I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Parsley Potatoes

6 cups scrubbed new red skin potatoes or peeled white potatoes, cut in
    1 inch cubes or 1/2 inch slices 
1/2 cup (1 stick) butter or margarine
3 Tbsp. chopped fresh parsley
Juice of 1/2 lemon
Salt and pepper to taste

Cook potatoes in water to cover until tender.  Drain potatoes well and let them sit in the pan a few minutes to dry.  Add remaining ingredients and toss lightly together.  Serve at once.

This is probably our family's favorite way to eat potatoes.
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