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 TOPSOIL /MULCH Christmas

BOTTICELLO FARMS

“WE GROW OUR OWN”

209 HILLSTOWN RD

MANCHESTER, CT 06040

(860) 649-2462

 

Potato Lasagna- (approximate servings 64)
Sliced Potatoes 10 lbs
Diced Tomatoes, peeled 168 oz
Garlic, pressed 8 cloves
Onion, medium, chopped 4 each
Salt 1 t
Black Pepper 1/2 t
Basil Leaves, dried 1 1/2 T
Cottage Cheese, small curds 48 oz
Parmesan Cheese, shredded 3 cups
Eggs 2 each
Parsley, dried 2 T
Italian sausage 2 lbs
Mozzarella Cheese, shredded 5 lbs
Directions
  1. Preheat oven to 425ºF.
  2. In a large saucepan, brown Italian sausage, drain fat.
  3. Add tomatoes, garlic, onion, salt, pepper, and basil leaves. Cook over high heat until mixture boils. Cover and simmer for 20 minutes or until onions are tender.
  4. Put eggs in a medium size bowl and beat well. Add cottage cheese, parmesan cheese and parsley to eggs. Mix well.
  5. In a full sheet pan, spread 2 cups of sauce on bottom. Layer half of the potatoes evenly, then cheese mixture, then 3 cups of sauce, and 2 1/2 cups mozzarella cheese. Repeat layers one more time.
  6. Bake for 1 hour 15 minutes. Let rest for 5 minutes before cutting.
 
Simply Nachos
servings: 64      Serving Size: 2.5 oz
Ingredient Amount
sliced Potatoes 10 lbs
Chicken Breast, diced, cooked 6 each
Fajita Seasoning 2 pkgs
Picante Cheese Sauce 30 oz
Salsa 48 oz
Sour Cream 16 oz
Lettuce, shredded 16 oz
Tomatoes, medium, diced 6 each
Cheddar Cheese, shredded 16 oz
Jalapeño Peppers, sliced 12 oz
Black Olives, canned, sliced 16 oz
Directions
  1. Dice chicken breast into 1/8-inch pieces.
  2. Cook chicken over medium heat for 10 minutes or until fully cooked.
  3. Add Fajita seasoning. Cook an additional 5 minutes.
  4. Deep fry potatoes in deep fryer at 375ºF for 4 minutes or until potatoes are golden brown and crispy.
  5. Place layer of fried potatoes on plate. Pour cheese sauce over potatoes and pour salsa over cheese sauce. Sprinkle lettuce over salsa. Layer chicken, tomatoes, jalapeño peppers, and black olives over lettuce.
  6. Place 2 Tbsp. of sour cream in middle.

Optional:
Guacamole, diced onion.

 
Cheesy Scalloped Potatoes
 

2 1/2  pounds red potatoes, unpeeled
3  tablespoons butter or margarine
1/3  cup chopped green onions
1/3  cup chopped red bell pepper
1  clove garlic, minced
1/4  teaspoon ground red pepper
2  cups whipping cream
3/4  cup milk
3/4  teaspoon salt
1/4  teaspoon freshly ground pepper
1  cup (4 ounces) shredded Swiss cheese
1/4  cup grated Parmesan cheese

Cut potatoes into 1/8-inch-thick slices; set aside.

Melt butter in a Dutch oven over medium-high heat; add green onions and next 3 ingredients. Cook, stirring constantly, 2 minutes. Add whipping cream and next 3 ingredients, stirring well.

Add potato slices; bring to a boil over medium heat, and cook, stirring gently, 15 minutes or until potato slices are tender. Spoon into a lightly greased 11- x 7- x 1 1/2-inch baking dish; sprinkle with cheeses.

Bake at 350° for 45 minutes or until bubbly and golden brown. Let stand 15 minutes before serving.

Yield: 8 servings

Southern Living, FEBRUARY 1996

German Style Potato Salad

Ingredients:
8 potatoes, peeled, chunked and boiled til just tender
1 small apple, peeled and diced
1 small onion, diced
2 tablespoons relish
1 tablespoon hearty spicy mustard
1/2 tsp. white vinegar
1/2 tsp. sugar
4 tablespoons Miracle Whip or other salad dressing
paprika, salt and pepper to season
4 hard boiled eggs, peeled and diced

Mix the mayonnaise, mustard, vinegar, sugar,
and salad dressing in a large bowl.  Add the
other ingredients and mix with a large wooden
spoon.  Chill for several hours.