Art Pottery, Politics and Food
Saturday, October 18, 2003
Food Maniac

OK, people, I know, I know…here are a few food favorites!

Truck Stop Potatoes Uptown
Preheat oven 350

2-2 1/2 lbs Red Potatoes, chopped
1 large Onion, peeled and chopped

8 oz Sour Cream
1 cup Cheddar, shredded
1 cup Fontinella, shredded
¼ cup Butter, melted
½ Tsp Salt
¼ Tsp White Pepper
10 Basil leaves, chopped
1 14oz can Tomatoes, diced and drained

Simmer onions and potatoes in water until somewhat tender or about 15 minutes. Drain and cool. Spread onions and potatoes on bottom of buttered casserole. Blend rest of ingredients and cover potato and onion mixture in baking dish.

Bake 30 minutes

White Corn Quiche
Preheat oven 375

1 large Eggs
1 Onion, chopped, a Vidalia onion is best
1 Tbsp Flour
1 Tbsp Sugar
1 Tsp Salt
1 1/3 cups Half & Half or Heavy Cream
3 Tbsp Butter, melted
2 ¼ cups White Corn kernels, fresh

1 pie shell

Combine all but ¼ cup of Corn kernels in food processor and pulse until just blended. Add ¼ cup Corn kernels and pour into unbaked pie shell.
Bake approximately 50 minutes or until puffed and golden.

Raw Pear Cake
Preheat oven 350

Grease and flour two 9x1 ½” cake pans or 1 bundt pan

4 cups Pears, peeled and shredded, most varieties work
2 cups Sugar
½ cup Oil, Vegetable or Olive
2 Eggs, beaten
2 Tsp Vanilla
2 cups All Purpose Flour
2 Tsp Baking Powder
2 Tsp Cinnamon
1 Tsp Salt
½ Tsp Baking Soda
1 cup Walnuts or Pecans, chopped

Combine pears and sugar. Add oil, eggs and vanilla. Combine dry ingredients and add to pear mixture. Stir until just combined. Add nuts. Pour into baking pans.
Bake 30-35 minutes for cake pans and 55-60 minutes for a bundt cake. Excellent unfrosted but always delicious with a butter cream or even a chocolate frosting.

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