Grandma's Kitchen

Wisconsin State Farmer


1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets
3 large cloves garlic, thinly sliced
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated Parmesan cheese

Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet.

Roast at 450 degrees F for about 25 minutes, stirring once. Sprinkle with cheese. Serve immediately Yield: 6 servings.


Combine in 1 quart baking dish:
2 cups canned corn (drained)
2-1/2 cups tomatoes (chopped)
1/4 cup chopped green pepper
½ cup cracker crumbs
2 tbsp melted butter
1 tbsp sugar
salt and pepper to taste

Sprinkle with some grated cheese and more cracker crumbs, dot top with margarine.
Bake at 375 degrees 25 to 30 minutes.


Boiled. Wash potatoes, leave skins on, leave whole or cut in large pieces. Boil in water in covered pot: whole, 30 to 40 minutes; cut up, 20 to 25 minutes.

Parsleyed. Mix chopped boiled potatoes with 1/4 cup melted butter and 1/4 cup minced parsley.

Creamed. Combine thin or medium white sauce with boiled potatoes. Allow at least 1 cup sauce for four medium potatoes. 

Au Gratin. Follow recipe for creamed potatoes, but use cheese sauce instead of white sauce.

Broiled. Cut cooked potatoes lengthwise in slices about 1/4 inch thick. Drizzle with melted butter, sprinkle with salt and pepper. Broil until golden brown on both sides.

Cottage fries. Slice boiled potatoes. Heap slices into skillet coated generously with shortening. Sprinkle with salt and pepper. Brown slowly until crisp, turning as necessary.

Lyonnaise. Follows recipe for cottage fries, except add sauteed onion slices to the potatoes before frying.

Potatoes Anna. Melt 2 tbsp. butter in heavy skillet. Arrange thinly sliced or grated raw potatoes in 2 or 3 layers. Sprinkle each layer with salt and pepper, dot with butter. Cover, cover over low heat 15 minutes. Uncover, cook until tender and crispy brown on the bottom.

French Fried. Cut potatoes into long strips. Let stand in cold water for at least 15 minutes. Drain and dry completely. Drop into hot melted shortening, deep enough so the fries float. Do not crowd pan, fry until tender and golden brown.

Country-Fried. Cut potatoes in half, then cut each half into two pieces. Slice thinly, deep fry. This particular kind of fried potato is particularly good in the recipe for breakfast tacos.

Baked Fried. Arrange thin strips of raw potato in single layer in shallow baking pan which has been greased with butter or shortening. Drizzle with more melted margarine. Bake in 400 degree oven 30 to 40 minutes until tender. Turn occasionally.

Potato Puffs. To four cups mashed potatoes, add 2 beaten egg yolks, stir, then add 2 beaten egg whites, stir, add ½ cup milk, 2 tbsp butter. Spoon into 1-1/2 quart baking dish, bake at 350 degrees for 30 minutes until puffed and brown.

Puffed Potatoes in the Half Shell. Cut baked potatoes in half lengthwise. Scoop out potato, whip until fluffy with butter, milk, seasoning, bits of cooked ham, minced onion, and then mound back into shells. Bake in 400 degree oven until tops are golden brown.

Scalloped. Arrange layers of thinly sliced potato in greased baking dish. Sprinkle each layer with salt, pepper, minced onion, dot with butter. Pour hot milk over the potatoes, so it is within ½ inch of the top of the potatoes. Bake at 350 degrees about 1 to 1-1/4 hours or until potatoes are tender.

Mashed. Boil potatoes, drain water, break into chunks, add butter and milk, beat/mash/whip until smooth, add salt and pepper to taste.

Golden Parmesan. Slice six large potatoes into small pieces. Mix 1/4 cup flour, 1/4 cup grated parmesan cheese, salt and pepper, in a paper bag. Put potatoes in bag and shake until coated. Melt butter in large pan. Lay potatoes in one layer in the pan. Bake at 375 degrees for one hour. Turn two or three times while baking so all sides are browned. Sprinkle with parsley when nearly done.

Potato Deutscher. 7 Potatoes - 6 slices stale bread - 2 eggs 1 tsp salt, pepper to taste - 2 cups milk - 1 cup sour cream

Grate the potatoes, rinse in cold water, and press dry. Soak bread in milk, beat in eggs and seasonings, and then stir in the potatoes. Pour into a greased dish, top with sour cream, and bake at 350 degrees for 45 minutes.