Great
No
How You Spell It
When the need fora quick meal
arises, trendy accompaniments for
the common potato are a welcome
scenario.
As a bonus, the toppers are
extraordinarily easy to prepare.
Minimal measuring with only
scant chopping or shredding yields
extraordinary results. Make the
toppers in advance, if you like.
They keep in the refrigerator for up
to five days and make enough for
several individual servings. Or, the
toppings can be prepared in the
lime that it takes to cook the potato
in a microwave.
BASIC MICROWAVE
POTATO
Scrub potato. Pierce in several
places with tines of fork. Place on
paper towel in microwave oven on
high for 2 minutes. Turn over pota
to; microwave 2 to 3 minutes more
or until tender. Let stand, covered
with a dish S minutes. Serve
topped with one of the following
toppings.
Bacon Buttermilk Topping:
'A cup raw broccoli flowereltcs
'A cup dairy sour cream
'A cup buttermilk
3 tablespoons chopped red
pepper
2 tablespoons chopped green
onion
2 slices bacon, cooked, drained,
crumbled
% teaspoon pepper
Combine all ingredients. Spoon
onto hot baked potato.
Tomato Blue Cheese Topper:
1 cup cottage cheese
'/ cup lowfat plain yogurt
'A cup chili sauce
'A cup crumbled Blue cheese
'/>cup chopped sun dried
tomatoes
3 tablespoons minced green
pepper
1 teaspoon Worcestershire
sauce
'/< teaspoon pepper
'/« teaspoon garlic powder
Beat cottage cheese m small
mixer bowl until smooth. If using
dry packed sun dried tomatoes,
soak in boiling water S minutes;
dram, then chop. Stir in remaining
ingredients until well combined.
Spoon onto hot baked potato.
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.
March 5- Peanut Month and Peanut Butter
12- National Nutrition Month
19- Candy Recipes
26- Easter Favorites
Dome On The Range
Potatoes
Matter
Mexican Cheese Topping;
Vi cup garbanzo beans, rinsed
and drained
'A cup dairy sour cream
Vi cup prepared mild or hot salsa
Vi cup shredded Cheddar cheese
'/• teaspoon garlic powder
Combine all ingredients. Spoon
onto hot baked potato.
POTATO SOUP
6 strips bacon, browned
2 tablespoons bacon drippings
'A celery
1 onion, chopped
4 potatoes
4 cups chicken broth
'A cup broccoli
A cup cauliflower
'A cup flour
1 teaspoon salt
VA cup milk
'/ cup cream
Brown bacon and remove all but
2 tablespoons bacon drippings
from skillet. Saule celery, onion,
and potatoes in skillet. Add chick
en broth and stir in broccoli and
cauliflower. Simmer until tender.
Stir in flour and salt and cook until
thickened. While stirring, stir in
milk and cream and simmer until
hot.
COMPANY MASHKD
POTATOES
9 large potatoes, cooked
2 to 3 ounces cream cheese
1 cup sour cream
2 teaspoons onion salt
'/< teaspoon pepper
2 tablespoons butter
Cook potatoes and beat. Add
cream cheese, sour cream, onion
salt, pepper, and butter. Pour into
casserole dish. Dot with butter and
paprika. Bake at 325 degrees for
35 minutes.
Joanne Musser
McVeytown
POTATO FILLING
Cook 5 pounds potatoes. Mash
with A cup cream, A cup butter,
A teaspoon salt, and 'A teaspoon
pepper. Add sauteed garlic. 3
onions, 'A pound mushrooms, and
pinch of sage and parsley.
Add 3 beaten eggs to mashed
potatoes. Add sauteed vegetables
and soy sauce. Mix well and bake
at 350 degrees until browned.
Lynn Rossi
Lititz
TWICE BAKED POTATOES
4 baking potatoes
3 green onions, thinly sliced
2 tablespoons butter
'A cup milk or half and half
A teaspoon salt
Dash black pepper
Dash nutmeg
Dash paprika
4 slices crisp bacon
2 tablespoons grated parmesan
cheese
2 tablespoons grated sharp
cheese
Wash potatoes, pal dry. Prick
each potato on a rack at 400
degrees for about 1 hour or until
done.
Cut a thin slice from lop of each
potato. Scoop out the pulp and
place in a bowl.
Mash potato pulp with hot milk
and beat until fluffy. Add butter
and onions. Add seasonings. Fry
bacon until crisp. Crumble. Add to
potato mixture. Spoon potato mix
ture into shells. Sprinkle with both
cheeses. Place potatoes on baking
sheet. Bake at 375 degrees for
about IS minutes or until potatoes
are piping hot and cheese melts.
Serve immediately.
Anne Keller
For a quick meal, turn to microwaved potato with a topping that may be prepared In
advance or while the potato cooks.
Sarah Clark
Breezewood
(Turn to Pago B 7)
Featured Recipe
The cooks of Salem Evangelical Lutheran Church of Ephrata share
their cooking and baking secrets in their cookbook, “Our Favorite
Recipes.”
The cookbook has more than4oo recipes and includes helpful hints.
Some of the recipes are geared for the diet conscious, some are quick
ies to made in the microwave, and some are favorites from Mom’s and
Grandma’s cookbook, but all will satisfy your tastebuds.
The cost of the cookbooks are $lO each of three for S2S. Add $1 for
postage for one book or $3 for three.
Send your check and complete address to Cookbook, Salem
Evangelical Lutheran Church, 1331 W. Main St Ephrata, PA 17522 or
for more information, call (717) 859-1397 for Ruth Goshen.
Here is a recipe from the spiral-bound cookbook.
SCALLOPED POTATOES WITH BACON, CHIVES, AND
I'/i pounds potatoes
6 slices bacon
'A cup chopped fresh or dried chives
'/> cup chopped celery
4 tablespoon flour
I'/t teaspoon salt
Pepper
2 tablespoon butter
I'A cup milk
Cut potatoes '/• -inch thick. Put bacon in a two-quart dish that will be
used later for the potatoes. Bake bacon at 375 degrees until bacon is
crisp. Remove bacon and drain on a paper towel. Put potatoes, chives,
crumbled bacon, celery, flour, salt and pepper in a large bowl and toss
until blended. Add half of the potato mixture to bacon fat Dot with
butter. Add remaining potatoes. Pour milk over top. Bake at 350
degrees for one hour.
CELERY
I