86-Lancaster Fanning, Saturday, February 27, 1993
Home On The Range ffl |
Potatoes Spud
Great Recipes
The potato has been criticized
for being “just a starch.” There’s a
lot more to potatoes, of course, but
the carbohydrates potatoes provide
are important to a good diet Car
bohydrates are the body’s primary
source of fuel for energy. The
brain, for example, uses about 20
to 25 percent of the daily intake of
fuel (measured in calories) and this
fuel should be in the form of car
bohydrates. Furthermore, car
bohydrates are not especially fat
tening, as is commonly thought
Gram for gram, fats are more than
twice as fattening as either car
bohydrates or proteins. And, pota
toes are virtually fat-free.
OVEN BAKED POTATO
WEDGES
4 large potatoes with skins
4 tablespoons butter
Paprika, to taste
Salt, to taste
Parmesan cheese, optional
Melt butter in baking pan. Cut
each potato into 6 or 8 wedges. Put
potatoes in baking pan and turn
until all wedges are coated with
butter. Sprinkle with salt and
paprika. Bake in 400 degree oven
for 25 to 30 minutes.
Helen Hess
Washington Boro
POTATO SKIN
LOVER’S RECIPE
4 large potatoes
1 tablespoon extra-light olive oil
Paprika, to taste
Scrub potatoes well. Do not
peel. Cut the potatoes lengthwise
into six wedges and dry them on
paper towel.
Toss potato wedges with oil
until well coated. Place potatoes
on baking sheet and sprinkle with
paprika. Bake in 450 degree oven
for 35 minutes or until fork tender.
Serves 6.
Joann Frazier Hensley
McGaheysville, VA
BLUE CHEESE TOPPING
FOR POTATOES
V* cup lowfat cottage cheese
V* cup ricotta cheese
'A cup crumbled blue cheese
'A cup buttermilk
% teaspoon Italian dressing
'/■ teaspoon pepper
Baked potatoes
Place cottage and ricotta
cheeses in small mixer bowl. Beat
on high speed until almost smooth.
Beat in blue cheese, buttermilk,
and seasonings. Spoon over baked
potatoes. Store remaining topping
in covered container in refrigerator
for up to 5 days.
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.
February
27- Potato Lover's Month
March
6- Cooking With Dried Beef
13- Spinach Recipes
20- Candy Making Recipes
POTATO CHEESE PUFF
2 cups mashed potatoes
2 tablespoons butter
1 cup creamed cottage cheese
1 tablespoon grated onion
'A cup commercial sour cream
3 eggs, separated
Salt, pepper, paprika, to taste
Combine butter, cottage cheese,
onion, and sour cream to potatoes
with an electric mixer. Beat egg
yolk, salt, and pepper into the pota
to mixture. Fold in stiffly beaten
egg whites, turn into greased
VA -quart casserole and dust with
paprika. Bake in 350 degree oven
for 30 minutes or until potatoes are
puffed high and golden brown.
Serves 6.
SKINNY FRENCH FRIES
4 medium potatoes, peeled, cut
in strips
2 tablespoons salad oil
Salt
Paprika
While cutting potatoes, keep
strips in bowl of ice water to crisp.
Drain and pat dry on paper towels.
Spread strips in one layer on
jelly-roll pan. Sprinkle with oil.
Shake pan to distribute oil evenly
over potatoes.
Bake strips at 450 degrees until
golden brown and tender, about 30
to 40 minutes, turning frequently.
Sprinkle generously with salt and
paprika.
Makes 8 servings, about 100
calories each serving.
POTATO EGG SUPPER
3 strips bacon
3 cups potatoes, cooked and
diced
3 hard cooked eggs, sliced
'A can cream of celery soup
'A cup milk
Onion salt, to taste
'/• teaspoon oregano
Garlic salt, to taste
Pepper, to taste
1 tablespoon instant onion
3 tablespoons Cheddar cheese
Fry bacon and crumble. Brush
1-quart casserole with a little
bacon fat. Layer potatoes, bacon,
and egg in the casserole. Blend
soup, milk, and seasonings and
pour over potato mixture. Sprinkle
cheese over top; cover and bake at
375 degrees for 25 minutes. Serves
4.
Betty Biehl
Mertztown
Betty Biehl
Mertztown
The average baking potato provides less than lOmg sodium, Og fat, and only 110
calories. Potatoes are a good'source of dietary fiber (27i0mg) and potassium
( 75 °mg). PARTY POTATOES MIICTADn
8-10 medium potatoes, peeled
1 cup sour cream , POTATOES
8-ounce package cream cheese, ® medium potatoes
softened 6 tablespoons butter, divided
VA teaspoons garlic salt or \ ™f ium "• ch( W ed
mwder 3 tablespoons flour
1 teaspoon onion salt or powder £ cups ducto hroth
Butter Dash 8311 311(1 PePPe 1
~ V* cup Dijon mustard or desired
iSpriKa n
* flavor
Boil and drain potatoes. Beat ~ . . .
together sour cream and cream CU P a Ip nntinnai
cheese until well blended. Beat in Chopped parsley opUOMI
hot potatoes graduafly. Add sea- , Boil potatoes m skms unhl ten
sonings. Spoon into 2-quart cas
serole, dot with butter. Bake at 350 P l6o ® B - ,
degrees for 30 minutes. Sprinkle melt 3
.. . • ~ add onion and cook until soft.’Do
with paprika during last 15 Stir in flQun mixing
minutes d stirrin g
day before and baked for 45 constantl Seas * n with % alt J
minutes at 350 degrees. Freezes w # simmer umil
. .. . .. • thick, add mustard and blend well.
Contributor writes that she is a Buttcr x dish and
DHI supervisor in the heart of ieces on
Maine Potato Country. Aroostook over all and sprinkle
County. She has the opportunity to . buUered bread crumbs . Top
exchange recipes with many farm wi|h j Bake> uncovered, at
wives. This recipe is one of her m £ ' for 20 minutes .
favorites. She is an avid recipe col- j ud Robrer
/eclor and y«sl loves this column. Lancaster
Jenna Gilpatric . _
Island Falls, Maine (Turn *° Pafl * B 9)
YOGURT POTATO SCALLOP
4 medium potatoes, peeled
1 medium onion, peeled, sliced
1 tablespoon butter
2 tablespoons cornstarch
I teaspoon salt
A teaspoon sugar
'A teaspoon pepper
A cup milk
1 pound carton plain yogurt
1 recipe seasoning mix'"
1 tablespoon butter
Slice potatoes Parboil in boil
ing water for 4 to 6 minutes or until
tender; drain. In a fry pan, over
medium heat, cook onion in 1
tablespoon butter until golden,
stirring occasionally. Blend corn
starch, salt, sugar, and pepper with
milk; add to onions, stirring to mix.
Add yogurt; cook and stir until
mixture boils and thickens.
Remove from heat; stir in desired
seasoning mix. Butter a 2-quart
casserole. Layer potatoes and
sauce in casserole, ending with
sauce. Spread sauce to cover pota
toes. Dot with 1 tablespoon butter.
Bake in a 375 degree oven for 35
minutes. Makes 6 to 8 servings.
♦Seasoning Mix:
Dill; Combine 2 tablespoons
each, minced parsley and fresh dill
(2 teaspoons dried)
Curry: Combine 2 tablespoons
minced parsley, 1 or 2 teaspoons
curry powder and a dash cayenne
pepper. Very good with sweet
potatoes.
Spicy: Combine 2 tablespoons
minced parsley, A teaspoon cinna
mon, '/ teaspoon allspice,
'A teaspoon nutmeg. Very good
with sweet potatoes or combina
tion of white and sweet
Southwest: Combine 2 table
spoons minced cilantro or parsley,
1 or 2 teaspoons Mexican season
ing or chili powder and 'A teaspoon
ground cumin.
Italian: Combine 1 tablespoon
each, chopped basil, thyme, and
marjoram or A teaspoon dry,
A teaspoon garlic powder, and 2
tablespoons shredded Parmesan
cheese.
Featured Recipe
As Lancaster County’s Dairy Princess, Jill Hamish often tells peo
ple, “Each of us need dairy products in our diet with milk containing
not only calcium but also 58 other nutrients.”
Jill works on the home dairy farm in Christiana. Jill’s parents, R.
Edwin and Arlene, have 200 Holsteins and crop farm 220 acres.
A senior at Solanco High School, Jill is a member of the National
Honor Society, Young Educators of America, and president of the
FFA. She is also a member of the Kirkwood 4-H Club and county 4-H
Dairy Bowl Team, and president of Kids and Kows 4-H.
This is 6ne of her favorite dairy recipes.
Four-Layer Chocolate Delight
A cup butter, melted
1 cup all-purpose flour
1 cup chopped walnuts
8-ounces cream cheese, softened
1 cup confectioners’ sugar
12 ounces whipped cream
2 small packages instant choolate pudding
3 cups cold milk
Preheat oven to 350 degrees.
Combine butter, flour, and walnuts; press into the bottom of
13x9x2-inch baking pan. Bake at 350 degrees for 10 minutes. Cool.
Meanwhile, beat cream cheese and sugar in a mixing bowl until
creamy. Fold in 1 cup whipped cream; spread over crust Chill, Prepare
pudding mixes with milk. Spread over cream cheese layer. Spread
remaining whipped cream on top. Refrigerate for 3 hours. Yield: 12-15
servings.