Potato Gnocchi

4 medium potatoes, peeled and quartered
1 egg, lightly beaten
1 1/2 tsp salt, divided
1 3/4 to 2 cups all-purpose flour
3 quarts water
Spaghetti sauce, warmed

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain and mash.

Place 2 cups mashed potatoes in a large mixing bowl (save any remaining mashed potatoes for another use).  Stir in egg and 1 tsp salt.  Gradually beat in flour until blended (dough will be firm and elastic).

Turn onto a lightly floured surface; knead 15 times.  Roll into 1/2" wide ropes.  Cut ropes into 1" pieces.  Press down with a lightly floured fork.

In a Dutch oven, bring water and remaining salt to a boil.  Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi flout to the top and are cooked through.  Remove with a slotted spoon.  Serve immediately with spaghetti sauce.

German Pizza

1 lb ground beef
1/2 medium onion, chopped
1/2 green pepper, diced
1 1/2 tsp salt, divided
1/2 tsp pepper
2 Tbsp butter or margarine
6 medium potatoes (about 2 1/4 lbs), peeled and finely shredded
3 eggs, beaten
1/3 cup milk
2 cups (8 oz) shredded cheddar or mozzarella cheese

In a 12" stove-top or electric skillet over medium heat, brown beef with onion, green pepper, 1/2 tsp salt and pepper.  Remove meat mixture from skillet and drain fat.  Reduce heat to low.  Melt butter; spread potatoes over butter and sprinkle with remaining salt.  Top with beef mixture.  Combine eggs and milk; pour over all.  Cook, covered, until potatoes are tender, about 30 minutes.  Top with cheese; cover and heat until cheese is melted, about 5 minutes.  Cut into wedges or squares to serve.

Corned Beef and Cabbage

Note: This is a conglomeration of several recipes I found on the Internet.  I didn't like the cut of beef they sell in the corned beef packages (too spongy), but the sauce and vegetables in this recipe were fantastic.  If I were to do it again, I'd use a less fatty meat and look up how to pickle it myself to make it "corned".

3 lbs corned beef brisket with spice packet
1/3 cup brown sugar
4 Tbsp butter (divided)
1 Tbsp mustard
1/3 cup ketchup
3 Tbsp apple cider vinegar
10 small red potatoes, cubed
5 carrots, peeled and cut into 3" pieces
5 large cloves of garlic
2 bay leaves
12 whole peppercorns
1 large head cabbage, cut into small wedges
1 large white onion, cut into wedges

Place corned beef in a large pot and cover with water.  Add spice packet that came with the corned beef.  Cover pot and bring to a boil, then reduce to a simmer.  Simmer approximately 50 minutes per pound or until tender.

While the meat is simmering, combine the brown sugar, 2 Tbsp butter, mustard, ketchup, and vinegar in a small saucepan.  Heat, stirring constantly, until smooth.  Set aside.

When done simmering, remove meat from water and place in a roasting pan, (reserving the pot of simmering water for the vegetables).  Pour the sauce over the brisket and cook at 350 degrees in the oven for 30-40 minutes while the veggies are cooking. 

Add the potatoes and carrots to the water pot with the remaining butter, garlic, onion, bay leaves, and peppercorns.  Cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes.
Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want. Slice meat across the grain.

Mom's Potato Salad

6 medium potatoes
6 eggs
1 cup diced celery (opt.)
Chopped dill pickles
Paprika

Dressing:
1 1/2 cups Miracle Whip
1/3 cup ketchup
1/3 cup mustard
1 tsp salt
1/2 tsp pepper
1 chopped onion
1/4 cup pickle juice

Boil potatoes and eggs.  When done, cool in cold water.  Peel and dice the potatoes and 4 eggs (save 2 for garnish).  Add celery and pickles. 

Mix all ingredients for dressing and pour over potato mixture.  Cut remaining 2 eggs in fourths lengthwise and arrange on top of salad.  Sprinkle with paprika.

Fontina Potatoes Au Gratin

2 Tbsp butter

2 tsp flour

1/2 tsp salt

1/8 tsp pepper

2/3 cup milk

3 medium potatoes, peeled and cut into 1/4 inch slices

1/4 cup shredded fontina cheese

2 Tbsp minced chives

1 Tbsp grated Parmesan cheese

In a small saucepan, melt butter.  Stir in the flour, salt and pepper until smooth.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.

In a greased 3 cup baking dish, layer half of the potatoes, fontina cheese, white sauce , and chives.  Repeat with the other half of those ingredients. 

Cover and bake at 400 degrees for 30 minutes.  Uncover; sprinkle with Parmesan cheese.  Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned.  Let stand for 5 minutes before serving. 

Yield: 2 servings.