BS-Lancaster Farming, Saturday, February 21, 1998
POTATO BURGERS
14 pound ground chuck
1 cup raw potatoes, grated
1 small onion, finely chopped
14teaspoon pepper
1 teaspoon salt
3 tablespoons vegetable shor
tening or oil *
54 teaspoon dry mustard
1 tablespoons snipped fresh
parsley
Combine thoroughly; meat,
potatoes, onion, pepper, and salt
Form into 8 patties. Heat oil or
shortening in skillet Saute patties
until crisp and brown. Remove
from skillet keep warm. Add mus
tard and parsley to drippings in
skillet heat and pour over patties.
Serves 4.
POTATO BALLS
4 cups mashed potatoes
4 cups soft bread crumbs
2 beaten eggs
'A cup onion, finely chopped
'A cup celery finely chopped
'A cup browned butter
1 teaspoon salt (optional)
'A teaspoon pepper (optional)
Mix all ingredients except butter
and milk. Add enough milk to
moisten so you can form balls.
Using a tablespoon, form balls and
arrange in a fiat baking dish. Pour
melted butter over each ball. Bake
uncovered 20 minutes at 375
degrees.
Very simple and delicious.
Rebecca Beiler
Brogue
BACON BUTTERMILK
POTATO TOPPER
'A cup raw broccoli flowcrettcs
'A cup buttermilk
2 tablespoons chopped green
onion
1 teaspoon pepper
A cup dairy sour cream
3 tablespoons chopped red
pepper
2 slices bacon, cooked, drained,
crumbled
Combine all ingredients. Spoon
onto hot baked potato. Store cov
ered in refrigerator up to 5 days.
Yield: 2 cups.
Erica Davis
Berks Co. Dairy Princess
TATER TOT CASSEROLE
2 cans cream of chicken soup
8 ounces sour cream
'A cup diced onion
VA cups shredded sharp cheese
2 pounds frozen taler tots.
Heat oven to 350 degrees. Mix
soup, sour cream, onion, and
cheese. Mix in frozen tater tots. Put
into a well-greased 9x13-inch pan.
Bake for 1 to VA hours.
Jean Sarver
Millerstown
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 ingredients
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
March
10 potatoes, peeled, cooked,
mashed
To the mashed potatoes. Add:
8 ounces cream cheese
1 egg
54 cup chopped chives
Mix well and turn into a greased
casserole dish. Bake at 3SO
degrees for 30 minutes.
This can be made the day before
and refrigerated. In that case, bake
a little longer.
Pa. Alternate Princess
BAKED CHEESE POTATOES
6 large potatoes, peeled,
quartered
V* cup parmesan cheese
V% teaspoon pepper
Parsley
'A cup sifted flour
% teaspoon salt
l A cup butter, melted
Combine flour, cheese, salt and
pepper, in a bag. Moisten potatoes
with water and shake a few at a
time into the cheese mixture. Place
melted butter in a 9x13-inch bak
ing dish. Place potatoes in a single
layer and bake at 375 degrees for
one hour, turning once during bak
ing. When potatoes are golden
brown, sprinkle with parsley and
serve.
LOU ANN GOOD
Lancaster Fanning Staff
LEBANON (Lebanon Co.)
You’ll having company—a
crowd —and the easiest luncheon
recipe you can think to make is
your Chicken Cream of Vegetable
Soup. To allieviate a last minute
rush, you triple the recipe and
make die soup the day before, and
store it in the refrigerator so that all
you need to do is warm up the soup
when the company arrives.
The next day when you pour the
soup into the kettle to reheat, the
soup has an unpleasant smell, not
the delicious aroma of freshly
made soup. It tastes odd, not exact
ly spoiled but definitely not the
yummy flavor that has made it one
of your favorites for years.
Panic sets in. What could have
gone wrong? You did everything
right. In fact, when you first made
it, you sampled it and it was won
derful. It couldn’t be spoiled—you
refrigerated it immediately. But
according to Letie Schadler, home
economist with the Penn State
Extension office in Lebanon, the
soup was spoiled. The culprit is the
large plastic bucket it was stored
in. Never place hot or warm food in
28- Cooking for the Diabetic
7 - National Nutrition Week
14- Peanuts & Other Nuts
21- Fiber Foods
SPECIAL POTATOES
Eileen Murphy
Erica Davis
Berks Co. Dairy Princess
Soupy Secrets From The Expert
Potatoes Spud Tasty Eating
Whether potatoes complement a roast, are chopped In soup or make up the main
dish, the vegetable tuber Is a favorite for company fare and everyday eating.
a large container before cooling
because these hold the heat a long
time.
“Soups and stews are at a high
risk for two lands of spoilage—
one obvious and one hidden,”
Letie told participants at a work
shop held recently.
Because soups are rich in pro
tein and carbohydrates, the flavor
of the soup will change to a sour
taste or very flat unpleasant taste
when the starch breaks down and
ferments. This can happen in the
refrigerator if the soup is stored in
a large deep container and placed
in the refrigerator while hot or
warm.
It can also happen if the soup or
stew is held at a very low heat on
the stove or in a warming server
kettle. Or while it is being trans
ported after a soup sale or in a
crackpot from one location to
another.
Although this type of spoilage
may not involve pathogenic bac
teria that makes you sick, it does
make the food inedible.
“Soup and stew should be
chilled quickly by pouring it into a
shallow container not more than
two to three inches deep. The
thicker the product, the shallower
the container should be. Refrig
erate immediately." Letie said.
Chill large pots of soup by plac
ing them in an ice water bath and
stirring until the temperature drops
to below 60 degrees. Divide into
smaller containers and refrigerate.
In addition to food safety tips,
Letie gave several tips on soup
making.
• For those who seek to make
food more nutritious, keep in mind
that red bell peppers have four
times more vitamin A than a green
one.
■ The smaller the garlic clove,
the more potent it is. You can drop
a whole clove into soup or stews,
but remember to retrieve it before
serving.
• Thicken soup with Clear-Jel, a
modified food starch that has the
same thickening power as com
starch but without the clumping
problem when you reheat. ClearJel
is available in bulk-packaged sec
Loti# Gdwdtor. Lsbsnon Extension horns sconomlct,
prsparss soup during a soup workshop demonstration.
lions in supermarkets. Do not buy
the instant type for this purpose.
• A soup or stew is only as good
as the stock on which it is built
You can take a short cut and use
canned chicken or beef broth.
Also, instant chicken and beef
stock powders are available in the
bulk food sections.
• For bean soups, there are 29
(Turn to P*go B 21)