Potato Casserole

I am going to try this casserole for Easter this weekend. It looks like it would go well with ham or pork roast.

2 pounds russet potatoes, peeled and cut into 1 inch cubes
1/3 cup butter

3/4 cups reduced -fat sour cream
1 egg, beaten
1 teaspoon seasoned salt
1 medum green onion, chopped
5 slices bacon, cooked and crumbled

Place 6 cups water in a large saucepan. Add potatoes and bring to a boil over medium heat. Reduce heat and simmer, covered, until tender, about 20 minutes.

Preheat oven to 350. Grease a 9-inch square baking dish.

Drain potatoes and place i a large bowl.  Add butter, sour cream, egg and salt. Mash potato mixture with a potato masher until well blended. If mixture is dry, add 3-4 additional tablespoons of sour cream. Stir in chopped green onion and bacon crumbles.

Spoon into prepared pan and bake, uncovered, 20 to 25 minutes, until golden brown.

Serves 8.


Banana Bread 2

This recipe was on Food Network one night.  This banana bread is highly sought after in the NY area at one of the popular bakeshops.  It really is good, and is one of my favorites to make.

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.