86-Lancaster Farmin'
Potatoes For Every Taste
GOURMET TWICE
BAKED POTATOES
4 potatoes - 2'A lb.
Va cup butter
Vi teaspoon garlic powder
'A to Vi cup milk, or as much as
needed
3 ounces cream cheese
2 tablespoons minced onion
2 tablespoons parsley
1 cup shredded Cheddar cheese
paprsKa
Bake potatoes till soft, about
an hour. Cut in half lengthwise
and scoop out middles and mash
with next six ingredients. Pile
into sheels, top with cheese and
paprika. Return to oven until
cheese is melted.
Vera Jane Newswanger
Morgantown
GRANNY’S YUMMY
SCALLOPED POTATOES
10 medium potatoes
1 can (10.5 ounce) cream of
chicken soup
Vi cup chopped onions
'A cup butter or margarine
1 cup sour cream
1 cup milk
8 ounces or 2 cups cheddar
cheese
Topping:
2 tablespoons butter
2 cups cornflakes, crushed
Boil potatoes, slice or grate.
Heat butter and soup. Add on
ions and cheese. Cook until melt
ed. Remove from heat and add
sour cream and milk. Add to po
tatoes. Spread in baking dish.
Add topping and bake at 350° for
30 minutes or until bubbly.
Vera Jane Newswanger
Morgantown
TEXAS TATER BUFFET
Va cup canned reined beans
3 tablespoons bottled salsa
Vi cup dairy sour cream
4 tablespoons taco seasoning
mix
'A of a 6 ounce container fro
zen advocado dip, thawed
V 4 pound ground beef
Assorted toppers:
chopped raw tomatoes
sliced chili peppers
sliced pitted ripe olives
sliced green onions
shredded Cheddar or Mon
terey Jack cheese
Mrs. Eugene Hostetter
Spring Run
PLAIN BAKED
POTATO
Just Plain baked potatoes with
toppings and I guess that seems
endless. Serve with chopped
cooked brocolli, diced cooked
ham, with a medium white
cheese sauce.
Also can be made with chili
and diced raw tomatoes, com
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Box 609, Ephrata, PA 17522.
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March 1,2003
Saturda'
chips with grated cheese, barbe
que with grated cheese. Serve
with favorite salad dressing on
top of cheese.
MASHED POTATOES
4-5 large peeled and cut pota
toes
Put potatoes in cold water and
throw out the starch water. Cook
in salted water and drain water
and mash until no lumps.
1-2 cups milk warmed very hot
1 tablespoon butter
1 tablespoon cream cheese
Put milk in first a little at a
time with butter and keep add
ing, beating on high. If you do
this slowly, this will take a sur
prising amount of milk. Then
add cream cheese. This you can
make ahead and put in regrigera
tor over night or you can freeze
it.
Mrs. Eugene Hostetler
Spring Run
GOURMET CHEESE
POTATOES
6 medium potatoes, cooked in
shells
1 cup shredded muenster or
cheddar cheese
2 tablespoons butter
1 cup dairy sour cream or milk
Vi cup finely chopped onion
Vi teaspoon salt
'A teaspoon pepper
paprika
Cook potatoes in water in a
3-quart saucepan or pressure
cooker. Drain, cool slightly and
peel and shred in bowl.
Combine cheese, melted butter,
and potatoes with other ingredi
ents. Bake at 350° oven for 30
minutes or put in refrigerator
overnight and bake 30 minutes
longer or put in crockpot on low
heat until hot.
Carol Hostetter
Spring Run
COTTAGE POTATOES
10 large potatoes, cooked in
jackets, peeled, cubed
Vi pound Velveeta cheese,
cubed
1 large onion, chopped
Va cup melted butter
1 green and red pepper, chop
ped
4 slices bread, broken into
pieces
1 cup milk (approximately)
salt and pepper to taste
crushed cornflakes
Mix together and put into large
baking dish. Add enough milk to
moisten, pour over top. Top with
butter and cornflakes. Bake 45
minutes at 350°. Serves 12-15.
Carol Hostetter
Spring Run
Mrs. Eugene Hostetter
Spring Run
CHEESE SCALLOPED
POTATOES
7 cups potatoes, sliced
1 cup onion, grated
2 teaspoons salt
1 cup water
Sauce;
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
'/«teaspoon pepper
V/2 cup milk
V/i cup velveeta cheese
Peel potatoes. Cook potatoes in
water for 5 minutes, cool and
drain. Make a white sauce by
melting butter, stirring in flour
until smooth. Then add milk and
cook until thickened. Stir in 1
cup of the cheese and add grated
onions. Place in greased casserole
dish. Sprinkle remaining Vi cup
of cheese on top. Cover and bake
for 30 minutes at 375°.
Becky Zimmerman
Juniata County Dairy Princess
CREAMY RED POTATOES
2 pounds small red potatoes,
quartered, unpeeled
1 package (8 ounce) cream
cheese, softened
1 can (WA ounce) condensed
cream of potato soup, undi
luted
1 envelope ranch salad dress
ing mix
Place potatoes in a slow cook
er. In a small mixing bowl, beat
cream cheese, soup, and salad
dressing mix until blended. Stir
into potatoes. Cover and cook on
low for eight hours or until pota
toes are tender. Yields four to six
servings.
Becky Zimmerman
Juniata County Dairy Princess
EASY BEEF
POTATO CASSEROLE
1 large sweet onion, chopped
(about 1 cup)
1-2 cloves garlic crushed
2 tablespoons oil
1 pound ground meat (beef,
turkey, chicken, pork)
1 can (6 ounce) tomato paste
2 cups water
2 beef bouillon cubes
Vi teaspoon salt
V* teaspoon pepper
1 large bay leaf
1 32 ounce package of frozen
potato cubes (southern
style hash browns)
chopped parsley
1-2 cups grated cheddar cheese
In a large skillet saute onion
and garlic in oil until tender. Add
ground meat and cook until no
longer pink—breaking up with a
spoon. Drain very well. Add to
mato paste, water, bouillon
cubes, salt, pepper, bay leaf, and
parsley. Bring to a boil and sim
mer on low, uncovered, for 10
minutes. Mixture will thicken
slightly. Place potatoes in 3 quart
casserole and top with meat mix
ture. Cover and bake at 350° for
45 minutes. Uncover, sprinkle
cheese on top and return to oven
to bake 15 minutes longer. Serves
6. Great with a green salad and
good bread.
Deborah Goff
Riegelsville
POTATO-CHEESE
CHOWDER
2 cups diced peeled potatoes
1 cup chopped onion
‘/: cup diced celery
(Turn to Page B 7)
What vegetable is more versatile than a potato? Boiled,
baked, mashed, riced, steamed, french fried or browned
whatever the method used potato recipes abound to
satisfy every taste.
Featured Recipe
Potatoes are America’s most popular vegetable, thanks to our
love affair with french fries. Baked or boiled, a five-ounce potato
is a good source of potassium and offers about 130 calories
not including butter or sour cream.
On the other hand, 10 french fries (frozen, home-prepared in
the oven) will add about 420 calories to your meal. A half-cup of
homemade mashed ptoatoes prepared with whole milk and but
ter has about 110 calories.
Whether or not you are concerned about calories, the potato is
easily incorporated into any diet.
Here are a few tasty low to no calorie ideas to add flavor to
your potato:
• Toasted sesame seeds
• Whipped butter and poppy seeds
• Spoonful of stewed tomatoes and a bit of grated cheese
• Melted butter thinned with lemon juice
• Mix of dried herbs: parsley, chives, basil, dill
• Mock sour cream (cottage cheese and lemon juice whipped
in blender)
• Chopped onion with coarsely grated black pepper
• Chive-spiked yogurt
Potato skins are a popular restaurant appetizer, but you can
make your own at home by following this recipe from the Potato
Board.
CRISP POTATO SKINS
6 medium potatoes (about 2 pounds)
'A cup melted butter
1 teaspoon soy sauce
Preheat oven to 400 degrees. Scrub potatoes thoroughly and
pierce each with a fork. Bake until potatoes are tender, about 45
minutes to 1 hour. Cook, then cut in quarters lengthwise and
then in half crosswise to form eight sections. Scoop flesh from
skins, leaving ‘/s-inch shell. Reserve flesh for use in another reci
pe.
Increase oven temperature to 500 degrees. Mix together melt
ed butter and soy sauce, and brush on both sides of the skins.
Place skings on baking sheet and bake until crisp, about 10-12
minutes.
These can be made ahead and reheated in 400-degree oven for
about 8 minutes. Serve sprinkled with corase salt and top as de
sired.
Note: Uses for scooped potato pulp:
• Mash and season. Add your choice of chopped green pepper
and tomato, sliced green onions or shredded cheese. Re
heat in a casserole for tomorrow night’s dinner.
• Add sauteed onion to potato. Use to fill an omelet.
• Make mashed potato salad using your favorite dressing.
• Mash and stir into soups to thicken.
• Season to taste and form into patties. Dust with flour and
saute in butter until browned on both sides.