Ingredients:
6 red potatoes, peeled and quartered
vegetable oil
salt, pepper

Preparation:

1. Preheat in oven 375 – 400 degrees F.
2. Boil potatoes in lightly salted water for 10 minutes.
3. Place oil in roasting pan to cover bottom of pan.
4. Drain potatoes thoroughly in a colander shaking to roughen edges. Season with salt and pepper.
5. Put into hot oil and baste. Bake in oven 1 – 1 1/2 hours, until gold and crispy, basting and turning potatoes over.

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Ingredients:
2 lb (1kg) of red skin potatoes
1/2 head garlic cloves, peeled and mashed
1 Tbs of salt
1 cup of milk or cream
4 Tbs of unsalted butter
1/4 tsp of ground pepper
1/4 tsp of nutmeg

Preparation:

1. Peel, slice and cook potatoes together with garlic cloves. Drain and return potatoes to the pot.
2. Add the butter, stir and mash until it melts completely. Add the warmed milk slowly and stir to mix. Season with salt, pepper and nutmeg to taste.

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Ingredients:
1/2 C. oil
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
2 Tbsp. cocoa
1 c. buttermilk
2 1/4 c. flour
1 tsp. salt
1 tsp. vanilla extract
1 tsp. baking soda
1 Tbsp. vinegar
FROSTING:
3 tbsp. flour
1 c. milk
1 c. sugar
1 tsp. vanilla
1 c. butter

Preparation:

1. Preheat oven to 175 C (350 F).

 

2. Cream sugar, eggs, and oil. Make a paste of food coloring and cocoa. Add to mixture; add flour, baking soda, salt, buttermilk and vanilla. Fold in vinegar.

 

 

 

3. Pour equally into three greased and floured 8″ cake pans. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Cool completely.

 

4. FROSTING: Cook flour and milk until thick. Chill in refrigerator. Cream sugar, butter and vanilla until fluffy. Add to first mixture.

 

5. Put first cake on plate and cover with a layer of icing. Repeat with remaining layers.

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Ingredients:
2 cups homemade bisquick mix
2/3 cup milk
1/2 cup cheddar cheese, shredded
1 tsp sugar
1/2 tsp italian seasonings
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder

Preparation:

1. Preheat oven to 450 F (230 C).

 

2. Mix homemade bisquick, milk, cheese, sugar and italian seasonings until a soft dough forms. Do not over knead the dough!

 

3. Drop dough by spoonfuls onto cookie sheet or into 10-12 paper-lined muffin tins.

 

4. Combine butter and garlic powder and brush over biscuits.

 

5. Bake 8-10 min. or until golden brown.

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Ingredients:
8 cups red currants
1/2 cup water
4 1/2 cups sugar

Preparation:

1. Put currants and water in a large kettle. Heat to boiling, 15 minutes or until softened. Use a potato masher to crush, if desired.

 

2. Stir in sugar and simmer, stirring often, for 20 minutes. Test for set. Remove from heat; skim off any foam. Then put in jars. Process 15 minutes in a boiling water bath.

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