Good
morning and welcome to your Wednesday edition of
A to Z Recipes Newsletter.
What the heck is going on here? TWO issues in the same week? Whaaat?
Jeezum, its almost like old times! Well, we can always hope so! I will
try if you will! BTW... our return garnered some great feedback from
readers for which I am grateful. If you send me a message through the
EZezine newsletter service, it is anonymous and I cannot reply. I did
try to send a quick reply to all that I could.
"A camel walks into an office
building as if he actually worked there. “Uh oh, guess what day it is.
Guess what day it is. Huh? Anybody? Julie, hey, guess what day it is.
Aw c’mon I know you can hear me. Mike Mike Mike Mike Mike, what day is
it Mike? Wuuhahaha. Leslie, guess what today is.” Leslie is the only
one in the office to acknowledge him and finally replies “It’s hump
day”. The camel then bellows a “Whoo Whoooottt!” It then cuts to the
two musical comedians telling their joke about how GEICO customers are
happier than a camel on Wednesday. It ends with the camel saying “Hump
Daaaayyyyy! Yeaaaaa!!” Happier than a camel on Wednesday."
Today's
issue contains recipes shared by our a2z epal
Patricia, in Mesa,
AZ. I have a few stored up as
Patricia is
a steadfast contributor. I know you will join me in thanking her for
all
the hard work she does for
A to Z
Recipes! Let me tell you... in all honesty, I have never posted
an issue with this many recipes that I tagged for myself. This has
fattened up my "Must Try" recipe file.
I mean, like, who doesn't like potatoes?
But there's oodles here in all varieties. There's even desserts! So, in
First Wednesday style, here's
Patricia . . .
I seldom eat them,
but I do love potatoes, especially French fried, pan fried, oven fried
and baked in foil in the ground. That last one is from the days when my
sister was a Blue Bird. Wow, but those potatoes were good. Anyway, some
time back, I shared sweet potatoes recipes and decided it was time to
seek and find Irish, Russet and Idaho potato recipes. Came up with some
dandies - read on and enjoy. Just me, Patricia.
If you'd
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Its a painless way for you to help out while doing what you normally
do.
We'll
see you here again soon, God willing.
Did
you know . . .
A Brief History
The potato goes back in time—way back to native tribes in the Andes
almost 10,000 years ago. And today, Peru is the potato capital of the
world, with amazing diversity in potatoes. There you’ll find them in
all shapes, sizes and colors imaginable. The earliest farming of
potatoes, however, began in about 1400 BC in the same region. Thanks to
their hardiness, potatoes were a great crop in the mountainous regions
of Peru, where wheat and corn could not thrive.
In about 1570, the Spanish brought potatoes back to Europe. Sailors
loved them for their protection again scurvy (thanks to their high
vitamin C content) and back in their homeland, they took off like
wild-fire and become a low-cost staple for people everywhere.
Today, potatoes are part of group that makes up the third largest
source of carbohydrates in the world. They’re grown in all 50 U.S.
states and in about 125 countries worldwide.
Not only are potatoes America’s favorite vegetable, they’re also
America’s favorite side dish, beating out rice and pasta. In 2010, 80%
of American’s put potatoes on the table almost 4 times every two weeks.
~Potatoes were the first vegetable grown in space
~Potatoes are the best-selling side dish in American restaurants
~Potatoes have one of the first commodity groups to develop and use an
FDA-approved nutrition label
~Only 19% of Americans rate potatoes as being “great” for gluten-free.
Seriously? Potatoes are TOTALLY gluten-free.
~Less than 3% of Americans meet the FDA guidelines for potassium
intake. Quick, eat a potato!
~Research suggests that diets rich in potassium and low in sodium
reduce the risk of hypertension and stroke.
~Research also indicates that diets high in potassium-rich fruits and
vegetables may help maintain lean body mass and bone
~In addition to vitamins and minerals, potatoes also have an assortment
of phytochemicals with antioxidant potential, most notably carotenoids
and anthocyanins
~Potatoes have shown to help keep you feeling full, longer. Great!
~The potato is about 80% water and 20% solids.
~The average American eats 137.9 pounds of potatoes each year.
~50.7 pounds of fresh - 55.3 pounds of frozen potatoes. (french fries,
hash browns, etc)
~16.9 pounds of potato chips.
~13 pounds of dehydrated potato. (mashed potato flakes, au gratin
mixes, etc)
~2 pounds of canned potatoes.
The world's largest potato chip was produced by the Pringle's Company
in Jackson, TN in 1990. It measures 23" x 14.5".[6]
In 1974, an Englishman named Eric Jenkins grew 370 pounds of potatoes
from one plant.
An 8-ounce baked or boiled potato has only about 100 calories. No fat,
no cholesterol, no sodium. 720 mg of potassium, 26 g carbohydrates,3 g
sugars and 4 g protein.
Just
make me laugh . . .
One night, the Potato family sat down to dinner.
Mother Potato and her
three daughters. Midway through the meal,the eldest daughter spoke up.
“Mother Potato?” she said. “I have an announcement to make.”
“And what might that be?” said Mother, seeing the obvious excitement in
her eldest daughter’s eyes.
“Well,” replied the daughter, with a proud but sheepish grin, “I’m
getting married!”
The other daughters squealed with surprise as Mother Potato exclaimed,
“Married! That’s wonderful! And who are you marrying, Eldest daughter?”
“I’m marrying a Russet!” “A Russet!” replied Mother Potato with pride.
“Oh, a Russet is a fine tater, a fine tater indeed!”
As the family shared in the eldest daughter’s joy, the middle daughter
spoke up. “Mother, I too, have an announcement.”
“And what might that be?” asked Mother Potato.
Not knowing quite how to begin, the middle daughter paused, then said
with conviction, “I, too, am getting married!”
“You, too!” Mother Potato said with joy. “That’s wonderful! Twice
the good news in one evening! And who are you marrying, Middle
Daughter?”
“I’m marrying an Idaho,” beamed the middle daughter.
“An Idaho!” said Mother Potato with joy. “Oh, an Idaho is a fine tater,
a fine tater indeed!”
Once again, the room came alive with laughter and excited plans for the
future, when the youngest Potato daughter interrupted. “Mother? Mother
Potato?
Umm, I, too, have an announcement to make.”
“Yes?” said Mother Potato with great anticipation.
“Well,” began the youngest Potato daughter with the same sheepish grin
as her eldest sister before her,” I hope this doesn’t come as a shock
to you, but I am getting married, as well!”
“Really?” said Mother Potato with sincere excitement. “All of my lovely
daughters married! What wonderful news! And who, pray tell, are you
marrying, Youngest Daughter?
“I’m marrying Brian Williams!”
“Brian Williams?!”
Mother Potato scowled suddenly. “But he’s just a common tater!”
Shop
Amazon Home & Kitchen Markdowns - Save Up to 50% Off or More
Here
are some potato recipes from our friend, Patricia. I hope you enjoy
them ...
SPUDS IN A BURGER
1 1/2 pounds lean ground beef
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 onion, finely chopped
1 egg beaten
1/2 cup bread crumbs
2 tablespoons evaporated milk
2-3 cups cold mashed potatoes
Cheddar cheese - optional
Mix meat, salt, pepper and onion. Add egg, crumbs and milk and mix
well. Using a piece of waxed paper, roll out mixture to a rectangle
thickness of 1/2 inch. Chill. When chilled through, spread with mashed
potatoes. If desired, sprinkle with shredded cheddar cheese. Roll up
like a jelly roll and bake at 350 degrees for 1 hour.
HAMBURGER POTATO PIE
1 medium onion, chopped
2 tablespoon fat
1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cooked peas
1 cup diced tomatoes
1/2 cup catsup
1 beaten egg
3 cups hot mashed potatoes
Saute onions in fat, add ground beef, salt and pepper. Cook until beef
is no longer pink, drain off any fat. Add peas, tomatoes, ketchup and
egg and heat through. Pour into casserole dish. Bake at 350 degrees for
15 minutes. Remove from oven and add mashed potatoes as a topping.
Return to oven and cook 15 minutes longer. Serve with biscuits and a
green salad.
SHEPHERD PIE
1 pound lean ground beef
1 onion, chopped
1/2 cup catsup
Dash of oregano
Dash of garlic powder
Salt and pepper to taste
1 small can pork and beans
5 medium potatoes, cooked and mashed
1 cup shredded cheddar cheese.
Cook beef and onion until well browned, drain. Mix in catsup, spices
and beans. Cook until heated through. Pour into 9 inch pie plate and
frost with potatoes. Sprinkle cheese over top. Bake at 350 degrees for
30 minutes or until bubbly.
MASHED POTATO MINTS
1 medium potato, peeled and quartered
2 tablespoons milk
1 teaspoon salt
1 teaspoon vanilla
2 boxes powdered sugar, sifted
Food coloring of choice
Peppermint or flavoring of choice
Boil potato in small amount of water. When tender, remove cover and
boil out all water. Beat until fluffy with electric mixer. Add milk,
salt and vanilla. Slowly add powdered sugar until mixture is very
thick. Divide into thirds, or quarters; add favorite flavoring and
coloring as desired. Dry by teaspoonful onto waxed paper or push
through a cookie press. Let stand until firm; store in air tight
container.
PARTY POTATOES
8-10 medium potatoes, boiled
1 package (8 ounce) cream cheese, softened
1 cup sour cream
1 tablespoon butter
Cook potatoes, drain. Beat sour cream and cream cheese until blended;
add potatoes and beat until fluffy. Add milk if needed. Place in 2
quart casserole and dot with butter. Bake at 350 degrees for 30
minutes, uncovered.
CREAMED POTATOES
5-6 medium potatoes
1 1/2 cups cottage cheese
1/2 cup sour cream
1 medium onion, chopped fine
3 tablespoons dried chives
Salt and pepper to taste
Boil potatoes, drain well and mash. Add remaining ingredients. Place in
a 1 1/2 quart casserole and bake at 350 degrees for 45 minutes.
POTATO SPINACH SOUFFLE
6 large potatoes
1//4 to 1 cup heated half and half
1 teaspoon sugar
1/4 pound butter
2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons minced onion
1 1/2 teaspoon dill seed
1 package frozen, chopped spinach, cooked and drained
Cook and mash potatoes with cream, sugar, butter, salt and pepper. Add
and beat in the onion, dill seed and spinach. Place in 2 1/2 quart
casserole and bake at 375 degrees for 25 minutes.
MASHED POTATO PUFF
1/3 cup hot milk
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups hot mashed potatoes
2 egg whites, beaten
Add milk, butter and seasonings to mashed potatoes and beat until
smooth. Fold in egg whites and put into a greased baking dish. Bake at
400 degrees for 45 minutes.
MASHED POTATO FUDGE
2 (1 ounce) squares unsweetened chocolate
4 tablespoons butter
1/3 cup mashed potato (unseasoned)
1/8 teaspoon salt
1 teaspoon vanilla extract
1 pound confectioners' sugar
Melt chocolate and butter together. Blend into mashed potato with the
salt and vanilla extract. Mix well.
Sift sugar. Add a small amount of sugar to potato mixture, a little at
a time, blending until no sugar is visible. When a spoon is no longer
able to mix , knead in the balance of sugar with well-buttered hands.
Turn out on a board and continue to knead until mixture is smooth,
pliable and glossy, buttering hands as necessary. No crumbs should
remain. Press into a buttered 8-inch square pan.
BEEF A LA IDAHO
1 ¼ cup mashed potatoes
1-1/2 pounds ground beef
2 each egg yolks, lightly beaten
1/2 cup milk
2 tablespoons onion, minced
3 tablespoon capers
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Preheat the oven to 350 degrees. Mix the mashed potatoes, beef, egg
yolks, milk, onion, capers, salt, and pepper. Shape to fit a loaf pan,
and bake 45 minutes.
BAKED MASHED POTATOES
2 tablespoons butter, melted
2 cups mashed potatoes, cold
2 whole eggs, well beaten
1 cup milk or cream
1 pinch salt
1 pinch black pepper
Preheat oven to degrees. Stir the butter well with the potatoes, add
the eggs and then the milk or cream. Season with salt and pepper; beat
all together well. Place in a greased pudding dish and bake until brown.
BAGA SPUDS
16 ounces rutabagas, peeled, cut into cubes
8 ounces potatoes, peeled, cut into cubes
2 tablespoons unsalted butter
1/4 teaspoons freshly grated nutmeg
1 pinch salt
1 pinch black pepper
Cook the rutabagas in boiling salted water for 10 minutes. Add the
potatoes; cook until both vegetables are tender, about 15 minutes
longer. Drain. Mash the rutabagas and potatoes with the butter until
smooth. Add the nutmeg, and salt and pepper to taste. Place over low
heat to warm through.
YOGA SPUDS
32 ounces potatoes
4 tablespoons butter
1/4 cup plain yogurt
1 teaspoon salt, or to taste
2 teaspoon chopped fresh mint
1 teaspoon black pepper, or to taste
Boil the potatoes in their skins. When they are cool enough to handle,
peel them. Mash with the butter and mix in the yogurt. Season with salt
and pepper and sprinkle with chopped mint.
SWEET WHISKEY AND POTATO SOUFFLE
1/2 pound boiled potatoes
1/4 pound butter, melted
3/4 pound sugar
3 tablespoons pounded almonds
1 tablespoon orange extract
6 eggs, separated
4 fluid ounces Irish whiskey
Butter and flour a 9inch springform pan. Cut a piece of greaseproof
paper / baking parchment to fit the bottom of the pan, butter it well,
and put it in the pan. [I used a silicone springform pan with a ceramic
bottom, buttered it well and skipped the parchment paper]. Alternately,
if you don’t have a springform pan, or just prefer to do it this way,
prepare two 9-inch pie pans with a bottom crust only.
Mash the potatoes until smooth and lump-free. Separate the yolks and
whites of the eggs. Beat the egg yolks until lemon-colored. Then beat
in the sugar, adding it a little at a time until the mixture becomes
fluffy.
Now beat in the potatoes. Once they’re completely combined with the egg
and sugar mixture, add the melted butter, pounded almonds, orange
extract or orange juice [or marmalade, and finally the whiskey. Mix
well: then pour into a large bowl and set aside.
Beat the egg whites until stiff, Carefully fold them into the egg
mixture in the large bowl until they're completely incorporated. Make
sure your oven is up to heat when you start this procedure.
When the egg whites are completely folded into the yolk mixture, pour
immediately into the springform pan (or pie crusts) and put the pie(s)
carefully into the oven. Close the oven door with as little vibration
as possible, as any soufflé is vulnerable at this point.
Bake at 375 degrees for 40-45 minutes. Remove carefully from the oven
and set aside to cool. The soufflés / pies will immediately fall at
this point. This is normal, so don't panic! Serve with
unsweetened whipped cream or double cream.
SOUTHWEST MASHED POTATOES
1 1/2 pounds small white potatoes
One 4 1/2-ounce can diced mild green chiles (8 tablespoons)
1/2 cup sour cream
1/3 cup pepper jack cheese
1 teaspoon ground cumin
1 cup fresh tomato, diced
Place potatoes in an 8-inch square microwave-safe baking dish. Cover
with a lid or plastic wrap. (If covering the dish with plastic wrap,
poke a small hole in the plastic.)
Microwave on HIGH for 8 minutes or until the potatoes are tender when
pierced with a fork. Use oven mitts or pot holders to remove the dish
from the microwave; pour the potatoes into a large bowl. Add the
chiles, sour cream, cheese, cumin, and salt. Mash with a potato masher
or an electric mixer at medium speed until fairly creamy. Stir in the
tomato and serve.
COWBOY POTATOES
2 pounds irish potatoes
1 fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
1/4 cup butter
1/2 cup shredded Cheddar cheese
Salt and pepper to taste
Place potatoes, jalapeno pepper, carrots and garlic cloves in a large
pot. Cover with water, and bring to a boil over high heat. Cook 15 to
20 minutes, or until potatoes are tender. Drain water from pot. Stir in
corn and butter. Mash the mixture with a potato masher until butter is
melted and potatoes have reached desired consistency. Mix in cheese,
salt, and pepper. Serve hot.
POTATO CAKE
1 cup butter
2 cups sugar
1 cup mashed potatoes
4 eggs, separated
2 cups flour
2 tablespoons cocoa
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 cup milk
Cream butter and sugar; mix in potatoes and egg yolks. Sift dry
ingredients and add to creamed mixture alternately with milk. Beat egg
white until stiff. Fold into batter. Pour into three 9 inch cake pans.
Bake at 350 degrees for 20 minutes or until it passed the olde
toothpick test. Frost with whatever suits your fancy.
SHEPHERDS PIE
2 pounds lean ground beef
1/4 cup bottled Italian salad dressing
1 jar (24 ounce) marinara sauce with basil
1/2 can (14.5 ounce) diced tomatoes with basil, garlic and oregano,
undrained
1 can (14.5 ounce) French-style green beans, drained
4 cups frozen mashed potatoes, thawed
1 1/2 cups low fat milk
1/2 cup bacon bits
1/2 cup bottled ranch salad dressing
2 green onions, chopped
2 cups shredded Cheddar
In a small skillet cook bacon over medium-high heat until crisp. Drain
on paper towels; set aside.
In a large pot of salted boiling water cook potatoes and garlic 15
minutes or until tender. Stir in spinach to wilt. Drain potatoes,
garlic and spinach; return to pot. Cook over low heat, stirring
occasionally, 1 to 2 minutes or until excess moisture evaporates.
Add cream, butter and cooked bacon to pot. Mash potatoes with a potato
masher; season with salt to taste. Cover and keep warm.
Sprinkle steaks with salt, pepper and minced garlic; drizzle with oil.
Heat a heavy grill pan or cast-iron skillet over medium-high heat until
slightly smoking. Add steaks; cook 5 to 10 minutes per side (145°F for
medium-rare) or to desired doneness. Remove and let stand 5 minutes.
Serve over bacon-spinach mashed potatoes.
MASHED POTATO CASSEROLE
1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
1 1/2 pounds red potatoes, peeled and cut into 1-inch chunks
1/3 cup half and half
1/3 cup chicken broth
1/2 cup unsalted butter, cut into cubes
1 small garlic clove, minced
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon salt
3 large eggs
2 tablespoons finely chopped fresh chives (optional)
Heat oven to 375 degrees. Bring potatoes and water to cover by 1 inch
to boil in large pot over high heat. Reduce heat to medium and simmer
until potatoes are tender, about 20 minutes. Heat 1/2-and-1/2, chicken
broth, butter, garlic, mustard, and salt in saucepan over medium-low
heat until smooth, about 5 minutes. Keep warm.
Drain potatoes and transfer to bowl of stand mixer fitted with paddle
and mix on medium-low speed, slowly adding half-and-half, until smooth,
about 1 minute. Beat in eggs one at a time for about 1 minute. Add in
chives. Transfer potato mixture to greased 2-quart baking dish and use
fork to make peaked design on top. Bake until potatoes rise and begin
to brown, about 35 minutes. Let cool for 10 minutes. Serve.
IRISH POTATO CANDY
1/2 Cup mashed potatoes
1/2 teaspoon vanilla
1/2 -1 bag powdered sugar
1 crunchy or smooth peanut butter
Mixture should be thick enough to roll out, but not stiff. (You
can use food coloring to color the "dough" any shade you like,
depending on holiday/season).Onto board or cloth dusted with powdered
sugar...roll out mixture 1/2- 3/4" thick. Spread generous layer of
peanut butter onto potato mixture. Roll in jelly-roll fashion.
Cut into 3/4" sections and drizzle with dark chocolate.
MASHED POTATO VEGGIE STRATA
1 1/4 lbs. russet potatoes, peeled and cut up
1/2 cup bottled roasted red sweet peppers
1 8-oz carton sour cream
1 tablespoon pre-prepared basil pesto
1/4 teaspoon salt
2 medium zucchini, halved and sliced lengthwise
1 medium yellow summer squash, halved lengthwise and sliced
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium sweet green pepper, chopped
1 medium onion, chopped (1/2 cup)
1 tablespoon olive oil
1/2 teaspoon salt
8 ounces Cheddar cheese, shredded
Preheat oven to 350 degrees. Lightly coat a 3-quart rectangular baking
dish with nonstick cooking spray. Set aside. In a large saucepan, cook
potatoes in enough lightly salted water to cover for 20-25 minutes,
until tender. Drain potatoes. Return to saucepan, mash, then spread
evenly in baking dish. In blender or small food processor, blend
roasted sweet peppers until smooth. Transfer to medium bowl. whisk in
sour cream, pesto and 1/4 teaspoon salt until smooth. Spread
sweet pepper mixture on mashed potatoes. In 12-inch skillet cook
zucchini, summer squash, sweet peppers and onion in hot oil over
medium-high until crisp-tender. Season with 1/2 teaspoon
salt. Spoon vegetables on roasted pepper layer. Sprinkle
with cheese. Bake, uncovered, about 30 minutes or until heated
thoroughly. Let stand 20 minutes before serving.
POTATO PANCAKE APPETIZERS
1 egg
3/4 cup milk
2 cup biscuit mix
1 cup mashed potatoes
2 tablespoons salad oil
Mix all ingredients together and fry on an oiled griddle until done.
Can eat with breakfast or spread leftover pancakes with jam and put in
lunch pail.
MEATLOAF IN A BLANKET
3 tablespoons parsley, chopped
1/4 cup green onion, minced
1/4 teaspoon pepper
3 cups potatoes, cooked, mashed
1 1/4 teaspoons seasoned salt
1/2 cup ketchup
1/3 cup onion, minced
1 egg beaten
1/2 cup soft bread crumbs
1 1/2 pounds lean ground beef
Preheat oven to 350 degrees. In large bowl, combine beef, bread crumbs,
onion, egg, ketchup, One teaspoon salt and 1/8 teaspoon pepper. Blend
well and shape into 4x8-inch loaf; place in shallow baking pan. Bake 1
1/4 hours. Meanwhile, combine mashed potatoes, green onion, parsley and
remaining 1/4 teaspoon salt and 1/8 pepper. Spread over top and sides
of meatloaf; bake for 20 minutes longer. If desired, broil until
golden. Garnish with fresh chives.
SPUDDIN' SPICE CAKE WITH CARAMEL
FROSTING
1 ¾ cup sugar
1 cup potatoes, cold, mashed, unseasoned
¾ cup shortening
½ teaspoon salt
1 ½ teaspoon cinnamon
1-teaspoon nutmeg
3 eggs, unbeaten
1-teaspoon soda combined with 1-cup buttermilk
2 cups All-purpose flour
Quick Caramel frosting
¼ cup butter
¾ cup brown sugar; firmly packed
3 tablespoons milk
2 cups powdered sugar, sifted
Cream sugar, potatoes, shortening, salt and spices for 4 minutes.
Add eggs and beat until thoroughly blended. Add buttermilk mixture
alternately with flour, starting and ending with flour. Pour into two
greased and floured 8-inch pans or one 9x13 inch-pan. Bake at 350 for
30-35 minutes or until cake tester inserted in middle comes out clean.
Quick Caramel Frosting:
Melt butter in pan; stir in brown sugar. Cook over low heat two
minutes. Add milk. Bring to full boil. Cool to lukewarm without
stirring. Add powdered sugar. Beat until smooth and of spreading
consistency. Frost cooled cake.
MASHED POTATOES WITH CARROTS
1 pound potatoes
1/2 pound carrots, peeled and cut into 2-inch chunks
1 tablespoon half-and-half
1 tablespoon butter
¼ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons chopped parsley or dill
Boil potatoes until tender, at the same time, steam the carrots until
they're tender, about 15 minutes. Put potatoes and carrots in a bowl
and mash, adding enough half and half to lighten the mixture. Stir in
butter to taste, season with salt and pepper, and stir in all but a
teaspoon or so of the parsley or dill. Smooth the purée into a dish and
sprinkle the rest of the chopped herb on top.
CHANTILLY POTATOES
2 pounds medium-sized potatoes, peeled
6 cups water, boiling water
1/4 cup butter
1/2 teaspoon salt
1/3 cup heavy cream, heated
3 tablespoons sour cream
1 teaspoon onion powder
Dash white pepper
Dash cayenne pepper
1/4 cup chives, minced
Preparation:
Bring the water to a boil, add the potatoes, and cook until tender,
about 30 to 40 minutes. Drain well, but keep hot. Place the potatoes in
the bowl of an electric mixer fitted with a whip, and beat them on low
speed. Add the butter, salt, and hot cream, and whip until smooth. Then
add the sour cream, onion powder, peppers, and chives. Whip quickly to
incorporate. Check for seasonings. Serve piping hot.
GRUYERE POTATOES
6 pounds small potatoes, peeled
6 tablespoons butter
2 tablespoons olive oil
3 whole sweet onion, sliced
1 tablespoon brown sugar
½ teaspoon Balsamic Vinegar
2 whole Garlic clove, minced
1-1/2 cups half-and-half
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese
1 teaspoon Fresh basil, chopped
1 1/8 cup gruyere cheese, grated
Place the potatoes in a large pot and boil in salted water until
tender, about 20 - 25 minutes. In a large skillet, melt 2 tablespoons
of the butter with the oil and sauté the onions over low heat for 20
minutes. Add the sugar, vinegar, and garlic and continue to sauté for
10 minutes more. (Onions should be slightly caramelized.) Set aside.
Drain the potatoes and pass through a food mill. Add the remaining
butter and the half-and-half and mix together well. Season with the
salt and pepper. (The potatoes should be quite runny.)
Preheat oven to 400 degrees. Butter a 9 x 13-inch glass baking dish.
Layer half of the potato mixture, then the reserved onion mixture, the
Parmesan cheese, the basil, and the remaining potato mixture. Sprinkle
the Gruyere cheese over the entire top. Place the dish on a baking
sheet and bake for 30 minutes, or until the potatoes are very hot and
well browned. Serve immediately. Serves 8-10.
IRISH POTATO PUDDING
This Irish dessert recipe is taken from the "Pan-American Recipe Book"
published by the Ladies Aid Society of the Riverside Methodist
Episcopal Church, Buffalo, in 1899.
One and one-half pints of mashed potato,
One teacup of sugar,
One half cup of butter,
One cup of flour,
One quart of milk,
Four eggs,
Salt to taste
Flavor of choice: lemon, nutmeg, or vanilla.
Mix all ingredients together, mix well. Place in a baking dish and bake
at 350 degrees for 1 hour.
ANGEL FLUFF MASHED POTATOES
8 medium potatoes
1/2 cup milk (or more)
1/3 cup butter or margarine, plus more for garnish
2 tablespoons cream cheese
1/2 teaspoon salt
Pepper to taste
Peel potatoes and cut into small cubes. In a medium sauce pan, place
potatoes and enough water to cover. Boil for 15 minutes, or until
tender; drain. Return potatoes to pan and mash with beater until few or
no lumps are left. Add all other ingredients; beat with electric mixer
at low speed until light and fluffy. Add more milk if needed to get
desired consistency. Scoop into serving bowl and garnish with a dollop
of butter.
SHRIMP HASH
1 pound large shrimp, peeled, deveined, reserve 8 pieces and coarsely
chop the rest
1/2 Cup canola oil
1 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon onion, finely minced
1 tablespoon red bell pepper, seeded and finely diced
1 tablespoon green bell pepper, seeded and finely diced
1 tablespoon green onions, sliced
1/4 Cup Shiitake mushrooms, diced
1 1/2 tablespoon fresh basil, finely chopped
1 1/2 cup hot mashed potatoes
For Shrimp Hash:
Heat 2 tablespoons of canola oil in a sauté pan. Add half of the garlic
and coarsely chopped shrimp to pan. Cook over high heat for about 15
seconds (shrimp should not be cooked through). Season with salt
and pepper. Finely mince shrimp and reserve in a mixing bowl. Heat
another 2 tablespoons of canola oil and sauté the remaining garlic over
medium heat for about 5 seconds. Add the onion, bell peppers, green
onions, mushrooms and basil. Saute for 2 minutes, season with salt and
pepper.
Add the cooked vegetables to shrimp with mashed potatoes and thoroughly
combine. Adjust the seasonings and consistency (if you need to soften
the mixture some use a little hot milk with butter).
Form into 16 small patties. Heat 2 tablespoons of canola oil in a sauté
pan or heavy bottom skillet and sauté the reserved 8 shrimp. Remove
shrimp after they are cooked through. Place shrimp patties in pan and
sauté until nicely brown, about 1 ½ minutes per side.
FIVE SPICE SQUASH GNOCCHI
Gnocchi:
2 cups kabocha squash, baked, skin removed, mashed and strained through
a sieve
2 cups potatoes, baked, skin removed, mashed and strained through a
sieve
1 teaspoon allspice
4 cups to 5 cups of flour
1 teaspoon Salt
1 teaspoon pepper
4 each eggs, slightly beaten
Salted water for boiling gnocchi
In a large mixing bowl combine kabocha pumpkin, potato, Five Spice, 4
cups flour, and salt and pepper. Stir ingredients gently to blend. Add
eggs and stir lightly; do not over mix. The mixture will look slightly
lumpy and unmixed. Turn out on a lightly floured board and gently knead
the dough a couple of times. The dough will be slightly sticky. Cover
with a dry cloth and allow to rest for 10 minutes.
Slice 1 inch strips off the main piece of dough and gently roll into a
uniform rope shape. Cut ½” pieces from each rope and lightly roll into
oblong football shapes. In a large pot, bring water to a boil with a
little salt. Drop in gnocchi one by one. They will sink to the bottom
of the pot, but as they cook they’ll float to the top. Melt butter in a
heated pan until it starts to brown. Add cooked gnocchi and brown
slightly. Stir in vinegar. Simmer mixture until reduced by half. Stir
in herbs and salt and pepper to taste. Garnish with vegetables.
MASHED POTATO PIE
2 white potatoes peeled boiled and mashed
2/3 cup butter
1 cup white granulated sugar
½ teaspoon baking powder
1/2 teaspoon salt
½ cup heavy whipping cream
½ cup milk
2 teaspoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extracts
4 eggs beaten
2 pie shells
Preheat oven to 350 degrees. In a medium bowl, combine sugar, baking
powder and salt. Add potatoes and butter. Mix well. Gradually add
whipping cream and milk, stirring constantly until well blended. Stir
in lemon zest, lemon juice, vanilla and nutmeg. Add beaten eggs and mix
well. Pour mixture evenly into pie shells, pressing the mixture into
the bottom and making sure all edges are filled. Place in
preheated oven and bake for 1 hour. Let it cool for a few
minutes, serve and enjoy!
CHEESY POTATO FRIES
Fries:
4-6 Potatoes
1/4 cup olive oil
Sea Salt
Fresh ground pepper
Seasoning salt of choice
Sour Cream Sauce:
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk
Toppings:
1 cup (or as much as you like) shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
Cut potatoes into “steak French fries” size. Place on foiled baking
sheet. Drizzle with olive oil and lightly toss with tongs. Sprinkle
salts and pepper over the potatoes and bake at 400 for 40 minutes or
until fork tender.
Mix sour cream, ranch dressing and milk. On a separate platter smooth
out 3/4 of the sour cream sauce, Place hot potatoes on sour cream
sauce. Drizzle remaining sour cream sauce on potatoes. Sprinkle with
toppings and place under broiler for a few seconds to melt cheese.
DUTCH BACON AND GOUDA POTATO SALAD
3 pounds potatoes
10 ounces sliced bacon (about 5 to 7 slices)
1 1/4 cups mayonnaise
1/2 cup Dijon mustard
6 scallions, sliced thin
1/2 pound Gouda cheese, cut into 1/4-inch cubes
Coarse sea salt, to taste
Freshly ground black pepper, to taste
1 tablespoon cumin seed or caraway seed, toasted, for garnish
Steam the potatoes until tender, about 25 minutes. While the potatoes
are cooking, fry the bacon in a skillet over medium heat until done.
Remove the bacon from the pan, leaving the fat. When the potatoes are
done, remove them from pot and cut them into 1/2-inch cubes while still
hot. Pour the hot bacon fat over the potatoes and mix well. Let the
mixture rest for about 30 minutes. The potatoes will absorb the fat
while cooling enough to be mixed with the mayonnaise mixture. Chop the
bacon into 1/2-inch pieces.
Combine the mayonnaise and mustard and dress the cooled potatoes. Add
the bacon and scallions. Toss gently to mix. Add the cheese and mix
well again. Season with salt and pepper, to taste. Sprinkle with cumin
or caraway seeds as a garnish, if desired. 6 servings.
POTATO AND CHEESE ENCHILADA CASSEROLE
4-6 medium potatoes, peeled
1 onion, chopped
8 ounces shredded cheddar cheese, divided
1/2 teaspoon salt
2 cans (8 ounces, each) tomato sauce
2 tablespoons chili powder
1 tablespoon oil
4 8-inch flour tortillas
Cook potatoes in boiling water until tender; drain and cool. Cut in
small chunks and place in large bowl. Add onion, half of cheese and
salt; mix well. In saucepan, combine tomato sauce, chili powder and
oil. Simmer over medium heat for 5 minutes.
Place a thick layer of sauce over bottom of a 9-by-9-inch baking pan.
Place tortilla over sauce; layer with equal portions of potatoes and
remaining tortillas. Top with remaining sauce and cheese. Bake at 400
degrees for 30 minutes, or until heated through and cheese has melted.
6 servings.
CHOCOLATE POTATO CAKE
2 squares unsweetened chocolate
1 cup butter
2 cups sugar
4 eggs, beaten
1 cup cold, mashed potatoes
2 large cups flour
2 teaspoons baking soda
1 cup sour milk
2 teaspoons vanilla
Melt chocolate with butter; cool. Mix sugar and eggs; add mashed
potatoes chocolate and butter, flour, baking soda, milk and vanilla.
Pour into greased, flour dusted 8x12 inch pan or three 8" cake pans.
Bake at 350 degrees for 40 minutes. Cool and frost with topping of
choice.
ROSEMARY POTATO BREAD
8 ounces potatoes, such as russet, peeled and cut into small cubes
1 cup buttermilk
Salt
1 packet active dry yeast
1 teaspoon sugar
¾ cup warm water (105° to 115°F)
3 cups whole wheat flour
2 cups bread flour, plus extra for kneading
1½ tablespoons finely chopped fresh rosemary
1 tablespoon olive oil, for the bowl and the pan
Place the potato cubes in a medium-size saucepan and add the
buttermilk, 1 cup water, and ½ teaspoon salt. Cover the pan and bring
to a boil over medium heat. Then reduce the heat to medium-low and
simmer until the potato is very soft, about 30 minutes. Drain well, and
then mash the potato cubes in a bowl until they are smooth. Set aside
to cool.
Place the yeast and sugar in a small bowl and add the warm water. Cover
the bowl with a clean kitchen towel and let the mixture sit until it is
foamy, 5 to 10 minutes. In a large bowl, whisk together the whole wheat
and bread flours, 1½ teaspoons salt, and the rosemary. Make a well in
the center and add the yeast mixture, stirring to combine. Stir in the
cooled mashed potatoes.
Turn the dough out onto a floured work surface and knead it, adding
more bread flour as needed, until it is smooth and elastic, about 10
minutes. Form the dough into a ball. Lightly oil a large bowl with the
olive oil, place the dough in the bowl, and roll it around to coat it
with the oil. Cover the bowl with a clean kitchen towel and let it sit
in a warm, draft-free place until the dough has doubled in size, about
1½ hours.
Generously oil a 9 x 5-inch loaf pan. Gently punch down the dough to
deflate it, and then form it into a loaf. Transfer the dough to the
prepared loaf pan, cover it with a clean kitchen towel, set it in a
warm, draft-free place, and let the dough rise until it has almost
doubled in size, 30 to 45 minutes. Position a rack in the lower third
of the oven and preheat the oven to 375 degrees.
Bake until the bread is golden brown and has pulled away from the sides
of the pan, about 45 minutes. Remove the loaf from the pan and insert
an instant-read thermometer in the center of the bottom of the loaf. It
should register 190 F. If it doesn't, return the loaf to the pan and
bake it a few minutes longer. Remove the bread from the pan and let it
cool on a wire rack completely before slicing.
GREEN BEAN BANQUET
1 (14.5 oz.) can of cut green beans
1 pound kielbasa, sliced
1-1/2 cup water
3 medium potatoes, cubed
1/2 cup chopped onion
1/2 teaspoon garlic salt
1/8 teaspoon. rosemary
Salt and pepper to taste
In sauce pan, brown kielbasa slightly; add water and liquid from green
beans. Add potatoes, onion, garlic salt, and rosemary and boil until
potatoes are almost done. Stir in green beans and cook for an
additional 10 minutes. Makes 6 servings.
STUFFED BAKED POTATOES
1 (14.75 oz.) can of cream style sweet corn
6 baking potatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked ham, finely diced
1/2 cup shredded cheddar cheese
Preheat oven to 400 degrees. Bake potatoes for 1 hour, or until tender.
Cut tops from potatoes. Scoop out centers of potatoes; mash with corn,
salt, and pepper. Stir in ham and spoon mixture into potato shells.
Sprinkle with cheese and bake for 15 minutes. Makes 6 servings.
CHOCOLATE POTATO BARS
3 squares bitter chocolate
3 tablespoons butter
1/3 cup mashed potatoes
1/8 teaspoon salt
1 teaspoon vanilla
1 pound confectioners' sugar
Melt chocolate and butter. Add potatoes, salt and vanilla. Mix. Blend
in sugar. Whip until smooth. Press into 8-inch square pan. Let sit. Cut
into 12 bars.
BUTTERMILK MASHED POTATOES
12 new red potatoes with skin, about 4 pounds
3/4 teaspoon kosher salt
9 1/2 tablespoons 1% cultured low fat buttermilk
1/4 teaspoon white pepper, ground
1/4 cup unsalted butter
1/16 teaspoon dried cayenne, ground
1/16 teaspoon nutmeg, ground
43/4 teaspoon fresh parsley, chopped
1/8 teaspoon paprika
Wash and peel potatoes; cut into thirds and put into 8-quart kettle.
Cover with water, about 3 inches above potatoes; add 1 3/4 teaspoon of
kosher salt. Cook on medium-high for approximately 30 minutes, or until
soft. Drain in colander and place in bowl. Add buttermilk, white
pepper, butter, cayenne pepper, nutmeg and remaining salt; using a hand
mixer, whip the potatoes until fluffy. Place in a serving bowl and
lightly sprinkle with parsley or paprika (optional).
MOM’S POTATO SALAD
1 5 pound bag Irish potatoes, peeled and cut into 1-inch chunks
1/3 cup Italian dressing
6 large eggs
½ pound bacon slices
1 cup light mayonnaise
1/3 cup spicy mustard
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup chopped dill pickles
In a 5-quart sauce pot, place potatoes and enough water to cover; heat
to boiling over high heat. Reduce heat to medium-low, cover and simmer
10 minutes or until potatoes are fork-tender. Drain potatoes; cool
slightly. Pour Italian dressing over warm potatoes, toss gently. While
potatoes are cooling, hard boil eggs. When cooked and cool, cut eggs
into 1/2-inch chunks. In large nonstick skillet, cook bacon over
medium-low heat until browned and crisp. Drain bacon on paper towels;
crumble. In large bowl, mix mayonnaise, mustard, salt and pepper. Add
potatoes, bacon and pickles, stir gently to combine. Gently stir in
eggs. Serve warm or refrigerate before serving.
POTATO/BACON HASH
3 medium russet potatoes, peeled and cut into 1/2-inch cubes
6 slices hardwood-smoked lower-sodium bacon, coarsely chopped
1 each small onion, minced
1/2 teaspoon dried thyme, crushed
1 each scallion, thinly sliced, divided
1/4 teaspoon freshly ground black pepper
Place potatoes in a medium saucepan; cover with cold water, then bring
to a boil. Reduce heat, cover loosely, and gently boil until just
beginning to turn tender but still slightly firm, 6 to 8 minutes.
Potatoes should be underdone. Drain. Meanwhile, line a plate with paper
towels. In a large nonstick skillet, cook bacon over medium heat until
crisp, 7 to 9 minutes, stirring frequently. Transfer to prepared plate.
Drain off some fat, leaving 2 tablespoons of fat in the skillet;
discard extra. Add onion and thyme to skillet; cook over medium heat
until onion is tender, about 4 minutes, stirring frequently.
Raise heat to medium high or move skillet to the center of the
campfire. Set aside about a tablespoon of the sliced scallion greens.
Add the rest of the scallion to the skillet, along with potatoes and
pepper. Cook until potatoes are tender and browned in spots, 12 to 17
minutes, stirring occasionally. Crumble bacon and stir into the
potatoes, mixing to distribute. Garnish with reserved scallion greens
and serve immediately.
BAKED POTATO COOKIES
Yield: 80 cookies
2 medium size Russet potatoes
2 each eggs
1/4 cup sugar
1/4 cup sour cream
1/3 cup margarine, melted
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
Cut potatoes into 1-inch cubes, boil until soft. Drain and cover with
cold water. Drain again. Mash potatoes slightly. Set aside to cool.
Preheat oven to 400ºF. In processor, beat eggs. Add sugar, sour cream,
margarine and vanilla beat until smooth. In separate bowl, Mix flour,
baking soda, and nutmeg. Add 2 cups mashed potatoes and mix gently.
Add dry ingredients to egg mixture in two batches. Do Not over process.
Drop, by tablespoon onto greased cookie sheets. Bake for 12- 14 minutes
or until just turning golden brown. Serve warm. Cookies can be reheated
once they have cooled. Microwave on high - 10 seconds or serve cool.
SPANISH TORTILLA
3 large yellow or Yukon gold potatoes - about 24 ounces - peeled and
sliced 1/4 inch thick
1 tablespoon olive oil
1 medium onion, diced
7 eggs
3 egg whites
1/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 ounces goat cheese, crumbled (about 1/4 cup)
1 tablespoon fresh chopped marjoram (or 1 tsp. dried)
In a large pot, cover potatoes with cold water and cook over
medium-high heat until easily pierced with a knife, about 15 minutes.
Drain well. Preheat oven to 400 degrees F. While potatoes are
cooking, heat oil in a large nonstick ovenproof skillet over
medium-high heat. When oil is hot, saute onion for 5 minutes, until
softened and translucent, In a large bowl, lightly beat eggs and
egg whites with salt and pepper until well combined but not too foamy.
Add potatoes, goat cheese, and marjoram and mix to combine.
Pour egg mixture into pan with the onions, pressing mixture into an
even layer with a spatula and shaking gently to prevent sticking.
Reduce heat to medium and cook until golden brown on bottom and almost
set, about 10 minutes. Place skillet in oven and cook until tortilla is
completely set, about 5 minutes. Gently loosen from pan. Place a
serving plate over the skillet and invert the tortilla onto the plate.
Serve warm or at room temperature, sliced into wedges.
MAYONNAISE BRAZILIAN POTATO SALAD
2 eggs
1 cup frozen green peas
5 medium potatoes cut in 3/4" pieces
2 carrots, fresh, peeled, diced, 1/2 inch pieces
3/4 cup mayonnaise
2 tablespoon fresh lime juice
3/4 teaspoon salt
Pepper to taste
Place eggs in a small saucepan, cover with tepid water, and bring to a
boil over high heat. Turn off heat, cover, and let sit for 20 minutes.
Run under cool water until cool enough to handle, then peel and
coarsely chop. Set aside. While eggs sit, fill a medium saucepan with
water and bring to a boil. Cook frozen peas for 3 minutes. Use a
slotted spoon to transfer peas to a bowl. Add potatoes and carrots to
boiling water and cook for 15 to 20 minutes, until potatoes are just
cooked through. Drain. Run cold water over potatoes and carrots until
cool. In a small bowl, whisk together mayonnaise, lime juice, salt, and
pepper. Place peas, potatoes, carrots, and chopped eggs in a large
serving bowl. Add seasoned mayonnaise and stir until combined.
Refrigerate until ready to serve.
POTATO BOATS
2 large Russet potatoes (12-14 ounces each, cut lengthwise)
1 tablespoon butter
8 eggs, beaten
1 medium tomato, chopped
1/4 cup crumbled cooked bacon
1/2 cup shredded sharp cheddar cheese
1 to 2 scallions, sliced
Preheat oven to 400 degrees. Scrub potato and pierce skin several times
with a fork. Place on a baking sheet and bake 55 to 65 minutes, or
until tender. Let cool 5 minutes, then slice in half lengthwise and
scoop out pulp, leaving 1/4 inch thick shell. In a large skillet, melt
butter over medium heat, scramble eggs until firm. Evenly divide eggs
into potato halves and sprinkle with tomatoes, bacon, cheese and
scallions. Place on baking sheet and heat in oven 5 minutes, or until
cheese is melted. 4 servings.
Note: Save the scooped out potato and mash with a bit of butter, salt,
and pepper. Then simply pan-fry it for a double bonus.
WET CHOCOLATE L’ORANGE POUND CAKE
3 cups granulated sugar
1 1/2 cups margarine or butter (3 sticks), softened
3 cups all-purpose flour
1 8 ounce container sour cream
1 large potato, cooked and mashed
1/2 cup unsweetened cocoa
1/2 cup orange juice
1 teaspoon baking soda
2 teaspoons orange extract
1/4 teaspoon salt
5 large eggs
Cream Cheese Icing (below)
Raspberries for garnish
About 4 hours before serving or early in the day: preheat oven to
350°F. Grease and flour 10 inch tube pan. In a large bowl, with
mixer at low speed, beat sugar with margarine or butter just until
blended. Increase speed to high, beat 3 minutes or until light and
fluffy, scraping bowl often with rubber spatula.
Reduce speed to low, add flour and next 8 ingredients; beat until well
mixed, constantly scraping bowl. Increase speed to high, beat 2
minutes, occasionally scraping bowl. Spoon batter into prepared pan.
Bake 1 hour and 30 minutes or until toothpick inserted in center of
cake comes out clean. Cool cake in pan on wire rack 15 minutes. With
spatula, loosen cake from pan, remove from pan and cool completely on
rack. When cake is cool, prepare Cream Cheese Icing, spread on top of
cake allowing some to drizzle down the sides of cake. Garnish cake with
raspberries.
Cream Cheese Icing:
1 3 ounce package cream cheese, softened
1 tablespoon milk
2 cups confectioners' sugar
1 teaspoon vanilla extract
In a small bowl, with mixer at low speed, beat softened cream cheese
and milk until smooth. Beat in confectioners' sugar and vanilla extract
until well-blended and a good spreading consistency, adding additional
milk if necessary.
CHOCOLATE CAKE
½ cup oleo
2 cups Sugar
¾ cup melted chocolate
1 cup mashed potatoes
2 eggs, beaten well
1 cup sour milk
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
Cream the oleo and sugar in a bowl until light and fluffy. Blend in
chocolate, potatoes, eggs, sour milk and vanilla. Add flour and soda.
Mix well. Pour into 2 greased and floured square cake pans. Bake for 30
minutes or until cake tests done. Cool in pan for approximately 10
minutes. Cool on wire rack and ice with your favorite frosting.
MASHED POTATO DOUGHNUTS
¼ cup vegetable shortening
1 ½ cups sugar
½ teaspoon salt
2 eggs
1 cup mashed potatoes
4 cups all-purpose flour
3 teaspoon baking powder
½ teaspoon nutmeg
1 ½ teaspoon soda
1 cup sour milk or buttermilk
Oil for frying (lighter oils work best)
Blend shortening, sugar, salt and eggs. Stir in freshly mashed
potatoes. Sift flour with baking powder, nutmeg and soda. Add
alternately with the milk. Roll out to ½ inch thickness on floured
board. Cut with doughnut cutter and fry in hot oil.
THE POTATO CHIP COOKIE
Made with Herr's® Regular Potato Chips
1/2 cup unsalted butter, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup crushed Herr's® Potato Chips
Heat the oven to 350 degrees. Cream together the butter, sugar, and
vanilla extract. Gradually add the flour and mix completely. Stir in
the chips. Drop the batter by teaspoonful onto an ungreased cookie
sheet. Bake for 2 minutes or until the edges brown. Makes 2 dozen.
POTATO FUDGE
3 tablespoons shortening
3 tablespoons butter
1/2 cup plus 1 tablespoon cocoa
1/3 cup mashed potatoes
1/8 teaspoon salt
1 teaspoon vanilla
1 pound powdered sugar
1/2 cup chopped nuts (optional)
In a microwave safe bowl, melt shortening and butter in the microwave.
Stir in cocoa until smooth. Add potatoes, salt and vanilla. Mix well.
Blend in powdered sugar, mix and add nuts. Dough will be very lumpy.
Knead until smooth. Press into a buttered 8x8 inch pan. Cool in the
refrigerator before cutting. Makes 64 pieces.
POTATO DOUGHNUTS
1 cup sugar
1 cup hot mashed potatoes
2 tablespoons butter
2 eggs, beaten
1 cup milk
2 teaspoons baking powder
Flour
Salad oil
Mix sugar with potatoes; add butter and mix well. Add eggs, milk,
baking powder and enough flour to thicken to roll and cut. Fry a few at
a time in hot oil until golden on each side. Eat as is or sprinkle with
cinnamon and sugar mix or powdered sugar.
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