86-Lancaster Farming, Saturday, February 16, 1991
Borne On The Range fll
You’ve known for years that
potatoes taste good and are good
for you. But don’t forget, they’re
versatile and easy to prepare 100.
Here’s a collection of our read
ers’ best recipes. If you want more
recipes, send a stamped, self
addressed, business-sized enve
lope to The Potato Board, Dept.
MP, P.O. Box 16111, Denver, CO
80216.
GOURMET BAKED
POTATOES
4 medium potatoes
/ cup chopped green onions
1 cup sour cream
4 strips bacon, diced
4 tablespoons Parmesan cheese
'A teaspoon salt
2 tablespoons butter
Bake potatoes at 400 degrees for
1 hour. Cool. Fiy bacon until crisp.
Remove from pan, but maintain
drippings. Saute onions until soft
in skillet. Cut potato shallow on top
and scoop out inside. Mash well,
adding butter. Put potato mixture
in skillet Add remaining ingre
dients and mix well. Heat thor
oughly. Stuff mixture back into
potato skins. Dot with butter and
sprinkle with paprika. Bake at 350
degrees for 30 minutes. May be
made ahead and frozen or refriger
ated. Bring to room temperature
before healing to serve.
Frances A. Smith
White Hall, MD
POTATO SUPREME
Cook 6 to 8 potatoes with skins
on. Cook in salt water. Refrigerate
overnight. Peel and grate coarsely.
Add;
'/«cup melted butter
2 cups shredded Cheddar cheese
A cup chopped onion
1 pint sour cream
A teapoon pepper
A teaspoon salt
Pul in V/i quart shallow baking
dish. Bake 350 degrees for 35 to 40
minutes. Serves 6.
This can be made ahead of time
and refrigerated until ready to
bake. Great for picnics if hotdishes
arc needed.
Frances A. Smith
White Hall, MD
CRISP FRENCH FRIES
Potatoes
Cold Water
Hot oil
Peel potatoes; cut into 'A -inch
spears. Place in cold water for 5 to
10 minutes, or overnight in
refrigerator, to remove starch from
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
- ants 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.
February
23- Heart Healthy Eating
March
2- Make It Cake
9- Peanut & Peanut Butter
16- Cooking With Eggs
Potatoes In The Fast Lane
outside of spears. Dry thoroughly
to eliminate splattering. Drop into
hot oil and fry for 2 minutes or until
white on outside.
Remove and let stand for two
hours. Return to hot oil and fry for
5 to 7 minutes until golden brown.
Will remain crisp, will not be sog
gy with oil.
CREAMY MASHED
POTATOES
8 medium potatoes, peeled
2 quarts water
1 teaspoon salt
'A cup butter
2 A to 54 cup milk, heated
Cook potatoes until soft. Heat
milk. Drain potatoes and place in
large mixing bowl. Add butter and
mash potatoes at medium speed.
Add heated milk gradually and
beat at high speed until creamy for
2 to 3 minutes. Serves 10 to 12.
Optional; for fat-free potatoes,
use 1 packet of butter buds in place
of butter and skim milk in place of
whole milk. 'A cup equal 1 bread
exchange.
Betty Light
Lebanon
POTATO SAVORY LAMB
4 medium baking potatoes
'A cup sliced celery
A cup sliced carrots
'A cup chopped onion
1 pound ground lean Pennsylva
nia lamb
1 cup catsup
2 teaspoons Worcestershire
sauce
Pierce potatoes with fork. Place
in a circle on paper towel in micro
wave oven. Microwave on high for
20 minutes or until lender, turning
and rearranging once. Remove
from oven, and keep potatoes
warm by wrapping them in foil.
In a 2-quart glass casserole,
place celery, carrot, and onion.
Cover with plastic wrap and micro
wave 1 minute. Stir in lamb; cover.
Microwave on high for 4 to 5
minutes or until meat is slightly
pink, stir once. Drain off all drip
pings. Stir in catsup and Worces
tershire sauce. Cover and micro
wave on high for 2 minutes. Slit
potatoes down center; press open
and top with lamb mixture. Serves
4.
Mary Conrad
Millerstown
Betty Light
Lebanon
POTATO FILLING STUFFED
CABBAGE HEAD
1 medium head cabbage, whole
Recipe for creamy potatoes
2 large eggs
1 large onion, peeled and diced
4 slices white bread, toasted and
cubed
Pinch of saffron sprigs
'A cup boiling water
'A cup butter
'/a cup hot milk
Place saffron in 'A cup boiling
water; let stand to steep. Place cab
bage head into steam until tender.
Saute onions in butter untl translu
cent. Add celery and continue to
saute. In the creamy potatoes, add
milk, eggs, and beat thoroughly.
Drain water from saffron into pota
to mixture and stir. Stir in sauteed
onions, celery, and bread cubes.
Place a layer of Tilling on a serving
platter. Place cabbage head in cen
ter of platter and pull outer leaves
over the filling.
Spread another layer of filling
over leaves; repeat process until
filling is used.
Serve immediately; do not bake.
Serves 16.
Optional: brown butter can be
sprinkled over filling if desired.
Tumeric can be used in place of
saffron.
COTTAGE POTATOES
5 large potatoes
A pound cheddar cheese, cubed
1 small onion, chopped
'A cup parsley, chopped
'A cup pimiento, chopped
'A cup green pepper, chopped
'A slice bread, broken up
'A cup butter, melted
A cup milk
Salt and pepper
'A cup cornflakes for topping ”
Boil potatoes until not quite soft.
Dice potatoes into 2 quart casser
ole. Add remaining ingredients
except cornflakes; mix slightly.
Top with crushed cornflakes and
bake at4oo degrees for 40 minutes.
Debbie Glenn
Beaver/Lawrence Alt. Dairy
Princess
Potatoes make a delightful addition to every meal.
Since her “birth” in 1921, Betty Crocker has shared many delicious
cake mixes and cake recipes with three generations of American
families.
In 1933, a thirteen-egg angel food cake was introduced. Holiday
promotions in the '3os featured special recipes for the Sweetheart
Cake. Roses in the Snow Cake and the Easter Bunny Cake.
The one-step method for mixing dry and liquid ingredients cut
mixing time in half in 1943. During World War 11, Betty helped con
sumers economize with recipes for the thrifty fruit cake and “eco
nomy” cakes.
In 1947, the first cake mixes were introduced to help busy mothers
of the postwar era. Ginger Cake mix and Party Layer cake mix were
popular for several years.
The Chiffon Cake was the cake discovery ot the century. It con
tained a mystery ingredient that was new to cake making in 1948:
salad or cooking oil. The Answer Cake was introduced in 1954. It
consisted of a cake mix, a frosting mix and a baking pan.
Today, Betty Crocker is responding to consumers’ concern about
dietary fat. New Super Moist Light cake mixes and Creamy Deluxe
Light frostings are 94% fat free and have two-thirds less fat than the
originals.
Celebrate the birthday of Betty Crocker with Minty Cream-filled
cake. Created with frozen whipped topping and Super Moist Light
devil’s food cake mix, it has all die flavor without all the fat. Now you
can have your great-tasting cake and eat it, too.
Minty Cream-Filled Cake
1 package Betty Crocker Super Moist Light devil’s food cake mix
1 container (8 ounces) frozen whipped lopping, thawed
Betty Light
Lebanon
10 hard peppermint candies, crushed
1 teaspoon peppermint extract
4-5 drops red food color, if desired
Heat oven to 3500. Grease and flour tube pan, 10x4 inches. Prepare
cake mix as directed on package. Pour batter into pan. Bake 45 to 50
minutes or until top springs back when touched in center. Cool 10
minutes. Invert onto wire rack or heaqnoof serving plate; remove
pan. Cool cake completely.
Slice off top of cake about ’A inch down; reserve top. Make cuts
down into cake J A inch from outer edge and V* inch from edge of
hole, leaving substantial.“walls” on each side. Remove cake within
cuts, using spoon or curved knife,- being carefql to leave a base of
cake 1 inch thick.
Mix remaining ingredients thoroughly. Spoon half of the mixture
into cake cavity; press firmly. Replace top of cake; press gently. Frost
side and top of cake with remaining peppermint mixture. Refrigerate
any remaining cake. 12 to 16 servings.
Betty Crocker wants to share ten other easy, delicious and satisfy
ing dessert recipes. For your free copy of the Super Moist Light
dessert cookbooklet, send the UPC symbol from the bottom of a
Super Moist Light package along with your name and address to:
Super Moist Light Recipe Booklet, P.O. Box 5069, Minneapolis, MN
55460.
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