Subject: Recipe: Pittsburgh Potatoes
From: Unicorn (unicorn@indenial.com)
Date: Wed Sep 11 2002 - 05:59:52 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Thanks to "MB" for this one:
I love the outdoors, and because of my passion for hunting and
fishing, my family eats a considerable amount of wild game. So much,
in fact, that one evening as I set a platter of broiled venison steaks
on the dinner table, my ten-year-old daughter looked up and said,
"Boy, it sure would be nice if pizzas lived in the woods."
__________________________________________________
TODAY'S RECIPE
__________________________________________________
I told my mother about my trouble in coming up with a side dish that
contained the name of an American city in the title, and she got a far
off look in her eyes and headed for her trusty recipe file. This
recipe came from a friend of hers named Nell Way back in 1952, and
when I asked why they were called Pittsburgh potatoes, she shrugged
and said "Maybe Nell Way was from Pittsburgh." Regardless of their
provenance, these potatoes are delicious.
Pittsburgh Potatoes
3 cups (750 ml) peeled and diced potatoes
1/2 onion, finely chopped
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) milk
3/4 cup (180 ml) grated cheddar cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 4-oz jar chopped pimientos, drained
Steam the diced potatoes and chopped onion for 5 minutes. Meanwhile,
heat the butter in a saucepan over moderate heat, stir in the flour,
and cook for 2 to 3 minutes. Stir in the milk and bring to a boil,
stirring frequently. Remove from the heat and stir in the cheese,
salt, pepper, and nutmeg. Mix the steamed potato mixture with the
pimientos and place in a buttered baking dish. Top with the sauce and
bake in a preheated 350F (180C) oven until the potatoes are tender,
about 45 minutes. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Tue Oct 01 2002 - 00:00:01 EDT