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Garlic Mashed Potatoes

2 ¼ lbs. Red bliss potatoes
4 whole cloves garlic
½ lb. Butter
3 oz. heavy cream
White Pepper and Salt, to taste

Peel and cut the potatoes into 1-inch cubes.
In a pot, cover the potatoes with cold water, add garlic and bring to a boil. Cook for 8 to 10 minutes, or until done. Drain. Puree in a food processor, or whip with an electric mixer. Add the butter and cream. Season with salt and white pepper. Serve immediately.     

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Kabocha Squash & Corn

¼ cup Butter
1 Tbsp Brown Sugar
1 Kabocha Squash, cubed & blanched
2 cans Corn or Corn of 6 ears
Salt & Pepper to taste

Cube the kabocha squash (with the skin) and parboil with a little salt until tender. Drain squash. In a medium Sautee pan, add butter, brown sugar, squash and corn (if using corn from the cob, pre-cook and cut the corn off the cob). Stir on medium heat until the butter is melted and the brown sugar is dissolved.     

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Home-Style Fried Chicken

1 Fryer Chicken, disjointed 8 cuts
½ tsp Garlic Powder
Salt & Pepper to taste
1 Tbsp Garlic, minced
2 Tbsp Aloha shoyu
All-Purpose Flour
3 cups Frying Oil

Marinade the chicken with garlic powder, garlic, shoyu, salt & pepper for at least 45 minutes. Dredge marinated chicken in flour and fry. Be sure the chicken is thoroughly cooked before serving. Remove chicken from oil and drain on a paper towel.