4 cups cold mashed potatoes 1 thinly sliced onion 4 grated medium sized beets 2 large whole beets 4 eggs 1/2 cup grated parmesan cheese 1 1/2 cups scalded milk 4 tablespoons butter salt and pepper
Mix potatoes, onions and grated beets. Slightly beat the eggs, add the cheese and combine with the potatoe mixture. Scald milk, add butter, salt and pepper and combine with the potatoe mixture. Turn into a 2 quart well-buttered ring mold and bake in a preheated 375 oven 45-50 minutes until firm. Unmold and garnish with the other sliced beets.
*This recipe comes from Brazilian Cookery by Margarette de Andrade
Oven Baked Potatoes with Tomatoe and Onion (Portugal)
This home recipe is usually prepared as part of a dish which includes meat or fish, but for the purposes of this recipe, you can make it as a potatoe dish alone and serve it as a side dish.
Oven temp is 400. Cooking time about an hour or until a fork poked into the potatoes goes in easily.
8 potatoes cut in wedges, not as fries Canned tomatoes from a 28 oz can or metric equivalent, or fresh tomatoes can be used, but add a couple of tablespoons of tomatoe paste to the dish to add color. 1 onion medium finely sliced, almost transparent in thinness. 1 garlic clove minced or 1 tablespoon garlic powder, Mrs. Dash (your favorite type), olive oil, hot water about 1 cup Margarine or if you're watching the fat, cooking spray to grease pan.
After the pan has been greased, place wedges of potatoes, tomatoes and onions together in a casserole dish (oven proof at high temperatures or a 10 inch cake pan will do)Add seasonings, olive oil (just a dash), hot water, tomatoe paste is using fresh tomatoes. Place in the oven covered for 1 hour or until fork poked into the potatoe goes in easily. Remove cover and leave to cook a little longer watching it carefully just until a light golden. Serve as a main vegetarian dish or as a side dish to steak, chicken, or any other protein.
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