Lancaster farming. (Lancaster, Pa., etc.) 1955-current, February 21, 1998, Image 54
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)