Wash and pick through two pounds very small potatoes. Season with three cloves minced garlic, onion powder, salt and pepper. Toss with olive oil, spread in a skillet and roast, stirring every five minutes or so, until the larger ones can be pierced easily with a toothpick. Toss with a very light vinaigrette before serving.
If you live anywhere near a Methodist church, at some point in your life you’re going to find yourself invited to a potluck supper, which obliges you to bring food that fits in a casserole dish with ingredients that everybody likes, looks good on the table, and doesn’t take a lot of time of money to make. It’s also taken for granted that you’re conversant in a general way about the weather and are on a first-name basis with the postman. This recipe also works for wedding parties, bridge nights and is always a big hit at cemetery homecomings. I promise you’ll bring home an empty dish whatever the occasion; it’s colorful, rich, buttery and, it must be said, “freezes beautifully”.
Cook 1 pound extra-wide egg noodles. To these add 2 cups lightly cooked celery, 2 cups cooked carrots, both diced, 2 cups frozen green peas (you can add these right to the mix), 3 cups cooked shredded chicken and 2 cups diced ham. Toss with 1 stick melted butter to which add a quarter cup of concentrated chicken bouillon and 2 cups grated or shredded Parmesan cheese. Bake in a casserole at 350 for about 20 minutes or until top is golden.