Potatoes
Potatoes are a mainstay of
American cooking. Stuffed,
cooked, steamed, fried, mashed,
topped with vegetables, meat,
cheese. .. the possibility is
endless.
Potatoes are always a good buy.
They cost just pennies per serving
and provide good nutrition for the
money.
In fact, potatoes are one of the
most economical sources for vita
min C. vitamin 86, magnesium,
folic acid, copper, potassium, and
iron, and, potatoes are an inexpen
sive supplementary source of high
quality vegetable protein.
So, clip out these recipes, and
try them. You’ll be glad you did.
CREAM OF
POTATO SOUP
3 cups boiling water
6 cups diced potatoes
1 cup’chopped celery
'A cup chopped onion
2 chicken bouillon cubes
4 tablespoons flour
4 cups milk
2 teaspoons parsley flakes
1 teaspoon salt
Dash pepper
1 pound Velveeta cheese
Add potatoes, celery, onion,
parsley, seasonings, and bouillon
to boiling water. Cover and cook
until tender. Blend flour with a
small amount of milk. Stir into
vegetable mixture. Add remaining
milk, cook until thickened. Add
velveeta cheese, stir until melted.
Serve immediately.
Centre Co. Dairy
Promotion Committee
Featured Recipe
Soup and stews chase away cold weather blues. While it’s great to
savor the aroma of simmering soups and stews, there is also danger
lurking there.
According to Letie Schadler, home economist, soups and stews are
at a high risk for spoilage because they are often rich in protein and
carbohydrates.
They must be kept hot or cold. Avoid holding the soup in the danger
zone (40-140 degrees) for more than two hours total time. Very low
heat under a very large deep kettle of thick soup will not maintain this
temperature and can ferment and result in a flat unpleasant taste.
For more tips and recipes on soup making, look for the feature story
in this section. More tips on food safety and recipes are also available
at county Penn State Extension offices.
Here is one of Letie’s favorite soups for you to enjoy.
1 cup chopped celery
1 large onion, chopped
1 cup chopped carrot
'/> cup chopped sweet pepper, red or green or pimento
1 to 2 cups diced red potatoes with skins on
4 cups chicken broth or chicken bouillon and water mixture
2 cups chopped broccoli pieces, optional
3 to 4 cups com, fresh or frozen
3 cups milk
'/> cup flour or ClearJel
8- to IG-ounces grated four cheese combination or orange American
type cheese
2 tablespoons chopped parsley
Cook celery, onion, potatoes, pepper, and carrot in chicken stock
until tender. Add the broccoli and com and cook until tender. Mix the
flour or ClearJel and milk. Stir into the vegetable mixture to thicken.
Bring toa boil, stirring occasionally. Stir in the grated or sliced cheese
and let stand for the cheese to melt Add the parsley and serve. This
reheats well.
It may thicken up—if so, add some extra milk to thin if you desire.
Spud Tasty Eating
RAW POTATO PANCAKE
3 medium raw potatoes
2 eggs, separated
'A teaspoon baking powder
1 teaspoon salt
VA teaspoons flour
Grate potatoes, add beaten egg
yolks. Stir in flour, baking powder,
and salt Mix well. Fold in stiffly
beaten egg whites. Cook by spoon
fuls in heavy skillet in hot oil.
Serve with applesauce or pancake
syrup.
Pa. State Grange
Commerative Cookbook
HEARTY POTATO SOUP
6 medium potatoes (peeled and
diced)
2 carrots, diced
6 celery stalks, diced
2 quarts water
1 onion, chopped
6 tablespoons all-purpose flour
1 teaspoon salt
'A teaspoon pepper
VA cups milk
6 tablespoons butter
In a large kettle, cook potatoes,
carrots, salt, and celery in water
until tender, about 20 minutes.
Drain, reserving liquid and setting
vegetables aside. In the same
kettle, saute onion in butter until
soft. Stir in flour and pepper; gra
dually add milk, stirring constantly
until thickened. Gently stir in
cooked vegetables. Add the
reserved cooking liquid until soup
is desired consistency.
Pa. State Grange
Commerative Cookbook
LETIE’S FRESH
CORN CHOWDER
CREAMY POTATO AND
BROCCOLI CHEESE SOUP
2 large potatoes, peeled, diced
A pound Velveeta cheese,
cubed
2 tablespoons chicken bouillon
1 can cream of celery soup
1 small onion, chopped
2 quarts milk
2 tablespoons butter
2 cups broccoli, finely chopped
Salt and pepper to taste
In a four-quart pan, cook pota
toes, onion, and bouillon until soft,
in just enough water to cover. Do
not drain. Slightly mash approxi
mately 'A of the potatoes. Add the
remaining ingredients and heat
until cheese is melted, stirring
often. Serves 6-8.
Mary Varner
Franklin Co. Dairy Princess
POTATO SALAD
8 medium potatoes
4 eggs, reserve 1 for garnish
1 cup Miracle Whip
2 tablespoons vinegar
4 tablespoons sugar
1 teaspoon salt
2 teaspoons yellow mustard
1 cup chopped celery
V* cup finely chopped onion
Pepper to taste
Pare and dice potatoes. Cook in
salted water until tender. Hard
cook eggs 12 minutes. Dice eggs
and add to potatoes. Add celeiy
and onion. Blend other ingredients
with the salad dressing and use as
needed to mix the salad. Garnish
with egg slices, saved from above,
olives or green peppers. Sprinkle
with paprika.
Mary Varner
Franklin Co. Dairy Princess
GOURMET POTATOES
6 medium potatoes
3 cups shredded sharp cheese
'A cup butter
VA cups sour cream
'A cup chopped onion
1 teaspoon salt
V> teaspoon pepper
Cook potatoes in skins. Cool.
Peel and shred potatoes, coarsely.
In saucepan, over low heat, com
bine cheese and butter. Stir until
cheese is almost melted—remove
from heat and blend in sour cream
and onions, salt, and pepper. Fold
in potatoes and turn into 2-quart
casserole. Bake at 37S degrees for
30 minutes.
Centre Co. Dairy
Promotion Committee
MOTHER'S
POTATO FILLING
10 medium potatoes
Cook and mashed potatoes.
Add;
Salt and pepper to taste
1 egg
2 tablespoons sugar
Parsley
Combine the following and
brown in skillet:
'A cup butter
1 large onion, diced
4 slices bread, cubed
Combine potato and bread mix
tures. Spoon into greased casserole
dish. Bake 30 minutes at 400
degrees.
Anonymous
jds come ai go,.
loved staple in the American
SWEDDISH MEAT BALLS
'A pound lean ground beef
'A pound ground veal
'A pound ground pork
3 medium potatoes, boiled and
need
1 large egg, lightly beaten
1 medium onion, finely chopped
A teaspoon allspice
'A teaspoon nutmeg
VA teaspoon salt
'A teaspoon pepper
V* cup milk
A cup all-purpose flour
2 to 3 tablespoons butter
2 cups light cream*
Combine all ingredients except
flour, butter, and heavy cream.
Roll into balls (approximately
1-inch). Dredge each Li the all
purpose flour. Melt butter in heavy
skillet and brown the meat balls on
all sides, sprinkle the remaining
flour over the balls. Add the cream
and simmer for 20 to 25 minutes.
*ln place of light cream, substi
tute 1 can cream of mushroom
soup and 1 can of milk.
POTATO DROPS
2 cups mashed potatoes, without
milk
!A teaspoon onion powder,
optional
2 eggs
Salt and pepper to taste
Deep fat for frying
Combine all ingredients thor
oughly. Drop by heaping soup
spoon into hot deep fat Fry for 2 to
3 minutes until golden brown.
Drain on brown paper.
If spoon is dipped into boiling
water after each drop, potatoes will
drop easier and retain shape of
spoon.
HASH BROWN
POTATO CASSEROLE
2 pounds frozen hash browns
’/« stick butter, melted
'A medium onion, diced
8 ounces shredded cheese
1 can mushroom soup
'A cup sour cream
2 cups crushed corn flakes
% stick butter, melted
Combine potatoes, 'A stick but
ter, and onion. Spread in a
9x13-inch pan. Spread cheese
evenly over top. Mix soup and sour
cream. Spread on top of cheese.
Combine com flakes and V* stick
butter. Spread over top. Bake one
hour at 350 degrees, uncovered.
Jean Sarver
Millerstown
COMPANY POTATOES
2 bags frozen hash browns
8 ounces shredded Cheddar
cheese
2 cans cream of mushroom soup
8 ounces sour cream
1 teaspoon salt
B. Light
Lebanon
'A teaspoon pepper
Combine in 13x9-inch pan.
Bake at 350 degrees for one hour.
Eileen Murphy
Pa. Alternate Princess
GRANDMA’S
POTATO PATTIES
Leftover mashed potatoes
1 egg
Mix potatoes and egg together
well. Shape into patties. Fry in but
ter until light brown on each side.
Eileen Murphy
Pa. Alternate Princess
(Turn to Pag* B 8)