Recipes from the Potash Bros. Kitchen to You

One loaf bread dough
Olive oil
Fresh ground pepper
Swiss cheese

Defrost one loaf bread dough.  Flatten it and brush with olive oil.  Sprinkle with fresh ground pepper and swiss cheese.  Roll it up, shape into a loaf, brush top with olive oil and black pepper, let rise, bake and enjoy!

1-12 eggs
Heavy cream
Salt
Pepper
Butter

Preheat oven to 350 degrees.  Butter a 4-ounce ramekin and sprinkle it with salt and pepper.  Crack into it 1 egg. Drizzle 2 tsp. heavy cream over the top.  Bake in a water bath until the white is firm and the yolk is thickened, about 15 minutes.  Serve directly from ramekin.  You can add an assortment of ingredients to this basic dish, such as sauteed vegetables, ham, cooked sausage, smoked salmon, cheese or sauces.  You can also use different baking cups, such as custard cups, ovenproof coffee cups, dessert bowls, small au gratin dishes, or muffin tins to make baked eggs for a crowd.

5 long red-skinned sweet potatoes
1/4 C olive oil
1 tsp salt
3 T honey
3 T orange juice
3 T brown sugar

Preheat oven to 400 degrees.  Peel and quarter sweet potatoes lengthwise.  Toss them with olive oil and salt.  Arrange in single layer in a baking shet pan.  Roast 45 minutes.  Drizzle with honey and orange juice, sprinkle with brown sugar and roast until tenter, about 15 minutes longer.  Enjoy!

1 T vegetable oil
2 T flour
1 can crushed tomatoes
1/2 tsp dried thyme
1 bay leaf
1 lb. baby carrot
4 lbs beef chuck pot roast
1 can chicken broth
1 tsp garlic salt
1/4 tsp black pepper
1 large onion, diced
2 large red potatoes, quartered

Preheat oven to 350 degrees.  In a 5 quart dutch oven, heat oil.  Season meat with garlic, salt and pepper.  Sprinkle with flour and brown very well on both sides.  Add bay leaf and thyme, tomatoes and chicken broth.  Surround with the vegetables.  Cover and bake 3 hours until tender.  Slice meat and serve with the sauce and vegetables.  Enjoy!

Place bread slices on a baking pan and bake at 300 degrees, until dry and light brown.  Process in a blender or food processor until the desired crumb size is reached.  Can be refrigerated 1 week, or frozen for up to 6 months.

5 lb. corned beef brisket
4 medium peeled onions
6 medium potatoes, peeled or not
6 peeled carrots
1 head green cabbage, quartered and cored

Place corned beef in a large pot of cold water and bring to boil.  Cover and simmer for 2 hours.  Add onions, carrots and potatoes and simmer 30-40 more minutes until potatoes are tender.  Remove meat and slice.  Arrange meat and vegetables on a platter.  Keep warm.  Turn up heat under pot.  When water boild, add cabbage.  Boil for 3-5 minutes and drain.  Place cabbage on the serving platter.  I like to serve this with a couple different mustards and green beer.

1/4 C olive oil
1/4 C cider vinegar
1/4 C sugar
1/2 T minced onion
2 T sesame seeds
1 T poppy seeds
1/4 T Worchestershire sauce

Place the oil, vinegar, sugar, onion, sesame seeds, poppy seeds and Worcestershire sauce in food processor and mix until homogenized.  Use right way or store in refrigerator overnight.

1 lb. baby spinach
2 C fresh strawberries, hulled and halved
1 C slivered ren onion
1 small can mandarin oranges, drained well
1/2 C dressing

Place all ingrediens in a large salad bowl.  Drizzle with the dressing and toss gently to coat.  Serve immediately.

Wisk 3 T extra virgin olive oil into 1 T balsamic vinegar.  Salt and pepper to taste.

24-30 roasted garlic cloves
1 c olive oil
1 T balsamic vinegar
3/4 tsp freshly ground black pepper
1 T chopped fresh basil leaves
1/2 tsp fresh thyme leaves
1/2 tsp salt

Combine all ingredients in a food processor and mix until creamy, 2-3 minutes.  Use right away or store in the refrigerator for up to 1 week.