2013-01-10 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will share some recipes I had on file.

Potato Pie
3 Tbsps. butter or margarine 3 med. potatoes,peeled and
sliced thin
1 med. onion,chopped
1 lb. ground beef
1/2 C. pitted large ripe
olives,sliced
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsps. parsley flakes
1 ( 8 oz.) can tomato sauce
8-oz. shredded cheese

Preheat oven to 350°. In a large skillet,melt butter,add potatoes,toss well.Press into the bottom and side of a 9-inch pie plate or 8x8 inch baking dish.In the same skillet,saute onion until tender. Add ground beef,cook until browned.Add tomato sauce, salt,pepper,cheese and olives.Mix well.Spoon beef mixture into potato lined pan. Bake for about 35 minutes or until potatoes are tender.

Vegetable And Fruit Salad
2 C. diced celery
1 C. diced fresh cucumbers
4 C. diced apples
2 C. sliced grapes
Miracle whip
Sliced almonds

Mix celery, apples and grapes together, moistened with salad dressing just before serving.Add sliced almonds.

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