New Castle News

Lugene Hudson

February 23, 2013

Culinary Conversation: Some dishes fresh from the web

NEW CASTLE — My new “toy” is a combination Valentine’s/birthday gift.

I just wish it wasn’t quite as tricky to figure out as the toys of my past — a Barbie doll, the Candyland game and my first Huffy bike.

Actually, it has been fun playing with the new tablet/Ereader and I’m starting to get the knack of it. Just as I did when I first got a SmartPhone, little by little — with experimentation — I saw the light at the end of the tunnel.

Although I accidentally loaded “The Three Musketeers” and “Treasure Island,” I finally may read “Pride and Prejudice” because it’s on there, too. I’m looking forward to many hours of reading pleasure.

And then there are apps.

There’s a tendency to download everything that comes into view just because you can. But I was discreet — only the important items at first — like Words With Friends and Facebook. Loading Angry Birds will most likely only make me angry.

But I found many, many recipe sites and I bookmarked one. And today, I have included a few of the ones I located.

Meanwhile, it’s been a few weeks since we have received contributions for Culinary Conversation — the venue for sharing recipes, and cooking stories, successes and failures. It’s a chance for relatives, neighbors and friends to enjoy what you submit. Maybe, too, you’re looking for a particular recipe. This is the place to help find it again.

It’s Culinary Conversation and it’s a tasteful place to be.

Potato Fans

  • 3 tbsps. butter
  • 1 clove garlic, minced
  • 2 tbsps. finely chopped parsley
  • Salt, to taste
  • Pepper, to taste
  • 4 medium Idaho potatoes

Preheat oven to 400.

In a small saucepan, melt together butter, garlic and parsley.

Peel each potato and cut crosswise into 1/4-inch slices without slicing all the way through the potato.

Place potatoes in baking dish and drizzle with butter mixture.

Bake for 1 hour or until golden, crispy and the potatoes have fanned out.

Cream Cheese

Chicken

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