Chicken cutlets, chunky mashed horseradish potatoes and baked acorn squash
from last season's garden. I used two boneless, skinless chicken breasts
that I used the meat tenderizer/pokey thingy on before I soaked them in
buttermilk to make them moist and take away any nasty chicken taste. I then
sprinkled them very lightly with the basic BBQ rub that we all make and use
and then flattened them with my small skillet. Next I dredged them in flour
then egg and finally seasoned bread crumbs and then fried them in a couple
of tablespoons of olive oil and butter. The potatoes were unpeeled reds
that I mashed with sour cream, butter and horseradish to taste. The acorn
squash were served on the half shell with a pat of butter and some freshly
ground black pepper. Yes, I know. . .not a low calorie or low anything
dinner, but, darn it was good. No pictures, sorry, we were hungry and the
dinner disappeared quickly.
Janet

On Jan 22, 9:18 pm, "Janet Bostwick" > wrote:
chunky mashed horseradish potatoes

Recipe please.

John Kane, Kingston ON Canada

"John Kane" > wrote in message
...
> On Jan 22, 9:18 pm, "Janet Bostwick" > wrote:
> chunky mashed horseradish potatoes
>
> Recipe please.
>
> John Kane, Kingston ON Canada
>
I can give you a method--no recipe. I scrub red potatoes and cut out any
scars or bad bumps and then cut the potatoes into one-inch cubes (because I
dislike large pieces of potato skin in my mashed potatoes). Cook the
potatoes in salted water to cover until the potatoes are tender when poked
with a fork or knife. Drain the potatoes and return the pot to the hot
burner until all the moisture in the bottom of the pot is dried from the
heat. Turn the heat off at this point. Mash the potatoes to the
consistency that you like, either smooth or chunky. Add butter and sour
cream (the amount depends upon what you like and the amount of potatoes).
(for 2 quarts of mashed potatoes I suppose that I used maybe 4
tablespoons --measuring tablespoons--of butter and maybe a half cup of sour
cream, you have to taste as you go along) When you have the potatoes the
way that you like them and have tasted to see if they need more salt, add
bottled horseradish to taste. Some bottled horseradish is not as strong as
others so my recommendation is only a guide. My horseradish is fairly
strong and for about 2 quarts of mashed potatoes I use 2 teaspoons (that's
the kind of teaspoon that you eat with not measure with). Stir in the
horseradish and enjoy. I suppose that you could add the horseradish at the
mashing or sour cream addition point to guarantee completely even
distribution, but I have never found this to be a problem. I hope you like
them.
Janet

"readandpostrosie" > wrote in message
...
> sounds wonderful janet, thanks for the inspiration!
>
You're welcome ;o}
Janet