Tuesday, October 25, 2011

Kim's Recipe Box; Armadillo Potatoes

My friend K.Cathleen found this and allowed me to share it with you.
It looks GOOD!
Armadillo Potatoes


  • 1/4 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon paprika
  • Salt and pepper to taste
  • Olive oil
  • 6 Idaho potatoes, peeled and cut in half lengthwise
  1. Heat the oven to 450°. In a bowl, mix together the bread crumbs, cheese, paprika, salt and pepper, and 1 tablespoon of olive oil. Set the mixture aside.
  2. Transform each potato half into an armadillo by cutting 9 or so notches 1/2 to 1 inch deep in the rounded top. For each armadillo, cut a square of aluminum foil big enough to loosely wrap around it, brush the center with olive oil, then place the potato on it, flat side down. Sprinkle the top with some of the crumb mixture, pressing it into the grooves, then seal the potato in the aluminum foil.
  3. Arrange all of the foil-covered potatoes on a baking sheet and bake them for 40 to 45 minutes. Open the pouches carefully they will be hot and full of steam. Makes 1 dozen armadillos.

    My Mom's Milk Toast

    When I was a girl this was something my mom made on a regular basis.
    I REFUSED to eat it. Now what I would do to sit at mom's table and have a nice plate of her milk toast. It is not runny and thin, this is a thick gravy, truly comfort food. You can add nutmeg and cinnamon like mom did and it is even better.


    2 c. milk
    2 tbsp. butter
    2 tbsp. bread flour
    1/2 tsp. salt
    1 tbsp. sugar
    6 slices toast

    Add enough milk to the flour to make a thin, smooth running paste. Bring the rest of the milk and sugar to a boil. When boiling, add the flour, stirring constantly. Cook until thick and then add the salt and butter. Cook for about two minutes.Dip slices of toast in sauce. When soft, remove to a serving dish. Serve with the remainder of the sauce poured all over.