How about a favorite potato recipe from the group................

[Guest guest]

..........I found 10 lb bags of potatoes for 99 cents each. Anyone new good

recipes out there beside garlic mashed, I already do that often.

Thanks, Donna

 

 

" A smile is a curve that sets all things straight. "

 

 

 

 

 

 

 

 

 

[Guest guest]

Hey Donna,

 

Don't have a recipe on hand at the moment, but I just love making

some sort of gratin potatoes. Especially in the winter, with a

spinach salad (Bobbi's sounded good) and a crusty bread it makes a

lovely dinner! I pretty much just slice the potatoes thin, layer

them with milk/cream/broth & herbs/sliced onion & perhaps bread

crumbs & usually cheese...my favorite for this is Gruyere.

 

Also, check the files...extra mashed would be great for topping a

shepherd type pie!

 

Luv potatoes!

 

m

[Guest guest]

hi donna,

 

great deal on those potatoes!

i like to use potatoes in indian dishes....esp. chana

aloo (chickpeas and potatoes) and aloo gobi (potatoes

and cauliflower) both recipes are in our files:

Indian%20Cuisine/Indian%2\

0Main%20Dishes/.

 

don't forget about potato soups. i like potato and

leek or potato and spinach (or watercress). i'm sure

there are recipes for potato soups in the files too.

 

susie

 

--- GeminiDragon <thelilacflower wrote:

 

> .........I found 10 lb bags of potatoes for 99 cents

> each. Anyone new good recipes out there beside

> garlic mashed, I already do that often.

> Thanks, Donna

>

 

 

 

 

 

 

 

Mail - You care about security. So do we.

 

[Guest guest]

Scalloped Potatoes and Mushrooms

1 1/3 pounds, 4 medium potatoes, cut into 1/8 inch slices

2 teaspoons vegetable oil

1 pound mushrooms. cut into 1/4 inch slices

1 tablespoon flour

1/4 teaspoon each salt and pepper

1/2 cup grated parmesan cheese

3 tablespoons butter or veg*n sub

3/4 cup soy/rice or other veg*n milk

1 tablespoon chopped parsley

 

Heat oven to 400F. In 2 quart saucepan over medium heat cook potatoes, covered,

in 2 inches boiling water until almost tender, 6 to 8 minutes: drain. In large

nonstick skillet over medium heat, heat oil. Add mushrooms: saute over high heat

until tender and liquid has evaporated: set aside. In small bowl combine flour,

salt and pepper. Coat shallow 1 1/2 quart baking dish with vegetable cooking

spray and cover bottom with a layer of potatoes: sprinkle with a little of the

flour mixture. Add a layer of mushrooms. Sprinkle with some of the cheese: dot

with butter. Repeat layers until all ingredients are used, ending with butter:

pour milk over. Bake 30 minutes until potatoes are tender and top is browned.

Sprinkle with parsley.

 

 

 

 

 

 

 

[Guest guest]

I LOVE Latkes!! (with applesauce)

 

Potato Pancakes

2 pounds mealy russet potatoes, peeled

1 medium onion, coarsely grated

2 eggs, lightly beaten

2 tablespoons matzo meal, or as needed

salt and pepper to taste

1 dash sugar to encourage browning

vegetable oil for frying

sour cream, yogurt, and/or applesauce

 

Grate potatoes. Squeeze to remove as much moisture as possible. Combine

potatoes, onion, eggs, matzo meal, salt, pepper and sugar. Take half of this

mixture and puree in a food processor or blender, then recombine it with the

remaining mixture. Add more matzo meal if needed to make a thick batter. Heat

the oil in a heavy frying pan. You will probably get by on a slick about 1/8

inch deep, especially in a nonstick pan, but the deeper and hotter the oil the

crisper the pancake. Use a large spoon to drop portions of the mixture into the

hot oil. For thicker pancakes leave the batter mounded up high, for thinner,

lacier and crispier edged disks, flatten the batter with a spoon as soon as you

add it to the pan. Cook until golden brown, about 4 minutes, then turn and

repeat on the other side. Latkes don't take kindly to being turned too many

times and become rather heavy as they continue to flip. When golden on both

sides, remove to paper towels and drain for a moment before serving. Accompany

hot latkes with sour cream, yogurt and/or applesauce.

 

 

 

[Guest guest]

Cottage Cheese-Stuffed Potatoes

 

Ingredients

.. 4 potatoes for baking, about 8 oz. each

.. 7/8 cup lowfat cottage cheese

.. 2 tablespoons whole milk

.. 2 tablespoons minced onion

.. 1/4 teaspoon paprika

 

Preparation

Preheat oven to 400° F. Clean potatoes and place in oven. Bake until tender,

about 30-40 minutes.

 

One potatoes are tender, remove from oven and slice in half, lengthwise. Scoop

out the pulp. The potato shells should be about 1/4-inch thick (a little pulp

left on bottom). In a bowl, blend cheese, milk and onion. Add potato pulp and

mix until fluffy.

 

Fill potato halves and sprinkle with paprika.

 

 

 

[Guest guest]

Candace, I'll rush home and make these tonight.....Thanks, Donna

 

~Candace~ <carvers wrote:I LOVE Latkes!! (with applesauce)

 

Potato Pancakes

2 pounds mealy russet potatoes, peeled

1 medium onion, coarsely grated

2 eggs, lightly beaten

2 tablespoons matzo meal, or as needed

salt and pepper to taste

1 dash sugar to encourage browning

vegetable oil for frying

sour cream, yogurt, and/or applesauce

 

Grate potatoes. Squeeze to remove as much moisture as possible. Combine

potatoes, onion, eggs, matzo meal, salt, pepper and sugar. Take half of this

mixture and puree in a food processor or blender, then recombine it with the

remaining mixture. Add more matzo meal if needed to make a thick batter. Heat

the oil in a heavy frying pan. You will probably get by on a slick about 1/8

inch deep, especially in a nonstick pan, but the deeper and hotter the oil the

crisper the pancake. Use a large spoon to drop portions of the mixture into the

hot oil. For thicker pancakes leave the batter mounded up high, for thinner,

lacier and crispier edged disks, flatten the batter with a spoon as soon as you

add it to the pan. Cook until golden brown, about 4 minutes, then turn and

repeat on the other side. Latkes don't take kindly to being turned too many

times and become rather heavy as they continue to flip. When golden on both

sides, remove to paper towels and drain for a moment before serving.

Accompany hot latkes with sour cream, yogurt and/or applesauce.

 

 

 

[Guest guest]

This is easy, simple and fast...

 

Dice up potatos (I usually use 2 regular ones, or

about 4 red ones for just me)

Put them in a bowl.

Drizzle enough olive oil to coat them when stirred.

Sprinkle in some dried italian seasoning (again,

enough to coat them)

Add some extra rosemary or basil if you want. Yummy.

Place in a baking dish (I use my cake pan cause it's

the only one I have)

Bake at 350 for about 20 mins, or until desired

tenderness/crispy!

 

Done! Enjoy!

 

 

 

 

 

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[Guest guest]

The main use of our pressure cooker is potatoes. The March issue of

Vegetarian Times has an article dedicated to the potatoe. Here is the

nutritional profile of a medium potatoe with it's skin on:

Calories: 100

Potassium: 750 mg

Protein: 3 g

Fat: 0 g

Sodium: 0 g

Fiber: 3 g

 

Not bad for something that has been shunned recently.

 

One of my favorite uses for leftover mashed potatoes is shepherd's

pie.

 

The VT magazine has this great sounding recipe:

 

Four-Alarm Chipotle Potatoe Casserole

 

3 lb potatoes, leave skins on and dice

1/4 cup plus 2 Tbs canola oil

1 tsp salt

1/2 tsp ground cumin

2 cups diced onion

1 red bell pepper, seeded & diced

1 4-oz can diced green chiles

2 Tbs chipotle chiles pureed with adobo sauce (puree the canned

version)

4 oz shredded cheese

 

1. preheat over to 375 and lightly grease baking sheet

2. put diced potatoes in mixing bowl with 1/4 cup oil, salt, cumin

and toss to coat. spread out on baking sheet and bake 25-30 minutes

or until golden.

3. meanwhile, saute onion, red pepper and green chiles in remaining 2

tbs oil. add roasted potatoes adn chipotle chiles and toss well. Put

into baking dish, top with cheese and back for 15 minutes, or until

cheese is just melted.

 

Now, except for the chipotles this doesn't seem to spicy, so I would

probably add some garlic to the sauteed onion and maybe some red

pepper flakes.

 

Enjoy!

Denise