Lunch/Dinner

Rachel and Portia’s Falagones

Listen to Episode 84: Falagones With Rachel And Portia

Dough Ingredients:

  • 10 c flour
  • 1 c Crisco shortening
  • 1 tsp salt
  • 4 c warm to hot tap water

Dough Directions:

  • Blend the Crisco and salt into the flour as if making a pie crust
  • Once the Crisco is blended into the flour, slowly add the water and mix until the dough is formed. The dough consistency should allow you to be able to roll each piece out with a rolling pin. Dough should be smooth and soft but not sticky.
  • Cut the dough into 10 equal size pieces. Cover with a towel and let rest for a few minutes.
  • Roll each piece into a 9-inch circle as if making a pie shell on a floured cutting board.

Filling Ingredients:

  • 5 lbs baking potatoes, peeled and sliced into a bowl of cold water
  • 4 c sweet onions, peeled and sliced
  • 2 medium green peppers, cut into pieces (hot banana peppers can be added, if desired)
  • 1 c oil
  • 1 Tbsp salt
  • 1 Tbsp black pepper
  • 1 Tbsp garlic powder
  • 1 c grated parmesan and Romano cheese (mix 1/2 c of each)

Filling Directions:

  • Make sure potatoes are drained from all the water. In a large bowl, mix all of the potato filling ingredients together, making sure all ingredients are well-blended.
  • Put 2 c of potato mixture on half of the pie shell, allowing you to top the mixture with the other half of the pie shell. Once the mixture is covered, seal the falagone with your fingers or a fork ensuring there will be no leakage when baking.
  • Vent the top of the falagone with a fork to allow venting while baking. Place on a greased baking tray. You should be able to fit 2 on a tray or 3 if the tray is larger.
  • Bake at 350°F for 1 hour. The falagone will be golden brown when completed.
Lunch/Dinner, Side Dishes

Mashed Potatoes and Spinach

Listen to Episode 58: Side Dishes

Ingredients:

  • 8 potatoes, peeled, cooked, and mashed
  • 1 package frozen chopped spinach, cooked
  • 1/2 c butter
  • 1 c sour cream
  • 5 or 6 green onions, chopped
  • 8 oz chedder cheese, shredded

Directions:

  • Blend all ingredients together.
  • Place in a buttered 2 quart cassarole dish.
  • Bake for 30 minutes at 350°F.
Lunch/Dinner, Side Dishes

Creamed Peas and New Potatoes

Listen to Episode 58: Side Dishes

Ingredients:

  • 2 lbs (skins on) small or fingerling potatoes
  • 2 1/2 – 3 c fresh shelled or frozen peas
  • 1/4 c butter
  • 1/4 c flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 c milk

Directions:

  • Poke whole potatoes with a knife before cooking. Cook potatoes in boiling water for 10 minutes.
  • After 10 minutes, add peas and cook 5 minutes more. Drain and place in a large bowl.
  • For sauce, melt butter in a sauce pan. Add flour, salt, and pepper. Mix well.
  • Gradually add milk, stirring constantly. Bring to a low boil, cook 1-2 minutes to thicken.
  • Pour over peas and potatoes, stir carefully to coat.
Lunch/Dinner, Side Dishes, Vegan

Oven Fries

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • 5-6 medium to large potatoes (russets or regular white work best)
  • 1/4 c olive oil
  • 1 Tbs grated Romano cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper

Directions:

  • Scrub potatoes, cut out any bad spots, and cut into fries leaving skin on.
  • Soak in cold water for 15 minutes. Drain, rinse, and pat dry with paper towels.
  • Blend olive oil, romano cheese, salt, and pepper. Toss cut fries in this mixture in a bowl or plastic bag.
  • Line a baking sheet with foil and spray with nonstick cooking spray. Bake at 400°F for 40 minutes (30 for convection oven). Serves 4.
Lunch/Dinner

Pittsburgh Salad

Listen to Episode 42: The Pittsburgh Salad Episode

Ingredients:

  • Salad greens
  • Assortment of vegetables
  • Hard-boiled eggs, cooked & quartered
  • Shredded cheese
  • Fries (see Oven Fries recipe)
  • Cooked meat
  • Salad dressing, any

Directions:

  • Salad greens are your choice (bib, iceburg, or romaine lettuce, spinach, etc). Typical vegetables are tomato, cucumber, olives, onion, carrot, celery, and radish.
  • Use 1 hard-boiled egg per salad. Shredded cheese is typically provolone, mozzerella, or cheddar. Meat is usually grilled chicken breast, steak, or shrimp.
  • Assemble in order: bed of salad greens, assorted vegetables, eggs, hot meat, hot fries, cheese, and top with salad dressing.
  • Voila! A Pittsburgh Salad!
Lunch/Dinner, Side Dishes

Redskin Potato Salad

Listen to Episode 37: A Good Redskin Potato Salad

Ingredients:

  • 5 lbs redskin potatoes
  • 6 hard-boiled eggs
  • 6 celery ribs
  • 5 green onions
  • 1 1/2 c lite sour cream
  • 1 c regular mayo
  • 1 Tbsp dill
  • 1/2 tsp garlic
  • 1/2 tsp onion
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  • Clean potatoes, place in a large pot, and cover with water. Bring potatoes to a boil and cook for 10 minutes. Drain and cool.
  • Cut up potatoes in 1/2 or 3/4 inch chunks, chop celery, onions, and eggs. In a large bowl put 1/2 of the potatoes, then 1/2 of the chopped celery, onion, and egg. Repeat.
  • Mix dressing ingredients in a separate bowl (lite sour cream, mayo, dill, garlic, onion, salt, & pepper).
  • Pour over potatoes. Fold to blend.
  • Refrigerate for at least 3 hours or overnight.
Lunch/Dinner, Soup, Vegan

Vegetable Soup

Listen to Episode 32: More Soup For You!

Ingredients:

  • 29 oz tomato pureé
  • 46 oz vegetable juice
  • 4 carrots, chopped
  • 4 celery ribs, chopped
  • 1/2 head cabbage
  • 1 Tbs garlic
  • 6 potatoes, cut up
  • 1 can green beans
  • 2 c frozen corn
  • 2 c frozen lima beans
  • 2 c peas

Directions:

  • Shred cabbage in the food processor.
  • In a large pot, mix tomato pureé, vegetable juice, carrots, celery, cabbage, and garlic.
  • Add water using the tomato pureé and vegetable juice cans (equivalent to 75 oz, rinses out cans). Cook for 2 hours, until cabbage is cooked and clear.
  • Add potatoes and cook about 45 minutes more.
  • Add green beans with juice and cook 10 minutes. Add corn and lima beans, cook 10 minutes. Add peas last, cook 10 minutes.
  • Serve hot with a fresh loaf of Mary Mac Bakehouse bread!