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Cooking in Marlinton
Nancy Ward’s
Patrician Potatoes
Helen Nottingham
4 cups freshly cooked and mashed potatoes
2 tsp. salt
3 cups cottage cheese (pressed through a food mill)
3/4 cup sour cream
1 1/2 Tbsp. grated onion
2 1/2 tsp. salt
1/8 tsp. white pepper
Melted butter
Slivered almonds
Mix together the potatoes and salt. Add the cottage cheese, sour cream, onion, salt and white pepper.
Spoon mixture into a buttered 2-quart baking dish.
Brush with melted butter.
Bake at 350º for 30 minutes.
Sprinkle with almonds.
Brown under the broiler.
Let stand several minutes before serving.
Freezer Slaw
Faye Dean
1 medium head of cabbage, grated
1 carrot, grated
1 green pepper, chopped
1 tsp. salt
Dressing
1 cup vinegar
1/4 cup water
1 tsp. mustard seed
2 cups sugar
1 tsp. celery seed
Mix salt and cabbage and let stand 1 hour.
Squeeze out excess moisture.
Add carrots and peppers, and let stand.
Combine dressing ingredients and boil one minute.
Let cool.
Pour dressing over slaw mixture and stir.
Put into containers and freeze.
Thaws in just a few minutes.