Recipe: Yogurt Potato Scallop with 5 Seasoning Mix Variations (electric slicer-shredder)
Misc.YOGURT POTATO SCALLOP
2 pounds potatoes (4 medium; white or sweet potatoes or combination of both may be used), peeled
1 medium/large onion, peeled and trimmed
2 tablespoon butter or margarine, divided use
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 cup milk
1 pound carton plain yogurt
1 recipe seasoning mix (recipe follows)
Place thick slicing cone in Presto Professional Salad Shooter electric slicer-shredder. Cut potatoes to fit food chamber; slice.
Parboil in boiling water for 4 to 6 minutes or until tender. Drain.
Place thin slicing cone in the Salad Shooter. Cut onion to fit food chamber; slice.
In a fry pan, over medium heat, cook onion in 1 tablespoon butter or margarine until golden, stirring occasionally.
Blend cornstarch, salt, sugar, and pepper with milk; add to onions, stirring to mix. Add yogurt; cook and stir until mixture boils and thickens. Remove from heat; stir in desired seasoning mix.
Butter a 2-quart casserole. Layer potatoes and sauce in casserole, ending with sauce. Spread sauce to cover potatoes. Dot with the remaining 1 tablespoon margarine or butter.
Bake in a 375 degree oven for 35 minutes.
SEASONING MIX VARIATIONS:
DILL SEASONING MIX:
Combine 2 tablespoons each, minced parsley and fresh dill (2 teaspoons dried)
CURRY SEASONING MIX:
Combine 2 tablespoons minced parsley, 1 or 2 teaspoons curry powder, and a dash of cayenne pepper. Very good with sweet potatoes.
SPICY SEASONING MIX:
Combine 2 tablespoons minced parsley, 1/2 teaspoon cinnamon, 1/4 teaspoon each, allspice and nutmeg. Very good with sweet potatoes or combination of sweet and white.
SOUTHWEST SEASONING MIX:
Combine 2 tablespoons minced cilantro or parsley, 1 or 2 teaspoons Mexican seasoning or chile powder, and 1/2 teaspoon ground cumin.
ITALIAN SEASONING MIX:
Combine 1 tablespoon each, chopped basil, thyme, and marjoram or 1/2 teaspoon dry, 1/8 teaspoon garlic powder, and 2 tablespoons shredded Parmesan cheese. (Use the Salad Shooter electric slicer-shredder to shred cheese.)
Makes 6 to 8 servings
Source: National Presto Industries
2 pounds potatoes (4 medium; white or sweet potatoes or combination of both may be used), peeled
1 medium/large onion, peeled and trimmed
2 tablespoon butter or margarine, divided use
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 cup milk
1 pound carton plain yogurt
1 recipe seasoning mix (recipe follows)
Place thick slicing cone in Presto Professional Salad Shooter electric slicer-shredder. Cut potatoes to fit food chamber; slice.
Parboil in boiling water for 4 to 6 minutes or until tender. Drain.
Place thin slicing cone in the Salad Shooter. Cut onion to fit food chamber; slice.
In a fry pan, over medium heat, cook onion in 1 tablespoon butter or margarine until golden, stirring occasionally.
Blend cornstarch, salt, sugar, and pepper with milk; add to onions, stirring to mix. Add yogurt; cook and stir until mixture boils and thickens. Remove from heat; stir in desired seasoning mix.
Butter a 2-quart casserole. Layer potatoes and sauce in casserole, ending with sauce. Spread sauce to cover potatoes. Dot with the remaining 1 tablespoon margarine or butter.
Bake in a 375 degree oven for 35 minutes.
SEASONING MIX VARIATIONS:
DILL SEASONING MIX:
Combine 2 tablespoons each, minced parsley and fresh dill (2 teaspoons dried)
CURRY SEASONING MIX:
Combine 2 tablespoons minced parsley, 1 or 2 teaspoons curry powder, and a dash of cayenne pepper. Very good with sweet potatoes.
SPICY SEASONING MIX:
Combine 2 tablespoons minced parsley, 1/2 teaspoon cinnamon, 1/4 teaspoon each, allspice and nutmeg. Very good with sweet potatoes or combination of sweet and white.
SOUTHWEST SEASONING MIX:
Combine 2 tablespoons minced cilantro or parsley, 1 or 2 teaspoons Mexican seasoning or chile powder, and 1/2 teaspoon ground cumin.
ITALIAN SEASONING MIX:
Combine 1 tablespoon each, chopped basil, thyme, and marjoram or 1/2 teaspoon dry, 1/8 teaspoon garlic powder, and 2 tablespoons shredded Parmesan cheese. (Use the Salad Shooter electric slicer-shredder to shred cheese.)
Makes 6 to 8 servings
Source: National Presto Industries
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