C.E.Franklin@massey.ac.nz (C.E. Franklin) (10/02/90)
As I have used several of the recipes that have been provided by other
newsnet correspondents I thought that it would be appropriate that I
contribute a recipe. As I come from New Zealand I hope that my
measurements are correctly converted from metric to imperical; although
for the following recipe the measurements do not need to be exact, its
whatever takes your preference. As this is my first recipe I would like
to hear back from readers, basically to confirm that this has indeed been
received outside N.Z., and also opinions on this casserole. On with the recipe.
CUT HERE
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Potato Casserole
Ingredients:
4 large potatoes diced (approx. 1/2 inch cubes)
1 can (16oz) tomatoes juice inclusive
1 cup tomato puree
2-3 sticks celery finely chopped
1 green pepper (capsicum) finely chopped
1 large onion finely chopped
2-4 cloves garlic finely chopped
2-4 slices bacon finely chopped rind removed
1 tsp bacon stock/salt (optional)
lots of ground pepper
1 cup cottage cheese
1/3 cup parmesan cheese
Optional
Chili powder or fresh chilis (jalapenos would be great, unfortunately
they are difficult to get in N.Z.) add to your own taste.
Method.
In a large pot or microwave vessel add together the tomatoes + juice,
tomato puree, onion, garlic, bacon, celery, green peppers, chili, bacon
salt, pepper. Cook (covered to keep juices in) until the veges are
just soft. Add to this the cottage and parmesan cheese and stir well.
Place the potatoes in a large casserole dish (that has a large surface
area on top) and pour the above mixture over the top - stir well. Cover
with a lid or tin foil (I think you call it alumunium foil) and place
into a hot oven (220 C) Uncover after about 40 to 50 minutes and let the
excess fluid evaporate (approx. 20 min.). Serve. I find that it is a
meal in itself and goes nicely with a green salad.
Cheers
Craig E. Franklin
email address: C.E.Franklin@Massey.ac.nz