potato slices baked with onion butter

A Potato Slices Baked With Onion Butter Recipe From Betty's Cook NookTater Time

Over time, my love for potatoes has mushroomed. Er, potato erupted!?

As a tot (pun intended), my earliest recollections of potatoes began with my Grandmother “Nanny.” Nanny would make our family favorite “lumpy potatoes” for special holiday meals and I remember my brother Roger demanding them come holiday time.

As I grew older I discovered instant mashed potatoes. These puppies were dangerous because you could make them super-fast and eat them even faster. I would top mine with some Lawry’s seasoned salt and some cheese and eat them right out of the pan. Ahhh, the secret to my hour glass shape!

As my potato love matured I now appreciate the art of a really good potato. I love them cubed and coated with olive oil, rosemary, sliced onions and salt roasted on the grill or the love that goes into the twice-baked potato – the end result is pure potato heaven!

The first time I made these I was big-time bummed because my oven broke while these were baking so they came out crunchy tough. The second attempt was perfect so I plan on making them again. This recipe is an easy way to create a great-tasting potato dish in a few easy steps. Pretty spud-tacular, if you ask me!

Foodie Tips ~

  My Grandmother “Nanny” loved Falfurrias brand butter. If you want to go right, buy it!

  Love potatoes? Try my own Rosemary Smashed Potatoes – delicious! Don’t forget to search for recipes with the keyword “potato” here at Betty’s Cook Nook – there are many dishes that all share the love of spud.

i. ingredients

¼ cup | butter, melted
¼ cup | onion soup mix
1 teaspoon | salt
cup | water
4-5 medium | baking potatoes

ii. what to do

0. Preheat oven to 350°F.

1. Combine butter, onion soup mix and salt.

2. Pour water into a 2-quart casserole.

3. Scrub the potatoes and do NOT peel them. Cut potatoes into ¼-inch thick slices.

4. Arrange a single layer in the casserole dish and spread with a tablespoon of the onion mixture. Repeat making about 5 layers.

5. Cover and bake 45 minutes to 1 hour, or until potatoes are fork tender.

Yields: 6 servings

A Scan Of Mom's Potato Slices Baked With Onion Butter Recipe From Betty's Cook Nook

italian vegetable soup

mom's italian vegetable soupSoup’s On

Growin’ up in “San Antone,” my first memories of Italian food came in the form of Shakey’s Pizza Parlor off Austin Highway.

I don’t really remember the pizza much, but I do remember the experience and excitement of piling into the car to go pick it up. Shakey’s was the place for great family fun ~ especially for kids. Shakey’s had a magically cool player shakeys pizza balloon guypiano similar to the one we had at home where we spent countless hours singing with friends. I still have that piano!… To top your day, Shakey’s had party skimmer hats for the taking sporting bands around the top that read “Shakey’s” typeset in a blackletter-style font… and my favorite part were these little figure eight-shaped balloons you could blow-up and slide onto flat cardboard shoes; they’d stand on their own, transforming into the awesome shape of a happy pizza chef (at right). Why not watch this vintage video of the Shakey’s experience (and have a little laugh)?

So Italy. I’ve been lucky to travel to my far away home away from home 5 times (so far!) and have become somewhat of an Italian foodie snob. While this soup may not knock you over the head with “obvious” Italian flavor, when I close my eyes, the heartiness of the beans, carrots, tomato and parsley transports me back to my first tastes of Italy.

What a great memory that is.

You can read about my travel experiences to Italy at my other passion site at ForTheLoveOfItaly.com. More recipes, travel tips and pics, and fun stories.

Now, on to the soup!

i. ingredientsthe cast of characters for mom's italian veggie soup

1/2 cup | diced carrots
¼ cup | sliced celery
1 | diced tomato
1 cup | shredded cabbage
to taste | pepper
6 cups | boiling water
1 package | lipton brand beef flavor noodle soup
1 package | lipton brand onion soup
1/2 cup | kidney beans
2 tablespoons | chopped parsley
to serve | grated cheese

ii. what to do

1. Cook vegetables in boiling water, covered, for 20 minutes.

2. Stir-in pepper and soup mixes; cover and simmer 10 minutes.

3. Add beans and parsley. Heat.

4. Serve with grated cheese.

6 Servings

Foodie Tips ~

You may have trouble finding the boxed soups; they are from the 70s. So sport your favorite 70s “cut-offs” and hold a soup-y seance. If you can’t find the soup with the noodles inside it, you can add your own; just make sure it’s a fine noodle, like Capelli d’Angelo (angel hair pasta). You can break the pasta into small pieces before cooking.

In a pinch, you can do what I did and use grated mozzarella cheese. But try using a finely grated “hard” Italian cheese so the gooey cheese doesn’t overwhelm the soup. A couple of my favorites are Pecorino or Parmigiano Reggiano.

Add a few sprigs of rosemary to the soup for a souper-dooper-booster of Italian flavor.

You can double-up on the beans and some of the water, to make it more broth-y.

mom's italian vegetable soup recipe