Recipes

Potatoes can make your day… Breakfast, Lunch and Dinner!

Get a healthy start with breakfast!

Honey Wheat Potato Bread

  • 5 cups warm water
  • 2 pkg. dry yeast
  • 1/2 cup dry milk
  • 1/4 cup honey
  • 4 cup whole wheat flour
  • 1 cup mashed potato
  • 6 tbsp shortening
  • 1 tsp salt
  • 6 1/2 – 8 cups white flour

Mix water and yeast. Add 2 cups white flour and all the rest of the ingredients. Beat with mixer until smooth. Stir and knead in rest of white flour. Knead until loaf is no longer sticky, and is smooth and elastic. Let rise until double in bulk. Shape into five loaves, or make dinner buns with some of dough. Let rise again and bake at 375°F for 25-30 minutes (Rolls will bake in 12-15 minutes). Remove from oven, butter tops. Freezes well.
-Tasty Taters Potato Cookbook

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Soup It Up!

French Onion Soup

  • 4-5 large sweet onions, chopped
  • 3 Tbsp. butter or margarine
  • 1/4 tsp pepper
  • 1 Tbsp. all purpose flour
  • 4 cups beef broth
  • 1 1/2 cups water
  • 1 bay leaf
  • 8 slices French bread, toasted
  • 1/2 cup shredded Swiss cheese

In a Dutch oven or soup pot sauté the onions in butter until lightly browned. Add the pepper and flour. Cook, stirring constantly for 1 minute. Add the broth, water and bay leaf; simmer together for 30-40 minutes, stirring occasionally. Discard the bay leaf. Ladle into oven-safe soup bowls; top with bread and cheese. Bake at 400°F for 10 minutes or until cheese is golden brown. Yields 8 servings.

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Mid-day Meal!

Spanish Tortilla

  • 2 1/4 lbs waxy potatoes, thinly sliced
  • 4 tbsp vegetable oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1 green bell pepper, diced
  • 2 tomatoes, seeded and chopped
  • 12 ounce canned corn, drained
  • 6 large eggs, beaten
  • 2 tbsp chopped fresh parsley salt and pepper

Parboil the potatoes in a saucepan of boiling water for 5 minutes. Drain well. Heat the oil in a large skillet, add the potato and onions, and sauté gently for 5 minutes, stirring constantly, until the potatoes have browned. Add the garlic, diced bell pepper, chopped tomatoes, and corn, mixing well. Pout in the eggs and add the chopped parsley. Season well with salt and pepper. Cook for 10-12 minutes, until the underside is cooked through. Remove the skillet from the heat and continue to cook the tortilla under a preheated broiler for 5-7 minutes or until the tortilla is set and the top is golden brown. Cut the tortilla into wedges or cubes, depending on your preference, and serve with salad. In Spain tortillas are served hot, cold, or warm.

– Cooking with Potatoes, Jenny Stacey

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Delicious Dinner with Friends!

Chili Roast Potatoes

  • 1 pound small new potatoes, scrubbed
  • 2/3 cup vegetable oil
  • 1 tsp chili powder
  • 1/2 tsp caraway seeds
  • 1 tsp salt
  • 1 tbsp chopped fresh basil

Cook the potatoes in a saucepan of boiling water for 10 minutes. Drain the potatoes. Pour a sufficient amount of oil into a shallow roasting pan to coat the base. Heat the oil in a preheated oven at 400°F for 10 minutes. Add the potatoes to the pan and brush them with the hot oil. In a small bowl, mix together the chili powder, caraway seeds, and salt. Sprinkle the mixture over the potatoes, turning to coat. Add the remaining oil to the pan and roast in the oven for about 15 minutes, or until thoroughly cooked. Using a slotted spoon, remove the potatoes from the oil, and transfer to a warm serving dish. Sprinkle the chopped basil over the top and serve immediately.

– Cooking with potatoes, Jenny Stacey

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Onion Salad

Slice 3 Spanish onions into a glass bowl.

Boil:

  • 1 1/2 cup vinegar
  • 1 1/2 cup water
  • 2 1/4 cup star
  • 4 tsp. salt

Pour over onions. Let stand 5 hours or overnight. Drain and discard juice. Cover with:

  • 1 1/2 cup mayonnaise
  • 2 tsp. celery seed

Let stand 2 hours before serving.

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Decadent Dessert!
Potato Chip Chocolate Crunchies

  • 2 cups milk chocolate chips
  • 2 cups butterscotch chips
  • 1 cup peanut butter
  • 3-4 cups coarsely crushed chips (ripple or thick cut work best)
  • 1 cup chopped peanuts

Melt chocolate and butterscotch chips with peanut butter. Mix in dry ingredients. Drop onto parchment or waxed paper.

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