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in the AOL Golden Gate Genealogy Forum Return to Potato Recipes Main Page ANNIE'S POTATO SOUP From: HOST GFS DdH2
Potato Soup from Annie
1 ham hock Potatoes, about 4 med. sized Potato Buds (Betty Crocker dehydrated potatoes) 2 c. milk 1 (16 oz) can whole kernel corn
Cook ham hock until meat falls off the bone. Remove cooked ham hocks, strain broth into a bowl and refrigerate overnight if possible.
Next day skim off the fat which rises to the top. Cook the potatoes in this ham-hock stock. Potatoes should be cut into cubes and cooked until soft but not mushy. Then add 2 cups milk to the stock, followed by the Potato Buds until the soup thickens to desired consistency.
Put the deboned, diced and (or) shredded ham bits into the stock along with 1 can whole kernel corn. Flavor as desired, adding salt, pepper, dehydrated onions, parsley, etc.
Enjoy!! ==========
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BABY POTATOES WITH ROSEMARY From: HOST GFS DdH2
Baby Potatoes with Rosemary Submitted by: USSGERI
Serving: Serves: 10 Cook Time: 15 minutes Total Time: about 50 minutes
5 pounds assorted small potatoes (red, white, purple, golden), each cut in half or into quarters if large 1/4 cup olive oil 2 tablespoons chopped fresh rosemary 1 1/2 teaspoons salt 1/2 teaspoon coarsely ground black pepper rosemary sprigs for garnish
Preheat oven to 425 degrees F. Place potatoes in large roasting pan (17" by 11 1/2"); toss with olive oil, chopped rosemary, salt, and pepper. Roast potatoes 30 to 40 minutes, turning occasionally with metal spatula, until golden and fork-tender. Garnish with rosemary sprigs.
Each serving: About 210 calories, 5 g protein, 38 g carbohydrate, 6 g total fat (1 g saturated), 0 mg cholesterol, 335 mg sodium.
Calories: 210 Total Fat: 6.0 g Saturated Fat: 1.0 g Cholesterol: 0.0 mg Sodium: 335 mg Carbohydrates: 38 g Protein: 5.0 g ==========
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Bacon Potato Soup From: DarlaJoV
Bacon Potato Soup from SpeedRoots
Serve this simple soup with hearty bread. Serves 4
1/4 pound Bacon, diced 1/4 cup Celery 3 Leeks 2 Tablespoons Flour 2 cups Water 2 cups Milk 2 medium Potatoes, peeled and diced Salt and pepper to taste 1 teaspoon Parsley, chopped Slice the leeks lengthwise.
Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the vegetables are tender). Check the seasonings. Serve warm, garnished with parsley. Darla Jo
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BAKED POTATO SOUP From: HOST GFS DdH2
BAKED POTATO SOUP
Prep: 20 minutes Bake: 40 minutes
Baked Potato Soup Accompany this hearty side-dish soup with a ham or roast beef sandwich on a crusty roll. Source: Better Homes and Gardens
2 large baking potatoes (8 ounces each) 3 tablespoons thinly sliced green onion 1/3 cup margarine or butter 1/3 cup all-purpose flour 2 teaspoons snipped fresh dill 1/4 teaspoon salt 1/4 teaspoon pepper 4 cups milk 3/4 cup shredded American cheese (3 ounces) 3 tablespoons thinly sliced green onion 4 slices bacon, crisp-cooked, drained and crumbled
1. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out each potato. Discard potato skins.
2. In a large saucepan cook 3 tablespoons green onion in margarine until tender; stir in flour, dill, salt, and pepper. Add milk all at once.
Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Add the potato pulp and 1/2 cup of the shredded cheese; stir until cheese melts. Ladle into bowls.
Garnish each serving with the remaining shredded cheese, 3 tablespoons green onion, and bacon.
Makes 6 servings.
Make-Ahead Tip: Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through.
Add cheese and stir until cheese is melted.
Nutritional facts per serving calories: 328 , total fat: 20g , saturated fat: 7g , cholesterol: 29mg , sodium: 571mg , carbohydrate: 26g , fiber: 2g , protein: 12g , vitamin C: 22% , calcium: 31% , iron: 9% ==========
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Bean and Potato Salad From: Host GFS DarlaJo
Bean and Potato Salad from SpeedRoots
10 potatoes, sliced 2 lbs. fresh green beans 2 cloves garlic, minced 1/2 cup olive oil 1/3 cup red wine vinegar 1 Tbsp. dry mustard 1 tsp. Mrs. Dash or any other brand of mixed seasonings 2 eggs, hard boiled and sliced 1/2 cup black olives, sliced Salt and fresh ground pepper to taste Fresh parsley for garnish
Boil potatoes until just tender. Place green beans in boiling water and blanch. Beans should be just crisp-tender and still crunchy. Place beans immediately in cold water to stop cooking process. Drain beans and place in large deep bowl with potatoes. Combine garlic, olive oil, red wine vinegar, mustard and Mrs. Dash or your favorite brand of mixed seasonings together and
stir. Pour mixture over potatoes and beans and fold in eggs and black olives,
toss well. Sprinkle with salt and pepper and garnish with parsley.
The Skinny: I guess you could leave out the black olives and eggs but they
really do add to the flavor and presentation of this dish. Besides we now hear from the experts that a couple of eggs now and then are not bad for you and that olives have the good type of fat.
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BEEFY SWEET POTATO VEGETABLE SOUP From: HOST GFS DdH2
Beefy Vegetable Soup Source: Better Homes and Gardens
Prep: 20 minutes Cook: 2 hours 16 minutes
Winter is the perfect time to serve this hearty soup that's loaded with plenty of vegetables.
3 pounds beef shank crosscuts 3 cups water 2 teaspoons instant beef bouillon granules 1-1/2 teaspoons salt 1/2 teaspoon pepper 4 sprigs parsley Celery leaves from 3 ribs 2 bay leaves 2 cloves garlic, halved 4 sprigs fresh thyme 2 cups chopped, peeled tomatoes 1-1/2 cups peeled sweet potatoes cut into 3/4-inch cubes 1 cup parsnips cut into 1/2-inch pieces 1 cup sliced carrot 1 cup sliced celery 2 cups fresh pea pods, halved crosswise
1. Trim fat from beef shanks. In a large Dutch oven or kettle combine meat, water, bouillon granules, salt, and pepper. Place parsley, celery leaves, bay leaves, garlic, and thyme on a 10-inch-square double thickness of 100-per-cent-cotton cheesecloth. Tie into a bag with a clean string; add to Dutch oven. Bring to boiling. Reduce heat and simmer, covered, for 2 hours.
2. Remove meat from soup; set aside to cool. Cut meat off bones and coarsely chop; discard bones. Skim fat from broth. Stir chopped meat, tomatoes, sweet potatoes, parsnips, carrot, and celery into broth.
3. Return to boiling. Reduce heat and simmer, covered, for 15 minutes. Stir in pea pods; simmer, covered, for 1 to 2 minutes more or until the pea pods are crisp-tender. Remove cheesecloth bag and discard. Ladle soup into bowls.
Makes 6 servings.
Make-Ahead Tip: Prepare soup but do not add pea pods. Pour soup into a storage container. Cover and refrigerate up to 24 hours ahead.
To serve, transfer mixture to Dutch oven. Cook over medium-low heat until heated through. Add the pea pods and simmer, covered, for 1 to 2 minutes or until pea pods are crisp-tender.
Nutritional facts per serving calories: 264 , total fat: 6g , saturated fat: 2g , cholesterol: 59mg , sodium: 929mg , carbohydrate: 24g , fiber: 4g , protein: 30g ==========
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BLACK ANGUS POTATO SOUP From: HOST GFS DdH2
Black Angus Potato Soup Copy Cat Recipes
4 large baking potatoes 2/3 C. butter or margarine 2/3 C. flour 6 C. milk 3/4 tsp. salt 1/2 tsp. black pepper 1/2 tsp. white pepper 4 green onions -- chopped and divided 12 slices bacon -- cooked and crumbled 1 1/4 C. cheddar cheese -- shredded and divided 8 oz. sour cream
Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins.
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency.
Serve with remaining green onions, bacon and cheese. ==========
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BOSTON MARKET'S SWEET POTATO CASSEROLE From: HOST GFS DdH2
Boston Market's Sweet Potato Casserole Insider's Master RecipeBook
3 large sweet potatoes 1 cup sugar 2 eggs 1 stick butter, softened 1 tsp. vanilla extract Crunch Topping: 1/3 cup melted butter 1/3 cup flour 1 cup brown sugar 1 cup chopped pecans 1 tblsp. cinnamon Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes. ==========
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BREAD MACHINE SWEET POTATO QUICK BREAD From: HOST GFS DdH2
BREAD MACHINE SWEET POTATO QUICK BREAD
Sweet Potato Quick Bread For bread machines with a cake cycle.
1/2 cup shortening 1 1/4 cups sugar 2 eggs, lightly beaten 1 teaspoon vanilla 1/4 cup buttermilk or soured milk 1 cup mashed sweet potatoes 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon salt 1/2 to 1 cup pecans and/or raisins, optional
Select cake setting. Put shortening and sugar into the bread pan and let mix until well blended.
Add eggs, vanilla, milk and sweet potatoes; let mix for another minute.
Sift together flour, soda, baking powder and salt; add to the pan.
Add pecans and/or raisins at the beep, if desired.
When finished, remove carefully to a rack. Glaze, frost, or serve with whipped cream. ==========
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Cajun Potato Salad From: Host GFS DarlaJo
Cajun Potato Salad from SpeedRoots
Serving Size : 10 2 tablespoons Margarine 1 tablespoon Garlic -- minced 1 bunch Shallots (5-6 stalks) tops -- only 2 pounds Crawfish tails 1 tablespoon Liquid smoke 2 tablespoons Worcestershire sauce 2 pounds Bacon -- fried and crumbled 5 pounds Red potatoes -- boiled in skins ---cut up 16 ounces Mayonnaise 12 Eggs, boiled -- yolks whites chopped 1 cup Creole mustard 1/2 cup Yellow mustard 2 tablespoons Tabasco pepper sauce Salt to taste Pepper to taste
This recipe took top prize of $1,000 at the New Orleans Cook & Ladder Competition. This recipe was by Richard "Ricky" Heyd, of the Central Fire Station, St. Brenard Parish, Louisiana.
In medium-size skillet, melt margarine over medium heat. Add garlic and shallots; cook until wilted. Add crawfish tails, liquid smoke and Worcestershire sauce. Cook for 15 minutes; cool. Add bacon and set aside. Mix potatoes, mayonnaise and egg whites in a three-gallon bowl. In a separate bowl, mash egg yolks and mix with mustards and Tabasco Sauce. Combine mustard mixture and potatoes. Stir in crawfish. Salt and pepper to taste. Serves 10 to 12
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CANDIED SWEET POTATOES From: HOST GFS DdH2
Candied Sweet Potatoes from Good Housekeeping
If there are marshmallow lovers in the family, top the already baked casserole with the soft, sweet candies and place in the oven for an extra 10 minutes. This dish can be made through step 1, covered, and refrigerated overnight. When ready to serve, continue with steps 2 and 3.
Serving: Serves: 12 Cook Time: 30 minutes Total Time: 1 hour 10 minutes
4 pounds sweet potatoes (about 8 medium), peeled and sliced into 1-inch- thick rounds 1/2 cup packed dark brown sugar 4 tablespoons margarine or butter 3/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper pinch nutmeg
1. In 6-quart saucepot, place potatoes and enough water to cover, heat to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes or until potatoes are barely fork-tender (slightly underdone), drain. Place potatoes in shallow 2-quart casserole.
2. Preheat oven to 400 degrees F. In 10-inch skillet, heat brown sugar, margarine or butter, salt, pepper, nutmeg, and 1/4 cup water over medium heat until margarine melts, about 3 minutes, stirring frequently. Drizzle mixture evenly over potatoes.
3. Bake casserole, uncovered, 40 minutes, basting potatoes occasionally with sugar mixture and turning slices over halfway through cooking, until potatoes are tender and lightly browned and sugar mixture thickens slightly.
Based on individual serving.
Calories: 205 Total Fat: 4.0 g Saturated Fat: 1.0 g Cholesterol: 0.0 mg Sodium: 205 mg Carbohydrates: 41 g Fiber: 4.00 g Protein: 2.0 g ==========
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Caramel Sweet Potatoes w/nuts From: Cliffserch
I tasted some delicious caramel sweet potatoes once and I have been trying unsuccessfully for years to duplicate them. Does anyone have a recipe?
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CHAMPPS ROASTED GARLIC MASHED POTATOES From: HOST GFS DdH2
CHAMPPS ROASTED GARLIC MASHED POTATOES Submitted by: USSGERI Champps Roasted Garlic Mashed Potatoes from Copy Cat
Ease of Cooking: Beginner Serving Size: 4-6
Notes: Champps is a wonderful sportsbar, that serves up some delicious food. You can't go wrong with these mashed potatoes.
Ingredients: 2 lb. Red Skinned Potatoes ( leave peelings on potatoes) 2 Medium Heads Freshly Roasted Garlic (1/4 cup pressed) 3 Tbsp. Butter 1/2 - 3/4 tsp. Salt 1/4 C. Cream 1/4 tsp. Freshly Ground Black Pepper (optional)
Preparation: Wash and scrub potatoes. Cut potatoes into chunks, and cover with water and bring to a slow boil. Cook until tender but not mushy.
Drain water from potatoes and add butter, pressed garlic, salt, cream, and pepper if you wish. Use a mixer or hand potato masher, whip until ingredients and potatoes are mixed through and potatoes are coarsely mashed.
Serve by themselves or gravy may be added on top of the potatoes. This is one mashed potato that stands alone, and seconds will be enjoyed.
You may have to double this recipe. ==========
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Cheesy Mashed Potatoes From: HOST GFS DdH2
Cheesy Mashed Potatoes Submitted by: DianeAbra
6 large potatoes, peeled and quartered 1 package (8 ounces) cream cheese, softened 1 cup (4 ounces) shredded cheddar cheese 1/2 cup sour cream 1/3 cup chopped onion 1 egg 2 teaspoons salt 1/2 teaspoon pepper Additional shredded cheddar cheese, optional Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook 20-25 minutes or until very tender; drain well. In a mixing bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-quart baking dish. Cover and bake at 350 degrees for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 10 servings NOTE: I make ahead of time and and just pop them into the oven so they are ready for serving at meal time.
(c)(c)(c)DianeAbra(c)(c)(c)
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Cheesy Mashed Potatoes From: HOST GFS DdH2
Cheesy Mashed Potatoes Submitted by: Dianeabra
6 large potatoes, peeled and quartered 1 package (8 ounces) cream cheese, softened 1 cup (4 ounces) shredded cheddar cheese 1/2 cup sour cream 1/3 cup chopped onion 1 egg 2 teaspoons salt 1/2 teaspoon pepper Additional shredded cheddar cheese, optional Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook 20-25 minutes or until very tender; drain well. In a mixing bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-quart baking dish. Cover and bake at 350 degrees for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 10 servings NOTE: I have made these the day ahead to save time and then just did the final baking prior to serving.
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Cheesy Mashed Potatoes From: HOST GFS DdH2
Cheesy Mashed Potatoes
6 large potatoes, peeled and quartered 1 package (8 ounces) cream cheese, softened 1 cup (4 ounces) shredded cheddar cheese 1/2 cup sour cream 1/3 cup chopped onion 1 egg 2 teaspoons salt 1/2 teaspoon pepper Additional shredded cheddar cheese, optional Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook 20-25 minutes or until very tender; drain well. In a mixing bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-quart baking dish. Cover and bake at 350 degrees for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired. Yield: 10 servings NOTE: I have made these the day ahead to save time and then just did the final baking prior to serving.
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Chicken with Smashed Potatoes, Potpie Style From: HOST GFS DdH2
CHICKEN WITH SMASHED POTATOES (POTPIE STYLE) Submitted by: USSGERI
Make dinner for your family in a flash Serving: 4 Total Time: 30 minutes
1 1/2 pounds baby red potatoes, each cut in half 1 tablespoon vegetable oil 4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups matchstick-thin carrots (about half 10-ounce bag) 1 cup chicken broth 1/4 cup heavy or whipping cream 1/2 teaspoon dried tarragon, crumbled 1 cup tiny frozen peas, thawed 1 tablespoon margarine or butter Tarragon sprigs for garnish
1. In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender. 2. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
4. Coarsely mash potatoes with margarine and remaining salt and pepper.
5. Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.
Calories: 460 Total Fat: 14 g Saturated Fat: 4 g Cholesterol: 103 mg Sodium: 735 mg Carbohydrates: 43 g Protein: 39 g For a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream.
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CHICKEN WITH SMASHED POTATOES, POTPIE STYLE From: HOST GFS DdH2
Chicken with Smashed Potatoes, Potpie Style Make dinner for your family in a flash from Good Housekeeping
Serving: 4 Total Time: 30 minutes
1 1/2 pounds baby red potatoes, each cut in half 1 tablespoon vegetable oil 4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups matchstick-thin carrots (about half 10-ounce bag) 1 cup chicken broth 1/4 cup heavy or whipping cream 1/2 teaspoon dried tarragon, crumbled 1 cup tiny frozen peas, thawed 1 tablespoon margarine or butter Tarragon sprigs for garnish
Method 1. In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
2. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
4. Coarsely mash potatoes with margarine and remaining salt and pepper.
5. Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.
Based on individual serving.
Calories: 460 Total Fat: 14 g Saturated Fat: 4 g Cholesterol: 103 mg Sodium: 735 mg Carbohydrates: 43 g Protein: 39 g
For a leaner version that cuts the fat by 6 grams, increase broth by 1/4 cup and omit cream. ==========
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CORN, HAM AND POTATO SCALLOP From: HOST GFS DdH2
Corn, Ham And Potato Scallop Makes 6 Servings Weight Watcher Points - 4 Points
6 Cups peeled baking potatoes in 1" cubes 1-1/2 Cups cubed cooked ham 1 Can whole kernel sweet corn - (15 1/4 oz), drained 1/4 Cup chopped green bell pepper 2 Teaspoons instant minced onion 1 Can condensed Cheddar cheese soup - (10 3/4 Ounce ) 1/2 Cup milk 2 Tablespoons all-purpose flour
In 3 1/2- to 4-quart crock pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth.
Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on LOW setting for 7 to 9 hours or until potatoes are tender.
Ingred. Info:
Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time.
Ingred Sub: Leftover cooked roast beef or turkey can be used in place of the ham. This recipe yields 6 servings.
Per serving: Calories 220; Total fat 7 g; (saturated 4 g); Cholesterol 30 mg; Sodium 1010 mg; Total Carbohydrates 49 g; Fiber 5 g; Sugars 6 g; Protein 14 g. ==========
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Country Potato Soup From: TurnedOntoChrist
Country Potato Soup
3 cups small diced pared potatoes 1/2 cup small diced celery 1/2 cup small diced onion 1 1/2 cups water 2 chicken bouillon cubes 1/2 tspn salt 2 cups milk 2 tbspn flour 1 tbspn chopped chives (optional) Bacon, cooked, drained and broken into pieces
In a large sauce pan, combine potatoes, celery, onion, water, bouillon cubes, and salt. Cover and cook until vegetables are tender, about 20 minutes. Do not overcook potatoes. They should be just tender, not mushy. Add 1 cup milk and heat. Add flour to remaining 1 cup of milk to thicken. Add to mixture. Add bacon. Cook over low heat, stirring constantly until thickened. Makes 6 cups or 4-6 servings.
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Country Style Mashed Potatoes (w/scallions) From: Host GFS DarlaJo
Country Style Mashed Potatoes (w/scallions) from Speedroots
Serving Size : 6 3 lb Potatoes, Idaho -- lg peeled -- cut into 2: chunks Salt, kosher 1/2 c Butter, unsalted -- 8T,1stk at room temp. 1 c Cream, heavy -- at room temp. 1/2 c Sour cream 3 lg Scallions -- finely chopped 3 ds Tabasco -- "several dashes" Pepper, black -- fresh ground
1. In lg. pan, cover potatoes w/water & add 1t kosher salt. Bring to boil over hi heat & cook til tender, about 20 min. Drain potatoes. Return them to saucepan & shake over high heat for about 30 seconds to dry them out.
2. Using potato masher, mash them w/butter; LEAVING SOME SMALL LUMPS. Stir in heavy cream, sour cream & scallions and season w/tabasco, kosher salt & pepper to taste. From Mike's on the Ave. in New Orleans -says sometimes he adds finely chopped roasted Anaheim chiles to flavor & spice up these coarsely mashed, sour cream enriched potatoes.
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Cream of Potatoe Soup From: GFA Terry
CREAM OF POTATO SOUP
Ingredients : 2 med. leeks, white part only, chopped 1 med. onion, chopped 1 1/2 to 2 qts. chicken broth 5 to 7 lg. potatoes (red are best) 1 pt. half & half 1/2 pt. heavy cream 4 tbsp. butter
Preparation : Saute chopped onions and leeks in butter until soft. Do not brown. Add peeled and cubed potatoes, cover with enough chicken broth and cook until potatoes are soft. Puree contents of pot using a blender to your pureed veggies. Add half and half and cream. Heat but DO NOT BOIL. If too thick, add a bit more broth. For a heartier soup you can add more cooked, cubed potatoes.
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CROCK POT POTATO SOUP From: HOST GFS DdH2
Crock Pot Potato Soup from Annie
5-6 potatoes, peeled & diced 1 onion, chopped 1 lg. carrot, sliced 1 lg. stalk celery, sliced 4 chicken bouillon cubes 1 tbsp. parsley flakes 5 c. water 1 tbsp. salt (less if desired) Pepper 1/4-1/3 c. butter 1 (13 oz.) can evaporated milk
Put all ingredients in except evaporated milk in crock pot. During last hour add milk. Use skim milk evaporated milk and Mazola oil for low fat diet.
5-6 potatoes, peeled & diced 1 onion, chopped 1 lg. carrot, sliced 1 lg. stalk celery, sliced 4 chicken bouillon cubes 1 tbsp. parsley flakes 5 c. water 1 tbsp. salt (less if desired) Pepper 1/4-1/3 c. butter 1 (13 oz.) can evaporated milk
Put all ingredients in except evaporated milk in crock pot. During last hour add milk. Use skim milk evaporated milk and Mazola oil for low fat diet. ==========
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Crockpot Pork Roast With Sweet Potatoes From: HOST GFS DdH2
CROCKPOT PORK ROAST WITH SWEET POTATOES Submitted by: USGERI
1 (3 lb) boneless pork roast (or cubed lean pork) 2 to 3 large sweet potatoes 1 green bell peppers 1/2 cup apple cider 3 tablespoons brown sugar 1 teaspoon cinnamon salt and pepper to taste
Put roast or cubed pork in the crock pot. Cut sweet potatoes and green peppers in large pieces and add them. Mix the remaining ingredients and pour over all; cook all day on low or about 4 hours on high. Serve with rice or whatever you wish. (You might want to add a cornstarch-water mixture to thicken the sauce.) ==========
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CROCKPOT SCALLOPED POTATOES From: HOST GFS DdH2
Crockpot scalloped potatoes from VJJE Recipes
6-8 thinly sliced potatoes 1 can cheddar cheese soup 1 cup velveeta cheese 1 1/2 cups grated sharp cheddar cheese 1 can (12 oz.) evaporated milk Salt and pepper
Spray crockpot with cooking spray. Fill crockpot half full of the sliced potatoes.
Layer 1/2 can of soup, 1/2 cup velveeta cheese, chunked, 3/4 cup grated sharp cheese, and 1/2 can of milk. Add salt and pepper to taste.
Layer remaining ingredients in same order. Cook on high about 6 hours. You need to check for you may need to add more milk.
You can parboil the potatoes for quicker cooking. ==========
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DAY BEFORE MASHED POTATOES From: HOST GFS DdH2
Day Before Mashed Potatoes VJJE Recipes
9 potatoes, peeled and cubed 6 ounces cream cheese 1 cup sour cream 2 teaspoons onion powder 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter
Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter.
Cover, and refrigerate 8 hours, or overnight.
Preheat oven to 350F. Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes. ==========
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Dilled Red Potato Salad From: Host GFS DarlaJo
Dilled Red Potato Salad from SpeedRoots
This yogurt-dressed salad is the perfect foil for the rich lamb burgers. We like to make the dressing one day ahead to let the flavors meld and develop, and then add the cooked potatoes to the dressing a few hours before serving. For a more substantial dish, mound the dressed potatoes on a large serving platter and surround them with quartered tomatoes and hard-boiled eggs, and black olives.
1/3 cup yogurt, drained for 30 minutes through a cheesecloth-lined sieve 1/3 cup mayonnaise 1/2 teaspoon sugar Salt and freshly ground black pepper 1 1/2 pounds small, new red potatoes, halved, and cooked until tender but not mushy 1 small red onion, finely chopped 1 small red pepper, diced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill, plus extra for garnish
In a large bowl, combine the yogurt, mayonnaise, sugar, salt, and a generous amount of freshly ground black pepper.Stir in the cooked potatoes, onion, red pepper, parsley, and dill. Chill, covered, for 2 hours before serving. Garnish with additional chopped dill and black pepper.
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Easy Au Gratin Potatoes From: DarlaJoV
Easy Au Gratin Potatoes from SpeedRoots
1 can cream of chicken soup 2/3 cup milk salt and pepper to taste 6 potatoes, thinly sliced 2 T onion, finely chopped 1 cup grated Cheddar cheese
Combine soup and milk; add salt and pepper. Put half of potatoes in a greased casserole pan. Pour half of soup mixture over potatoes. Sprinkle with half of cheese. Repeat the layers. Cover and bake at 350 degrees for one hour. Uncover and bake another 30 minutes until potatoes are tender. Darla Jo
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EASY POTATO BAKE From: HOST GFS DdH2
EASY POTATO BAKE Submitted by: USSGERI Easy Potato Bake
Ingredients:
1 pkg. frozen Southern-style hash brown potatoes 2 cups sour cream 2 cups cheddar cheese, shredded 1 can condensed cream of chicken soup 1 cup chopped green onion 1 cup corn flake crumbs 2 tablespoon butter or margarine, melted
Directions:
Mix potatoes, sour cream, cheese, soup and onions in large bowl. Spoon into greased 13x9-inch baking dish. Toss crumbs and butter; sprinkle over potato mixture. Bake at 375°F for 1 hour. Serves: 12 ==========
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Easy Potato Soup From: GaylJen00
Here is a Potato Soup recipe that uses ingredients that I usually have on hand. Tastes good, too!
POTATO SOUP
1 medium onion, chopped 2 T.butter 10 potatoes, peeled and diced 1 sm. carrot grated (optional) 2/3 C.milk 1 1/2 T flour 4-6 slices American or Velveeta Cheese 1 tsp. parsley or celery flakes 6 C. water 2 slices bacon cooked and crumbled Salt and pepper to taste
In large pot, saute onion in butter until clear. Add the 6 cups of water and the diced potatoes. Add salt and pepper, celery or parley flakes and chopped or grated carrot. Cook until potatoes are done and start to fall apart. Use an electric mixer or potato masher to break up any large pieces, leaving some potato pieces intact. Shake flour and milk together in jar or other container and add to soup mixture. Break up cheese and bacon and add to soup. Add more salt and pepper if needed.
Made this recipe up. Of course you can add your own variations. Any suggestions? You can e-mail me at: GaylJen00@aol.com (the two 0s in my address are numeric)
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Garden-Stuffed Baked Potatoes From: HOST GFS DdH2
Garden-Stuffed Baked Potatoes Source: Culver & DiSanto Family Cookbook
4 russet potatoes 2 Tbsp. butter or margarine 1 small onion, chopped 1 10-ounce package frozen chopped broccoli, thawed, drained 1/2 cup ranch salad dressing 1 Tbsp. vegetable oil 2 tsp. dried parsley (optional) Seasoning salt Salt and pepper
Preheat oven to 425 degrees.
Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes.
Slice off potato tops. Scoop out pulp, keeping skins in tact.
Mash pulp in a medium bowl.
Heat a small skillet over medium heat; add butter. Add onion and sauté until tender, about 5 minutes. Add onion, broccoli, and salad dressing to potato pulp; mix well.
Brush outside of potato skin shells with oil.
Spoon potato mixture into shells, dividing evenly. Place on baking sheet.
Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley and dust with seasoning salt; salt and pepper to taste.
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Garlic Mashed Potatoes From: Host GFS DarlaJo
Garlic Mashed Potatoes From SpeedRoots
1 lb. potatoes (2 large) 1/2 cup skim milk 2 large cloves garlic, chopped 1/2 tsp white pepper
Peel potatoes; cut in quarters. Cook, covered, in a small amount of boiling water for 20 to 25 minutes or until tender. Remove from heat. Drain. Recover the pot.
Meanwhile, in a saucepan over low heat, cook garlic in milk until garlic is soft, about 30 minutes. Add milk-garlic mixture and white pepper to potatoes. Beat with an electric mixer on low speed or mash with a potato masher until smooth.
MICROWAVE DIRECTIONS: Scrub potatoes, pat dry, and prick with a fork. On a plate, cook potatoes, uncovered, on 100% power (high) until tender, about 12 minutes, turning potatoes over once. Let stand 5 minutes. Peel and quarter.
Meanwhile, in a 4 cup glass measure, combine milk and garlic. Cook, uncovered, on 50% power (medium) until garlic is soft, about 4 minutes. Continue as directed above.
Makes 4 servings
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GARLIC ROASTED COD WITH MASHED-POTATO CRUST From: HOST GFS DdH2
Garlic Roasted Cod with Mashed-Potato Crust from: Quick from Scratch Serves 4
Bread crumbs, cornmeal, batters of all sorts-it's not surprising to find a crust on a fish, but this one's a bit unusual. Buttery, creamy mashed potatoes are spread on fillets, which are roasted and then broiled until the topping is a tempting golden brown.
WINE RECOMMENDATION: This comforting dish will find its ideal wine soul mate in just about any chardonnay. Try a bottle from California or a more refined version-a Rully, Montagny, or Mâcon-Villages,for example-from southern Burgundy in France.
2 pounds baking potatoes (about 4), peeled and cut into chunks 1 1/4 teaspoons salt 1/2 teaspoon fresh-ground black pepper 4 tablespoons butter, at room temperature 1/2 cup heavy cream, light cream, or milk 2 pounds cod fillets, cut to make 4 pieces 2 teaspoons cooking oil 4 cloves garlic, minced
Heat the oven to 450 degrees F. Put the potatoes in a medium saucepan of salted water. Bring to a boil and continue boiling until tender, about 15 minutes.
Drain the potatoes and put them back into the saucepan along with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the butter and cream.
Rub the cod with the oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the cod in a large roasting pan, sprinkle the fillets with the garlic, and then spread with the mashed potatoes. Roast until the fish is nearly done, 8 to 10 minutes for 3/4-inch-thick fillets.
Heat the broiler. Broil the fish until the mashed potatoes have a golden brown crust, about 2 minutes.
FISH ALTERNATIVES Use other relatively thick, white-fleshed fillets in place of the cod. Good choices include grouper, haddock, orange roughy, red snapper, and turbot.
Reprinted by permission of Food and Wine. All rights reserved.
Nutrition Facts Serves 4 Facts per Serving ------ Calories: 570 Fat: 26g Carbohydrates: 38g Cholesterol: 169mg Sodium: 871mg Protein: 45g Fiber: 3g % Cal. from Fat: 41% Cal. from Carbs: 27% ==========
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GARLIC ROASTED POTATO SKINS From: HOST GFS DdH2
Garlic Roasted Potato Skins from VJE Recipe Weekly
3 lbs. russet (baking) potatoes (6 to 8 medium) 1 small head garlic (2 inches in diameter) 3/4 stick (6 tablespoons) unsalted butter, softened 1 teaspoon salt 1/4 teaspoon black pepper
Preheat oven to 350F. Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head, then wrap garlic tightly in foil. Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour. Remove potatoes from oven and cool on a metal rack 15 minutes. Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges). Scoop out potato flesh (reserving it for another use), leaving 1/4-inch-thick potato skins. Increase oven temperature to 425F. Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork. Divide garlic paste among potato skins (about 1/2 teaspoon each), spreading evenly, then roast skins in a large shallow baking pan (1 inch deep) until golden and crisp, 20 to 25 minutes. ==========
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GARLIC SAUTEED ARTICHOKES - FAMOUS FRIED POTATOES From: HOST GFS DdH2
GARLIC SAUTEED ARTICHOKES
from John Donivan at Al Rec
Makes 4 servings
Prep Time: 15 Minutes Cook Time: 30 Minutes Ready in: 45 Minutes
" Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes! "
Ingredients
2 large artichokes (about 1 pound each) 3 cloves garlic, chopped 2 tablespoons butter
Directions
1 Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
2 Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem. ========== RECIPE - EMILY'S FAMOUS FRIED POTATOES
from Emily B. at Al Rec
Makes 6 servings
Prep Time: 20 Minutes Cook Time: 20 Minutes Ready in: 40 Minutes
" This is a very tasty potato recipe that is also great for using up leftover baked potatoes. The vinegar gives the spinach a sweet flavor. I like to crumble feta cheese over them too! "
Ingredients 6 medium red potatoes, diced 2 tablespoons light olive oil 1/2 red onion, chopped 4 cloves garlic, minced 1 tablespoon chopped fresh basil 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh oregano 1 bunch fresh spinach, rinsed and stems removed 2 tablespoons red wine vinegar salt and ground black pepper to taste
Directions
1 Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook until tender. Drain, and set aside.
2 Heat oil in a large, heavy skillet over medium heat. Saute the onion and garlic with the basil, rosemary, and oregano until the onion is just tender. Throw in the potatoes, and fry until lightly browned. Cover with spinach, and sprinkle with vinegar. Cover, and cook on low until the spinach is tender.
3 Remove from heat, and stir the mixture together. Season with salt and pepper. ==========
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GOLDEN PORK CHOPS & POTATOES From: HOST GFS DdH2
Golden Pork Chops and Potataoes from Annie
4 pork chops 4 sm. potatoes, sliced thinly 1 sm. onion, sliced thinly Seasoned salt & pepper 1 can Campbell's golden mushroom soup
Brown pork chops on both sides in large skillet. Salt and pepper. Pour off grease. Place sliced onions and potatoes in bottom of skillet. Salt and pepper. Arrange pork chops on top of potatoes and onions. Pour golden mushroom soup over top of chops. Cover skillet and simmer 45 minutes to 1 hour (until pork chops are done and potatoes are tender). Once, during cooking, move pork chops and turn potatoes. Serves 4. ==========
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Golden Potato Casserole From: GFA Terry
Golden Potato Casserole debpauluk@aol.com
2 lbs. hash brown potato cubes 10 ozs. cheddar cheese 16 ozs. sour cream 2 cups crushed cornflakes 1/2 cup chopped onion Melted butter, 1/2 cup and 1/4 cup 1 can cream of chicken soup *2 cups cooked beef or chicken, opt.
Thaw taters if using frozen and mix with 1/2 cup butter. Add onion, sour cream, soup, and cheese and mix. Pour into 9x13 pan. Mix cornflakes with 1/4 cup butter. Spread over top. Bake at 35o for 45 minutes. *Can add cooked ground beef or chicken to make it a main dish, if desired.
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Gourmet Potato Salad From: MMINEAR11
Gourmet Potato Salad
Potatoes, six C cooked 6 hard boiled eggs Chopped up in kind of large chunks, however much you want to use (quite abit of each) = Green olives, ripe olives, celery, onions, sweet pickles, dill pickles salt and pepper
Mash up cooked potatoes with hands ( or use old fashioned potato masher)..don't chunk them Chop up eggs and all other ingredients
Dressing: 2 C miracle whip (can use light) 1/4 C horseradish sauce mix together....then mix everything all together.
Delicious ! ....and easy !!!
Maria Krauth Minear
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Grandma's Potato Candy From: RobinettFA
My grandma always made this for holidays and today my own grandkids can't get enough of it.
Cook 1 small potato (or use leftover mashed potatoes) Mash well Stir in powdered sugar until it is thick enough to knead like bread and turns white Roll out on a powdered sugar covered surface and spread with peanut butter Roll up like a jellyroll Lightly rub powdered sugar over surface and shape into log like roll Slice and store in airtight container
The peanut butter lovers will thank you.
PegRS (Peg Sullivan)
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HAM AND POTATO LASAGNA From: HOST GFS DdH2
HAM AND POTATO LASAGNA Submitted by: USSGERI
Award Winning Recipe from the Food Show TV Network Ham & Potato Lasagna
2 C. chicken broth 1 med. onion, minced 2 C. low fat milk 1/2 tsp. black pepper 2 heads fennel (about 4" wide) 2 lb. Russet potatoes 2 T. Parmesan cheese, shredded 1/4 C. cornstarch 1 tsp. olive oil 1/2 tsp. ground nutmeg 1/2 C. Fontina cheese 2 10-ounce packages frozen chopped spinach, thawed and drained 1/2 lb. thin sliced cooked ham 1/2 tsp. salt
In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices.
Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered at 375o for 30 mins.
Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6. The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
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HEARTY POTATO BREAD From: HOST GFS DdH2
Hearty Potato Bread from Vittles Recipes
1 potato, peeled and diced 1 1/2 cups water 2 (.25 ounce) packages active dry yeast 6 1/2 cups all-purpose flour 3 tablespoons white sugar 2 tablespoons shortening 1 tablespoon salt 2 tablespoons all-purpose flour
In a medium saucepan cook potato cubes in water for about 12 minutes, or until tender. Do not drain. Cool mixture to 110 degrees F (43 degrees C). Set aside 1/2 cup of the cooking liquid. Mash potato and remaining liquid; if necessary add warm water to make 2 cups potato mixture.
In a large mixing bowl, sprinkle yeast on reserved 1/2 cup potato water. Add mashed potato mixture, 2 cups of the flour, sugar, shortening, and salt. Beat with an electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in by hand.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough. Knead for 6 to 8 minutes, or until dough is smooth and elastic. Place in a lightly greased bowl; turn once to grease surface. Cover. Let rise in warm place until doubled in bulk, about 1 hour.
Punch down, and turn out onto a lightly floured surface. Divide dough in half. Cover, and let rest for 10 minutes. Shape each half into a loaf. Place in greased 8 x 4 x 2 inch loaf pans. Cover. Let rise until nearly double, about 35 minutes. Before baking, brush tops with a little water and dust with additional flour.
Bake at 375 degree F (190 degrees C) for 40 to 45 minutes. Cover with foil for the last 15 minutes of baking to prevent over-browning. Remove from pan; cool on wire rack. ==========
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Hot German Potato Salad... From: GFA Terry
There are many versions of this recipe out there. I like this one because it has sour cream:
Hot German Potato Salad
Ingredients : 10 to 12 med. potatoes 1 c. onion, chopped 1/2 lb. bacon, cooked & diced 2 tbsp. flour 1/4 c. sugar 2 tbsp. butter 1 to 2 tsp. salt 1/4 tsp. pepper 1/2 c. cider vinegar 1 c. sour cream Parsley, chopped 1 c. water
Preparation : Cook potatoes, covered in salted boiling water to cover for 35 to 40 minutes. Peel warm potatoes; slice. Add onion. Cook bacon; remove from heat. Lift out with slotted spoon and set aside. Pour off fat; return 1/4 cup to skillet. Stir flour into fat. Add sugar, butter, salt, pepper, vinegar and 1 cup water. Bring to boil, stirring. Remove from heat; add sour cream. Pour over potatoes, onions, and 1/2 the bacon. Toss gently. Sprinkle remaining bacon and parsley on top.
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Irish Potato Bread Bowls From: Terry Ann2
Irish Potato Bread Bowls
1 pkg. hot roll mix 1 c. instant potato flakes 1 tbsp. dried chives 1 tsp. dried minced onion 1 & 1/3 c. water, 120 to 130 degrees 2 tbsp. margarine or butter, softened 1 egg
On a large cookie sheet, invert 6 (10 ounce) custard cups. Grease outside of cups. In large bowl, combine flour mixture, mashed potato flakes, chives and onion with yeast from foil packet. Stir in remaining ingredients until dough pulls away from sides of bowl. Turn out onto floured surface. With greased hands, shape into a ball. Knead 5 minutes until smooth. Cover with large bowl; let rest 5 minutes. Divide dough into 6 equal pieces. Shape each dough over outside of greased custard cups. Cover with plastic wrap and cloth towel. Let rise in warm place 30 minutes. Heat oven to 375 degrees. Uncover dough. Bake 20 to 30 minutes or until golden. Cool 5 minutes; remove bread bowls from custard cups. Divide stew (above) between bowls. Makes 6 bowls. NOTE: Bread dough can be made into 15 rolls. Place in greased 13 x 9 inch pan. Let rise and bake at 375 degrees for 15 to 20 minutes.
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Irish Potato Candy From: GFA Terry
Irish Potato Candy
1 sm. size Irish potato Dash of salt 1 box powdered sugar 1 c. pecans, chopped 1 sm. jar peanut butter
Boil potato with peeling on until done. Peel and mash potato. Add dash of salt and powdered sugar a little at a time until it forms a dough. Roll out like pie crust until about 1/2 inch thick. Spread peanut butter on top of dough. Sprinkle chopped pecans over peanut butter. Roll up dough and chill in freezer for a few minutes until firm. Remove from freezer, slice and serve.
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Irish Potato Pancakes From: Terry Ann2
Irish Potato Pancakes
1 c. flour 1 tsp. baking powder 1/2 tsp. salt 1 c. mashed potatoes 1 c. finely grated raw potato 2 eggs 1/3 c. milk 1 tbsp. butter
Sift baking powder and salt into a bowl. When well mixed, blend in mashed cooked potatoes. Squeeze the finely grated raw potatoes in a tea towel to remove excess moisture. Add it to the bowl along with 2 eggs, well beaten, and just enough milk to make a thick batter. In a skillet, melt butter. Drop batter by tablespoons into pan. Press down to flatten. Cook pancakes 4 minutes on each side or until golden. Serve hot.
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Irish Potato Pie From: Terry Ann2
Irish Potato Pie
1/2 c. grated potato 2 c. milk 1/2 c. sugar 1 tbsp. butter 1/4 tsp. salt 2 eggs, separated 1/2 tsp. nutmeg 1 (8-9") baked pie shell
Bring milk to a boil and add potato; simmer until potato is cooked. Cool slightly and add some of hot mixture to egg yolks; stir yolks into milk. Add butter, sugar, salt and nutmeg. Cool and pour into pie shell. Make meringue with the egg whites, spread over filling and brown in 400 degree oven.
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Irish Potato Soup From: Host GFS DarlaJo
Irish Potato Soup Serves: 6 to 8
2 tablespoons butter 1 small onion, chopped 1 celery rib, chopped 6 medium potatoes, peeled and diced 2 cans (10 1/2 ounces each) condensed chicken broth 2 cups water 1 teaspoon Worcestershire sauce 1/4 teaspoon dried thyme 1/4 teaspoon black pepper
In a soup pot, melt the butter over medium heat and saute the onion and celery for 3 to 4 minutes, or until tender. Add the remaining ingredients; mix well. Increase the heat to medium-high and bring the mixture to a boil; reduce the heat to low and simmer for 35 minutes. Serve.
Note: Top with thin slices of hard-boiled eggs and sprinkle with chopped fresh parsley just before serving.
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Know-How Perfect Potato Salad From: HOST GFS DdH2
Know-How Perfect Potato Salad
Warm weather brings picnics, barbecues, and potlucks, and none of these important eating occasions would be complete without a big bowl of potato salad! Your mother and your grandmother may have their famous recipes for this summertime staple, but what makes a perfect potato salad is different for everybody. Once you understand some of the basics regarding the composition of this beloved side dish, you'll be ready to invent your own soon-to-be-famous recipe! Though there are as many different kinds of potato salad as there are people who make them, most of these spud concoctions fit into one of two categories: creamy, or vinegar-based. Creamy potato salad almost always has a mayonnaise-based dressing, but it can also contain sour cream, yogurt, and creamy-style salad dressings. Creamy potato salad is served cold. Most vinegar-based potato salads (frequently called German-style potato salad) are dressed with a mixture of cider vinegar, vegetable oil, and sugar. This style of salad is often served warm.
Spud Safety You have probably been warned that mayonnaise-based potato salad can be dangerous if you leave it out for too long. The rumor is most definitely based on fact: homemade mayonnaise is made with raw eggs, and raw eggs are prone to develop salmonella bacteria when left at room temperature. However, commercially prepared (i.e., store-bought) mayonnaise is quite safe because it is made with pasteurized eggs. What's more, commercial mayonnaise has actually been proven to KILL bacteria due to the salt and acidic ingredients such as vinegar and lemon juice that it contains! Low-acid foods in the salad such as potatoes, chicken, and ham are much more susceptible to bacterial growth than the mayonnaise itself. All the same, it's important to practice safe handling methods with potato salad as with all other foods. Hot foods should stay hot, and cold foods should stay cold. If you're taking potato salad to an outdoor event, we recommend that you keep the bowl on ice, and keep it out of direct sun.
Pick a Potato Don't overlook the most essential part of your potato salad: the potatoes themselves! While Russets are still by far the most commonly used variety of potato, consider mixing it up a little. There are several high-moisture varieties with a texture that many people refer to as 'waxy'. Among these varieties are Yellow Finns, Yukon Golds, and red potatoes. Their high moisture means that they have a more pleasant texture when they are cold, and their waxier flesh holds up better to chopping and to tossing with dressing than that of the drier, more mealy Russets. However, your salad will be outstanding no matter which variety you choose, as long as you cook the potatoes carefully.
If you wish to add a little extra color and texture to your salad, leave the skins on the potatoes. Just be sure to scrub them thoroughly before you begin; 'gritty' is one texture that nobody likes in their food! Once you've either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil on the stove, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle - not a violent - boil. Depending on your definition of 'bite-size' the potatoes will take between 8 and 15 minutes to cook. Check them often by fishing a piece out and tasting it. As soon as they're tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they've been drained, so it's better to err on the side of firm than to end up with a big bowl of moosh. If you're making a hot potato salad to be served immediately, have your dressing ready to mix with the potatoes right away. Otherwise, you should cool the potatoes by spreading them out on a baking sheet in a single layer. Potatoes are at their most absorbent when they're hot, so this is a good time to add some seasonings: salt, pepper, dried herbs, and a sprinkle of your favorite vinegar. When the potatoes are no longer steaming, transfer them to the refrigerator to chill.
Now is the Time to Season While your potatoes are busy chilling, you can mix the rest of the salad ingredients together. You can make your potato salad as casual or as highbrow as you'd like depending on what you add to it. Some people prefer the simple route, with few additions, while others like as many treats and surprises as they can possibly pack into one bowl and still leave room for the potatoes! Whether you're making creamy or vinegary potato salad, some favorite choices for seasoning the dressing are cider vinegar, lemon juice, pickle juice, horseradish, paprika, hot pepper sauce, dried and fresh herbs, and any variety of prepared mustard from plain yellow to stone-ground, Dijon-style to extra spicy. Dill, chives, and parsley are especially good partners with potato salad, but some other potato-friendly herbs are sage, tarragon, basil, thyme, and rosemary.
Apart from herbs and spices, there are so many other delicious additions you can make to potato salad, it will make your head spin! Just a few of the possibilities to choose from a
Diced fresh or cured veggies and fruits, like tomatoes, cucumbers, apples, bell peppers of any color, pickles, capers, chiles, peas, celery, red onions, green onions, shallots, olives, fennel, pimentos, and artichoke hearts Crumbled cheeses including Gorgonzola, blue cheese, smoked cheddar, or feta Toasted nuts and seeds, especially sunflower seeds, almonds, walnuts, sesame seeds, or pecans Tidbits of cooked or cured meats like salami, ham, prosciutto, smoked salmon, shrimp, chicken, or bacon Any other ingredients that make your eyes light up, like hard-cooked eggs or watercress Once you've chosen all the ingredients that will create your ideal symphony of flavor and texture, mix everything together well, and taste a little of it. Need more salt? Vinegar? Spice? Adjust all the seasonings to the best of your ability before you start tossing the dressing with the potatoes; the less you need to stir those potatoes, the prettier your salad will look. When adjusting the seasoning, though, keep two things in mind: first, the potatoes are, of course, much blander than the dressing, so what tastes too strong when you try a big spoonful of dressing may be just right once it's mixed with the potatoes. Second, if you're making your potato salad several hours, or even a day, in advance, the flavors will intensify and mingle with each other, as well as soak into the potatoes. If you can manage it, we do recommend making potato salad a day ahead to achieve optimum flavor. It may take a little practice before you get the hang of mixing the perfect dressing, but we've never met a potato salad we didn't like, so experiment and have some fun! ==========
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LISA'S FAMOUS CROCKPOT POTATO SOUP From: HOST GFS DdH2
Lisa's Famous Potato Soup from Midwest Living
8 cups coarsely chopped peeled potatoes 1 small onion, shopped (1/3 cup) 1/2 pound bacon, crisped, drained, and crumbled 1 8-oz pkg. cream cheese, softened 3 14.5 oz cans reduced-sodium chicken broth 1 10.75 oz can condensed cream of chicken soup 1/4 tsp. pepper
1. In a 4-qt. crock, stir together the potatoes and onion. Stir in the bacon.
2. In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, and the pepper. Add the mixture to the crock.
3. Cover and cook the soup on low heat for 8-10 hours or on high heat for 4-5 hours. If you like, mash the potatoes slightly for a thicker consistency before serving.
Makes 8 servings. Source: Midwest Living ==========
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Looking for Potato Candy From: CathyDHR
My Mother also made Potato Candy and although I dont know the exact measurements I hope what I do respond with helps.
1 small boiled potato 1 bag confectioners sugar peanut butter 1/4 tsp vanilla
Peel potato and mash thoroughly. Add the vanilla an stir. Slowly add the sugar a little at a time until the mixture has reached a breadlike consistency that can be rolled out.
Take out approximately 1 cup of the mixture and roll it out as you would pie dough.
Smear with creamy peanut butter <room temperature or slightly warmed peanut butter works better>. Lift one edge and roll up the mixture as you would a jelly roll. Slice into 1 inch pieces.
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LOUISIANA SWEET POTATO HASHBROWNS From: HOST GFS DdH2
Louisiana Sweet Potato Hashbrowns from Cajun Cooking
2 medium egg yolks 3 cups peeled, coarsely grated Louisiana sweet potato (2 large potatoes) 1 1/2 tbsp. flour 3/4 tsp. ground nutmeg 1/2 tsp. salt 1/4 tsp. white pepper 3 tbsp. chopped parsley 3 tbsp. cooking oil or margarine In a bowl, beat the egg yolks lightly and add the grated sweet potato, flour, nutmeg, salt, white pepper, and chopped parsley. Fold together until all of the ingredients are well blended.
Heat the oil or margarine in a skillet.
Drop the mixture by spoonfuls, keeping to a silver-dollar size and cook gently until browned around the edges.
Flip each cake over and cook for 2-3 minutes. Remove to paper towels or napkins to drain. Keep warm. Serves 6.
This dish goes well with filet of beef and game dishes. Original Chef: Broussard's Restuarant ==========
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mashed potatoe salad From: SharCraig
This is the Pa Dutch version.
5 Lbs potatoes cooked 12 hardboiled eggs 1 chopped onion mash all together, then add vinegar and sugar to taste, once that is the way you want it, add mayonaise to taste. Sharon , Hamilton Co In and Tipton Co. InGenWeb Coordinator and Indiana Orphan Trains Coordinator
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MICRO-QUICK POTATO STICKS From: HOST GFS DdH2
Micro-Quick Potato Sticks from E Cookbook Library
3 med. baking potatoes Nonstick cooking spray 3 tbsp. grated Parmesan cheese 2 tbsp. chopped fresh oregano or 2 tsp. dried oregano leaves 2 tsp. paprika 1 tsp. garlic powder
Ccrub potatoes; cut each into 8 lengthwise spears.
Spray potato spears with cooking spray.
In plastic bag, combine cheese, oregano, paprika and garlic powder. Add potatoes; shake to coat.
Spray 2 quart microwave safe dish with cooking spray.
Arrange potatoes in dish.
Microwave on high for 8 to 12 minutes or until tender, rotating dish once halfway through cooking.
Serves 3 ==========
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ONION ROASTED POTATOES From: HOST GFS DdH2
Onion Roasted Potatoes from Annie
2 lbs. potatoes, peeled and cut into chunks 1 pkg. Lipton onion soup 1/3 c. olive oil 1 lg. ziploc bag
Preheat oven to 450 degrees.
Combine all ingredients into ziploc bag and shake until potatoes are thoroughly coated.
Spread into roasting pan and bake approximately 40 minutes until golden.
Serves 8. ==========
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Parmesan Potato Sticks From: Host GFS DarlaJo
Parmesan Potato Sticks Serves: 5 to 6
1/2 cup plain bread crumbs 1/2 cup grated Parmesan cheese 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon black pepper 6 medium potatoes (about 2 pounds) 1/2 cup (1 stick) butter, melted
Preheat the oven to 400 degrees F. Coat a 9- by 13-inch baking dish with nonstick cooking spray. In a small bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt, and pepper; mix well and set aside. Peel the potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips. Dip each strip in the melted butter, then in the Parmesan mixture, coating completely. Place in a single layer in the baking dish. Pour any remaining melted butter over the potatoes. Bake for 30 to 35 minutes, or until the potatoes are tender, turning them over once or twice during baking.
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PARTY POTATOES From: HOST GFS DdH2
Party Potatoes FROM HOST FOOD ROB
These aren't your ordinary mashed potatoes! Makes 8 servings.
9 large potatoes 8 ounces cream cheese 1 cup sour cream 2 teaspoons onion salt 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
2 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large mixing bowl; mash until smooth.
3 Add cream cheese, sour cream, onion salt, salt, pepper and butter; beat until light and fluffy.
4 Place into prepared casserole dish and dot with butter.
5 Bake at 350 degrees F for 30 minutes or until heated through. ==========
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PEANUT BUTTER POTATO CHIP COOKIES From: HOST GFS DdH2
Peanut Butter Potato Chip Cookies from Annie
1 c. butter 1 c. granulated sugar 1 c. light brown sugar 4 1/2 oz. bag crushed potato chips 1 (12 oz.) bag peanut butter chips 2 eggs 1 tsp. vanilla 1 tsp. baking soda 2 1/2 c. flour
Cream butter, sugars, eggs and vanilla; beat well.
Add baking soda and flour together. Add crushed potato chips and peanut butter chips.
Bake at 350 degrees for 10-12 minutes. ==========
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PONTCHARTRAIN WINE CELLAR'S GARLIC POTATO BALLS From: HOST GFS DdH2
PONTCHARTRAIN WINE CELLAR'S GARLIC POTATO BALLS Submitted by: USSGERI
Got left over mashed potatoes? Here is the answer!!
To each cup of well mashed potatoes add:
1 T. butter 1/8 t. garlic powder 1/8 t. onion salt 1/4 t. flaked parsley sprinkle of Cayenne pepper dash of white pepper dash of salt 1 egg yolk
Mix above ingredients well and refrigerate for 1/2 hour.
Use 2 T. mixture and form into balls until all has been used up. Roll the balls in Progresso seasoned breadcrumbs and then dip into a mixture of 1 beaten egg and 2 T. of vegetable oil and roll again in the breadcrumbs.
Place on waxed paper and refrigerate for 1/2 hour. Fry in deep oil heated to 390° until golden brown. Do not over-crowd in the pan.
Place on a cookie sheet and cover with foil and keep warm in a 275° oven until all are fried.
(1 c. will make 2 servings).
April, 1988, Menu Minder ==========
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Potato Bread From: GFA Terry
Found these -- haven't made them myself, though --
BACON-POTATO BREAD
2 1/2 - 3 c. unbleached all purpose flour 1/2 tsp. salt 1 pkg. active dry yeast 3/4 c. undiluted evaporated milk 1 tbsp. dried onion flakes 1 egg 1 tbsp. sugar 1 tsp. caraway seeds 1/4 c. water 2 tbsp. butter 1 c. unseasoned rice or mashed potato mix 1/4 c. finely crumbled crisp bacon (4 slices)
In medium bowl, mix 1 cup flour, the sugar, salt, caraway seeds and yeast. Combine water, milk, butter and onion flakes in small saucepan. Put over low heat until liquids are warmed (butter not need to be melted). Add to dry ingredients. Beat at medium speed of electric mixer for 2 minutes. Add potato, egg and bacon. Beat at high speed for 2 minutes. Add enough additional flour to make a soft dough. Turn out on lightly floured surface. Knead for 10 minutes or until dough is smooth and elastic. Put in greased bowl, turning to grease top. Cover lightly with plastic wrap. Let rise in warm place for 30 minutes or until doubled. Punch down. Roll into a 12"x9" rectangle. Cut into 3 (12") strips. Put on greased baking sheet. Braid, pinching ends to seal. Let rise for 15 minutes or until light. Bake at 350 degrees for 35 to 40 minutes or until well browned. Remove to wire rack. Cool before slicing.
********* POTATO ROUND BREAD
1/2 c. milk 1/2 c. mashed potatoes 3 tbsp. sugar 2 tbsp. butter 3 c. flour 1 egg, beaten 1 pkg. active dry yeast 4 tbsp. warm water Salt to taste 1 tbsp. flour (about)
Scald the milk, then add the potatoes, sugar, and butter. When cooled, add half the flour and the egg. Dissolve the yeast in the water and combine with the potato mixture and salt. Cover with a cloth and set in a warm place for about 1 1/2 hours. Add the rest of the flour or enough to form a stiff dough. Knead for about 10 minutes and set in a greased bowl. Cover; allow to rise until doubled. Punch down. shape into a round loaf. Cover and let rise until doubled again. Slice an X on top of the bread and sift a few grains of flour over the loaf. Bake at 350 degrees for about 45 minutes.
*********** OLD - FASHIONED POTATO BREAD
1 med. potato, peeled and diced 2 pkgs. dry yeast 2 tbsp. butter or margarine 2 tbsp. sugar 2 tbsp. salt 1 c. milk 5 1/2 to 6 c. all-purpose flour
Cook potato in a small amount of boiling water 10 to 15 minutes or until tender; drain and reserve liquid. Mash potato, and measure 3/4 cup; set aside. Add enough water to reserved liquid to make 1 cup; cool to 105 to 115 degrees. Dissolve yeast in potato liquid in a large mixing bowl. Add butter and stir well. Stir in sugar, salt, milk, mashed potatoes, and 1 cup flour. Gradually stir in enough of the remaining flour to make a stiff dough. Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in half. Shape each half into a loaf. Place in two well-greased 8 x 4 x 3 inch loaf pans. Cover and let rise in a warm place (85 degrees), free from drafts. Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped. Yield 2 loaves.
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Potato Casserole From: TurnedOntoChrist
Potato Casserole
1- 32oz. pkg. hash brown potatoes 1/2 cupt plus 2 tbspns oleo 1 cup cream of chicken soup 1 pt. sour cream 1/2 cup milk 1/2 cup chopped green onions 2 cups grated Cheddar cheese 1 cup crushed corn flakes
Preheat oven, Melt 1/2 cup oleo in 9x13 inch pan. Add 1/2 pdg hash browns. In seperate bowl, mix soup, sour cream, milk, onions, then pour 1/2 of this mixture over hash browns. Sprinkle 1 cup grated cheese on top. Add remainder of hash browns and pour remainder of mixture on top. Sprinkle remaining cheese on top, then cover with crushed corn flakes. Pour 2 tablespoons melted oleo over mixture and bake at 350 degrees for 45 minutes. 12 servings
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POTATO PANCAKES From: HOST GFS DdH2
Potato Pancakes from VJJE Recipe Weekly
4 medium potatoes 1 medium onion 1 egg, lightly beaten 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon white pepper 1/2 teaspoon baking soda Butter or bacon fat
Wash the potatoes and peel them, then drop them into cold water.
Let stand one or two hours. Drain.
Grate the potatoes with a fine grater and press to squeeze out excess liquid.
Peel and grate the onion into the potatoes and add the egg, seasonings and soda.
Mix well.
Heat butter or fat in a large skillet and add one spoonful of the mixture for each pancake. They should not be too thick.
Cook gently until golden brown on the bottom, turn, and brown the other side.
Allow to drain on paper towels, and keep warm until ready to serve.
Add more fat to the skillet and continue cooking the pancakes in this fashion until all the mixture is used. ==========
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Potato Salad From: HOST GFS DdH2
POTATO SALAD
Potato Salad From Ellen
Makes 12 servings
Prep Time: 15 Minutes Cook Time: 30 Minutes Ready in: 3 Hours 45 Minutes
" I have been working very hard since I married to come up with a perfect potato salad. This is it - a sweet, creamy recipe made with red potatoes. Very tasty. You can substitute sweet pickle relish for the sweet pickle cubes. "
5 pounds red potatoes, diced 4 eggs 4 stalks celery, chopped 1 green bell pepper, chopped 1 (16 ounce) jar sweet pickles, cubed 3/4 tablespoon prepared mustard 3/4 cup mayonnaise 1 onion, finely chopped 1 teaspoon white sugar salt and pepper to taste
Directions 1 Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
2 Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside.
3 Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper.
Cover, and chill in the refrigerator for at least 3 hours before serving. ==========
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POTATO SOUP From: HOST GFS DdH2
Potato Soup from Annie
2 tbsp. onion, chopped 2 tbsp. butter 4 c. milk 4 servings worth of dry instant mashed potatoes 1/4 tsp. celery salt 1 1/2 tsp. salt 1/8 tsp. pepper
In a saucepan, saute onion in butter over low heat.
Add milk, salts, pepper and instant potato flakes. Heat to almost boiling, stirring constantly.
Remove from heat.
Garnish with paprika, parsley or grated cheese.
Add milk if it is too thick. ==========
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POTATO-BACON SCONES From: HOST GFS DdH2
POTATO-BACON SCONES Submitted by: USSGERI Potato-Bacon Scones (Serves 3 or 4 people 6 to 8 Scones)
Ingredients:
1 cup cooked Mashed Potatoes (Use potatoes only, no butter or milk) 1 large Egg, beaten 1/4 tsp. Salt 1/4 tsp. Black Pepper 1/4 cup All-purpose Flour 5 strips Bacon, crisply cooked and crumbled 2 Tbs. Bacon Drippings
In a large bowl, blend together the mashed potatoes, egg, salt, pepper, flour, and crumbled bacon. Stir gently until the dough holds together.
Warm the bacon drippings in a heavy skillet over medium heat. Drop about 1/4 cup of the dough into the hot skillet and fry the scones for 3 to 4 minutes on each side, or until golden brown.
Remove from the pan and drain on paper towels. Serve warm, with eggs the way you like them!
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Potatoe Candy - From: Carrolls45
Tastes just like an Almond Bar.
From my Great Grandmother's Table. She was from Sweeden. Who knows how old this is...but it is so good.
Boil one medium Potatoe, after you peel it of course. One bag of Shreded Coconut One bag of Powdered Sugar Vanilla Dark Unsweetened Chocolate ... Bakers Bar... One pinch of salt
Mash the cooked potatoe, add Coconut, and one teaspoon of Vanilla, and pinch of salt. stir... Add Powdered Sugar, slowly, until mixture becomes pasty and begins a ball... sometimes you do not have to add the etire bag... you will know, when the mixture becomes thick enough. You will place this mixture into a fudge pan, and with wax paper on top, press till flat and cover entire bottom of the pan.
Melt Dark Unsweetened Chocolate in Double Boiler..... About one large bar of Baker's Chocolate... Then poor melted chocolate on top of coconut mixture.... place in fridge, cut into squares and serve...
You can add nuts, almound, if desired. Mouth watering.....enjoy!
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POTATOE SOUP From: RROBERTTIGGER
Here is recipe forr potatoe soup the way, I remember my grandmother's and mom would make it this way.
2 lbs. fresh pork neck bones 6-8 medium potatoes,peeled and cubed 1 large onion, diced 3 quarts water 11/2 Tbsp. salt , or to taste 3 bay leaves 1/2 tsp. black pepper 3 Tbsp. lard 3 Tbsp. flour 1/2 pint sour cream 1 Cup water
Cook neck bones in 3 quarts water over medium heaat. Bring to boil, scrapping scum from top as it forms; then lower heat to cook gently. Add chopped onion and bay leaves. Cook for an hour or until meat is tender. Add potatoes, salt and pepper. Cook another 30 minutes orr until potaoes are tender. In skillet, melt lard; add flour and stirring constantly, cook until golden color. Stirring, add 1 cup water and then the sour cream. Stir until smooth. Pour mixture into potatoe soup, stirring to blend. Heat to a boild and remove from heat.
This is an old Hungarian soup recipe that I remember from my childhood and still have at any functions relateled to the Hungarian Church I was raised in
Respectfully, Mary Devney
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POTATOE SOUP RECIPE WANTED From: GFA Terry
Hi Lisa! Here's a couple of recipes I found from an "Old Fashioned Recipes" chapter of a CD-ROM cookbook:
OLD FASHIONED POTATO SOUP (Version #1)
Ingredients : 5 slices bacon, chopped 1/2 c. thinly sliced celery, chopped 1/4 c. chopped onion 1/8 tsp. thyme 3 c. chopped raw potatoes Salt & pepper to taste 1 c. milk, scalded 1 tbsp. flour
Preparation : Fry bacon. Add celery and onion. Saute 5 minutes. Add thyme, potatoes, salt, pepper and enough water to cover potatoes. Simmer until potatoes are soft. Stir in hot milk and flour. Simmer 5 minutes. Can use left over mashed potatoes instead of raw ones.
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OLD FASHIONED POTATO SOUP (Version #2)
Ingredients : 8 potatoes 6 onions 2 tbsp. oil 8 slices bacon 2 eggs 1 qt. milk Salt & pepper
Preparation : Cook 8 potatoes until done and drain. Save 2 cups of broth. Peel 6 medium onions and fry in 2 tablespoons of oil for 8 minutes and drain. Fry 8 slices of bacon crisp and drain. Beat 2 eggs. Mash potatoes and broth, then add 1 quart of milk. Put on medium heat and add onion. Break up bacon and bring to a boil. Add eggs (salt and pepper to taste).
I don't know if either recipe is what you need, but I hope it helps. I think the quality of the bacon makes a big difference, too.
Good luck!
GFA Terry, Genealogy Forum Message Board Manager
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Potatoes and Onion on The Grill From: Host GFS DarlaJo
Potatoes and Onion on The Grill from SpeedRoots
8 potatoes, quartered and sliced 1/4 inch thick 2 red onion, sliced or sweet onions vadila 1 1/2 teaspoon salt 1 teaspoon ground black pepper 1/4 cup butter
Directions 1 Preheat grill for indirect heat.
2 Measure out 2 or 3 sheets of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place potatoes and onion in the center, sprinkle with salt and pepper, and add butter or margarine.Wrap into a flattened square, and seal the edges.
3 Place aluminum wrapped package over medium heat, and cover. Cook for approximately 30 minutes, turning once.
Serve hot off the grill.
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SAUERBRATEN AND POTATO PANCAKES From: HOST GFS DdH2
Sauerbraten and Potato Pancakes VJJE Recipe Weekly
5 pound top round 10 whole garlic cloves, peeled 1 quart red wine vinegar 2 cups julienned onions 1 small bundle of fresh thyme 4 bay leaves 1 tablespoon whole black peppercorns 1/4 cup sugar 4 cups beef stock 1 cup crushed gingersnap cookies 1 cup sour cream
Stud the roast with the whole garlic cloves, and season with salt and pepper. Place the roast in a deep glass bowl.
In a mixing bowl, whisk the vinegar, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves.
Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours.
Remove the roast from the marinade. Strain the marinade.
Place the roast in a braising pan. Add the beef stock to the strained liquid.
Pour the liquid over the roast and place in 300F oven.
The liquid should cover 1/2 of the roast. Braise the roast covered for 2-3 hours.
Turn the meat several times and add additional stock if needed. Place pan with the braising liquid over a burner.
Bring the liquid to a simmer. Whisk the crushed gingersnaps into the liquid.
Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir in the sour cream.
Slice the roast and coat meat with some of the sauce.
Serve the remaining sauce separately with potato pancakes. ==========
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SCALLOPED POTATOES From: HOST GFS DdH2
Scalloped Potatoes from Annie
6 to 8 slices ham, diced 8 to 10 med. potatoes, thinly sliced 1 c. grated American cheese Salt and pepper 1 can cream of mushroom soup Paprika 1 onion, thinly sliced
In crockpot layer half of ham, half of potatoes, half of onions, half of cheese.
Sprinkle with salt and pepper. Repeat layers with remaining half of ingredients.
Spoon undiluted soup over top and sprinkle with paprika. ==========
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SLOW COOKER BEEF n' POTATO STEW From: HOST GFS DdH2
SLOW COOKER BEEF n' POTATO STEW
Beef n' Potato Stew from Southern Cuisine
2 to 2 1/2 pounds very lean beef stew meat 2 tablespoons bacon drippings or shortening 2 large onions, diced 5 large potatoes, cut in eighths 4 or 5 large carrots, cut in 2-inch slices Salt and pepper to taste Garlic flakes or garlic salt (optional) Diced celery (optional) 1 can condensed tomato soup
Crock Pot: Brown stew meat in bacon drippings or shortening. Add diced onions and cook until browned.
Add meat & onions, vegetables, seasonings, soup and a soup can of water to the crock.
Cook on LOW all day - HIGH half a day. Add more water as needed. Serve with a hearty bread like french or Italian.
Stove Top: Brown stew meat in bacon drippings or shortening. Add diced onions and cook until browned.
Add vegetables and seasonings. Add soup and a soup can of water.
Simmer (at 250 degrees F.) for about 3 hours, or until meat and vegetables are tender. Add more water as needed.
posted by Beverly ==========
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Spinach w/Bacon over Mashed Potatoes From: HOST GFS DdH2
SPINACH W/BACON OVER MASHED POTATOES Submitted by: USSGERI
frozen spinach 1 medium onion (diced) 4 or 5 bacon strips salt and pepper (or 1 tablespoon soy sauce) 2 cups mashed potatoes 1/4 cup water
Fry bacon until crisp, and wrap in paper towels and foil. In bacon grease, glaze onion until soft. Put frozen spinach into onions with 1/4 cup of water. Cook, turning until soft, use fork to separate frozen spinach. Add salt and pepper, or soy sauce. Crumble bacon, and pour over mashed potatoes and spinach. Makes 2 servings. ==========
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SWEET POTATO CASSEROLE From: Host GFS DarlaJo
SWEET POTATO CASSEROLE
. Ingredients: 3 Cups Mashed Sweet Potatoes (do not use the canned ones) 1 Cup Sugar 3 Eggs well Beaten 3 tsp. Vanilla 1/4 Cup milk 1/4 Cup butter (do not melt butter) Put into buttered casserole dish.
Topping:
INGREDIENTS: 1 Cup Brown Sugar 1/3 Cup Flour 1 Cup Chopped Pecans 1/3 Cup Butter
Directions: Mix all together and spread Topping over the top and Bake at 330o for 30 minutes.
HostGFSDarlaJo Keyword: ROOTS GENTREK Chat , Mondays 10pmET, Keyword: ROOTS> Chats > Beginners Keyword: ROOTS > Library > Logs, Newsletters and More > Beginners Keyword: ROOTS > Library > New File Uploads > New File Uploads
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SWEET POTATO CASSEROLE From: HOST GFS DdH2
Sweet Potato Casserole from Copy Cats
Ingredients: 4 C. mashed sweet potatoes 1 C. white sugar 1 tsp. vanilla 4 large eggs 1 stick melted butter 1/3 C. milk 1 C. coconut (optional)
Topping 1/2 C. firmly packed brown sugar 1/4 C. flour 1 C. chopped pecans 2 1/2 Tbsp. butter
Preparation: Beat casserole ingredients in mixer until well blended. Put unto a 2-qt. long casserole dish that has been well greased with butter. Mix and spread topping ingredients over the sweet potato mixture. Bake in 350 degrees oven for 55 minutes. ==========
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SWEET POTATO PANCAKES From: HOST GFS DdH2
Sweet Potato Pancakes
1 cup Bisquick Original baking mix 1/2 cup milk 4 eggs 3 cups shredded peeled sweet potatoes 1/4 cup chopped pecans
Heat griddle or skillet; grease if necessary.
Stir baking mix, milk and eggs in large bowl until blended. Stir in sweet potatoes and pecans.
Pour batter by 1/4 cupfuls onto hot griddle, spreading each slightly to make 4 inch pancake.
Cook about 3 minutes or until pancakes are dry around the edges and bottoms are golden brown.
Turn then cook about 2 minutes or until golden.
Serve 12 pancakes. ==========
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SWEET POTATO PIE From: Terry Ann2
SWEET POTATO PIE
Ingredients : 1 unbaked 9 inch pie shell 4 med. sweet potatoes, peeled and cooked until soft 3 eggs, lightly beaten 1/3 c. sugar 1/4 tsp. nutmeg 3/4 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. salt 1 tsp. grated lemon rind 1 1/2 c. light cream 4 tbsp. melted butter
Preparation : Preheat oven to 400 degrees. Mash sweet potatoes and set aside. Combine eggs, sugar, spices, salt, lemon rind and cream. Pour into sweet potatoes and stir until thoroughly combined. Add butter and mix well. Pour into pie crust and bake 45-55 minutes or until knife inserted in center comes out clean. Let cool completely before slicing.
--Terry Ann in Alabama
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Sweet Potato Pudding From: GFA Terry
Here's a couple of recipes that I found in a cookbook. I have not made them, so I don't know if they are good or not. :)
***********************
OLD FASHION SWEET POTATO PUDDING (Version #1)
Ingredients : 3 medium sweet potatoes 1 1/2 c. sugar 1 stick butter 1 c. grated coconut 1 tsp. vanilla 3 eggs
Preparation : Peel potatoes, grate on old potato grater. Mix other ingredients. Bake in a 350 degree oven for 1 hour, stirring occasionally. Cover with marshmallows when almost done. I used to cook in a black skillet until I got Corningware. You may need to add more sugar depending on the size of the potatoes.
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OLD FASHION SWEET POTATO PUDDING (Version #2)
Ingredients : 4 c. grated sweet potatoes 4 eggs 2 c. brown sugar 1 tsp. cinnamon 4 tsp. lemon juice 1/2 tsp. nutmeg 2 c. milk 1/2 c. melted butter 1 tsp. lemon rind
Preparation : Wash, pare and grate potatoes. Beat egg (until light) in large mixing bowl, adding potatoes, sugar with spices mixed in, milk, butter, lemon rind and juice. Mix well. Pour into a greased baking dish. Bake at 350 degrees for 1/2 hour. Stir the pudding and bake 15 to 20 minutes longer. Good served hot.
GFA Terry, Genealogy Forum Message Board Manager
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sweet potatoe souffle??????? From: GFA Terry
Sweet Potato Souflle
2 c. mashed sweet potatoes 1/2 c. sugar 1/2 stick margarine 2 eggs 1 tsp. vanilla 1/2 c. milk
TOPPING: 1 stick butter or margarine 1/4 c. flour 1/2 c. sugar 1 egg 1 sm. can crushed pineapple
Mix sugar and flour and add to butter or margarine. Add egg and pineapple. Pour over sweet potatoes. Bake at 350 degrees for 30 minutes.
>Subject: sweet potatoe souffle??????? >Date: Fri, 26 November 1999 03:36 PM EST >From: JNSHER >Message-id: <19991126153622.12823.00000483@ng-ci1.aol.com> > >Does anyone have this recipe? Am anxious to find one for Christmas dinner. >Many thanks pls e-mail jnsher@aol.com
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SWEET POTATO CASSEROLE From: HOST GFS DdH2
Sweet Potato Casserole from Annie
1 (16 oz.) can sweet potatoes 1/2 c. brown sugar 1/4 tsp. salt 1/2 tsp. cinnamon 1 egg, beaten 4 tbsp. melted butter 1 pkg. marshmallows
Butter baking dish. Place 1/2 of mixture in dish.
Dot with marshmallows, then add remaining mixture. Bake at 350 degrees for 30 minutes.
Remove from oven, dot top with marshmallows and replace in oven about 10 minutes or until brown. ==========
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Twice Baked Potatoes From: HOST GFS DdH2
Twice Baked Potatoes Submitted by: Dianeabra
6 large baking potatoes 2 Tablespoons butter or margarine (softened) 1 cup milk 1/4 lb (about 9 slices) bacon (cooked and crumbled) 1 1/2 cups shredded cheddar cheese 2 Tablespoons minced chives 1/2 teaspoon salt dash pepper Paprika (optional) Bake the potatoes at 375º for 1 hour our until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells. Place on an ungreased baking sheet. Bake at 375º for 25-30 minutes or until heated through. Sprinkle with remaining sheese. Bake 2 minutes longer or until cheese is melted. Sprinkle with paprika if desired.
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Twice Baked Potatoes From: HOST GFS DdH2
Twice Baked Potatoes
6 large baking potatoes 2 Tablespoons butter or margarine (softened) 1 cup milk 1/4 lb (about 9 slices) bacon (cooked and crumbled) 1 1/2 cups shredded cheddar cheese 2 Tablespoons minced chives 1/2 teaspoon salt dash pepper Paprika (optional) Bake the potatoes at 375º for 1 hour our until tender. Cool. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in milk, bacon, 1 cup of cheese, chives, salt and pepper. Spoon into the potato shells. Place on an ungreased baking sheet. Bake at 375º for 25-30 minutes or until heated through. Sprinkle with remaining sheese. Bake 2 minutes longer or until cheese is melted. Sprinkle with paprika if desired.
HOST GFS DdH2 Genealogy Forum Keyword: ROOTS Genealogy Forum Sometimes we find true happiness in the oddest places, that is when we find our heart is content.
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TWICED BAKED PESTO POTATOES From: HOST GFS DdH2
TWICED BAKED PESTO POTATOES Submitted by: USSGERI
What a great way to enjoy a touch of summer in the middle of winter. A great new twist on twice baked potatoes.
You can either purchase pesto, make some fresh or use some you froze in the late summer/fall. I have included a link to our pesto recipe so you can make fresh pesto to enjoy in this recipe if you have access to fresh basil.
Twice Baked Pesto Potatoes
Preparation Time: 10 minutes Cooking Time: 1 hour 20 minutes
Amount Ingredient -------- ----------------------------- 2 large Russet Potatoes 1/2 C Pesto 3 T Milk or Sour Cream 2 T Butter 1/2 C Shredded Mozzarella Cheese
Preheat oven to 350F
Wash potatoes and coat skins with oil.
Bake at 350F oven for 1 hour.
Remove these hot potatoes from the oven and slice the potato lengthwise in half.
Scoop out potato meat into a bowl retaining potato skins intact.
Using a potato masher or electric mixer, mash the removed potato meat.
Add pesto, milk, butter, and cheese.
Stuff the mixture back into potato skins.
Place the potatoes into a baking dish and return to a 350F oven for 15 to 20 minutes. ==========
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