Betty's Oven Baked Potato Wedges

Betty's Oven Baked Potato Wedges Tube. Duration : 6.15 Mins.

In this video, Betty demonstrates how to make her terrific Oven Baked Potato Wedges. These are wedges cut from baked potatoes, dipped in melted butter, and then crisped in the oven. Delicious! Ingredients: 4 to 6 medium baking potatoes, washed and dried ½ to 1 stick butter, melted (I used 1 stick butter in the video, but I think the recipe will be better with only about ½ stick butter—and less fat calories, too!) sea salt, to taste freshly ground black peppercorns, to taste Wrap 4 to 6 medium baking potatoes individually in aluminum foil. Bake in 400-degree oven for approximately 1 hour (until almost done, but still a little firm). Remove potatoes from oven and from foil. Let cool until they are easy to handle. Divide each baked potato in half and then cut each half into 3 wedges. Dip in melted butter, and place in an oven-proof baking dish in a single layer, if possible. Grind sea salt over the top of all the potato wedges, and then grind black peppercorns over the top, to taste. Place the dish of potato wedges back in the oven at 350 degrees for about 10 minutes. When crisp and tender, remove from oven. (I turned my oven to broil for the last minute or so, in order to get the potato wedges crispier.) Serve immediately, while hot. These are wonderful with grilled steak or chicken! I hope you enjoy them!!! --Betty 

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Betty's Tasty Tarragon Fettucini Recipe

Betty's Tasty Tarragon Fettucini Recipe Video Clips. Duration : 5.28 Mins.

In this video, Betty demonstrates how to make Tasty Tarragon Fettucini. The fettucini pasta is cooked in chicken broth that has been flavored with butter and tarragon. This is a delicious side dish! Ingredients: (2) 14.5-oz. cans chicken broth 8 oz. uncooked fettucini pasta 1 tablespoon butter (optional) 2 tablespoons fresh tarragon, finely chopped (If you are using dried tarragon, use only 1/3 as much.) In a medium to large pot, bring the (2) 14.5-oz. cans of chicken broth to a boil. Add 1 tablespoon butter and 2 tablespoons fresh chopped tarragon. Add 8 oz. uncooked fettucini pasta, and return to a boil. Reduce heat until the broth is just slightly bubbling. Cook until done, but still a little chewy, not mushy. This will take about 8 to 10 minutes. At this point, the chicken broth mixture will be mostly absorbed by the pasta. Pour your Tasty Tarragon Fettucini into a nice serving bowl and serve it immediately. This is a great accompaniment to chicken, pork, beef, fish—just about anything! Enjoy! --Betty 

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Betty's Crisp and Juicy Deep-Fried Mushrooms Recipe

Betty's Crisp and Juicy Deep-Fried Mushrooms Recipe Tube. Duration : 7.05 Mins.

In this video, Betty demonstrates how to make a delicious appetizer (or side dish)—her Crisp and Juicy Deep-Fried Mushrooms. They have a thin batter that fries up to be golden and crispy, while the mushrooms themselves remain luscious and juicy! NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE. Ingredients: ½ cup self-rising flour 1/3 cup corn starch ½ cup cold water 1 tablespoon warm vegetable oil 2 teaspoons baking powder vegetable oil for deep-frying (I used peanut oil.) baby portobello mushrooms (as many as you want to fry), cleaned and trimmed, if necessary In a small mixing bowl, combine ½ cup self-rising flour and 1/3 cup corn starch. Stir in ½ cup water. Continue stirring until batter is smooth. You may add more water, a little at a time, to get the consistency of batter that will coat the mushrooms. Stir 1 tablespoon warm oil into batter, and then add 2 teaspoons of baking powder. Mix well. Now, heat your oil in a deep-fry pot, until a test mushroom sizzles. Then you may coat a few mushrooms at a time and put them gently into the hot oil. They will cook very quickly, so tend to them with a metal draining spatula, and lift them out and onto a tray with paper toweling when done. Continue this method until all mushroom are cooked. Pat off any extra oil with a paper towel, and place the Crisp and Juicy Deep-Fried Mushrooms on a nice serving plate. Scrumptious!

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