Turnips, Winter Squash/Pumpkin And Potatoes

November 23rd, 2010

Ingredients for

  • ½ winter squash or pumpkin, peeled, quartered
  • 3 turnips, peeled, sliced
  • 4 potatoes, peeled, quartered
  • 1 cup milk, scalded
  • 2 tablespoons butter
  • Seasonings to taste


  1. Boil Winter Squash or pumpkin, turnips and potatoes in salted water for about 30 minutes.
  2. Drain off water.
  3. Mash with a potato masher.
  4. Add milk, butter and seasonings.
  5. Then serve.


Oven Roasted Potatoes

October 12th, 2010


  • 1 1/2 pounds small new potatoes , scrubbed and dried
  • 1/4 cup extra-virgin olive oil
  • 4 to 6 cloves garlic, crushed
  • 1 tablespoon fresh or 1 teaspoon dried rosemary


Preheat the oven to 350 degrees F.

Pare a narrow strip of peel from the middle of each potato. Cut larger potatoes so they are best online casino all roughly the same size.  In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot. These can also be chilled and served with fried chicken or ham.