SIMPLE RECIPES Stop back from time-to-time for an easy economical recipe. Some are old classics and others new inventions. One or two will come from Champagne Brunch: What to Do When You're over Forty and She's Still There in the Morning, a manuscript sacrificed on the altar of early word processors. Often, it will be one of many delicious recipes you’ll discover in The Champagne Taste/Beer Budget Cookbook: Recipes simple enough they’re a joy to cook and tasty enough they’re a joy to serve. Buy it on line.
Forty years of cooking creativity are contained in those books. Many of those years were single years. Romantic dinners in saved a fortune over romantic dinners out. Of course, they had to be so good that ladies would return for an encore, or—even better—for a romantic brunch after. These recipes are that good. Serve them to someone special in your life.
This time, a new potato treat from the new edition I’m working on. Once just a blah glob on our trays in the school cafeteria, potatoes can be a lot more. With a little imagination, potatoes can add something extra to many a meal. Seldom, the star: dishes like this one put the potato in the running for “best supporting actor.” Try this dish with dinner some night soon. Make enough to have leftovers; they’ll jazz up your bacon and eggs the next morning.
Potatoes aren’t just for dinner any more. Include a batch of potatoes with bacon and onions in your next brunch.
Potatoes with Bacon and Onions
½ lb bacon
1/2 cup Parmesan cheese
½ package onion soup mix
salt and pepper to taste
1 ½ tbsp butter or margarine
Preheat oven to 350
Prepare bacon bits. Fry the bacon and drain on a paper towel. Let it cool before breaking the fried bacon into bacon bits.
While the bacon is cooking, slice the potatoes thin. (A mandolin works well for this step.) Dice the onion. Add all the ingredients to an oven-proof pot with a lid. Mix well.
Cover and bake at 350 for 35 minutes