Bake some nutrition-packed potatoes
If you’re a “meat ‘n potatoes”
type, you’ll be pleased to know that
the potato is rich in a number of
essential nutrients. A medium
potato, for only about 100 calories,
can deliver over one-third of your
daily need for Vitamin C, one-fifth
of your daily Vitamin 86, and ten
percent of your need for niacin,
iron and copper.
And, to top off this vegetable’s
outstanding resume, it is virtually
fat-free. Easy to prepare, it is,
unlike many other vegetables,
usually a favorite with children.
At pennies per pound, the potato
is a real food bargain and will help
to stretch your food dollars.
BACON-POTATO CASSEROLE
7 medium potatoes
1 medium onion
Vz pound bacon
1 can cream of mushroom soup
1 can cream of chicken soup
Salt and pepper to taste
' 2 tablespoons bacon fat
8 ounces mild Cheddar cheese
Pare potatoes whole and shred
with onions. Fry bacon in small
pan until crisp. Mix the soups,
bacon fat, bacon, cheese, salt and
pepper. Add potatoes and onions,
mix and pour into a 2-quart
casserole. Bake at 375°F. for 1
hour.
Charlene Gingrich
Mercersburg
POTATO PIE LORRAINE
1 unbaked 9-inch pastry shell
2 cups mashed cooked potatoes
l /2 cup light cream
1 tablespoon butter
% cup cream-style cottage cheese
% cup dairy sour cream
2 eggs
'■k teaspoon salt
1/8 teaspoon garlic powder, op
tional
1/8 teaspoon cayenne, optional
1/8 teaspoon pepper
IVz cups shredded Swiss cheese (6
ounces)
Ms cup chopped onion
8 ounces bacon, crisp-cooked,
drained and crumbled (optional)
Line unpricked pastry shell with
foil. Fill with dried beans. Bake in
450°F. oven for 5 minutes; remove
beans and foil. Bake 5 to 7 minutes
longer or until nearly done.
Remove from oven; reduce heat to
425°F. Combine mashed potatoes,
cream, and butter; set aside. In a
large mixer bowl, combine cottage
cheese, sour cream, eggs and
seasonings; beat with electric
mixer until smooth. Add potato
mixture, beat 1 minute more. Stir
in Swiss cheese, onion and bacon, if
desired. Pour into warm pastry
shell. Bake in 425*F. oven for 40 to
45 minutes or until golden brown.
Makes 6 to 8 servings.
Mrs. Yvonne Mununert
East Berlin
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit. Send your recipes to Sue Keene, Lancaster
Farming, P.O. Box 366, Lititz, PA 17543.
October
12 Pork Month
19 Healthy Heart Recipes
26 Pumpkin Recipes
Home Oi The Range
POTATO CRUST
HAM AND CHEESE
2 cups mashed potatoes, made with
skim milk
2 tablespoons prepared mustard
1 pound cooked ham, cubed
V 2 cup low-fat cottage cheese
2 slices low-fat Cheddar cheese,
crumbled
Mix mashed potatoes and
mustard. Spread evenly in bottom
of non-stick 8-inch square baking
pan. Add ham cubes in layer on top
of potatoes. In electric blender,
blend cottage cheese and Cheddar
cheese until fairly smooth. Spread
over ham. Bake at 350°F. for 30
minutes or until casserole is
heated through.
TRIM TUNA HASH
1 tablespoon diet margarine
2 7-ounce cans water-packed tuna
2 cups cooked diced potatoes
V 2 cup chopped onion
3 tablespoons chopped pimiento
17 3 /4-ounce can chicken gravy
1 teaspoon celery salt
Dash pepper
In medium non-stick skillet, heat
margarine. Meanwhile, in medium
bowl, combine remaining
ingredients.
Spread tuna mixture in skillet
and cook 15 minutes until browned
on one side. Turn over and cook 15
minutes more until heated through
and browned on other side.
Makes 4 servings, about 230
calories each.
POTATO PATTIES
2 cups raw shredded potatoes
1 egg, beaten
2 tablespoons grated onion
1 tablespoon flour
V 2 teaspoon salt
2 tablespoons fat or oil
Mix shredded potatoes with egg,
onion, flour and salt. Drop from
tablespoon into hot fat in fry pan.
Fry on both sides until crisp.
GOURMET POTATOES
6 medium potatoes
2 cups shredded sharp Cheddar
cheese
V« cup butter
1% cups sour cream
Vz cup chopped onion or chives
1 teaspoon salt
V 4 teaspoon pepper
2 tablespoons butter
2 tablespoons paprika
Cook potatoes in skins. Cool, peel
and shred coarsely. Saute butter
and onions in saucepan. (If using
chives, stir in with seasonings).
Add cheese and melt over low heat.
Remove and blend in sour cream
(chives), salt and pepper. Fold in
potatoes. Put in a 2-quart greased
casserole. Dot with 2 tablespoons
butter and paprika. Bake un
covered at 350*F. for 30 minutes.
Can also be made in crockpot
takes about 3 hours.
CREAM CHEESE POTATOES
5 pounds potatoes
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion salt
1 teaspoon salt
1 4 teaspoon pepper
2 tablespoons butter
Mash potatoes and add cup
milk. Add remaining ingredients
and mix. Pour in casserole dish
and place in refrigerator one to two
weeks before making. Bake at
350°F. for 45 minutes.
CREAMY GERMAN
POTATOSALAD
3 1 /2 pounds potatoes (12 medium)
8 ounces bacon (about 12 strips)
1 medium onion, chopped
U cup sugar
2 tablespoons all-purpose flour
l‘/ 2 teaspoons salt
*4 teaspoon pepper
1 cup water
1 n cup vinegar
1 cup dairy sour cream
Cook potatoes in boiling salted
water for 35 minutes or until
tender. Drain. Meanwhile, in
skillet, cook bacon until crisp.
Drain bacon, reserving J 4 cup
drippings in skillet. Crumble
bacon; set aside. Cook onion in
reserved drippings until tender but
not brown. Stir in sugar, flour, salt,
and pepper. Add water and
vinegar. Cook and stir until
mixture thickens and bubbles.
Remove from heat; stir in sour
cream.
Peel and slice warm potatoes;
toss with the warm dressing and
half of the bacon. Turn into serving
bowl. Sprinkle remaining bacon on
top. Granish with sprigs of parsley,
if desired. Serve the salad warm.
Makes 8 to 10 servings.
POTATOSOUP
1 large onion, chopped
2 tablespoons butter or margarine
5 large potatoes, cut in small
pieces
1 cup water
3 cups milk
2 teaspoons salt
Pepper to taste
Cook onion in fat until tender.
Add potatoes and water. Boil
gently, covered, for 15 minutes or
until potatoes are tender. Mash
potatoes. Add milk and seasonings.
Heat slowly to serving tem
perature, stirring occasionally to
prevent sticking.*
BEST OVEN HASH
1 cup ground cooked beef
1 cup sliced cooked potatoes
l/ 4 cup coarsely ground onion
M* cup snipped parsley
2 teaspoons Worcestershire sauce
2 3 cup milk
1 4 cup fine dry bread crumbs
1 tablespoon butter or margarine,
melted
Mix first 6 ingredients, 1
teaspoon salt and dash of pepper.
Turn into a 1-quart casserole. Mix
crumbs and butter; sprinkle on top
casserole. Bake at 350°F. for 30
minutes. Serves 4.
ITALIAN VEAL STEW
8 pieces of veal shank, well
trimmed
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
2 tablespoons ketchup
1 tablespoon lemon juice
2 chicken bouillon cubes
1 teaspoon oregano
l/ 2 teaspoon rosemary
4 medium potatoes, peeled and
quartered
4 small white onions, peeled
4 medium carrots, peeled and
chopped
2 medium stalks celery, chopped
1 tablespoon chopped parsley
In large, heavy, non-stick Dutch
oven, brown veal in olive oil. Add
chopped onion and garlic; cook
five minutes. Stir in ketchup,
lemon juice, bouillon cubes,
oregano, rosemary and 1 cup
water. Cover and simmer one hour
or until meat is almost tender. Add
remaining ingredients; simmer,
covered, 30 minutes longer or until
meat and vegetables are tender.
SCALLOPED POTATOES
6 medium potaotes
*4 cup minced onion
1 teaspoon celery seed
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
Featured Reefy
The week of Oct. 7 to 12 has been designated Mushroom Week in
Pennsylvania. Producers in the state raise an estimated $lOO
million of mushrooms annually.
To celebrate this special week, try the mushroom recipe below.
This featured recipe comes from Dorothy Todd, who owns and
operates Todd Mushrooms in Nottingham with the help of her son.
To leant more about Dorothy and raising mushrooms, turn to the
story featuring her in this section.
Ms pound mushrooms
3 cups cooked rice
5 tablespoons butter
2 scallions, chopped
Ms cup chopped celery
2 tablespoons chopped parsley
* 2 teaspoon salt
Ms teaspoon thyme
Mt teaspoon nutmeg
Pepper
Mg cup chicken or beef broth
1 tablespoon lemon juice
Slice Ms pound of mushrooms on the large blade of a vegetable
grater. Heat 3 tablespoons of butter in a large skillet until it begins
to spatter. Saute over half of the sliced mushrooms for 3 minutes,
stirring often, and remove them to a large bowl. Heat 2 more
tablespoons of butter and saute the remaining mushrooms with 2
chopped scallions and Ms cup chopped celery. Remove to the bowl.
Add 3 cups of cooked rice (it should be firm, not soft) and 2
tablespoons of chopped parsley, Ms teaspoon each of salt and thyme,
*■'4 teaspoon of nutmeg, a few turns of the pepper mill, Ms cup of
stock and 1 tablespoon of lemon juice. Stir everything together
lightly. Makes stuffing for 5 or 6 pounds of poultry, meat, or fish.
1/8 teaspoon pepper
P/4 cup milk
Peel and slice potatoes. Place a
layer of potatoes in casserole and
sprinkle on some onion and celery
seed. Continue this pattern until
casserole is full. Melt butter in
skillet, add flour, salt and pepper.
Lightly brown mixture and blend
in milk. Stir continously and bring
to a boil. Pour mixture over
potatoes. Bake in 350°F. oven for
one hour.
TWO-CHEESE POTATOES
6 medium potatoes
2 cups small-curd cottage cheese
1 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped fresh
parsley
1 teaspoon dried dillweed
P/2 teaspoon salt
*'2 cup shredded Cheddar cheese
Cover potatoes with salted water
and bring to a boil; reduce heat
and cook about 30 minutes or until
tender. Cool slightly. Peel and
thinly slice potatoes. Place in a
large bowl.
Combine the next 6 ingredients,
add to the potatoes, stirring gently.
Spoon potato mixture into a lightly
greased IMi-quart casserole.
Sprinkle casserole with shredded
cheese. Bake at 350°F. for 30 to 40
minutes or until bubbly. Makes 6 to
8 servings.
Mushroom Rice Stuffing