at
http://www.amazon.com/exec/obidos/ASIN/068808074X/worldwiderecipes and
in paperback at
http://www.amazon.com/exec/obidos/ASIN/0688170218/worldwiderecipes
Potatoes Anna
3 Tbs (45 ml) butter
Salt and freshly ground pepper to taste
3 - 4 large potatoes, peeled and cut into slices about
1/4 inch (5 mm) thick
Combine the butter, salt, and pepper in a small saucepan and melt over
low heat. Arrange the potato slices in a well-greased 8- or 9-inch
(20 or 22 cm) pie plate or cake pan, overlapping them slightly, and
layering them until all the potatoes are used. Pour the butter
mixture over the potatoes and cover the pan tightly with aluminum
foil. Bake in a preheated 425F (220C) oven for 30 minutes. Remove
the foil and cook an additional 45 minutes to 1 hour, until the
potatoes are tender and golden brown on top. Allow to cool for 5 to
10 minutes and invert onto a serving platter. Cut into wedges to
serve. Serves 4 to 6.
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