Topo, I've looked over the link, I think I would try your original recipe w/o the lemon, use the pomegranate liqueur for the flavoring, with the option of the Pomegranate Sauce, it would make a great presentation. I will try that way when I next make it. Totally agree w/you about sharing recipes, can you image if recipes weren't shared, porridge might still be the staple in our daily menus. I know for a fact that someone gave her that tart recipe; I just dont know who. In fact, while out w/friends one evening this topic came up and there was a women in the group knew exactly what I was talking about, she had the recipe but someone stole her personal cookbook with that recipe in it, maybe it was MY COUSIN!!! "You can check the torture newsgroups for techniques" LOL !! I have 3 recipes I want to work with; one w/a small amount of ricotta, another w/a small amount of amaretti cookies crushed in the batter, and the other escapes me right now. Each different, so I will try my hand at breaking down each recipe into 3rds as each recipe makes approx 40 tarts & I basically just want samples. Who knows may end up with something far better. Lucy

* Posted by sally2 (My Page) on Tue, Nov 17, 09 at 20:26 I am getting so hungry reading all these recipes and posts! Here's the potato-fennel soup recipe I mentioned earlier. It was posted on this forum back, oh wow, exactly 3 years ago today, November 17, 2006, by Lynnalexndra. She said in the post that it was an Ina Garten recipe. Roasted Potato-Fennel Soup 4 pounds red potatoes, unpeeled and quartered 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon minced garlic (about 3 cloves) 1 tablepspoon kosher salt 2 teaspoons fresh ground pepper 4 cups choped yellow onions (4 onions) 4 cups chopped fennel bulb (about 2 pounds) 3 quarts chicken stock or water 1 cup heavy cream Pre-heat the oven to 400 degrees. In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through. Saute the onions and fennel with 2 tablespoons olive oil in a large stock pot on medium heat until translucent, 10 - 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all the vegetables are very soft. Add the heavy cream and allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. (I use an immersion blender). Taste for salt and pepper. Reheat and serve hot. This past weekend I made a different roasted potato soup which combined this cookalong with the squash one. I just made it up as I went along. I made a mistake or 2, but it ended up tasting quite good. One of the mistakes I made was cutting the squash up into too small of pieces. I tried peeling it before roasting, but the scalloped shape made that too frustrating, so I decided to roast it first, then scrape the squash out. Well, it was a pain to do since I had cut it up into small pieces. My goal was to get all the vegetables cut into fairly equal sizes. The second mistake was just not having the equipment. I didn't have my trusty immersion blender with me (we were at our Oklahoma house), so I couldn't puree the veggies. I was never able to smash up the onions, so they remained in pretty big pieces. We just called it country style. Next time I make this, I'll experiment with the size of squash pieces and use a blender. Roasted vegetable soup Pre heat oven to 375 degrees 1 acorn squash 2 russet potatoes 2 onions 1 bulb of garlic Olive Oil Salt and pepper to taste dried sage, around 1/2 to 1 teaspoon or to taste Cut up the potatoes and onions into similar sizes. If you can peel the squash ahead of time, that's great, otherwise, just cut it in half, scoop out the seeds, and place along side the other vegetables on a large baking sheet. Coat the veggies with olive oil, and sprinkle with the salt, pepper and sage. Bake until the veggies are barely tender, around 40 minutes to an hour, stirring them every 15 or 20 minutes. Towards the end of roasting time, in a large soup pan, bring some water to a boil, enough water to cover the vegetables. When the veggies are done roasting, add them into the boiling water. Scrape the squash pulp out of the skins and add to the pot, too. Stir and let simmer till the veggies are tender. Turn off heat and puree using an immersion blender if you have one, or just smash them with your spoon as best you can, which is what I did. That makes it more "country style." Enjoy. Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Wed, Nov 18, 09 at 0:03 Nancy and all, glad to see the cookalongs are back!! Lots of great recipes above that I'll be saving and working my way through. I've loved these pancakes for years and finally found a copy cat recipes that I've been playing with. I add at least twice as much onion and double the parsley. Sour cream and applesauce are my choices to go on top of them. Perkin's Potatoe Pancakes Ingredients: 1 cup all-purpose flour 1 cup whole milk 4 eggs 3 tablespoons butter, melted 3 tablespoons sugar 1/4 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon chopped fresh parsley 1 tablespoon minced onion 4 shredded fresh potatoes -or- 2 1/2 cups frozen hash browns (defrosted) Directions: Combine all of the ingredients, except for the potatoes, in a large mixing bowl. Beat by hand until smooth. Add the potatoes to the batter and mix by hand until the potatoes are combined. Let the batter rest while you preheat a skillet to about medium heat. Grease the pan with some butter. Ladle 1/4 cup scoops of batter into the pan. Cook as many at a time as will fit comfortably into your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. David o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Thu, Nov 19, 09 at 22:20 Looking through the recipes that have been posted already, I can see that I will be using this thread many, many times. It's a good reminder of some of the very best uses of potatoes. Then I got to thinking that I didn't notice any basic potato salad recipes..... and what potato collection would be complete without potato salad. I also wanted to share a favorite soup, I make a double batch of this and take to my DM in 8oz freezer containers, every few months.... she loves it! I usually cut back the milk a bit so that it is almost like a side dish. Loaded Baked Potato Soup 4 lg baking potatoes, baked (Note: Plan ahead and bake the potatoes when convenient) 2/3 C butter 2/3 C flour 6 C milk 3/4 tsp salt 1/2 tsp black pepper 4 green onions, chopped and divided 1 1/4 C grated cheddar cheese, divided 12 slices bacon (thick is best), cooked, crumbled and divided 1 8-oz carton sour cream (can use plain yogurt) ~Cut potatoes in half, scoop out the pulp and set aside. Discard skins (or make some potato skin snacks) ~Melt butter in a heavy saucepan, add flour, stirring until smooth. Cook 1 min., stirring constantly and gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. ~Add potato pulp, salt pepper, 2 tbsp of the green onion, 1/2 C bacon and 1 C cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk for desired consistency. ~Garnish with remaining onion, bacon and cheese. Yield: about 10 cups. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Backwoods Basic Potato Salad 3# cooked and cooled red potatoes, chopped 4 hard boiled eggs, chopped 2 lg stalks of celery, chopped 6 green onions, chopped ¼ C sweet pickle relish Dressing 1½ C Hellman's (Best Foods) mayo 1 tsp celery seed 1 Tbsp vinegar 1 Tbsp sugar ½ tsp garlic powder 1 tsp salt ½ tsp pepper 1 tsp dry mustard Combine dressing ingredients and toss with potato mixture. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Backwoods Deli Style Potato Salad 3# red potatoes, cooked, cooled and chopped 2 stalks of celery, chopped 6 green onions, chopped ½ C chopped red pepper ½ C thin sliced radishes Dressing 1½ C Miracle Whip 2 Tbsp vinegar 2 Tbsp sugar 1 tsp celery seed 1-2 Tbsp prepared mustard Combine dressing ingredients and toss with potatoes and vegetables. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Blue Cheese Potato Salad 3# cooked red potatoes, cooled and chopped ¼ C dry white wine ½ tsp salt ¼ tsp pepper ½ C mayo (Hellman's) ½ C sour cream 1½ Tbsp Dijon mustard 4 oz. blue cheese, crumbled 3 green onions, chopped fine 1 C coarsely chopped celery In a large bowl combine potatoes, wine, salt and pepper. Let sit until the wine is absorbed by the potatoes, about 30 minutes. Combine mayo with remaining ingredients. Add to potatoes and stir well. Allow about 30 minutes for flavors to combine before serving. This blue cheese salad is great with a good steak or grilled tenderloin. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ranch Potato Salad 3# cooked red potatoes, cooled and chopped 5-6 green onions, chopped 6-8 slices bacon, cooked and crumbled ½ C shredded cheddar cheese 1 envelope dry ranch dressing mix 1½ C Hellman's Mayo (sometimes I use part sour cream if I have it on hand) Toss together the potatoes, onions, bacon and cheddar. Combine the ranch dressing mix and mayo, pour over the potato mixture and stir to combine. Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 22, 09 at 22:55 Was this the weekend to do the cookalong? Did anybody else do it this weekend? I tried Lori's Gnocchi. It was the first time I've ever eaten them, and certainly the first time to make them, but that was half the fun! I think I need more practice, but DH really enjoyed them, so I don't think he'll object to me practicing on him. I did the sage butter sauce that she recommended. Very simple but quite delicious. On the side, I served a spinach salad with dried cranberries, shallots, shredded carrots and toasted almonds, and a vinaigrette made from Trader Joes Orange Mango Vinegar sauce and olive oil. Photobucket Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 1:14 I'll be here tomorrow, to draw a name. Got caught up in watching the AMA awards tonight... LOL Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 10:45 Just drew a name.... Sherrman....hope you check this thread! Please pick a new topic and post it here asap. I'll be checking. Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 12:03 TTT so Sherrman can see :) o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Mon, Nov 23, 09 at 13:42 I'm way late posting but ;last night I made Potato and cheese pierogi for the cook a long. Sauted the pierogi in butter and onion after boiling. Served with cabbage roll's, sour cream and sauerkraut. It was so good! Can't wait to hear what Sherrman has up her sleeve! o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Nov 23, 09 at 14:40 Sharon, I'm late too. I was in Toledo, Ohio, I took my mother to the library there to do her geneology stuff, she was looking for birth/death/marriage records, etc. Anyway, while I was at Elery's I made potato bread using the King Arthur Flour recipe. I made it Friday evening and baked it on Saturday to take to Mom's cousin for dinner on Saturday night. I forgot my camera, so no pictures, but here's the recipe: Potato Bread 1 tablespoon dry yeast 9 tablespoons (1/2 cup plus 1 tablespoon) granulated sugar 1 1/2 cups lukewarm (110°F) potato water (water in which potatoes have been cooked) 3/4 cup (1 1/2 sticks) butter, softened 1 1/2 tablespoons salt 2 eggs 1 cup mashed potatoes (5 small potatoes, 2 medium or 1 large) 6 cups (approximately) King Arthur Unbleached All-Purpose Flour Boil unskinned potatoes until easily pierced with the tip of a knife. Remove potatoes from water (reserving water), and let sit till they're cool enough to handle. Peel potatoes and mash them. Set aside. Dissolve yeast and 1 tablespoon of sugar in lukewarm potato water. Beat in butter, remaining 1/2 cup sugar, salt, eggs and potato. Stir in enough flour to make a dough suitable for kneading. Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Or, knead in a mixer equipped with a dough hook for 5 minutes, or in a food processor for 90 seconds to 2 minutes. Place kneaded dough in a greased bowl, turning to coat all sides. Set bowl in the refrigerator overnight; for maximum flavor, we like to refrigerate it for about 16 hours. Remove dough from refrigerator and shape to fit 3 medium-sized (8 1/2 x 4 1/2-inch) loaf pans, or 1 medium-sized and 1 large (10 x 5-inch) loaf pan, or 8 mini (6 x 3 1/2-inch) loaf pans. Let rise until doubled in bulk, about 4 hours (remember, dough is cold from refrigerator, and will take longer to rise). Bakes loaves in a preheated 375°F oven for 45 minutes, or until bread tests done. Remove from oven and cool on a wire rack. Annie o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 23, 09 at 19:59 TTT...still waiting for Sherrman.. o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 7:07 TTT o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Tue, Nov 24, 09 at 9:44 Annie, I'm glad you posted that potato bread recipe, because when I made the gnocchi, I boiled one too many potatoes. They were very large, so I decided I didn't need 3. I'm wanting to make potato bread with the 3rd potato. Thanks. Sally o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 12:03 I have to go out for the rest of the day but I'll check back this evening. Sherrman......where are you???? Nancy o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Nov 24, 09 at 23:23 TTT o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Wed, Nov 25, 09 at 11:48 Sherrman? o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleen_li (My Page) on Wed, Nov 25, 09 at 15:37 I bought a 50 lb bag of potatoes at the farm and I have been trying to find 50 ways to use them on my blog.. I cut them with fall shaped cutter, tossed them in oil and s and p and baked till browned.. I intend to do them with star cutters for Christmas. The gkids loved them.. Photobucket So many excellent potato recipes from all of you here..thank you! Here is a link that might be useful: LOTS of POTATOES... o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Wed, Nov 25, 09 at 17:29 Kathleen - they're beautiful! What a cool idea. o RE: Cookalong #15 ------------ POTATOES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Nov 26, 09 at 8:02 How cute! I can't imagine trying to use up 50# of potatoes before they start growing. I see you don't have the limited imagination I do. Sally

ahglophyle...I Loooove the never ending cocktail party!! and if you think there is never enough to eat, either you're not trying or you haven't been to one of my parties! And when I had kids around, toddlers through teens, they loved it too! As a matter of fact, when our oldest was about 4 we started doing a "cocktail buffet" for Christmas Eve dinner. The young ones were so hyped they didn't want to sit still for dinner ( we open gifts on Christmas Eve), but they would eat some carrots and dip and cheese fondue and tiny meatballs and hot dog bites dipped into the cheese sauce, and shrimp....and later on when they were older, we grilled a chunk of beef filet and made sliders with the dinner rolls made for dinner on Christmas Day. And a dinner club I used to belong to, loved that sort of party so well we would each invite another couple and make an each make an appetizer in addition to the host's 4 and we would have a lovely feast. I have had 35 people eat 4 pounds of poached salmon, 3 pounds of meatballs, 3 pounds of shrimp about 3 dozen small ham sliders, 5 pounds of chicken wings and half a bushel of raw vegetables not to mention crackers and such...Oh and there was a crab mousse I remember and another hot hors'douvre....and in the midst of the crazyness I was frying egg rolls!! If you went away hungry from that ti was your own dumb fault!

I do a recipe similar to Nicoles but rather than the sour cream top (which is really good) I often use the blueberry topping recipe from the Best of Bridge recipe, So I use the base and the cream cheese layer from Nicoles recipe and then the topping from this recipe. Mainly because the cheese layer from this recipe isn't nearly enough, so I discovered. https://www.bestofbridge.com/blueberry-bonanza/