Pass
The Potatoes Please!
|
|
Roasted
Red Bliss Potatoes
From
Andrena Seawood of Heathsville
Ingredients:
|
Olive
oil |
|
8-10
medium red bliss potatoes, washed and quartered |
|
McCormick
Grillmates Montreal steak seasoning, to taste |
|
Worchestershire
sauce, 2-3 dashes |
Directions:
Drizzle a medium oven-safe dish with olive oil. Place potatoes in dish and
sprinkle with steak seasoning and Worchestershire sauce. Stir potatoes to
coat well. Bake at 350˚ for 35 minutes or until tender.
STUFFED
BAKED POTATOES
From
Debbie Day of Catlett
Ingredients:
|
5
medium baking potatoes |
|
1⁄4
cup butter or margarine (softened) |
|
8
oz. (2 cups) shredded cheddar cheese (divided) |
|
1⁄4
cup sour cream |
|
1
envelope ranch salad dressing mix |
|
1
T snipped chives |
|
1
garlic clove (minced) |
|
Crumbled
cooked bacon |
|
Chopped
green onions |
Directions:
Bake potatoes at 400� for 1 hour or until tender. Reduce heat to 375�.
Cut each potato in half lengthwise; scoop out the pulp, leaving a thin
shell. In a large mixing bowl, beat the pulp with butter. Stir in 1 cup of
cheese, sour cream, salad dressing mix, chives and garlic. Spoon into
potato shells. Sprinkle with remaining cheese. Place on a baking sheet.
Bake for 15-20 minutes or until heated through. Top with bacon and green
onions. Makes 10 servings.
MASHED
POTATO CAKES
From
Maureen Abbott of Nathalie
Ingredients:
|
1
medium onion (chopped) |
|
2
T margarine |
|
2
eggs (divided) |
|
1
1⁄2 cups mashed potatoes |
|
1⁄4
cup all-purpose flour |
|
1⁄4
t salt |
|
1⁄8
t pepper |
|
1
T water |
|
Grated
cheese of choice |
Directions:
In a skillet, saut� onions in butter until tender. In a bowl, beat 1 egg
lightly. Add the onions, potatoes, flour, salt, pepper; mix. Shape mixture
into patties; place on greased baking sheet. Lightly beat remaining egg;
stir in water. Brush over potato cakes. Sprinkle with grated cheese. Bake
at 375� for 25 minutes or until brown.
CROCK
POT POTATO SOUP
From
Jean Stainback of
Clarksville
Ingredients:
|
6
cups peeled, cubed potatoes |
|
5
cups water |
|
2
cups chopped onion |
|
1⁄2
cup chopped celery |
|
1⁄2
cup thinly sliced carrots |
|
1⁄4
cup butter or margarine |
|
4
t chicken bouillon granules |
|
2
t salt |
|
1⁄4
t pepper |
|
12-oz.
can evaporated milk |
|
3
T chopped fresh parsley |
|
Snipped
chives, optional |
Directions:
In a large slow cooker, combine the first nine ingredients. Cover and cook
on high for 7-8 hours or until the vegetables are tender. Add milk and
parsley; mix well. Cover and cook 30-60 minutes longer or until heated
through. Garnish with chives if desired. Makes 8-10 servings.
hash
Brown casserole
From
Edith T. Yeatts of
Gretna
Ingredients:
|
2-lb.
bag frozen hash browns |
|
1
can mushroom soup |
|
1
can cream of chicken soup |
|
8
oz. sour cream |
|
8
oz. shredded sharp cheddar |
|
1
medium onion |
|
Dash
of garlic powder or salt, optional |
Directions:
Combine all ingredients (potatoes do not have to be thawed). Let sit in
refrigerator several hours or overnight, covered. Pour into 13x9x2-inch
greased casserole or baking pan. Bake at 350˚ for 1 hour. Great for
covered-dish suppers.
sweet
potato casserole
Louise
Brower of Aylett
Ingredients:
|
4
large sweet potatoes |
|
1
large can crushed pineapple |
|
8-oz.
cream cheese |
|
1
small jar marshmallow creme |
|
1
small pkg. nut crumbs |
|
3
T brown sugar |
Directions:
Cook, peel and slice potatoes. In a bowl, combine pineapple, cream cheese
and marshmallow creme. Alternate layers of potatoes and cream cheese
mixture in casserole dish, ending with cream cheese layer. Sprinkle nut
crumbs and brown sugar on top and bake at 350˚ for 40 minutes.
sweet
& white potato spears
From
Virginia Moran of
Staunton
Ingredients:
|
1
1⁄2 lbs. sweet potatoes, cut into spears |
|
1
1⁄2 lbs. baking potatoes, cut into spears |
|
1⁄2
cup Kraft Zesty Italian dressing |
|
1⁄4
cup Kraft grated Parmesan cheese |
|
2
T chopped fresh parsley
|
Directions:
Preheat oven to 375˚. Toss potatoes with dressing and place on
heavily greased baking sheet. Bake 30 minutes, turn potatoes and bake 30
additional minutes. Sprinkle with Parmesan cheese during the last 5
minutes. Sprinkle with parsley and serve. Makes 8 servings.
Quick
& easy scalloped potatoes
From
Virginia Moran of
Staunton
Ingredients:
|
4
cups thinly sliced potatoes |
|
2
T butter |
|
1⁄2
cup chopped onion |
|
1⁄4
cup chopped green pepper |
|
1⁄4
cup water |
|
1
t salt |
|
1⁄4
t pepper |
|
1
cup shredded medium cheddar cheese |
|
3⁄4
cup evaporated milk |
Directions:
Wash
and dry potatoes. In a 10-inch skillet, melt butter. Add potatoes, onion,
green pepper, water, salt and pepper and cover. Cook over low heat 20 to
25 minutes or until potatoes are tender, stirring occasionally. Stir in
cheese and evaporated milk and cover. Cook over low heat until cheese
melts and mixture thickens. Do not boil. Spoon into serving dish. Garnish
with paprika or parsley flakes. Serves 4.
Best
Sweet potato casserole
From
Louise Irby of
Gretna
Ingredients:
|
3
lbs. (about 5 large) sweet potatoes |
|
4
oz. cream cheese, softened |
|
3
t brown sugar |
|
1
t cinnamon |
|
1⁄4
t nutmeg |
|
2
cups cranberry almond crunch cereal, crushed |
|
2
T melted butter or margarine |
|
1
1⁄2 cups mini marshmallows |
Directions:
Preheat oven to 325˚. Place potatoes on microwavable plate. Microwave
on high for 8 minutes. Turn potatoes over, continue cooking for 9 to 10
minutes or until very tender. Let stand 5 minutes. Cut potatoes in half
lengthwise. Scoop pulp into large bowl, discard skins. Add cream cheese,
brown sugar, cinnamon and nutmeg to pulp. Mash with potato masher to
desired consistency. Spoon into 9-inch-square baking dish. Mix cereal and
butter in medium bowl until well blended. Stir in marshmallows. Sprinkle
evenly over potato mixture. Bake 30 to 35 minutes or until topping is
golden brown and mixture is heated through. Makes 10 servings.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Italian; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o
Cooperative Living,
P.O. Box
2340
, Glen Allen, VA 23058-2340 or e-mail to [email protected] |