Type what you have

Ingredients

• ✓ cooking fat
• russet potato
• all-purpose flour
• egg
• parsley
• salt
• nutmeg
• lard

Instructions

1. 1 Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
2. 2 Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
3. 3 In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

By Seb

Ingredients

• ✓ cooking fat
• all-purpose flour
• baking powder
• salt
• black pepper
• egg
• milk
• corn
• cream-style corn
• lard

Instructions

1. 1 In a medium bowl, stir together the flour, baking powder, salt and pepper. Make a well in the center, and pour in the egg, milk, whole kernel corn, and cream-style corn. Mix until all ingredients are combined.
2. 2 Heat the lard in a skillet over medium-high heat. Drop tablespoon-sized dollops of batter onto the hot skillet, and fry for 2 to 3 minutes on each side, or until golden brown. Serve with butter and salt, and a cold glass of milk.

By SEAN BICKFORD

Ingredients

• ✓ cooking fat
• water
• ham hock
• lard
• seasoning salt
• salt
• black pepper
• garlic powder
• onion powder
• green bean

Instructions

1. 1 Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.

By Paula Stotts