Great Potatoes No Matter How You Spell It
(Continued from Pago B 6)
POTATO PUFFS
1 cup mashed potatoes
1 egg
'/> cup flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons milk
Combine ingredients and form
small balls from mixture. Fry in
hot oil until browned on both sides.
Mrs. Daniel Yoder
Lewistown
POTATO FISH PATTIES
1 pound frozen perch fish
2 tablespoons butter
3 cups unseasoned mashed
potatoes
1 large egg
1 tablespoon instant minced
onion
11/]I 1 /] teaspoon poultry seasoning
V* teaspoon salt, to taste
Black pepper, to taste
Dash garlic powder
Flour
Shortening
Defrost fish and saute in butter
until fillets are flaky, about 10
minutes.
Flake fish and mix with mashed
potatoes, egg, onion, poultry sea
soning. salt, pepper, and garlic
powder. Cool. Shape into 12 pat
ties, one-half-inch thick. Roll in
flour and fry in hot, shallow shor
tening until browned on both sides.
Serve hot. Yields: 6 servings, 2
patties each.
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LEEK AND POTATO SOUP
3 or 4 leeks
'/• pound butter
4 medium potatoes, diced
1 quart half and half
Salt and pepper to taste
Cut roots off leeks. Cut off
wilted ends. Make a lengthwise
slice almost to base of leeks. Rinse
off dirt. Shake dry. Dice leeks and
saute in heavy pot with butter. Do
not brown. Add diced potatoes,
salt and water to cover. Simmer
until potatoes are soft, about 20
minutes. Remove from heat Whiz
in blender in small batches to
puree, adding enough half and half
to make it runny. Return to pot, add
remaining half and half to bring to
below boiling point. Add salt and
pepper to taste. Serve hot or cold.
Soup will thicken when cooled. It
may be necessary to thin with more
half and half the following day.
Anne Wieyle
Pottsdown
POTATOES MARTHA
4 potatoes
3 tablespoons butter
V/i teaspoons salt
Dash pepper
'A cup grated Cheddar cheese
2 tablespoons chopped parsley
'A cup heavy cream
Cut potatoes as for French fries;
soak. Cut 48-inch length of alumi
num foil; fold in half. Place pota
toes in center. Dot with butter,
sprinkle with salt, pepper, cheese,
and parsley: pull edges of foil
upward. Pour cream over potatoes;
fold foil very tightly. Bake at 450
degrees for 60 minutes. Serves 4.
Beaver-Lawrencc
Dairy Promotion Committee
Sarah Clark
Breezewood
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OUR CASH PRICE $139.00
TRADITIONAL
BEDROOM
Liquidation!
BACON AND POTATO
OMELET
3 slices bacon, cut in small
pieces
2 small potatoes, peelpd, sliced
8 fresh spinach leaves, stems
removed, sliced into 'A -inch slices
■ 6 eggs, lightly beaten with fork
'A cup yogurt
Salt and pepper to taste
Heat bacon briefly in 10-inch
skillet Add potatoes, fry until
bacon is crisp and potatoes lightly
browned. Add spinach, remove
mixture to small bowl.
Combine eggs, yogurt, salt and
pepper; pour into skillet. Distri
bute potato mixture evenly over
them; cook over low heal without
stirring. As eggs set on bottom, lift
edges; let uncooked mixture run
underneath. When omelet is set,
fold with fork; serve immediately.
Beaver-Lawrence
Dairy Promotion Committee
JANNSEN’S TEMPTATION
'A pound butter
2 tins anchovy fillets
4 medium onions, chopped
6 large potatoes, cut as French
fries
1 quart half and half
Freshly ground black pepper
Melt butter in a 6-quart Dutch
oven. Chop anchovy fillets and
add to butter. Add onions and cook
until transparent. Add potatoes,
half and hair, and pepper. Stir well.
Cover and cook in 350 degree oven
for 2 hours. Remove lid and cook
an additional 30 minutes to brown
lop. Serve warm to lukewarm.
Anne Wieyle
Pottstown
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Saturday 9-6 (Lane safer, York, Smyrna)
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Sunday Noon-5
Lancaster Fanning, Saturday, February 26, 1994-B7
NEW POTATOES WITH
HERBED COTTAGE
CHEESE SAUCE
2 to 3 pounds new small
potatoes
Salt
Herbed cottage cheese sauce;
'/i cup plain yogurt
12-ounces cottage cheese,
creamed in blender
1 onion, finely chopped
4 hard-cooked eggs
I tablespoon lemon juice
Salt and pepper to taste
3 tablespoons chopped chives or
thinly sliced scallions
Scrub potatoes with soft brush.
Do not peel. Boil in salted water 20
to 30 minutes or until tender.
Stir yogurt into cottage cheese;
add onion.
Strain egg yolks through sieve;
chop egg whites. Add to cottage
cheese mixture. Season with
lemon juice, salt and pepper. Stir in
chives. Serve as sauce with pota
toes. Serves 6 to 8.
Beaver-Lawrence
Dairy Promotion Committee
POTATO CANDY
/ cup cold mashed potatoes
VA cup confectioners’ sugar
16 ounces flaked coconut
1 teaspoon vanilla
Combine the ingredients well
and shape into eggs. Melt 3
squares semi-sweet chocolate in a
double boiler, keep warm as you
dip the candy eggs into the choco
late to coat. Place on waxed paper
to cool.
Bobbie Lawson
Churchville, Va.
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CRISP POTATO SKINS
6 medium potatoes
/• cup melted butter
I teaspoon soy sauce
Preheat oven to 400 degrees.
Scrub potatoes thoroughly and
pierce each with a fork. Bake until
potatoes are tender; about 4S
minutes to 1 hour. Cook, then cut
in quarters lengthwise and in half
crosswise to form 8 sections.
Scoop flesh from skins leaving
Vi -inch shell. Reserve flesh for use
in another recipe.
Increase oven temperature to
300 degrees. Mix together melted
butter and soy suace and brush on
both sides of skins. Place skins on
baking sheet and bake until crisp,
about 10 to 12 minutes.
These can be made ahead and
reheated in 400 degree oven for
about 8 minutes. Serve sprinkled
with coarse salt and top as desired.
Note: Uses for scooped potato
pulp:
• Mash and season. Add your
favorite choice of chopped green
pepper and tomato, sliced green
onions or shredded cheese. Reheat
in a casserole for tomorrow’s
dinner.
• Add sauteed onion to potato.
Use to fill an omelet.
* Make a mashed potato salad
using your favorite dressing. Mash
and stir into soups to thicken. Sea
son to taste and form into patties.
Dust with flour and saute in butter
until browned on both sides.
(Turn to Pago B 8)