Mild, above freezing, and a dual crashed potatoe recipe

Good Morning Augusta

fThis morning we have partly cloudy skies with a high of 36ºF and winds from the SW at 5 to 10 mph.

Tonight we'll have partly cloudy skies early becoming overcast later during the night. Low will be near 23ºF. Winds light and variable.

The readings from my weather instruments in the North field are:

Humidity is 69%, the dew point is 22ºF, outside it's -1.9ºC and 28.3ºF.

The wind direction is Southwest between 1.3 MPH and  2.7 MPH, generating a wind chill of 28.3ºF.

The Barometric pressure is 30.22 / HPA 1023.3 and rising with a weather graphic indicating sun.

The UV rating is 0.0 out of 16, Sunrise is at 7:12 a.m. Sunset is 4:04 P.M. Moon rise is at 1:38 a.m., Moon set is 12:59 p.m. and the moon phase is waning crescent.  

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 231153Z AUTO 29003KT 10SM CLR M01/M06 A3017 RMK AO2 SLP221 70007 T10061056 10011 21006 5302

Visibility is 10.0 miles / 16.1 Kilometers with clear skies for today.

We received roughly ` inch of snow here, and with the melting we have roughly 0.4 inches of moisture over the past 24 hours.

Now this recipe tastes a lot better than it sounds.  I highly recommend it.

This is a Dual recipe: CRASH HOT POTATOES and CRASH HOT POTATOES WITH SALMON HASH

Small yellow potatoes

Butter

Salt and pepper

If you're going to add in the salmon, you'll also need:

a pouch of salmon (or a can, whatever you have), sprinkle with any seasonings you prefer, and some more butter if you want.  I use a blend of onion/pepper/salt/garlic/lemon.  Dill would be tasty too.

To make the potatoes:

Boil potatoes in water until fork tender.  Drain.  Place potatoes on a baking sheet covered with foil.  Slightly crush each potato with a masher, fork, whatever to break them up slightly.  Put a pat of butter (or margarine) on each potato and season with salt and pepper. 

Bake at 475⁰ for about 12 minutes or until crispy. 

Options:  use olive oil instead of butter; top with grated cheese and/or sour cream.

To make the Salmon Hash:

Make potatoes as above.  After baking, scoop into a skillet, and break them up a little more with a spatula.  Add a pouch of salmon (or a can, whatever you have), sprinkle with any seasonings you prefer, and more butter if you want.  I use a blend of onion/pepper/salt/garlic/lemon.  Dill would be tasty, too.

Put skillet on low heat until it is all hot.  If you leave it in the skillet too long it will dry out.

 

Cooks Note: feel free to be flexible with this recipe – you can use any potatoes you have handy.  You can cut large ones into chunks and use that if you don't have any small ones.

For dessert:

BAKED PEACH CUSTARD ALMOND PIE

8 servings

1 Pillsbury refrigerated unbaked 9-inch piecrust

3 cups (6 medium) peeled and sliced fresh peaches

½ cup Splenda Granular

6 tbsp all-purpose flour

½ tsp ground nutmeg

2/3 Nonfat dry milk powder

1 cup water

¼ cup sliced blanched almonds

Preheat oven to 350 degrees.  Place piecrust in a 9-inch pie plate.  Flute edges and prick bottom and sides with tines of a fork.  Bake 9 to 11 minutes or until lightly browned.  Place pie plate on a wire rack and allow to cool completely.  Evenly arrange peaches in piecrust.  In a small bowl, combine Splenda, flour, nutmeg, and dry milk powder.  Add water.  Mix well to combine.  Spread mixture evenly over peaches.  Sprinkle almonds evenly over top.  Bake for 50 to 60 minutes or until filling is set.  Place pie plate on a wire rack and allow to cool completely.  Cut into 8 servings.

Exchanges:  1 starch/carbohydrate   1 fruit   1 fat

225 calories   9 gm fat   4 gm protein  32 gm carbohydrate   135 sodium  87 mg calcium   2 gm fiber