Cook’s Corner

An outpouring of Pittsburgh potato recipes

 

Sleuth’s Corner

Q. My grandmother used to make me Lucky Stars. This was a cookie that was shaped like a star that came up over a filling that tasted like pecan pie. I used to cut out the stars and she would put in the filling. I would love to make these with my children and share the tradition.

Katherine McNeill


Side Dish

Pittsburgh Scalloped Potatoes

5 medium potatoes

2 cups cream-style cottage cheese

1/4 cup minced green onion

2 teaspoons salt

1 cup sour cream

1 garlic clove, minced

1/2 cup shredded Cheddar cheese

Boil potatoes, with skin on, in water to cover until just tender when pierced with a fork (do not overcook). When cool, peel and cut into 1-inch cubes. Set aside. Heat oven to 350 degrees. In large bowl, combine cottage cheese, onion, salt, sour cream and garlic. Gently fold in potatoes. Place in a greased 2-quart baking dish. Top with cheese. Bake 40 to 45 minutes. Let stand 10 minutes before serving. Makes 8 servings

Per serving: 184 calories (42 percent from fat), 8.6 g fat (4.8 g saturated, 2.1 g monounsaturated), 25.5 mg cholesterol, 10.6 g protein, 16.5 g carbohydrates, 1.7 g fiber, 836 mg sodium.


Dessert

Harriet’s Guilt-free Cupcakes

1 (15-ounce) can pumpkin puree (not pie filling)

1 box devil’s food cake mix

Heat oven to 400 degrees. Place paper liners in 12-cup muffin pan or spray cups with vegetable oil.

Stir puree into dry cake mix. Batter will be very dense. Spoon into liners. Bake 20 minutes. Makes 12 cupcakes.

Per cupcake: 183 calories (19 percent from fat), 4.1 g fat (0.9 g saturated, 1.6 g monounsaturated), 0 cholesterol, 2 g protein, 36.7 g carbohydrates, 2.5 g fiber, 387 mg sodium.


Side Dish

Pittsburgh Potato Casserole

1 (2-pound) bag frozen shredded hash browns

1 (10 3/4-ounce) can cream of mushroom or chicken soup

1 (16-ounce) container sour cream (light or fat free OK)

1 small onion, chopped

4 cups shredded Cheddar cheese

Salt, pepper and cayenne, to taste 1 (4-ounce) can or jar of green chiles or pimiento pieces (optional)

Heat oven to 375 degrees. Coat a 9-by-13-inch pan with vegetable oil spray.

Mix all ingredients in a large bowl, and spread evenly in prepared pan. Bake, covered with foil, 30 minutes. Remove foil and bake 10 to 15 minutes more, until bubbly and browned. Let cool about 5 minutes before serving. Makes 12 servings.

Per serving: 234 calories (54 percent from fat), 14.2 g fat (8.4 g saturated, 3.8 g monounsaturated), 39.5 mg cholesterol, 11.3 g protein, 15.9 g carbohydrates, 1.2 g fiber, 398 mg sodium.


LindaCiceroCooks@aol.com

Carolyn W. asked for help replacing a lost recipe for scalloped potatoes that was “the best I have ever had!” The recipe was from a co-worker who came from Pittsburgh, dated to the 1980s and was made with “thin sliced potatoes and onions and a cheese sauce.”

Readers treated us to an amazing range of potatoes that all had a connection to Pittsburgh. All had potatoes and cheese in common, but also called for ingredients as varied as cottage cheese, shredded cabbage and crushed potato chips.

Most called for shredded potatoes (primarily in the convenient form of frozen hash browns). Only one, from Linda Beebe Frank, used sliced potatoes as in the request. Frank credits Katie Johnson, whose recipe appears in Sacred Heart Elementary School’s 1998 Parent Teacher Guild cookbook, The Heart of Pittsburgh.

I’m also passing along the most popular recipe, since it is perfect for holiday buffets and potlucks. Thanks to B. T. of Morristown, N.Y., Rose of Wilmington, N.C., Laurie Cooper of Miami, P. C. of Kendall, Grace of Eau Claire, Wis., and for email from Chris LeMasters, R. S., Stuart and D.B.

Guilt-free cupcakes

It’s hard to imagine fudgy cupcakes with fewer than 200 calories each, ready to eat in less than half an hour, but I tried this trick from Harriet Ribotsky of Miami Beach and it couldn’t be easier. The taste of pumpkin is barely discernible.

“I’m sure your readers will enjoy the recipe,” she says. “It is inexpensive and amazingly fast and easy but the cupcakes are delicious.”

Don’t be tempted to add anything else when you see the batter, which will be very dense. You need no oil, butter or eggs with this recipe.

Write to LindaCiceroCooks@aol.com or Food, 1 Herald Plaza, Miami, FL 33132.

Read more Cook's Corner stories from the Miami Herald

  • Cook’s Corner

    Cook’s Corner: Behold the new colors of Easter eggs

    Radiant Orchid, Pantone Color Institute’s color of the year, not only is the hot spring fashion color, but it has made its way into the Easter egg parade. Forget the pastels of yesteryear; what’s trending now are vivid colors. McCormick developed these formulas for making vibrant dyes.

  •  
Linda Cicero

    Cook’s Corner

    Cook’s Corner: New perspectives on the foods of Passover

    Some new perspectives on the foods of Passover:

  • Cook’s Corner

    Cook’s Corner: Chimichurri gives salmon a peppery bite

    You wouldn’t normally associate chimichurri with salmon, but the peppery bite of this arugula-kissed version pairs wonderfully with the fish and of course is a great accent to grilled flavors. The recipe is from Verlasso salmon, the only ocean farmed salmon to make the “eco-friendly” list of the Monterey Bay Aquarium’s Seafood Watch. The impact of fish farming on the world’s oceans is of concern to many; the list assigns seafoods a red, yellow or green rating, based on their sustainability and environmental impact. Red is “avoid,” yellow is “good alternative” and green is “best choice.”

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category