Red Recipes 

• 6 tablespoons bacon drippings (or melted butter)
• 2 tablespoons flour
• 2 cups milk

Directions

Fry bacon until crisp. Remove bacon and drain grease/drippings into bowl, reserve. Wash and prepare vegetables. Place vegetables in large dutch oven and just cover with water. Cook over medium heat, covered, until vegetables are tender. Prepare white sauce with reserved drippings mixing well. Slowly add to vegetables (do not drain) stirring to mix. Heat through and add bacon pieces. Add 1 tablespoon of parsley flakes if desired.

Rosemary-Garlic Roasted Red Potatoes

Ingredients

• 7 McCain Red potatoes (skin on and quartered)
• 3-4 tablespoons extra virgin olive oil
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)
• 2 teaspoons dried rosemary or 2-3 sprigs of fresh rosemary (stem removed)

Directions

Preheat oven to 350°F.

Quarter potatoes with the skin on and place in a medium sized mixing bowl. Add olive oil, salt, pepper, garlic and rosemary and toss in bowl until evenly coated. Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil.

Place in oven for about 30-35 minutes or until golden brown and tender… then ENJOY!

Ingredients

• 2 1/2 lbs Medium red-skinned potatoes – 1.2 kg
• 4 Hard-cooked eggs, chopped coarsely
• 1 cup Diced celery – 250 ml
• 1 1/2 cup Diced large red pepper – 375 ml
• 1/2 cup Diced red onion – 125 ml
• 1/2 cup Diced large dill pickles – 125 ml
• 1/2 cup Plain low-fat yogurt – 125 ml
• 1/4 cup Low-fat mayonnaise – 50 ml
• 2 tbsp Vinegar – 30 ml

Directions

1. Boil eggs for 10 minutes and set aside.
2. Wash potatoes. Boil whole, unpeeled, for approx. 20-25 minutes or until very soft. Drain. Spread out on a baking sheet and pierce with a fork to help let the steam out. Let cook for 5 minutes.
3. Leaving the skins on, chop the potatoes coarsely and place in a large bowl.
4. Add cooked eggs, celery, red pepper, red onion, and the pickles. Toss.
5. Add yogurt, mayo and vinegar, Stir till well mixed, Chill. Keeps well in the fridge for up to 2 days. If the salad is dry, add an extra 1 tbsp. (15 ml) mayo + 2 tbsp. (30ml) plain low-fat yogurt.

Ingredients

Citrus Lavender Dip

Cajun Dip

Directions

1. Preheat grill to medium-high heat.
2. Quarter each potato and place in a pot of lightly salted, cold water. Bring to a boil, reduce heat and simmer for approximately 10-15 minutes or until a knife inserts with little resistance. Allow potatoes to cool slightly.
3. While the potatoes are cooking, put the skewers in a dish of warm water to soak for 15 minutes. This step prevents the skewers from burning on the grill.
4. Mix together the olive oil and basil or rosemary. Set aside.
5. When the potatoes are done, begin to place the vegetables onto the skewer, alternate the potatoes with the onion/pepper and place a potato on each end.
6. Brush the assembled kebabs with the herbed oil and season with salt & pepper.
7. Grill, turning occasionally until the vegetables are tender; approximately 9 to 10 minutes. Brush with the remaining herb oil occasionally.
8. Serve immediately as a side dish with one of the following dips if desired.

Chef’s Tip:

• Toss the kebabs in your favourite vinaigrette after removing them from the grill; serve immediately.
• For the dips, combine all ingredients and season to taste with salt and pepper, and serve with the kebabs.

Ingredients

• 1 1/4 lbs. russet, red or yellow potatoes, cut into 1-inch cubes
• 1/2 cup each: nonfat plain yogurt and fat-free milk
• 1 1/2 tablespoons heart-healthy buttery spread
• 1/4 teaspoon sea salt (or 1/2 teaspoon garlic salt)
• 1/2 cup reduced-fat Italian blend shredded cheese
• 1/4 cup julienne sun-dried tomatoes, chopped
• 2 tablespoons snipped fresh basil
• 2 green onions, sliced
• 1 (2.2-oz.) can sliced ripe olives, drained
• Freshly ground pepper to taste

Directions

Bring a large pot of water to a boil. Add potatoes and cook for 10 minutes or until tender; drain well. Transfer back to pot and mash well, then stir in yogurt, milk, buttery spread and salt. Gently stir in remaining ingredients and cook for a 2 to 3 minutes more to heat through. Makes 4 servings.

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion, peeled, quartered, and thinly sliced
• 2 pounds small red-skin potatoes
• 3/4 cup no-salt, fat-free chicken broth
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Melt the butter in a large skillet set over medium heat. Add the onions, reduce the heat to very low, and cook, stirring often, until the onions are golden and quite soft, about 4 to 5 minutes. If the onions start to brown, reduce the heat even further.

Meanwhile, place the potatoes in a large pot, fill with water to a depth of 2 inches, and bring to a simmer over high heat. Reduce the heat and cook until tender when pierced with a fork, about 25 minutes. Drain in a colander set in the sink.

Transfer the potatoes to a large bowl or the bowl of a standing mixer. Scrape in the contents of the skillet; also add the broth, mustard, salt, and pepper. Beat with an electric mixer at medium speed until fairly smooth but not too creamy. Serve at once.

Ingredients

• 1 1/2 pounds red potatoes*
• 1 cup non-fat plain yogurt*
• 1/3 cup minced red onion
• 1/3 cup thinly sliced celery
• 1/4 cup minced dill pickles plus 1 tablespoon juice from jar
• 1/2 tablespoon yellow mustard
• 1/4 teaspoon sea salt
• Freshly ground pepper to taste
• Chopped fresh parsley

Directions

Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on high for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool. Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.

*Russets, yellow or white potatoes can be substituted