Penny-Wise Potatoes Provide Essential Nutrients
Looking for a good buy at the
grocery store? Then reach for
potatoes. They cost just pennies
per serving and provide good
nutrition for the money.
In fact, potatoes are one of the
most economical sources of
thiamin, vitamin C and iron. And,
potatoes are an inexpensive table
protein as well.
The best diet is one based on a
variety of familiar foods that are
good for us. And that includes the
potato. One 2%-inch diameter
potato has only 100 calories. A
bigger potato means only a few
extra calories.
That the potato is versatile is an
added bonus. It comes in different
types and can be boiled, baked,
steamed, fried or combined with
other ingredients to create hun
dreds of unique and delightful
dishes for your family.
DUTCH STEWED POTATOES
1 onion, sliced
1 tablespoon fat, melted
Vz teaspoon salt
Dash of pepper
1 teaspoon minced parsley
2 cups diced uncooked potatoes
1% cups boiling water
2 teaspoons flour
Cook onion in fat 5 minutes. Add
salt, pepper, parsley and potatoes;
cover with boiling water and cook
until tender. Thicken with flour
which has been mixed with a little
cold water. Makes 4 servings.
Martin L. Roy
Warrenton, Va.
RATATOUILLE TOPPED
POTATOES
4 Idaho baking potatoes (about 8
ounces each)
V« cup butter
cups thinly sliced onion
1 clove garlic, crushed
2 cups sliced zucchini
2 cups cauliflowerettes
1 cup coarsely chopped green
pepper
18-ounce can prepared pizza sauce
1 cup tomato sauce with tomato
bits
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
2 cups shredded Cheddar cheese
V* cup butter
Preheat oven to 400°F. Pierce
potatoes with tines of a fork.
Spread with butter. Bake until
tender, about 50 minutes. Mean
while, melt Vt cup butter in large
skillet. Saute onion and garlic until
tender, about 10 minutes. Stir in
zucchini, cauliflower, green
pepper, pizza sauce, tomato sauce,
seasonings and Worcestershire.
Simmer, covered, 13 to 15 minutes
or until vegetables are tender
crisp. To serve, split each potato to
open. Spread each with 1
tablespoon butter and V« cup
Cheddar cheese. Spoon V* of
vegetable mixture over each. Top
with Vi cup Cheddar cheese. Serve
immediately.
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
February
28- Cake Frosting
March
7-
14-
Home On The Range
GOURMET POTATOES
6 medium potatoes
2 cups shredded Cheddar cheese
cup butter
IM> cups sour cream (room tem
perature)
Mi cup chopped green onions
1 teaspoon salt
Mi teaspoon pepper
2 tablespoons butter
Cook potatoes in skins. Cool.
Peel and shred. In saucepan over
low heat, combine butter and
onions and cook for 5 to 10 minutes.
(Do not brown.) Add cheese. Stir
occasionally until almost melted.
Remove from heat and blend in
sour cream, salt and pepper. Fold
in potatoes and bake in a 2-quart
casserole. Sprinkle with paprika.
Bake 25 minutes or until heated
through in medium oven. Bake at
350°F. Serves 8.
HAM AND POTATO
CRUNCHSALAD
Mi cup butter
2 cups instant mashed potato
flakes, dry
M* teaspoon onion salt
1 6-ounce jar marinated artichoke
hearts, drained (reserve liquid)
1 cup chopped celery >
Mi cup vegetable oil
V« cup tarragon vinegar
1 teaspoon salt
1 2-ounce jar diced pimientos,
drained
2 cups cut-up fully cooked smoked
ham
6 cups coarsely shredded iceberg
lettuce
Vfe cup shredded Jarlsberg or Swiss
cheese
Heat butter in 10-inch skillet over
medium-low heat until melted. Stir
in potatoes and onion salt. Cook,
stirring constantly, until potatoes
are dark brown,' 5 to 8 minutes;
reserve.
Chop artichoke hearts; place in
2-quart saucepan. Stir in reserved
artichoke heart liquid, the celery,
oil, vinegar, salt and pimientos;
heat until hot. Mix ham, lettuce
and artichoke heart mixture in
large bowl. Sprinkle with browned
potatoes and cheese. Serve im
mediately. Makes 6 servings.
WHITE POTATO CUSTARD
Line 9-inch pie plate with pastry.
Add 2 tablespoons butter to 1 cup
mashed potatoes. Beat well. Add:
1 cup sugar
3 eggs, slightly beaten
2 cups milk, small amount at a
time
1 teaspoon vanilla
Fill pie shell with custard and
sprinkle top with nutmeg. Bake in
pre-heated oven at 450°F. for 15
minutes. Reduce heat to 350°F. and
continue baking 25 to 30 minutes or
until knife inserted in center comes
out clean.
Recipe Topics
Stir-fry Favorites
Cakes
CHEESY
SCALLOPED POTATOES
Mi cup salad dressing
2 tablespoons flour
Mi teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup shredded cheddar cheese
4 cups thinly sliced or shredded
potatoes
Combine salad dressing, flour,
salt and pepper. Gradually add
milk; cook, stirring constantly,
over low heat until thickened. Add
cheddar cheese; stir until melted.
Place potatoes in 10x6-inch baking
pan. Pour sauce over potatoes.
Bake at 350°F. for 55 to 60 minutes
or until potatoes are tender. Makes
6 servings.
Marian Stoltzf us
Parkesburg
CALORIE CONSCIOUS
STUFFED POTATOES
2 medium Russet potatoes
% cup low-fat cottage cheese
1 tomato, chopped and drained
*4 cup minced parsley
Anna Martin
Reinholds
2 tablespoons minced chives or
green onions
V 4 teaspoon each salt and pepper
Dash of crushed dill weed
1 tablespoon grated Parmesan
cheese
Scrub potatoes; pierce with fork.
Bake at 400°F. for 50 to 60 minutes
or until tender. Remove lengthwise
slice from each potato; scoop out
pulp leaving a V<-inch shell. Mash
pulp; stir in cottage cheese,
tomato, parsley, chives, salt,
pepper and dill weed. Fill shell
with cottage cheese mixture;
sprinkle with Parmesan cheese.
Bake at 400°F. for 15 minutes or
until thoroughly heated. Makes 2
main dish servings. Each serving
has approximately 250 calories.
MUSHROOM-POTATO
CASSEROLE
1 cup shredded Gruyere cheese
1 cup shredded Cheddar cheese
Vi cup sour cream
cup dry curd cottage cheese
1 medium onion, finely chopped
1 teaspoon dried leaf thyme
2 pounds (approximately 4)
potatoes, pared, thinly sliced
Vz pound fresh mushrooms, sliced
2 tablespoons flour
Salt and pepper to taste
V 4 cup wheat germ
3 tablespoons butter or margarine
In medium bowl, combine
cheese, sour cream, cottage
cheese, onion and thyme. Butter
shallow 2-quart baking dish;
arrange one-third of the sliced
potatoes in dish. Top with half the
cheese mixture and half the
mushrooms tossed in flour.
Sprinkle with salt and pepper.
Repeat with remaining
ingredients, finishing with a layer
of potatoes. Sprinkle with wheat
germ. Dot with butter. Bake in
350°F. oven for 1 to IV< hours or
until potatoes are tender. Cool 10
minutes before serving. Makes 4
servings.
Frances Homa
Alpha, N. J.
POTATO CHIP
APPLE CRISP
2 cups finely crushed potato chips
* 4 cup confectioner's sugar
l 4 cup whole wheat flour
1 tablespoon grated lemon peel
1 tablespoon vegetable oil
v z teaspoon cinnamon
J /4 teaspoon nutmeg
5 large tart apples, pared, cored
and sliced
% cup sugar
1 tablespoon all-purpose flour
V 4 cup oatmeal
Top baked potatoes with butter, Cheddar cheese and
ratatouille for a fast, savory entree.
Featured Recipes
This week’s featured recipes come from Betty Kroll, a 60-year
old farm woman from Mannington Township, N. J. On their family
farm, Betty and her husband, Henry, raise corn, hay, about 60 head
of cattle and 30 horses.
Here, Betty shares her recipes for pound cake (her special bir
thday, wedding and all-occasion cake), and for lemon meringue pie
(she makes three - one for her home and two for friends and
company). To learn more about Betty, look for the story featuring
her in this week’s B section.
3 cups flour
1 teaspoon baking powder
Ms teaspoon salt
1 cup butter
Vz cup shortening
3 cups sugar
6 eggs
IVi teaspoons rum extract
1 teaspoon lemon
1 cup milk
Cream shortening and sugar until light and fluffy. Add one egg at
a time. Add extracts (takes 10 minutes to beat). Add dry
ingredients alternately with milk.
Pour into 10-inch greased and floured tube or bundt pan. Bake at
325°F. for IV2 hours. Cool in pan for 15 minutes on rack. Then turn
out and finish cooling. If putting glaze on, poke holes in top.
Prepare lemon glaze or powdered sugar topping. Glaze: *6 cup
sugar, V 4 cup water, teaspoon lemon extract. Boil 2 minutes. Do
not overcook. Pour glaze while hot.
1 cup cornstarch
3% cups sugar
Vz teaspoon salt
6 cups boiling water
9 eggs, separated
1 cup lemon juice, fresh squeezed
6 tablespoons butter
3 teaspoons grated rind (3 lemons)
3 baked pie shells
2 tablespoons cornstarch
1 cup cold water
4 tablespoons sugar
teaspoon salt
12 tablespoons sugar
1 teaspoon creme of tartar
Cook, cornstarch, sugar and salt over boiling water until clear.
Stir in small amount in egg yolks. Blend well and cook on low heat.
Remove from heat. Add grated rind, lemon juice and butter. Pour
into shell. Combine cornstarch, cold water, sugar and salt. Cook
until clear.
Beat cream of tartar and egg white, slowly add sugar. Beat well
Add cooled cornstarch mixture. Spoon meringue to seal edges.
Bake at 350°F. for 12 to 15 minutes.
Pound Cake
Lemon Meringue Pie