Side Dishes, Uncategorized, Vegetables

Onion Roasted Potatoes (AKA Case-Hardened Potatoes)

My apologies for not having a photo of the finished recipe. We photographed as we cooked and ate through these recipes the past year, but toward the end of our time at Mom’s house, it was not an organized effort to match photo to recipe we were capturing, as we were taking more care of the mother than the project.

Many thanks to Trudi for your support for the Walk to End Alzheimer’s. This one’s for you!

If you, too, would like to support my fundraising efforts for the Walk on October 1, you can donate to my page here.


Onion Roasted Potatoes “AKA Case Hardened Potatoes”

Preheat oven to 450°F

One envelope onion soup mix
Half cup olive or vegetable oil
Quarter cup butter or margarine
1 teaspoon marjoram leaves and 1 teaspoon thyme leaves
Quarter teaspoon pepper
2 pounds all-purpose potatoes, cut into quarters


Blend ingredients (except potatoes) in a roasting pan.
Add potatoes, turn to coat thoroughly.
Bake, stirring occasionally, 35 minutes.
Garnish with fresh parsley.
Makes about eight servings.
Notes: Original recipe says 60 minutes. This is crossed out, replaced with 35, as you can see in the photograph of LaVerne’s copy in her recipe journal, seen above.


This recipe also works quite well in a cast iron skillet. It is one of those recipes that makes everyone in each family generation smile, I think, whenever we mention it. There was a time when LaVerne bought Lipton’s onion soup mix by the case. We make our own blend with bouillon granules, garlic powder, ground black pepper and dehydrated onion now.

What is a recipe that makes you smile?


Main Dishes, Side Dishes, Vegetables

Creamy Cucumber Sauce (AKA Dilly Sauce)

For many years, there was never a piece of salmon served in the Stein household without this sauce to accompany it. We put other things on our fish now, but when we made this recipe, I remembered why it was so right with a succulent, fresh filet. On the other hand, why bother with fish to put it on when you can just eat it all up with a spoon?

2015-03-05 19.07.40
Creamy Cucumber Sauce (AKA Dilly Sauce)
1 cup sour cream
2 tablespoons mayonnaise
3/4 cup finely diced cucumber
1 tablespoon vinegar
3/4 teaspoon seasoned salt
3/4 teaspoon dill weed

Use plain salt if you aren’t a seasoned salt person. Also use a high quality sour cream since it’s the base of the sauce, and a good mayo does wonders too.

It’s really good if you make it a little while ahead. Thirty minutes is a nice amount of time for the flavors to meld. Left over for the next day, however, the juice in the cucumber can separate out and make the whole thing a bit watery. You won’t often have much left over. If it does separate, just stir it well and serve immediately.

As I mentioned, you can just gobble this stuff up with a spoon.

Extra cucumber never hurt anything in this sauce.

Sometimes there was fresh dill available and that is mighty tasty in it too.

We broke the rules recreating it here, because we served it with some grilled shrimp and a fish other than salmon. Also heavenly.