Oven Roasted Potatoes

[Heard on Terry Gross' Fresh Air broadcast 3-28-01. Interview with vegetarian author Jack Bishop; transcribed 4-3-01.]

2 lbs (4 to 5 medium) russet potatoes, scrubbed and dried
2 T (about) oil
Kosher salt

Preheat oven and cookie sheet to 425 degrees F (218 C). Slice potatoes into eight wedges lengthwise, skins on. In a bowl combine the potatoes with the oil, coating lightly but completely, using the fingers. Arrange on hot cookie sheet. Roast 25 minutes. Turn each with tongs. Roast 20 minutes more. Sprinkle with salt. Pass Heinz Ketchup. Serves 3 to 4.
Variations: Cut recipe in half and use a toaster oven rather than a range. Sister Phyllis says that sweet potatoes are good this way too. She's right.

French Dip Sandwich w/ Oven Roasted Potatoes

Quick Mushroom Pilaf

First prepared September 21, 2009.

1 cup medium grain rice
1 T canola oil
1/2 t salt
1 4.5 oz can sliced mushrooms, reserve packing liquor
2 cups hot chicken or vegetable stock + reserved mushroom liquor
1 T low-fat soft margarine

Bring liquid to a boil in microwave-proof container. Set aside. Combine rice, salt and oil in a tall microwave-proof container with a loose-fitting cover. Microwave on high one minute. Add drained mushrooms and mix. Microwave one minute more.
Add hot stock and margarine. Microwave (6 to 8 minutes high, 15 to 20 minutes on 20 to 30% power depending on the wattage), or use a preset schedule for rice if your oven provides one.

French Toast

First prepared September 19, 2009.

Dip #1
1 cup milk
1 t sugar
1/2 t vanilla extract

Dip #2
2 large eggs, well beaten
1 T water
scant 1/4 t salt

9 slices French or Italian bread cut 3/4 inch thick
butter

Preheat toaster oven to 300 F (150 C). Place bread on oven rack and bake 10 minutes. The goal is to dry but not toast the bread. Mix each dip thoroughly to dissolve the sugar or salt. Dip a slice on both sides in the milk mixture, and then both sides in the egg mixture. Cook on a medium-high griddle in sizzling butter, until nicely browned on one side. Turn and finish the other side. About 6 minutes total. Be careful to avoid scorching the egg coating. Should be crisp and buttery outside and creamy custardy on the inside. Garnish with powdered sugar and serve with a topping or side dish of warm caramel-glazed apples.