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Saturday, November 30, 2013

Potato Salad Winner

12 Small or 6 Medium Red Potatoes

1 Small Onion, finely chopped
1 cup Chopped Celery
6 Hard Boiled Eggs, diced
1 tsp Salt

2 Eggs, beaten
1/2 cup White Sugar
1 tsp Cornstarch
Salt, to taste
1/2 cup Vinegar
1 can (5 ounce) Evaporated Milk
1 tsp Prepared Yellow Mustard
1/4 cup Butter
1 cup Mayonnaise

Place peeled potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for about 20 minutes, or until easily pierced with a fork. Drain, cool and dice. In a large bowl, toss diced potatoes with the onion, celery, one teaspoon of salt and the eggs. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch and salt in a saucepan. Stir in vinegar, milk and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat and stir in the butter.
Refrigerate until cool, then stir in the mayonnaise. Gently stir the dressing into the bowl of potato salad until evenly coated. Chill several hours, or overnight, before serving.

Refrigerating overnight is best as it gives the flavors time to blend.


TORONTO - Every new year we get hungry for the upcoming food trends coming our way.

And 2012 promises to be an astonishing year when it comes to the foods we'll be eating, ordering or just enjoying. According to the Food Channel forecast (from, 2012 will be the year of "inconspicuous consumption, social cooking -- where the popularity of outdoor kitchens becomes stronger -- the rise of the YouTube chef, more healthy eating with kids in mind and more locally produced wine and beer."

And -- we'll be groovin' to Peruvian food, considered the next hot ethnic food. The South American country hosts one of the world's biggest annual food festivals, and is home to many new culinary schools, to name just a few tasty tips.

Typical Peruvian foods and ingredients are steeped in centuries of tradition and are as diverse as the Peru's geography. Plenty of fresh seafood, tropical fruits from the jungle, and unusual grain varieties, as well as potatoes from the Andes.

Food Network star and cookbook author Ingrid Hoffman of Simply Delicioso fame created a series of delicious recipes celebrating the foods of Peru. Here's a recipe that showcases potatoes with a spicy Puruvian twist.

First posted: Tuesday, January 10, 2012 04:06 PM MST


4 medium Russett potatoes
8 oz. feta cheese, crumbled (about 2 cups)
1/3 cup (75ml) evaporated milk
1/2 cup (125ml) vegetable oil
1 Tbsp. (15ml) seeded and finely chopped jarred amarillo peppers or fresh habanero
1 garlic clove, finely minced
1/2 lime, juiced
4 large lettuce leaves (such as Bibb or romaine)
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
2 Tbsp. (15ml) freshly chopped flat-leaf parsley

Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides intopotatoes without any resistance. Drain potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

Combine cheese, evaporated milk, oil, chile, garlic, and lime juice in a blender and puree until smooth. Sauce should be creamy and pourable. If sauce is too thick, add water, 1 tablespoon at a time, until sauce is thinned out.

Arrange lettuce leaves on a platter and top with sliced potatoes. Pour sauce over potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

Serves 4.

Note: A great substitute in this recipe, for feta cheese is cream cheese.

Potato and Red Pepper Salad

Course Side Dishes
Prep Time 15 mins
Cooking Time 25 - 30 mins
Yields 8 to 10 servings

10 large unpeeled cloves garlic
1 tbsp (15 ml) olive oil
1 cup (250 ml) 35 % Real whipping cream
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) red wine vinegar
1/4 cup (60 ml) grated Canadian Parmesan cheese
Pepper, to taste

4 lb (2 Kg) cooked, halved mini potatoes (about 40, preferably red skinned), cut in bite-size pieces
2 red peppers, cut in thin strips
1 bunch green onions, thinly sliced
1/4 cup (60 ml) finely chopped fresh basil

Preheat oven to 350° F (180° C).

Place garlic in a small baking dish; toss with oil. Bake for 25 to 30 min or just until garlic is soft. Peel cloves, place on a cutting board and mash with the back of a spoon; scrape into a bowl. Stir in cream, mustard, vinegar, cheese, salt and pepper.

For salad, toss ingredients together. Toss salad with dressing. Add additional salt, if desired.

Potato Biscuit Appetizer

All you need for this fun appetizer recipe is instant mashed potatoes, crescent roll dough, dry soup mix, fresh parsley and an egg. Potato biscuit appetizers make a delicious and innovative appetizer.

2 cups instant mashed potatoes
8 ounces package refrigerated cresent roll dough
2 tablespoons dry soup mix
3 tablespoons minced fresh parsley
1 egg, lightly beaten

Prepare potatoes as directed, then cool in refrigerator. Butter 2 baking sheets.
Stir parsley and soup mix into potatoes. On lightly floured work surface, unroll dough, divide into 2 (5 x 7
1/2 ") rectangles

Press perforations together to seal. Roll out each piece into 7"x8" rectangle.
Spread each with a layer of potatoe mixture, leaving 1/4" wide border. Brush edges w/ some egg. Starting with short side, roll up.

Preheat oven to 350 F. (If dough isn't very cold at this time, put in refrigerator for 10-15 minutes.)
With very sharp, serrated knife, cut crosswise into 1/2" wide
Place flat side down on baking sheets, brush with remaining egg.
Bake 18-20 minutes or until dough is golden brown.


4 large potatoes, well scrubbed
2 quarts boiling salted water
1/3 cup butter
1 1/2 teaspoons dried sage leaves
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon cracked black pepper
salt, to taste (if needed)

Wash and peel potatoes. Cut into 6 to 8 lenthwise wedges.
Meanwhile, bring the salted water to a boil. Drop in potatoes and boil for 5

Remove potatoes (they will still be firm). Drain.
In a skillet, melt butter over low heat and heat until butter has nearly
browned. Stir in crumbled sage and potatoes. Continue to cook over medium
heat for 10-15 minutes, stirring occasionally until all the butter has been
absorbed and the potatoes are tender.

Sprinkle with Parmesan cheese and black pepper.
Taste and adjust seasoning (adding salt, if needed).
Stir to mix and serve immediately.

Friday, November 29, 2013

Potato, Broccoli and Sausage Skillet

With only six ingredients, you can go from cooktop to tabletop with a complete meal of meat, potatoes and veggies.

Prep Time 10 Minutes
Total Time 38 Minutes
Makes 6 servings

1 box (4.7 oz) Betty Crocker® scalloped potatoes
2 cups hot water
2/3 cup milk
2 tablespoons margarine or butter
2 cups sliced fully cooked reduced-fat Polska-kielbasa sausage (from 1-lb ring)
1/2 cup Old El Paso® Thick ‘n Chunky salsa (any variety)
2 cups Green Giant® Select® frozen broccoli florets

Stir Sauce Mix, hot water, milk, margarine and Potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally.

Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently.

Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).

Makes 6 servings (1 1/2 cups each)

Potatoes Stuffed with Pork and Cheddar

Course Side Dishes

Prep Time 20 mins
Cooking Time 1 hr
Yields 4 servings

4 large potatoes
3 tbsp (45 ml) butter
1 chopped onion
8 oz (250 g) lean ground pork
Pepper, to taste
8 slices of Canadian Cheddar
1 tsp (5 ml) paprika

1 avocado, diced
1 shallot, chopped
1 tomato, seeded and diced
1/4 cup (50 ml) butter
2 tbsp (30 ml) chopped fresh coriander
1 tbsp (15 ml) balsamic vinegar
1 tbsp (15 ml) lime juice
Pepper, to taste

Pierce potatoes and bake with skins on, at 350 °F (180 °C), for approximately 45 minutes. Cut potatoes in half and remove pulp, leaving 1/4 inch (0.5 cm) on the skin, and put in a salad bowl. Set aside hollowed-out potatoes.

Heat 3 tbsp (45 mL) of butter in pan; add onions and cook for 2 to 3 minutes, then add ground pork. Season with salt and pepper and cook for 3 minutes. Add potato pulp to the mixture and use it to fill hollowed-out potatoes.

Place a slice of Canadian Cheddar on each potato and sprinkle with paprika. Broil in oven for 2 minutes. Mix together all sauce ingredients; season with salt and pepper. Sauce can be served cold with hot potatoes.

Picnic Potato Salad

Serving Size : 24
Categories : Cajun Salads

10 pounds Potatoes
1 cup Celery -- finely chopped
8 each Eggs -- hard-boiled
1 cup Fresh parsley -- finely chopped
2 cups Dill relish
1 1/2 pints Mayonnaise
1 cup Sweet relish
1/2 cup Yellow mustard
2 cups Salad olives -- chopped
Salt -- to taste
2 cups Onions -- finely chopped
Louisiana hot sauce

Boil potatoes in their jackets. Let cool, then peel and chop into large
chunks. Mix mayonnaise, yellow mustard, Louisiana
hot sauce, and salt together. Add potatoes,
along with the rest of the ingredients, and mix
well. You can make this the day before and refrigerate it overnight. You
may need to put a little more dressing on it if it is a little dry.

"Serves 8 Cajuns or 24 other peoples for a good picnic.

" From Justin Wilson's "Outdoor Cooking With Inside Help"

Potato Bacon Soup

Added by Amber Franks] on Aug 10, 2010

Cook time:
Difficulty: EASY
Prep time:

- 6-7 large potatoes, peeled and cut into bite size pieces
- 1 medium onion, chopped
- 2 can(s) chicken broth
- 1 can(s) cream of chicken soup
- 1 can(s) cream of celery soup
- 8 oz cream cheese, softened and cubed
- 1 tsp garlic powder - 1/2 stk unsalted butter
- salt and pepper, to taste
- 1/2 c milk (for thinning, but i never use it. i like thick soup!)
- 1 pkg real bacon bits or cooked crumbled bacon (use the
amount you like...we love bacon around here!) - cheddar cheese, shredded - green onions

1. Cook potatoes and onion in chicken broth along with just enough water to cover potatoes & onions. Cook until tender. (Once tender, I used a potato masher to mash a few to make the soup kinda thick. Don't mash ALL the potatoes because you still want chunks of potato in the soup!). Add cubes of Cream Cheese. Remove from heat until cheese is melted. Return to low/medium heat. Add half the bacon, soups, butter, & spices. Cook for another 10 or so minutes. Garnish with shredded cheddar cheese and bacon pieces. I also used a little green onion to garnish.

** I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices....just because we love the cheddar taste!

**** Serve HOT

Potato Salad With Beer Dressing

Serving Size : 4
Categories : German Salads                

6 each Potatoes -- medium
4 each Bacon -- slices
1 tablespoon Onion -- chopped
1 each Celery; stalk -- chopped
1 teaspoon Salt
2 tablespoons Butter
2 tablespoons Unbleached flour
1/2 teaspoon Mustard -- dry
1 tablespoon Sugar
1 cup Beer -- any brand
1/2 teaspoon Tobasco sauce
2 tablespoons Parsley -- chopped fresh

Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery
and salt; set aside. Stir melted butter and flour in a small saucepan
until blended. Add mustard and sugar.
Slowly stir in beer and Tabasco sauce. Bring to
boil, stirring constantly. Pour over potatoes.
Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture;
toss gently and serve.

Thursday, November 28, 2013

Cheese And Veggie Stuffed Potatoes

Yield: 1 servings

4 lg Baking potatoes; scrubbed
6 Strips bacon
1 c Broccoli flowerets
1 c Sliced mushrooms
1/2 c Chopped green onions
1 Clove minced garlic
1/3 c Sour cream
1/2 ts Salt
1/4 ts Pepper
1 c Shredded cheddar cheese

Prick potatoes with a fork. Bake at 425 degrees for one hour. Remove
from oven and cool for 15 minutes. In a large skillet, cook bacon
until crisp. Drain on paper towels . Remove all but 2 tablespoons
bacon drippings from skillet. Add broccoli mushrooms, onions
and garlic to drippings. Cook until tender, about 3 minutes.
Cut a lengthwise slice off of each potato. Scoop out most of pulp to make
shells. Combine potato pulp, vegetable mixture, sour
cream, salt and pepper. Mix well. Stir in crumbled
bacon. Spoon mixture into potato shells. Sprinkle with cheese. Bake
until hot at 400 degrees. Yield: 4 potatoes

Cheese Potato Puff

Categories: Tasteofhome
Yield: 6 servings

12 md Potatoes; peeled
5 Pounds; about
1 ts Salt; divided
3/4 c Butter or margarine
2 c Cheddar cheese; shredded
1 c Milk
2 Eggs; beaten
Fresh or dried chives; optio

"I enjoy entertaining and always look for recipes that can be made
ahead of time. I got this comforting potato recipe from my
mother-in-law. It's wonderful because I can prepare it the night
before. It contains basic ingredients that everyone loves like milk
and cheddar cheese." - Beverly Templeton Place potatoes in a large
kettle; cover with water. Add 1/2 tsp. salt; cook until tender.

Drain; mash potatoes until smooth. In a saucepan, cook and stir
butter, cheese, milk and remaining salt until smooth. Stir into
potatoes; fold in eggs. Pour into a greased 3-quart baking dish.

Bake, uncovered, at 350 degrees for 40 minutes
or until puffy and golden brown. Sprinkle with
chives if desired. Note: The casserole may
be covered and refrigerated overnight. Allow
to stand at room temperature for 30 minutes
before baking.

Herb Mashed Potatoes with Goat Cheese

Recipe courtesy Rachael Ray
Cook Time:20 min
Level: Easy
Yield: 4 servings

3 large all-purpose potatoes, peeled and cut into chunks
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons cold butter, cut into pieces
1 shallot, chopped
10 blades chives, chopped or snipped, 3 tablespoons
3 or 4 sprigs fresh thyme, leaves stripped and chopped, 2 tablespoons
Freshly ground black pepper
1 cup good quality chicken stock, available on soup aisle
4 ounces, 1 small log, herb, peppercorn or plain goat cheese

Bring a medium pot of water to a boil. Add potatoes and salt. Boil
potatoes 15 minutes or until fork tender.

Begin other dishes for your menu with the pocket of time you have here.

Pour the potatoes into a colander to drain. Return pot to stove.
Adjust heat to medium. Add oil, then the butter. When butter melts,
add shallots and saute 2 to 3 minutes. Add herbs,
then potatoes back to the pot. Mash potatoes,
adding stock as you work to achieve your desired
consistency. Season with salt and pepper, to taste.

Remove goat cheese from packaging and cut the small log into 4 discs.
Serve potatoes on dinner plates and top each mound with a disk of goat

Picnic Potatoes

Categories: Favorites, Side dish, Potatoes
Yield: 10 Servings

2 lb Frozen hash browns
1/2 c Margarine; melted
2 cn Cream of chicken soup
2 c Cheddar cheese; grated
2 c Sour cream
1/2 c Onion; chopped (optional)
Salt and Pepper to taste
Onion salt and garlic to taste

Mix everything together. Place into a greased 13 X 9 or 3 qt. casserole dish. Mix 2 cups of crushed corn flakes with 1/4 cup melted margarine. Spread on top of casserole. Bake at 350 for 45 minutes to 1 hour.

Recipe from the kitchen of Rita Emmett

Note: If you use the 13 X 9 dish there will be some left over to keep at home.

Posted to MM-Recipes Digest by ( MICKEY FORSTER) on Aug 24, 1998

Potato Pancake

Recipe By : Heinz Kindlimann
Serving Size : 4
Categories : *German

2 1/2 pounds potatoes -- peeled
2 onions -- chopped fine
1 egg -- beaten
1/4 cup flour
1 teaspoon salt
1 cup oil -- (or lard)

Grate the peeled raw potatoes with a fine grater. Squeeze dry in a towel. Mix the potatoes with all other ingredients (except the oil). Leave it for a while.

Heat the oil or lard in a frying pan. Form pancakes from about 2 T of batter, press flat and fry until both sides are golden brown.

Serve the hot pancakes with any kind of stewed fruit.

* German Kartoffel Puffer -- A traditional German potato recipe. Not for people with weight problems.

* Be sure you make enough pancakes. They have the same effect as salted peanuts -- you can't stop eating! :

Wednesday, November 27, 2013

Cheesey Potato And Lentil Bake

Yield: 1 servings

2 oz Red lentils
4 fl Water
1 sm Onion; chopped
1 tb Vegetable margarine
2 oz Mushrooms; sliced
1 1/2 tb Wholemeal flour
1 tb Tomato pur‚e
1/4 pt Soya milk
1/2 ts Basil
Black pepper
1/2 lb Potatoes; cooked and sliced
2 oz Vegetarian cheddar

1. Cook the lentils in the water until they are tender and the water absorbed.

2. Fry the onions in the margarine in a pan for a few minutes.

3. Add the mushrooms and saut‚ for a further few minutes.

4. Add  the flour and tomato puree and stir well.
Slowly add the milk, stirring constantly to
avoid lumps. When it is boiling and thickened
stir in the basil and pepper.

5. Stir the lentils into the sauce.

6. Pour the sauce into an ovenproof dish, cover with the potatoes
then the cheese and cook at 400F/200C/gas mark 6 for 20 minutes.

Cheesey Tomato Potato Wedges

Yield: 4 servings

4 md Potatoes; scrubbed
2 tb Oil
2 ts MAGGI Chicken Stock Powder
1 ts Paprika
1 pk MAGGI Pizza Sauce Mix
Boiling water
1/2 ts Ground cumin
2 ts MAGGI Chilli Sauce
1 c Grated tasty cheese

Cut the potatoes in half lengthwise, then cut each half into wedges.
Place in a plastic bag with the oil and toss well to coat the potatoes with oil.
Combine the stock powder and paprika.
Add to the potatoes and toss until they are well coated.
Place the potatoes in a shallow baking dish.
Cook in a preheated oven 200 C for 45-50 minutes or until the potatoes are golden brown.
While the potatoes are cooking, prepare the sauce.
Place the sauce mix in a measuring jug.
Make up to 1 cup with boiling water and whisk until smooth.
Whisk in the cumin and chilli sauce.
Top the potatoes with sauce, then sprinkle with the grated cheese.
Grill until the cheese is golden brown.

Cheesy Mashed Potatoes And Turnips

Yield: 8 servings

2 lb All-purpose potatoes; peeled
1 lb Turnips; peeled
1/4 c Milk
1/2 c Shredded cheddar cheese
1/4 c Butter or margarine
1 ts Tabasco® pepper sauce
1/2 ts Salt

In 5-quart saucepan, over high heat, heat potatoes, turnips and water to cover. Bring to a boil and reduce heat to low; cover and simmer 25-30 minutes until vegetables are tender. Drain. Return vegetables to saucepan, heat over high heat a few seconds to eliminate any excess moisture, shaking saucepan to prevent sticking.

In small saucepan, over medium heat, bring milk to simmer. In large bowl, mash vegetables. Stir in warmed milk, cheddar cheese, butter, Tabsco pepper sauce and salt.

These may be made up to 2 days in advance and reheated in microwave,
or in double boiler, above simmering water.

Recipe by: Tabasco

Cheesy Potatoes with Ham

Yield: 4 servings

4 c Potatoes; cooked and diced
1 c Cooked Ham; diced
2 tb Butter or Margarine
1/4 c All-purpose Flour
1 ts Salt
1/4 ts Pepper
2 c Milk at room temperature
1 c Cheddar or Monterey Jack-Cheese; shredded
The Cook and Kitchen Staff are heading "Back to School" and offering
you some of our easiest-to-prepare recipes that will produce savory
meals for your student either away from, or at, home.

Today's recipe requires full access to a complete kitchen, although
both conventional oven and microwave oven preparation methods are

It's a great little recipe that can be nearly prepared one day in
advance. Simply boil the potatoes and cube as directed, then
refrigerate in an airtight container. You may also elect to prepare
the cheese sauce a day in advance of finishing your potato and ham

Set a large pot with lightly salted water to boil over high heat
setting. Place peeled potatoes in the pot and bring to a boil, reduce
heat to medium high, and cover loosely. Boil potatoes for 20 minutes,
then drain, let stand to cool, and dice.

To prepare cheese sauce, melt butter or margarine
in a large skillet over medium heat, blend in
flour a small portion at a time, and whisk
constantly to blend. Add salt and pepper. Add room-temperature milk
slowly, whisking constantly, and reduce heat to low setting. Continue
to whisk until thickened, then remove from heat and add shredded
cheese. Stir until cheese is melted.

To prepare your casserol in a conventional oven, pre-heat to 375-F
degrees. Layer potatoes and ham in a lightly buttered oven-proof
baking dish. Pour cheese sauce over top. Shake dish gently for cheese
sauce to settle. Bake for 40 minutes, until bubbly and golden brown
near the edges of the baking dish. Cool slightly before serving.

To prepare your casserole in a microwave oven, simply layer potatoes
and ham in an ungreased microwave-safe dish. Top with cheese sauce.
Microwave on high setting for 4 minutes. Then microwave at a
70-percent power setting for 5 minutes. Allow to cool slightly, then
serve warm.

Posted to

Cheesy Scalloped Potatoes

Yield: 4 servings

1/4 c Chopped onion
2 tb Butter
2 tb Flour
1 1/4 c Milk
1 c Grated cheddar cheese
Salt; to taste
Freshly-ground black pepper;-to taste
3 Potatoes; peeled, and
Thinly sliced; not rinsed

Preheat oven to 350 degrees. Cook onion in butter until soft, add
flour and cook for 2 minutes, whisking. Whisk in milk and cook until
thick and bubbly. Remove from heat and add 3/4 cup of cheese,
stirring until melted; season with salt and pepper. Layer half of
potatoes in a baking dish and sprinkle with salt
and pepper. Cover with half of sauce.
Layer remaining potato slices on top of sauce and
season. Top with remaining sauce and sprinkle with remaining cheese.
Bake, covered, for 30 minutes or until potatoes are tender. This
recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2136 broadcast 04-08-1998) Downloaded from their Web-Site -

Recipe by: Emeril Lagasse

Tuesday, November 26, 2013

Cheese And Herb Potatoes

Categories: russet potatoes
Yield: 1 servings

8 Russet potatoes; washed and-sliced 1/4 inch thick
2 Jars fat-free turkey gravy
1 c Sour cream
1 pk Sargento shredded colby-cheese
1 ts Salt
1/2 ts Black pepper
1 ts Ground thyme
1 ts Dried basil leaves


1. In a medium sauce pan, over medium heat combine the gravy and sour
cream. Add the salt, pepper and herbs and heat through.

2. Add the potatoes and turn off the heat. Stir to mix thoroughly.
Transfer to a casserole dish and arrange potatoes to look attractive.
Cover and bake in a 350 degree oven for 1 hour and 15 minutes.
Uncover and continue baking, uncovered  for
approximately 20 minutes or until golden brown
on top. Allow to cool 10 minutes and serve with beef, pork or poultry.

Cheesy Vegetable Pie

Categories: Food networ, Food1
Yield: 1 servings

1 1/2 lb Mashed potatoes
340 g Frozen cauliflower; peas and-carrots

---------------------CHEESE SAUCE-----------------------------
30 g Butter
300 g Milk
1 Beaten egg
35 g Grated cheddar cheese
Salt and pepper to taste

Melt the butter in a small saucepan, add the flour, and cook over a low heat for two to three minutes. Add the milk and bring to the boil stirring well until the sauce thickens.

Let the sauce simmer for 5 minutes, remove from heat and add the egg, cheese and seasoning.

Stir in the frozen vegetables and place in a pie dish. Top with mashed potato and bake at 175C for 30-40 minutes.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Chervil Shallot Potato Salad

Categories: Essnce02
Yield: 1 servings

10 sm Red skin potatoes; sliced-1/4" thick
1/2 c Olive oil
1/2 c Minced shallots
2 tb Diced red pepper
Salt; to taste
Freshly-ground black pepper;-to taste
2 tb Champagne vinegar
1/2 c Packed chervil leaves

In a small saucepan of boiling, salted water boil the potatoes until
just tender. Meanwhile, heat oil in a small saute pan. Add shallots
and red pepper, and cook for 3 minutes. Season with salt and pepper.
Transfer to a mixing bowl. When potatoes are just tender, drain and
add them to bowl along with shallots. Add vinegar, and toss
to coat. Cool salad to room temperature and add
chervil. Adjust seasonings.

This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2158 broadcast 05-22-1997) Downloaded from their Web-Site -


Recipe by: Emeril Lagasse

Collard Potato Salad with Mustard Dressing

Categories: February 19
Yield: 1 servings

2 lb Small red potatoes; scrubbed
1 lb Collards; coarse stems discarded and the leaves washed well and cut into 1-inch pieces
2 tb Dijon-style mustard
2 tb Red-wine vinegar
1/3 c Olive oil
6 sl Lean bacon; cooked until-crisp, drained, and crumbled
3 tb Thinly sliced scallion

In a kettle combine the potatoes with enough water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes 15 to 20 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and in the reserved cooking liquid boil the collards, stirring occasionally, for 10 minutes. Drain the collards in a sieve, refresh them under cold water, and squeeze them dry in a kitchen towel. In a bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it emulsified. Quarter the potatoes and add them to the dressing. Add the collards, pulling them apart to separate the leaves, the bacon, and the scallion and toss the salad well.

Serves 6.

Gourmet February 1992

Colorful Potato Casserole

Categories: Veg06
Yield: 8 servings

2 tb Oil
1 lg Onion; chopped
1 lb Yellow squash; (or zucchini),  grated
2 lg Carrots; grated
2 lg Baking potatoes; peeled
2 Egg whites; and 1 whole egg
1 ts Salt
1/4 ts Pepper
2 tb Dill; chopped
1/3 c Parsley; chopped
1/4 c Matzo meal
1 tb Vegetable oil
1 ts Paprika

Preheat oven to 350_ F. Heat 2 tablespoons oil in a skillet, add onion and saute over medium heat until softened, approximately 8 minutes. Place coarsely grated squash and carrots in a large bowl. Add sauteed onion. Coarsely grate potatoes and place in large strainer to squeeze out excess liquid. Add to bowl of vegetables. Add egg white and whole egg; mix. Add all other ingredients except oil and paprika to bowl. Pour into generously greased 8 x 8- inch pan or 7-cup baking dish. Sprinkle the top with oil and paprika and bake in preheated oven for 1 hour or until brown.

Recipe by: Rambam's Guide for the Perplexed Pesach Chef by Yeshivat R

Monday, November 25, 2013

Coriander Potatoes 2

Yield: 4 servings

1 1/2 lb Potatoes; peeled and diced-into 1/2-inch cubes
4 tb Olive Oil
1 Hot Red or Green Chili
2 Cloves Garlic; finely-chopped
Salt and Black Pepper to-taste
1 lg Bunch fresh green Coriander;-finely chopped ,
         (Fresh-Parsley is a viable-substitute, but will-produce a different taste)

Heat the oil in a large skillet or pan over medium heat, into which the potatoes will go in about a one-inch-thick layer. Rinse the potato cubes well and shake them dry, then carefully add to the warm olive oil. Fry them until they're golden on all sides, tossing as you go to even out the cooking.

Split the chili and remove the seeds, then chop it finely; and do the same with the garlic. Add to the potatoes with the salt, and continue cooking for another 2-3 minutes.

Chop the coriander finely, starting with the stalks, and stir it in, ooking for another 2 or 3 minutes, until the  coriander has wilted. Serve immediately as part of dinner.

Creamed Salt Cod on Baked Potatoes

Categories: Seafood                                   
Yield: 6 Servings

6 Baked potatoes; 1 per person
1 lb Salt cod
2 c Milk for cooking cod
2 c Milk for sauce
3 tb Peeled & chopped yellow-onion
1 Bay leaf
Cayenne pepper to taste
1/2 Stick butter
3 tb Flour
Salt to taste (be careful;-the fish is salty!)
2 Eggs; hard-boiled & peeled

Another dish that is important to getting through those cold New England
winters. My lady friends in New Hampshire, who gave me this recipe, claim
that this dish brings back fond memories of their childhood. It is easy to
make, though you have to plan ahead and soak the salt cod for at least 24
hours. New England Yankees always plan ahead. Always have!
Soak the salt cod in ample water for 24 hours,
changing the water 3 times. Drain and place in a
saucepan. Add the 2 cups of milk, cover, and
bring to a simmer. Cook until tender, about 20

In the meantime hard-boil the eggs and make the white sauce. Bring 2 cups
of milk to a simmer and add the onion, bay leaf, and cayenne pepper. Simmer
for a few minutes and then strain the milk stock. Return to the stove. In a
small frying pan melt the butter and stir in the flour. Remove the milk
from the burner and stir in the flour and butter. Continue to simmer,
stirring constantly, until thick, about 7 minutes. Add very little salt to
taste, if you must.

Separate the whites of the ggs from the yolks and
grate each separately. Stir the whites into the
white sauce. Drain the milk from the cooked fish
and discard. Flake the fish and stir into the cream

Serve the fish sauce over opened baked potatoes with the grated egg yolk
sprinkled on top.


From The Frugal Gourmet Cooks American

Creamy Au Gratin Potatoes

Yield: 6 Servings

1 pk (12 oz) frozen shredded hash-brown potatoes
1 1/4 c Buttermilk, or half and half
2 oz Butter
1/2 ts Salt
1/4 ts Pepper, or to taste
Parmesan cheese

Bring buttermilk and 2 oz. butter to boiling over medium heat. Add potatoes (thawed if possible), salt & pepper. Cook over medium high heat until creamy. Less cooking time is necessary if potatoes are thawed.
Pour into lightly greased baking dish and dot generously with additional butter. Sprinkle with parmesan cheese until surface is covered. Bake uncovered at 350~ for 30 to 60 minutes. If desired, place under broiler for the last 5 min. of cooking time for a crisp, brown top.

Creamy Baked Parsnips and Potatoes

Yield: 1 Servings

1 Clove garlic; crushed
1 1/4 Leeks; white parts only,-rinsed well and cut into-1/4 inch slices
3/4 Fennel bulb; quartered, core-discarded and cut into 1/4-inch slices
4 New potatoes; scrubbed and-cut into 1/8 inch slices
5 oz Parsnips; peeled and cut-into 1/8 inch slices
1/8 ts White pepper; or to taste
3/4 ts Lemon thyme or thyme; or 2-tsp. fresh, chopped
1 1/3 c Evaporated skim milk or-light cream
2 tb Unsalted butter; cut into-small pieces
Aluminum foil
2/3 c Dry breadcrumbs

Prep: 10 min, Cook: 45 min.

Preheat oven to 400øF. Rub the bottom and sides of a buttered baking dish with garlic. Discard garlic. Arrange half the vegetables in baking dish. Season to taste with salt and white pepper and half the lemon thyme. Add remaining vegetables in baking dish and season again with salt, white pepper and remaining lemon thyme. Pour milk or cream over vegetables. Place half the butter over vegetables. Loosely cover with foil and bake 25 minutes. Melt remaining butter. Combine with breadcrumbs. Discard foil and sprinkle vegetables with breadcrumbs. Bake uncovered 20 minutes or until vegetables are tender and top is golden.

Posted to recipelu-digest

Creamy Baked Potato Soup

Categories: Soups
Yield: 6 Servings

6 md Potatoes; peeled and diced
4 tb Butter
4 tb Flour
1 md Onion; peeled and chopped
6 c Milk
1/2 ts Thyme leaves
Salt and pepper; to taste
1 Smoked ham hock (or 1 ham bo
1 c Mashed potatoes; *see note

Recipe by: Randy Pollak

In a dutch oven, heat butter and saute onions until lightly browned. Add flour and continue cooking for 1 minute. Add milk stirring until mixture is smooth and begins to thicken slightly. Add thyme leaves, smoked ham hock, and mashed potatoes. Place covered in a preheated 350-degree oven and bake for 1 hour or until potatoes are tender. If soup is too thick thin with a little cold milk. Season with salt and pepper and garnish individual bowls with chopped fresh parsley and grated carrot.

Sunday, November 24, 2013

Maluns / Long-Fried Potatoes, Graubuenden Style

Categories: Swiss, Vegetables
Yield: 4 Servings

1 kg Parboiled potatoes 2 da. old
350 g Flour
2 ts Salt
100 g Herb butter or margarine
Butter shavings

Peel the parboiled potatoes and grate them on the coarse side of the grater. Sprinkle over them the flour and salt, and stir together lightly. Heat the butter and stir in the potato-flour mixture. Keep the heat low and steady, and stir almost constantly until the potatoes form large "crumbs" are golden brown. When done, shave butter over the top before serving. Serve with Milchkaffee (half and half milk-and-coffee) and applesauce (a sharp or tart one is best).


Marbled Mashed Potatoes

Yield: 10 Servings

4 Medium-size sweet potatoes
3/4 c Butter or margarine; divided
1 ts Ground cardamom
6 Medium-size yukon gold-potatoes; peeled and-quartered
1/2 c Sour cream
1 ts Dried thyme
1 ts Salt
1/2 ts Pepper
1/4 c Milk; up to 1/2

Garnish: fresh thyme sprigs

Cook sweet potatoes in boiling water to cover 45 minutes or until tender. Drain, cool, and peel.

Beat sweet potatoes, 1/2 cup butter, and cardamom at medium speed with an electric mixer until smooth. Set aside.

Cook gold potatoes in boiling water to cover 10 minutes or until tender. Drain.

Beat gold potatoes and remaining 1/4 cup butter at medium speed with electric mixer until mashed. Add sour cream and next 3 ingredients, beating until smooth. Add milk, 1 tablespoon at a time, beating until desired consistency.

Drop alternating heaping tablespoons of potato mixtures into a lightly greased 13- x 9-inch baking dish. Swirl gently with a knife.

Bake, covered, at 325° for 30 minutes or until thoroughly heated. Garnish, if desired. Makes 10 servings. Kathy Hunt, Dallas, Texas

Notes: Potatoes may be covered and refrigerated for 24 hours or frozen up to 2 weeks. Thaw frozen potatoes in refrigerator; bake at 325° for 1 hour or until thoroughly heated.

Recipe by: Kathy Hunt, Dallas, Texas

Marie's Potato Gratin

Yield: 8 Servings

2 1/2 c Stock or broth (Chicken-Stock in original),-skimmed of fat
2/3 c Thinly sliced shallots
2 1/2 lb Medium Idaho potatoes,-peeled and sliced crossways,-1/8 inch thick
Salt and freshly ground Pepper-to taste -[or Mrs. Dash or-other substitutes]
1/4 c Freshly grated Parmesan-cheese
1/4 c Finely chopped fresh chives
1/2 c Grated Gruyere cheese (about-2 0z.)

From the current (Nov) issue of Food and Wine

1. Preheat the oven to 400 degrees. Bring the stock to a boil in a medium saucepan. Add the shallots, cover partially, and cook over low heat until tender, about 5 minutes. Strain the stock and spread the shallots in a large gratin dish. Keep the stock warm.

2. Arrange a quarter of the potatoes in a slightly overlapping layer over the shallots and season with salt and pepper. Spread another quarter of the potato slices on top, sprinkle with half each of the Parmesan and chives and season with salt and pepper. Make 2 more layers with the remaining potatoes, seasoning each layer. Add enough stock so that the top layer of potatoes is just above the liquid. Sprinkle with the remaining Parmesan and chives and the Gruyere. Bake for about 1 and 1/4 hours, or until the potatoes are tender and the top is browned. Let rest for 10 minutes, then serve.

Marilyn's Crispy Potatoes

Categories: Mcdougall, Fatfree, Potatoes
Yield: 4 Servings

2 lb Russet potatoes (cooked)
1/2 c Vegetable stock
1 bn Scallions (chopped)
Pepper to taste
2 ts Italian seasoning

Dice cooked potatoes. Place in 8 x 11 baking dish. Sprinkle with scallions, Italian seasoning and pepper. Mix gently with fork. Pour vegetable stock over potatoes. Sprinkle with paprika. Bake at 400 degrees on upper shelf. Stir every 15 minutes until nicely browned and crisp, about 45 minutes. Place under broiler to complete browning.

Marshmallow Sweet Potatoes

Yield: 100 Servings

8 1/2 c WATER; WARM
25 7/8 lb POTATO SWEET #2 1/2










Recipe Number: Q06902


From the

Saturday, November 23, 2013

Marjoram Potatoes and Onions

Categories: Vegetable, Potatoes
Yield: 4 Servings

4 md Potatoes, sliced 1/4" thick
2 md Onion, sliced 1/4" thick
3 ts Marjoram, or MORE to taste
1 1/2 ts Salt, or MORE to taste
1/4 c Butter or margarine, or MORE -to taste
Pam or other non-stick spray

1. Scrub and slice potatoes, (with or without the skin).
2. Peel and slice onions.
3. Prepare outdoor grill for barbecuing.
4. Spray the bottom of a large sheet of heavy-duty foil with Pam., mix first 4 ingredients in layers; dot with butter or margarine.

5. Fold foil over vegetables and seal.
6. Place packet directly on top of medium to low coals, SEAM SIDE down. Be careful not to burn the potatoes. If they are too close to the heat or it's too hot they will burn.

7. Cook 40 to 50 minutes until potatoes and onions are tender, turning once half way through cooking time.

8. You can check for doneness by piercing potatoes with a fork. Serves 4

1. Preheat oven to 400 degrees F.
2. In 9" by 9" baking pan, combine ingredient.
3. Cover pan.
4. Bake 40 minutes or until vegetables are tender.

Per serving: 342 Calories; 12g Fat (30% calories from fat); 7g Protein; 55g Carbohydrate; 31mg Cholesterol; 934mg Sodium

NOTES : Great for summer and outdoor cooking. Can be cooked on B.B.Q. or in the oven. I use more marjoram, salt and butter.

Modern Potato Latkes

Yield: 16 Servings

1 c Mashed potatoes
2 oz Margarine (1/2 stick)
1/2 c Flour
2 Eggs
1/2 ts Salt
1 ds White pepper
1 ts Dehydrated onion flakes

Preheat the oven to 400 degrees F.

Prepare the mashed potatoes according to package directions substituting water for milk (or boil and mash 1/2 pound fresh potatoes). Add the margarine, flour, eggs, seasonings and onion flakes. Mix well after each addition.

Fill a pastry bag fitted with a 1/2  inch round tip with the potato mixture. Press out latkes on a lightly greased cookie sheet to resemble a ladyfinger 3 inches long.

Reduce the oven temperature to 375 degrees F and bake the latkes for about 15 minutes. The should puff a little and have a golden color. Serve immediately.

Note: You may prepare the potato mixture several hours before serving time, then shape and bake them at the last moment.

Posted to FOODWINE Digest 13 October 96

Moscow Idaho Bakers

Categories: Vegetables
Yield: 4 Servings

4 lg Russet potatoes,scrubbed
1 tb Butter or margarine
1/2 c Chopped onion
1/2 c Milk
5 ts Cornstarch
1/4 c Buttermilk
1/2 c Marsala or madiera
1 c Shredded Jack cheese
8 oz Cooked ham, cut into -Julienne strips
1 tb Dijon mustard
1 tb Prepared horseradish
Chopped parsley

The potato has had a roller-coaster history. From South America, its culture spread rapidly in the years following the discovery of the New World. Spain and Italy grew the potato first on the Continent, and it was firmly established in England by 1629, when John Parkinson, in his A GARDEN OF PLEASANT FLOWERS, pronounced the Virginia potato, as he called it, almost as good as the Spanish potato (we call the latter sweet potato). He recommended cooking this sweet vegetable with wine, sugar, and spices.

For sheer comfort, few dishes can equal a steaming baked potato, freshly split, anointed with butter, and sprinkled with salt and pepper. The addition of a meat or cheese topping makes the baked potato a substantial entree. From Moscow, Idaho, home of the baking potato, A.J. Marineau sends us a recipe for such a dish.

======================================================= ==============

Pierce potatoes in several places with a fork. Set potatoes on oven rack an bake at 400F until potatoes give readily when squeezed, about 1 hour.

Meanwhile, melt butter in a 1-1/2 to 2 quart pan over medium-high heat. Add onion and stir often until limp, about 5 minutes. Mix milk with cornstarch and stir into pan alongside with buttermilk and marsala.

Stir over medium-high heat until boiling. Add cheese and stir until melted. Stir in ham, mustard, and horseradish; if sauce is ready before potatoes, set aside. To use, stir over medium-high heat until hot.

Split potatoes in half lengthwise; fluff centers with a fork. Set 2 halves on each plate and spoon sauce onto potatoes. Sprinkle with chopped parsley; season to taste with salt and pepper.

Per serving: 486 calories; 23 grams protein; 17 grams fat; (3.8 grams saturated fat); 52 grams carbohydrates; 987 milligrams sodium; 63 milligrams cholesterol.

~ A.J. Marineau, Moscow, Idaho

Mother's Old-Fashioned Potato Soup

Yield: 1 Servings

6 Strips bacon; diced
1 lg Onion; diced
6 md Potatoes; diced
3 Celery ribs; diced
2 Carrots; cleaned and diced
3 c Water
2 c Milk
2 c Light cream

Notes: By Mary Jane Blocker, Lehighton. The Times News, PA

Fry bacon on high heat till brown, reduce heat to medium. Add onion. Braise for 10 minutes. Remove from heat, set aside. Place potatoes, celery, carrots, and water in large pot. Add salt. Bring o boil. Low heat and simmer 30 minutes. Remove lid to evaporate most of the water last 10 minutes of cooking. Place half potato mixture and 2 cups milk in blender. Puree till smooth. Return mixture to rest of soup in pot. Stir in light cream, add more salt and pepper, heat over medium heat, stirringoccasionally, about 15 minutes. You can add clams to this soup to make excellent New England Clam Chowder.

Mrs Glick's Potatoes

Categories: Vegetables, Casseroles, Ew
Yield: 8 Servings

3 lb Large Yukon Gold or russet -potatoes (about 6), -scrubbed but not peeled
6 lg Cloves garlic, unpeeled
1 1/2 c Low-fat cottage cheese
1/2 c Reduced-fat sour cream
1 1/2 ts Salt
1/4 ts Freshly ground black pepper
1 bn Scallions, trimmed & sliced
1/2 c Grated extra-sharp Cheddar
1/4 ts Paprika

Preheat oven to 350 degrees. Lightly coat a 2 quart
baking dish with nonstick cooking spray or oil. Place
potatoes and garlic in a large saucepan
and cover with cold water. Bring to a simmer over
medium heat. Reduce the heat to low and cook until
the potatoes are barely tender, 15 to 20 minutes.
Drain and let sit until cool enough to handle, about
20 minutes. Peel the potatoes and grate them into
a large bowl; set aside. Squeeze the garlic cloves
from their skins into a food processor. Add cottage
cheese and process until completely smooth. Add sour cream,
salt and pepper and process briefly to combine.
Add the cottage cheese mixture and scallions to the grated
potatoes and mix well. Turn into the prepared baking dish and sprinkle
with grated Cheddar and paprika. (This recipe can be prepared
ahead to this point and stored, covered, in the
refrigerator for up to 2 days.) Bake for 30 minutes
to 40 minutes, or until golden brown.

Friday, November 22, 2013

Moussaka (Baked Eggplant with Potatoes)

Categories: Main dish, Casseroles, Greek, Holiday
Yield: 12 Servings

2 lg Eggplant
3 Potatoes
Olive oil
2 lg Onions; chopped
1 lb Ground beef
6 tb Butter; melted, divided
1/2 c Parsley; chopped
1 c Tomato sauce
1/4 c Breadcrumbs
1/3 c All-purpose flour
2 c Milk
2 Eggs; separated
1/4 c Romano cheese; grated
ds Nutmeg; ground

Slice eggplant and sprinkle with salt; set aside for 15 to 20 minutes. Pare and slice potatoes; dry eggplant slices. Brown eggplant and potatoe slices in olive oil. Drain on paper towels and set aside.

Saute onion and ground beef in 2 tablespoons melted butter until brown; add parsley and tomato sauce and simmer for 10 minutes.

Dust a greased 13x9x2-inch baking dish with breadcrumbs. Place a layer of potatoes, eggplant, and meat mixture in pan; repeat layers, ending with eggplant.

Combine remaining butter and flour; cook over low heat, stirring constantly. Heat milk; gradually add to flour mixture, stirring constantly. Cook over low heat until thick; cool slightly.

Beat egg yolks, and combine with cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over eggplant-meat layers. Bake at 350 degrees for 45 to 55 minutes or until golden brown.

SOURCE: Southern Living Magazine, sometime in the early 1970s.

Mr Food's Cheesy Herbed Mashed Potatoes- 10/19/95

Categories: Cheese, Potatoes
Yield: 1 Servings

3 lb Baking potatoes -- (4)peeled and quartered
1/4 c Butter
3/4 c Dried scallions -- (2-3 Scallions)
1 tb Fresh basil -- chopped(1 tsp Dried)
1 tb Chives -- (or 1 tsp dried)
1 tb Dill -- (or 1 tsp dried)
1 ts Salt -- (or to taste)
1/2 ts Black pepper
1 1/2 Cups(6oz) (mild)
1/2 c Milk
Shredded cheddar cheese --

In a large pot of boiling salted water, cook the potatoes for 20-25
minutes, or until tender; drain in a colander. Place the butter and
scallions in the pot and cook over medium heat for 1 minute. Reduce heat to low and add the cheese and milk. Remove from the heat and mash with a potato masher or beat with an electric beater until smooth.

Mr Food's Pierogi Magic- 10/23/95

Categories: Potatoes
Yield: 1 Servings

(Potato Lasagna)
1/3 c Vegetable oil
4 Medium-sized onions -- Finely chopped
1/2 ts Black pepper
1 1/2 Cups(6oz)
6 c Mashed potatoes -- (warm, Seasoned)
Shredded Cheddar cheese

Preheat the oven to 350 degrees. Cook the noodles according to the package directions and drain; set aside.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Saute the onions for 8-10 minutes or until lightly browned. Reaserve 1/2 cup sauteed onions for topping. Add the remaining onions, pepper, and cheese to the potatoes and mix well. Place 3 noodles on the bottom of a 9"x13" glass baking dish that has been coated with nonstick vegetable spray. Spread the noodles with one-third of the potato mixture.

Layer again with 3 more noodles and continue layering until a total of 4 layers of noodles and 3 layers of potatoes have been placed (with a noodle layer on top). Spread the reserved sauteed onions on top. Cover with aluminum foil and bake for 20 minutes or until heated through.

Yield: 12 servings

Recipe By : Source: WKBWTV

Mr Food's Spiral Baked Potatoes- 11/6/95

Categories: Potatoes, Side dishes
Yield: 6 Servings

6 lg Baking potatoes
3 tb Vegetable oil
1/2 ts Salt
1/2 ts Pepper
3 sl Cheddar cheese -- (ea 1 Oz);cut in half
2 tb Chopped scallions -- or Chives

Preheat the oven to 400 degrees. Put 2 wooden spoons parallel to one another on a work surface and place a potato lengthwise between the handles. Make 8 crosswise slits three forths of the way through the potato, stopping each time the knife hits the spoon handles. Repeat with the remaining potatoes; set aside. In a small bowl, combine the oil, salt, and pepper; rub the mixture evenly over the potatoes. Place the potatoes cut sides up on a cookie sheet and bake for 55 to 60 minutes or until tender. Remove from the oven and place a piece of Cheddar cheese on top of each potato; bake for 2-3 more minutes, until the cheese is melted.
Sprinkle with the chopped scallions and serve.

Recipe By : Source: WKBWTV

Mr Food's Sweet Potato Puff- 11/2/95

Categories: Potatoes, Side dishes
Yield: 6 Servings

3 c Sweet potatoes, mashed --(cooked/about 4)
3 tb Butter
3/4 c Milk
ds Black pepper
2 Eggs -- separated
1/4 ts Salt

Preheat the oven to 375 degrees. In a large bowl, whip the cooked potatoes with the butter, milk, and pepper. Beat in the egg yolks.In a small bowl, whip the egg whites and salt with an electric beater until stiff; fold into the potato mixture.  Place in a greased 1 1/2 quart casserole dish and bake for 30 minutes or until the top is lightly browned. Yield: 4-6 servings

Recipe By : Source: WKBWTV

Thursday, November 21, 2013

Mansion Potatoes

Categories: New, Text, Import

Yield: 1 Servings

2 Idaho potatoes
3 tb Grated Jalapeno Jack cheese
3 Scallions; green parts-only,, chopped (3 to 4)
1 tb Chopped cilantro
Juice of 1 lime
2 tb Sour cream; (2 to 3)
1/4 c Canola oil
8 Corn tortillas

Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2 hours. Cool, peel and dice. Combine potatoes with cheese, scallion greens,cilantro, lime juice and sour cream, and mix thoroughly. Season to taste with salt and chill. Heat 1/4-inch of canola oil in a skillet. Fry tortillas, one at a time, just until they bubble and soften. Don't let them get crisp. Remove with tongs and pat off excess oil with paper towels.

Divide filling between the tortillas and roll up. Place on a greased baking sheet and bake for 15 minutes. Serve 2 enchiladas per person on a pool of Ancho Ranchero Sauce, garnished with Pico De Gallo Corn and topped with Mexican Tortilla Sal


Mojo Potatoes

Categories: Potato cass
Yield: 4 Servings

6 lg Potatoes, cut wedges
1/2 ts Thyme
1/2 ts Basil
1/2 ts Oregano
1 ts Salt
1/2 ts Pepper
1 1/2 ts Paprika
1/4 ts Cayenne pepper
1/2 ts Chili powder
1 1/2 c Flour
1 Egg
1/3 c Milk
1/4 c Oil

Preheat oven 450 F. Mix the seasoning into the flour. Mix the egg with the milk. Dip wedges into the milk, dust with the flour mix. Place on pastry sheet and drizzle with oil. Bake 20-25 mins or until brown and tender. Serve hot.

Date: Sun, 02 Jun 1996

Mr Food's Sweet Potato Pie

Categories: Desserts, Pies, Charleston
Yield: 1 Servings

2 cn (29-oz ea) sweet potatoes or-yams; drained
1 cn (12-oz) evaporated milk
2 tb Butter; softened
2 Eggs
3/4 c Firmly packed light brown-sugar
1/2 c Buttermilk baking mix
2 ts Vanilla extract
3/4 ts Ground cinnamon
1/2 ts Ground nutmeg

Preheat oven to 350 degrees. Coat a 9-inch, deep-dish pie plate with nonstick cooking spray.

Combine sweet potatoes and evaporated milk in a blender and blend until smooth. Pour into a large bowl and set aside.

Add remaining ingredients to the blender and blend until well-combined, scraping down sides as needed. Add to sweet potato mixture; mix well. Pour into pie plate, mounding in the center, and bake for 50 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before serving.

A Mr. Food note: It doesn't take much to make this look festive - just top each slice with a dollop of whipped topping and an additional sprinkle of cinnamon.

Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post and Courier Food Editor, Sun, 08-Feb-1998.

Notes: Thanks to Natalie Garrison of Dorchester, Marion Dittrich, "a snowbird from Minnesota," and Kim Boyd of Harrisburg, Pa., for sending in the recipe for "Mr. Food's" sweet potato pie.

Recipe by: Mr Food


1 1/2 pounds new potatoes, quartered
1/2 cup water
1/2 cup chive and onion cream cheese spread
1/2 cup milk
1/2 tsp dill weed

Microwave potatoes and water in covered 3 quart microwaveable dish on high 17 min. or until potatoes are tender. Drain. Return potatoes to dish. Set aside. Microwave cream cheese spread and milk in microwaveable bowl 1 min. stir until smooth. Pour over potatoes, sprinkle with dill.  Microwave 2 min. or until heated through, stir and serve. MAKES 6 SERVINGS OF POTATOES IN DILL SAUCE.

Ostbakad Potatis (Cheese-Potato Wedges)

From a little Swedish recipe book.

Yield: 4 servings.

4 large potatoes, peeled and cut into large wedges
1/4 cup butter
2/3 cup grated sharp cheddar cheese
1 teaspoon paprika
1 teaspoon salt
3 tablespoons fine dry breadcrumbs

Preheat oven to 425º

Arrange potato wedges in a single layer in a buttered baking dish.
Melt butter and pour over potatoes.
Combine the other ingredients and sprinkle over potatoes.
Bake for about 35 minutes, or until tender and golden brown, basting occasionally.

Wednesday, November 20, 2013

Cabot Cheddar Potato Pancakes

Potato pancake recipes are delicious any time, and the addition of cheese only makes them better! Try this awesome recipe with sharp or extra sharp cheddar and enjoy these potato pancakes for breakfast, lunch or dinner.

Serves: 6
Refrigerate: 1 hr
Cooking Time: 1 hr 25 min

3 large Russet potatoes (about 12 ounces each)
2 tablespoons Cabot Salted Butter, cut into pieces
6 ounces Cabot Extra Sharp or Sharp Cheddar, grated (about 1 1/2 cups)
1 tablespoon chopped fresh chives
salt and freshly ground black pepper to taste

Preheat oven to 400 degrees F. Scrub potatoes and prick with fork in several places. Place on baking sheet and bake until tender, 1 to 1 1/4 hours.

When cool enough to handle, remove skins and place potatoes in large bowl; add butter and mash with potato masher. Mix in cheese and chives and season mixture with salt and pepper.

Shape mixture into six (1/2-inch-thick) cakes. Place on plate, cover and refrigerate for 1 hour.

Brush large skillet generously with oil and place over medium-low heat or preheat electric griddle to 325 degrees F. Cook cakes for several minutes until golden on underside; slide metal spatula carefully under each cake to release, then turn over and cook until browned on second side.

Turn off heat and let cakes stand for a couple of minutes to firm up slightly. Serve with sausage and eggs.

Oven Roasted Red Potatoes and Asparagus

1 1/2 pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
Ground black pepper to taste

Preheat oven to 425 degrees F (220 degrees C). In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Oven-Roasted Home Fries

2 pounds red new potatoes, scrubbed and cut into 3/4-inch chunks
1 large onion, chopped
1 red or green bell pepper (ribs and seeds removed), chopped
3/4 teaspoon dried crushed rosemary
2 tablespoons olive oil
Coarse salt and ground pepper

Preheat oven to 350 degrees F. On a large rimmed baking sheet,
combine potatoes, onion, bell pepper, rosemary, and oil;
season with salt and pepper.
Toss until vegetables are coated with oil; bake until tender, about 1
hour. Transfer to a serving dish.

Yield: 6 servings

Roasted Potatoes with Tomatoes and Rosemary

Casserole type dish. We like to serve it with just about
Any type of meat -- steak, pork, chicken.

- 6 Potatoes
- Olive oil
- 1 ea Minced chives
- 6 ea Ripe plum tomatoes, sliced
- 1 TB Minced fresh rosemary (1t dry)
- Salt and pepper

1. Preheat oven to 375F
2. Boil potatoes in skins until done, but firm
3. Peel and slice crosswise 1/2" thick
4. Oil large shallow baking dish
5. Alternate potatoes and tomatoes in rows
6. Drizzle lightly with olive oil, sprinkle with rosemary, Chives, salt and pepper
7. Bake 20 to 25 min, or until potatoes begin to turn golden Crisp around edge.

Zucchini Potato Pancakes

1 medium zucchini
1 cup refrigerated hash brown potatoes
4 green onions
1 egg
1 tablespoon flour
1/2 teaspoon seasoned salt
1/4 cup canola oil (I only have corn oil)
paper towel
4 teaspoons sour cream (optional) (who can use only a teaspoon of sour cream?)

Shred (rinsed) zucchini coarsely, discarding stem end, and then measure 1 cup. Place in medium bowl with has browns. Chop (rinsed) green onions into 1/4-inch pieces, including up to half of green tops (about 1/4 cup). Add to zucchini mixture with egg, flour and seasoned salt; mix well.

Preheat large sauté pan on medium-high heat 2–3 minutes. Add oil; scoop mixture into four patties and place in pan. Cook 2–3 minutes per side until golden brown. Drain on paper towel. Serve with sour cream.

CALORIES (per 1/4 recipe) 191kcal; FAT 15g; CHOL 54mg; SODIUM 235mg; CARB 12g; FIBER 2g; PROTEIN 4g; VIT A 6%; VIT C 17%; CALC 2%; IRON 4%

Tuesday, November 19, 2013

Cajun Roasted Potatoes

6 large white-skinned potatoes
2 Tbsp olive oil
3 cloves garlic, finely minced
1/2 green bell pepper, finely minced
1/2 red bell pepper, finely minced
1 small onion, minced
1 tsp ground thyme ot 1 Tbsp fresh
1/2 tsp coarsely ground black pepper
cayenne or chile powder to taste

Cut potatoes into one inch cubes. Place potatoes in a plastic bag
and toss with the other ingredients, or drizzle the potatoes with
the oil and sprinkle the other ingredients over the top. Arrange
potatoes on a jelly roll pan or cookie sheet with very
small sides. A deep pan keeps the chunks from browning
well. Bake at 425 F for about an hour. Turn the potatoes
every 15 minutes or so, so they brown evenly.