Mrs. Pillson’s Dinner

(named after a friend of my mother who always had this quick and easy dish ready for supper when the ladies went curling in the afternoon) 

1. Fry hamburger in electric frying pan or stovetop frying pan with a cover - you can add onions although I always begged my mother NOT to - I didn’t like them as a kid - now I love them.
2. Drain fat when hamburger is browned
3. Cut up potatoes, carrots, turnip in bite-size pieces
   
4. Cover with boiling water - add a good squirt of ketchup, onion salt, pepper
   
5. Cover and cook at medium heat
   
6. You can add some frozen veges near the end of the cooking stage if you like - I always did but my mom stuck with carrots, potatoes and turnip - my kids like corn and I like to add peas for colour.
   
7. Cook for 20 minutes or so until veges are tender but not mushy - the water should be  almost boiled dry.
8. A little cheese melted on top is a nice addition

Crisp on the outside. Lots of flavour on the inside.

4 PEI potatoes
2 tbsp/25 mL melted butter
salt
1 tbsp/15 mL chopped fresh parsley or thyme OR
1 tsp/5 mL dried parsley or thyme
1/4 cup/50 mL grated cheddar cheese
2 tbsp/25 mL grated Parmesan cheese

Scrub potatoes. Cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through. Put potatoes in a baking dish; fan slightly. Drizzle with butter. Sprinkle with salt and herbs. Bake potatoes in 425 degrees F (220 degrees C) oven for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake 10-15 minutes longer or until lightly browned and cheeses are melted. Makes 4 servings.

PEI Potato Scones

Scones served warm with butter are delicious. The mashed potato ensures a product that stays moist longer.

1 2/3 cup/400 mL all purpose flour
2/3 cup/150 mL whole wheat flour
1 tsp/5 mL salt
4 tsp/20 mL baking powder
1/4 cup/50 mL white sugar
1/8 tsp/0.5 mL nutmeg
1/3 cup/75 mL butter
1/3 cup/75mL raisins and/or candied mixed fruit
3/4 cup/175 mL mashed PEI potato
1 whole egg
1 egg yolk
3/4 cup/175 mL milk
1 egg white, lightly beaten
Granulated sugar

Combine flours, salt, baking powder, sugar and nutmeg in large bowl. Cut in butter until mixture is the consistency of cornmeal. Stir in raisins and/or fruit. Combine potato, whole egg, yolk and milk in medium bowl. Whisk until no lumps remain. Make a well in the centre of the dry ingredients and add liquids all at once. Stir with fork to make a soft, slightly sticky dough. If necessary, add 1-2 tbsp more milk.

Press lightly into a ball and knead gently on floured surface about 6 times. Roll out dough to 1/2 inch (1 cm) thickness; cut into triangles or rounds. Place on ungreased baking sheet. Brush with slightly beaten egg white and sprinkle with sugar. Bake at 450 degrees F (230 degrees C) for 13-15 minutes or until golden. Makes 12-16 scones.