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Christmas Recipes

Garlic-Chive Potatoes

2lbs red bliss potatoes
3 cloves garlic, peeled and chopped
1 tbs chopped fresh chives
2 tsp chopped fresh rosemary
3 tbs butter
rosemary, for garnish

Using peeler, peel 1/2″ thick strip from the middle of each potato.
In saucepot, bring potatoes and enough salted water to cover to a
boil.  Cook 15min or until tender; drain.  In saucepot, cook garlic,
chives and rosemary in butter 2min.  Add potatoes to saucepot and
gently toss to coat.  Place tossed potatoes in warm serving bowl.
Garnish with rosemary, if desired.

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Key Lime Pie

2 eggs
1 egg yolk1 can(14 oz) sweetened condensed milk
1/2 cup fresh or bottled key lime juice or 1/2 cup lime juice
2 tbs water
1-2 drops green food coloring(optional)
1 tsp grated lime peel
1 graham pie crust
1 cup whipping cream
2 tbs sugar
1/2 tsp vanilla
key lime slices or lime slices(optional)

In a large mixing bowl beat eggs and yolk with wire whisk until
combined.  Gradually add milk to yolks, beating until combined.  Add
lime juice, water, food coloring(if desired) and lime peel.  Whisk
until well mixed.  Pour into crust.  Place on baking sheet and bake
at 350 degrees for 20 min or until almost set in center.  Cool on
wire rack for 1 hour.  Refrigerate for at least 4 hours.  Chill
small mixing bowl and beater of electric mixer.  In chiiled bowl
beat cream, sugar, and vanilla on medium speed of electric mixer
until stiff peaks form.  Pipe or spoon whipped cream around edges of
pie.  Garnish with lime slices, if desired.

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Deep Dish Pizza Quiche

4 oz cheese, softened
4 large eggs
1/3 cup heavy cream
1/4 cup parmesan cheese
1/2 tsp italian seasoning
2 cups pizza blend cheese, shredded
1/4 tsp garlic powder
1/2 cup pizza sauce
1 cup mozzarella cheese, shredded

Beat together cream cheese and eggs until smooth.  Add cream, parmesan
cheese and spices.  Spray a 9″ or larger glass baking dish with oil.
Put the 2 cups pizza cheese in dish and pour egg mixture over it.
Bake at 375 degrees for 30min or until eggs are set.  Spread on pizza
sauce, mozzarella cheese and favorite toppings.  Bake until bubbly and
browning.  Let stand 10min.  Serve.

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Crispy Gold Potato Cakes


- 2 pounds MountainKing Butter Gold potatoes (5-6)
- 1/2 cup clarified butter (or vegetable spray)
- Salt and freshly ground pepper


1. Wash potatoes well. Place in saucepan with enough water to cover and add
1-2 teaspoons of salt to the water.  Bring potatoes to a boil and simmer for
about 15-20 minutes.  Test potatoes by piercing with the point of a sharp
knife. They should be slightly underdone.
2. Refrigerate the potatoes several hours or over- night.  Do not skip this
3. Peel the potatoes and grate them on a coarse grater. Lightly toss the
shreds with a little salt and pepper. Set aside.
4. Coat a nonstick frying pan with a thin film of clarified butter (or
vegetable spray).  Heat pan over medium heat until a drop of water sizzles
when thrown in.  Spread 1/2 cup of grated potato in the pan. (You may make
one large or two or three smaller cakes, depending on what size you want the
cakes to be.)
5. Sauté cake(s) 4 to 5 min. over moderate heat, until bottom has crusted
and browned.  Flip with a nonstick spatula and brown the other side.
6. Transfer cakes to a baking sheet and keep warm until all of the cakes are

Top with sour cream and chives and accompany it with thinly sliced smoked
salmon if desired.

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Mom’s Shepherd’s Pie
Categories: Meats, Entrees, Mom
Yield: 1 pie

Lamb, leftover, cubed
Onion, chopped
Bell pepper, chopped
1 T  Cornstarch, softened in
3/4 c  Water, cold
Parsley, fresh

Potatoes, mashed


In deep skillet, saute lamb trimmed of fat and cut into 1/2-inch cubes.
Add onion and pepper, saute.

Add not quite enough water to cover what’s in skillet.  Soften
cornstarch in cold water.  Add with seasonings and turn into casserole.

Top with about 1/2 inch of mashed potatoes; dot with butter.  (Might dust top
with paprika and/or Parmesan.)  Bake at 400 degrees F. till toasted, about 30

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