Potatoes—America’s
Favorite Vegetable
Recently I read that fresh pota
toes are making a comeback. In my
family, potatoes never lost their
popularity for appearing as a com
plimentary dish to almost every
dinner. The versatile potato can be
made and seasoned in so many dif
ferent ways that we never tire of
eating it.
We obviously aren’t the only
people who love potatoes, the
potato stand at the Farm Show is
jammed with eager customers who
stand in line for as long as 15
minutes to get either French fries
or a baked potato.
For taste, recipes are hard to
compete with the traditional
baked, mashed or whole potato
topped with brown butter, but the
variety definitely adds enjoyment
to those who consider the potato a
basic pan of their diet
A medium-sized potato con
tains about 116 calories, according
to the U.S. Agriculture Depart
ment, has no cholesterol, is low in
both sodium and fat, and rich in the
B vitamins and vitamins C and K.
CHEESE POTATOES
1 large bag country style frozen
potatoes
4 tablespoons butter
4 tablespoons flour
2 cups milk
8 ounces shredded cheese
Melt butter, blend in flour, add
milk and microwave until thick
and bubbly. Pour half the cheese
into the hot sauce. Stir until
melted. Put potatoes in a
9x13-inch pan. Pour cheese sauce
over potatoes and sprinkle the
remainder on top. Bake, covered,
at 350 degrees for 15 minutes.
Uncover and bake 25 more
minutes.
Dauphin Co. Dairy Promotion
POTATO-CHEESE SOUP
'A cup chopped onions
1 teaspoon paprika
2 tablespoons butter
2 cans of canned milk
2 cans (10% -ounce each) con
densed cream of potato soup
1 cup shredded Monterey Jack
cheese
Cook onions with paprika in
butter until tender. Add remaining
ingredients; heat, stirring
occasionally.
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
Jan.
20-
27-
Feb
3- Beef
10- Chocolate Lovers’ Month
Home On The Range
BROWN POTATO SOUP
'A cup celeiy, chopped
'A cup onions, minced
'A teaspoon caraway seed
2 tablespoons butter
2 cans condensed cream of pota
to soup
2 cups canned milk
'/< cup chopped parsley
Pumpernickel croutons
Brown celery, onions, caraway
seed in butter. Cook until tender.
Blend in soup, milk and parsley.
Heat, stirring occasionally. Serve
garnished with croutons made
from leftover pumpernickel bread.
Contributor writes that this soup
is enjoyed in Germany and it takes
no longer than 10 minutes to pre
pare from start to finish.
Betty Biehl
Mertztown
SOUR CREAM POTATOES
6-10 potatoes, cooked and
grated
'/ cup butter, melted
VA cups sour cream
'A cup chopped onion
'A teaspoon pepper
1 teaspoon salt
2 cups grated sharp Cheddar
cheese
Combine butter, sour cream,
onion, pepper, salt and cheese with
potatoes. Place in a buttered cas
serole. Refrigerate overnight or
bake immediately for 30 minutes
in 350 degree oven.
Juanita Plank
Mifflin Co. Dairy Princess
SKILLET FRANKS AND
POTATO AU GRATIN
1 large onion, sliced thin
1 green pepper, sliced thin
2 tablespoons margarine
1 box au gratin potato mix
I'A cups boiling water
Vi cup milk
1 tablespoon dry mustard
1 teaspoon paprika
1 package franks, sliced '/> -inch
thick
In a medium-sized broiler-proof
skillet, saute onion and pepper in
margarine. Stir in potatoes with
sauce mix, water and milk, mus
tard and paprika. Stirring frequent
ly, bring to boil. Reduce heat and
simmer 15 minutes.
Stir in franks, simmer S minutes.
Place skillet under broiler 3
minutes or until potatoes arc crusty
and golden brown.
Betty Biehl
Mertztown
Lamb
Pancakes
French fries remain a popular choice for kids. These
Elizabeth Kauffman of Lancaster show their pleasure
Farm Show in Harrisburg.
PASTY
3 cups flour
1 cup shortening
1 teaspoon salt
5 tablespoons cold water
Filling, combine:
2 thinly sliced potatoes
2 teaspoons chopped onions
Salt and pepper
1 pound ground beef
2 thinly sliced small carrots
Butter
Sift flour and 1 teaspoon salt
together. Cut in shortening. Gradu
ally sprinkle water over mixture,
mixing with fork. Add only
enough water to hold pastry
together. Divide pastry into two
portions. Roll each about 9-inches
round and 'A -inch thick. Place half
of the filling on half of the pastry.
Season with salt, pepper and but
ter. Fold the other portion of pastry
over and seal the edges with a fork.
Slit the top. Place on a baking sheet
and bake for 15 minutes at 450
degrees. Reduce heat to 350
degrees and bake 40 minutes
longer,
SNOWY MASHED POTATO
CASSEROLE
4 pounds potatoes, peeled and
quartered
1 cup sour cream
'/«teaspoon pepper
V* cup chopped chives
2 teaspoons salt
1 clove garlic, crushed
'/< teaspoon paprika
1 tablespoon butter
1 package (8 ounces) cream
cheese, softened
Cook potatoes in boiling salted
water until tender. Drain. Place in
large mixer bowl, beat until light.
Beat in cream cheese, sour cream,
salt, pepper and garlic at high
speed until smooth. Stir in
chopped chives. Spoon into lightly
greased 10-cup casserole dish;
sprinkle with paprika. Dot with
butter. Bake at 350 degrees until
top is golden, about 30 minutes.
Serves 10.
Peggy WLssler
Brownstown
Mary Werner
PA Alternate Dairy Princess
Josephine Matenus
Dallas
BROWN POTATO SOUP
2'A cups diced, peeled potatoes
4 cups water
1 tablespoon salt
V* teaspoon pepper
'A teaspoon onion salt
'A teaspoon celery salt
4 cups milk
2 tablespoons butter
V\ cup flour
Cook potatoes until tender in 2
cups water. While cooking, add
salt, pepper, and onion and celery
salts. Drain and save. Add milk
and remaining 2 cups water to
drained, seasoned potato water.
Featured Recipe
Minnie Schlegel of Fleetwood, Berks County, captured first
place in Saturday’s second annual Blue Ribbon Apple Pie Contest
at the 74th Pennsylvania Farm Show.
Representing the 1989 Reading Fair, Mrs. Schlegel earned $lOO
for her Creamy Apple Pie. The recipe she submitted was nearly
identical to her Bavarian Apple Pie which placed second last year.
Fifty-nine contestants brought or sent pies for the contest, open
only to top individuals who were first place winners in the apple
pie class at their local fair during 1989. Judging was based on
overall appearance, crust and filling.
Second place in the contest went to the York Inter-State Fair
apple pie winner, Belinda Myers of Dallastown. She earned $6O
for her pie called Peachy Apple Pie.
Third prize and $4O went to the representative from the Big But
ler Fair, Shirley Hulihan of Slippery Rock. Her pie was called
Breakfast Apple Pork Pie with a Cheddar Cheese Crust.
Beat together:
'A cup soft butter.
'/< cup granulated sugar
'A tsp. vanilla.
Gradually add:
1 cup all purpose flour
Press into bottom and up sides of a deep 9” pie pan,
Beat together:
1 8-ounce package cream cheese
'/* cup granulated sugar.
Add:
1 egg ,
Vi teaspoon vanilla.
Beat until smooth. Spread evenly over crust.
Combine 4 cups thinly sliced apples
'A teaspoon cinnamon
Vi cup granulated sugar.
Layer over cream cheese mixture.
Dot with 1 tablespoon butter. Sprinkle with 'A cup chopped
pecans or hickory nuts. Bake at 400 degrees for 15 minutes, then
lower heat to 350 and bake an additional 30 minutes. If apples are
getting too brown, cover with foil.
three sisters, Ami, Emily and
with those purchased at the
Heat to boiling, simmer. While liq
uid simmers, cut butter into flour
until mixture lodes like crumbs.
Brown these in small heavy skillet,
stirring constantly. Stir browned
crumbs into hot liquid; cook about
5 minutes, stirring. Add potatoes
and heat about 5 minutes more.
Serve hot. Excellent with crackers.
Serves 6 to 8.
Kynel Bomgardner
Lebanon Co. Dairy Princess
CREAMY APPLE PIE
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