Hometown Get-Togethers - Candace Floyd [33]
8 ounces uncooked spaghetti, broken in half
¼ cup olive oil
1 medium green bell pepper, cut into very thin strips
1 medium red bell pepper, cut into very thin strips
5 garlic cloves, minced
One 2-ounce can anchovies, optional
¼ cup chopped parsley
½ cup white wine (Muscat, Savignon Blanc, or Chenin Blanc)
Grated Romano or Parmesan
1. Cook the pasta according to the package directions until al dente. Drain and place in a pasta bowl.
2. To prepare the sauce, heat the olive oil in a large skillet over medium heat. Add the bell peppers and cook until very tender, about 15 minutes. Add the garlic and anchovies, if using, and cook for 30 seconds. Add the parsley and wine; remove from the heat.
3. Spoon ¾ cup of the sauce over the pasta and toss to blend. Place the remaining sauce in a bowl to pass at the table with the cheese.
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TIPS FROM OUR TEST KITCHEN: For a thinner sauce, reserve ½ cup of the pasta cooking liquid and add with the wine.
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Pineapple Casserole
Rachel Henderson, The Villages, Florida
Serves 8
“This Pineapple Casserole goes well with ham or chicken. It is my most-asked-for dish.”
Two 20-ounce cans pineapple chunks, drained, ½ cup juice reserved
1/3 cup self-rising flour
2/3 cup sugar or pourable sugar substitute, such as Splenda
2 cups (8 ounces) shredded sharp Cheddar
1 sleeve butter crackers, crushed
½ cup (1 stick) cold butter, cut into small pieces
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
2. Drain the pineapple, reserving ½ cup of the juice. Arrange the chunks in the bottom of the prepared pan.
3. Combine the reserved juice, flour, and sugar in a mixing bowl. Whisk until smooth and pour evenly over the pineapple. Sprinkle with the Cheddar cheese and cracker crumbs and dot with the butter.
4. Bake for 35 minutes, or until golden brown.
Best-Ever Fried Potatoes
Liz Donath, Philadelphia, Missouri
Serves 4 to 5
“This is usually served on a day when we fry up a mess of fresh catfish the men have caught fishing on the river near our farm here in Missouri. I made this recipe up years ago, and it is always well liked. We usually have it on the Fourth of July.”
¼ cup vegetable oil, olive oil, or vegetable shortening
2 tablespoons butter
1½ pounds red potatoes, peeled, if desired, and sliced
½ medium green bell pepper, chopped
½ cup French’s Original French Fried Onions
¼ cup bacon bits
¼ teaspoon salt
1/8 teaspoon black pepper
¼ teaspoon garlic powder
1. Heat the oil and butter in a large skillet over medium-high heat.
2. Combine the potatoes with the remaining ingredients in a large bowl. When the oil is hot, add the potato mixture and cook until the potatoes are tender, about 12 minutes. Stir frequently using two utensils, as for a stir-fry, for easy handling. Adjust the seasonings if needed.
3. Remove from the heat and let stand for 5 minutes before serving.
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TIPS FROM OUR TEST KITCHEN: This recipe may be doubled easily, but use two large skillets for even cooking.
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Nanny Gawne’s Potato and Onion Pancakes
Robert Gawne, Waymart, Pennsylvania
Serves 8
“For over forty-five years, thousands have enjoyed this recipe at our summer church fund raiser. Once you’ve had them, you’ll want more.”
2½ pounds new potatoes
2½ pounds Vidalia onions, cut in half, skins left on
1 teaspoon salt
1 teaspoon black pepper
4 eggs
1 cup all-purpose flour
Two 2-ounce cans French’s Original French Fried Onions
1 cup shortening or lard for frying
1. Arrange the potatoes on the bottom of a stockpot. Top with the onions. Add enough water to cover, about 2½ quarts. Bring to a boil and cook until the potatoes are tender and the onions are soft, but slightly firm, about 13 minutes. If necessary, remove the potatoes and continue cooking the onions for 5 to 10 minutes longer.
2. Remove from the heat and cool the onions slightly. Remove the outer skins and place the onions in a large mixing bowl. Spoon the potatoes on top of the onions and sprinkle with the salt and pepper. Reserve the cooking liquid. Let stand