42 Recipes Using Potatoes
Recipe Swap: 01-13-98

Potato Recipes
Potato Gratin with Green Chilies
Potato Croquettes (Kartoffel Kloesse)
Sweet Potato Puff
Sour Cream Potato Soup
Potato Goulash
Zesty Potatoes
Lemon Tart Potatoes On Grill
Hot Deviled Potatoes
Double Potato Bake
Pommes De Terre Soufflees
Pommes De Terre Brabant
Hot German Potato Salad
E. Weiss's Potato Kugel
Potato Dumplings (Austria)
Salade Nicoise (France)
Indian Potatoes (India)
Bubble and Squeak
Scalloped Sweet Potatoes with Apples
Sweet Potato Puff
Sweet Potato Butterscotch Chip Cookies
Hash Brown Potato Casserole
Skillet Sweet Potatoes (Yams)
Bennigan's Potato Wedges
Mexican Corn And Potatoes
Berks County Potato Custard Pie
Teriyaki Potatoes
Suss-saures Kartoffelgemuse (sweet-and-sour Potatoes)
Potato Chip Cookies
Baked Potato Salad
Garlic-Roasted New Potatoes Salad
Mushroom Potato Casserole
Hot Potato And Broccoli
Leek And Potato Gratin
Roasted Potatoes With Tomatoes And Rosemary
Potato And Bacon Pie
Wild Mushroom-Potato Galette
Potato, Leek And Carrot Pancakes
Potato And Leek Casserole
Potato Chowder
Creamy Potato-Carrot Casserole
German Potato Salad
Brigitte's Real German Potato Salad
Sliced Baked Potatoes
Galette lyonnaise (Lyonnaise Potato Galette)
Potato Casserole
Potato, Leek and Carrot Pancakes

Betsy at TKL (07:47:19 am) :
Date: Thu, 18 Aug 1994 15:31:43 CDT
From: David Tellez (C595811@MIZZOU1.MISSOURI.EDU)
This is a recipe from a fantastic Southwest cookbook called "The Feast of
Santa FE" by Huntley Dent it has a lot of the Recipes my mom and Grandma
cooked plus a lot of other great non-traditional recipes. Like this one.
Potato Gratin with Green Chilies
2 tablespoons butter
1 1/2 pounds boiling potatoes, peeled
1 clove of garlic, peeled
1 cup chicken stock
1/4 teaspon cumin
Generous dash of pepper
1/3 cup canned green chilies, or about 3 whole chilies, chopped
1 cup shredded monterey jack cheese (about 4 ounces)
salt
Preheat oven to 425 degrees F. Use half the butter to grease shallow gratin dis h or casserole. Cut potatos in 1/8 inch slices. Bring garlic, chicken stock, cumin and pepper to boil in saucepan while cutting potatoes. Arrange half the potato slices in baking dish, evenly dot them with half the green chilies, then sprinkle half the cheese over them. Salt lightly or not at all depending on the saltiness of the chicken broth. Repeat with remaining potatoes, chilies and cheese to make a second layer. Remove garlic clove from boiling broth and carefully pour broth over potatoes. Dot the surface with the remaining butter. Bake for 30 minutes, or until the surface of the gratin is browned adn teh potatoes are knife tender. Allow to cool for a few minutes and serve.
For hotter chile flavor either add 1 teaspoon canned chopped jalapenos along
with the mild chilies or offer a salsa at the table for guests to spoon over
the gratin at will.
You like this recipe buy the book it is the best and most Authentic Southwest cookbook I have found. I'm from Los Angeles but my family originated in New Mexico. Buen Comida a todos. David Tellez
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Dawn, ny (09:00:50 am) : Potato Croquettes (Kartoffel Kloesse)
9 ea Med Potato 3 ea Egg, well beaten
1 c Flour 2/3 c Bread crumbs
1/2 t Nutmeg 1 t Salt
1/2 lb Butter 1/2 c Bread crumbs
1 t Onion, chopped
Boil the potatoes in their jackets until soft, remove the skins and put
potatoes through a ricer. Spread on a towel for a few minutes to remove
moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3
cup bread crumbs and nutmeg. Mix thoroughly.
Form mixture into dry balls (if mixture is too moist, add more bread
crumbs). Drop the balls into boiling salted water. When balls come to the
surface, allow them to boil for 3 minutes. Remove one from liquid
and cut open; if center is dry, they are sufficiently cooked.
Remove balls from liquid and pour over them a dressing made as follows:
Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and
cook for several minutes.
Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
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Dawn, ny (10:12:32 am) :
Sweet Potato Puff
Deana Hannah, Tennessee
Filling:
3 c. fresh (cooked) sweet potatoes
4 egg whites
1/4 c. sugar
1t. vanilla
2T. flour
Topping:
3T. flour
1/2c. brown sugar
2T. butter
1/2c. chopped pecans
Directions
Preheat Oven to 350 degrees Apply vegetable oil cooking spray to 1-1/2 qt.
casserole dish. Using a food processor or mixer, smooth together all sweet
potato mixture ingredients and pour into dish. To make topping, crumble
flour, brown sugar, and butter in small bowl, stir in pecans.
Sprinkle over sweet potato mixture. Bake for 30 minutes or until golden
brown. Serves 10
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Peggy, WA (10:36:27 am) :
* Exported from MasterCook *
Sour Cream Potato Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups, Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c diced raw potatoes
1/2 c chopped celery
1/2 c onion -- chopped
1 c water
2 c chicken broth
2 c milk -- scalded
3 tbsp butter
1 c sour cream
1 tbsp flour
salt and pepper -- to taste
Combine the water and broth and in it cook the potatoes, celery and onion in
a
covered pan until very tender. Do not drain. Press it through a sieve. Add
milk and butter. Mix sour cream with flour until smooth. Add to soup, and
cook stirring constantly, until thickened. Season to taste with salt and
pepper. Serves 6.
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Peggy, WA (10:41:55 am) : Turkey Chowder
Yield: 10 Servings
2 sl Bacon, cut up
1 c Chopped onion
1 3/4 lb Potatoes, pared and cubed
-(about 4 cups)
2 pk (10 oz each) frozen
-whole-kernel corn, thawed
1/4 c Butter/margarine
1 1/2 ts Salt
1/4 ts Pepper
2 c Cubed cooked turkey
2 c Milk
1 c Half-and-half
2 tb Chopped parsley
Turkey broth, recipe follows
Make turkey broth; set aside. In 5-quart dutch oven or heavy kettle, saute bacon until crisp; remove and reserve.
In bacon fat, saute onion, stirring until golden, about 5 minutes. Add potato and turkey broth. Bring to boiling; simmer over low heat, covered, about 30 minutes, or just until potatoes are tender but not mushy.
Meanwhile, in medium saucepan, combine corn, butter, salt, pepper, turkey and milk. Simmer, coverd and stirring occasionally, 5 minutes.
Add to potato mixture, along with the half-and-half. Cook, stirring occasionally, until hot, do not boil.
Turn into warm soup tureen; sprinkle with reserved bacon and chopped parsley. Serve with crackers, if desired.
Makes 10 servings.
Turkey Broth carcass from turkey 3 cups water 3 sprigs parsley 3 celery tops 2 carrots, pared and halved 2 onions, halved 1 tsp salt 1/2 bay leaf 10 black peppercorns
Break up the turkey carcass. Place in a 6-quart kettle with the remaining
ingredients.
Bring to boiling; simmer over low heat, covered, 2 hours. Strain.
Return to kettle; bring back to boiling; boil gently, uncovered, to reduce
to 2 cups. Refrigerate if not using immediately.
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BV/AR (1:35:22 pm) : POTATO GOULASH
1 package of scalloped potatoes mix
1 can (16 ounces) whole tomatoes
1 pound ground beef
1 cup sliced celery
1/2 cups water
Empty potato slices into ungreased 2-quart casserole. In skillet, cook and
stir ground beef until brown;
drain. Stir in tomatoes, celery, water and Seasoned Sauce Mix. Heat to
simmering, stirring occasionally.
Pour over potatoes; stir. Cover; bake 55 minutes.
CARROTS BOUILLON
Drain liquid from 1 can (16 ounces) carrot slices into saucepan; heat to
boiling. Stir in 1 teaspoon instant
beef bouillon until dissolved. In ungreased 1-quart casserole, place carrots
and carrot liquid. Cover; heat in
oven 20 minutes.
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BV/AR (1:44:07 pm) : ZESTY POTATOES
4 medium potatoes
salt and pepper
1/2 c Italian salad dressing
Cook 4 medium unpared potatoes in 1 inch boiling salted water (1/2 teaspoon
salt to 1 cup water) just until tender.
While hot, cut unpared potatoes diagonally into 1/2-inch slices. Place in
shallow glass dish; pour 1/2 cup
Italian salad dressing over hot slices. Let stand 1 hour, turning slices
once.
Place on grill 3 inches from hot coals. Cook 8 to 10 minutes on each side or
until golden brown. Season
with 1 teaspoon salt and * teaspoon pepper after turning. 4 to 6 servings.
LEMON TART POTATOES on GRILL
4 large potatoes, pared cubed
2 teaspoons salt
* teaspoon nutmeg
* cup butter or margarine, melted
* teaspoon coarsely ground pepper
1 teaspoon grated lemon peel
1 green onion (with top), chopped
1/4 cup lemon juice
Cook potato cubes in 1 inch boiling salted water (1/2 teaspoon salt to 1 cup
water) just until tender; drain.
Combine remaining ingredients; toss gently with potatoes. Spoon onto 20x1
4-inch
piece of double thickness heavy-duty aluminum foil. Wrap securely in foil.
Let stand at room temperature 1
hour.
Place on grill 4 inches from medium coals. Cook 30 minutes, turning once. 4
to 6 servings.
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BV/AR (1:58:59 pm) : HOT DEVILED POTATOES
Packaged instant mashed potatoes (enough for 4 servings)
1/2 cup dairy sour cream
2 teaspoons prepared mustard
1/2 teaspoon sugar
2 tablespoons chopped green
onion OVEN 350
Prepare potatoes according to package directions. Heat sour cream (do not
boil). Add mustard, 1/2 teaspoon salt, and sugar; stir to
blend. Mix into hot potatoes with onion. Immediately turn into 1-quart
casserole. Sprinkle with paprika, if desired. Bake at 350 about 10
minutes. Makes about 5 servings.
CRISSCROSS POTATOES
OVEN 350
Scrub 3 medium baking potatoes; halve lengthwise. Make diagonal slashes,
about 1/8 inch deep, in cut surfaces of potatoes, forming
a crisscross pattern. Brush cut surfaces with 2 tablespoons butter, melted;
season with salt and pepper. Arrange in baking dish. Bake at
350 for 1 hour. Sprinkle potatoes with paprika; continue baking 15 minutes
more. Makes 6 servings.
DOUBLE POTATO BAKE
Packaged instant hash brown potatoes (enough for 4
servings)
1 10*-ounce can condensed cream of potato soup
1 soup can milk
1 tablespoon instant minced onion
1 tablespoon snipped parsley
1/3 cup shredded Parmesan
cheese OVEN 350
Prepare potatoes according to basic recipe on package, reducing cooking time
4 minutes; drain. Combine soup, milk, onion, parsley,
and dash pepper. Heat soup through; add to potatoes, mixing lightly. Turn
into 10 x 6 x 1 *-inch baking dish. Sprinkle with cheese.
Bake at 350 about 35 minutes. Makes 6 servings.
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BV/AR (2:32:31 pm) : POMMES DE TERRE SOUFFLEES
(puffed Potatoes)
2 lbs. large potatoes
oil
salt
Wash & peel potatoes and cut lengthwise into slices 1 1/4 inches wide and
1/8 inch thick.
Soak the potatoes slices in cold water to remove excess starch.
Have 2 pots filled with oil, one a moderately hot temperature (275) and the
other at a
very hot temp. (400). Drain the potatoes and dry them carefully. Put a
single layer of
potatoes into a frying basket and lower the basket into the moderately hot
oil. Keeping
moving the potatoes around, dipping the basket in and out of the oil until
the potatoes
begin the second stage, or may be finished immediately.
Put the partially cooked potatoes in a basket and dip the basket into the
pot of very hot
oil. Again be careful to cover only the bottom of the basket with potatoes
and to keep
them moving around in the oil until they are golden brown, well puffed and
crispy.
Remove from the oil, drain on absorbent paper and sprinkle with salt for
seasoning.
Serves 6
From: Antonine's Restaurant, New Orleans, Louisiana
POMMES DE TERRE BRABANT
Sauteed Potatoes
2 lbs. potatoes
1 c. butter
1 t. salt
1/4 c. chopped parsley
Wash and peel the potatoes. Cut them into 3/4 inch cubes and saute them in
the butter
until golden brown.
Season with salt and serve with the cooking butter poured over. Sprinkle
with chopped
parsley.
From: Antoine's Restaurant in New Orleans
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BV/AR (2:49:34 pm) : HOT GERMAN POTATO SALAD
9 medium potatoes
Dash pepper
6 slices bacon
3/4 cup water
3/4 cup chopped onion
1/3 cup vinegar
2 tablespoons flour
2 packages (12 ounces each) bratwurst
2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening
1/2 teaspoon celery seed
Pare potatoes. In saucepan, heat 1 inch salted water (1/2 teaspoon salt to 1
cup water) to boiling. Add
potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; set aside.
In large skillet, fry bacon until crisp; remove and drain. Cook and stir
onion in bacon drippings until golden
brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low
heat, stirring until mixture is
bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling,
stirring constantly. Boil and stir 1
minute.
Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into
hot mixture. Heat through,
stirring lightly to coat potato slices.
In skillet, brown bratwurst in shortening, turning with tongs, do not pierce
with a fork. Serve with potato
salad. 5 or 6 servings
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dawn (3:41:08 pm) : E. Weiss's Potato Kugel
1/2 C Flour
1/2 tsp Baking powder
1 tsp Salt
Pepper to taste
6 Potatoes, peeled
2 Eggs
1 lg Onion, chopped
1/4 C egetable oil
Stir together dry ingredients and set aside. Grate potatoes into ice water
to prevent discolorating. Pour into an
oiled 15"x10"x1" jelly roll pan. Bake in a 350 degree oven and cut into
squares. Return to oven and bake 30
minutes longer.
Serve hot with accompaniment of choice: apple sauce, yogurt, sour cream.
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Margaret, MA (4:03:51 pm) :
Potato Dumplings (Austria)
5 medium sized potatoes, boiled, peeled and riced (about 2-3/4 cups riced)
1/3 cup flour
1 tsp. salt
1/4 cup semolina
1 egg, lightly beaten
2 tsps. milk
1.In a large pot, bring 5 qts. water to a bowl.
2.In a bowl combine all ingredients and mix well. Dust your hand with flour
and form into 1" balls.
3.Drop dumplings in boiling water and simmer about 10 minutes or until they
rise to the top.
From: Memorex Library, International Recipes
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Margaret, MA (4:04:45 pm) :
Salade Nicoise (France)
1 head Romaine lettuce, separated, washed and dried
2 cups cooked potatoes, sliced and tossed in vinaigrette
4 tomatoes, cut into wedges
3 hard-cooked eggs, cooled, peeled and quartered
1 seven oz. can tuna, drained and broken into chunks
1/2 cup Nicoise olives, drained
8 anchovy filets, drained
2 cups blanched green string beans, cooled
2 Tbs. red wine vinegar
1/2 cup olive oil
salt and pepper to taste
1. Arrange lettuce on a large platter.
2. Arrange potatoes, tomatoes, eggs, tuna, olives, green beans and anchovies
on top of lettuce in sections or concentric circles.
Chill.
3. Make dressing. Whisk together vinegar and oil and season to taste with
salt and pepper. Drizzle over salad before serving.
From: Memorex Library, International Recipes
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Margaret, MA (4:05:15 pm) :
Indian Potatoes (India)
2 Tbs. oil
1 lb. small red potatoes, boiled until tender and peeled
crushed dried red peppers
3 cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
2 bay leaves
1/2 tsp. grated fresh ginger
3/4 cup yogurt
1/4 cup water
salt
1.Heat oil in skillet and add potatoes. Fry until light brown on all sides.
Remove and drain on paper towels.
2.Add all dried spices and bay leaves to skillet and cook, stirring about 2
minutes.
3. Add ginger, yogurt and water and simmer 3 minutes. Add potatoes and salt
to taste and mix well. Cover and let simmer about 5 minutes.
From: Memorex Library, International Recipes
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(4:23:12 pm) : Bubble and Squeak
Yield: 4 servings
1 c Left-over mashed potato
1 Egg
1/2 c Any green veg, cabbage, etc.
This traditional English dish is usually made with leftover mashed potatoes
and leftover cooked English cabbage, but any other veg will work. Smash
everything together breaking down the green or other veg added to mashed
potato. Add the egg and mix well. Add any seasoning you desire and fry in
serving size patties till golden on both sides
and serve as your carbohydrate for a meal.
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Betsy at TKL (5:19:16 pm) :
Date: Tue, 12 Apr 1994 09:31:10 -0400 (EDT)
From: Janice Price (jprice@DPW.COM)
Recipe: Scalloped Sweet Potatoes with Apples
3 c. thinly sliced sweet potatoes
2 c. thinly sliced tart apples
3/4 c. brown sugar
1 t. salt
1/2. cinnamon
1 T. grated orange rind
1/4 c. butter
Preheat oven to 375oF. Place alternate layers of sweet potatoes and apples
in well buttered baking dish, beginning and ending with sweet potatoes (I
used a 10 in. pie plate). Sprinkle each layer with sugar, salt, cinnamon,
and orange rind. Dot top with butter. Bake for 1 hour (or until tender).
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Velma TN (5:30:15 pm) : Sweet Potato Puff
3 or 4 Med. sized sweet potatoes, boiled
with skins on until tender. Peel and mash,
adding a small amt. of butter if potatoes are
hot.
Add one 15&1/4 ounce can pineapple
chunks, juice and all.
Spread half of mixture into sprayed baking
dish. Place large marshmallows over, and
cover with remaining sweet potato mixture.
Sprinkle top with brown sugar and pecans.
Bake at 325 degrees F. for about 10
minutes, or only until marshmallows start to
melt--do not melt them completely.
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Velma TN (6:05:26 pm) :
Sweet Potato Butterscotch Chip Cookies
3/4 cup (175 mL) mashed sweet potato, canned and
well drained or fresh sweet potatoes (2 medium)
1-1/4 cups (300 mL) firmly packed brown sugar
1/2 cup (125 mL) Golden Crisco Shortening
1 tbsp (15 mL) vanilla
1 egg
1-3/4 cups (425 mL) all-purpose flour
3/4 tsp (3 mL) salt
3/4 tsp (3 mL) baking soda
2 cups (500 mL) butterscotch chips
1. If using fresh sweet potato, pre-heat oven to 400ƒF (200ƒC).
Scrub potato under cold running water. Prick all over with sharp
meat fork or tip of paring knife. Bake at 400ƒF (200ƒC) for 35 to
45 minutes, or until tender. Remove potato from oven. Cool well.
Peel and mash sweet potato. Set aside. If using canned sweet
potato, drain and mash.
2. Preheat oven to 375ƒF (190ƒC). Place sheets of foil on
countertop for cooling cookies.
3. Combine sweet potato, brown sugar, shortening and vanilla in
large bowl. Beat at medium speed of electric mixer until well
blended. Add egg. Beat just until blended.
4. Combine flour, salt and baking soda. Add to creamed mixture
at low speed. Mix just until blended. Stir in butterscotch chips.
5. Drop by rounded measuring tablespoonfuls (15 mL) of dough 2
inches (5 cm) apart onto ungreased baking sheet.
6. Bake one baking sheet at a time at 375ƒF (190ƒC) for 7 to 8
minutes, or until set and just beginning to brown. DO NOT OVER
BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil
to cool completely.
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Velma TN (6:11:03 pm) :
Hash Brown Potato Casserole
Ingredients:
32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)
1 stick butter melted
2 T. minced onions
1 t. salt
1/2 t. pepper
1 can cream of chicken soup
1 pint of sour cream
1/2 lb. grated cheddar cheese
Instructions:
Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle
with
parsley & paprika. Then top with 1 1/2 cups of crushed corn flakes. Bake for
1hour at 350.
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Carol B, Fl (7:50:47 pm) :
Skillet Sweet Potatoes (Yams)
- - - - - - - - - - - - - - - - - -
3 tablespoons margerine
1 tablespoon bacon drippings
4 medium sweet potatoes (yams), peeled and sliced
1/3 cup water
3/4 cup brown sugar, packed
3/4 cup granulated sugar
Melt butter and bacon drippings in skillet. Add water and sweet
potatoes. Sprinkle sugar over all.
Cook, uncovered, over medium heat, stirring frequently, until
potatoes are tender and the sauce thickens. This takes about 30
minutes.
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Carol B, Fl (7:54:02 pm) :
Bennigan's Potato Wedges
4 medium baking potatoes
1/2 C. Shredded Colby Cheese
4 Tbsp. Oscar Meyer Bacon Bits
1 bunch green onions
1/2 C. Sour cream
Preheat oven to 350 degrees. Wash potatoes very well, skor them with a knife
and bake in an oven for one hour. Remove potatoes and allow them to cool, so
that you can handle them.
When potatoes are cool, cut them in half and scoop out the "meat" of the
potatoe. Be sure to leave at least 1/4" inch of meat on the skin. Spray a
baking dish with pam and place the scooped out halves in the pan. Sprinkle
the potatoes with cheese, and bacon. Place the potatoes in a 350 degree oven
for 5-10 minutes, or until the cheese has melted.
Remove from oven. Chop the tops of the green onion off, and sprikle them on
the potatoes. Serve with sour cream.
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Betsy at TKL (8:01:24 pm) :
Title: Mexican Corn And Potatoes
Categories: Vegetables, Mexican, Side dish
Yield: 6 servings
1 Serrano Chiles; *
1 c Onion; Chopped, 1 Lg
2 tb Margarine Or Butter
2 c Whole Kernel Corn
2 c Potatoes; Cooked, Cubed
1 1/2 ts Red Chiles; Ground
1/2 ts Salt
* Use either 1 or 2 of the chiles that have been seeded and chopped.
Cook and stir the chiles and onion in the margarine in a 10-inch skillet
until the onion is tender. Stir in the remaining ingredients, cook,
stirring occasionally, until heat through, about 4 minutes.
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Betsy at TKL (8:06:15 pm) :
Title: Berks County Potato Custard Pie
Categories: Penndutch, Pies
Yield: 1 servings
1 ea Med Potato
3/4 c Sugar
2 ea Egg white
1/2 ea Lemon, grated rind of
1 x *pastry
2 T Butter
2 ea Egg yolk
1/2 ea Lemon, juice of
1/2 c Milk
Boil the potato and mash fine. Add the butter and sugar and stir to a
creamy consistency. Let this mixture cool and then add the beaten egg
yolks, the milk, lemon juice and rind. Mix together well and then fold in
the stiffly beaten egg whites. Pour into a pie pan lined with crust and
bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
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Betsy at TKL (8:11:57 pm) :
Title: Teriyaki Potatoes
Categories: Side dish, Vegetable, Potato, Teriyaki s., I. season.
Yield: 5 servings
1 1/2 lb Tiny new potatoes (about 10) or medium red potatoes 5)
1 tb Margarine or butter, cut into pieces
1 tb Teriyaki sauce
1/4 ts Garlic salt
1/4 ts Italian seasoning, crushed
Dash ground black pepper
Dash red pepper
Fresh snipped rosemary (optional)
Wash potatoes; scrub throughly with a vegetable brush. Cut tiny new
potatoes into quarters or the medium potatoes into 1-inch pieces. Place
potatoes into 1-1/2 quart microwave-safe casserole. Add margarine or
butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and
red pepper. Toss to combine. Cover; micro-cook on 100% power (high) for
12 to 15 minutes (14 to 16 minutes for low-wattage ovens) or till potatoes
are tender, stirring twice during cooking. Stir before serving. Garnish
with snipped rosemary and serve with sour cream, if desired. Makes 5
side-dish servings.
NUTRITION FACTS PER SERVINGS: 155 cal., 2 g total fat (0 g sat. fat), 0 mg
chol, 277 mg sodium, 31 g carbo., 1 g fiber, 3 g pro. Daily Value: 2% vit.
A, 29% vit. C, 1% calcium, and 15% iron.
Better Homes & Gardens Magazine
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Betsy at TKL (8:13:53 pm) :
Title: Suss-saures Kartoffelgemuse (sweet-and-sour Potatoes)
Categories: Ethnic, Vegetables
Yield: 4 servings
8 New Potatoes; Boiled In Skin
1 Onion; Medium, Diced
1/4 ts Salt
1/4 ts Pepper
3/4 c Sugar
4 Bacon; Slices, Cut Up
3/4 c Vinegar
Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve
in a covered bowl. In a small frypan, fry the bacon until crisp. Add the
vinegar to the hot bacon and bring to a boil. Pour immediately over potato
mixture, mix well. If too tart, add a little more sugar before serving.
Cut endive or leaf lettuce add to this is very good.
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Betsy at TKL (8:17:10 pm) :
Title: Potato Chip Cookies
Categories: Cookies
Yield: 1 servings
1 lb Margarine
1 Egg
1/16 c Sugar
3 c Flour
1 ts Vanilla
6 oz Bag of potato chips,crushed
Cream margarine and sugar. Add egg, vanilla and beat. Add flour, one cup
at a time. Fold in crushed chips. Drop by spoonfuls on ungreased cookie
sheet. Bake about 15 minutes in a 350 degree oven. Let cool a minute or
so on cookie sheet before removing.
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Carol B, Fl (8:17:39 pm) :
BAKED POTATO SALAD
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
4 1/2 pounds Potatoes; peel -- 3/4" chunks
1/4 cup Olive or vegetable oil
2 Env Italian salad dressing -- mix; .7oz ea
1 medium Green pepper -- chop
1 medium Sweet red pepper -- chop
1 bn Green onions -- chop
2 large Tomatoes -- chop
4 Eggs; hard-cook -- chop
5 slices Bacon; crisp -- crumble
1 1/2 cups Mayo
1 tablespoon Vinegar
1 tablespoon Lemon juice
2 teaspoons Dried basil
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Garlic powder
In a large bowl, toss the potatoes with oil and dressing mixes. Place in 2
greased 13x9 pans. Bake, uncovered, at 400~ for 45 minutes or until tender.
Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and
bacon. Toss gently. Combine remaining ingredients in small bowl; mix well.
Pour over salad and stir gently. Cover and refrigerate for at least 1 hour.
Source: Taste of Home.
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Carol B, Fl (8:26:07 pm) :
GARLIC-ROASTED NEW POTATOES SALAD
(Serves 8 to 10)
Five pounds small red new potatoes
Six cloves fresh garlic, cleaned and finely diced
One and one-half cups chopped red bell pepper
Two cups of mayonnaise, preferably Hellman's brand
One and one-half cups sour cream
Three tablespoons minced parsley
One-half cup chopped scallions
One teaspoon sea salt
White pepper to taste
Wash the red potatoes. Bring to a boil in salted water until tender, about
15 minutes. Cool, then cut into one-inch
chunks.
In a bowl, combine mayonnaise, sour cream, garlic, parsley, scallions, red
pepper. Mix well. This dressing should
be smooth. Gently fold in the potatoes.
Season with the salt and pepper to taste. Refrigerate or let sit for 20
minutes before serving. Best served at room
temperature.
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Belle,GA (8:41:25 pm) : Mushroom Potato Casserole
6 medium red potatoes
1 pound fresh mushrooms, sliced
3 Tablespoons butter or margarine
1 can Cream of Chicken soup, undiluted
1/4 cup milk
1/4 cup chopped onion
1/2 cup shredded Cheddar cheese
1/4 teaspoon paprika
salt & pepper to taste
Cook potatoes in boiling salted water 25 to 30 minutes or until tender.
Drain and cool to touch. Peel and cut into 1/2 inch slices; set aside.
Saute' mushrooms in butter in a large skillet until tender; set aside.
Combine soup, milk, and onion in a small saucepan; cook over medium heat
until mixture is thoroughly heated, stirring occasionally. Remove from heat;
set aside. Put potatoes in a lightly greased 1 1/2 quart casserole; top with
mushrooms, reserving 1/2 cup. Spoon soup mixture over mushrooms; top with
cheese and paprika. Bake at 350 degrees for 20 minutes. Garnish with
reserved mushrooms.
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(9:01:04 pm) : Title: HOT POTATO AND BROCCOLI
SALAD
Categories: Salads
Servings: 6
4 ea Potatoes, medium, peeled 1 ea Bunch broccoli, broken flore
1/4 c Vegetable or salad oil 1/4 c Lemon juice
1/4 ts Garlic powder 3/4 ts Salt
1 ts Basil 1/4 ts Liquid hot pepper sauce
2 ea Green onions, sliced
Cook potatoes until tender, then dice; cook broccoli until tender. Keep
both hot. Combine remaining ingredients. Bring to boil, stirring. Pour
over the vegetables and toss gently. (May be served hot or cold.) Cal: 160,
Fat: 2g.
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(9:02:02 pm) : Title: LEEK AND POTATO GRATIN
Categories: Main dish, Vegetables
Servings: 8
2 tb Margarine 2 ea Lg leeks, white part chopped
1 ea Red bell pepper, diced 3 ea Matzos, broken
1 c Hot water 4 ea Potatoes, baked, peel, slice
6 oz Evaporated skim milk 1 ea Salt and pepper
1 c Grated mozzarella 1 ea Minced chives for top
Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover
until wilted. Add red pepper saute 5 min.
Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze
out excess water.
Combine leek mixture and matzos with remaining ingredients, except cheese
and
chives. Stir until fully mixed. Pour into an oiled shallow 2 qt.
casserole. Sprinkle cheese over top followed by chives.
Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut.
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(9:03:21 pm) : Title: ROASTED POTATOES WITH TOMATOES AND ROSEMARY
Categories: Vegetables
Servings: 6
6 ea Potatoes, pref. long narrow 6 ea Ripe plum tomatoes, sliced
1 ea Olive oil 1 tb Minced fresh rosemary (t dry
1 ea Minced chives 1 ea Salt and pepper
Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and
slice crosswise 1/2 in. thick. Oil large shallow baking dish. Alternate
potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle
with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until
potatoes begin to turn golden crisp around edge.
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(9:04:56 pm) : Title: POTATO AND BACON PIE
Categories: Pies, Main dish
Servings: 6
1 lb Bacon,chopped 1 ea Onion; chopped
8 ea Large eggs,beaten 1 lb Potatoes,peeled and grated
2 3/4 c Grated sharp cheddar 1/2 ts Black pepper
Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon
and onion until bacon is crisp.Drain well.Combine eggs with potatoes and
cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or
until center is set.Serves 6 to 8.
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(9:06:45 pm) : Title: WILD MUSHROOM-POTATO GALETTE
Categories: Vegetables
Yield: 8 servings
Stephen Ceideburg
1/3 c Olive oil, divided
12 oz Wild mushrooms *
6 Cloves garlic, minced
Salt and pepper to taste
1/4 c Snipped chives
6 md Potatoes **
* cut into large pieces ** peeled and cut into 1/8-inch-thick slices
Heat 2 tablespoons oil in 10-inch cast-iron skillet. Add mushrooms, garlic,
1/4 teaspoon salt, or to taste, and 1/4 teaspoon pepper, or to taste. Cook
over medium heat, stirring frequently, until mushrooms are tender, about 5
minutes. Transfer to bowl and stir in chives. Set aside.
Lightly brush 12-inch square piece of aluminum foil with oil. rest of oil
into skillet. Arrange half of potato slices in overlapping circles to cover
bottom of skillet. Sprinkle with salt and pepper with mushrooms. Arrange
remaining potatoes in overlapping circles. Cover with foil, oiled side
down, and top with 9-inch pie plate to weigh mixture down.
Cook over medium heat for 6 minutes. Transfer to oven and at 325 degrees
until potatoes are tender, about 30 minutes. Remove foil. Loosen sides of
skillet. Carefully invert onto serving plate.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg
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J-M, Me (10:45:47 pm) : J-M,.Me (10:34:49 pm) : Another recipe from Yankee
Magazine, same issue as Zesty Parsnips (page 48)
POTATO, LEEK AND CARROT PANCAKES
1 tablespoon olive oil or veg. oil
2 leeks, well rinsed & thinly sliced
(white and pale green parts only)
2 large russet potatos (about 1 1/4 lbs, peeled and
coarsely grated)
1 large carrot, peeled and coarsely grated
2 tablespoons minced parsely
1 teaspoon salt; pepper to taste
3 eggs , lightly beaten
Vegetable oil for frying & sour cream for garnish
(optional)
1 Heat the 1 tablespoon oil in a large skillet. Cook
the leeks over medium-low heat, stirring occasionally,
until they are softened but not browned, about 5
minutes. Transfer to a large bowl. Wipe skillet with
paper towel.
2 Add the grated potatos and carrot to the leeks. Stir
in the parsely, salt,pepper and eggs. Mix well.
3 Heat 1/8 to 1/4 inch oil in skillet (can use less but
they will be less crunchy). It's ready when a bit of the
mixture sizzles as soon as it's added. When the oil is
hot, use a soup spoon to scoop dollops of the mixture,
press down slightly on the pancakes to flatten to about
3 - 4 inches in diameter. Cook over medium high heat,
turning once, until crisp and brown, about 4 minutes
per side.
4 Place the pancakes briefly on paper towel to drain,
then serve hot.
Makes four servings.
Yankee recommends serving with a salad for a
satisfying supper.
Peggy, WA (10:52:36 pm) :
Title: Potato And Leek Casserole
Categories: Veg-cook, Sept.
Yield: 4 servings
3 c Well-scrubbed leeks, cut
Into 1/2-inch
Pieces
1/2 c Carrots, shredded
2 T Olive oil
Salt and pepper to taste
1 t Powdered dry rosemary
1 c Vegetable broth
2 lb Unpeeled red potatoes,
Sliced in
Thin rounds
1/4 c Parsley or chives (or
Mixed), finely
Chopped
Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with
olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix
well. Layer a well-oiled 2-1/2- to 3-quart casserole (with cover) with 1/3
of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with
last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for
50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes.
Garnish with parsley and chives.
Variation: Substitute carrots with zucchini if desired. Half of leek can be
finely chopped yellow onions.
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Peggy, WA (11:01:17 pm) :
Title: Potato Chowder
Categories: Casseroles, Healthy And, Main Dishes, Potatoes, Digest
Yield: 10 servings
4 c Potatoes; peel & dice
1/2 c Onion; finely chopped
1 c Carrot; grated
1 ts Salt; optional
1/4 ts Pepper
1 tb Dried parsley; flakes
4 ts Chicken bouillon; low sodium
; vegetarian
6 c Skim milk
1/2 c Flour, all-purpose
Paprika; sprinkle
Recipe by: The Mormon Diet Cookbook Preparation Time: 1:00 In lg Dutch oven
or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes
and bouillon.
Add enough water to just cover veggies; cook until veggies are tender,
about 15 - 20 min.
Do not drain.
Measure 1 1/2 C milk and add flour to milk, stirring with wire whisk.
Stir until blended.
Simmer for 15 min on low heat and thicken.
Garnish with paprika.
From Fatfree Digest April-May 1994
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Peggy, WA (11:04:11 pm) :
Creamy Potato-Carrot Casserole
Yield: 4 servings
2 c Potatoes, peeled, diced
3/4 c Carrots, diced
2 sl Bacon
1/3 c Milk
2 Eggs, beaten
1/2 c Parmesan
1/4 c Green onion, sliced
3 T Sour cream OR plain yogurt
1 T Parmesan
In a medium saucepan cook potatoes and carrots, covered, in boiling water
about 12 minutes or until carrots are tender. Meanwhile, in a small skillet
cook bacon until crisp. Drain, crumble and set aside.
In a large mixer bowl mash potatoes and carrots with a potato masher or an
electric mixer on low speed. Gradually beat in the milk till mixture is
creamy. Stir in eggs, the 1/2 cup of parmesan cheese, green onion, and sour
cream or yogurt. Transfer to a 1-quart casserole. Bake, uncovered, in a 350`
oven for 20 minutes. Sprinkle with the bacon and 1 tablespoon parmesan
cheese. Bake for 15 minutes more or until center is set.
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CC (01:46:47 am) : German Potato Salad
2 pounds cooked potatoes
4 slices minced bacon
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup basic vegetable stock
1/2 cup vinegar
1/2 teaspoon sugar
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon paprika
1/4 teaspoon dry mustard
Cook potatoes in their jackets until tender. Peel and slice while hot. Heat
bacon in a skillet;add onion and celery and saute until golden. Heat to
boiling the stock and remaining ingredients. Combine all ingredients in
skillet; gently stir with the potatoes. Serve at once with parsley.
Leftovers can be served chilled.
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CC (01:47:30 am) : Brigitte's Real German Potato Salad
8 potatoes, boiled, peeled and thinly sliced
1/2 apple, finely diced
1/2 onion, finely diced
2 tablespoons sweet pickle relish
1 teaspoon spicy mustard
2 tablespoons pickle juice OR 1/2 tsp. vinegar and 1/2 tsp. sugar
4 tablespoons Miracle Whip Lite
paprika, salt and pepper, to taste
4 hard boiled eggs, diced
Mix all ingredients together carefully, season to taste, garnish with
parsley. Cool in refrigerator for at least 1-2 hrs, best overnite.
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Betsy.at.TKL (8:47:51 pm) :
Title: Sliced Baked Potatoes
Categories: Vegetables, Potatoes, Side dish, Main dish
Yield: 4 servings
4 md Potatoes, evenly sized
1 ts Salt
3 tb Butter, melted
3 tb Chopped fresh herbs such as
-parsley,chives,thyme,sage
-OR- herbs of your choice.
4 tb Grated cheddar cheese
1 1/2 tb Parmesan cheese
TO OVEN BAKE: 1) Peel potatoes if the skin is tough; otherwise scrub and
rinse. 2) Cut the potatoes into thin slices but not all the way through.
Use the
handle of a wooden spoon to prevent the knife from cutting all the way.
3) Put the potatoes into a baking dish and slightly "fan-out" the slices.
4) Sprinkle with salt and herbs then drizzle with butter. 5) Bake potatoes
at 425F for about 50 minutes. 6) Remove from the oven and sprinkle with
cheeses. 7) Bake potatoes for another 10 to 15 minutes until lightly
browned,
cheeses are melted and potatoes are soft inside. Check with a fork.
Serve with meat, fish or poultry dishes or as a main dish with a salad.
Prep. time 15 minutes. Baking time 1 hour. Calories per serving 235 Protein
5.6g Fat 8.8g Carbohydrates 33.2g Sodium 732mg
TO MICROWAVE BAKE: Steps 1 and 2 as per oven bake. 3) Place potatoes in a
microwave safe dish or pan. Sprinkle with melted
butter and chopped parsley, chives or sage. 4) Microwave on HIGH for 10
minutes, rearranging the potatoes after 5
mins. 5) Let potatoes "rest" for 5 minutes. 6) Sprinkle with cheeses. 7)
Microwave for another 4 to 6 minutes on HIGH power until cheeses are
melted and potatoes are soft. Sprinkle with salt. 8) Serve potatoes as a
side dish or as a main dish with a salad.
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Betsy.at.TKL (8:59:59 pm) :
Title: Galette lyonnaise (Lyonnaise Potato Galette)
Categories: Potatoes, France
Yield: 6 servings
2 kg Baking potatoes (2 pounds) peeled
2 md Onions
6 tb Butter; unsalted ( 3 oz)
Nutmeg; freshly grated
Salt
Pepper; black, freshly ground
The bistros of Lyons are a potato lover's paradise. This version, typical
of the simple potato and onion mixtures typically served with roast meats
or steak, is quick and easy to prepare.
Boil or steam the potatoes until tender and mashable. Drain. Let the
poratoes rest for a few minutes. Coarsely mash with a fork, leaving a few
irregular chunks.
Preheat the broiler.
Halve the onions lengthwise; cut each half into thin half-moon rounds.
In a large skillet, melt 1/3 of the butter over medium-high heat. Add the
onions and saute until soft and golden, about 10 minutes.
Add 1/3 more of the butter and melt. Add the potatoes, season generously
with nutmeg, salt and pepper, and cook, tossing the mixture about 2 or 3
more minutes.
Transfer the mixture to a gratin dish. Smooth with the back of a large
spoon, then dot with the remaining butter.
Brown lightly under the broiler.
Serve immediately.
From: Patricia Wells, Bistro cooking, Arrow Books, 1992, ISBN 0-09-992340-8
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Peggy, (9:00:27 pm) :
Potato Casserole
Torta di Patate
Ingredients: Ingredients for 6 persons:
7 oz. starchy potatoes
1 1/4 cup flour - salt - butter, oil or lard -
3 1/2 oz. Mozzarella cheese -
2 tbsp. grated Parmigiano-Reggiano or Grana Padano cheese -
pepper -
1 demitasse spoon oregano -
fresh tomato slices -
extra-virgin olive oil.
Preheat the oven to 475ƒ F. Boil, peel and mash the potatoes. Work in the
flour along with a generous pinch of salt.
Spread the potato mixture in a layer 1/4 in. thick in a baking pan rubbed
with butter, oil or lard. Cut the Mozzarella in small cubes and arrange them
atop the potato dough. Sprinkle over grated Parmesan, a pinch of pepper and
the oregano. In the summer, slices of a fresh tomato that has been peeled
and seeded can be put atop the torta.. At the end, pour over a bit of olive
oil. Bake in a 475ƒ oven until the surface of the torta has browned lightly
and the potato dough is crunchy.
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J-M,.Me (10:34:49 pm) : Another recipe from Yankee Magazine (page 48)
POTATO, LEEK AND CARROT PANCAKES
1 tablespoon olive oil or veg. oil
2 leeks, well rinsed & thinly sliced
(white and pale green parts only)
2 large russet potatos (about 1 1/4 lbs, peeled and coarsely grated)
1 large carrot, peeled and coarsely grated
2 tablespoons minced parsely
1 teaspoon salt; pepper to taste
3 eggs , lightly beaten
Vegetable oil for frying & sour cream for garnish (optional)
1> Heat the 1 tablespoon oil in a large skillet. Cook the leeks over
medium-low heat, stirring occasionally, until they are softened but not
browned, about 5 minutes. Transfer to a large bowl. Wipe skillet with paper
towel.
2> Add the grated potatos and carrot to the leeks. Stir in the parsely,
salt,pepper and eggs. Mix well.
3> Heat 1/8 to 1/4 inch oil in skillet (can use less but they will be less
crunchy). It's ready when a bit of the mixture sizzles as soon as it's
added. When the oil is hot, use a soup spoon to scoop dollops of the
mixture, press down slightly on the pancakes to flatten to about 3 - 4
inches in diameter. Cook over medium high heat, turning once, until crisp
and brown, about 4 minutes per side.
4> Place the pancakes briefly on paper towel to drain, then serve hot.
Makes four servings.
Yankee recommends serving with a salad for a satisfying supper.