New Castle News

Lugene Hudson

June 8, 2013

Culinary Conversation: Share your recipes with friends



  • 2 lbs. boiling potatoes
  • 1 medium-size yellow onion, peeled and chopped, about 3/4 cup
  • 2 tbsps. flour
  • 1/4 cup plus 1 tbsp. olive oil
  • 2 tbsps. chopped parsley
  • 1/4 tsp. ground nutmeg

Grated rind and juice of 1 lemon

Salt and pepper, to taste

Preheat oven to 450. Wash and cut potatoes into quarters. Parboil in saucepan of boiling water for 3 to 5 minutes; then drain. Mix flour, 1/4 cup oil and remaining ingredients in large bowl. Add drained potatoes and toss to coat thoroughly. Place in a buttered baking dish and drizzle a little more oil (about a tablespoon) on the top. Bake for 20 to 25 minutes or until nicely browned and tender, stirring the potatoes halfway through cooking time. Keep this dish very hot until you serve it.

Peach Custard Pie

  • 1 cup sugar
  • 1 tbsp. flour
  • 2 eggs, well beaten
  • 1/2 cup milk
  • Sliced fresh peaches to fill pie crust
  • 1 tbsp. butter
  • 1/2 tsp. cinnamon
  • 1, 9-inch unbaked pie shell

Add flour and sugar to well-beaten egg. Slice peaches to fill unbaked pie shell and cover with eggs, flour and sugar mixture and milk. Sprinkle with cinnamon and dot with butter. Bake 10 minutes at 450 and 30 minutes at 350 or until custard is done. (Custard is cooked when knife inserted around the edges comes out clean.)

Chocolate Eclair Dessert

  • 2 individual packages graham crackers
  • 2, 3-oz. packages instant vanilla pudding mix
  • 3 cups milk
  • 1, 8-oz. container frozen whipped topping, thawed
  • 1, 16-oz. package prepared chocolate frosting

Line bottom of 13x9-inch pan with crackers.

In a large bowl, combine pudding and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and remaining pudding. Top all with a final layer of crackers and frost with chocolate frosting. Refrigerate until serving time.


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Lugene Hudson
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