Featured Cookbook

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1. Pickled Beets and Purple Eggs

2. Cheesy Potato Cups

3. Zucchini Chocolate Cake

4. Herbed Tomato Sorbet

Book Description

Over 350 step-by-step, how-to-do-it and how-to-serve-it photographs clearly illustrate Janet Ballantyne's creative cooking techniques as well as standard methods for blanching, parboiling, sautŽing, and stir frying. Tips for saving time in the preparation of meals, cleaning vegetables more easily, and even utilizing vegetables that are slightly gone by, are also included.

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Joy of Gardening Cookbook

Authors: Janet Ballantyne

Date: January 1994

ISBN: 0882663550

Publisher: Storey Publishing, LLC

Paperback

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Preparation Time: 20 minutes
Baking Time: 20-30 minutes
Makes: 6 servings (2 per person)

• 5 tablespoons butter

• 1 cup diced onion

• 3 cups mashed potatoes

• 2 eggs, beaten

• 2/3 cup grated Parmesan cheese

• salt and pepper

1. Preheat the oven to 400 F.

2. Melt 1 tablespoon of the butter in a small saute pan, and saute the onion until limp, 3-5 minutes. In a bowl, combine the onion, mashed potatoes, eggs, and cheese. Season to taste with salt and pepper.

3. Melt the remaining 4 tablespoons butter. Brush 1 dozen nonstick muffin cups with butter. Press the mashed potatoes into the cups, making the sides and bottom 1 1/4 inch thick. Brush the potato cups with melted butter. Bake the potato cups for 20-30 minutes or until golden brown. The potato cups will slip out of the muffin tin easily. Fill the cups with hot vegetables and serve immediately.

More From This Book:

1. Pickled Beets and Purple Eggs

2. Cheesy Potato Cups

3. Zucchini Chocolate Cake

4. Herbed Tomato Sorbet

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