New Castle News

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October 12, 2013

Culinary Conversation: Fall is upon us, so eat your vegetables

(Continued)

NEW CASTLE —

Preheat oven to 400.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them onto a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, if desired, and serve immediately.

Stuffed Potatoes

  • 6 medium-sized baking potatoes, baked
  • 1⁄2 cup coarsely chopped onion
  • 1⁄2 cup coarsely chopped green pepper
  • 3 tablespoons butter or margarine
  • 1 medium-size tomato, chopped
  • 2 tablespoons milk
  • 2 tablespoons butter or margarine
  • 2 teaspoons salt
  • 1⁄2 teaspoon white pepper
  • 1 teaspoon paprika
  • 1⁄4 teaspoon crushed rosemary leaves

While potatoes are baking, cook onion and green pepper in 3 tablespoons hot butter in a skillet. Add tomato and cook one minute.

Cut a thin lengthwise slice from each baked potato. With a spoon, scoop out potato without breaking skin. Thoroughly mash or rice scooped-out potato. Whip in milk with remaining ingredients until potatoes are fluffy. Blend in vegetable mixture.

Pile mixture lightly into potato shells. Arrange on baking sheets. Sprinkle with paprika.

Bake at 400 for 20 minutes or until thoroughly heated and lightly browned.

(*Some recipes have not been tested.)

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