Stay for Supper
A collection of recipes from the farm

Creamy Potatoes with Rosemary

3 large baking potatoes
2 Tbsp butter
1/2 cup of heavy cream
2 tsp dried rosemary
3 egg yolks
3/4 cup grated Gruyere cheese
1 cup tomato sauce
Salt and white Pepper
1 cup tomato sauce

Preheat oven to 400, butter 1 1/2 quart baking dish, place potatoes in heavy sauce pan. Add water to cover, bring to boil over high heat, reduce heat to medium, gently boil 25-30 minutes, drain potatoes, let cool until cold enough to handle. Peel and slice, put through ricer, or mash, add butter, cream and rosemary mix until potatoes are creamy. Add egg yolks and stir to combine. Transfer to baking dish, fold in cheese, reserve two tablespoons, and add salt and pepper to taste, smooth surface with back of spoon, pour 1/3 cup tomato sauce evenly over the top, sprinkle with reaming cheese. Place back in oven for 30 minutes. Heat the remaining tomato sauce to pass at table.

Sweet and Sour Cabbage

3 Tbsp butter
1 yellow onion chopped
1 tart green apple cored and chopped
3 Tbsp red wine vinegar
Salt and pepper
4 cups chopped red cabbage
1/4 cup chicken stock
2 Tbsp red current jelly

Tomato Pudding

1 quart stewed tomatoes
2 slices of bread or two day old biscuits
Sugar to taste
Salt to taste
1 Tbsp of butter

Pour stewed tomatoes into mixing bowl, Crumble up bread and add to tomatoes, add sugar and salt, mix well and pour into greased 8x8 pan, place small bits of butter on top, Bake at 350 for 30 minutes, tomatoes will bubble around the edges, let stand for 5 minutes before serving.

Baked Corn

2 Tbsp of butter
2 Tbsp flour
1 1/4 cups of milk
2 cups of corn
1 1/2 cup rolled crackers
1 Tbsp sugar
Salt and pepper to taste
2 well beaten eggs

Melt butter in pan, add flour and blend well, add milk slowly and bring to a boil, stirring constantly, add corn, sugar, salt, and pepper, and keep stirring, add eggs and mix thoroughly, pour into greased baking dish, bake at 350 for 30 minutes.

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