5-6 medium potatoes 1 medium red onion 2 tbsp mayonnaise 4-5 tbsp sour cream 2 tbsp butter, melted 2 tbsp bacon grease, melted (if no bacon grease; use all butter) 1/4 cup grated cheese (optional) Salt, pepper and paprika
1. Boil potatoes, peeled or unpeeled; to your preference for 10 minutes. 2. Let the potatoes cool, and slice thinly. Slice onions thinly. 3. Mix mayo and sour cream together, adding a dash of milk if mixture is too thick. (Consistency should be thick but pourable.) Add a pinch of salt to mixture. 4. Mix bacon grease and butter, then grease bottom and sides of round baking dish. 5. Stand potato slices in a circular fashion in round baking dish; working from outside-in. Place onion slices in between the potato slices. 6. Drizzle the remaining butter-grease mixture over the potato slices. 7. Sprinkle cheese over potatoes. 8. Drizzle sour cream and mayo mixture on top with a spoon, dust with paprika. 9. Bake in preheated 425F oven for 20-25 minutes.
*Makes about 6 servings.
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1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2. Whisk together the flour, baking powder, baking soda, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5. Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.