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Potato Recipes

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Potato Recipes
This is the opportunity for us all to brag about Ma's special taters. Please feel free to share any potato side dish recipes that you may have. It doesn't matter if it is a hot or cold potato dish.


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Fruit n Spice Sweet Potatoes In reply to
This recipe is excellent with any of your broiled panfish recipes.







1 can (40 ounces) Princella or Sugary Sam Cut Sweet Potatoes
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup raisins
1 1/2 cups diced apples
1 tablespoon lemon juice
1/3 cup chopped and toasted pecans, optional
  1. In large pot combine sweet potatoes, cinnamon, nutmeg, and ginger.
  2. Add raisins and mix well; heat to a simmer.
  3. Combine diced apples and lemon juice; add to sweet potato mixture; simmer 5 minutes.
  4. Before serving, sprinkle chopped pecans over each portion, if desired.


Servings: 10


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Lemon & Thyme Mashed Potatoes In reply to
7 Tablespoons butter
2 Tablespoons minced fresh thyme
1 Tablespoon minced lemon peel (yellow zest part only)
1/4 Cup milk (or cream if preferred)
5 lbs Yukon gold potatoes

Peel and quarter the potatoes into evenly-sized pieces. Place into a pot and fill the pot with cold water to cover the potatoes. Bring the water to a boil, reduce to rapid simmer and cook until the potatoes are tender when pierced (approximately 17-20 minutes).

While the potatoes are boiling place the butter, thyme and lemon zest into a small saucepan. Melt the butter over medium heat.

Once the potatoes are tender, drain them thoroughly. Place the potatoes into a bowl and mash using a hand masher. Once the potatoes are almost completely mashed to the desired consistency, add the melted butter mixture. Mix in the butter using the hand masher, hand-held mixer or a stand mixer depending on the desired final consistency of the mashed potatoes. Add about half the milk while mixing in the melted butter mixture. Check the potato consistency and add more milk if the potatoes are too "thick." You may not need the entire 1/4 Cup milk depending on the type of potato you use.

Servers 10



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A J Potatoes In reply to
2 bags frozen hash browns
2 cans cream of chicken soup (Campbell's)
16 oz sour cream
onion powder to taste
2 cups crushed corn flakes
1 stick melted margarine

Mix first four ingredients - I mix it all in my lasagna pan. Rub some margarine in the pan (don't use your stick of melted margarine). Combine the melted margarine with the corn flakes. These will go on top of the potatoes. Preheat oven to 375 and bake for about an hour or until the topping is just a little brown.



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PORTUGUESE FRIED POTATOE In reply to
1/4 c Butter
1/4 c Oil (olive oil may be used)
750 g Potatoes, peeled and sliced
-1/4" thick rounds
1/2 Level teaspoon salt
1/2 Freshly ground black pepper
1 Level tablespoon finely
-chopped parsley

1. in a pan heat butter and oil. fry potatoes on both
sides until golden brown. 2. season potatoes with salt
and pepper, transfer to a heated plater and serve
immediately sprinkle with parsley. serves 4



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Au Gratin Potatoes #1 In reply to
Yield: 6 Servings

3 lb Potatoes
1 lg Onion, thin slice
4 tb Flour
Salt & Pepper to taste
10 sl Velveeta cheese
1 c Heavy Cream

Preheat oven to 350F.

Prepare 9 x 13 pan and spray with Pam.

Peel and slice potatoes. Keep submerged in water until ready for use.

Drain excess water from potatoes. Place single layer of potatoes in
pan, overlapping. Place single layer of onion rings in pan.
Sprinkle with flour, lightly. Place single layer of Velveeta slices.
Add salt & pepper to taste. Repeat procedure until all ingredients
are used with potatoes on top.

Pour cream over entire dish and bake for 55 minutes or until golden
brown



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Au Gratin Potatoes #2 In reply to
1 clove garlic - halved
2 cup whipping cream
2 cup milk
1 tsp ground nutmeg
3 1/2 lbs. russet potatoes - peeled, thinly sliced
1 cup cheddar cheese - grated

DIRECTIONS ------------------------------------------------------------

Preheat oven to 375. Rub garlic over inside of 13x9-inch baking
dish. Place garlic in saucepan. Add cream, milk and nutmeg to
saucepan; bring to simmer. Arrange potatoe slices in 1 layer in dish.
Season with salt and pepper. Repeat layering with remaining
potatoes, seasoning each layer with salt and pepper. Pour cream
mixture over potatoes. Sprinkle with cheese. Bake until potatoes are
tender and top is deep golden, about 1 hour 45 minutes. Cool slightly
before serving.

Serves 8.



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Au Gratin Potatoes #3 In reply to
Yield: 4 servings

1/3 c Butter Or Regular Margarine
3 ts Unbleached Flour
1 1/2 c Milk; Heated
1 c Cheddar; Sharp, Shredded
1 c Ham; Cooked, Diced
1 tb Onion Flakes
2 c Potatoes; Cooked, Sliced
1 tb Parsley; Minced

Preheat the oven to 400 Degrees F. Butter a 2-qt casserole and set
aside.
Melt the 3 tb of butter in a 2-quart saucepan, on moderate heat, and
add the flour; cooking for 2 minutes, stirring constantly. Add the
milk and cook until thickened, stirring constantly. Add the cheddar
cheese and stir until melted. Remove from the heat and stir in the
ham and onion flakes. Stir in 1 cup of potato slices. Pour into the
prepared casserole. Arrange the remaining potato slices on the top
of the Ham mixture. Melt the remaining butter and brush on the
potato slices. Sprinkle with the minced parsley and bake for 20
minutes or until heated through. Serve hot.



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Au Gratin Potatoes #4 In reply to
Yield: 8 servings

2 tb Margarine
2 ea Lg leeks, white part chopped
1 ea Red bell pepper, diced
3 ea Matzos, broken
1 c Hot water
4 ea Potatoes, baked, peel, slice
6 oz Evaporated skim milk
1 ea Salt and pepper
1 c Grated mozzarella
1 ea Minced chives for top

Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute,
cover until wilted. Add red pepper saute 5 min.Combine matzos with
water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess
water.Combine leek mixture and matzos with remaining ingredients,
except cheese and chives. Stir until fully mixed. Pour into an oiled
shallow 2 qt. casserole. Sprinkle cheese over top followed by chives.
Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and
cut.



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Au Gratin Potatoes #5 with turnips In reply to
Yield: 4 servings

4 c Sliced turnips & potatoes
- (any combination,)
- peeled and thinly sliced
1 md Onion
- peeled and finely sliced,
2 tb Melted butter
1/2 c Milk
1/8 ts Grated nutmeg
1/4 ts Ground white pepper
1/2 ts Salt
1/2 c Grated Swiss cheese

PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with
melted butter and place in a 9-inch square or round baking dish.
Cover tightly and place in preheated oven for 30 minutes. In a small
pot on top of the stove combine milk, nutmeg, pepper and salt and
bring to a boil. Immediately remove from heat. Remove turnip-potato
mixture from the oven, remove cover and mix in half the cheese. Pour
the milk over the potatoes and sprinkle with remaining cheese.
Replace in oven, uncovered, another 20 to 25 minutes. If the gratin
is golden brown, it's ready to serve. If not, preheat broiler. Place
gratin under broiler about 3 minutes to brown top before serving.



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Gratin of Potatoes and Porcini Mushrooms in Cream In reply to
Yield: 6 servings

1/2 oz Dried porcini mushrooms
-- rinsed
1/2 c Hot water
2 md Shallots
2 lb Baking potatoes
-- (preferably Idaho),
-- peeled, halved lengthwise
1 1/2 tb Olive oil
2/3 c Whipping cream
2/3 c Milk
1/2 ts Salt
Freshly ground pepper
3 tb Whipping cream

Soak porcini in hot water 1-1/2 hours. Strain through paper towels;
reserve liquid. Rinse porcini; squeeze dry. Discard any hard stems.
Cut into strips.

Preheat oven to 325 F. Generously butter 2-quart gratin dish.

Mince shallots. Slice potatoes thinly.

Heat oil in heavy large saucepan over medium heat. Add shallots and
saute until tender, about 2 minutes. Add porcini and saute 1 minute.
Add reserved porcini liquid, 2/3 cup cream, milk, salt and pepper and
bring to simmer. Add potatoes, stirring gently to separate slices.
Cook until potatoes begin to soften, stirring occasionally, about 15
minutes. Taste and adjust seasoning. Transfer to prepared dish.

Spoon remaining 3 tablespoons cream over top of potatoes. (Can be
prepared 1 day ahead. Refrigerate.)

Bake until potatoes are tender, about 1 hour. Preheat broiler. Broil
until top is browned, about 3 minutes.



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Golden Mashed Potatoes In reply to
Prep: 10 min, Cook: 15 min.
  • 1 lb. potatoes, peeled and cut into 1 inch cubes
  • 2 tsp. unsalted butter
  • 1 onion, finely chopped
  • 1 tsp. paprika
  • 3/4 cup plain lowfat yogurt
  • 1/8 tsp. salt optional

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 12-15 minutes or until tender. Melt butter in a heavy nonstick skillet over medium heat. Sauté onions 7-8 minutes or until golden. Remove from heat and stir in paprika. Combine potatoes, onions, yogurt, salt and pepper to taste in a bowl. Mash potatoes thoroughly before serving.

Per serving: calories 188, fat 2.9g, 14% calories from fat, cholesterol 8mg, protein 5.6g, carbohydrates 36.0g, fiber 3.4g, sugar 7.5g, sodium 43mg, diet points 3.8.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.8, Fruit: 0.0, Bread: 1.7, Lean meat: 0.0, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0


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Horseradish Stuffed Baked Potatoes In reply to
Prep: 10 min, Cook: 1:20.
  • 4 baking potatoes, scrubbed
  • 2/3 cup lowfat sour cream
  • 2 Tbs. plus 2 tsp. prepared horseradish, drained
  • 1 Tbs. plus 1 tsp. unsalted butter, softened
  • 1 Tbs. plus 1 tsp. dill

Preheat oven to 375°F. Pierce potatoes several times with a fork. Bake about 1 hour, or until crisp outside and cooked through. Transfer to a baking sheet and cool 5 minutes. Cut off top third of potatoes. Scoop out potato from bottoms into a bowl, leaving 1/4 inch thick shell. Scoop potato from tops and add to same bowl. Discard tops.

Mash potato with half the sour cream, half the horseradish and butter. Season with salt and pepper to taste. Spoon into potato shells, dividing equally. Mix remaining sour cream and horseradish in a bowl. Stir in dill. (Potatoes and sour cream topping can be made 1 day ahead. Cover and chill.)

Preheat oven to 400°F. Place potatoes in baking pan and bake about 50 minutes if chilled, 20 minutes if not, or until heated through and golden brown. Spoon sour cream topping on each.


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Parmesan Mashed Potatoes In reply to
Prep: 10 min, Cook: 10 min.
  • 1-1/4 lbs. russet potatoes, peeled and cut into 1/2 inch cubes
  • 1 Tbs. unsalted butter
  • 1 clove garlic, minced
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • 1/4 cup grated Parmesan cheese

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Melt butter in a heavy nonstick skillet over medium heat. Sauté garlic 30 seconds. Remove from heat. Combine potatoes, sautéed garlic, salt, pepper to taste and Parmesan in a large mixing bowl. Mash or beat with an electric mixer until smooth.


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Potato Olive Casserole In reply to
Prep: 10 min, Cook: 50 min.
  • 1-1/4 lbs. russet potatoes, peeled and cut into 1/4 inch slices
  • 3 tomatoes, peeled, seeded and sliced
  • 1 Tbs. plus 1 tsp. olive oil
  • 1 large red onion, cut into 1/4 inch slices
  • 1/4 tsp. thyme, or 1 tsp. fresh, chopped
  • 1/4 tsp. fennel seed, crushed
  • 1/8 tsp. salt optional
  • 1/2 cup scallions, chopped
  • 2 cloves garlic, thinly sliced
  • 1/4 cup Greek or green olives*, optional, pitted and chopped
  • 1-1/2 tsp. lemon thyme or thyme
  • aluminum foil

Preheat oven to 400°F. Place potatoes in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Remove from saucepan and set aside to drain. Chop half the tomatoes and combine with half the oil. Stir in onions, thyme, fennel seed, salt and pepper to taste. Set aside.

Lightly oil a shallow two quart baking dish. Sprinkle with half the scallions and garlic. Add a layer of the chopped tomato mixture, olives and lemon thyme. Top with potatoes and sliced tomatoes. Top with remaining scallions and drizzle with remaining oil. Bake 25 minutes covered loosely with foil. Uncover and bake another 20 minutes or until potatoes are tender.
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.



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Roasted New Potatoes In reply to
  • 1-1/4 lbs. new potatoes, scrubbed and patted dry
  • 1/4 cup small bay leaves
  • 2 Tbs. olive oil

Preheat oven to 375°F. Using a sharp knife, cut a slit halfway through each potato. Place bay leaves in each potato and set aside. Drizzle oil in a roasting pan and heat in oven 5 minutes. Remove pan from oven and arrange potatoes in pan. Season with pepper to taste. Roast in oven about 50 minutes or until potatoes are golden and tender.


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Re: [tubeN2] Potato Recipes In reply to
SWEET POTATO PONE

Ingredients

1 egg
1 cup sugar
1 stick (8 tablespoons) butter or margarine, softened
2 cups grated raw sweet potatoes
¼ teaspoon salt
½ cup milk

Steps
Preheat the oven to 325 degrees. Beat the egg with the sugar and butter in a mixing bowl until creamy and smooth. In another bowl, combine the sweet potatoes, salt and milk and mix well. Add the butter mixture to the potato mixture and mix well. Pour the mixture into lightly buttered baking dish and bake for 30 to 35 minutes. Remove from the oven and sprinkle the top with the pecans. Return to the oven and bake for 30 minutes, or until the mixture sets slightly. Serves 6 to 8
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Re: [tubeN2] Potato Recipes In reply to
RUM-GLAZES SWEET POTATOES

Ingredients

3 pounds sweet potatoes, pricked several times with a fork
3 Golden Delicious apples, peeled, cored and sliced lengthwise
1/4 cup fresh lemon juice
1 cup roasted pecan halves
8 tablespoons (1 stick) butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground mace

Steps
Bake the sweet potatoes in a 400º F oven for 45 minutes, or until tender. Let cool and peel. Cut the potatoes crosswise into 1/4-inch slices. Toss the apples in the lemon juice. Arrange the sweet potatoes and apples in a buttered baking dish. Sprinkle with the pecans. In a saucepan, combine the butter, sugar, honey, rum, cinnamon, ginger, and mace. Cook the mixture over medium heat, stirring until the sugar dissolves. Spoon the syrup over the potato and apple mixture. Bake for 30 minutes at 400º F, basting occasionally with the butter sauce. Then place the pan under the broiler, about 4 inches from the fire, until the edges of the potatoes and apples are slightly brown. Serves 8.
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Au Gratin Potatoes#5 In reply to
About 4 large Idaho potatoes, peeled,
sliced very thin
1 or 2 onions, sliced thin
Layer the above in a buttered dish. Sprinkle salt and fresh ground black pepper between the layers
Sauce
4 tablespoons (1/2 stick) butter
1 to 2 tbls flour
About 2 cup milk
3/4 to 1 cup cheese (more or less) sharp
Cheddar, Velveeta, Swiss, etc., grated
bread crumbs, plain or mixed with parmesan cheese
Melt butter, add flour to make a loose paste ( you have to judge this one...the thicker the paste, the thicker the sauce). Don't let it brown. Add milk and mix together with a wisk until it gets thick. Add some salt and Pepper. Add cheese. Pour sauce between the layers. You can add more cheese between the layers too. Top with cheese and a thin layer of plain bread crumbs. Bake in a 400 degree F oven for 1 1/2 hours.


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