Recipes

Potato and Adzuki Bean Patties

Servings: 4 Servings

Ingredients:

1 cub Adzuki beans -- dried
5 medium Potatoes -- unpeeled
1 Egg
2 tablespoon Butter
Pepper -- to taste
3 tablespoon Fresh parsley -- chopped
1 cub Parmesan cheese -- grated
½ cub Vegetable oil

Preparation:

Soak beans overnight in the refrigerator. Drain. Cook potatoes in enough water to cover. Drain, reserving 1 cup water. Peel potatoes, then mash them together with egg, butter, and pepper, and set aside.

Cook beans, covered, in reserved potato water until tender and water is absorbed. (About 45-50 minutes) Combine beans, parsley and potato mixture.
Shape into 12 patties and coat with cheese.

Heat oil in a large skillet and fry patties on both sides until golden brown.

Recipe By : Rodale's Basic Natural Foods Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Apple Cake

Servings: 1 Servings

Ingredients:

6 Boiled mashed potatoes
1 ½ pound All-purpose flour
8 ounce Lard
6 Good sized apples
3 ounce Sugar

Preparation:

Rub lard (or other fat eg butter) into flour and mix with potatoes into a stiff dough and roll out on a board about ½ inch thick. Grease a fireproof dish and line with some of the pastry. Cover with peeled, cored and sliced apples and sprinkle with sugar. Cover with another layer of pastry and apples and pastry. Bake in a moderate oven for 1 hour. Serve hot.

Recipe by: =20

Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@juno.com (angie c Valencia) on Mar 8, 1997.

Potato and Apple Pudding (Irish)

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
8 ounce Self-raising flour
6 ounce Freshly mashed potatoes
4 tablespoon Milk
5 Med. cooking apples
Brown or white sugar
2 Whole cloves
Juice of ½ lemon
3 tablespoon Cider

Preparation:

Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough.
Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well.
Steam, or cook set in boiling water up to the rim, for 2 - 2 ½ hours.
Serve cut in wedges with cream or home-made custard.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip

Potato and Apple Salad

Servings: 6 Servings

Ingredients:

DRESSING:
¼ cub Heavy cream
2 tablespoon White wine vinegar
1 teaspoon Grated onion
1 teaspoon Salt
Freshly ground pepper
½ cub Olive oil

REST:
2 pound New potatoes
¼ cub Dry white wine
1 pound McIntosh apples, peeled &thinly sliced

Preparation:

Mix dressing ingredients in blender or jar.

Cook pots 15-20 min in salted water, until tender. Drain, peel, slice ¼" thick, and toss with wine. Add dressing to apples and pots.

Recipe by: Too Many Tomatoes ... by Burrows & Myers Posted to EAT-L Digest 09 Mar 97 by Kaye Sykes <kaye_sykes@NL.COMPUWARE.COM> on Mar 10, 1997

Potato and Apple Skillet Cake

Servings: 4 Servings

Ingredients:

FOR THE POTATO CAKE MIXTURE:
4 tablespoon Butter
¾ cub Flour
½ teaspoon Salt
½ teaspoon Baking powder

FOR THE APPLE MIXTURE:
2 Large cooking apples
A little sugar to taste
4 Cloves
1 teaspoon Cinnamon
2 tablespoon Butter

Preparation:

First, make a portion of potato-cake mixture:

Rub the butter into the flour. Add the salt and baking powder and mix well. Add the potatoes and knead briefly until the mixture is well combined.

Divide the dough into two parts and roll out into two circles on a well-floured board, using a floured rolling pin. Use a plate slightly smaller than your skillet to trim the circles if necessary.

Peel the apples and slice them thinly. Layer them evenly on one circle of dough. Cover with the other circle of dough and pinch the edges together.
Cook gently in a preheated greased (ideally, buttered) skillet at medium heat, turning once to cook the other side (you may want to use a plate to help make turning easier). Each side should take about 15 minutes to become a moderate toasty brown.

When the apples are cooked through, carefully lift back the top of the cake and sprinkle with sugar, cloves and cinnamon. Add a large pat of butter.

Replace the top of the cake and leave on the heat for another 5 minutes to allow the sugar, butter and cinnamon to melt together. If desired, spread the top of the cake thinly with marmalade or apple jelly and put the pan briefly under the broiler to melt and glaze the cake. Serve cut in wedges, and eat very hot with cream or a rich pouring custard.

(adapted from a recipe in MODERN AND TRADITIONAL IRISH COOKING, Ethel Minogue, New Burlington Books, 1988: ISBN 1-85348-103-3. Shared by Diane Duane [http://www.ibmpcug.co.uk/~owls/european_cuisines.html]) Posted to CHILE-HEADS DIGEST V4 #217 by Peter Morwood & Diane Duane <owlsprng@iol.ie> on Nov 27, 1997

Potato and Artichoke Frittata

Servings: 1 Servings

Ingredients:

2 Eggs
4 Egg whites
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Unsalted butter
1 ½ cub Drained rinsed cannedartichoke hearts; cut intowedges
3 Scallions; sliced
¾ teaspoon Italian herb seasoning
2 small Red potatoes; cooked andthinly sliced

Preparation:

>From WEIGHT WATCHERS RECIPE COLLECTION

Preheat oven to 375. In a medium bowl, beat the eggs, egg whites,salt, pepper and 2 T. water. In a medium non-stick skillet with an oven proof handle, melt the butter over med.-low heat. Saute the artichokes, scallions and seasoning until softened, about 5 min. Stir in the potatoes. Add egg mixture and cook, stirring, til the eggs begin to set, about 2 min. Evenly distribute the vegetables in the pan and cook, without stirring, til the eggs are almost set, 5-6 min. longer. Bake til the eggs are completely set in the center. 5-6 min. Invert and cut into wedges. 4 servings

Per serving: 141 cals., 6 G fat, 114 mg. Chol., 14 G. carb., 4 G. fiber

You may serve with the breakfast meat of your choice and fresh biscuits and fruit. Perfect for that breakfast on the deck!

Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on May 13, 1998

Potato and Bacon Chowder

Servings: 6 To 8

Ingredients:

8 slice Bacon
1 cub Onion; Chopped
3 cub Potatoes; Peeled & Cubed;(up to 4)
1 can Cream of Chicken Soup
1 tablespoon Parsley; Chopped
1 cub Water
1 cub Sour Cream
1 ¾ cub Milk
½ teaspoon Salt
Pepper to Taste

Preparation:

Here's a great little recipe sent to The Cook & Kitchen Staff at Recipe-a-Day.com from Lauri J. Perfect for those cold winter days when you want a hearty warm-up!

This is the final installment of 1997 as we offer you some of the best recipes sent to Recipe-a-Day.com during December before we move on to the Lighter Side of Cooking in January. Have a Safe and Happy New Year's Eve as we look forward to cooking great 1998!

Fry bacon until crisp, set aside. Add onion to bacon grease, saute 2 to 3-minutes. Pour off fat. Add potatoes and water, bring to boil, cover and simmer 15 to 20 minutes. Stir in soup and sour cream. Gradually add milk.
Add salt and pepper and parsley. Heat to serving temp. Do not boil. Crumble bacon over the top of each soup bowl and serve. Double the recipe for larger gatherings.
Happy Cooking from The Cook & Kitchen Staff at http://www.recipe-a-day.com

Posted to dailyrecipe@recipe-a-day.com by The Cook <owner-dailyrecipe@recipe-a-day.com> on Dec 31, 1997

Potato and Bacon Omelet Filling

Servings: 4 Servings

Ingredients:

4 slice Low-fat bacon; cooked andcrumbled
1 teaspoon Olive oil
2 medium Potatoes; cooked,peeled; and diced
2 tablespoon Chopped onions (I often useshallots if I have them onhand)
2 tablespoon Parsley; chopped
2 tablespoon Fat-free Cheddar cheese;grated (I often leave thisout)
Salt and freshly groundpepper to taste

Preparation:

Date: Mon, 10 Jun 1996 00:02:19 EDT

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> A while back Crystalle was asking for egg recipes without cheese. This recipe for an omelet filling calls for a little cheese but I have made and enjoyed this many times without putting in any cheese. This recipe was originally posted by Anita Matejka.

Cook bacon in a large skillet. Then, drain on paper towel and crumble.
Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Put parsley in and stir for a couple of seconds. Lower heat. Cover and keep warm while you make your omelets.
This makes enough filling for two omelets. Spoon filling onto omelets and sprinkle with cheddar cheese just before folding (if you are using cheese.)

EAT-L DIGEST 9 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato and Bacon Pie

Servings: 8 Servings

Ingredients:

1 pound Bacon,chopped
1 Onion,chopped
8 Large eggs,beaten
1 pound Russet potatoes,peeled and g
2 ¾ cub Grated sharp Cheddar cheese
½ teaspoon Tsp. black pepper

Preparation:

Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish.
Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Bean Pie

Servings: 1 Servings

Ingredients:

6 ounce Kidney beans mixed with
small Can tomatoes, onion,
Mushrooms
And pinch chili powder. Top
With 8 oz potato mashed with
4 teaspoon Low
Fat spread.

Preparation:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Bologna Scallop

Servings: 1 Servings

Ingredients:

3 cub Bologna -- cubed
4 medium Potatoes -- sliced
10 ounce Frozen peas
1 can Cheddar cheese soup or cream
Of
Mushroom or celery
¾ cub Milk
1 tablespoon Onion -- grated
½ teaspoon Dried sage
1 cub Cheddar cheese -- grated

Preparation:

Combine bologna and potato in shallow 6 cup casserole. Cook frozen peas, add soup, milk, onion and sage. Bring to boiling, stir in cheese. Pour over bologona and potatoes. Bake at 375 F for 30 minutes or until bubbly hot. 4 servings.

Posted to Master Cook Recipes List, Digest #120

Date: Sat, 15 Jun 1996 20:37:12 -0500

From: Donna <pericles@serix.com>

Recipe By : Daisy Watkinson, Simcoe, Ontario, Canada

Potato and Broccoli Curry

Servings: 1 Servings

Ingredients:

-In A Saucepan, Saute-----
1 tablespoon Olive Oil
1 Clove Garlic -- minced
½ teaspoon Ground Coriander
½ teaspoon Ground Turmeric
¼ teaspoon Ground Cumin
¼ teaspoon Ground Ginger
⅛ teaspoon Dry Mustard
1 dash Ground Red PepperAdd-----
½ tablespoon Olive Oil
1 cub Water
1 Potato -- diced (unpeeled
Ok)Vegetables-----
1 cub Broccoli -- chopped
1 Carrot -- sliced
¼ teaspoon Salt
½ tablespoon Curry Powder

Preparation:

Fry, stirring often to coat potatoes with seasonings. When potatoes are almost tender, add last 4 ingredients.

Cover and simmer until broccoliand carrots are tender. Serve with rice or pasta.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Broccoli Supreme

Servings: 8 Servings

Ingredients:

3 cub Hot mashed potatoes
3 ounce Cream cheese, softened
1 Egg
2 tablespoon Margarine
S & P
1 (2.8 oz) Can French Fried
Onions
2 (10 oz) pkg Frozen Broccoli
Cooked and drained
1 cub Cheddar cheese (shredded)

Preparation:

Whip first 4 ingredients together until smooth. Season to taste with salt and pepper. Fold in ½ of the onions. Spread mixture over bottom and up sides of a buttered 8 X 12 baking dish to form a shell. Bake, uncovered at 350 for 25-30 minutes. Arrange hot broccoli in shell. Sprinkle with cheese and remaining onions. Bake, uncovered, 5 minutes more.

(Helen Jolly TDDB08E)

Typos by Mickey Forster AWXP96A
Posted to MM-Recipes Digest by AWXP96A@prodigy.com ( MICKEY L FORSTER) on Feb 26, 1998

Potato and Broccoli Vinaigrette (Oregon)

Servings: 1 Servings

Ingredients:

4 medium Potatoes; peeled and cutinto 1-inch cubes
1 bunch Broccoli; (1 to 1 ½pounds) trimmed and brokeninto small branches,blanched
½ cub Oil
¼ cub Cider vinegar
1 Clove garlic; minced
1 ½ teaspoon Salt
1 teaspoon Basil
⅛ teaspoon Liquid hot pepper sauce
2 Green onions; sliced
Cherry tomatoes; (garnish)

Preparation:

In a saucepan over medium heat, cook potatoes, covered, in boiling water until tender. Drain and keep hot. In a small saucepan, combine remaining ingredients, except tomatoes. Bring just to boiling over medium heat, stirring. Arrange hot potatoes and broccoli in serving dish; pour hot vinegar mixture over and toss gently. Garnish with tomatoes.

Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0

Scanned and Busted for you by Brenda Adams <adamsfmle@sprintmail.com>

Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)

Potato and Capsicum Sabji

Servings: 4 Servings

Ingredients:

4 Potatoes; Peeled
2 teaspoon Oil
¼ teaspoon Cumin seed
¼ teaspoon Turmeric
1 teaspoon Salt
1 large Green Bell pepper; thinlysliced
1 teaspoon Ground coriander
¼ tablespoon Hot chile powder

Preparation:

1. Cut potatoes in half lengthwise then cut crosswise into thick slices

2. Heat oil in large skillet, preferably nonstick, over medium heat. Add cumin seeds & tumeric and saute 10 seconds. Add potatoes and salt. Cover and cook over low heat until potatoes are half done, 15 to 20 min. Add bell pepper, cover and cook until pepper is tender, about 10 min. Add coriander and chile powder and cook, uncovered, gently turning occasionally, until potatoes are litghtly browned, 3-5 min.

Recipe by: LA Times Food Section 4/16/98

Posted to CHILE-HEADS DIGEST by Robert L <rlusk12@earthlink.net> on Apr 16, 1998

Potato and Caviar Crepes

Servings: 12 Servings

Ingredients:

1 cub All-purpose flour
¾ teaspoon Salt plus
⅛ teaspoon Salt
1 large Egg
2 large Egg whites
1 ¾ cub Nonfat buttermilk + 1tablespoon
2 teaspoon Olive oil
10 small Red potatoes; ¼" dice
⅛ teaspoon Black pepper; freshly ground
½ cub Chicken stock; defatted
8 ounce Plain nonfat yogurt
3 teaspoon American sturgeon caviar
3 teaspoon Salmon roe
12 Sprigs chervil; fresh
Nonstick cooking spray

Preparation:

1. In a medium bowl, combine flour w/⅛ teas. salt. In small bowl whisk together egg, egg whites & buttermilk. Slowly whisk egg mixture into flour until batter has consistency of heavy cream.
2. Heat oven to 200F. Meanwhile, in a large nonstick skillet, heat oil over med-hi heat. Add potatoes, remaining ¾ teas. salt & pepper; cook, tossing occasionally, until potatoes are golden brown, about 12 minutes. Add stock; cook, tossing, until all liquid is absorbed, about 1 minute. Remove from heat; cover.
3. Meanwhile, place medium nonstick skillet over med-hi heat; lightly spray w/cooking spray. Popur 3 tablespoons batter into center of skillet; swirl pan to create crepe about 5" in diameter. Cook until speckled golden brown, 2 - 3 minutes per side. Place in oven to keep warm. Continue making crepes until all batter is used.
4. Place crepe on work surface; place a heaping tablespoon of potatoes in center. Top w/tablespoon of yogurt & ¼ teas. of each caviar. Add sprig of chervil; roll up. Repeat process w/remaining crepes & fillings.
Per crepe: 96 cal, 2 g fat, 38 mg cholesterol, 14 g carbo, 282 mg sodium, 6 g portein, 1 g dietary fiber
Recipe By : MS Living 10/96

Posted to FOODWINE Digest 18 October 96

Date: Fri, 18 Oct 1996 16:37:00 -0400

From: Randell & Sherry Blair <blair@USIT.NET>

Potato and Celery Root Puree

Servings: 4 Servings

Ingredients:

1 ¼ pound Celeriac (celery root),peeled; cut 1 inch pieces
1 ¼ pound Russet potatoes, peeled; cut1 inch pieces
Salt
¼ cub Whipping cream
2 tablespoon Butter
Celery salt

Preparation:

Place celery root and potatoes in a large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving ¼ cup liquid (if making ahead). Return vegetables to same saucepan. Add cream and butter; mash until almost smooth. Season with celery salt and pepper.

Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid is mixture is dry.
Posted to FOODWINE Digest 15 November 96

Date: Fri, 15 Nov 1996 14:32:36 -0500

From: Laura Hunter <LHunter722@AOL.COM>

Potato and Cheese Lasagna

Servings: 8 Servings

Ingredients:

4 large Sweet potatoes; peel
4 large Idaho baking potatoes; peel
4 large Red skinned potatoes w/skin
2 cub Olive oil in a bottle; fordrizzling, approx
3 tablespoon Garlic; chop
2 cub Cheddar cheese; grate
2 cub Mozzarella; shred
Salt and black pepper

Preparation:

Preheat oven to 350~. Oil bottom of an 8x10" baking dish. Using a vegetable slicer or very sharp knife, slice sweet potatoes as thin as possible. Slice baking and red skin potatoes as you need them, to prevent browning. Cover bottom of dish with a layer of Idaho potato slices, slightly overlapping.
Drizzle with oil, sprinkle with garlic and cheeses and season with salt and pepper. Top with sweet potatoes, then red skin potatoes, seasoning and sprinkling each layer. Continue layers until all potatoes are used up, reserving enough cheese to fully cover top layer. Cover with foil and bake until potatoes are fork tender. Remove and let sit before cutting. Source:
Essence of Emeril, Emeril Lagasse, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to Bakery-Shoppe Digest V1 #181 by novmom@juno.com (Angela Gilliland) on Aug 05, 1997

Potato and Cheese Omelet

Servings: 3 Servings

Ingredients:

1 teaspoon Olive oil
1 small -- thinly
Sliced
1 small -- thinly
Sliced
1 8 oz. carton HC Egg Product
½ teaspoon Pepper
1 ½ cub Fat-free cheddar cheese --
HC, shredded (6 oz.)

Preparation:

In 10" non-stick skillet, cook potato and onion in olive oil over medium heat until potato is tender. Remove from pan and set aside. In same skillet add egg product and pepper. As egg begins to set, run spatula under edge of omelet, lifting cooked portion and allowing uncooked portion to spread to bottom of pan, tilting pan as necessary. When eggs are almost set, sprinkle with 1 c. of cheese. Continue cooking until cheese just begins to melt.
Spoon potato-onion mixture into half of omelet. Lift unfilled side of omelet over filling. Sprinkle with ½ c. cheese. To remove from pan, tilt pan slightly and turn omelet onto plate. 3 servings, each 202 calories, 26 g protein, 16 g carbo., 4 g fat, 10 mg cholesterol, 532 mg sodium.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato and Cheese Pyrohy Filling

Servings: 1 Servings

Ingredients:

1 teaspoon Grated onion
2 tablespoon Butter
2 cub Cold mashed potatoes
1 cub Or more cottage cheese
Salt & pepper (as desired)

Preparation:

Cook the onion in the butter until tender. Combine it with the potatoes and cheese.

Posted to EAT-L Digest 09 Sep 96

From: Raina Rudko-Buac <rainarb@OANET.COM>

Date: Tue, 10 Sep 1996 07:33:21 -0600

Potato and Chives Bread

Servings: 1 Servings

Ingredients:

1 cub Plus 1 Tablespoon. warmwater; about 80øF
2 tablespoon Margarine; cut into 8 pieces
1 ½ teaspoon Salt
1 teaspoon White vinegar
½ cub Warm mashed potatoes
3 cub Bread flour
2 tablespoon Nonfat dry milk
1 ½ tablespoon Sugar
1 ½ tablespoon Snipped fresh chives; or 1tablespoon freeze-driedchives
1 ¾ teaspoon Active dry yeast

Preparation:

~ for automatic breadmakers (Makes 1-½ lb. loaf)

Select Basic or White Bread and regular or medium crust settings. Measure all room temperature ingredients into bread pan in the sequence listed, or as instructed in manual; position pan in automatic breadmaker. Press Start.
When bread is done, remove immediately; cool on wire rack at least 15 minutes before slicing.

Posted to recipelu-digest Volume 01 Number 575 by molony <molony@scsn.net> on Jan 22, 1998

Potato and Corn Chowder William

Servings: 12 Servings

Ingredients:

5 Ears Corn On The Cob;cooked/leftover
6 Lge Potatoes; peeled
Water; as needed
Milk; as needed
White Roux*; as needed
1 Stick Butter Or Margarine;melted
All-Purpose Flour; as needed
1 medium Onion (Optional); finelychopped
Accent Seasoning Mix (Msg);(optional) to taste
2 tablespoon Chicken Base**
White Pepper; to taste
Salt; to taste

Preparation:

* (sometimes called "Whitewash" if uncooked ) For thickening to desired consistency. It consists of equal parts of fat of some type and flour. For this recipe I use ¼ lb (1 stick) of *butter* and whisk in flour 'till roux will barely drop from spoon. Cook just long enough to remove "floury" taste--*do not* brown. Set aside.

**Chicken base or granules are quite salty. Taste for salt before adding any table salt.

With a french knife/cook's knife, slice corn from cob. Lightly chop to break up "strips" of kernels. Place in crockpot.

Wash and peel potatoes. Cut into medium size chunks. Place in crockpot.

If you want to use the onion, saut‚ in a little butter until translucent and add to crock pot.

Add just enough *hot* tap water to barely cover potatoes.

Set crockpot on medium, cover and go do something else for about 4 hours.
When the potatoes test done, stir in chicken base and add 3 cups milk.
Bring back to simmer. Gently stir in roux a little at a time till desired consistency is reached. Lower crockpot to "simmer" untill time to serve.
Stir in a generous shake or 2 of Accent at this point (if desired), and serve.

If the chowder thickens considerably, thin with milk.

Makes 6 to 8 main dish servings (12 oz) or about 20 appetizer servings (6 oz.)

billspa@icanect.net

NOTES : There may be roux left over. Refrigerate and save for another us= e. Try to use up within a reasonable amount of time. You can also cook it t= ill it browns for a brown roux.
Recipe by: Bill Spalding

Posted to MM-Recipes Digest V5 #029 by "Bill Spalding" <billspa@icanect.net> on Jan 29, 1998

Potato and Cucumber Soup-Gurken Und Kartoffelsuppe

Servings: 4 Servings

Ingredients:

1 medium Cucumber
4 medium Potatoes peeled,and diced
1 teaspoon Salt
2 cub Cold water
¼ teaspoon Ground white pepper
1 cub Heavy cream
½ cub Milk
1 Green onion, grated
1 teaspoon Dried dill weedor
1 tablespoon Chopped fresh dill

Preparation:

Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 ½ quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill or ricer set over a large bowl. Force potatoes through. Return to saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently for 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. Walt MM Posted to MM-Recipes Digest V3 #263

Date: Wed, 25 Sep 1996 23:36:59 -0400

From: Walt Gray <waltgray@mnsinc.com>

Potato and Dried Mushroom Gratin

Servings: 1 Servings

Ingredients:

1 ounce Dried Porcini mushrooms(about 1 cup) any driedmushroom of choice may besubstituted
1 cub Warm water
5 large Baking potatoes such asIdaho or Russet (about 3pounds)
2 large Cloves garlic, minced
1 tablespoon Unsalted butter
2 cub Milk
1 cub Heavy cream
2 tablespoon Minced fresh chives
1 teaspoon Salt

Preparation:

In a bowl soak Porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave the last tablespoon (containing sediment) in bowl.
Boil soaking liquid until reduced to about ½ cup.

Preheat oven to 350 degrees F.

Wash Porcini under cold water to remove any grit and pat dry. Coarsely chop Porcini. Peel potatoes and slice ⅛ inch thick. In a large (4-quart) saucepan cook Porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced Porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.

Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.

Yield: 8 serving

NOTES : (Courtesy of Gourmet Magazine

Posted to MC-Recipe Digest V1 #362

Recipe by: COOKING LIVE SHOW #CL8783

From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

Date: Wed, 1 Jan 1997 10:02:14 -0500

Potato and Egg Casserole

Servings: 6 Servings

Ingredients:

4 Green onions, chopped
2 tablespoon Butter
2 tablespoon Flour
½ cub Sour cream
¾ cub Shredded sharp cheddarcheese
2 medium Potatoes, cooked peeled andsliced (12 slices)
1 Hard boiled egg
1 Tomato (6 slices)
½ teaspoon Chopped parsley
¾ cub Buttered bread crumbs
Salt and pepper to taste
1 package Graham cracker tarts (6)

Preparation:

Saute onions in butter. Blend in flour and cook at medium heat. Stir in sour cream, cheese, parsley, salt and pepper. Layer potato slices in tarts.
Spread ½ the sour cream mixture over potatoes.

Layer tomato slices and egg slices in crust. Layer the rest of the potatoes and sour cream mixture on top. Sprinkle with bread crumbs and bake for 40-45 minutes at 350 degrees F. Before serving decorate with tomato and egg wedges.

SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Fennel Gratin

Servings: 10 Servings

Ingredients:

1 tablespoon Extra Virgin Olive Oil,*Note
¼ teaspoon Extra Virgin Olive Oil
3 large Fennel Bulbs, HalvedLengthwise, Core And ThinlySlice
Salt And Pepper
1 cub Dry Bread Crumbs, **Note
4 pound Red Potatoes, ***Note
1 ½ cub Nonfat Vegetarian Broth,****Note

Preparation:

*NOTE: Original recipe used 3 T extra virgin olive oil. It doesn't need anywhere near that amount.

**NOTE: Original recipe used dried homemade bread crumbs... I did but you can use store bought.

***NOTE: Original recipe used Yukon Gold potatoes...I used half red and half Yukon Gold.

****NOTE: Original recipe used regular chicken broth

OTHER NOTES: The original recipe also called for: 2 T unsalted butter -- I omitted it completely 1 ½ C heavy cream -- I omitted it completely

In a large deep skillet, heat 1 T olive oil. Add the fennel, cover and cook over moderate heat until fennel is wilted, about 6 minutes. Uncover and cook, stirring occasionally, until very soft and just caramelized, about 12 minutes. Season with salt and pepper and let cool slightly.

In a small bowl, combine the bread crumbs with remaining ¼ tsp oil.
Season lightly with salt and pepper; set aside.

Preheat the oven to 350 deg F and spray a 13 x 9" baking dish. Spread 1/3 of the potatoes in an even layer in the dish. Season lightly with salt and pepper and top with 1/3 of the fennel. Repeat the layering with the remaining potatoes and fennel, seasoning the layers and ending with the fennel.

Pour the stock over the vegetables, rearranging the fennel if it's dislodged by the liquid. Cover the dish tightly with foil and bake for about 1 hr, or until the potatoes are just tender; set a baking sheet underneath the dish to catch any drips. Remove the foil, sprinkle the top with the bread crumbs and bake for about 30 minutes longer, or until the top is golden brown and the potatoes are very tender. Let the gratin rest for 10 minutes before cutting.

MAKE AHEAD: The gratin can be refrigerated overnight. Rewarm, covered, in a 350 deg F oven before serving.

This is fabulous!!

Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>

NOTES : Cal 150.2, Fat 1.9g, Carb 30.7g, Fib 2.3g, Pro 4g, Sod 186mg, CFF 10.9%
Recipe by: Food & Wine, Feb 1997

Posted to Digest eat-lf.v097.n024 by Reggie Dwork <reggie@reggie.com> on Jan 23, 1997.

Potato and Fresh Horseradish Pancakes

Servings: 4 Servings

Ingredients:

1 Medium potato, grated (1 cup
¼ cub Resh horseradish; grated
¼ cub Nion; grated
2 tablespoon All-purpose flour
¼ cub Oil for frying

Preparation:

Wring out grated potato to remove as much water as possible by scooping about ¼ cup of potato into your hand; squeeze firmly. Place potato flesh in medium size bowl. Add remaining ingredients to grated potato; mix until well blended. Heat oil in a large, heavy skillet until it is almost smoking. Pat 2 tablespoons of grated potato mixture into a flat disk about 2-inches in diameter. Repeat, leaving about 1 inch between pancakes. Cook until bottom is browned and beginning to char, about 2 minutes. Turn; cook until second side begins to char, about 2 minutes. Remove to warm plate.
Repeat with remaining grated potato mixture. Serve hot or warm, accompanied by apple sauce. Adapted from Alan Harding, Nosmo King, New York Potato pancakes with a horseradish punch are great way to work spring into your menu. Fans of the tear-inducing fumes that rise from freshly grated horseradish can tell you how they clear your head. What a culinary way to drive out wintery thoughts as we move into the new season! Fresh horseradish is rich in vitamin C and volatile oils. These oils are the cause of its pungent bite. This bite gives an interesting flavor-lift to potato pancakes. Alan Harding, chef at Nosmo King restaurant in New York, is serving spring latkes, or pancakes, made from a blend of grated celery root, potato, horseradish and onion. Since both celery root and horseradish are bitter, I find that using 1 or the other makes pancakes with more balanced flavor. Also, their texture is more velvety. Harding serves his crunchy, fried latkes on top of a crisp green salad. It's a nice change from croutons. They also make a zesty accompaniment to roast leg of spring lamb or roast beef.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Garlic Soup with Herbs

Servings: 1 Servings

Ingredients:

2 tablespoon Olive oil; (preferablyextra-virgin)
1 cub Chopped onion
4 cub Canned low-salt chickenbroth or vegetable broth
2 pound Russet potatoes; peeled, cutinto ½-inch pieces
6 large Garlic cloves; peeled
1 Bay leaf
¼ cub Minced chives or greenonions
2 teaspoon Minced fresh thyme or ¾teaspoon dried

Preparation:

Here is our adaptation of aigo bouido, the restorative Provençal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal.

Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf.
Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls.
Sprinkle with chives and thyme and serve.

4 Servings

Bon Appétit May 1995

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998

Potato and Green Bean Salad

Servings: 1 Servings

Ingredients:

½ pound Green beans; * see note
2 large Potatoes; ** see note
2 Scallions; sliced

dressing:
2 tablespoon Olive oil
2 tablespoon White wine vinegar
1 large Clove; crushed
1 small Red onion; sliced thin into
½ teaspoon Oregano
½ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

* cut into 2-inch lengths, steamed ** cooked until just soft, peeled, cubed

Combine beans, potatoes, and scallions. In a separate bowl, combine remaining ingredients and pour over salad.

Recipes sent to me from Bill, wight@odc.net

Potato and Ham Pudding

Servings: 6 Servings

Ingredients:

1 Peeled garlic clove
1 tablespoon Softened butter
½ cub Finely sliced onions cookedin
2 tablespoon Olive oil
4 ounce Black Forest ham cut intofine dice
4 ounce Grated Swiss cheese
4 large Eggs lightly beaten
¼ cub Half and half or light cream
¾ pound Yukon Gold potatoes; peeledand grated
Salt and freshly groundblack pepper
2 tablespoon Butter; cut into smallpieces

Preparation:

Preheat oven to 375 degrees. Rub a 2 quart baking dish with cut clove of garlic and rub it with butter. In a mixing bowl combine the cooked onions with ham cheese, eggs and cream.

A handful at a time, squeeze out the water from the potatoes and stir the potatoes into the eggs. Season with salt and pepper.

Transfer mixture to prepared baking pan. Dot with butter and bake for 40 or 45 minutes or until top is nicely browned.

Yield: 4 to 6 servings

NOTES : Serve hot or warm with a green been salad.
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 28, 1998

Potato and Ham Pudding (Mf)

Servings: 1 Servings

Ingredients:

1 tablespoon Softened butter
½ cub Finely sliced onions, cookedin
2 tablespoon Olive oil
4 ounce Black Forest ham, finelydiced
4 ounce Grated Swiss cheese
4 large Eggs lightly beaten
¼ cub Half and half or light cream
¾ pound Yukon Gold potatoes, peeledand grated
Salt and freshly groundblack pepper
2 tablespoon Butter, cut in small pieces

Preparation:

Preheat oven to 375 degrees.

Rub a 2 quart baking dish with cut clove of garlic and rub it with butter.
In a mixing bowl combine the cooked onions with ham, cheese, eggs and cream.

A handful at a time, squeeze out the water from the potatoes and stir the potatoes into the eggs. Season with salt and pepper.

Transfer mixture to prepared baking pan. Dot with butter and bake for 40 or 45 minutes or until top is nicely browned.

Serve hot or warm with a green been salad.

Yield: 4 to 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #348

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6736

From: 4paws@netrax.net (Shermeyer-Gail)

Date: Fri, 20 Dec 1996 17:35:17 -0500

Potato and Herb Stuffed Bread

Servings: 1 Servings

Ingredients:

FOR STUFFING:
4 medium Sized potatoes
½ teaspoon Red pepper
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 ¼ teaspoon Kosher salt
3 tablespoon Chopped fresh corianderleaves

FOR THE BREAD:
2 cub Chapati flour or whole wheatflour
1 cub All-purpose flour
3 tablespoon Indian vegetable shorteningor light vegetable oil
1 teaspoon Kosher salt
1 cub Warm water, about 90 to 100degrees
½ cub Flour for dusting
½ cub Melted indian vegetableshortening or lightvegetable oil for brushing

Preparation:

Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly. Add the remaining stuffing ingredients. Mix well and set aside. This filling can be prepared ahead and refrigerated for a day. There is no need to warm the stuffing before filling the bread.

To prepare the bread: Combine flours with salt in a bowl. Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal. Add most of the water to form a mass. Slowly add more water tablespoons at a time until dough forms. Brush the work surface and your hands with the reserved teaspoon of fat. Place the dough on the greased surface, and knead for 10 to 15 minutes. This will be a very soft and pliable dough. Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least
½ hour.

Divide the bread dough and the filling into 12 equal portions. Take one piece dough and flatten it into a 4-inch round pillow with your hands.
Depress the center slightly and place a portion of the filling into the depression. Bring the sides of the dough over the filling and enclose it completely. Press lightly but firmly to flatten it into a pillow, either between your hands or the work board. With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough. Cover with plastic wrap or a moist towel to prevent drying.

Pick up each pattie and dust with flour. Firmly pat the pattie to make filling adhere to dough. Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking. Cover with plastic wrap or moist towel.

Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear. Flip the bread over and cook for 30 seconds. Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds. Brush other side and flip again. Keep warm in a covered dish or tightly wrapped with foil.

Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.

Recipe by: Cooking Live Show #8886 (2) Posted to MC-Recipe Digest V1 #629 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

Potato and Kale Soup

Servings: 6 Servings

Ingredients:

1/3 cub Olive oil
1 medium Onion, chopped
1 Clove garlic, minced
½ pound Linguica, keilbasa, orchourico sliced in rounds1" thick
4 medium Potatoes, peeled and dicedinto 1-inch cubes
8 cub Water
1 pound Kale, cleaned and cut intofine julieinne.
Fresh parsley, minced

Preparation:

Since I am a first generation Portuguese, I feel "Qualified" to submit this recipe for Portuguese Kale Soup, requested by TeAntae Turner. My mother made this soup very often, and I have carried on the tradition with my own family. Linguica is the sausage of choice for most Portuguese cooks, but it is not available in many areas and keilbasa or chourico may be substituted.
Since I moved from California to Pa., I now have to wait for my annual trip home to stock up on my favorite sausage. I believe Igor would enjoy this soup too! I never measure when making soups, but will offer a recipe with amounts. Chourico is pronounced...shore--ree-so.

Pour oil in large pan, add onions and saute until translucent. Add garlic and saute another minute or two. Add remaining ingredients. Simmer, covered, until kale is tender and potatoes are cooked, but not mushy. Add salt to taste.

Serve with Cornbread, or a crusty French Bread. Posted to Kitmailbox Digest by ChefAlice@aol.com on Apr 2, 1997

Potato and Leek Burgers

Servings: 2 Servings

Ingredients:

450 g Potaotes,peeled & diced
225 g Cabbage, shredded
½ A leek, about, finelychopped (the originalrecipe called for 6 springonions, but I didn't haveany)
50 g Ff cheddar cheese, grated
Seasoning

Preparation:

hi everyone, i've been a lurker on this list for waay too long, so it's about time I contributed something! I adapted this recipe from the BBC's vegetarian magazine, April 97 issue

Note: the original recipe also called for 2 tsp of wholegrain mustard, again I didn't have any, so just left it out.

Boil potatoes 15-20 mins, till soft enough to mash. Steam shredded cabbage 5-8 mins (it needs to retain some firmness) Drain potatoes and mash, add all other ingredients and mix well. Shape into 4 burgers. Heat griller, and line with foil. Place burgers under griller, grill till nicely browned - mine took about 8-10 mins on each side. Be careful when turning them - I used an eggflip to 'slide' them over. Serve with some lightly steamed veg and crusty bread - Yummo! Posted to fatfree digest V97 #038 by Liz Walkley <E.Walkley@gcal.ac.uk> on Mar 26, 1997

Potato and Leek Casserole (Vrg)

Servings: 4 Servings

Ingredients:

3 cub Well-scrubbed leeks, cut
Into ½-inch
Pieces
½ cub Carrots, shredded
2 tablespoon Olive oil
Salt and pepper to taste
1 teaspoon Powdered dry rosemary
1 cub Vegetable broth
2 pound Unpeeled red potatoes,
Sliced in
Thin rounds
¼ cub Parsley or chives (or
Mixed), finely
Chopped

Preparation:

Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-oiled 2-½- to 3-quart casserole (with cover) with 1/3 of the potatoes, then ½ the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes.
Garnish with parsley and chives.

Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

Total Calories Per Serving: 290 Fat: 7 grams

This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Leek Frittata

Servings: 4 Servings

Ingredients:

3 tablespoon Butter
2 tablespoon Oil
1 cub Cooked potatoes (½" cubes)
2 Leeks, white part sliced
1 small Onion, chopped
½ cub Leftover cooked bite-size
Vegetables
2 cl Garlic, minced
¼ cub Parmesan cheese, grated
1 tablespoon Cilantro sprigs
5 Eggs
½ cub Table cream
Salt
Black pepper
Pinch cayenne pepper
Salsa, optional

Preparation:

In a medium skillet, heat 1 tablespoon of the butter and the oil. Add the leeks, onion and grlic and saute until soft. Add the potatoes and leftover vegetables and cook until potatoes are lightly browned. Remove from skillet and place potato mixture into a medium bowl. Add cheese and cilantro to bowl, toss and set aside.

In another small bowl, combine eggs, cream, salt, black pepper and cayenne pepper and whisk until blended. Pour over potato/leek mixture.

In the empty skillet, melt the remaining 2 tablespoonsof butter. Pour in the potato/egg mixture and cook slowly over low heat, piercing the top with a fork and gently lifting the bottom. Continue cooking until the bottom is brown and set.

Slide omelet onto a dinner plate, invert the plate with the omelet back into the skillet and cook the remaining omelet side until brown. Serve with salsa.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Leek Soup

Servings: 5 Servings

Ingredients:

60 g Butter
3 medium Onions
750 g Potatoes (in 1.5 cm cubes)
1/3 cub Oats
2 Cloves Garlic crushed
2 cub Chicken stock
2 cub Milk
Ground Pepper
Ground Nutmeg
Chopped Chives, for garnish
1 Melt butter in a large pan, cook onions and leek for 3 minutes. add
potatoes and continue to cook until potatoes are golden brown.
2 Stir in oats, cook 1 more minute. Add garlic, cook 1 more minute. Reduce
heat, stir in stock and milk. Simmer 30 minutes, or until vegetables are
tender and soup thickens.
3 Season to taste with pepper and ground nutmeg. serve garnished with
chopped chives.

Preparation:

Note
Old floury potatoes are best suited for this recipe. ~- Vida Halligan --- ruby@crash.amigans.gen.nz --- Wanganui, NZ Member Wanganui Amigans Public Access USENET Node

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Lentil Moussaka

Servings: 4 Servings

Ingredients:

600 g Brinjals; sliced into 5mmslices
1 cub Whole brown lentils
2 ½ cub Water
1 large Onion chopped
1 Leek chopped
Garlic to taste
1 Stalk celery chopped
1 Red or green pepper; chopped
300 g Mushrooms; sliced
1 cub Chopped green beans
400 g Tomatoes peeled and choppedor-
1 can Tomatoes chopped
2 teaspoon Sugar
2 ml Cinnamon!
Parsley; origanum and basilto taste
Cornflour or potato flour tothicken
4 large Potatoes; peeled choppedand steamed until tender
1 cub Soya milk
3 ml Baking powder
1 pinch Dry mustard

Preparation:

From: Jeanette Hohls <hohlsj@phsc.unp.ac.za>

Date: Wed, 07 Aug 1996 17:00:50 +0200
Today I adapted a SSAD (Standard South African Diet!) recipe for Lentil moussaka and it turned out very well so I thought I would share it. It originally had a cheese sauce and egg topping, but I try and avoid dairy products as much as possible. The original aslo asked to fry the brinjal (eggplant or aubergine) slices, but grilling them worked just as well.

Sprinkle the brinjal slices with salt and leave to stand in a colander.
Boil the lentils in the water and simmer for 50 minutes. In the meantime, "fry" the onions leek and garlic with the celery and peppers, until soft, stirring frequently. Add the mushrooms and cook for a few more minutes. Add the tomatoes, sugar, cinnamon and herbs and cook for 15-20 minutes. Thicken with cornflour if necessary. Add the lentils and simmer for a while. While the sauce is cooking, rinse and pat the brinjal slices dry and place on a baking sheet. Grill both sides until nicely browned. Cover an ovenproof casserole with half the slices and top with the lentil mixture. Cover with the remaining brinjal slices. Use the soya milk and some cornflour the make a thick white sauce and season with salt, pepper and dry mustard powder.
Mash cooked potatoes with the white sauce and baking powder (I used a blender) and season to taste. Spoon over moussaka, sprinkle with paprika and bake for 30 minutes at 180C or 360F. Grill for a few minutes to brown the top.

fatfree digest V96 #218

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato and Meat Cake

Servings: 6 Servings

Ingredients:

5 large Potatoes, boiled in jackets
1 teaspoon Salt
Pepper to taste
2 tablespoon Butter
½ cub Flour

FILLING:
¾ pound Chopped meat
1 small Onion, chopped
2 tablespoon Green pepper, minced
8 Stuffed green olives,chopped
Salt, pepper, paprika totaste

Preparation:

Boil, cool and mash potatoes with salt, pepper, and butter. Add flour, make into balls about the size of small oranges. Roll into flour. Make a pocket in the center of potato ball. Sauteed the filling mixture in butter, drain, cool. Fill the potato pockets with the sauteed filling mixture and cover the pocket with the potatoes, roll in flour well. Fry in hot fat until brown on both sides. This can be made into a Spanish tasting dish by using plantains instead of potatoes. Use the same method as with potatoes.

Serving Ideas : We use chopped ham.

NOTES : Written next to this recipe is the date 5/1942 from Flossie Green.
Flossie was a wonderful Black lady who worked in the Dennis home for years.
She was much revered. I suppose she gave the recipe to Grandmother or fixed it for the family.
Recipe by: Grandmother Omie Dennis

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on 9 Ma, r 1997.

Potato and Mushroom Curry

Servings: 6 Servings

Ingredients:

¼ cub Peanut Oil
3 large Onions -- chopped
1 ½ pound Mushrooms -- chopped
7 ounce Ortega Chilies -- chopped
7 Cloves Garlic -- minced
4 teaspoon Ginger -- grated
6 medium Potatoes -- cubed
1 ½ teaspoon Tumeric
1 ½ teaspoon Cumin Powder
1 ½ teaspoon Black Pepper
2 teaspoon Salt
½ cub Sour Cream

Preparation:

Saute the first 6 ingredients over low heat in a large covered saucepan until thoroughly cooked (20-25 minutes).

While the above is nicely cooking, steam the potatoes until tender; drain and set aside. After the mushroom mixture is cooked add the turmeric, cumin powder, black pepper and salt. Add the potatoes to the curry mixture and heat through. Stir in and heat the sour cream. Then eat to your heart's content. This stuff is good!!!!

Recipe By : Unknown

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato and Onion Casserole

Servings: 1 Servings

Ingredients:

6 medium Potatoes; (abt 2 pounds)
2 large Onions; (1 lb each)
2 tablespoon Salad oil
3 tablespoon All-purpose flour
2 teaspoon Salt
¼ teaspoon Coarsely ground black pepper
Milk
6 Hard-cooked large eggs

SOUR CREAM PASTRY:
1 cub All purpose flour
½ teaspoon Salt
1/3 cub Shortening
¼ cub Sour cream
1 tablespoon Cold water

Preparation:

1. Prepare Sour-Cream Pastry; set aside.

2.Peel andthinly slice potatoes. In 4-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 minutes; drain.

3. Meanwhile, cut onions into ¼-inch-thick slices. In 12-inch skillet over medium-high heat, in hot salad oil, cook onions until very tender and golden brown, stirring often, about 15 minutes.

4. Into skillet with onions, stir flour, salt, and pepper. Gradually stir in 2 ¼ cups milk and cook, stirring constantly, until sauce boils and thickens slightly. Remove skillet from heat.

5. Shell eggs; cut into ½-inch-thick slices. Preheat oven to 425 degrees F. Lightly grease deep 2 ½-quart casserole. In casserole, layer half of potatoes, eggs, and onion mixture. Repeat.

6. On lightly floured surface, with floured rolling pin, roll Sour-Cream Pastry 1 inch larger all around than top of casserole. Using pastry wheel or knife, cut pastry into ½-inch-wide strips. Place half of strips about ¼ inch apart over filling. Repeat with remaining strips, placing them at right angles to first ones to make lattice design. Trim strips, leaving 1-inch overhang. Fold overhang under to make an edge. Brush lattice top and edge with 1 tablespoon milk.

7. Bake pie 40 minutes or until filling is hot and bubbly, potatoes are tender, and crust is golden. Cover casserole with foil after 25 minutes if necessary to prevent overbrowning. 8 servings. SOUR-CREAM PASTRY: In bowl, mix 1 cup all-purpose flour and ½ teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in 1/3 cup shortening until mixture resembles coarse crumbs. With fork, stir in ¼ cup sour cream and 1 tablespoon cold water until dough holds together. Shape dough into ball; wrap with plastic wrap. Each serving: About 390 calories, 20 g fat, 171 mg cholesterol, 760 mg sodium. jmerrill@prodigy.com Posted to MC-Recipe Digest V1 #1063 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 30, 1998

Potato and Onion Koora

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
4 medium Potatoes, peeled
½ teaspoon Turmeric
1 tablespoon Corn oil
1 tablespoon Chana dal
1 tablespoon Urad dal
2 Dried red chiles, brokeninto pieces by hand
2 teaspoon Mustard seeds
1 One-inch cube fresh ginger,peeled and minced
2 Fresh green chiles, minced
1 large Onion, thinly sliced
Salt to taste
1 teaspoon Fresh lemon juice

Preparation:

Cut potatoes into 2-inch cubes, boil until tender and drain. Add half the turmeric and mash lightly with a large fork. It should still be quite chunky. Keep warm.

Heat oil in a medium saucepan or skillet until hot. Turn heat to golden, add ginger and fresh green chiles. Stir for 3 minutes.

Add sliced onion, salt and remaining turmeric. Cook until onion is soft and transparent. Add a few drops of water if mixture looks too dry. Add to potatoes and mix well. Add lemon juice. Serve warm.

Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
From the San Jose Mercury News, 6/9/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Onion Tart

Servings: 2 Servings

Ingredients:

PASTRY:
92 ½ g Butter
½ tablespoon Iced water
½ tablespoon Lemon juice
1 cub Wholemeal plain flour

FILLING:
½ tablespoon Olive oil
2 large Brown onions
1 large Tomatoes
½ teaspoon Brown sugar
½ teaspoon Malt vinegar
½ tablespoon Olive oil (extra)
3 teaspoon Paprika

Preparation:

Preparation: thinly slice the onions, peel and chop the tomatoes, : peel and thinly slice the potatoes

Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking time.
Place the butter, iced water and lemon juice into a large bowl. Add ¼ of the flour and mix to form a paste using a fork. Add the remaining flour and mix to form a smooth dough. Wrap in plastic wrap and put in the fridge for one hour.

To prepare the filling heat the oil in a large pan. Add the onions and cook, stirring over a low heat until they are a golden brown. Add the tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until thickened.

Heat the extra oil in a large, shallow pan. Add the potatoes in a single layer. Cook, turning once, until the potatoes are golden brown.

Roll out the pastry between two sheets of greaseproof paper to fit a 23cm fluted flan tin. Line the tin with the pastry and bake for 25-30 minutes or until crisp and golden brown.

Spread the onion filling over the base of the cooked pastry. Arrange the potatoes on top of the onion. Spread over the sour cream and sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or until the top is golden brown. Serve hot or at room temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Parmesan Casserole

Servings: 7 Servings

Ingredients:

6 cub Red potatoes; unpeeled,thinly sliced
1 small Onion; chopped
1 Garlic clove; minced
2 cub 1% milk
1 tablespoon Cornstarch
⅛ teaspoon White pepper; ground
⅛ teaspoon Salt; optional
1/3 cub Parmesan cheese; grated

Preparation:

1. Put potatoes, onions and garlic in sprayed 2-quart casserole. Mix well and set aside.

2. In med saucepan over med, whisk together milk, cornstarch, pepper and salt. Bring to simmer, stirring frequently. Reduce heat to med-low and cook for 1 min, until thickened. Reduce heat to low and gradually whisk in parmesan, stirring vigorously to break up any lumps. Cook for 1 min, and pour sauce over potato mixture and stir well.

3. Cover and bake at 350F for 1 ¼ hrs until potatoes are tender. For a crusty top, remove cover durin last 20 mins. Remove from oven and allow to stand 5 mins before serving.

Per serving:
163 calories, 2.6g fat (15% CFF)
1.6 g sat.fat, 8mg cholesterol

Microwave version: Microwave potatoes, onions and garlic in 2-quart casserole on high for 6-10 mins until partially cooked. Stir halfway through. Drain, wipe casserole and spray. Return potato mixture to dish, and prepare and add sauce as above. Bake, reducing time to 25-35 mins.

Contributor: "100% Pleasure" N Baggett, R Glick

Posted to Digest eat-lf.v097.n008 by Cathleen <catht@interlog.com> on Jan 09, 1998

Potato and Parmesan Frittata

Servings: 6 Servings

Ingredients:

2 tablespoon Olive Oil
12 ounce Potatoes o'Brien; Thawed
8 Eggs
¾ teaspoon Dried Oregano
½ teaspoon Salt
¼ teaspoon Ground Pepper
¼ cub Parmesan Cheese; FreshlyGrated

Preparation:

Preheat the broiler. In a large nonstick frying pan with a heatproof handle, heat the oil over high heat. Add the potatoes and cook, stirring often, until they are lightly browned, about 5 minutes. In a medium bowl, beat the eggs, oregano, salt and pepper. Reduce the heat to medium and add the eggs to the frying pan. Use a rubber spatula to lift up the cooked edges of the frittata, and tilt the pan to allow the uncooked portion to flow underneath. Continue cooking in this manner until the edges are firm, about 4 minutes. Sprinkle the cheese over the top of the frittata. Broil about 3" from the heat 1 to 2 minutes. Cut into wedges and serve warm or at room temperature.

Recipe by: 5 in 10 Appetizer Cookbook

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Mar 23, 1998

Potato and Parsnip Home Fries

Servings: 1 Servings

Ingredients:

1 pound Idaho Potatoes
1 pound Parsnips
¼ cub Butter or margarine
1 large Onion, diced
1 ½ teaspoon Salt
1 teaspoon Paprika
½ teaspoon Freshly ground pepper

Preparation:

In a 2-quart saucepan, bring two inches of water to a boil over high heat.
Meanwhile. peel the Idaho' Potatoes and parsnips; cut them into I /2-inch cubes, and add them to the boiling water. Boil 10 minutes, or until tender Drain well. In a 1 2-inch skillet over medium heat, melt the butter. Add onion and cook about 5 minutes, stirring occasionally. Add the potatoes and parsnips, salt, paprika, and pepper to the skillet, and cook 5 to 10 minutes longer over medium-high heat, stirring frequently, until the v egetables are golden brown.

(Makes 6 servings)

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Pea Stew

Servings: 6 Servings

Ingredients:

3 tablespoon Ghee
1 tablespoon Minced ginger root
2 Green chilies, minced
½ tablespoon Whole cumin seeds
1 teaspoon Black mustard seeds
¼ teaspoon Asafetida
2 medium Tomatoes, chopped
1 ½ pound Potatoes, cubed
1 teaspoon Turmeric
1 tablespoon Coriander
1 ¼ cub Water
1 ½ cub Fresh or frozen peas
1 teaspoon Salt
3 tablespoon Fresh coriander, chopped

Preparation:

Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes.

Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes.

Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Pepper Ring

Servings: 6 Servings

Ingredients:

2 ¼ pound Potato
4 tablespoon Butter - plus extra;unsalted
17 Sage leaves
1 teaspoon Rosemary; minced
1 teaspoon Thyme; minced
1 teaspoon Marjoram; minced
1 tablespoon Parmgiano Reggiano; grated
¼ cub Bread crumbs
1 Red pepper; cubed
1 Green pepper; cubed
1 Yellow pepper; cubed
1 tablespoon Extra virgin olive oil
¼ cub Dry white wine
1 teaspoon Cornstarch
Salt

Preparation:

Boil the potatoes in salted water until tender; drain, peel and mash. Melt the butter with 4 of the sage leaves; strain. Combine the potatoes with the sage butter, salt, rosemary, thyme, marjoram, garlic, and Parmesan cheese.
Preheat the oven to 375F. Butter a 9" ring mold, dust with the bread crumbs, and place the remaining sage leaves on the bottom. Spoon the potatoes into the mold; smooth the top. Bake 15 minutes. Meanwhile cook the peppers in the olive oil with salt and the wine for 5 minutes. Dissolve the cornstarch in 1 teaspoon of cold water, add it to the peppers, and cook until the sauce boils and thickens. Gently unmold the potato ring onto a serving platter, spoon the peppers in the center, and serve.

Suggested Wine: White Zinfandel, dry white with fragrance & acidity

Recipe by: La Cucina Italiana Oct97 pg31

Posted to recipelu-digest Volume 01 Number 378 by Terry Pogue <tpogue@idsonline.com> on Dec 17, 1997

Potato and Pork Chowder

Servings: 6 Servings

Ingredients:

1 pound Pork sausage; ground
1 large Onion; chopped
½ cub Celery; chopped
1 package Au gratin potatoes
1 cub Milk
1 cub Water
½ teaspoon Garlic powder
2 can Chicken broth; ready toserve

Preparation:

1. Cook sausage, onion and celery in 3-quart saucepan over medium heat, stirring occasionally, until sausage is no longer pink; drain.

2. Stir in potatoes, Sauce Mix and remaining ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer about 30 minutes, stirring occasionally, until potatoes are tender.

3. Sprinkly with chopped parsley if desired.

Recipe by: Betty Crocker

Posted to brand-name-recipes by "JoAnne Critten" <mcritten@wanweb.net> on Mar 24, 1998

Potato and Rajas Tacos

Servings: 1 Servings

Ingredients:

3 medium Boiling potatoes, peeled andcut; into ½" dice
4 cub Creamy rajas,; recipefollows

Preparation:

Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.
Recipe By :TOO HOT TAMALES SHOW #TH6118

Posted to MC-Recipe Digest V1 #316

Date: Tue, 26 Nov 1996 08:02:26 -0500

From: Meg Antczak <meginny@frontiernet.net>

Potato and Red Onion Roast (Vrg)

Servings: 4 Servings

Ingredients:

4 pound Small red potatoes, halved
But
Unskinned
2 large Red onions cut into ½-inch
Bits
2 tablespoon Olive oil
1 tablespoon Crushed dried parsley
1 tablespoon Crushed dried rosemary
Salt and pepper to taste

Preparation:

Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown.

Total Calories Per Serving: 471 Fat: 7 grams

This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Potato and Red Pepper Salad

Servings: 10 Servings

Ingredients:

DRESSING:
10 Cloves garlic; unpeeled
1 tablespoon Olive oil
1 cub Whipping cream
2 tablespoon Dijon mustard
2 tablespoon Red wine vinegar
¼ cub Fresh parmesan cheese;grated
Salt and pepper to taste

SALAD:
4 pound Red mini potatoes; halved
2 Red peppers; cut intojulienne strips
1 bunch Green onions; thinly sliced
¼ cub Fresh basil; chopped

Preparation:

1. Place the unpeeled garlic in a small oven proof disha nd toss with oil.
Bake at 350 degrees for 25-30 minutes or until garlic is soft.

2. Peel cloves, place on a cutting board and mash with the back of a spoon; place in a large bowl.

3. Stir in whipping cream, mustard, vinegar, parmesan cheese and pepper.

4. Toss together the salad ingredients with the dressing, season to taste with salt.

Notes: to make this salad into a complete meal just add cooked chicken of beef.

Recipe by: Dairy Farmers of Ontario pamphlet

Posted to recipelu-digest Volume 01 Number 556 by RecipeLu <recipelu@geocities.com> on Jan 19, 1998

Potato and Rice Burgers

Servings: 1 Servings

Ingredients:

1 cub Plain non fat yogurt
1 tablespoon Fresh lemon juice
¼ teaspoon Soy sauce
⅛ teaspoon Crushed red pepper
½ teaspoon Ground cumin
1 Clove garlic, minced
2 tablespoon Chopped fresh parsley

BURGERS:
1 large Potato, peeled and diced
1 cub Cooked brown rice
¼ cub Dry whole wheat bread
Crumbs
3 tablespoon Parmesan cheese (or
Substitute)
½ Onion minced
1 To 2 tsp. tamari or soy
Sauce
2 tablespoon Chopped parsley

Preparation:

In a bowl, combine sauce ingredients. Place in refrigerator to chill.
Prepare grill or griddle. Boil potato in water over medium heat until tender, about 10 min. Meanwhile, combine remaining ingredients in a medium bowl. Drain potato and mash with a fork or masher. Add potato to bowl, mix well and form into 4 thin patties. If potato mixture is too dry to hold together, add a little water before making patties. Grill patties 4 to 5 min. on each side until lightly browned. Serve on hamburger buns with sauce and your choice of fixings.

I don't have a grill so I broiled mine instead and they turned out great!
Brown and crispy! These have a nice taste.

From my "Best of Vegetarian Times" collection.

Posted by Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to the Fatfree Digest [Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. H Sauce:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Potato and Rice Soup (Patata E Risi)

Servings: 8 Servings

Ingredients:

3 medium Carrots
2 medium Boiling potatoes
¼ pound Parmesan cheese
6 tablespoon Olive oil
2 tablespoon Tomato paste
2 medium Celery stalks
3 quart Basic Broth (or cannedchicken broth)
2 Bay leaves
1 cub Arborio rice (or long-grainrice) (7 oz)
Salt
Freshly-ground black pepper

Preparation:

PREPARATION: Peel and coarsely shred the carrots. Peel and cut the potatoes into ½-inch dice. Grate the cheese (1 cup).

COOKING: Heat the oil in a 6-quart soup kettle. Add the potatoes and saute until lightly browned, about 5 minutes. Add carrots and tomato paste and cook until carrots soften, about 3 minutes. Cut celery stalks in half and add to the kettle along with the broth and bay leaves. Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally. Add rice and simmer until tender, 18 to 20 minutes longer. Discard celery and bay leaves.
Season with salt, if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and cheese.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Salmon Bisque

Servings: 1 Servings

Ingredients:

1 can (7 ½ ounces) salmon,drained and boned
1 Can( l3 ¾ ounces) chickenbroth
3 Green onions, chopped
2 tablespoon Chopped red pepper
1 teaspoon Grated lemon peel or 1tablespoon lemon juiceDash pepper
½ cub Idaho instant mashed potatogranules

Preparation:

In microwave-safe 2-quart casserole combine salmon, broth, milk, green onions, red pepper, lemon peel and pepper. Cover loosely with plastic wrap; cook on High 5 to 6 minutes or until very hot. Stir in potatoes. Re-cover; let stand 5 minutes. Cook on High 2 minutes if necessary to reheat

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Sausage Soup with Fennel

Servings: 4 Servings

Ingredients:

4 ounce Light sausage
½ cub Diced onion; red and/orwhite
1 teaspoon Olive oil
2 Cloves garlic; smashed
½ teaspoon Coarsely ground pepper
1 pound Potatoes; ½" cubed
½ cub Chopped fennel stalks; withtops
1 teaspoon Bacos® LF; optional
4 cub Water; or vegetable broth
2 teaspoon Chicken base; low salt
1 Sprig tarragon; left whole
¼ cub Shredded cabbage; or kale
¼ cub Chopped spinach; leaves only
1 teaspoon Fresh oregano; chopped
1 cub Water; as needed

TO SERVE:
2 tablespoon Evaporated skim milk; ornonfat dry milk, optional
Parmesan cheese; freshlygrated

Preparation:

In a nonstick large saucepan, brown the sausage. Remove and let cool.
Coarsely chop.

While the sausage cool, brown the onion in olive oil, stirring frequently until soft and sweet. Add garlic and pepper. Add the potatoes, fennel stalks, and bacon bits. Stir to warm. Then add the water or broth. Season with bouillon base and a sprig of tarragon. Bring to a boil and simmer for 15 to 20 minutes. Remove the tarragon sprig. Mash some of the potatoes to thicken the soup. Add the sausage, finely shredded cabbage or kale and spinach. Add water, if needed. Taste and add chopped oregano to taste (about 1 teaspoon fresh, ¼ teaspoon dried.) Heat gently (do not boil) for about 8 to 10 minutes. Serve. PER SERVING: 160.8 cals, 5.5 g fat (29.9% cff).

A country soup with the intriguing tastes of fennel and tarragon; similar to Olive Garden's Toscana. Dec 97 /path

TIP: Some may wish to keep the fennel weed (leaves) whole so that they may be removed before serving. Try Jimmy Dean's Turkey Sausage or the Turkey Store's Italian, casings removed.

Recipe by: Pat Hanneman in Soup Scoop (Dec 1997)

Posted to Digest eat-lf.v097.n306 by KitPATh <phannema@wizard.ucr.edu> on Dec 02, 1997

Potato and Sausage Stew

Servings: 4 Servings

Ingredients:

2 tablespoon Butter; or oil, or marjorine
1 Carrot; chopped
2 Stalks of celery; (leavesincluded), chopped
1 large Onion; chopped
Thyme; and/or sage, and/orrosmary
1 cub Peeled tomatoes; chopped,(or tomato sauce, or 2 tbtomato paste dissolved inwater)
8 large Potatoes; peeled and cutinto 4-6 pieces
16 ounce Italian sausage; unpeeled,cut into 4-inch long pieces

Preparation:

Place the shortening, the chopped vegetables and the herbs of your choice in a large heavy-bottomed pan with a couple tb of cold water. Cover with lid and cook over low heat until tender, about 20 minutes. Add tomatoes (or tomato sauce, or tomato paste), potatoes, sausage and some cold water (2 cups approx). Stir gently, in order not to "break" the sausage pieces.
Replace lid and cook on low/medium heat, stirring occasionally, until potatoes are very tender. Adjust seasoning, adding some salt and pepper if you like. Test for consistency according to your tastes, adding some hot water if you like the stew to be more "soup-like". Serve with steamed/boiled vegetables or some fresh salad.

SOURCE: Family recipe

Posted to TNT Recipes Digest, Vol 01, Nr 948 by Lucretia B <lucretiab@geocities.com> on Jan 18, 1998

Potato and Scallion Casserole

Servings: 4 Servings

Ingredients:

6 medium Potatoes; pared and sliced
Vegetable oil for frying
1 large Bunch scallions; sliced
4 tablespoon Butter
2 Eggs
1 tablespoon Salt
1 dash Paprika

SAUCE:
2 tablespoon Flour
2 tablespoon Yogurt or sour cream
3 Eggs
Salt and paprika

Preparation:

Brown potatoes in deep hot oil. Drain. Brown scallions in butter. Add slightly beaten eggs, salt and paprika. Arrange potatoes and scallions in alternate layers and cover with following sauce:

Sauce:

Make a smooth paste of flour and yogurt. Add eggs, salt and paprika, and stir until smooth. Pour over casserole contents and bake in 450 degree oven until brown, about 15 minutes.

Makes 4 servings.

Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #753 by L979@aol.com on Aug 21, 1997

Potato and Smoked Chicken Hash

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
1 Onion, chopped
1 cl Garlic, chopped
2 cub Cubed, cooked potatoes
2 cub Smoked chicken, diced
1 tablespoon Jalapeno tabasco sauce or
1 tsp. tabasco
2 tablespoon Milk or yogurt
Salt to taste
3 tablespoon Chopped fresh coriander

Preparation:

Heat oil in non-stick skillet. Add onion and garlic; cook gently until tender. Add potatoes; increase heat and brown lightly. Add chicken and mash together slightly with potatoes. Mash in Tabasco sauce and milk or yogurt. Season with salt. Add coriander. Taste and adjust seasonings if necessary.
Source: The Toronto Star Newspaper.
Posted to MM-Recipes Digest V3 #210

Date: Sat, 3 Aug 96 19:38:27 UT

From: "Deborah Kühnen" <DEBKUHNEN@msn.com>

Potato and Spinach Soup

Servings: 4 Servings

Ingredients:

½ cub Onion (fresh),chopped
2 tablespoon Butter
2 cub Water
1 teaspoon Salt
2 cub Potatoes(about 2 poundsof raw potatoes)
1 teaspoon Worcestershire sauce
2 cub Spinach (chopped),cooked (fresh or frozen)
13 ounce Evaporated milk(one standard can)
½ pound Cheese, grated(Cheddar and Swisswork best, but anykind will do)

Preparation:

In a 3-quart saucepan, saute the onion in the butter until the onion is translucent (about 3 minutes).

Add water, potatoes, spinach and salt. Cook until potatoes are tender (about 20 minutes). Longer cooking does not hurt, but turn down the heat to a simmer. Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil. Stir in grated cheese. Serve immediately.

NOTES:

* A rich cream-style potato and spinach soup for a cold, winter day -- This recipe is adapted from one that the U.S. Department of Agriculture used to distribute to potato growers in the 1930s. It is rich and thick, almost a meal in itself, and is very easy to make.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.
:
: Kathy Wright
: Harris Computer Systems, Ft. Lauderdale, Florida

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Sweet Potato Torte

Servings: 6 Servings

Ingredients:

1 tablespoon Olive oil
2 large Leeks; trimmed, thoroughly cleaned and sliced
1 tablespoon Chopped fresh thyme -OR-
1 tspn dried thyme leave
Water
Salt & freshly ground pepper to taste
1 pound Sweet potatoes (about 2 small); peeled and cutinto ⅛-inch thick slices
1 pound All-purpose potatoes, pre-ferably Yukon Gold (2 or 3 medium);p peeled and cut into ⅛-inch thick slices

Preparation:

Set oven rack at the lowest level; preheat to 450! F. Lightly oil a 9-inch deep-dish pie plate (6-cup capacity) or coat it with vegetable oil spray. Line the bottom with parchmentpaper or aluminum foil. Lightly coat the paper or foil with oil or cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme and saute until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with salt and pepper.

Arrange half of the sweet potato slices, slightly overlapping, in the bottom of the prepared pie plate and season with salt and pepper. Spread one-third of the leek mixture over the top. Arrange half of the all-purpose potato slices third of the leeks. Layer remaining sweet potatoes, leeks and all purpose potatoes in the same manner.

Cover the pie plate tightly with aluminum foil and bake about 45 minutes, or until the vegetables are tender. (The torte can be prepared ahead and stored, covered, in the refrigerator for up to 2 days. Reheat, covered, in a moderate oven.) Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil liner and serve. Makes 6 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato and Tomato Gratin

Servings: 4 Servings

Ingredients:

1 cub Vegetable stock
1 medium Onion, chopped
2 Garlic cloves, minced
2 tablespoon Fresh basil
2 large Baking potatoes, peeled, cutinto ¾" slices
2 cub Plum tomatoes, seeded, diced

Preparation:

Bring the vegetable stock to a boil in a medium saute pan. Add the onion and cook, covered, until soft and translucent, about 15 minutes. Add the garlic and cook for a minute, then add the tomatoes and herbs. Simmer, uncovered, for about 10 minutes, stirring occasionally, until thickened.
Preheat oven to 350F. Place about one-third of the tomato sauce on the bottom of an 8-inch baking dish or pie pan. Top with potato slices sprinkled with a little salt and pepper, then more sauce, then potatoes, then salt/pepper. Bake for 45 minutes, covered, until potatoes are cooked through. Sprinkle with chopped parsley, if desired, Cut into wedges and serve.

NUTRITIONAL INFORMATION per cup 147 Calories; >1g Fat; 0mg Cholesterol; 94 mg Sodium

Posted to Recipe Page 25 Aug 96

Potato and Walnut Fritters

Servings: 4 Servings

Ingredients:

2 Boiling potatoes (about 9oz. total)
Salt
2 large Eggs
½ cub Chopped walnuts
Freshly ground pepper
5 cub Vegetable oil, for deepfrying (up to 6)

Preparation:

from: Faye Levy's International Jewish Cookbook

These mashed potato fritters make good appetizers for Hanukkak parties or crunchy accompaniments for roast or broiled chicken or meat. They can also be served like falafel, with a variety of salads

Cut potatoes in a saucepan, cover with water, and add salt. Bring to a boil, cover and simmer about 25 minutes or until tender. Drain, peel and mash. Mix with eggs and walnuts and season with salt and pepper to taste.
Heat oil for deep frying to 360 degs.F. If it a deep-fat thermometer is not available, test by adding a small piece of potato mixture to oil....It should bubble energetically. Take a round teaspoonfull of potatoe mixture.
Dip another teaspoon into hot oil and use it to push mixture off into oil.
Do not push from too high or oil will splash. Continue to make more fritters from remaining mixture but do not crowd them in oil. Fry 2-3 minutes or until golden brown on all sides. Transfer to a tray lined with paper towels. Keep warm by placing in a 200 degree F.Oven ajar while frying the rest . Serve hot. Serves 4.

Posted to JEWISH-FOOD digest V96 #093

From: LeiG@aol.com

Date: Tue, 3 Dec 1996 22:33:45 -0500

Potato and Wild Mushroom Gratin

Servings: 6 Servings

Ingredients:

1 cub Dried cepes; (porcinimushrooms)
1 quart Boiling water
4 large Garlic cloves; minced or putthrough a press, plus 1garlic clove cut in halflengthwise
1 pound Fresh wild mushrooms; ifavailable, cleaned of gritand sliced about -inchthick if large
Salt to taste
5 teaspoon Olive oil
2 teaspoon Fresh thyme leaves or 1teaspoon dried
2 tablespoon Red wine; such as a Cotes duRhone
Freshly ground pepper; totaste
3 pound Waxy potatoes; scrubbed andsliced -inch thick
1 ounce Gruyere or Parmesan cheese;grated, ( cup)

Preparation:

A week or so ago we had a thread on potato gratin dishes. My local paper, the Charleston, SC Post and Courier had an article today on the local Heart Ball, which is supposed to be a fund-raiser for the Heart Association. They had this recipe on Potato and Wild Mushroom Gratin which looks great and is supposed to be healthy, too!

You can view the whole article for more recipes at http://www.charleston.net/pub/entertain/food/hea0218.htm

Here are a few of the recipes for dishes that will be served at the Heart Ball. If you can't find fresh wild mushrooms for this recipe, omit them and use the dried cepes (porcini mushrooms) only.

Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 20 to 30 minutes, or until the mushrooms are softened. Drain through a cheesecloth-lined strainer over a bowl and squeeze the mushrooms over the strainer. Rinse thoroughly to remove the grit, squeeze dry and chop coarsely. reserve the soaking liquid.

Preheat the oven to 400 degrees. Rub the inside of a 3-quart gratin dish with the cut clove of garlic.

Combine the fresh wild mushrooms and salt in a large, heavy-bottomed, nonstick skillet and heat over medium-high heat until they begin to release water, about 1 minute. Cook, shaking the pan or stirring with a wooden spoon, for 5 minutes, until most of the liquid has evaporated. (If fresh wild mushrooms are unavailable, omit this step altogether.)

Add 1 tablespoon of the olive oil (or heat the olive oil in a nonstick skillet if you don't have fresh wild mushrooms), the chopped dried mushrooms, the remaining garlic and the thyme, and continue to cook, stirring, for another 2-3 minutes, until the garlic is fragrant and beginning to color. Add the red wine and pepper and cook for a minute, stirring, until the wine has been absorbed. Remove from the heat and toss with the sliced potatoes. Add more pepper if desired.

Arrange the potatoes and mushrooms in an even layer in the prepared dish.
Measure out 3 cups of the mushroom-soaking liquid and season with 1 teaspoon salt (or more or less, to taste). Pour it over the potatoes. Bake for about 1-2 hours, until the potatoes are tender and the top is crusty.
Every 20 minutes, stir the potatoes from the bottom up to the top. When the top is beginning to color, after about an hour and 15 minutes, sprinkle the cheese and remaining olive oil over the top. Continue to bake until the top is browned, 15 to 30 minutes.

Advance preparation: The gratin can be assembled several hours before baking. The mushrooms can be prepared a day or two ahead of time and held in the refrigerator.

Nutrition information per serving: 274 calories, 6 grams fat, 406 milligrams sodium, 8 grams protein, 49 grams carbohydrate, 5 milligrams cholesterol.

From "Provencal Light," by Martha Rose Shulman (Bantam, 1994).

Posted to EAT-L Digest by Roger Young <ryoung@AWOD.COM> on Feb 18, 1998

Potato and Wild Mushroom Gratin (Shulman)

Servings: 6 Servings

Ingredients:

1 cub Dried cepes; *see note
1 quart Boiling water
4 large Minced garlic cloves; PLUS
1 Garlic clove; cut in halflengthwise
1 pound Fresh wild mushrooms; *seenote
Salt; to taste
5 teaspoon Olive oil
2 teaspoon Fresh thyme leaves OR1-teaspoon dried
2 tablespoon Red wine; such as Cotes duRhone
Freshly ground pepper; totaste
3 pound Waxy potatoes; scrubbed andsliced ½-inch thick
1 ounce Gruyere or Parmesan cheese;grated

Preparation:

Place the dried mushrooms in a bowl and pour on the boiling water. Let sit for 20 to 30 minutes, or until the mushrooms are softened. Drain through a cheesecloth-lined strainer over a bowl and squeeze the mushrooms over the strainer. Rinse thoroughly to remove the grit, squeeze dry and chop coarsely. reserve the soaking liquid.

Preheat the oven to 400 degrees. Rub the inside of a 3-quart gratin dish with the cut clove of garlic.

Combine the fresh wild mushrooms and salt in a large, heavy-bottomed, nonstick skillet and heat over medium-high heat until they begin to release water, about 1 minute. Cook, shaking the pan or stirring with a wooden spoon, for 5 minutes, until most of the liquid has evaporated. (If fresh wild mushrooms are unavailable, omit this step altogether.)

Add 1 tablespoon of the olive oil (or heat the olive oil in a nonstick skillet if you don't have fresh wild mushrooms), the chopped dried mushrooms, the remaining garlic and the thyme, and continue to cook, stirring, for another 2-3 minutes, until the garlic is fragrant and beginning to color. Add the red wine and pepper and cook for a minute, stirring, until the wine has been absorbed. Remove from the heat and toss with the sliced potatoes. Add more pepper if desired.

Arrange the potatoes and mushrooms in an even layer in the prepared dish.
Measure out 3 cups of the mushroom-soaking liquid and season with 1 teaspoon salt (or more or less, to taste). Pour it over the potatoes. Bake for about 1-2 hours, until the potatoes are tender and the top is crusty.
Every 20 minutes, stir the potatoes from the bottom up to the top. When the top is beginning to color, after about an hour and 15 minutes, sprinkle the cheese and remaining olive oil over the top. Continue to bake until the top is browned, 15 to 30 minutes.

Advance preparation: The gratin can be assembled several hours before baking. The mushrooms can be prepared a day or two ahead of time and held in the refrigerator.

Nutrition information per serving: 20%: 274 calories, 6 grams fat, 406 milligrams sodium, 8 grams protein, 49 grams carbohydrate, 5 milligrams cholesterol.

>From"PROVENCAL LIGHT," by Martha Rose Shulman (Bantam, 1994).

>Article: "An evening in Provence," February 18, 1998, By ANN BURGER, Post and Courier Food Editor, 1998-Feb-18
http://www.charleston.net/pub/entertain/food/hea0218.htm

Notes: If you can't find fresh wild mushrooms for this recipe, omit them and use the dried cepes (porcini mushrooms) only. If fresh wild mushrooms are available, clean them of grit and slice them ½-inch thick if large.

>Edited by Pat Hanneman (Kitpath) 98mar

Recipe by: PROVENCAL LIGHT, by Martha Rose Shulman

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 19, 1998

Potato Appetizer

Servings: 1 Servings
Source: The caterer at a Bar Mitzvah about 20 years ago.

Ingredients:

small Red New Potatoes
Sour Cream
Red Caviar

Preparation:

Boil potatoes (unpeeled). Let cool. Cut potatoes in half and, with a melon baller, scoop out some of the potato from the center. Fill the hollow with sour cream and sprinkle caviar on top. I am not a big caviar fan so, when I make this I finely mince some lox and sprinkle that on top instead. Has always been a big hit.
Posted to JEWISH-FOOD digest by judith trachtman <Judith.Trachtman@cbis.ece.drexel.edu (Judy Trachtman)> on Jun 1, 1998

Potato Appetizers (Vrg)

Servings: 10 Servings

Ingredients:

1 pound Potatoes
2 tablespoon Olive oil
Salt and pepper to taste
½ cub Chives or green onions,
Finely
Chopped
½ teaspoon Paprika
½ cub Wheat germ

Preparation:

Peel and chop potatoes. Place potatoes in a pot and cover with water. Boil until soft.

Mash cooked potatoes with oil, then add seasonings. Meanwhile, heat oven to 375 degrees. Shape mix into 1-inch balls. Mix the paprika and wheat germ together in a dish. Roll potato balls in paprika and wheat germ mixture until coated. Place on oiled baking sheet. Bake at 375 degrees for about 20 minutes. Let stand on folded paper towels before serving with toothpicks.

Total Calories Per Serving: 77 Fat: 3 grams

This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Potato Asparagus Quiche

Servings: 1 Servings

Ingredients:

26 ounce Frozen shredded potatoes
2 cub Shredded pepper Jack cheeseor Monerey Jack
Seasoning Mix (such as Mrs.Dash to taste)
1 tablespoon Oil (up to 2)
1 cub Chopped asparagus (save top2 inches)
Oil
¾ pound Sliced mushrooms
1 cub Chopped green onions
3 ½ cub Low fat milk
10 Eggs
1 teaspoon Grated nutmeg
Salt and pepper to taste

Preparation:

(from a Virginia newspaper)

1.) Heat oven to 350 degrees.

2.) Spray 2 ( 9" ) glass pie plates with cooking spray. Divide potatoes evenly into each and toss with seasoning mix. Bake for 10 minutes. When softened, spread the potatoes evenly over bottom and sides of the pans as for pie shells.

3.) Place the cheese on the bottom of the pie shells. In a skillet, heat a small amount of oil and saute the mushrooms and onions, and distribute over the cheese. Place the chopped asparagus over the mushrooms and onions.

4.) In a large bowl, combine the milk, eggs, nutmeg, salt and pepper and pour into the shells. Place tops of asparagus on top in a decorative manner. Bake (still at 350 degrees) for 45 to 60 minutes, until the custard is set and the top is puffed and brown. Serve warm, hot or at room temperature. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dara Laraway <dara@epix.net> on May 05, 1997

Potato Asparagus Soup with Spring Onions

Servings: 1 Servings

Ingredients:

2 cub Thinly sliced spring onionsor leeks; (whites andtender parts of greens)
1 ½ pound Wax potatoes; peeled andsliced thin, (I use anykind I have)
¼ cub Dry white wine
1 ½ quart Vegetable stock or defattedchicken broth; ( I usewater mixed with vegetarianchicken broth powder)
3 Sprigs fresh thyme
Salt & pepper to taste
1 pound Asparagus; cut into 2"pieces
Chopped chives as a garnish

Preparation:

Put all except cives into a pot and simmer until potatoes are tender.
Garnish with chives before serveing. It's that easy! This could probably be made a crock pot too. Since I don't like to waste any form of food I save the ends cut off the asparagus and peel them with a vegetable peeler. My motto: Waste not want not! Chris

Posted to fatfree digest by Kris60625 <Kris60625@aol.com> on Apr 12, 1998

Potato Bacon Fritatta

Servings: 1 Servings

Ingredients:

3 tablespoon Butter or margarine
2 cub Frozen potatoes with onionsand peppers
6 large Eggs
2 tablespoon Milk
¼ teaspoon Salt
¼ teaspoon Pepper
1 cub (4 ounces) shredded CheddarCheese
6 slice Bacon cooked and crumbled

GARNISHES:
Diced fresh tomato orpicante sauce

Preparation:

Melt butter in 10 inch non stick skillet over medium heat, add frozen potatoes and cook 10 minutes or until browned.

Combine eggs and next 3 ingredients, stirring with a wire wish and pour over potatoes. As mixture starts to cook, gently lift edges of frittata with a spatula and tilt pan so uncooked portion flows underneath. If center remains uncooked, carefully turn frittata over and cook 5 minutes or until center is done.

Place frittata on serving platter, and sprinkle with shredded cheese. Cover with aluminum foil and let stand for 5 minutes. Sprinkle with bacon and garnish if desired. Serve immediately.

Posted to recipelu-digest Volume 01 Number 479 by Lulubel2 <Lulubel2@aol.com> on Jan 8, 1998

Potato Bacon Pie

Servings: 6 Servings

Ingredients:

1 pound Bacon,chopped
1 Onion; chopped
8 Large eggs,beaten
1 pound Potatoes,peeled and grated
2 ¾ cub Grated sharp cheddar
½ teaspoon Black pepper

Preparation:

Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon and onion until bacon is crisp. Drain well. Combine eggs with potatoes and cheese. Mix in bacon. Pour evenly into baking dish. Bake about 45 minutes or until center is set. Serves 6 to 8.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 09, 1998

Potato Bacon Scones

Servings: 7 Servings

Ingredients:

5 Strips bacon
1 cub Mashed cooked potatoes
1 large Egg
¼ teaspoon Salt
⅛ teaspoon Ground black pepper
¼ cub All-purpose flour

Preparation:

From: uj796@freenet.victoria.bc.ca (Helen Edwards)

Date: Tue, 25 Apr 1995 16:09:06 +0000
For the person who wanted potato scones, here is a recipe with bacon. The bacon can be eliminated and oil used for frying if desired.

In a large skillet, cook the bacon over medium hear until it is crispy.
Using a sloted spoon, remove the strips of bacon to paper towels to drain.
Pour out and reserve the drippings. Cool and chop the bacon into ¼ inch pieces.

In a medium bowl, beat together the potatoes, egg, salt and pepper until combined.Beat in two tablespoons of the reserved bacon drippings. Beat in the flour until combined. Stir in the chopped bacon. In the same skillet, heat 1 tbsp. of the reserved drippings over medium high heat. Using a ¼ cup measuring cup, drop the potato mixture onto the hot skillet.Cook for 3 to 4 minutes on each side, or until the scones are golden brown on both sides. Drain scones on paper towels. Serve warm Makes about 7 scones.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Bake (Gratin Dauphinois)

Servings: 1 Servings

Ingredients:

4 large Baking potatoes
2 cub Whole milk
1 Garlic clove
Salt; pepper
Nutmeg
2 Eggs
4 ounce Gruyere cheese; grated

Preparation:

From: Bulldogfla <Bulldogfla@aol.com>

by Mimi Rippee

Peel, slice, and wash potatoes. Place them in a pot and cover them with cold milk. Bring them to a boil and simmer for 5 minutes.

Meanwhile, peel the garlic clove and rub it well all over the bottom and sides of a 1 quart baking dish. Preheat oven to 350 degrees F.

Gently transfer the potato slices to the baking dish, layering as you go.
Season each layer with salt, pepper, and a dash of nutmeg. Do not discard the milk.

Beat the eggs with the cooled milk and half of the grated cheese and pour over the potatoes. Cover with the remaining cheese. Bake for 45 minutes, or until the top is golden.

Posted to recipelu-digest by jeryder@juno.com on Mar 29, 1998

Potato Bake Casserole

Servings: 15 Servings

Ingredients:

1 can Cream of celery soup
1 can Cream of mushroom soup
1 carton (8-oz) sour cream
1 small Onion; chopped
1 small Bell pepper; chopped
1 package (32-oz) frozen hash brownpotatoes

Preparation:

Mix together soups, sour cream, onion & green pepper. Add potatoes & mix well. Pour into a greased 13x9-inch dish. Bake at 300 for 2 hours. Yields 15-20 servings.

KAY SHELTON

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Balls

Servings: 4 Servings

Ingredients:

2 medium Potatoes, peeled
1 quart Water, boiling
1 tablespoon Salt
2 tablespoon Butter
Salt (to taste)
Pepper, white (to taste)

Preparation:

Form potato balls with melon baller.

Put into boiling water with salt and simmer for 10 to 12 minutes, or until done but firm.

Drain and toss with butter. Add salt and pepper to taste.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Balls (Kartoffel Balle)

Servings: 1 Servings

Ingredients:

Irish potatoes
Water
Butter
Parsley, fresh, minced
Salt

Preparation:

Peel Irish potatoes and cut in small balls. Place in cold water for 15 minutes. Drain off the water and cover with fresh water and cook about 12 minutes until tender. Drain, add butter, minced parsley and salt to taste.
Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Baps

Servings: 1 Servings

Ingredients:

Makes 6
1 medium Russet potato (about 8ounces), peeled, quartered
2 ¼ cub (about) unbleached allpurpose flour
1 Package fast-rising dryyeast
2 teaspoon Salt

Preparation:

Cook potato in saucepan of boiling water until tender. Drain; reserve 2/2 cup potato cooking liquid. Let liquid cool to 125 degrees to 130 degrees.
Mash potato in large bowl. Mix in 2 cups flour, yeast and salt. Add reserved ½ cup warm cooking liquid and stir to combine. Mix in enough remaining flour to form soft dough. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover and let dough rise in warm draft-free area until doubled in volume, about 1 ½ hours. Lightly flour heavy large baking sheet. Punch down dough. Turn out dough onto lightly floured surface. Divide dough into 6 pieces. Roll each piece into smooth ball. Arrange on prepared baking sheet, spacing evenly. Cover with towel and let rise until light and puffy, about 40 minutes. Preheat oven to 425 degrees. Using rolling pin, gently flatten each ball of dough into 4-inch round. Sprinkle lightly with flour. Bake until rolls are golden brown and sound hollow when tapped on bottom, about 20 minutes. Transfer rolls to rack and cool completely.Subj: Maslin Rolls POTATO BAPS

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Basque Soup

Servings: 1 Servings

Ingredients:

1 pound Italian sausage; sliced
½ cub Chopped onion
2 can (16oz each) tomatoes
4 White potatoes; pared anddiced, (6 C)
¼ cub Chopped parsley
1 cub Diagonally sliced celery
2 tablespoon Chopped celery leaves
1 ½ cub Water
2 Beef bouillion cubes
1 Bay leaf
1 tablespoon Salt
½ teaspoon Dried leaf thyme
¼ teaspoon Pepper
1 tablespoon Lemon juice

Preparation:

In large saucepan or kettle, brown sausage over medium heat. Add onion and cook 5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer uncovered 40 minutes or until potatoes are tender. Serves 6

Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on Feb 3, 1998

Potato Bilkas

Servings: 1 Servings

Ingredients:

12 medium Potatoes, Peeled, Sliced &Boiled
4 Whole Eggs
2 Yolks, Reserve Whites
Salt, Pepper, Garlic Powder& Onion Powder, To Taste
½ cub Matzo Meal
2 tablespoon Veg. Shortening Or Margarine

Preparation:

Peel, slice and boil potatoes until soft (approx. 20 minutes). Mash with vegetable shortening. Add eggs, yolks, and seasonings. Add Matzo meal. Mix Well. Refrigerate for 1 hour or more. When ready to shape, wet hands and take a handful of potato mixture. Mold into oval shape. Place on cookie sheet With your finger make a slight indentation . Repeat until all potato mixture is used up. Brush each bilka with reserved egg whites. Bake in a 350 degree oven for 1 hour or until golden brown all over.

NOTES : Affectionately known as hockey pucks. Makes 24 pieces Delicious with gravy, or leftovers chopped with hard boiled eggs and onions and a little schmaltz if you dare.
Recipe by: Schwartz Family Recipe

Posted to JEWISH-FOOD digest V97 #058 by Goldtag1@aol.com on Feb 19, 1997.

Potato Biscuit Crust

Servings: 1 Crust

Ingredients:

2/3 cub Instant mashed potatogranules
2/3 cub Hot water
1/3 cub Shortening
1 ½ cub All-purpose flour
4 teaspoon Baking powder
½ teaspoon Salt
2 teaspoon Milk

Preparation:

Mix potatoes and water in medium bowl. Let stand until water is absorbed.
Mix in shortening. Stir in flour, baking powder and salt. Stir in just enough milk to make a stiff dough. Knead on floured surface until dough is smooth, about 10 times. Pat into desired shape.

Posted By pgl@iglou.com (Don Thomas) On rec.food.recipes or rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Bonda (Urulaikizhangu Bonda)

Servings: 4 Servings

Ingredients:

4 large Potatoes
4 Green Chiles; Finely Chopped
Piece Of Ginger (1"); FinelyChopped
2 large Onions; Finely Chopped
Salt; To Taste
½ teaspoon Ground Turmeric
1 bunch Coriander Leaves; FinelyChopped
Oil; For Deep-Frying

FOR TEMPERING:
3 teaspoon Ghee
1 teaspoon Brown Mustard Seeds
1 teaspoon Black Gram Dal (Washed UradDal); Picked Over & Rinsed
1 Red Chile; Halved
A Few Curry Leaves

BATTER:
2 cub Bengal Gram Flour (Besan,Chickpea Flour)
2 teaspoon Red Chili Powder
¼ teaspoon Asafoetida Powder
Salt; To Taste
Water; As Required

Preparation:

Boil the potatoes in the jackets. Peel, mash and set aside.

TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard seeds, black gram dal, halved red chili, and a few curry leaves.

When the mustard seeds splutter, add the green chilies, ginger and onions.
Saute for 2-3 minutes.

Add the mashed potatoes, salt to taste, ground turmeric, and chopped coriander leaves. Cook for 2-3 minutes until thoroughly blended. Remove from heat and cool.

Shape the potato mixture into lemon-sized balls. Set aside.

TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour, red chili powder, asafoetida powder, and salt to taste. Add enough water to make a smooth batter of dropping consistency.

Heat oil for deep-frying. Dip each potato ball into the batter and fry until golden brown in color.

Serve hot with chutney.
Recipe By : Dakshin by Chandra Padmanabhan

Posted to MC-Recipe Digest V1 #276

Date: Sun, 3 Nov 1996 15:05:47 -0800

From: sweber@ix.netcom.com (Sharon Raghavachary)

NOTES : For a tangy taste, squeeze lime juice into the potato mixture.

Potato Bowls

Servings: 6 Servings

Ingredients:

3 large Russet potatoes

Preparation:

Partially cook 3 large russet potatoes in a microwave oven on high power for 12 minutes, or bake at 400 degrees F for 45 minutes, until nearly tender. Halve crosswise. Hollow out insides, leaving ½-inch-thick shell.
Trim the rounded ends so potato halves will stand up. Coat nonstick baking sheet with cooking spray. Place potato halves, rim side down, on baking sheet.

Bake at 400 degrees F for 30 minutes or until skins are crisp, rims are golden brown, and potatoes are tender. Stand the potatoes up and fill them with the roasted parsnips and carrots.

Yield: 6 potato bowl
Recipe By : COOKING LIVE SHOW #CL8738

Posted to MC-Recipe Digest V1 #250

Date: Fri, 18 Oct 1996 14:58:57 -0500

From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

Potato Bread

Servings: 1 Servings

Ingredients:

3 Potatoes
1 Yeast cake
2 tablespoon Shortening
2 tablespoon Sugar
1 tablespoon Salt
6 ½ cub Sifted flour

Preparation:

Cook pared potatoes in boiling water until tender; mash in liquid and heat 2 cups to lukewarm. Crumble yeast in ¼ cup of the liquid. To remaining liquid add shortening, sugar and salt. Add softened yeast and ½ of the flour. Beat; add remaining flour gradually. Knead on floured board until thoroughly elastic. Place in bowl, cover and let rise. When doubled in bulk, divide into 2 parts, shape into loaves and place in greased pans. Let rise again until doubled in bulk. Bake in a 375 degree oven for 45 minutes or until bread shrinks from sides of pan. Makes 2 (llb) loaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Bread #1

Servings: 12 Servings

Ingredients:

1 ½ teaspoon Active dry yeast
1 ½ cub Bread flour
1 ½ cub Whole wheat flour
1 tablespoon Sugar
2 ¼ tablespoon Corn oil
¾ cub Mashed potatoes
¾ teaspoon Salt
¾ cub Potato water (seeinstructions)

Preparation:

Save the measured amount of water from cooking the potatoes prior to mashing. All ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". --- Gaye Levy

JOEL.EHRLICH@SALATA.COM

(JOEL EHRLICH)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Bread (Abm)

Servings: 12 Servings

Ingredients:

1 cub Water
1 Egg
3 cub Gold Medal Better For BreadFlour
¼ cub Potato Flakes
1 ½ teaspoon Nonfat Dry Milk
3 tablespoon Sugar
1 ½ teaspoon Salt
1 ½ teaspoon Dry Yeast
1 tablespoon Margarine

Preparation:

Add ingredients in order listed. Program for regular bread and push start.

Recipe by: 366 Low-Fat Brand-Name Recipes

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Apr 08, 1998

Potato Bread (For Abm)

Servings: 1 Servings

Ingredients:

FOR 1 POUND LOAF:
6 ½ ounce Water; 80 degrees F
2 cub Bread Flour
1/3 cub Instant Potato Flakes
1 tablespoon Dry Milk
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Butter; cut into 4 pieces
1 ½ teaspoon Active Dry Yeast

Preparation:

Add all ingredients to pan in the listed order. I use the Basic cycle with a light bread color to keep it tender. Enjoy!

Posted to Bakery-Shoppe Digest by asfindlay@juno.com (Stacy J Findlay) on Mar 31, 1998

Potato Bread (Oster Abm)

Servings: 1 Loaf

Ingredients:

1 ½ POUND LOAF:
1 ¼ cub Water
2 tablespoon Margarine or Butter;softened
3 ¼ cub Bread Flour
½ cub Instant Mashed Potatoes; dry
1 tablespoon Sugar
1 ½ teaspoon Salt
2 ¾ teaspoon Regular Active Dry Yeast; or
2 ¾ teaspoon Bread Machine Yeast; or
2 ¾ teaspoon Fast-Rising Yeast

1 POUND LOAF:
¾ cub Water
1 tablespoon Margarine or Butter;softened
2 cub Bread Flour
1/3 cub Instant Mashed Potatoes; dry
2 teaspoon Sugar
1 teaspoon Salt
1 ¾ teaspoon Regular Active Dry Yeast; or
1 ¾ teaspoon Bread Machine Yeast; or
1 ¾ teaspoon Fast-Rising Yeast

Preparation:

Add ingredients in order recommended by machine maker, (in Oster's case - in the order written) select WHITE cycle and press start. Source: Oster Bread Machine Manual. Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Bread (Zojirushi)

Servings: 2 Lb loaf

Ingredients:

1 ½ cub Water
2 tablespoon Butter
3 tablespoon Sugar
1 teaspoon Salt
4 ¼ cub Bread flour
2/3 cub Instant mashed potato flakes
1 ½ teaspoon Active dry yeast

Preparation:

Measure all ingredients in pan in order according to your machine's directions. *I used cheese flavored instant potatoes.

Typed by R. Thompson Feb 96 From: Zojirushi Home Bakery Super instruction booklet.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Bread 2

Servings: 1 Servings

Ingredients:

MEDIUM LOAF:
¾ cub Mashed Potatoes
¾ cub Potato water
2 ¼ tablespoon Vegetable oil
¾ teaspoon Salt
1 tablespoon Sugar
1 ½ cub Bread flour
1 ½ cub Whole Wheat flour
1 ½ teaspoon Yeast

Preparation:

This recipe is from Donna German's Book II. She states that you may substitute bread flour for the whole wheat flour. Also; Dick Bequette (PKMP64A) posted privately that he cut back the whole wheat flour by 1 cup (and added bread flour) plus added 1/3 cup of sunflower seeds. He said it was terrific.... German Book II)
Posted to MM-Recipes Digest V3 #257

Date: Thu, 19 Sep 1996 21:40:19 -0700

From: bj3@ix.netcom.com (BJ)

Potato Bread 3

Servings: 1 Servings

Ingredients:

2 cub Capacity; 3-Cup Capacity
1 ½ teaspoon Active dry yeast; 2 ¼ tsp.
2 cub Bread flour; 3 c.
1 teaspoon Salt; 1 ½ tsp
2 teaspoon Sugar; 1 tbls.
2 tablespoon Nonfat dry milk; 3 tbls
4 teaspoon Butter or margarine; 2 tbls
½ teaspoon Caraway seed (OPTIONAL); ¾tsp OR
2 teaspoon Snipped fresh chives; 3 tsp.
½ cub Plain mashed potatoes (seenote below); ¾ cup
½ cub Plus 2 tsp reserved potatowater; ¾ cup + 1 tbls.
1 teaspoon Lemon juice; 1 tsp.

Preparation:

All ingredients must be at room temperature. Add ingredients in order specified by your machine's manufacturer. Set bread machine on the basic/standard setting, select medium or normal baking cycle. DO NOT PROGRAM TO START AT A LATER TIME-CONTAINS INGREDIENTS THAT CAN ABSORB THE WATER PRIOR TO THE START OF THE BREAD MAKING PROCESS!!
MASHED POTATOES
To make mashed potatoes for 2-cup-capacity recipe, peel and quarter a medium 4-oz red potato. Boil until tender in unsalted water. Drain, reserving water. Mash potato with fork until smooth. Cool to room temerature before using.

For 3-cup-capacity recipe: peel and quarter a large 6 oz red potato, follow same procedure.
Recipe By : The Ultimate Bread Machine Cookbook

Posted to MC-Recipe Digest V1 #304

Date: Fri, 15 Nov 1996 11:06:38 -0800 (PST)

From: Hoppie <steveh@ccnet.com>

NOTES : Potato Bread was very popular on the prairie. At times potatoes were used to stretch a meager amount of flour to produce larger quantities of bread. They also game it a rich, soft texture and thin, crisp crust.

For variation, try adding either caraway seeds or snipped fresh chives.

ALLOW AT LEAST ONE HOUR BEFORE MAKING THIS BREAD TO PREPARE THE MASHED POTATOES.

Potato Bread 4

Servings: 12 Servings

Ingredients:

¾ cub Potato water
¼ cub Butter
1 Whole egg
½ cub Potatoes; cooked and mashed
2 tablespoon Sugar
1 teaspoon Salt
3 cub Bread flour
2 ½ teaspoon Yeast

Preparation:

Boil one to two peeled potatoes. Save the water to use in the bread. Then mash potatoes, without milk or butter, and let cool to lukewarm or room temperature.

Add ingredients to the bread machine according to manufacturer's directions.
Recipe By : The Bread Machine Cookbook

Posted to MC-Recipe Digest V1 #297

Date: Mon, 11 Nov 1996 23:43:25 -0800

From: Kristine <ksimpson@cwo.com>

NOTES : Makes one large loaf.

Potato Bread or Rolls

Servings: 1 Servings

Ingredients:

2 package Yeast
2 cub Mashed potatoes
1 cub Warm water
2 cub Hot potato water
1 1/3 cub Crisco
3 Eggs
1 ½ cub Sugar
Bread flour
3 teaspoon Salt
1 Stick melted butter ormargarine

Preparation:

Put on 4 to 5 potatoes to boil in salted water until tender. Be sure you have at least 3 cups of water to boil them in, because you will need 2 cups of the hot water in the recipe. Pour off 2 cups of potato water and set aside. Pour out the rest and mash the potatoes. Dissolve 2 pkgs. yeast in 1 cup warm water and set aside. Mix together Crisco, sugar, salt, mashed potatoes, and potato water. Let cool. Add yeast and eggs. Gradually add flour to make stiff dough. It will be several cups. Raise dough in greased bowl (I use a big stainless steel bowl that I coat with cooking oil. Be sure to cover bowl with dishtowel or something to keep dough out of draft.
Works best in a warm place). When doubled in size, punch down and separate into either greased loaf pans or make rolls in muffin tins. Brush with melted butter. Let rise again (be sure to cover). When doubled, bake in 350 oven for 30 to 45 minutes depending on whether your making loafs or rolls and also how your oven bakes - until golden brown. Remove from oven and brush with butter again and enjoy some of the best bread you ever ate! When cool, I store in large ziploc bags.

Posted to TNT Recipes Digest by "Susan G. Ergle" <whizbang@bellsouth.net> on Mar 12, 1998

Potato Bread Stuffing

Servings: 1 Servings

Ingredients:

5 pound Potatoes
6 tablespoon Butter
2 tablespoon Poultry seasoning
4 medium Onions; chopped
½ bunch Celery; chopped
½ Loaf white bread cut into cubes and dried
3 Eggs; lightly beaten
Salt and peper to taste
Stock to moisten

Preparation:

Mary Anderson o'Brien, who was born in Ireland and emigrated to Lynn,Massachusetts, made this stuffing for her family all her life. Her daughter-in-law, Bobbie O'Brien, has been making it since she married into the family 38 years ago. "We all love it," she said. "I've experimented with other stuffings, but I'm through experimenting." Cook to potatoes and mash with 4 tbsp of butter. Season with 1 tbsp poultry seasoning. Add onions and celery and mix well. Add the bread cubes, remaining 2 tbsp of butter, and eggs. Stir until well mixed and season with salt and peper and at least one additional tbsp of poultry seasoning. Moisten further with stock, if necessary. Let sit for a few hours before stuffing the bird.
Stuffs a 12-15 lb bird.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Bread with Sour Cream and Chives

Servings: 15 Servings

Ingredients:

1 package Yeast
3 cub Better for Bread flour
1 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Onion salt
⅛ teaspoon Baking soda
½ cub Masbed potato flakes;dry
¼ cub Instant nonfat dry milk
2 tablespoon Cbopped chives; dried
1 Egg
½ cub Sour cream
1 tablespoon Butter;or margarine
¾ cub Very warm water

Preparation:

Add all tbe ingredients into tbe pan in the order listed select wbite breadand pusb "Start". This bread tastes just as delicious as it sounds.
Savor it with a steak dinner, fill with homemade beef pate for finger sandwiches; or toast the slices, dust with garlic salt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Broccoli Soup (Cotterer)

Servings: 4 Servings

Ingredients:

1 tablespoon Butter or margarine
1 cub Chopped onion
1 1/3 pound (4 medium) potatoes; cutinto ¾" cubes
2 ½ cub Water
2 Chicken bouillon cubes
10 ounce Frozen chopped broccoli;thawed and drained
1 ½ cub Shredded cheddar cheese
Salt and pepper; to taste

Preparation:

In 2- to 3-quart saucepan over medium heat, melt butter. Add onion: saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to a boil, reduce heat, cover and cook 15 minutes.

Remove 1 cup of potato cubes with a slotted spoon; set aside. Pour contents of saucepan into container of electric blender. Holding lid down tightly, blend until smooth; return to saucepan. Mix in reserved potatoes and broccoli. Over medium-low heat, gradually add cheese, stirring until soup is heated through and cheese is melted. Add seasonings.

Source "Nothing makes a soup moment like a rainy day" By ANN BURGER, Post and Courier Food Editor, Sun, 08-Feb-1998.
http://www.charleston.net/pub/entertain/cookin/soup0208.htm

Recipe by: Carol Dotterer of Charleston, SC

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 08, 1998

Potato Brunch Eggs

Servings: 4 Servings

Ingredients:

2 cub Potatoes Obrien
4 Eggs
2/3 cub Carnation Evaporated Milk;Undiluted
1 can Cream Of Celery Soup
2 tablespoon Dried Onions
½ teaspoon Salt
½ teaspoon White Pepper
2 tablespoon Chopped Parsley

Preparation:

Run hot water over potatoes to bring them to room temperature; drain well.
Spread over bottom of buttered 8" square baking pan. Beat eggs in medium bowl. Stir in remaining ingredients; blend well. Pour over potatoes. Bake at 350 for 25 to 30 minutes. Meg's notes: Made 4/98. (Rated **** out of ****)

Recipe by: Good Eating with Carnation Evaporated Milk

Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on May 04, 1998

Potato Buns

Servings: 6 Servings

Ingredients:

Text Only

Preparation:

Follow directions for making Potato Butter Horn Rolls. Form the dough into buns; place in a well-oiled pan. Cover and let rise until treble in bulk.
Bake in hot oven (450 F) about 25 minutes. The Household Searchlight - 1941

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Burgers

Servings: 2 Servings

Ingredients:

½ To 1 raw onion grated
4 large Potatoes grated
½ cub Whole wheat flour
¼ cub Water

Preparation:

Mix all ingredients in a bowl. Using a non-stick pan on medium heat, or a griddle at 325 degrees, ladle the mixture on pan and mash down until flat about burger thickness. Cook for 8-10 minutes. Turn over and cook 5-8 minutes.

Hints: Use a food processor to grate the potato and onion. The onion may get gooy but that's o.k. Ore Ida has hash browns that are already grated, and I've been meaning to try that as a time saver but haven't done it yet.
If any one has done this please post your success. If you want to double this recipe, use separate bowls or it is too hard to mix, I've already tried. These freeze well. I usually think of one potato as a serving. For two people the above recipe could be dinner and lunch. Top with all your favorite low fat condiments. It surprised us at how much these taste like Real hamburgers with all the toppings.

Postedby LEA TALLEY <LIVANMERKEST@msuvx2.memst.edu> to Fatfree.
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Potato Butter Horn Rolls

Servings: 6 Servings

Ingredients:

2 cub Hot mashed potatoes
1 tablespoon Salt
2 cub Milk
2 tablespoon Sugar
4 tablespoon Melted shortening
1 Cake compressed yeast
6 cub Flour
2 Eggs, well beaten

Preparation:

Add sugar, salt, and shortening to freshly prepared hot mashed potatoes.
Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add flour, a little at a time, beating well after each addition. Turn onto lightly floured board. Knead until smooth and elastic. (The dough should be as soft as it is possible to handle.) Cover with a damp cloth, set in a warm place and allow to double in bulk. Turn onto lightly floured board.
Roll in round sheet ½ inch thick. Cut into sections as you would cut a pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents.
Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise until treble in bulk. Bake in hot oven (450 F) about 12 minutes. 32 rolls.
Mrs. Jessie Kelsey, Lakeland, FL.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Cake

Servings: 12 Servings

Ingredients:

1 ¾ cub C and H Granulated Sugar
¾ cub Butter or margarine
2 Eggs
1 cub Cold mashed potatoes
2 ounce Unsweetened chocolate grated
1 cub Chopped walnuts
2 cub All-purpose flour
2 teaspoon Baking powder
2 teaspoon Cinnamon
2 teaspoon Nutmeg
½ cub Milk

Preparation:

Cream together sugar and butter. Add eggs one at a time beating well after each addition. Add mashed potatoes, chocolate and nuts. Stir until well blended. Combine flour, baking powder and spices. Add alternately with milk to creamed mixture. Spoon thick batter into greased and floured 13 x 9-inch pan. Bake in 350 F degree oven 45 minutes or until cake tests done. Cool. Sprinkle with C & H Powdered Sugar or dollop with sweetened whipped cream. 1 cake. 12 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

Potato Cake (Cunningham)

Servings: 8 Servings

Ingredients:

2 cub Sugar
1 cub Butter
1 cub Potatoes, mashed; hot
1 cub Pecans; chopped
½ cub Milk, sweet
2 cub Flour
4 Egg; well beaten
5 teaspoon Chocolate; melted
1 teaspoon Cloves
1 teaspoon Cinnamon
1 teaspoon Nutmeg
4 teaspoon Baking powder

Preparation:

Cream well the butter and sugar. Add the other ingredients, leaving the eggs and baking powder till the last. Moisten the baking powder with a tablespoon of water the fold it and the eggs in lightly. Bake in layer pans about 40 minutes [in a 350 F. oven, until a toothpick tests clean]. For filling, use cooked icing with a dozen marshmallows beaten in while the icing is hot. If you desire, you may add nuts and raisins to the icing.

Ola Cunningham
Comanche Study Club cookbook
Comanche, TX, 1927

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Cakes

Servings: 6 Servings

Ingredients:

2 cub Mashed potatoes
2 tablespoon Chopped onion
⅛ teaspoon Salt
1 teaspoon Oil
1 Egg white, slightly beaten
2 tablespoon All purpose flour
1 Pepper to taste

Preparation:

In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat.
When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making takes, keeping first ones warm. Cal:
74, Fat: 1 g.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

Potato Cakes - Teisennau Tatws

Servings: 4 Servings

Ingredients:

1 pound Potatoes
4 ounce Self-raising flour
1 ounce Sugar
1 ounce Butter
¼ teaspoon Cinnamon or mixed spice
¼ pint Milk or 1 egg

Preparation:

Peel and boil the potatoes in salted water. Drain the potatoes and mix in all the ingredients. Turn on to a floured board and shape into rounds about 1 inch thick and cook in a fairly hot oven (400o F. or Mark 6) for twenty minutes. Serve hot with bacon or top with fried eggs.
Posted to MM-Recipes Digest V3 #249

Date: Thu, 12 Sep 1996 18:14:59 +0000

From: "ray.watson" <ray.watson@ukonline.co.uk>

Potato Cakes (Aloo Roti)

Servings: 3 Servings

Ingredients:

2 Onions
1 Egg; beaten
1 ½ cub Chick pea flour; besan -OR-
¾ cub -all purpose flour &
¾ cub -whole wheat flour
1 cub -Cold water, approx.
½ teaspoon Cumin, ground
1 pinch Cayenne
2 tablespoon Cilantro, fresh; chopped

Preparation:

"These hors d'oeuvres are easy to make and can be shallow or deep fried.
Find chick pea flour (besan) at an Indian grocery store." "Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer."

Cut onion in half and slice about ¼ inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes.

Stir onions into mixture and let sit 5 minutes.

Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil. Press down slightly with

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Cakes (Bakestone Recipes)

Servings: 8 Servings

Ingredients:

1 pound Cooked floury potatoes
1 teaspoon Salt
2 ounce Butter, softened
4 tablespoon Self-raising flour
1 Butter for filling

Preparation:

Potato cakes are eaten with bacon and sausages. It's easier to make them with hot, freshly cooked potatoes. If using cold potatoes, melt the butter before adding it. Choose a floury type of potato, and boil in well-salted water. -- Drain the cooked potatoes well, then return to low heat in the same pan: put a dishcloth over the pan and allow the potatoes to dry for 5-10 minutes. (This is called "drying in their steam" in Ireland.) They should be dry and floury at the end of the process. Sieve or rice into a mixing bowl with the salt. Beat in the butter. Work in sufficient flour to make a soft dough which is easy to handle. Turn onto a floured board and roll or pat out to ¾ inch thick. Cut into rounds with a 3-inch scone cutter. Place on the hot greased bakestone and cook over a moderate heat until golden brown underneath. Turn and cook the other side. Remove from the bakestone, split, butter generously, and close again. Keep warm while cooking the next batch. Serve hot. (Re "self-raising flour": in Ireland and the UK, this is flour which comes with baking powder/baking soda already included. For this recipe, about ¼-½ t of baking powder mixed with a plain all-purpose flour will substitute nicely.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Cakes Southwestern Style

Servings: 6 Servings

Ingredients:

6 cub Potatoes, shredded
1 ½ cub Zucchini, shredded
½ cub Onion, chopped
2 tablespoon Butter
2 tablespoon Salad oil
½ cub Sour cream
½ cub Salsa

Preparation:

Combine potatoes, zucchini and green onion. Toss to blend. In skillet heat 1 T butter and oil over med. heat. Add potato mixture and cook 15 min. until golden. Place baking sheet over skillet: invert potato cake onto baking sheet. Heat remaining oil and butter in skillet. Cook 15 min.
longer until cooked through and golden. Slide onto serving plate. Top with sour cream and salsa.

Recipe By : Firelands Farmer

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Candy

Servings: 1 Servings

Ingredients:

¾ cub Mashed potatoes -- cold
4 cub Confectioner's sugar
4 cub Coconut -- chopped
1 ½ teaspoon Vanilla
½ teaspoon Salt
4 Squares baking chocolate

Preparation:

Mix Potatoes and confectioners sugar. Stir in coconut, vanilla and salt.
Blend well. Press into one large or two small pans, so candy will be ½ inch thick. Melt chocolate over hot water, do not let water boil. Pour chocolate on top of candy, cool and cut in squares. For variations, make haystacks, by forming white mixture into cones 1 inch high. Allow to stand uncovered for 20 minutes. Dip base of each cone in melted chocolate. Place on waxed paper until chocolate hardens. Yields about 100 haystacks.

Recipe By : "Homemade Happiness" St.Anne's Parish, Caribou, Maine

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Candy 1

Servings: 1 Servings

Ingredients:

1 Potato
(freshly boiled)
1 pound Confectioners sugar
1 cub Coconut-optional
½ teaspoon Vanilla
Or flavoring
2 Squares chocolate-optional

Preparation:

Mash the potato. Add 1 cup sugar, all coconut, and flavoring Mix. Add sugar until a thick mass is formed. Press into a buttered pan. Melt chocolate and pour it over the potato mixture. When set but not hard, cut into squares. peppermint flavoring, will make it taste like a Peppermint Patty.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by OpMALE 1 <OpMALE1@aol.com> on Dec 30, 1997

Potato Candy 2

Servings: 1 Servings

Ingredients:

1 Medium Potato
(freshly boiled)
1 pound Confectioners sugar
1 teaspoon Vanilla
Or flavoring
Peanut butter

Preparation:

Mash the potato. Add 1 cup sugar, and flavoring Mix. Add sugar until a thick mass is formed. This will be very thick. Roll out between waxed paper like for pie crust. Spread with peanut butter. roll into a roll like a jelly roll and slice. Let set until set.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by OpMALE 1 <OpMALE1@aol.com> on Dec 30, 1997

Potato Carrot Pancake

Servings: 2 Servings

Ingredients:

2 tablespoon Olive oil
2 Russet potatoes; grated
1 Carrot peeled and grated
1 tablespoon Chopped parsley
Salt and pepper

Preparation:

Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt & pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side.
Recipe By : TVFN How to Boil Water

Posted to MC-Recipe Digest V1 #225

Date: Thu, 26 Sep 1996 17:32:42 -0500

From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

NOTES : Show #BW8305

Potato Carrot Soup

Servings: 1 Servings

Ingredients:

4 medium Potatoes; peeled
3 medium Carrots; scraped
2 medium Onions
2 teaspoon Salt
3 cub Boiling water
1 ¾ cub Cooking water fromvegetables
1 2/3 cub Cream or evaporated milk
1 dash Cayenne
1 dash Celery salt

Preparation:

Dice potatoes, carrots, and onions, and turn into kettle. Add salt and boiling water. cover and cook gently until tender. (about 15 minutes). Mash the vegetables thoroughly in their liquid. Combine with cream, heat just to scalding. Add cayenne and celery salt, reheat and serve at once. Add a dash of paprika on top of each serving. 5 servings.

Posted to recipelu-digest Volume 01 Number 346 by ncanty@juno.com (Nadia I Canty) on Dec 6, 1997

Potato Casserole

Servings: 12 Servings

Ingredients:

2 pound Frozen hash brown potatoes
½ cub Margarine, melted
½ cub Chopped green onions
1 pint Sour cream
1 can Creamy onion soup
1 teaspoon Salt
2 cub Shredded cheddar cheese
¼ teaspoon Pepper
¼ cub Margarine
2 cub Corn flakes, crushed

Preparation:

Thaw potatoes and combine with ½ cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in a greased 9 x 13 inch casserole.
Combine corn flakes and remaining ¼ cup margarine, spread over potato mixture. Bake at 350 degrees for 45 to 60 minutes.

Note: Obtained from Farmers and Consumers Market Bulletin, Georgia Department of Agriculture, December 25, 1991 edition. Recipe submitted by Mrs. Hollis Gammon, Austell, Georgia.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Casserole

Servings: 4 Servings

Ingredients:

1 package Frozen hash browns(not patties)
½ cub Parmesan cheese
1 cub Cheddar cheese, shredded
1 cub Onions, diced
1 pint Sour cream
2 can Potato soup

Preparation:

Combine all preceding. Heat for 1 hour at 350.

Posted to MealMaster Recipes List, Digest #153

Date: Sun, 02 Jun 1996 11:58:03 -0700

From: Dan Schamber <dansch@haven.ios.com>

Potato Casserole

Servings: 8 Servings

Ingredients:

2 pound Potato; frozen hash browns
½ cub Margarine; melted
1 teaspoon Salt
2 tablespoon Onion ;minced
½ teaspoon Pepper
1 cub Cream of chicken soup
1 pinch Sour cream
2 cub American cheese

Preparation:

Thaw potatoes before mixing. Mix all ingredients and put into 13x9-inch greased baking dish. Bake at 350 degrees for 45 minutes. Hope that you like these.
Marilyn FROM: MARILYN RITTEL (VVTH95B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Casserole #1

Servings: 6 Servings

Ingredients:

2 pound Potatoes
½ cub Sour cream
8 ounce Sharp cheddar cheese
6 -(up to)
8 Green onions; sliced thinly
¼ cub Milk
1 tablespoon Flour
Salt & pepper to taste
slice Bread
2 tablespoon Melted butter
1 pinch Cayenne pepper
1 dash Salt

Preparation:

Boil unpeeled potatoes until tender. (Do not overcook.) Drain & cool. Peel & shred on waxed paper. Combine sour cream, shredded cheese & onions. (Use green tops for color.) Blend flour & milk to a smooth paste. Mix into sour cream mixture thoroughly. Add potatoes. Toss lightly with salt & pepper.
Put into buttered 11-inch casserole. Sprinkle with buttered bread crumbs:
Rub bread slices on coarse grater using crusts and all. Measure 1 cup of crumbs into thick skillet with 2 Tbs melted butter. Add cayenne & salt. Mix crumbs well. Place over low heat. Stir until tossed lightly. Put on top of potatoes. Bake at 350 until bubbly.

SHIRLEY STOREY

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Casserole #2

Servings: 6 Servings

Ingredients:

6 Potatoes; peeled, sliced andboiled
2 cub Grated Cheddar cheese
¼ cub Melted butter
1/3 cub Chopped green onions
2 cub Sour cream; at roomtemperature
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Butter

Preparation:

While potatoes are still quite warm, mix lightly with cheese and melted butter. Mix onions and sour cream together and add to potatoes. Add salt and pepper. Place mixture in a 9x13 pan and dot with butter. Bake at 325ø for about 20 minutes or until thoroughly heated. Yield: 6 to 8 servings.

JO ANN DREW

(MRS. TOMMY, JR.)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Casserole W/saffron, Almonds, Bread Cr

Servings: 4 Servings

Ingredients:

2 pound Potatoes
Salt and pepper
Saffron threads (severalpinches)
2 tablespoon Spanish or other fragrantvirgin olive oil
1 Slice dense white bread
½ cub Almonds, blanched; roughlychopped
2 large Garlic cloves
1 teaspoon Paprika
1 cub ;water; boiling
1 tablespoon Pasley; chopped, for garnish

Preparation:

Preheat oven to 375 degrees. Peel potatoes (leave skins on if thepotatoes were organically grown). Cut into large chunks and place in a baking dish large enough for potatoes to form a single layer. Season with salt and pepper and sprinkle with saffron.

In a skillet, heat oil. Tear bread in pieces and fry with almonds and garlic until golden, about 5 minutes.
Remove garlic if it gets too dark. Grind bread-almond mixture with a mortar and pestle or in a food processor with a little boiling water until fairly smooth, then stir in paprika and season with salt and pepper.

Add bread-almond mixture to the potatoes, along with remaining water.
Cover dish with foil and bake 45 minutes. Remove foil, stir contents and continue baking until liquid has been absorbed and potatoes are tender.
Broil to brown the top. Garnish with parsley.
Serves 4.

Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol; 590 mg sod; 7 g fiber;vegan

Vegetarian Times, Nov 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Celery Root Puree

Servings: 1 Servings

Ingredients:

2 pound Boiling potatoes, peeled;cut into 1"
Ieces
1 pound Celery root, peeled; cutinto 1" pieces
5 tablespoon Unsalted butter; cut intopieces
½ cub Milk
2 teaspoon Fresh lemon juice
1 teaspoon Salt; or to taste
Freshly ground pepper totaste

Preparation:

In a large saucepan combine the potatoes and enough salted cold water to cover them by 2 inches. Bring the water to a boil, and boil the potatoes, covered, for 4 minutes. Add the celery root, simmer the

vegetables, covered, for 10 to 15 minutes, or until they are very tender, and drain them well. While the vegetables are still hot force

them through a food mill fitted with the medium disk into a saucepan.

Add the butter, milk, lemon juice, salt and pepper, and stir the puree well. (The puree may be made up to 1 day in advance and kept covered and chilled.) In a heavy saucepan reheat the puree over low heat, stirring constantly, until it is hot.

Yield: 5 ½ cups
Recipe By : COOKING LIVE SHOW #CL8726

Posted to MC-Recipe Digest V1 #235

Date: Sat, 5 Oct 1996 15:58:31 -0500

From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

Potato Chard Soup

Servings: 1 Servings

Ingredients:

1 medium Onion; finely chopped
2 Celery Stalks; finelychopped
1 tablespoon Canola Oil; (or other veg.oil)
4 cub Potatoes; cubed
5 cub Vegetable Stock; or water
1 Bay Leaf
4 cub Swiss Chard; chopped
2 teaspoon Thyme
1 teaspoon Parsley
¼ teaspoon Dill
Salt And Pepper; to taste

Preparation:

1. In a large pot, saute onions and celery in oil. Add potatoes, stock or water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.

2. Add chard, thyme, parsley, and dill. Cook for an additional 10 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Puree in a blender or food processor and reheat.
NOTES : Here's a really tasty pureed soup (from Veggie Life) (makes about 2 quarts)

Potato Cheddar and Ale Soup

Servings: 12 Servings

Ingredients:

1 ½ pint Carrots; peeled, diced
1 ½ pint Celery; trimmed, diced
3 ounce Butter;or margarine
3 quart Russet Potatoes;peeled, diced
3 tablespoon Flour
1 ½ teaspoon Fennel seed
¾ teaspoon Black Pepper
3 quart Chicken Stock;prepared
1 ½ cub Scottish Ale
1 ½ pint Milk
1 ½ pound Cheddar Cheese; sharpshredded

Preparation:

Saute carrots and celery in butter until tender. Add potatoes, flour, fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes until vegetables are tender and potatoes break up. Add ale and boil gently for 10 minutes. Add milk: heat thoroughly. ROmove from heat and cool to 180oF or lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl.
Garnish with shredded cheese. Serve with bread.

From: Bert Grant,owner Grant's Brewery Pub Yakima Washington first published in "Restaurants & Institutions" Magazine

Posted by: Rick Grunwald

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Cheddar Cheese Soup

Servings: 4 Servings

Ingredients:

1 teaspoon Vegetable oil
1 teaspoon Garlic; minced
1 cub Onion; chopped
3 ½ cub Potatoes; peeled and cubed
3 cub Chicken broth; or stock
¾ cub Sharp cheddar cheese;shredded
½ cub 2% low-fat milk
½ cub Fresh parsley; chopped==OR== ½ cup fresh dill,chopped

Preparation:

Heat oil in a non stick saucepan over medium heat. Add onions & garlic & saute' for 4 minutes or until softened. Add potatoes & broth & bring to a boil. Cover, reduce heat to low & simmer for 20 minutes or until the potatoes are tender. Using a slotted spoon remove ½ cup of the mixture in saucepan & set aside. Transfer remainder of soup to a blender or food processor & puree(careful IT'S HOT!! don't burn yourself). Return pureed soup to saucepan; stir in cheddar cheese, milk, parsley & reserved soup mixture. Cook until cheese is melted.

NOTES : Nutritional Analysis per serving: 241 calories, 8 grams fat, 35 grams carbohydrates, 9 grams protein, 18 milligrams cholesterol, 150 milligrams sodium, 29 percent of calories from fat. Source: Enlightened Home Cooking by Rose Reisman, Robert Rose Inc. 1996 Recipe by: Enlightened Home Cooking by Rose Reisman, Robert Rose

Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 23, 1998

Potato Cheddar Soup

Servings: 30 Servings

Ingredients:

½ cub Vegetable oil
12 ounce Carrots; peeled and diced
8 ounce Celery; diced
10 ounce Onions; chopped
4 pound Potatoes; peeled and cubes
1 can Chef-Mate Sharp Cheddar Cheese Sauce (#10 can)
2 quart Chicken stock; hot
¾ teaspoon White pepper
2 teaspoon Worcestershire sauce
½ teaspoon Garlic powder
1 tablespoon Parsley flakes

Preparation:

1. Place vegetable oil in large stockpot. Add carrots, celery and onions.
Saute 15 minutes. Add potatoes; saute additional 5 minutes. 2. Combine remaining ingredients. Add to vegetable mixture. Combine thoroughly. 3.
Heat to serving temperature. Simmer 10 minutes, stirring constantly to prevent scorching. Serve.

Makes 30 one cup servings.

Source: Carnation Company

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Cheese (And Broccoli) Soup

Servings: 1 Servings

Ingredients:

1 tablespoon Butter
1 large Garlic clove
1 large Onion (2 cups) coarselychopped
2 cub Potatoes (about 2 med),peeled & coarsely chopped
1 Carrot, sliced into ½"pieces
1 cub Chicken broth
1 cub Water or veg broth
1 cub Skim milk
4 ounce "light" or neufchatel creamcheese
1 teaspoon Dried dill
¼ teaspoon Powdered cayenne
1 ½ cub Yellow sharp cheddar, grated
1 cub Fresh broccoli, more or less(although, you can usefrozen, in a pinch)
Salt & pepper
Chopped parsley or chives

Preparation:

While I don't have a "strict" recipe for potato, cheese & broccoli soup, I do have this wonderful recipe for potato & cheese soup I found in MOTHER EARTH NEWS (Feb/Mar 94). As I am a broccoli afficiando, myself, I have always just added a cup or so of broccoli at then end, when reheating the pureed soup. That way, the broccoli stays a bit crisp. YUMMY! A wonderful meal for a cold winter's night
:)

This cheese soup is lower in fat than standard versions. If you want to use low fat cheese to reduce the amount of fat even further, make sure it has a strong, aged flavor. I recommend using a low fat yellow smoked cheddar.

In soup pot, saute garlic & onion in butter until lightly browned. Then add vegetables, chicken broth and water (or veg broth) to pot. Cover & simmer for 30-40 mins until veggies are tender. Stir in milk and spices. Pour mixture into blender & puree. Return to pot, add cheese and broccoli and simmer until cheese melts and broccoli. Serve topped with chopped chives or parsley.
Posted to EAT-L Digest 20 October 96

Date: Mon, 21 Oct 1996 14:23:31 -0400

From: Twallace <twallace@BIDDEFORD.COM>

Potato Cheese (And Optional Vegetables) Soup

Servings: 1 Servings

Ingredients:

1 tablespoon Butter
1 Clove garlic; large one
1 large Onion; coarsely chopped
2 cub Potatoes; peeled & coarselychopped, that's about 2potatoes
1 Carrot; sliced into ½"pieces
1 cub Chicken broth***
1 cub Water***; or veg broth
1 cub Skim milk
4 ounce Cream cheese*
1 teaspoon Dried dill
¼ teaspoon Powdered cayenne
1 ½ cub Sharp cheddar*; grated
1 cub Fresh broccoli**
Salt & pepper
Chopped parsley or chives;opt.

Preparation:

Brenda's Notes:

This is a yellow, cheese saucy looking soup base with green broccoli added at the last. It is yummy just as it is. (The kind you can't have just one bowl of.) Even with the lower fat ingredients, it tastes fattening!

You could add more last minute veges and meats -- leftovers, perhaps. Could work as an easy 'clean-out-the-fridge' soup.

IT IS GOOD! Next time I make it, I will also parboil up some celery and (more) carrot chunks and (more) onions to throw in at the last with the broccoli.

* I used fat free cream cheese. For the Cheddar Cheese, I used mostly (8 ounces) Bandon's reduced fat cheddar cheese (the best tasting lower fat cheddar found in Oregon) and about ½ cup of full fat cheddar.

** Can use frozen. I used chopped up fresh and let it be a tad crunchy.

*** I used 14.5 ounce can of chicken broth, poured into measuring cup and then added water to bring measure to 2 cups.

Directions for soup:

In soup pot, saute garlic & onion in butter until lightly browned. Then add vegetables, chicken broth and water (or veg broth) to pot. Cover & simmer for 30-40 minutes until veggies are tender. Use emulsiphier to puree. (OR add the milk and pour mixture into blender & puree.) Return to pot, add milk and spices, cheese and broccoli (and other vegetables/meats, if any) and simmer until cheese melts and broccoli softens a little. Serve topped with chopped chives or parsley (optional).

Notes that came with the original recipe:

This cheese soup is lower in fat than standard versions. If you want to use low fat cheese to reduce the amount of fat even further, make sure it has a strong, aged flavor. I recommend using a low fat yellow smoked cheddar.

Originally posted to EAT-L by twallace@BIDDEFORD.COM on 10/21/96. MC converted by MC_Buster, minor edits and taste testing done by Brenda Adams <adamsfmle@sprintmail.com> (see Brenda's Notes). Thanks for posting this very good recipe T. Wallace! It's a keeper. :)

Recipe by: Mother Earth News (Feb/Mar 94)

Posted to MC-Recipe Digest V1 #891 by Badams <adamsfmle@sprintmail.com> on Nov 22, 1997

Potato Cheese Croquettes

Servings: 4 Servings

Ingredients:

2 cub Cold mashed potatoes
1 Egg, beaten
1 cub Cheddar cheese, grated
Salt to taste
¾ teaspoon Ac'cent
½ cub Fine bread crumbs
½ cub Milk

Preparation:

Break up potatoes. Beat egg in blender until frothy. Add potato pieces gradually, beating at medium speed until blended.

Stir in cheese, salt, and Ac'cent. Shape as desired. Dip into crumbs, them milk, and again into crumbs.

Fry in shallow hot fat until golden brown on all sides.

Source ...... Mary Margaret McBride ENCYCLOPEDIA OF COOKING Editor ......
Anne London, director, Homemakers Research Institute Publisher ...
Homemakers Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.'94

Potato Cheese Gratin

Servings: 8 Servings

Ingredients:

2 Lg. cloves garlic *
4 Lg. potatoes **
Salt & pepper to taste
2 cub Grated gruyere cheese
2 pint Whipping cream

Preparation:

* Garlic cloves should be peeled and split.¶

** Potatoes should be peeled and sliced paper-thin. (Slice at the last minute so that they do not darken; do not soak in cold water).¶

Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish with the cut sides of the garlic. Leave the garlic in the dish. Cover with a layer of potatoes. Sprinkle with some salt and freshly ground pepper and cheese. Pour some cream over the whole thing. Repeat until all the potatoes, cream, and cheese are used. Place the pan, uncovered in the oven.
(Put a baking sheet underneath to catch spills.) Bake for 1 hour or more, until the top is browned and the cream has cooked down to a thick sauce.
During the first ½ hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while. Serve hot, at room temerature or cold. * I use evaporated Skim milk instead of cream, also have used several different kinds of cheese.

Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 07, 1998

Potato Cheese Soup

Servings: 1 Servings

Ingredients:

1 ¼ cub Potatoes, peeled and cubed
1 cub Broccoli, chopped
¾ cub Celery, chopped
½ cub Carrot, chopped
¼ cub Onion, chopped
1 package Chicken broth
1 Black pepper
1 ½ cub Milk
2 tablespoon Flour
2 tablespoon Ham, diced
7 tablespoon Process cheese spread

Preparation:

In large saucepan, combine potatoes, broccoli, celery, carrot, onion, broth, pepper, and 1 cup water. Bring to a boil, reduce heat to low, cover and simmer until potatoes are tender. About 20 minutes.

In small bowl, whisk flour and milk together. Slowly pour into vegetables, stirring constantly. Cook over medium high heat, stirring occassionally, until slightly thickened. About 5 minutes. Add cheese spread and ham, stirring occassionally until cheese is melted.

Posted to MealMaster Recipes List, Digest #155

Date: Mon, 03 Jun 1996 21:32:20 -0600

From: Blackhawk <tracy@agt.net>

Potato Cheese Soup

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
4 Leeks, white part only,cleaned well then sliced
5 large Russet potatoes, unpeeledand diced
1 quart Vegetable stock
Salt to taste
2 cub Milk
½ teaspoon Caraway seeds
2 tablespoon Fresh dill or 1 Tbsp. dried
Pepper to taste
1 cub Grated Swiss cheese
¼ cub Grated Parmesan cheese
3 tablespoon Plain yogurt
Chopped fresh parsley forgarnish

Preparation:

In a large stock pot, melt the butter and saute the leeks for 3 minutes.
Add the potatoes, stock and salt and bring to a boil. Reduce theheat, cover, and simmer for 30 minutes, until the potatoes are tender. Add the milk, caraway seeds, dill and pepper. Let simmer another 15 to 20 minutes; the soup should become thick and the potatoes should begin to fall apart.
Stir in the cheeses and allow them to melt, then stir in the yogurt and heat through, but do not boil. Adjust the seasoning and serve piping hot, topped with parsley.

Enjoy! This recipe is from _The_Vegetarian_Feast_, by Martha Rose Shulman.
It's full of delicious recipes...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Cheese Soup

Servings: 6 Servings

Ingredients:

4 tablespoon Sweet butter
2 cub Finely chopped yellow onions
2 cub Peeled and chopped carrots
6 Parsley sprigs
5 cub Chicken stock
2 large Potatoes, peeled & cubed
1 cub Chopped fresh dill
2 cub Grated cheddar cheese
Salt & pepper to taste

Preparation:

1. Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes.

2. Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes.

3. Add dill, remove soup from heat, and let it stand covered for 5 minutes.

4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth.

5. Return pureed soup to the pot and add additional cooking liquid (about 3-4 cups) until the soup reaches the desired consistency.

6. Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the chees is melted, serve immediately.

Garnish with croutons.

Source: The Silver Palate Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

Potato Chip Brownies

Servings: 12 Servings

Ingredients:

2/3 cub Flour
½ teaspoon Baking powder
¼ teaspoon Salt
1/3 cub Butter
2 Eggs; well beaten
2 Unsweetened chocolate square
1 cub Sugar
1 teaspoon Vanilla
¾ cub Potato chips; crushed

Preparation:

Sift flour with baking powder and salt. Melt butter and chocolate. Beat the eggs well and add sugar gradually, beating well. Add the chocolate mix and vanilla to eggs and blend. Add flour and mix well.
Add potato chips. Bake in a lightly greased 8" square pan in a 350~ oven for 30-35 minutes. While warm, cut into squares.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Chip Caviar

Servings: 1 Servings

Ingredients:

1 Idaho potato, washedOlive Oil for fryingsalt and pepper to taste
½ cub Mascarpone cheese or cremefraichechivessalmon caviarAmerican black caviar

Preparation:

Slice the Idaho Potato into ⅛-inch slices. Fry until golden brown. Lay the chips on paper towels to drain. Sprinkle with salt and pepper. Spoon mascarpone into a piping bag with a star tip. Pipe out I teaspoon of mascarpone onto the center of each chip. Garnish with chopped chives. Place 1 teaspoon of each caviar on either side of the mascarpone.

(Makes 1 serving)

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Chip Chicken

Servings: 4 Servings

Ingredients:

4 Skinless boneless chickenbreasts
1 cub Potato chips; crushed
½ teaspoon Salt
1 teaspoon Cajun seasoning
2 tablespoon Low-fat mayonnaise

Preparation:

From: Barbara Schmidt <smgin2@SPRYNET.COM>

Date: Thu, 11 Jul 1996 06:24:52 -0700
Recipe By: bjs

Combine chips, cajun seasoning and salt. Put aside. Brush chicken with low-fat mayonnaise. Roll in potato chip mixture. In a large microwave safe dish, place chicken in dish and cover with paper towel on HIGH for 8 to 10 minutes. Rearrange halfway through. Serves 4.

EAT-L Digest 10 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Chip Chicken Fingers

Servings: 1 Servings

Ingredients:

1 Whole boneless; skinlesschicken breast
5 ounce Potato chips; plain,barbecue or sour cream (upto 6)
1 Egg
2 tablespoon Milk

Preparation:

These irresistable fingers get their crunch not from deep-frying but from potato chips. Experiment with chip flavors, from barbecue to sour cream and chive.

Prehead oven to 400 degrees. Cut the chicken into finger-size pieces. Fill a large, sealable plastic bag with the potato chips, seal the bag, and crush the chips with the back of a wooden spoon.

In a small bowl, whisk the egg and milk. Dip the chicken pieces into the egg mixture, then into the bag. Shake gently to cover. Place on an ungreased cookie sheet. Bake for 20 minutes, flipping once during the cooking time. Serve with barbecue sauce, salsa, or Honey Mustard Dip.
Serves 4.

HONEY MUSTARD DIP: In a small bowl, mix ¼ cup Dijon mustard, 1 tablespoon honey, and 1 tablespoon water with a fork until smooth. Posted to TNT - Prodigy's Recipe Exchange Newsletter by ck11mik@glen-net.ca (Carol Furniss) on Aug 5, 1997

Potato Chip Cookie

Servings: 1 Servings

Ingredients:

1 cub Softened butter or margarine
1 cub Sifted powdered sugar
1 teaspoon Vanilla
1 ½ cub All purpose flour
¾ cub Crushed fresh potato chips
½ cub Finely chopped pecans

Preparation:

Combine butter and the 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer on medium speed for 3 minutes. Add egg yolks and vanilla and beat until well mixed. Gradually beat in the flout. Stir in potato chips and pecans with a wooden spoon.

Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a 350 degree oven for 10 minutes. Transfer to a wire rack. While cookies are still warm sift with powdered sugar. Cool completely. Store in airtight containers. Makes about 40

Posted to FOODWINE Digest 24 Jan 97 by Don Barry <donbarry@sweden-c.it.earthlink.net> on Jan 23, 1997.

Potato Chip Cookies

Servings: 1 Servings

Ingredients:

-MM BY H PEAGRAM
1 cub Butter
½ cub Sugar
1 teaspoon Vanilla
2 cub Flour
½ cub Potato chips, crushed
½ cub Chopped pecans

Preparation:

Date: Sun, 19 May 1996 09:34:04 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Well Folks...:) these were sent to me...so I'm sharing with you :) From:
Gunter Wenzel <gunter@gatewest.net> Subject: copy cats

Cream together until light and fluffy, Butter, sugar, and vanilla extract. Blend in Unbleached Flour, Crushed Potato Chips and Chopped Pecans. Drop by tsp on an ungreased baking sheet 2-inches apart.
Flatten with a greased and sugared glass bottom. Bake in a preheated 350 degree F. oven for 10 to 12 minutes. Makes about 5 dozen cookies.
From: Gloria Pitzer

Posted to MealMaster Recipes List, Digest #139

Potato Chip Cookies #1

Servings: 48 Servings

Ingredients:

1 pound Butter or margarine
1 cub Sugar
1 ½ cub Crushed ruffles potato chips
3 cub Flour
2 teaspoon Vanilla
Powdered sugar

Preparation:

Cream margarine & sugar until very light in color & very thick, the longer the better. Add vanilla & flour. Mix well. Fold in potato chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 350 for 9 to 9-½ minutes.
When cool, sprinkle with powdered sugar. Yields approximately 12 dozen.

PAT FREEMYER

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Chip Cookies #2

Servings: 60 Servings

Ingredients:

1 cub Shortening
1 cub Sugar
1 cub Brown sugar; firmly packed
2 Eggs
1 teaspoon Vanilla extract
2 cub Flour
1 cub Crushed potato chips

Preparation:

From: dz234@cleveland.freenet.edu (Helen B. Greenleaf)

Date: Wed, 11 Jan 1995 17:15:31 GMT
Since I have received several requests for this recipe (which I've never made, but have in several old cookbooks), I decided to post it. According to the people requesting it, "these are cookies grandmas used to make and are delicious." Just quoting. Think I'll try them too. This particular recipe is from the Farm Journal Homemade Cookies cookbook. Yields about 5 doz.

Cream shortening until light; gradually add sugars and continue beating until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and blend thoroughly.

Stir in flour, then fold in potato chips. Drop by rounded teaspoonfuls 2" apart onto lightly greased baking sheet. Flatten with floured fork tines.

Bake at 350 for 12 - 15 minutes, or until light golden brown. Remove to rack and cool completely.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Chip Sandwich

Servings: 1 Servings

Ingredients:

2 slice Of bread
Mayonnaise
Potato chips

Preparation:

You oughtta try the potato chip sandwich from "White Trash Cooking".

That'll make 'em sit up and take notice.

Spread the mayo generously across the bread. Pile the potato chips on to one of the slices as high as you can. Then top it with the other slice and mash down until all the potato chips are crushed.

Paulie Tickette says: "Wash it down with a Pepsi, it's some good!"

Posted by Stephen Ceideberg; September 25 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Potato Chips

Servings: 100 Servings

Ingredients:

100 POTATO CHIP #⅞

Preparation:

THIRTY MINUTES PRIOR TO SERVING
30 SERVINGS OF INDIVIDUAL BAGS OF POTATO CHIPS IN A SERVING CONTAINER ON THE SERVING LINE FOR SELF SERVICE BY THE DINERS. POTATO CHIPS WILL BE MADE AVAILABLE THROUGHOUT THE SERVING PERIOD. TEN BAGS OF CHIPS WILL BE POSTED TO THE KITCHEN REQUISITION AND RETURN WORKSHEET.

Recipe Number: S02000

SERVING SIZE: 1 SERV

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Chive Bread

Servings: 1 Servings

Ingredients:

½ tablespoon Salt
1 ½ tablespoon Sugar
3 cub Bread flour
¼ cub Potato flakes
3 tablespoon Dried buttermilk
¼ teaspoon Garlic powder
1 tablespoon Chives, freeze-dried
1 ⅛ cub Water
1 ½ tablespoon Olive oil
2 teaspoon Yeast

Preparation:

light crust setting. delayed timer ok

My adaptation, loosely based on a potato bread recipe in Bread Machine Magic. The garlic and chives can be changed to any dried herbs you want.

I've found this could work well as mixes. I'll be packaging the dry ingredients in zip-lock bags, labeling with instructions to add water, oil/butter/ and yeast, and giving them as gifts to friends and relative who own bread machines.

>From: Sandal@aol.com
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Bread Machine Magic

Potato Chocolate Cake

Servings: 1 Servings

Ingredients:

1 cub Softened oleo
2 cub Sugar
2 large Eggs
2 Sq unsweetened chocolate; (1oz.) melted and cooled
1 cub Plain mashed potatoes.
2 teaspoon Vanilla
2 cub Unsifted flour
2 teaspoon Baking powder
1 teaspoon Salt
½ cub Milk

Preparation:

Preparation : Preheat oven to 325 degrees. Grease 13 x 9 inch pan. In large bowl on high speed, beat oleo until fluffy. Gradually beat in sugar until mixture is light. Add eggs, one at a time, beating well after each. Beat in chocolate, potatoes and vanilla. On a sheet of waxed paper, combine flour, baking powder and salt to potato mixture; add a quarter of the flour mixture and a third of milk; continue to alternate beating lightly until all flour mixture and milk have been added. Pour butter into prepared pan; bake 30 minutes or until cake tester inserted in center comes out clean.
Cook cake in pan on wire rack. If desired, using fine sieve, sift confectioners sugar over cake before serving. Makes 20 servings.

Recipe by: Cookbook USA

Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@wizard.com> on Feb 11, 1998

Potato Chocolate Fudge

Servings: 1 Servings

Ingredients:

2 Unsweetened chocolate square
4 tablespoon Butter
1/3 cub Mashed potatoes
⅛ teaspoon Salt
1 teaspoon Vanilla extract
1 pound Confectioners' sugar

Preparation:

Cook and mash a medium potato without using any seasoning, butter or milk.
Measure 1/3 cup. Melt chocolate and butter together. Blend into mashed potatoes with the salt and vanilla. Mix well. Sift sugar. Add a small amount at a time, blending until no sugar is visible. When a spoon is no longer equal to the task of mixing, knead in the balance of the sugar with well-buttered hands. Turn out onto a board and continue to knead until mixture is smooth, glossy and pliable, buttering hands as necessary. No crumbs should remain. Press into a buttered 8-inch square pan or shape into balls and top each ball with a nutmeat

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Chops (Alu Ki Tikiya)

Servings: 12 "chops"

Ingredients:

1 ½ pound Potatoes, boiled & mashed
½ teaspoon Salt
1 teaspoon Garam masala -OR-
½ teaspoon Ground cumin -AND-
½ teaspoon Ground coriander
1 tablespoon Chopped fresh coriander (US = cilantro)
1 small Onion, very finely chopped
2 Green chillies, finely chopped
½ teaspoon Grated fresh ginger root
Oil spray for cooking

Preparation:

CONVERSIONS: 1 lb = 16 oz = 450 g

ABBREVIATIONS: ts = teaspoon
tb = tablespoon
sm = small

Mix all ingredients (except oil spray) together well. Divide into portions (as many as specified in "yield") and shape each into a thick flat round.

Heat a large frying pan (skillet). Spray with a little oil or grease lightly. Cook 3-4 potato cakes at a time, depending on how large the pan is.

Do for about 5 minutes on each side until golden - DO NOT disturb them until the 5 minutes is up or you will spoil the crust. When they have been cooking 5 minutes try and lift them gently with a spatula. Lift rather than scrape, and flip over, remembering that they will still be very soft in the middle. If you like, use another spatula placed over the top of the chop to keep it together whilst turning over.

Keep them warm in the oven at a moderate heat (375 F, 190 C, Gas 5) while you cook the others.
Recipe from Quick and Easy Indian Cooking by some man whose namei I can't remember with a 70s hairstyle. He is the same one who makes khoya out of powdered milk.
Posted to fatfree digest V96 #255

Date: Sat, 14 Sep 1996 10:44:14 +0000

From: "Kate Pugh" <katherine.sheppard@corpus-christi.oxford.ac.uk>

Potato Chowder

Servings: 10 Servings

Ingredients:

4 cub Potatoes; peel & dice
½ cub Onion; finely chopped
1 cub Carrot; grated
1 teaspoon Salt; optional
¼ teaspoon Pepper
1 tablespoon Dried parsley; flakes
4 teaspoon Chicken bouillon; low sodium
; vegetarian
6 cub Skim milk
½ cub Flour, all-purpose
Paprika; sprinkle

Preparation:

Recipe by: The Mormon Diet Cookbook Preparation Time: 1:00 In lg Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon.

Add enough water to just cover veggies; cook until veggies are tender, about 15 - 20 min.

Do not drain.

Measure 1 ½ C milk and add flour to milk, stirring with wire whisk.

Stir until blended.

Simmer for 15 min on low heat and thicken.

Garnish with paprika.
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Potato Cinnamon Rolls

Servings: 6 Servings

Ingredients:

...........
1 pound Potatoes, boiled and mashed
2 cub Milk
1 cub Butter
1 cub Plus 2 tsps sugar
¾ teaspoon Cardamon seed
1 teaspoon Salt
2 package Dry yeast
½ cub Warm water
8 ½ cub Flour, unsifted (about)
2 Eggs
2 teaspoon Vanilla
Cinnamon filling
................
¾ cub Sugar
¾ cub Brown sugar
2 teaspoon Cinnamon
Nut Glaze
.........
3 cub Powdered sugar
½ cub Chopped nuts
¼ teaspoon Cinnamon
2 teaspoon Butter
4 To 5 tsps water

Preparation:

Mix potatoes and milk until smooth. Add ½ cup butter, 1 cup sugar and salt. Heat to lukewarm (about 11 O deg). In a large bowl combine yeast, water and remaining 2 tsps sugar. Let stand until foaming (about 10 minutes). Add potato mix, 4 cups flour, eggs and vanilla. Beat until smooth. Gradually stir in additional 3 ½ to 4 cups flour. Turn dough on heavily floured board and knead until smooth and elastic (15 minutes). Add more flour if needed. Let rise 1 ½ hours. Punch down, kneed to remove bubbles. Divide. Melt remaining butter. Roll each portion of dough to a 5x18 rectangle. Brush with 3 tsps of butter and sprinkle with half of the cinnamon filling. Roll up. Cut in 12 pieces, 1 ½" wide. Place in a 9x13" pan, brush with butter and let rise 35-40 minutes. Bake at 350 degrees 30 minutes.

Potato Clam Soup

Servings: 4 Servings

Ingredients:

4 Leeks; chopped
4 Carrots; sliced
2 -(up to)
4 Ribs celery; sliced
¼ cub Butter
2 can (10.75-oz) chicken broth
3 large Potatoes; thinly sliced
Salt to taste
White pepper to taste
16 ounce Half and half
1 Bay leaf (optional)
1 can (7-oz) minced clams;undrained

Preparation:

In a large heavy saucepan, saute leeks, carrots and celery in butter. Add broth and potatoes, cook until tender. Add salt and white pepper to taste.
Mash through a sieve. Pour back into saucepan and add Half and Half. Check seasonings. Add bay leaf and can of minced clams with juice. Heat and serve. Better made the day before. Yield: 4 servings.

ELINOR STALLWORTH SAXTON

(MRS. JIM)

From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Coated Chicken

Servings: 1 Servings
Source: Easy Kosher Cooking, by Rosalyn F. Manesse

Ingredients:

3 tablespoon Margarine; melted
½ cub Instant mashed potato flakes
½ teaspoon Garlic salt or garlic powder
1 dash Pepper
½ teaspoon Chili powder or paprika
½ teaspoon Onion powder
1 Chicken;, ( about 4 lbs) cutin quarters or eighths

Preparation:

Melt margarine in skillet, so that you can dip the chicken parts easily.
You do not have to turn over the chicken during baking. This recipe can be doubled.

Pre-heat oven to 375º degrees. Mix together the instant mashed potato flakes and seasonings. Dip the chicken into the melted margarine and then coat with the potato flake mixture. Place skin side up in a roasting pan.
Bake for 60 minutes or until done.

Posted to JEWISH-FOOD digest Volume 98 #026 by Bella Parnes <bparnes@aabgu.org> on Jan 13, 1998

Potato Cocktail Knishes

Servings: 24 Servings

Ingredients:

DOUGH:
2 cub All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
1 tablespoon Vegetable oil; to 2tablespoons
2 Eggs; lightly beaten
4 tablespoon Water

FILLING:
3 tablespoon Rendered chicken fat orvegetable oil
2 cub Finely chopped onions
2 cub Freshly mashed potatoes
Salt; to taste
Black pepper; freshlyground, to taste

Preparation:

Put the flour, baking powder, and salt in the bowl of a heavy-duty mixer equipped with a dough hook. Add 1 tablespoon of the oil, the eggs, and 2 tablespoons of water. Knead for 3 to 4 minutes, add the remaining oil and as much water as needed to make a smooth dough. Or mix the ingredients in a bowl with a wooden spoon and knead the dough on a floured surface for 6 minutes. Put the dough in an oiled bowl, turn it to oil it all over, and cover it with plastic wrap. Let it stand for 1 hour. Preheat the oven to 350 degrees. Heat the fat or oil in a medium skillet and saute the onions until they are just tender. Mix them thoroughly into the mashed potatoes and add salt and pepper to taste. Divide the dough in thirds. On a floured surface, roll one piece into a thin rectangle about 10 inches long. Place about 2/3 cup of the potato filling along the long end, about 1 inch from the edge. Roll up dough like a jelly roll and pinch the edges closed.
Repeat twice, with the remaining dough and filling. Arrange the long rolls on a baking sheet, and bake them for about 40 minutes, until browned. Slice and serve. (Unbaked or baked knishes can be frozen, and baked or reheated.
Do not defrost. Unbaked knishes take about 45 minutes, baked 15 to 20 minutes.) This recipe yields about 2 dozen 1 ¼-inch slices.

Recipe Source: THE BROOKLYN COOKBOOK by Lyn Stallworth and Rod Kennedy Jr.
(c) 1991 Alfred A. Knopf, New York - 415 pages - $23.00 As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 12-12-1995

Recipe by: Lyn Stallworth and Rod Kennedy Jr.

Posted to Bakery-Shoppe Digest by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Feb 7, 1998

Potato Collops

Servings: 3 Servings

Ingredients:

3 medium Potatoes
1 large Onion
Salt and pepper to taste
2 teaspoon Parsley; chopped
¼ pound Raw bacon; diced
2 tablespoon Butter
1 cub Scalded milk; still hot
¼ cub Cheddar cheese; grated

Preparation:

1. Peel the potatoes and cut into very thin slices.

2. Chop onion. Place a layer of vegetables on a greased baking dish.

3. Sprinkle with seasonings, parsley, and diced bacon. Dot with butter.

4. Repeat layers until all ingredients are used. Pour milk over and top with cheese.

5. Cover and bake in a preheated 350 degree F. oven for 45 minutes.

6. Uncover and continue cooking until potatoes are done and top is nicely browned.
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 14, 1998

Potato Collops (Traditional Irish Dish)

Servings: 1 Servings

Ingredients:

3 Med. potatoes
1 large Onion
Salt & pepper to taste
2 teaspoon Chopped parsley
¼ pound Raw bacon, diced
2 tablespoon Butter
1 cub Scalded milk (still hot)
¼ cub Grated cheddar cheese

Preparation:

Peel the potatoes and cut into very thin slices. Chop onion. Place a layer of vegetables on a greased baking dish. Sprinkle with seasonings, parsley and diced bacon. Dot with butter. Repepat layers until all ingreds.
are used. Pour milk over top with cheese. Cover and bake in a preheated 350 F. oven for 45 min. Uncover and continue cooking until potatoes are done and top is nicely browned.

NOTE: A collop is a small portion of any food.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Corn Soup

Servings: 1 Servings

Ingredients:

2 tablespoon Butter or margarine
¼ cub Chopped onion
4 cub Chicken broth
4 cub Diced pared white potatoes
1 cub Pared sliced carrots
2 teaspoon Lemon juice
2 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Dried leaf thyme
1 can (16oz) whole kernel corn;drained

Preparation:

In large saucepan or kettle, melt butter. Add onion and cook 5 minutes. Add remaining ingredients except corn. Cover and simmer 40 minutes or until potatoes are tender. Add corn and heat 5 minutes. Serves 4

Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on Feb 3, 1998

Potato Crab Cakes

Servings: 3 Servings

Ingredients:

1 Green onion; minced
¼ cub Butter or margarine
4 medium Potatoes; baked and peeled
½ cub All-purpose flour
¾ cub Fresh lump crabmeat
¼ cub Cheddar cheese; grated
½ teaspoon Dry mustard
½ teaspoon Worcestershire sauce
⅛ teaspoon Salt
⅛ teaspoon Pepper
¼ cub Water
¼ cub Cooking oil

Preparation:

1. Mix crabmeat, cheese, onions, mustard, Worcestershire sauce, salt and pepper. Set aside.

2. In a pan, bring butter and water to a boil. Remove from heat; add potatoes and flour and mix until it doesn't stick to the side of the pan.

3. Add to the cheese and crabmeat mixture. Roll and press into 3 inch patties.

4. Over medium heat, heat oil in pan and cook patties until golden brown, turning once or twice.
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <recipelu@geocities.com> on Dec 30, 1997

Potato Crackers

Servings: 20 Servings

Ingredients:

NANCY HAGFORS (09/93 RR:
¾ cub Rolled oats
¾ cub Flour
1/3 cub Butter
2 medium Potatoes; cooked & mashed

Preparation:

Combine oats and flour in a bowl. Rub in butter with fingertips, then knead in mashed potatoes to form a stiff dough. Carefully roll out on a floured board and cut out thin rounds using a cookie cutter or upside-down glass. Cook on greased trays at 350~ for 20 minutes or until crackers are crisp and lightly browned. ("The Popular Potato") (MM'd by Nancy Hagfors - N.HAGFORS on GEnie)
Posted to TNT recipes, 8 Jan 97

From: "Jenny S. Johanssen" <johanssen@matnet.com>

Date: Wed, 08 Jan 1997 18:01:28 -0900

Potato Cream Filling

Servings: 1 Servings

Ingredients:

½ cub Butter
1 cub Potatoes, mashed
¼ cub Cream cheese
1/3 cub Sugar
¼ cub Sour cream
1 teaspoon Orange rind, grated
3 Egg yolks
1 teaspoon Lemon rind, grated
1 teaspoon Vanilla

Preparation:

Cream butter until soft. Beat in mashed potatoes and cream cheese. Stir in remaining ingredients.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Cream Filling (The Art of Fine Baking,

Servings: 1 Servings

Ingredients:

½ cub Butter
1 cub Potatoes, mashed
¼ cub Cream cheese
1/3 cub Sugar
¼ cub Sour cream
1 teaspoon Orange rind, grated
3 Egg yolks
1 teaspoon Lemon rind, grated
1 teaspoon Vanilla

Preparation:

Servings: 1

Cream butter until soft. Beat in mashed potatoes and cream cheese. Stir in remaining ingredients.

From "The Art of Fine Baking" by Paula Peck, copyright 1961

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Creole

Servings: 4 Servings

Ingredients:

¼ cub Vegetable oil
3 Potatoes; peeled and sliced
1 Onion; sliced
2 cub Tomatoes; chopped
Salt and freshly ground
Black pepper to taste
1 teaspoon Dried thyme
Pinch cayenne pepper

Preparation:

Heat the oil in a large skillet on medium heat. Add the potatoes and onion and saute for 10 minutes.
Add the tomatoes, salt, pepper, thyme and cayenne. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes, or until the potatoes are tender and the sauce has thickened.
Source: Fast & Fresh by Lucy Waverman

From the collection of Karen Deck

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Potato Crepes

Servings: 2 Servings

Ingredients:

1 Russet potato, boiled inits skin until tender
⅛ teaspoon Salt or to taste
Freshly ground pepper, totaste
2 tablespoon All purpose flour
1 Egg
¼ cub Plus 1 tablespoon milk
1 tablespoon Oil

Preparation:

Here's a recipe that looks elegant enough for "Gourmet". I'm posting it here in "Cooking" as well. I'd call it "California Cuisine" as it uses non-Oriental ingredients with both Chinese and European cooking techniques. The potato crepes are fancy potato pancakes while the seafood is prepared by poaching in low temperature oil, then stir-frying++a Chinese technique. The author, Jay Harlow, says: "This cooking method, in which the seafood is cooked first by a kind of low temperature deep-frying, is a typical Chinese technique. It may appear to use a lot of oil, but most of it is drained away and can be reused for other frying. The over all amount of oil remaining in the dish is no more than with other stir-fried dishes." Peel the potato and put it through a food mill or ricer. Season to taste with salt and pepper. Stir in the flour. Beat the egg and milk together, add to the potato mixture, and stir until smooth. Heat half the oil in a 10-inch nonstick skillet over medium heat. Pout in half the potato mixture, shaping it into a thick pancake, 8 to 9 inches in diameter.
Cook until well-browned, 2 to 3 minutes, turn and cook on the other side. Transfer to a plate and keep warm in the oven. Repeat with remaining oil and batter. Makes 2 crepes. From the San Francisco Chronicle, 2/13/91. Posted by Stephen Ceideburg; March 7 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Potato Crepes with Scallops, Salmon and Asparagus

Servings: 2 Servings

Ingredients:

½ pound Fresh asparagus
1 tablespoon Dry white wine
½ teaspoon Cornstarch
1 Egg white
⅛ teaspoon White pepper
¼ pound Scallops
¼ pound Salmon filet
Potato crepes (see recipe)
1 ½ cub Peanut oil
1 teaspoon Minced fresh ginger
1 tablespoon Minced green onion
⅛ teaspoon White pepper
½ cub Chicken stock
2 teaspoon Soy sauce
½ teaspoon Rice vinegar
¼ teaspoon Sugar
½ teaspoon Cornstarch dissolved in 1teaspoon water

Preparation:

Starting at the tip end, cut the asparagus into 1 ½-inch lengths with a diagonal rolling cut: slice off the tip at an angle, roll the asparagus about a quarter turn and cut again, and repeat on down the stalk until you reach the tougher base. Discard the bases. Dissolve the cornstarch in the wine in a medium bowl; add the egg white and pepper and beat lightly. Remove the tough white muscle from the edge of each scallop and cut the scallops into ¼-inch-thick discs.
Remove any pin bones from the salmon and slice across the width of the slice (parallel to the backbone) into ¼-inch-thick rectangles.
Add the salmon and scallops to the egg mixture and toss gently to coat. Preheat the oven to 175F and set 2 dinner plates in it to warm.
Prepare the Potato Crepes and place 1 on each plate. Keep warm in the oven. Have a clean, dry, heatproof container, such as a saucepan, on the stove with a heat proof sieve on top. Drain the scallops and salmon and discard the marinade. Heat a wok or deep skillet over high heat. When it begins to smoke, add the oil. Wait 30 seconds, then add the seafood (the oil will not be very hot yet; this is intentional).
Cook, stirring gently to separate the pieces, until salmon has lost its raw color. Pour the contents of the wok into the sieve. Return the wok to the heat, and in the bit of oil clinging to the pan, stir-fry the ginger and green onion until fragrant. Add the pepper and asparagus and stir-fry until it begins to brown. Add the chicken stock, soy sauce, vinegar and sugar. Cover, and cook until the asparagus is crisp-tender, 2 to 3 minutes depending on size. Remove the cover, return the seafood to the wok, and stir in the cornstarch mixture. Cook until the sauce is slightly thickened. Taste for seasoning and adjust if necessary, then divide the seafood, asparagus and sauce over the potato crepes. Serve immediately Serves 2. From the San Francisco Chronicle, 2/13/91. Note that the potato pancakes require the potatoes to be cooked and cooled ahead of time, which can be done earlier in the day or the night before. Posted by Stephen Ceideburg; March 7 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Potato Crisps with Sour Cream and Caviar

Servings: 12 Servings

Ingredients:

3 Baking potatoes, peeled
¼ cub Chives, chopped
Salt
Pepper, fresh ground
¼ cub Parsley, chopped
Vegetable oil for frying

GARNISH:
½ cub Sour cream
2 ounce Salmon caviar
¼ cub Chives, chopped

Preparation:

Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost. In a large skillet, heat a film of oil on high heat. For each crisp, drop about 1 tb of potato mixture into oil and flatten. Fry on one side until crisp, about 2 minutes.
Repeat on second side. Drain on paper towel. Repeat until all mixtures is used up. At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve cold. Garnish with sour cream, caviar and a sprinkling of chives. Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Croquettes

Servings: 5 Servings

Ingredients:

3 medium Baking potatoes, peeled
& sliced
¼ cub (1 oz) shredded low-fat
Swiss or cheddar cheese
¼ cub Nonfat cream cheese product
1 tablespoon Chopped fresh chives
1 tablespoon Nonfat margarine
1 ½ teaspoon Prepared or dijon mustard
¼ teaspoon Hot sauce
⅛ teaspoon Salt
1 Egg white, lightly beaten
1 ¾ cub Coarsely crushed corn flakes
Vegetable cooking spray

Preparation:

Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl.
Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well. Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal. Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden. Yield: 5 servings (166 calories per serving).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Croquettes (Kartoffel Kloesse)

Servings: 1 Servings

Ingredients:

9 Med Potato
3 Egg, well beaten
1 cub Flour
2/3 cub Bread crumbs
½ teaspoon Nutmeg
1 teaspoon Salt
½ pound Butter
½ cub Bread crumbs
1 teaspoon Onion, chopped

Preparation:

Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the ½ cup bread crumbs and onion and cook for several minutes. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Croquettes Stuffed with Meat

Servings: 4 Servings

Ingredients:

4 cub Mashed potatoes
2 tablespoon Milk or cream
2 tablespoon Butter
Few grains cayenne pepper
2 tablespoon Grated Parmesan cheese
Salt and pepper
2 Egg yolkGround Meat Mixture---
1 pound Ground beef
1 medium Onion; chopped
1 tablespoon Chopped parsley
Salt and pepper

REST:
1 Beaten egg; for batter
Flour as needed for batter

Preparation:

To the mashed hot potatoes, add cream or milk, butter, cheese and seasonings. Mix well and beat until light; add the well-beaten egg yolks and let stand until cold.

Brown meat, onion and parsley with salt and pepper and cook until done.

Flatten 1 tablespoon potato mixture in palm of hand. Place 1 teaspoon meat mixture in center and roll into pear-shaped croquette. Roll in flour, then in beaten egg and again flour. Fry in butter or deep fat until golden brown.

4 servings.

Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #753 by L979@aol.com on Aug 21, 1997

Potato Crusted Breast of Chicken

Servings: 4 Servings

Ingredients:

4 ounce chicken breasts
8 ounce Creole (or Dijon) mustard
8 ounce Sweet potato, shredded
8 ounce Potato, shredded
1 pinch Cajun seasoning
Crawfish Etoufee Sauce (seerecipe above)

Preparation:

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Taste of the World: Bayou: The Taste of the World class focuses on a specific cultures recipes. This time we try Cajun and Creole recipes from the Louisiana area. We distinguished the difference between Cajun and Creole foods as well as discovered origins of other native recipes. The class started of with a blackening demonstration followed by samples of blackened catfish. YUMMY! Hold on to your taste buds!

Preheat oven to 350 degree F.

Season chicken breast with salt on both sides. With pastry brush, brush one side of the breast with Creole mustard and sprinkle mixture of shredded potatoes (be sure to cover as much of the breast as possible). Turn breast over and repeat process.

Heat 1 Tblsp. of olive oil in a saute pan. Once the oil is hot, carefully add the potatoe crusted breast to the pan. Cook for 2-3 minutes on each side until potatoes are golden brown.

Once the potatoes are browned, remove the chicken from the skillet and place on a baking dish. Place baking dish into oven until fully cooked (internal temperature of 180 degree F).

Prepare Etoufee sauce and pour onto plate. Carefully remove the potato crusted chicken breast and place into the center of the plate.

Decorate with a pinch of cajun seasoning.

Note: If you don't like sweet potatoes, omit and double up on regular potatoes. Trust me, it was so good, you probably won't even notice them.
One gentleman in the class actually through his meal out rather than try a taste.

Posted to EAT-L Digest 16 Dec 96

From: TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>

Date: Tue, 17 Dec 1996 14:02:41 -0500

Potato Crusted Chicken with Olives and Red Wine

Servings: 4 Servings

Ingredients:

2 large Russet potatoes; about 1pound
4 tablespoon Olive oil
3 tablespoon Unsalted butter
4 Skinless boneless chickenbreasts, about 1 pound
Salt and pepper; to taste
3 tablespoon Chopped shallots
¼ cub Pitted Greek Calamataolives, coarsely chopped
¼ cub Dry red wine with dark richcolor (such as Syrah)
½ cub Chicken stock
6 Washed & julienned basilleaves, (6 to 8)
Fried spinach leaves; forserving

Preparation:

Preheat an oven to 425 degrees. Wash and peel the potatoes. Fill a bowl with cold water and slice the potatoes into paper thin slices on an Asian vegetable slicer or on the wide slicer of a cheese grater. Put the cut potato into the ice water and set aside. Heat 1 tablespoon each of oil and butter in a large saute pan. Season the chicken breasts with salt and pepper and add to the hot pan. Brown the chicken to a light golden color over moderately high heat. Turn the chicken to brown the second side, then remove the breasts from the pan, place in an oven proof dish and set aside.
Add the shallots to the hot pan and saute for 1 minute. Stir the olives into the shallots, add the wine, and cook for 1 minute before adding the chicken stock. Cook for 1 minute and then turn off the heat. Drain the potatoes and dry on paper towels. Toss the potatoes in a bowl, with the remaining olive oil, making sure they are evenly coated, and season with salt and pepper. Wrap each chicken breast completely in sliced potato.
Overlap the slices across the width of the chicken. Place the potato wrapped chicken into the oven and roast for 12 to 14 minutes or until the potato has cooked to a crisp golden brown and the chicken is fully cooked but still moist. As the chicken finishes cooking, reheat the sauce, cook for 6 to 7 minutes then add the basil. Swirl in the remaining butter and spoon around the chicken. Serve with fried spinach leaves.

Yield: 4 servings

c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW #ML1B20

Recipe by: Michael Lomonaco

Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997

Potato Crusted Red Snapper

Servings: 1 Servings

Ingredients:

4 (6-ounce) red snapperfillets
Essence
¼ cub Dijon mustard
2 large White potatoes,; peeled, cutcrosswise
Salt and white pepper
4 tablespoon Olive oil
Garnish:
1 cub Red pepper coulis,; hot
1 cub Yellow pepper coulis,; hot
½ cub Fried herb salad
1 tablespoon Finely chopped parsley

Preparation:

Season each fillet with Essence. Lightly brush each fillet with the Dijon mustard. Pass each halved potato through the potato threader or grate potatoes using a box grater. Place the threaded potatoes in a mixing bowl and season with salt and pepper. Divide the threaded potatoes into 4 portions. Wrap each fillet with each individual portion of the threaded potatoes. Wrap the fish like a package. Wrap crosswise first and then lengthwise. Wrap the crusted fish tightly in a cloth napkin. This will secure the potato to the fish. In a large saute pan, heat the olive oil.
When the oil is hot, saute the fish for 3-4 minutes on each side, or until golden. Remove from the pan and drain on a paper-lined plate. Season the fish with Essence.

Yield: 4 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE2433

Posted to MC-Recipe Digest V1 #241

Date: Fri, 11 Oct 1996 21:39:24 -0400

From: Rowaan[SMTP:Rowaan@ix.netcom.com]

Potato Crusted Scallops with Fondue Piquante

Servings: 1 Servings

Ingredients:

5 tablespoon Olive oil
3 tablespoon Chopped onions
3 tablespoon Chopped green bell peppers
2 tablespoon Chopped celery
1 tablespoon Seeded and minced jalapenopeppers
1 tablespoon Chopped garlic
1 tablespoon Chopped fresh thyme
1 tablespoon Chopped fresh oregano
Salt and cayenne
1 cub Peeled; seeded, and choppedtomatoes
3 Bay leaves
2 cub Chicken stock
¼ cub Heavy cream
2 White potatoes; peeled andcut in half
White pepper
8 Sea scallops
Essence
4 teaspoon Dijon mustard
Long chives

Preparation:

EMERIL LIVE SHOW #EMIA16

In a nonreactive saucepan, heat 2 tablespoons of the olive oil. When the oil is hot, add the onions peppers, celery, jalapenos, garlic, thyme, and oregano. Season with salt and cayenne. Saute for 2 minutes. Add the tomatoes, bay leaves and stock. Bring the liquid up to a boil and reduce to a simmer. Cook the sauce for 20 minutes. Remove the sauce from the heat.
Using a hand-held blender, puree the sauce until smooth. Add the heavy cream and puree until incorporated. Reseason the sauce if needed. Using the Suzy Wong Threader, thread the potatoes through the machine, forming long curls of the potato. Season the potatoes with salt and pepper. Season the scallops with Essence. Rub each scallop with ½ teaspoon of the Dijon mustard. Fold four linen cloths in half. Divide the threaded potatoes between the four cloths. Divide the individual piles of potatoes in half.
So you should have eight piles of threaded potatoes divided between four linen cloths. Place the scallops in the center of the potato piles. Wrap each scallop with the potatoes, covering the scallops completely. Tightly wrap the potato wrapped scallops up in the linen cloth. This will help the potatoes from discoloring too much. In a large saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the potatoes for 3 minutes on each side or until the potatoes are golden brown. Remove the potatoes from the pan and drain on a paper-lined plate. Season with salt and pepper. To assemble, spoon a small pool of the sauce in the center each plate. Lay two potato crusted scallops in the center of the sauce. Garnish with long chives.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998

Potato Crusted Turkey Breast Stuffed with Jalapenos and Corn

Servings: 6 Servings

Ingredients:

STUFFING:
1 tablespoon Olive oil
¼ cub Onions; chopped
2 tablespoon Shallots; minced
1 teaspoon Garlci; minced
2 tablespoon Jalapenos; finely chopped
2 tablespoon Celery; finely chopped
¼ cub Sweet corn
1 cub Corn muffins; coarsely crumd
Salt and pepper
½ cub Chicken stock

REST OF RECIPE:
4 Turkey breasts (6oz)
2 Baking potaotes; peeled, cutin half, kept in water
¼ cub Dijon mustard
1 tablespoon Essence
Olive oil for sauting
2 cub Fried shoestring potatoestossed with Emeril'sSouthwest seasoning

Preparation:

Preheat the oven to 4450 degrees. For stuffing: In a saute pan, heat the olive oil. When the pan is smoking hot saute the onions, shallots, and garlic for 1 minute. Add the jalapenos, celery, and corn. Continue sauting for 2 minutes. Season with salt and pepper. In a mixing bowl, combine the sauteed vegetables, crumbled corn muffins and stock together, mix until incorporated. For the turkey: Using a small knife, make a 2-inch slit on the side of the breast, forming a pocket. Fill each pocket with about ½ cup of the stuffing. Using a potato threader from Suzy Wong, thread the potatoes. Season each stuffed breast with Essence. Rub the entire breast with the Dijon mustard. On a cloth napkin folded in half, cover the bottom half with the seasoned potato crust. Place the turkey in the center and fold over ther remaining crust over the breast. Roll the breast up tightly in the napkin. This will help in holding the crust to the meat. In a saute pan, heat the olive oil. When the pan is smoking hot, remove the napkin and add the potato crusted turkey. Saute for 2-3 minutes or until golden on one side. Flip the meat over and finish cooking in the oven for 8-10 minutes. Serve with shoestring potatoes.

Source: Essence of Emeril, #22326, TVFN Formatted by Lisa Crawford, 4/28/96

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Csserole

Servings: 1 Servings

Ingredients:

2 pound Bag of hash browns, thawed
1 can Cream of chicken soup
1 pint Sour cream
¼ cub Chopped onion
½ cub Melted butter
1 teaspoon Salt
½ teaspoon Pepper
2 cub Chedder cheese, shredded
2 cub Cornflakes
1 Stick butter

Preparation:

Mix all ingredients except cornflakes and butter. Put in casserole dish.
Cover with cornflakes. Drizzle with melted butter. Bake at 350 degrees for 45 minutes.

Recipe by: Carma Harrah

Posted to MC-Recipe Digest V1 #385 by ferrets3 <ferrets3@pilot.infi.net> on Jan 22, 1997.

Potato Curry

Servings: 1 Servings

Ingredients:

6 medium Potatoes
3 tablespoon Oil
1 teaspoon Salt
1 teaspoon Cumin Seeds
½ teaspoon Mustard Seeds
1 teaspoon Turmeric
1 teaspoon Ground Coriander
½ teaspoon Cayenne
2 cub Water
1 cub Plain Yogurt
2/3 cub Cooked Peas

Preparation:

Peel potatoes and dice as evenly as possible. Heat oil and add spices when warm. Let simmer for 2-3 minutes, then add potatoes and stir well to coat with oil and spices. Continue for 5-10 minutes so potato cubes are slightly crisp. Add water, lower heat and simmer slowly for 30 minutes, stirring occasionally, until potatoes are tender. Add yogurt and peas, heat for another 5 minutes and serve.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Cutlets

Servings: 4 Servings

Ingredients:

1 pound Potatoes
2 tablespoon Ghee; --or -- butter
1 large Onion; finely chopped
2 Green chili peppers; chopped
2 Cl Garlic; chopped
½ teaspoon Ground cumin
1 teaspoon Flour
Juice of ½ lemon
2 Eggs; beaten

for coating:
Flour; --or--
Bread crumbs

for frying:
Ghee; --or--
Vegetable oil

Preparation:

Boil, drain and mash the potatoes, and set aside. Heat 2 Tbsp of ghee and fry together the onion, chili and garlic until the onion is transparent.
Stir in the cumin and fry for another minute. Add this mixture to the potatoes, along with the flour, lemon and eggs. Mix well. Shape into cutlets and coat with flour or bread crumbs. Fry in hot oil until both sides are golden.

Serves 4.

Recipes sent to me from Bill, wight@odc.net

Potato Dandies

Servings: 4 Servings

Ingredients:

3 large Baking potatoes
Oil
1 teaspoon Sugar
1 teaspoon Paprika
1 3/16 pound Velveeta pasteurized processcheese spread; cubed
½ cub Kraft real mayonnaise
¼ cub Milk
1 teaspoon Kraft pure prepared mustard
¼ teaspoon Garlic powder

Preparation:

Cut each potato lengthwise into eighths; place, cut side down, in 15x10x1-inch jelly roll pan; brush with oil. Sprinkle with half of combined sugar and paprika. Broil 10 minutes or until potatoes bubble slightly.
Turn; brush with oil. Sprinkle with remaining sugar mixture; continue broiling until potatoes are golden brown and tender. Combine remaining ingredients in saucepan; stir over low heat until smooth. Serve over potatoes. 4 to 6 servings.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Deluxe

Servings: 1 Servings

Ingredients:

2 cub Potato chips
2 pound Hash browns
12 ounce Cheddar cheese; shredded
1 package Margarine
1 cub Am of chicken soup
1 pint Sour cream
1 Onion; chopped

Preparation:

MIX TOGETHER , PUT IN 9X12 BAKING DISH.
SPRINKLE WITH CRUSHED POTATO CHIPS BAKE 350 DEGREES 45-60 MINUTES

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Devil's Food Cake

Servings: 6 Servings

Ingredients:

¼ cub Shortening
2 ¼ Squares unsweetenedchocolate
1 Egg
6 tablespoon Evaporated milk
2 teaspoon Baking powder
1 teaspoon Vanilla
1 cub Sugar
½ cub Mashed potatoes
¼ teaspoon Salt
1 ¼ cub Flour
½ cub Chopped nuts

Preparation:

Cream shortening. Add sugar, chocolate, which has been melted over hot water, and mashed potatoes. Beat thoroughly. Add egg yolk and milk. Sift flour, measure, and sift with baking powder and salt. Beat thoroughly. Add nuts and flavoring. Fold in stiffly beaten egg white. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) 25-30 minutes.
Mrs. H.E. Chrisman, Scottsbluff, NE.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Dill Bread

Servings: 1 Servings

Ingredients:

FOR 1-LB LOAF:
1 cub Whole wheat bread
1 cub Bread flour
6 tablespoon Brown rice flour
3 tablespoon Gluten flour
3 tablespoon Snipped fresh dill _OR_
1 tablespoon Dried dillweed
2 tablespoon Dry milk
1 cl Crushed garlic
1 teaspoon Sea salt
1 cub Beer, flat & at room temp.
1 tablespoon Canola, safflower, or
Sunflower oil.
1 teaspoon Honey
1 package Active dry yeast
½ cub Mashed potatoes - about 1
small Potato

Preparation:

Posted to EAT-L Digest - 1 June 96

Date: Sat, 1 Jun 1996 22:13:55 -0500

From: LD Goss <ldgoss@METRONET.COM>

Recipe By :

Potato Dinner Rolls

Servings: 12 Servings

Ingredients:

1 tablespoon Yeast; (Saf-Instant)
2 cub Water; Lukewarm (115ø)
¼ cub Sugar
½ cub Instant Potatoes
½ cub Butter; melted
3 cub Flour
½ cub Powdered Milk
1 tablespoon Salt
2 ½ cub Flour

Preparation:

Make sure that the water is 115ø F. Mix yeast in warm water, add sugar, potatoes, and then melted butter. Mix powdered milk, 3 C. flour, salt in large bowl. Add yeast mixture. Stir until well blended. Add Additional flour (up to 2 ¾ C.) Knead for no longer than 10 Minutes. Place in well greased large bowl. Cover. Let rise until double. Roll out and form rolls as desired. Brush with egg. Let rise until double. Bake at 350ø F. for 8-10 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Dough Knishes

Servings: 1 Servings

Ingredients:

¼ cub Minced onions
6 tablespoon Melted fat or butter
4 cub Mashed potatoes
½ cub Potato flour
3 Eggs
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Brown onions in 4 tablespoons chicken fat or butter. Cool.

Knead together the remaining fat or butter, the potatoes, potato flour, eggs, salt and pepper. Break off pieces (about 2 inches long) and flatten slightly. Place a teaspoonful of browned onions on each and cover by pinching edges together. Place on a greased baking sheet. Bake in a 375 degree oven 25 minutes. Makes about 20.

Posted to JEWISH-FOOD digest V97 #035 by alotzkar@direct.ca (Al) on Jan 29, 1997.

Potato Doughnuts

Servings: 18 Servings

Ingredients:

3 cub All-purpose flour
1 package Active dry yeast
1 teaspoon Baking powder
1 cub Milk or water
¼ cub Margarine or butter
¼ cub Sugar
1 teaspoon Salt
1 Egg
½ cub Plain mashed potatoes
Shortening or cooking oil
For deep-fat frying

GLAZE:
4 cub Sifted powdered sugar
1/3 cub Boiling water
½ teaspoon Lemon extract or vanilla
1 tablespoon Corn syrup

Preparation:

For Doughnuts: Combine 1 ½ cups flour, yeast and baking powder. Heat milk or water, margarine or butter, sugar and salt till warm (120 to 130 degrees). Add to flour mixture along with egg and potatoes. Beat with an electric in low speed for 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in the remaining flour, using a spoon, till dough is smooth. Place in greased bowl. Cover and chill about 2 hours or overnight.
Stir dough down. Roll dough to ½-inch thickness on a lightly floured surface. Cut with a floured 2 ½-inch doughnut cutter. Reroll as necessary. Fry two or three doughnuts at a time in deep hot fat (365 degrees) about 1 minute on each side or til golden, turning with a slotted spoon. Repeat with remaining doughnuts and holes. For Glaze: Stir together powdered sugar, boiling water, corn syrup, and lemon extract or vanilla in a medium mixing bowl. Dip warm doughnuts in glaze, holding each over the bowl to allow excess glaze to drip off. Place glazed doughnuts in wire rack to dry. Makes 16 to 18 doughnuts and holes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Dumpling Soup

Servings: 4 Servings

Ingredients:

BROTH:
1 Onion
1 Carrot
1 Celery stalk
4 Mushrooms
6 tablespoon Oil
5 cub Water
Salt and pepper to taste

DUMPLINGS:
1 ½ cub Mashed potatoes
1 teaspoon Salt
1 Egg
1 tablespoon Chopped parsley
½ cub Flour

Preparation:

Slice the vegetables thinly and sautE them slowly in the oil for a few minutes in a soup pot. Add the water gradually, stirring continuously. Add salt the pepper. Cover the pot and cook over low to medium heat for 30 minutes. While the soup is cooking, combine all the ingredients for the dumplings. Roll the paste into a thin long cylinder. Cut into 1 inch lengths and roll them in the palms of your hands. Drop the dumplings into the soup and continue cooking for another 8 to 10 minutes. Serve hot.
Posted to MM-Recipes Digest V4 #096 by info@yourbestimage.com (Best Image) on Apr 07, 1997

Potato Dumplings

Servings: 4 Servings

Ingredients:

8 Med. Potatoes
3 Egg Yolks, Beaten
3 tablespoon Corn Starch
1 cub Bread Crumbs
½ teaspoon Pepper
1 ½ teaspoon Salt
Flour

Preparation:

Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper.
Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes. Source: Cooking German Style

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Dumplings

Servings: 6 Servings

Ingredients:

1 medium Russet potato, about 8 oz baked
1 tablespoon Unsalted butter
½ cub Finely diced onion
½ cub Flour
1 Egg
½ teaspoon Baking powder
1 teaspoon Salt

Preparation:

There are varied dumplings in many different cuisines. Here's a recipe for potato ones. You can steam them alone or add the uncooked dough to a favorite stew for the last 25 minutes cooking.

SCOOP OUT THE PULP of a baked potato, mash it in a mixing bowl and set aside. Discard the skin. Combine butter and onions in a small frying pan over medium heat and cook 5 to 7 minutes or until translucent. Add them to the potato pulp. Add the flour, egg, baking powder and salt and mix well.
Turn the dough out onto a floured work surface and flatten to a 1-inch thickness. Using a knife or cookie cutter, cut dough into 12 to 14 round pieces. Place the dough rounds in a steamer and steam for 25 minutes. Serve immediately.

Makes 12 to 14 Dumplings

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Dumplings

Servings: 3 Servings

Ingredients:

1 small Cooked potato;
1 Egg;
2 tablespoon Flour;
Salt to taste;
Ground fresh pepper;

Preparation:

With a fork, break up and mash the potato. Combine with the remaining ingredients. Beat until light and fluffy. Drop by tablespoonfuls on top of boiling salted water or beef broth. Boil for 5 minutes or until dumplings rise to surface. Good with Sauerbraten.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE CAL: 140 Makes 3 to 4 dumplings

Source: The Complete Diabetic by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and Meal-Master

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Potato Dumplings (Kartoffelknodel)

Servings: 1 Servings

Ingredients:

6 medium Baking potatoes (up to 8)
1 ¼ cub Flour
2 Eggs
1 teaspoon Salt
¼ teaspoon Nutmeg
2 tablespoon Margarine
3 slice Stale bread, cut in cubes

Preparation:

Boil potatoes until tender. Cover and refrigerate 12-24 hours. Finely chop or mash the cooked potatoes. In a medium bowl, mix potatoes, 1 C flour, and next 3 ingredients to form a firm but light paste. If mixture is too moist add flour as needed. This will help keep the dumplings from falling apart during cooking.

Melt margarine in skillet. Add bread cubes and saute till brown. Working with floured hands, form the potato mixture into a roll about 2 ½ inches in diameter. Cut roll into 8-10 pieces and form each into a dumpling, enclosing a few sauteed bread crumbs in the center of each.

Boil dumplings in water, being careful not to overcrowd the pot. Do not cover. Simmer over low heat about 15 minutes; dumplings are done when they float.

Both recipes are from THE BEST OF GERMAN COOKING, by Edda Meyer- Berkhout.
Posted to rec.food.recipes by Tdahm@aol.com on 1995, .

Potato Dumplings (Maloney)

Servings: 4 Servings

Ingredients:

1 ½ pound New potatoes
½ cub Flour
1 pinch Salt; or to taste
2 cub Pasta sauce; for serving

Preparation:

Boil potatoes in their skins just until tender. Be careful not to overcook to the point where potatoes split. Drain and allow to cool. Peel the potatoes and put them through a potato ricer or mash with a fork (be sure to mash out all lumps).

Spread out on counter top and allow to cool. When quite cool, bring 4 quarts of salted water to a boil.

Now work the flour, a little at a time, into the cooled mashed potatoes, add some salt and form a loaf. cut loaf into quarters and roll each quarter with your hands on a floured board until it forms a cylinder about ½ inch thick. With knife cut into pieces about ¾ inch long. Repeat until all dough has been used.

Slip gnocchi into the boiling water and cook until they float to the top.
no more than a minute or two. Do not overcook as the gnocchi will fall apart if cooked too long. Drain gnocchi and toss in the sauce.

>From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise.
Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath)

Notes: Many cooks insist the secret to light gnocchi is to use a mimimal amount of flour, no eggs and to allow the potatoes to cool before mashing.
L. Maloney of Hemet shares her recipe. Recipe from "Eat Right, Eat Well -- The Italian Way" by Edward Giobbi.

Recipe by: Press-Enterprise (1998) Riverside, CA

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998

Potato Encrusted Crab Quiche

Servings: 6 Servings

Ingredients:

1 large Potato; thin-skin scrubbed
½ teaspoon Salt
Freshly ground black pepper
¼ cub Grated sharp cheddar cheese
1 teaspoon Canola oil
1 Shallot; minced
2 tablespoon Chopped garlic chives
¼ cub Red bell pepper; roasted
2 tablespoon Minced parsley
¼ teaspoon Salt
⅛ teaspoon Cayenne
6 ounce Lump crabmeat; rinsed andsorted
3 Eggs
1 ½ cub Nonfat milk
¼ cub Parmesan cheese

Preparation:

The roasted peppers can be canned, drained, picked clean of any bits of charred skin and chopped into ½-inch dice; if bell peppers are in season, freshly roasted pepper can be used. Preheat oven to 350 degrees F.; adjust shelf to lower level. Spray-grease a 10-inch pieplate or quiche dish. Steam potato until tender, about 30 minutes. Peel and mash (or put through ricer); mix with salt and pepper.

Spread evenly on bottom and sides of prepared baking dish. Sprinkle with cheddar cheese. Bake in preheated oven for 15 minutes.

In a small skillet or sautepan, heat oil. Cook shallot (OR green onion), stirring, until tender. Add chives, bell pepper, parsley, salt and cayenne.
Stir together and heat through.

In a medium bowl, whisk together eggs. Add milk and Parmesan cheese and mix well. Add crab and seasoning mixture; mix well. Carefully pour mixture into partially baked potato crust. Bake in preheated oven for 35-40 minutes, until slightly puffed, golden brown and firm.

Serves 6 -- Per serving: CAL: 187 Grams of PRO: 16....of CARB: 16....of FAT: 6.7

1996 (c) Jane A. Rubey, M.P.H., R.D. http://users.aimnet.com/~gourmet/ email gourmet@aimnet.com
Recipe By : Jane Rubey / Nutritiously Gourmet (1996)

Posted to MC-Recipe Digest V1 #232

Date: Tue, 1 Oct 1996 10:38:46 -0700 (PDT)

From: patH <phannema@wizard.ucr.edu>

NOTES : Since we are making this in crab season when bell peppers are not in season, I use roasted bell peppers from a jar. If you happen to make this during bell pepper season, then you need to find frozen or canned crab.

Potato Fans

Servings: 4 Servings

Ingredients:

3 tablespoon Butter
1 Clove garlic; minced
2 tablespoon Finely chopped parsley
Salt & pepper
4 medium Idaho potatoes

Preparation:

Preheat oven to 400 degrees. In a small sauce pan melt together the butter, garlic, and parsley. Peel each potato and cut each potato crosswise into ¼" slices without slicing all the way through the potato. Place potatoes in baking dish and drizzle with butter mixture. Bake for 1 hour or until golden, crispy and the potatoes have fanned out. Serve hot.
Recipe By : TVFN How to Boil Water

Posted to MC-Recipe Digest V1 #225

Date: Thu, 26 Sep 1996 17:32:42 -0500

From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

NOTES : Show #BW8301

Potato Fantasy

Servings: 4 Servings
Source: The Garlic Cookbook by David DiResta, copyright 1994, ISBN
Annotation: #1-55867-108-0. MM format by Ursula R. Taylor.

Ingredients:

2 tablespoon Flour
8 medium New potatoes
2 tablespoon Butter
2 tablespoon Olive oil
40 Milliliters Garlic -- mincedor squeezed press
½ cub Chopped scallions
2 Celery stalks -- finely
Choped
1 cub Thinly sliced mushrooms
¾ cub Chicken broth
3 tablespoon Chopped fresh basil
2 teaspoon Honey
1 ½ teaspoon Italian seasonings - see --
Seperate recipe
⅛ teaspoon Salt
Fresh parsley for garnish

Preparation:

Brown flour in a dry skillet over medium heat, stirring occasionally, for 8 minutes and set aside.

Boil potatoes for 18 minutes, or until tender. Drain and submerge potatoes in cold water. Slice or cube potatoes and set aside. Heat butter and olive oil in a deep skillet. Saute garlic for 2 minutes over medium heat. Add scallions, celery and mushrooms. Saute for 3 minutes. Add chicken broth, basil, honey, Italian Seasonings and salt. As soon as liquid begins to boil, slowly whisk in flour. Add potatoes and simmer for 3 to 5 minutes, or until potatoes are warm. Mix thoroughly and serve at room temperature with sprigs of fresh parsley.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Farls (Irish)

Servings: 8 Servings

Ingredients:

1 ¼ pound Potatoes (3 or 4)
1 cub Flour, all purpose
4 teaspoon Vegetable Oil
2 tablespoon Butter, melted
½ teaspoon Salt

Preparation:

Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about ¼ in.
thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip

Potato Farmer's Breakfast

Servings: 6 Servings

Ingredients:

½ pound Bacon
3 Potatoes; cubed
1 cub Onion; chopped
2 tablespoon Fresh chives; chopped
6 Eggs; beaten
¼ teaspoon Salt
½ teaspoon Pepper
¼ cub Cheddar cheese; grated

Preparation:

1. Fry the bacon in a large frying pan, or microwave it on a microwave

bacon tray. Drain the grease.

2. Add the cubed potato, onion and chives to the pan with the bacon. Cook the mixture on the stove for 5 minutes. Stir in the beaten eggs, salt and pepper.

3. Sprinkle the grated cheese over the mixture. Cover the pan and cook over medium heat for 5 more minutes, or until the eggs are set.

4. Remove the pan from the heat and cut the dish into wedges. Serve hot.

Contributor: The Potato Cookbook - Janet Reeves

Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Apr 28, 1998

Potato Filling (For Meats)

Servings: 1 Servings

Ingredients:

2 cub Potato, mashed, hot
1 tablespoon Parsley, minced
1 Egg, well beaten
2 tablespoon Butter, melted
1 Onion, minced
1 teaspoon Salt
½ teaspoon Poultry seasoning
1 quart Bread, stale, cubed
½ cub Celery, diced
1 pinch Pepper

Preparation:

Mix together the potatoes and egg. Soak the bread in cold water and squeeze dry. Add to the potato mixture, stir in the other ingredients, and mix well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Flour Noodles

Servings: 4 Servings

Ingredients:

RICH (FVPK38A:
½ cub Potato starch
3 Eggs, well beaten
1/3 cub Water
Grease, for the skillet
1 pinch Salt

Preparation:

In a small mixing bowl; mix the potato starch with the water and salt until completely dissolved. Add the well beaten eggs and mix until smooth. In a lightly greased skillet over medium heat, fry thin pancakes (1 or 2 T.
batter for each ).Continue until all of the batter is used up. Roll each pancake tightly and cut into thin strips. Add to boiling soup at serving time. Yields 10 "noodle pancakes." Formatted by Elaine Radis BGMB90B; Posted on P* FEBRUARY, 1993

Posted to JEWISH-FOOD digest V97 #102 by Nancy Berry <nlberry@prodigy.net> on Mar 27, 1997

Potato Flowers

Servings: 1 Servings

Ingredients:

2 large All-purpose potatoes,; cutinto ⅛-inch slices
1 tablespoon Olive or peanut oil
Salt and freshly groundblack pepper

Preparation:

Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray. Arrange 5 slices of potato in an overlapping flower design about 4 inches across. Top with 3 smaller slices. Continue making flowers until all the potato slices have been used. Brush each potato flower with some of the oil and lightly salt and pepper them to taste. Place the baking sheets in the hot oven and bake until golden, 25 to 30 minutes.

Serves 6
Recipe By :WELL-STOCKED PANTRY SHOW#ND7048

Posted to MC-Recipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:28 -0500

From: Meg Antczak <meginny@frontiernet.net>

Potato Frittata for Brunch (Pg&e "Spotlight")

Servings: 6 Servings

Ingredients:

2 medium Potatoes
½ Onion
3 tablespoon Oil, olive
12 Eggs
3 tablespoon Pimento, or
Bell Peppers, Red Roasted chopped
1 teaspoon Salt
½ teaspoon Pepper
2 tablespoon Cheese, Parmesan freshly grated

Preparation:

Peel potatoes, slice very thinly and set aside. Slice onions very thinly.
Heat oil in a 10 inch nonstick, oven-proof skillet. Layer potato slices in pan and cook over medium heat for 5 minutes; lower heat if potatoes begin to brown. Using a pancake turner, turn potato slices over, sprinkle onions on top and cook for 5 more minutes. Repeat 2 more times, turning onion with potato, until potatoes have cooked for 20 minutes total. Onions will be translucent and potatoes will be soft and slightly golden. Beat eggs with a whisk in a large bowl. Add rep pepper, salt and pepper, beat again and pour mixture into skillet. As egg begins to cook and become firm around the edges, carefully lift edge with a flexible spatula, allowing uncooked egg to slide under the cooked egg. Cook for 5 minutes on top of the stove. Then sprinkle with Parmesan cheese, place skillet in oven and bake at 350 degrees for 15 minutes, until golden. Loosen frittata from skillet edge with spatula and slide onto a large serving plate. Cut into wedges and serve. Frittata can be enjoyed either warm or at room temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Fudge

Servings: 1 Servings

Ingredients:

3 ounce Unsweetened chocolate
3 tablespoon Butter or regular margarine
1/3 cub Unseasoned mashed potatoes
1 teaspoon Vanilla
1 dash Salt
1 pound Confectioners sugar
1 teaspoon To 2 ts milk
Flaked coconut
Chopped walnuts

Preparation:

Melt chocolate and butter in saucepan over low heat. Remove from heat. Add mashed potatoes, vanilla and salt. Mix well. Sift confectioners sugar into large bowl. Add chocolate mixture, mixing well. Mixture will be crumbly.
Add 1-2 tsp milk, if necessary, to make a mixture that can be kneaded. Turn out on board and knead until smooth. Shape mixture into two rolls, 12 inches long and 1-¼ inch in diameter. Roll in coconut or walnuts. Cut into ½ inch thick slices. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Fudge Cake

Servings: 6 Servings

Ingredients:

2 cub Sugar
1 teaspoon Salt
2 cub Flour
1 cub Milk
1 cub Mashed potatoes
2/3 cub Cocoa
3 teaspoon Baking powder
2/3 cub Butter
4 Eggs, separated
1 cub Chopped nuts

Preparation:

Cream sugar and butter. Add egg yolks. Sift dry ingredients together and add alternately with milk. Add potatoes, and stir in nuts. Gently fold in stiffly beaten egg whites. Bake at 350 degrees until firm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Galette with Wild Mushrooms

Servings: 3 Servings

Ingredients:

6 ounce Wild mushrooms, cleaned
2 ½ ounce Goose fat or olive oil
Salt and pepper
3 Cloves garlic, chopped
2 Shallots, chopped
2 tablespoon Parsley, chopped
1 pound Potatoes, peeled
8 inch heavy frying pan

Preparation:

This galette was layered with fresh truffles in the days when they were cheap, but other fungi, particularly cepes, are a very acceptable substitute. Even cultivated mushrooms enliven an otherwise plain fried potato cake. (Sherri's note, I used two jars of dried wild mushrooms (because I doubled the recipe) reconstituted with white wine overnight then drained). Cut the mushrooms in large pieces. Heat 2 tablespoons of the fat or oil in a frying pan and add the mushrooms, salt and pepper. Saute briskly, stirring, until the mushrooms are tender and all moisture has evaporated; cooking time varies with the type of mushroom. Stir in the garlic, shallots and parsley and taste for seasoning.

Preheat the oven to No. 5/375 degrees F./190 degrees C. Cut the potatoes in ⅛ inch/3mm slices, if possible using a mandolin slicer or a food processor, do not rinse potatoes after they are sliced. Heat 2 tablespoons of the fat or oil in the frying pan for 1 minute. Remove and arrange half the potato slices overlapping in circles. Sprinkle them with salt and pepper and spread the mushrooms on top. Cover the mushrooms with the remaining potatoes and spoon over the remaining fat. Press a piece of foil with a weight on top.

Cook the galette on top of the stove until the underside starts to brown, 5 ~ 8 minutes. Transfer it to the heated oven and continue cooking for 15 - 20 minutes until the potatoes are tender.

Remove the foil and weight and flip the galette in the pan. Alternatively, slide it on to a plate, then tip it back into the pan. Continue cooking it until the underside is brown. It is best served at once, though it can also be reheated.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Galettes

Servings: 2 Servings

Ingredients:

2 small Potatoes, peeled and cut into ⅛-inch-thick slices (½ pound total)
1 teaspoon Olive oil
Salt and freshly ground black pepper to taste

Preparation:

Preheat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray. To assemble the galette, overlap potato slices in a ring about 4 inches in diameter. Arrange a second, slightly smaller ring on top of the first. Form a second galette in the same manner. Brush the gallettes with oil and season with salt and pepper. Bake for 25 to 30 minutes, or until the potatoes are tender and golden. Using a wide metal spatula, carefully transfer the galettes to individual plates and serve. Serves 2. Calories:
125 per serving; Protein: 2 grams; Fat 2 grams; Carbohydrate: 24 grams; Sodium: 6 milligrams; Cholesterol: 0 Milligrams.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Garbanzo Gnocchis

Servings: 1 Recipe

Ingredients:

2 cub AM Potato Flakes
2 cub Boiling water
½ cub Garbanzo Flour
¼ cub Rice Flour
1 tablespoon Smoked nutritional yeast (optional)
1 teaspoon Sea salt
1 teaspoon Non-alum baking powder (optional)
1 teaspoon Garlic powder
⅛ teaspoon Cayenne or red pepper

Preparation:

Combine water and potato flakes quickly. They will set up firmly and be somewhat dry. Stir in the remaining ingredients. Drop by the teaspoonful onto hot oil and deep fry until golden brown. Omitting the baking powder will result in denser gnocchis.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Potato Garlic Soup (Cucina Amore)

Servings: 1 Servings

Ingredients:

4 tablespoon Olive oil
2 Heads garlic, peeled
1 Onion, thinly sliced
¼ teaspoon Red pepper
1 tablespoon Rosemary, chopped
1 tablespoon Thyme, chopped
1 tablespoon Sage, chopped
½ teaspoon Salt
½ teaspoon Pepper
2 pound Potatoes, peeled, cubed
6 ½ cub Chicken stock
¼ cub Italian flat leaf parsley,minced

Preparation:

Saute garlic in oil until lightly browned. Add onions and spices. Cook over medium-high heat for 10 minutes. Add potatoes and stock. Bring to a boil, then simmer with lid ajar for 45 minutes. Puree in batches until creamy.
Return to pot and heat through. Makes 6 big bowls.

Posted to EAT-L Digest 02 Feb 97 by Cheryl Mainard <cmainard@ARTIC.EDU> on Feb 3, 1997.

Potato Gnocchi

Servings: 8 Servings

Ingredients:

3 pound Boiling potatoes; -=OR=-
5 ½ cub -Mashed potatoes
¾ cub Flour (or more)
5 Egg yolks
⅛ teaspoon Nutmeg
1 teaspoon Salt; or as desired
White pepper; to taste
1/3 cub Olive oil

Preparation:

USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft.
Or cook them in a microwave according to oven directions or bake in a conventional oven. Drain boiled potatoes. Peel potatoes when they are cool enough to handle and puree them through a food mill or potato ricer while still warm. Do not use a blender or food processor for this because it excites the gluten in the potato and makes a sticky mess. If using leftover mashed potatoes, place in a small pot and heat them until they are warm.
Transfer potatoes to a mixing bowl, add the yolks and mix. Add nutmeg, salt, pepper and ¾ cup of flour. Knead together and add the remainder of the flour if necessary, bit by bit, kneading until a slightly sticky consistency is attained. Lightly dust a work surface with flour. Form the dough into sausage-like rolls about the thickness of your thumb. Cut into pieces about 1-inch in length. Using a fork, flatten the pieces so that the tines leave an imprint in the gnocchi. Keep a glass of water nearby to clean the fork. Meanwhile, fill a 3-quart pot with salted water and bring to a boil. Reduce heat so that the water is boiling at a gentle roll. Drop the gnocchi into the boiling water, about 16 at a time. They will sink to the bottom but will rise to the surface after a minute or so. Continue to cook for another 15 seconds. Immediately remove with a slotted spoon to a colander. Sprinkle with a little olive oil, mix gently and transfer to a heated platter. Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished as a side accompaniment to roast meat or poultry.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Gnocchi

Servings: 6 Servings

Ingredients:

5 pound Potatoes
2 cub Flour ( Approximately )
6 quart Boiling Water
3 tablespoon Salt
4 cub Any Favorite Tomato Sauce
4 tablespoon Grated Parmesan Cheese

Preparation:

Boil potatoes until well done. Cool a little, peel & mash thoroughly.
Place on floured board & mix well with flour. Some potatoes will require more flour than others. Knead potato dough well. Roll into finger-thin roll & cut into 2 inches long. Press each piece lightly with fork. Place about 20 gnocchi in boiling salted water. When then come to surface, remove from water with strainer & place in serving dish. Keep water boiling briskly, repeat until all gnocchi are cooked. Add sauce, mix well, sprinkle with Parmesan Cheese & serve.

Serves 6. Submitted By RDOWDLE@OSF1.GMU.EDU (RODNEY B DOWDLE) On 22 DEC 1995 113106 -0700

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Gnocchi

Servings: 4 Servings

Ingredients:

2 pound Large baking potatoes
1 cub Whole wheat pastry flour
½ teaspoon Salt
2 cub Pasta sauce of your choice

Preparation:

Gnocchi are little dumplings that are eaten like pasta. Flour gnocchi are good, but potato gnocchi are superb.

Steam the potatoes in their skins until tender. When they are cool enough to handle, peel and mash. Immediately add the flour and salt. Knead on a lightly floured board until smooth. Sprinkle on a little more flour if the dough sticks. Form into rolls about the thickness of your thumb. Cut into ¾-inch sections and perss down lightly with a fork. Bring a large pot of lightly salted water to a boil. Add the gnocchi and boil until they rise to the top, about 5 minutes. Like all pasta, gnocchi should not be crowded in the pot, so cook them in several batches if necessary. Drain and place in a warm bowl. Mix the gnocchi with enough sauce to thoroughly coat them. Extra sauce can be added at the table according to taste.

(She also has a recipe for sweet potato gnocchi which sounds great.
Proportions are exactly the same - just substitute 2 lbs sweet potatoes to 2 lbs baking potatoes.)

from High Road to Health by Lindsay Wagner and Ariane Spade.

From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD) Fatfree Digest [Volume 8 Issue 48] June 9, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Potato Gnocchi (Harris)

Servings: 4 Servings

Ingredients:

2 medium Potatoes
½ cub Milk
5 tablespoon Butter
1 cub Flour
2 Eggs
1 teaspoon Salt

TOPPING:
Butter; for serving
Grated cheese; for serving

Preparation:

Boil potatoes until done; put through a ricer or mash them. Heat the milk and butter in saucepan to boiling; stir in potatoes, flour, eggs and salt.
Remove from heat and beat to form a ball.

Roll dough out into ropes about ½-inch thick. Cut into 1-inch pieces.
Roll each piece over the tines of an dinner fork with the tines turned down (this makes ridges in the gnocchi). Drop into a kettle of boiling salted water, simmer for 3 to 5 minutes. Gnocchi are done when float to top. Serve with butter and grated cheese.

>From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise.
Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath)

Notes: It's a bit of work but well worth the effort. --C. Harris, Corona.

Recipe by: Press-Enterprise (1998) Riverside, CA

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998

Potato Gnocchi (No Eggs)

Servings: 4 Servings

Ingredients:

18 ounce Potatoes; (3 potatoes)
3 ½ cub Flour
3 tablespoon Olive oil

Preparation:

Peel potatoes and cut into cubes; cover with water to depth of 2 inches and cook until tender.

On a bread board or a smooth surface, dump out flour and make a well in the center. Pick potatoes out of boiling water and drop into well. Add the olive oil and mash potatoes into the flour, adding a little of the potato water at a time; work in all the potatoes and dough is soft and pliable.
Add a little more flour, if needed. Cover dough with a bowl and let rest for 30 minutes. Take pieces of dough and roll into rope. Cut into pieces ½ inch long. Press each piece with two fingers to cause the dough to roll up. Let rest until ready to cook in kettle of bolung salted water until gnocchi rise to top. They will be transparent when cut in half. Drain in colander and layer in a large bowl with marinara sauce, grated Romana cheese and cracked black pepper.

>From Cook and Tell by Liz Caesar, 18-Feb-98, Riverside Press-Enterprise.
Topic: Gnocchi (pronouced no-key or yo-key, Italian, for dumplings). An excellent side dish. >another McBust from Pat Hanneman (kitpath)

Notes: F. Spawn of Banning wrote, "Being Italian, I learned at 9 years old to make potato gnocchi from my mother, a great Italian cook." Fran believes adding eggs make gnocchi heavy. This is her recipe for gnocchi made with potatoes, flour and a little olive oil.

Recipe by: Press-Enterprise (1998) Riverside, CA

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18, 1998

Potato Gnocchi with Quick Tomato Sauce

Servings: 4 Servings

Ingredients:

½ pound Boiling potatoes; cookedskin-on, cooled and peeled
1 Egg yolk
1/3 cub Flour; plus extra if needed
½ cub Chopped onion
2 tablespoon Chopped garlic
2 tablespoon Olive oil
3 cub Seeded; diced fresh orcanned tomatoes and theirjuice
2 tablespoon Chopped basil
Salt; to taste
Freshly-ground black pepper;to taste
2 tablespoon Butter
Freshly-grated Parmesancheese; for garnish

Preparation:

Make gnocchi: Cut potatoes into chunks and pass through a food mill or potato ricer onto a lightly-floured surface. Make a well in center of potatoes and add yolk to well. Sprinkle one-third of the flour over potatoes and combine potatoes, yolk and flour, mixing with your hands. Add another third of flour, kneading, then remaining flour, until a smooth, slightly sticky dough is formed. Divide dough in 4 pieces and roll each into a 15-inch-long rope, about ¾-inch in diameter. Using a floured knife, cut each rope into 30 pieces. Dip tines of a dinner fork in flour and gently roll dough several times back and forth to form decorative ridges on one side. Make tomato sauce: In a saucepan sweat onion and garlic in oil over medium heat until onions are golden and tender, 10 minutes. Add tomatoes and juice; bring to a boil and cook 3 minutes. Add basil and season with salt and pepper to taste. Bring a large pot of salted water to a boil and drop in gnocchi. Cook until they rise to surface, about 2 minutes, and continue cooking 30 seconds more. Drain in a colander. In a large skillet, melt butter, add gnocchi, pour tomato sauce over, and toss to combine. Sprinkle with Parmesan and serve immediately. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-052 broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-17-1997

Recipe by: Emeril Lagasse

Posted to MC-Recipe Digest by "Christopher E. Eaves" <cea260@airmail.net> on Apr 01, 1998

Potato Gnocchi with Venison Stew

Servings: 1 Servings

Ingredients:

½ cub Dried Porcini mushrooms
¼ cub Olive oil
1 medium Onion; minced
¼ cub Minced Pancetta or bacon (1ounce)
Salt and freshly groundpepper
2 1/3 pound Boneless venison from theleg or
Shoulder, cut into 1-inchcubes
½ cub Dry red wine
2 Bay leaves
2 Whole cloves
1 Fresh rosemary sprig or 1teaspoon dried
2 tablespoon Tomato paste
3 ½ cub Chicken stock or cannedbroth
Potato Gnocchi

Preparation:

Soak the Porcini in 2 cups of hot water until softened, about 30 minutes.
Drain the mushrooms, reserving the liquid. Rinse and chop the mushrooms, discarding any tough bits. Strain the liquid through

a sieve lined with cheesecloth and reserve.

Meanwhile, in a large nonreactive casserole, heat the oil over moderately high heat. Add the onion and Pancetta saute until golden, about 6 minutes.
Season lightly with salt and pepper. Increase the

heat to high, add the venison and cook until all the meat juices have evaporated, about 15 minutes.

Add the chopped Porcini to the casserole, along with the wine, bay leaves, cloves and rosemary. Cook, stirring for 5 minutes, until the wine is nearly evaporated.
Stir in the tomato paste and season lightly with salt and pepper. Add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to moderately low and simmer, partially covered,

until the meat is tender, about 1 ½ hours. Remove the bay leaves and rosemary sprig. (The venison stew can be made up to 2 days ahead and refrigerated, covered.) In a large pot of boiling salted water, cook the Potato Gnocchi in 3 or 4 batches until they rise to the surface, 2 to 3 minutes. Using a slotted spoon, transfer the gnocchi to a warm platter and cov

er with foil. Toss the gnocchi with the hot venison sauce and serve immediately.

Yield: 6 serving
Recipe By : COOKING LIVE SHOW #CL8759

Posted to MC-Recipe Digest V1 #304

Date: Sat, 16 Nov 1996 09:06:28 -0500

From: "Angele and Jon Freeman" <jfreeman@netusa1.net>

Potato Gnocchi with Wild Mushrooms And

Servings: 1 Servings

Ingredients:

GNOCCHI:
4 Idaho Potatoes
Sea salt
2 Eggs
1 cub Flour
Salt and pepper to taste

MUSHROOMS:
½ cub Fresh Morels
½ cub Fresh Porcini
½ cub Shitake mushrooms
½ cub Oyster mushrooms
1 tablespoon Extra virgin olive oil
2 tablespoon Diced shallot
1 tablespoon Chopped garlic
½ cub Chicken stock
¼ cub Grated Parmigiano-Reggiano
2 tablespoon Finely chopped chives

Preparation:

Preparing the Gnocchi: Preheat the oven to 375 degrees. Place rinsed potatoes on a bed of rock salt and bake until dry and fluffy, approximately 40 minutes. While hot, peel potatoes and run through a food mill. Add eggs, seasonings, and flour, reserving ¼ cup of flour in which to roll the gnocchi. Roll into a smooth airy dough; do not over-work it. Roll by hand into ½ inch cylinders. Cut into one inch pieces on a floured surface and roll each piece over the back of a fork to make shell - shaped gnocchi.
Blanch in simmering, unsalted water and cook for two minutes or until they float for 30 seconds. Remove from water and reserve.

Preparing the Wild Mushrooms and Parmigiano: Clean and rinse all mushrooms and pat dry. Heat a heavy saute pan with extra virgin olive oil and saute the mushrooms vigorously at high heat. Add shallots and garlic; saute.
Deglaze with chicken stock, season, reduce and finish with Parmigiano and chives. Garnish dish with shaved Parmigiano and chive sticks. Yield: 4 servings Nutritional Breakdown Calories 436 Cholesterol 95 mg Fat 7.9 gm (16.1 percent of calories from fat) Sodium 145 mg Recipe By : Chef du Jour

Posted to MC-Recipe Digest V1 #255

Date: Wed, 23 Oct 1996 14:37:20 PST

From: minnie@juno.com (Louise M McCartney)

Potato Gratin

Servings: 1 Servings

Ingredients:

5 medium Potatoes, peeled and sliced
4 medium Onions, sliced
2 tablespoon Margarine
1 teaspoon Salt
1 dash Pepper
1 dash Nutmeg
1 teaspoon Dried thyme leaves
½ cub Whipping cream

Preparation:

Saute onions in margarine. In shallow baking dish arrange potatoes and onions in layers. Sprinkle with garlic and spices in between layers. Bake at 350 for 40 minutes. Add whipping cream all over top. Increase temp to 400 bake for another 10-20 minutes.

Posted to MealMaster Recipes List, Digest #155

Date: Mon, 03 Jun 1996 21:32:12 -0600

From: Blackhawk <tracy@agt.net>

Potato Gratin Francois

Servings: 8 Servings

Ingredients:

3 pound Medium Resset Potatoes, peel& sliced thin
2 cub Milk
2 cub Water
3 Cloves Garlic, minced
Sea Salt
3 Bay Leaves
Freshly Ground Nutmeg
Freshly Ground Pepper
1 cub Heavy Cream
10 ounce Gruyere Cheese, freshlygrated

Preparation:

Oven 375°

Preheat oven to 375°. Place potatoes in lge. saucepan, cover with milk and water. Add garlic, salt and bay leaves. With pan partially covered, bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium, stirring, about 10 minutes. Strain potaotes. Transfer half of potatoes to 8 cup gratin dish. Sprinkle with nutmeg, pepper half the cream and half the cheese. Cover with remaining potatoes and sprinkle again with pepper, nutmeg, remaining cream and cheese. Discard milk, water and herbs in which potatoes were cooked. Bake until crisp and golden on top, about 1 hr. Serve immediately.

Yield: 6 - 8 servings.

Recipe by: P.B. Post Archives Posted to EAT-L Digest 30 Mar 97 by Bill Spalding <billspa@ICANECT.NET> on Mar 31, 1997

Potato Griddle Cakes

Servings: 1 Servings

Ingredients:

2 cub Potatoes; grated
1 Egg; beaten
½ cub Flour; sifted
1 teaspoon Baking powder
1 teaspoon Salt; level
⅛ teaspoon Pepper

Preparation:

Mix and bake on greased griddle in three-inch cakes. Serve with butter and syrup.

Source: Mrs. W. D. Mosure, Ewing Grange, Hocking County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip

Potato Gulasch

Servings: 4 Servings

Ingredients:

2 pound Potatoes; sliced
1 pound Extra lean ground beef
4 tablespoon Margarine or butter
1 large Onion; chopped
2 Bay leaves
1 cub Water
Salt & pepper to taste

Preparation:

Saute onion in margarine; add meat & fry until browned. Add potatoes, bay leaves, water, salt & pepper to taste. Do not stir. Cover & simmer about 20 minutes.

FRAU PETER (BRIGETTE) LEMM

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Hamburger Cabbage Casserol, Pk Lake

Servings: 6 Servings

Ingredients:

2 cub Potatoes; sliced
½ cub Sharp cheddar cheese;shredded
Salt; to taste
Pepper; to taste
2 pound Lean ground beef
1 cub Cabbage; shredded
2 cub Spaghetti sauce
1 ½ Cus shredded cheddar cheese

Preparation:

In a large baking dish place a layer of potatoes and cheese .Bake at 350 degrees for 20 minutes.

Brown meat and drain while potates and cheese is baking, add the shredded cabbage and stir togethers until cabbage is mixed with beef. Add spaghetti sauce to this mixture. Add meat and cabbage mixture to potatoes.

Top with 1 ½ cups shredded cheese.

Bake 20 minutes more.

The left overs are excellent the next day for the seasoing blend togethe.

NOTES : At times I will use 1 pound ground beef and 1 pound fresh sausage in place of the two pounds of ground beef. Also instead of the cheddar cheese I will use a blend of mexican cheese with jalapano peppers.
Recipe by: Barbara Price

Posted to MC-Recipe Digest V1 #934 by "abprice@wf.net" <abprice@wf.net> on Nov 30, 1997

Potato Hash

Servings: 1 Servings

Ingredients:

¾ pound Russet potatoes; peeled andquartered
½ cub Sour cream
1 teaspoon Dijon mustard
¼ cub Heavy cream
2 tablespoon Capers; drained and chopped
2 tablespoon Red onion; minced
2 teaspoon Lemon juice
1 ½ teaspoon Prepared horseradish
1 teaspoon Parsley; minced
1 Clove garlic; minced
2 tablespoon Unsalted butter
1 pound Firm tofu; drained and cutinto 1 inch pieces
1 Scallion; chopped

Preparation:

Prep: 15 min, Cook: 20 min.

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam about 15 minutes or until tender. Place potatoes under cold running water to cool. Drain thoroughly and finely dice. Combine sour cream and mustard in a bowl and set aside. Combine next 7 ingredients in another bowl. Melt butter in a heavy nonstick skillet over medium high heat. Saut‚ potatoes about 5 minutes, stirring frequently, or until golden. Add tofu and saut‚ 3-4 minutes or until golden and liquid has evaporated. Stir in onion horseradish mixture and cook until heated throughout. Serve hash topped with sour cream mixture and sprinkled with scallions.

Posted to recipelu-digest by molony <molony@scsn.net> on Feb 08, 1998

Potato Hash with Rosemary

Servings: 4 Servings

Ingredients:

1 large Baking potato; peeled andcubed
1 large Sweet potato; peeled andcubed
¼ cub Chopped onion
2 Garlic cloves; minced
2 tablespoon Olive oil
1 tablespoon Fresh rosemary; chopped
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
Fresh rosemary sprigs; forgarnish

Preparation:

Stir together first 8 ingredients in a lightly greased nonstick skillet.
Cover and cook over medium-low heat, stirring occasionally, 25 minutes or until potatoes are tender. Garnish if desired. Yield: 4 servings

NOTES : Recipe from Southern Living

Recipe by: Southern Living

Posted to KitMailbox Digest by wsmann@juno.com (William S Mann) on Apr 20, 1998

Potato Herbes De Provence Soup with Buttered Leeks

Servings: 8 Servings

Ingredients:

¼ cub Butter
6 medium Leeks; washed, trimmed andthinly sliced, (white partonly)
½ teaspoon Salt
½ teaspoon Sugar
1 tablespoon Herbes de Provence
4 pound Potatoes; unpeeled and,thinly sliced
4 cub Chicken or vegetable broth
5 cub Milk
2 Green onions;, thinly sliced

Preparation:

In a large soup pot, heat the butter over high heat until it foams. Turn heat on low, add the leeks, and saute for 10 minutes, or until golden. Add the salt, sugar and herbs and saute 5 minutes longer. Add the potatoes and broth and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring often, until potatoes are tender. Puree the soup and return to pot. Add the milk and bring to a gentle boil. Simmer 10 minutes and serve, garnished with sliced green onions.

Recipe by: The Herb Companion Cooks

Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 6, 1998

Potato Hominy Soup

Servings: 8 Servings

Ingredients:

2 tablespoon Olive oil
1 large Onion; thinly sliced
3 Cloves garlic; minced
1 teaspoon Cumin; ground
4 medium Red potatoes; peeled andchopped
1 cub Green chiles; peeled andchopped
6 cub Vegetable broth
4 cub Yellow hominy; canned
¼ cub Cilantro; minced

Preparation:

Heat oil in a medium size pot, and saute onion and garlic for 3 minutes.
Add cumin, stir well, then add potatoes and green chilies. Cook over medium heat, stirring occasionally, another 5 minutes. Add vegetable broth and hominy. Simmer the soup, covered, over low heat for 45 minutes. Stir in fresh cilantro. Serve hot.

Per serving: 262 Calories; 7g Fat (25% calories from fat); 7g Protein; 42g Carbohydrate; 2mg Cholesterol; 1414mg Sodium

Recipe by: Chili Pepper Dec97/pg41

Posted to FOODWINE Digest by Terry Pogue <tpogue@IDSONLINE.COM> on Feb 2, 1998

Potato Hominy Soup (Mild Posole)

Servings: 4 Servings

Ingredients:

2 teaspoon Oil; (2 to 3 tsp)
½ cub Thinly sliced onion
2 Garlic cloves; minced
½ teaspoon Ground cumin; or more totaste
2 medium Red potatoes (about ¾pound); peeled and chopped
½ cub Roasted chili peppers; diced
3 cub Vegetarian bouillon
2 cub Cooked yellow hominy (or onecan); rinsed and drained
2 tablespoon Chopped fresh cilantro;garnish

Preparation:

Lunch Menu: Cup of Potato Hominy Soup and Chile Cheese bread or corn bread.
Vegetarian version of posole based on dish made by Pueblo Indians for feast days and other celebrations. Can be prepared in advance. Can be doubled.
For the broth, try 3 cups water with 2 tsp vegetable base and 1 tsp commercial mole.

*Heat oil in a medium-size pot, and saute onion and garlic for 3 minutes.
*Add cumin, stir well, then add potatoes (½-inch dice) and green chiles.
Cook over medium heat, stirring occasionally, another 5 minutes. *Add vegetable broth and hominy. Simmer the soup, covered, over low heat for 45 minutes. *Just before serving, stir in the fresh cilantro to warm it.
*Serve hot with a Chile and Cheese quick, yeast, or corn bread. Add salt and pepper after tasting. Serve : 21.5% cff with 1 cup appetizers 251 cals, 6.1 g fat, or 2 cup meals: 501cals, 12.1g fat.

Festive Corn Bread: Chop roasted green chile peppers and red bell peppers.
Shred Swiss or Cheddar or Jack cheese. Work these into cornbread batter.
Bake as usual.

Chile Pepper, December, 1997, p.41. Americas Ethnic Cuisines (mcf) Tested dec97. Chunky, colorful cup of mild "posole"

Recipe by: Chile Pepper Mag's Hot & Spicy Latin Dishes (1997) / patH

Posted to Digest eat-lf.v097.n318 by KitPATh <phannema@wizard.ucr.edu> on Dec 16, 1997

Potato Icebox Rolls (1954)

Servings: 36 Servings

Ingredients:

¾ pound Baking potatoes; peeled anddiced
1 package Active dry yeast
½ cub Water; warmed
1 cub Milk; warmed
½ cub Shortening
2 large Eggs
1/3 cub Sugar
1 ½ teaspoon Salt
4 cub All-purpose flour
1 ½ cub All-purpose flour

Preparation:

1- Place ¾ pound baking potatoes peeled and diced and enough water to cover in saucepan. Bring to boil over high heat. Reduce heat to low; cover

and simmer 15 to 20 minutes until tender. Drain. Press through ricer, food

mill or seive.

2- Dissolve 1 pkg. active dry yeast in ½ cup warm water ( 105 degrees F

to 115 degress F ), let stand 5 minutes until foamy. Heat 1 cup milk and ½ cup vegetable shortening in small saucepan over medium heat until bubbles form around edge of pan, remove from heat. Cool slightly.

3- Beat 2 large eggs, 1/3 cup sugar and 1 ½ teaspoon salt in mixer bowl

at medium speed. Add yeast mixture, milk mixture and riced potatoes; beat until well blended. Gradually beat in 4 cups all purpose flour. Stir in 1 ½ cups more flour with wooden spoon.

4- Turn dough onto floured surface and knead 8 to 10 minutes until smooth and elastic, kneading in ½ to 1 cup flour if needed. Place dough in large greased bowl turning to coat top. Cover dough with heavy plate or plastic wrap and refrigerate overnight or up to 48 hours.

5- About 2 ½ hours before baking time, punch down dough. Grease 3 dozen 2 ½-inch muffin pan cups or 3 cookie sheets. Divide dough into 36 equal

pieces; roll each piece into a ball and place each into prepared muffin-pan or on cookie sheets. Cover with clean kitchen towels and let rise in warm draft-free place until doubled in size 2 to 2 ½ hours.

6- Heat oven to 425 degrees F. Bake rolls 12 to 15 minutes until golden brown.

NOTES: Per serving; One roll 135 calories, 4.5g fat, 29g carb.

Lou&Sally Eisenberg sparky@netgate.net
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Potato Information

Servings: 1 Servings

Ingredients:

A humble tuber, the potato was keenly cultivated by the Incas thousand of
years ago. Like the tomato and eggplant, the potato belongs to the
nightshade family which was considered throughout Europe be to poisonous.
Instrumental in its European acceptance was Sir WAlter Raleigh who planted
potatoes on his Irish property. The rest, they say, is history. The potato
flourished and commands respect as a complete and nourishing food.

Preparation:

A potato low in moisture, low in sugar with high starch, is termed floury.
Floury specimens bake and mash perfectly and will render golden coloured chips or roast potatoes. Because of their low sugar they are harder to brown and tend to collapse with boiled. one the other hand a waxy potato high in moisture with low starch, holds its shape and remains firm when boiled. These potato varieties are best for salads or scalloped.

Potato Shapes Our tuber assumes some facsinating shapes. Generally speaking the shape often relates to the starch content. Fortunely this makes identifying the use easier. Ovals Long oval- Long and slighly rounded they include the Russet varieties and the New Potatoes. Low moisture and high starch makes them floury and therefore superior baking potatoes that are excellent for French fries, crisping and roasting. Examples: agria (yellow), desiree (red) Short oval- With more moisture and less starch their waxy quality produce good boiling potatos. They are usually a good all purposse potato. Ex: bildatar, draga, fianna, fresia, ilam hardy, iwa, jersy benner, nadine, peru peru, rua, sebego, stroma Rounds Red and White- They ar a waxy potato and often referred to as boiling potatoes. Good roasters and some are great for mashing. (Rima is a good New Zealand example) Kidney shaped Not so common and obviously shaped like a lambs kidney, these waxy potatoes are boulers and not suitable for frying or crisping. In New Zealand Cliff Kidney occasionaly appears at the greengrocer.

Storage Store potatoes in a cool dark, well ventilated place for up to six weeks. use new potatoes within 4 days of purchase. Refrigerating potatoes causes them to sweeten and turn dark when cooked. Warm temperatures encourage sprouting and shrivelling.

From: Cuisine NZ, July 1994
Posted to FOODWINE Digest 18 October 96

Date: Sat, 19 Oct 1996 09:32:13 +0000

From: Joell Abbott <abbott@ZIP.COM.AU>

Potato Kisses

Servings: 1 Servings

Ingredients:

2/3 cub Mashed potatoes, hot
2 teaspoon Butter; melted
1 pound Confectioners' sugar; sifted
2 ½ tablespoon Cocoa; or
1 ½ Unsweetened chocolate square
1 teaspoon Vanilla extract
Salt; just a dash
½ pound Coconut, moist

Preparation:

Remove lumps from mashed potatoes; add butter and beat until smooth. Add sugar and blend well. Add the cocoa or cooled melted chocolate, vanilla, salt and coconut. Drop by teaspoonfuls onto waxed paper. Keep candy regular in shape and size. Place in refrigerator to harden. Candy should be kept in a tightly covered container. Makes about 1 ½ pounds of potato kisses.
Ruth from PA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Knaidlech for Passover

Servings: 18 Servings

Ingredients:

2 Eggs
1 ½ teaspoon Salt
2 tablespoon Grated onion
1/3 cub Potato flour
3 tablespoon Matzo meal
4 cub Grated, drained raw potatoes

Preparation:

>From the Art of Jewish Cooking by Jennie Grossinger (1958)

Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1-½ inch balls. Cook in slated water 20 minutes or until they rise to the top. Drain.

These can be served in soup or as a side dish. Posted to JEWISH-FOOD digest V97 #078 by msteinhorn@exit109.com on Mar 6, 1997

Potato Knishes

Servings: 1 Servings

Ingredients:

1 cub Mashed potato
1 Egg
Flour to make a stiff dough
1 tablespoon Pareve margarine or chickenfat
Salt to taste.

Preparation:

Combine ingredients thorougly; form into 2 mounds. Brush with diluted egg yolk or evaporated milk. Bake in moderate oven (350F) until delicately browned or about 20 min.

Variations: The same proportions may be used in making larger quantities.
Fillings may be added. Make a depression in the center of each mound and fill with 1 tbs. of cooked leftover meat or chicken or a combination of chopped liver and hard-cooked eggs. Or fill with pot cheese seasoned to taste (don't use chicken fat!!) with salt and pepeer and combined with 1 egg per cup of cheese. Then bake.

Posted to JEWISH-FOOD digest Volume 98 #005 by "Shoshana L. Boublil" <toramada@mail.netvision.net.il> on 5 Ja, n 98

Potato Knishes (Passover)

Servings: 1 Servings

Ingredients:

4 ½ cub Mashed potatoes
3 Eggs
½ cub Matzo meal
¼ teaspoon Pepper
3 teaspoon Salt
3 large Onions
4 tablespoon Cooking fat

Preparation:

I haven't tried the recipes, but they are from The Complete American-Jewish Cookbook, which has a pretty good track-record, IMHO.

Mix potatoes, beaten eggs, meal, pepper and 2 tsp. salt. Brown onions in hot fat and add 1 tsp. salt. Flatten small pancakes of the potato mixture in the hand. cover with brown onions. Press another pancaked on top. roll in matzo meal. Fry in hot fat or bake in hot oven (400F). Serves 6 to 8.

Variations: Meat or liver mixure can be used instead of onions.

Posted to JEWISH-FOOD digest Volume 98 #005 by "Shoshana L. Boublil" <toramada@mail.netvision.net.il> on 5 Ja, n 98

Potato Kugel

Servings: 8 Servings

Ingredients:

3 Eggs
3 cub Grated, drained potatoes
1/3 cub Potato flour
½ teaspoon Baking powder
1 ½ teaspoon Onion salt
1 dash Pepper
3 tablespoon Grated onion
¼ cub Grebenes
4 tablespoon Melted chicken fat

Preparation:

Beat eggs. Add remaining ingredients. Put into 1 ½ qt. greased baking dish and bake at 325F for 1 hour. TO MAKE GREBENES: Take 1 pound of chicken fat and fry in a fry pan until very crispy. Reserve 4 T melted chicken fat.
Take the remaining crispy skin and dice. The grebenes is actually crispy chicken fat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Kugel Almondine

Servings: 1 Servings

Ingredients:

2 Eggs; seperated
1 pound Mashed potatoes; cooked
½ Lemon ; juice of
2 tablespoon Chopped almonds
1 teaspoon Salt
2 tablespoon Sugar
Grated rind of lemon

Preparation:

Beat egg yolks and add to potatoes. Add sugar, lemon juice, lemon rind, almonds and salt. Fold in stiffly beaten egg whites. Place in a greased pan which is set in a pan of boiling water. Bake at 350 degrees for 30 minutes.

Posted to JEWISH-FOOD digest by RedKurls <RedKurls@aol.com> on Apr 1, 1998

Potato Kugel Bread

Servings: 6 Servings

Ingredients:

WENDY CERACCHE DBCP84B:

MAKES A MEDIUM LOAF:
¾ cub Mashed Potatoes *
¾ cub Potato Water
2 ¼ tablespoon Vegetable Oil
¾ teaspoon Salt
1 tablespoon Sugar
3 cub Bread Flour
1 ½ teaspoon Yeast
2 teaspoon Wheat Germ

Preparation:

* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan cheese and horseradish. The dough is very liquid and the bread will not rise very high but it makes a chewy bread similar in texture to a knish or a potato kugel.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Kugel for Eight

Servings: 8 Servings

Ingredients:

5 medium Potatoes
3 large Eggs
1 large Onion
¼ cub (60 mL) cooking oil, divided
1 teaspoon (5 mL) salt
½ teaspoon (2 ½ mL) pepper

Preparation:

Heat 1 tablespoon ( 15 mL) of the oil in a 8 or 9-inch (2 or 2.5 litre) baking dish in a 375 degree F (190 degrees C) oven. Chop onion in food processor or by hand, then fry gently in the rest of the oil. If you plan to use a food processor, peel potatoes and cut into 2-inch (5 cm) chunks; place in water to cover, until ready to process, then drain very well and process in three batches with an egg in each batch until finely-grated. If you are planning to grate them by hand, simply peel and grate, then stir in eggs. Add cooked onion, salt and pepper to either version of potato/egg mixture. Pour into heated baking pan and bake one hour, or until nicely browned.
Posted to rec.food.recipes by esther@rochgte.fidonet.org (Esther Vail) on Mar 22, 95.

Potato Kugelettes

Servings: 6 Servings

Ingredients:

1 cub Idaho Potatoes (SEE NOTE)
¼ cub Grated onion~
2 Eggs, well beaten
1 teaspoon Kosher salt
dash Pepper to taste
4 tablespoon Melted margarine, Divided
2 tablespoon Matzoh meal (additional for
Dusting)

Preparation:

NOTE: To make potatoes easier to handle, parboil them for 10 minutes~ and then plunge them into cold water, then immediately drain. Pat dry and grate.

Preheat oven to 375.

Combine all ingredients (reserving 2 tb of margarine)

Grease 24 mini muffin cups with the remaining margarine and dust with the additional matzah meal.

Place one tablespoon of mixture in each muffin cup and bake 25 minutes until golden. Adapted from The Jewish Holiday Kitchen Washington Post 4/12/95

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Posted to MC-Recipe Digest V1 #539 by Bobbi Zee <zpegasus@tsrcom.com> on Mar 23, 1997

Potato Latkes

Servings: 8 Servings

Ingredients:

2 Eggs
3 cub Grated, drained potatoes
4 tablespoon Grated onion
1 teaspoon Salt
¼ teaspoon Pepper
5 tablespoon Matzoh meal
Oil for frying

Preparation:

Beat the eggs and add the rest of the ingredients. Blend well. Fry in hot oil, being careful not to use too much oil.

Serve with applesauce, or sour cream.

Potato Latkes

Servings: 12 Latkes

Ingredients:

4 medium Potatoes; peeled andshredded
1 small Onion; finely grated
2 Eggs
2 tablespoon Flour
½ teaspoon Baking Powder
½ teaspoon Salt
¼ teaspoon Pepper
Vegetable Oil
Applesauce
Sour Cream

Preparation:

Soak potatoes in ice water. Squeeze dry. Combine potatoes and onion in a large bowl. Mix in eggs, flour, baking powder and seasonings. Drop by 2 tb into lightly oiled, hot skillet, spreading to flatten into discs with tines of a fork. Cook until golden on both sides. Drain on paper towels. Serve with applesauce and sour cream.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Latkes

Servings: 1 Servings

Ingredients:

6 Potatoes
1 Onion
4 Egg whites
¼ cub Matzoh meal (or flour)
Salt & pepper

Preparation:

~ Peel potatos and shred in food processor

~ Remove potatos & squeeze water out of shredded potatos.

~ Shred onion in food processor.

~ Add all ingredients ot processor and process until well mixed using steel knife.

~ Fry in nonstick pan until golden brown using a small amount of cooking spray.

~ Serve with applesauce and fatfree sourcream.

Posted by tron!clevax.dnet!fishman@uunet.uu.net (RON FISHMAN) to the Fatfree Dig. Vol. 12 Issue 28 Nov. 29, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Potato Latkes (Pancakes)

Servings: 4 Servings

Ingredients:

4 Potatoes
1 medium Onion
1 Egg
2 tablespoon Matzoh meal
½ teaspoon Salt
⅛ teaspoon Pepper, white
¼ cub Oil

Preparation:

add more potatoes for additional people keeping the 4:1 ratio. Description:
Peel potatoes and place in cold water until ready to prepare latkes.
Starting with onions, alternately grate some onions on large holes of grater and some potatoes on smallest holes. This will keep potato mixture from blackening. (Or use food processor. The steel blade produces a smooth textured latke and the grating disk a crunchy one.) Press out as much liquid as possible and reserve starchy sediment at bottom of bowl. Return sediment to mixture, but not liquid. Blend potatoes with eggs, matzoh meal, salt, and white pepper. Heat 1" of oil in frying pan. Drop about 1 tb mixture for each latke into skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yogurt, sour cream, sugar, or applesauce.

From the recipe files of Sylvia Steiger

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Latkes (Part 1 of 2)

Servings: 10 Servings

Ingredients:

10 Potatoes -- medium
Matzah meal
1 Onions -- medium
Salt and white pepper to
Eggs -- 2 lg or 3 med.
Taste
¼ cub Flour, unbleached -- all-
Vegetable oil
Purpose, breadcrumbs -- or

Preparation:

What exactly is the Hanukkah-latke connection? Latke is the Yiddish word for pancake. According to Webster's, it probably goes back to the Greek elaion (olive oil). "Kartoflani platske" is still the term used to describe a potato pancake eaten in the Ukraine. It is the same food that the Jews, living in the Pale of Settlement in the seventeenth century, probably adapted for Hanukkah. Because their daily diet consisted of potatoes and bread, they wanted to include a special dish cooked in oil to symbolize the main miracle of Hanukkah. This potato pancake, already used by Ukrainians with goose for Christmas, seemed a good and relatively inexpensive choice.
Because Hanukkah falls at the season when geese are plentiful, goose fat was an obvious and inexpensive substitute for the original olive oil. For American Jews intrigued with the gastronomic side of Judaism, Hanukkah appears to be the preferred Holiday. It is difficult to equal the taste of brown, crisp potato latkes Can gelilte fish, matzah balls, haroset, or even hamantashen compare with them? Certainly not. Moreover, every latke lover seems to know how to make these potato pancakes...admirers of, say, gefilte fish may be forced to an outside source... and has strong opinions about them. One will swear by a medium grater, another by the larger variety, and modernist by the grater on the food processor. Some prefer peppers; others, salt. Some add apples; other, grated zucchini(YUM), carrots, or parsley. Some insist on grated and others on sauteed onions. And then, of course, there are the purists who contend that only old potatoes and bruised knuckles will do. Latkes have become a versitile delicacy. They can be made from buckwheat(YUM) potatoes with a touch of flour. They can be served for breakfast, brunch, lunch, dinner, or as cocktail-party fare.
They can be eaten plain or fancy, with sugar, applesauce, sour cream, or even with chicken soup. Whew!

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Latkes (Part 2 of 2)

Servings: 10 Servings

Ingredients:

E *****

Preparation:

1. Peel the potatoes if the skin is coarse; otherwise, just clean them well. Keep them in cold water until ready to prepare the latkes. 2.
Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the smallest holes. This will keep the potato mixture from blackening. Press out as much liquid as possible and reserve the starchy sediment at the bottom of the bowl. Return the sediment to the mixture.* 3. Blend potatoes with the eggs, flour, salt and white pepper. 4. Heat 1" of oil in a frying pan. Drop about 1 tbs of mixture for each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yoghurt, sour cream, sugar, or applesauce. Serves, 8-10. Note: You can freeze potato latkes. After making them, place them on a cookie sheet, freeze, and remove to a plastic bag. When ready to serve, place in a 450F oven for several minutes.

*The steel blade of a food processor or the grating blade are less painful ways of grating the potatoes and the onions. The blade makes a smooth consistency and the grater a crunchy one.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Latkes (Potato Pancakes)

Servings: 4 Servings

Ingredients:

6 medium Potatoes
1 small Onion
1 teaspoon Salt
1 Egg
3 tablespoon Flour or Matza Meal=OR=- Bread Crumbs
½ teaspoon Baking Powder

Preparation:

Wash, pare and grate raw potatoes. Strain but not too dry, and use juice for soup or sauce. If juice is retained, a little more flour will be needed for thickening. Grate and add the onions; add salt and the egg. Beat well. Mix reamining ingredients and beat into potatoes; mix well. Drop by spoonfuls into hot fat that is deep enough to almost cover the cake. Brown on both sides. Drain on absorbent paper. Serve with applesauce, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Latkes for Hanukkah

Servings: 4 Servings

Ingredients:

4 Potatoes
1 Onions
1 Eggs
2 tablespoon Matzoh meal
½ teaspoon Salt
⅛ teaspoon Pepper, white
¼ cub Oil

Preparation:

Peel potatoes and place in cold water until ready to prepare latkes.
Starting with onions, alternately grate some onions on large holes of grater and some potatoes on smallest holes. This will keep potato mixture from blackening. (Or use food processor. The steel blade produces a smooth textured latke and the grating disk a crunchy one.)

Press out as much liquid as possible and reserve starchy sediment at bottom of bowl. Return sediment to mixture, but not liquid. Blend potatoes with eggs, matzoh meal, salt, and white pepper.

Heat 1" of oil in frying pan. Drop about 1 tb mixture for each latke into skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yogurt, sour cream, sugar, or applesauce.

From the recipe files of Sylvia Steiger, GENie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

Potato Latkes with Chopped Olives

Servings: 8 Servings

Ingredients:

LARRY LUTTROPP FVKC70A:

L.A.TIMES FOOD SECTION 11/94:
2 large Russet potatoes; peeled & shredded
1 tablespoon Fresh lemon juice
1 Egg
5 tablespoon Olive oil, pus extra for sprinkling
1 teaspoon Salt
Freshly ground pepper
2 cub Chopped Olive Spread

CHOPPED OLIVE SPREAD:
1 cub Pitted black olives
1 cub Pitted green olives
1 tablespoon Olive oil
2 tablespoon Parsley; minced

Preparation:

Place shredded potatoes in large bowl and add lemon juice, egg, 1 tablespoon olive oil and season to taste with salt and pepper. Mix well.
Drain liquid that accumulates at bottom.
Heat 2 tablespoons olive oil in 6-inch nonstick skillet. Spoon ½ of potato mixture into hot oil. Gently flatten with fork or spatula, spreading evenly. Cook over medium heat until brown on one side, about 10 minutes.
Turn carefully and brown on other side. Drain on paper towels. Repeat with remaining 2 tablespoons olive oil and remaining ½ of potato mixture.
Arrange pancakes on serving platter. Spread 1 cup Chopped Olive Spread over each. Sprinkle to taste with additional olive oil. Cut each latke into 4 wedges.
CHOPPED OLIVE SPREAD - Coarsely chop olives and place in bowl. Add olive oil and parsley. Toss well. Makes about 2 cups.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 1½5/94, page H7.

Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@prodigy.net) on Dec 8, 1997

Potato Latkes with Grebenes

Servings: 1 Servings

Ingredients:

6 medium Sized potatos
2 Eggs; beateen
½ cub Finely chopped grebenes
½ cub Matzo meal
1 teaspoon Salt

Preparation:

Here are recent posts to the rfcj ng ...

From: Lita (alotzkar@direct.ca)

Peel, grate and drain potatoes. Add eggs, grebenes, matzo meal and salt.
Mix well Drop batter by the tablespoonsful into hot oil or shortening, deep enough to cover the pancakes. Brown on both sides over moderate heat.
Serves 4 - 6

Serve with applesauce

Posted to JEWISH-FOOD digest V97 #311 by "Jeffrey A. Freedman" <jefffree@eskimo.com> on Nov 29, 1997

Potato Leek and Cod Soup

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
1 pound Salt cod (see note)
4 cub Milk
1 tablespoon Butter
2 cub Finely sliced leek rounds,white parts only (4 largeleeks)
1 tablespoon All-purpose flour
1 ½ pound Waxy potatoes *
½ teaspoon Ground white pepper
½ cub Sour cream
1 tablespoon Finely chopped fresh dill

Preparation:

* peeled and thinly sliced (5 medium, see note)

Soak salt cod overnight, changing water at least once.

The next day, drain and place salt cod and milk in pan. In a sauce pan, cover and cook over medium heat 8 minutes. Remove salt from pan. Pour milk through strainer and set milk aside. Flake and discard any skin and bones.
Set cod aside.

Melt butter in clean saucepan over low heat. Add leeks and cook stirring occasionally, until soft, about 5 minutes. Stir in flour. Stir in reserved milk, potatoes and pepper. Increase heat to medium. Cover and cook 15 minutes. Add cod and remove from heat.

This soup may be made up to a day in advance to this point. Cool, cover and refrigerate.

Place sour cream in small bowl. Reheat soup over medium heat until piping hot. Thin sour cream with ½ cup hot soup, then pour mixture into soup pot. Do not heat soup again or sour cream will curdle. Pour soup into tureen, sprinkle with fresh dill and serve.

Note: Other white fish, such as fresh cod, halibut or flounder, be used, either in combination with salt cod or by themselves,

Note: Use waxy, less starchy potatoes, such as new potatoes, low Finnish, Kennebecks, red rose or white rose, to avoid a mealy texture.

Per serving (using fresh cod): 326 calories (27 percent from protein, 46 percent from carbohydrate, 27 percent from fat), 22 grams protein, 38 grams carbohydrate, 10 grams fat, 53 milligrams cholesterol, 195 milligrams sodium.

Exchanges: 1 milk, 1 vegetable, 1 ½ bread, 2 meat, 2 fat.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Leek Chicken

Servings: 5 Servings

Ingredients:

5 medium Potatos, sliced
1 medium Leek, sliced
10 Chicken thighs
1 package Leek soup, packet
1 cub Water

Preparation:

Combine potatoes and leek. Place on bottom of slow cooker. Arrange chicken over potatoes.

In small bowl, combine leek soup mix and water. Whisk until well mixed.
Pour over chicken. Cover and cook on LOW 5 to 6 hours or until chicken tender.

Recipe by: Crockery Favorites - 194 Posted to MC-Recipe Digest V1 #633 by Vickie <ec628964@ix.netcom.com> on Jun 03, 1997

Potato Leek Soup 2

Servings: 6 Servings

Ingredients:

1 pound Yukon Gold potatoes (abt 3);peeled, cut into 1-InchDice
3 Thick Leeks (White And LightGreen Parts); Cleaned AndSliced (3 To 4)
1 quart Water
1 Bay leaf
3 Sprigs thyme; tied together
2 teaspoon Salt
½ teaspoon Pepper
1 bunch Chives (About ½ Cup);Sliced Thin

Preparation:

Place all ingredients except chives into medium saucepan and bring to a simmer. Cook for 20-30 minutes or until potatoes can be easily smashed against side of pot with wooden spoon. Remove thyme and bay leaf and puree with immersion blender until very smooth. Serve in bowls with chives sprinkled on top.

Yield: 4-6 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TVFN: TOO HOT TAMALES SHOW #TH6300

Posted to MC-Recipe Digest V1 #252

Date: Sun, 20 Oct 1996 07:30:52 -0500 (CDT)

From: "asher@mcs.com" <asher@mcs.com>

NOTES : show 10/18/96

Potato Leek Spinach Soup

Servings: 6 Servings

Ingredients:

4 large Potatoes (I used largebakers; all I had in thehouse)
2 large Leeks; white and tendergreen parts only
¾ pound Mushrooms (I used plainwhite button mushrooms)
¾ pound Fresh spinach
Salt
Butter Buds (optional)
Skim milk (optional)

Preparation:

Date: Mon, 19 Feb 1996 11:51:58 -0500 (EST)

From: Laurie Thompson <llt@gwis2.circ.gwu.edu> I too saw Mollie Katzen's show on PBS this weekend and watched her make the following soup. She gave no measurements -- I guess the recipe might be in one of her cookbooks -- so I improvised. This is really simple, fast (with help peeling and washing, probably only about 30 minutes total to make) and quite good. It is also a very pretty soup, creamy with bright green flecks.

Peel and coarsely chop potatoes. Trim leeks, slice in half longwise and separate under running water to remove all sand and dirt, then coarsely chop. Clean and quarter mushrooms. Place all in large pot and just cover with water. Add salt, about 2 teaspoons, and bring to boil. Simmer until potatoes are tender, about 20 minutes. Ladle ½ of cooked potato mixture into food processor and add half of the spinach. Process until smooth and thick. Repeat with rest of potatoes and spinach. Add about 1 Tablespoon butter buds for flavor and thin with skim milk if needed. Serve hot. Makes about 6-8 servings (although 2 of us ate at least half of it at one sitting, with just fresh crusty french bread along side!)

Notes on variations from Mollie's original version: I thought I used too much water at first and removed some before I processed the soup. It was then thicker than I wanted, so I thinned it with the milk. The milk and butter buds were not in Mollie's original version. She used watercress, but suggested that spinach, or any other green, would also be good.

FATFREE DIGEST V96 #49

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Loaf

Servings: 8 Servings

Ingredients:

¾ cub Fat-free cottage cheese
2 ½ cub Mushrooms -- coarsely
Chopped
½ cub Parmesan cheese -- grated
¾ cub Onions -- sliced thin
3 Egg whites -- at room
Temperature
1/3 cub Bread crumbs
½ teaspoon Marjoram
¼ teaspoon Salt
¼ teaspoon Black pepper
6 medium Potatoes -- peeled/
Shredded

Preparation:

Preheat oven at 400. Prepare a loaf pan cooking spray. In a blender, puree cottage cheese for 1 minute or until smooth. In a mixing bowl, combine pureed cottage cheese, mushrooms, Parmesan cheese, onions, egg whites, bread crumbs, marjoram, salt, and pepper. Fold in potatoes.
Transfer mixture to prepared pan(s). Bake for 1 hour and 10 minutes or until firm.

Recipe By : Reader's Digest Live Longer Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Loaf Bread

Servings: 2 Loaves

Ingredients:

1 package Yeast
3 cub Bread flour
1 tablespoon Sugar
1 ½ teaspoon Salt
2 ½ teaspoon Sweet butter
2 tablespoon Instant mashed potato flakes
1 ½ cub Warm milk

Preparation:

Put the first 5 ingredients into the pan in the order listed. Sprinkle the potato flakes over the hot milk and stir. Let this cool slightly, then add to the pan. Select white bread, and press "Start". NOTE:
Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Macaroni Salad

Servings: 4 Servings

Ingredients:

6 Potatoes; (6 to 7)
1 ½ pound Macaroni
6 Hard boiled eggs
1 ½ cub Celery; diced
1 cub Onion; diced

DRESSING:
¾ can Evaporated milk
¼ cub Sugar
¾ quart Miracle Whip
1 dash Salt

Preparation:

Cook potatoes; dice. Cook macaroni. Boil eggs and dice. Mix these 3 ingredients together in large dish. Add celery and onions. Stir well. Beat milk; add salt, sugar and salad dressing. Pour over potato-macaroni mixture. Stir and refrigerate.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998

Potato Madeleines

Servings: 6 Servings

Ingredients:

1 pound Russet potatoes; peeled anddices into 1-inch cubes, (3cups)
½ cub Scalded milk
6 tablespoon (¾ stick) unsalted butter
1 Egg
2 Cloves garlic; peeled andmashed
1 ½ teaspoon Salt
Freshly ground pepper
1/3 cub Breadcrumbs
1 cub Sour cream
3 tablespoon Minced chives

Preparation:

A 12-cup madeleine mold. Serves 6

In a saucepan, cover the potatoes with cold salted water. Bring to a boil, partially cover, and cook for 15 minutes, or until tender.

Drain and mash the potatoes with a potato masher, ricer, or through a sieve.

Combine and mix the potatoes, hot milk, 2 tablespoons of the butter, egg, garlic, 1 teaspoon salt, and pepper.

Melt 2 tablespoons of the butter in a skillet and saute' the breadcrumbs until lightly golden.

Butter a 12-cup madeleine mold. Press about 2 teaspoons breadcrumbs in each cup. Freeze for 15 minutes.

Preheat the oven to 400 degrees.

Pack about 3 tablespoons of the potato mixture into each madeleine cup:
melt the remaining butter and brush it over the madeleines. Place the mold on a baking sheet and bake until puffy and lightly browned, about 25 minutes.

Nudge each madeleine out of the pan with the point of a knife. Cool on a rack and serve with the sour cream mixed with chives and ½ teaspoon salt.

NOTE: Author of the book says "This is the creation of my friend Pat Opler, a natural cook who teaches cooking in Jackson Hole, Wyoming. Dip the madeleines in sour cream mixed with chives for cocktails."

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Feb 26, 1998

Potato Magic

Servings: 6 Servings

Ingredients:

3 pound Potatoes; peeled andquartered
1 large Onion; chopped
3 tablespoon Olive oil
1 cub Cracker crumbs
2 teaspoon Salt
½ teaspoon Black pepper
2 Egg yolks; beaten

Preparation:

Preheat the oven to 400F. Place the potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender. Drain off the water, mash and allow to cool. Coat a baking sheet with nonstick cooking spray. In a small saucepan, saute the onion in the olive oil over medium heat until tender. Add the sauteed onion, cracker crumbs, salt, and pepper to the mashed potatoes; remash. With your hands, roll into balls and place on the baking sheet. Brush with the egg yolks and bake for 40 to 45 minutes, or until crusty brown.

Recipe by: MR FOOD

Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <meginny@frontiernet.net> on Jan 24, 1998

Potato Masala (Potato Paliya)

Servings: 4 Servings

Ingredients:

1 pound Potatoes
2 Green Chiles; Finely Chopped
Piece Of Ginger (1" Long),Scraped; Finely Chopped
2 medium Onions; Finely Chopped
2 Tomatoes; FinelyChopped,(Opt)
Salt; To Taste
½ teaspoon Ground Turmeric
1 cub Water
½ cub Green Peas; Boiled, (Opt)
1 small Bunch Of Coriander; FinelyChopped

FOR TEMPERING:
1 tablespoon Oil
1 teaspoon Brown Mustard Seeds
1 teaspoon Cumin Seeds
1 teaspoon Black Gram Dal (Washed UradDal); Picked Over & Rinsed
1 teaspoon Bengal Gram Dal (ChannaDal); Picked Over & Rinsed
1 Red Chili Pepper; Halved
½ teaspoon Asafoetida Powder
A Few Curry Leaves

Preparation:

Boil the potatoes in their jackets until cooked. Peel, mash and set aside.

TEMPERING: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, Bengal gram dal, halved red chili, asafoetida powder, and a few curry leaves.

When the mustard seeds splutter, add the finely chopped green chilies, ginger, onion and tomatoes (if used). Saute for 2-3 minutes.

Add the salt to taste, ground turmeric, and 1 cup water. Cover the pan with a lid. Simmer for about 5 minutes, until the onions are well cooked. Add the mashed potatoes and boiled peas (if used). Cook for another 2 minutes, until thoroughly blended.

Garnish with finely chopped coriander leaves. Serve hot with Masala Dosai or puris.
Recipe By : Dakshin by Chandra Padmanabhan

Posted to MC-Recipe Digest V1 #291

Date: Sun, 10 Nov 1996 13:25:58 -0800

From: sweber@ix.netcom.com (Sharon Raghavachary)

Potato Medley

Servings: 4 Servings

Ingredients:

8 medium red potatoes, cooked
1 medium onion, coarsely chopped
½ pound mushrooms, sliced
10 stalks asparagus, cut into 1-inch pieces
1 cup tightly packed washed & dried fresh spinach

Preparation:

Chop the potatoes into large chunks. Combine w/onion in a large nonstick fry pan. Cook over medium heat for 5 minutes, stirring frequently. Add mushrooms & asparagus. Cook, stirring frequently, for another 10 minutes.
Add the spinach. Cook, stirring just until spinach wilts. Serve w/ a favorite sauce.

The McDougall Program for Maximum Weight Loss From:
<aroesteg%exec.exec.uucp%rural@ALBNYDH2.bitnet>. Fatfree Digest [Volume 8 Issue 54] June 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Potato Momos

Servings: 18 Servings

Ingredients:

¼ cub Ghee
½ tablespoon Minced ginger
½ tablespoon Minced garlic
¼ cub Onion, diced
½ teaspoon Garam masala
½ teaspoon Chili powder
¼ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Soy sauce
2 cub Mashed potatoes
½ cub Fresh spinach, parboiled & chopped
¼ cub Cilantro, chopped
¼ cub Green onions, sliced
Momo wrappers, see recipe
Momo sauce, see recipe

Preparation:

Melt ghee in a small skillet. Add ginger, garlic & onion. Stir fry for 1 minute. Add garam masala, chili powder, salt, pepper & soy sauce. Stir fry for 30 seconds. Remove from heat & add mashed potatoes. Add spinach when cool, green onion & cilantro. Mix well. Put 1 tb of filling into each wrapper, seal the edges closed with a little water. Steam over steaming rack & serve hot with sauce.

Adapted from Betty Jung, "The Kopan Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Muffins

Servings: 12 Servings

Ingredients:

1 cub Flour
1 cub Potato Starch
1 tablespoon Sugar, (Optional
1 tablespoon Baking Powder
½ teaspoon Salt
1 ½ teaspoon Thyme, Fresh, Chopped, Or
½ ts. Dried Thyme
1 cub Milk
½ cub Potato, Cooked, Mashed, Warm
1 Egg
¼ cub Unsalted Butter, Or:
Margarine
1/3 cub Swiss Cheese, Or Cheddar,
Finely Grated

Preparation:

Makes 12 standard muffins Note; I have made these using no sugar and low-fat margarine, and do not notice much difference in the quality.
Preheat oven to 400øF. Butter standard muffin tins. In a large bowl, stir and toss together the flour, potato starch, sugar (if used), baking powder, salt and tyme. Set aside. In a medium bowl whisk together the milk and mashed potatoes, then add the egg, melter butter (or margarine) and cheese, and whisk until well mixed. Add to the combined dry ingredients and stir just until blended. Spoon into the prepared muffin tins, filling each cup about ¾ full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 18 minutes. Cool in the tins for 3 minutes, then remove. Source: Williams-Sonoma Kitchen Library, Muffins and Quick Breads.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Mushroom and Ham Casserole

Servings: 8 Servings

Ingredients:

¼ cub Butter
2 cub New red potatoes, boiled &
Quartered
2 cub Cooked ham, cut into 1-in
Cubes
¼ cub Olive oil
2 cub Mushrooms, quartered
¼ teaspoon Each: paprika and dried
Thyme
⅛ teaspoon Each:cayenne and garlic
Powder
Salt and ground pepper, to
Taste
18 Eggs, or equivalent egg
Substitute
½ cub Milk (whole recommended)
2 Tomatoes, cut into ¼-in
Slices
1 cub Grated Fontina or other
Favorite cheese
1 tablespoon Parsley, finely chopped

Preparation:

Heat oven to 350 degrees. Melt butter in very hot skillet and saute potatoes until brown. Reduce heat to medium and add ham;saute 1 minute.

Heat oil in another medium-hot skillet and add mushrooms;saute until soft;season with paprika, thyme, cayenne, garlic powder, salt and pepper.
Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt casserole with vegetable spray and pour ham-mushroom mixture into casserole.

Beat eggs in mixing bowl with milk until frothy. Season with salt and pepper. Pour eggs over ham-mushroom mixture.

Bake at 350 degrees for 30 minutes, then arrange tomato slices around top and sprinkle with grated cheese. Return casserole to oven and bake until eggs are set, cheese is melted and top is brown. Sprinkle with parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Mushroom Casserole

Servings: 4 Servings

Ingredients:

4 Potatoes -- scrubbed
2 medium Onions -- sliced
1 cub Mushrooms -- sliced
3 Tomatoes, firm -- peeled
3 tablespoon Margarine -- nondairy
Salt and pepper

Preparation:

Oil a 3 quart casserole. Slice the potatoes into it. Then slice the onions.
Dot with some of the margarine, sprinkle with salt and pepper. Add a layer of the sliced mushrooms, then slice the tomatoes and put on top. Dot with rest of the margarine, sprinkle with salt and pepper. Cover casserole. Bake at 350 deg about 50 minutes.

Per serving: 231 calories, 7 g prot, 35 g carb, 8 g fat Source: New Farm Vegetarian Cookbook/MM by DEEANNE

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Nachos

Servings: 1 Servings

Ingredients:

1 Fresh Idaho potato cut into
¼ -inch slicesSalt to taste (optional)
¼ cub Taco sauce
2 tablespoon Chopped green chilies,drained Chopped greenonion orsliced pitted ripe olives
2/3 cub Shredded Cheddar cheese

Preparation:

In microwave-safe pie plate or shallow baking dish arrange potatoes in single layer. Sprinkle lightly with salt; brush with half of the taco sauce. Cover loosely with plastic wrap; cook on High 4 to 5 minutes or until potatoes are tender, rotating dish once. Brush with remaining taco sauce; sprinkle with green onion and cheese. Re-cover; cook on High l/2 to 1 minute or until cheese is melted. Makes 2 snack servings. From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Napoleon

Servings: 1 Servings

Ingredients:

3 Idaho potatoes, washedOlive Oil for frying
¼ cub Milk, scaldedsalt and fresh groundpepper to taste
2 tablespoon Sweet butter
1 cub Wild mushrooms (oyster,honey, shitake, trimmedand sliced)herbs (parsley, thyme,chives)

Preparation:

Peel and quarter 2 of the potatoes. Place them in a small pot cover with cold water and cook until the potatoes are soft throughout, Strain and put potatoes through a ricer. Add milk, butter, salt and pepper to taste. Keep warm and set aside. Meanwhile, slice 1 Idaho Potato into ⅛-inch thick slices. Fry in oil until golden brown. Lay slices on paper towels and sprinkle salt and pepper. Saut wild mushrooms in olive oil. Season with salt and pepper Add herbs. Drain excess oil. Add to potato mixture and adju st seasonings. To form napoleon, alternate layers of potato-mushroom mixture on plate and top off with potato chips, 3 high. (Makes 1 serving)

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Omelette-Tortilla De Patatas

Servings: 4 Servings

Ingredients:

2 ½ pound Potatoes
8 ounce Olive oil
8 Eggs
Salt

Preparation:

Some times this includes sauteed onions or even chopped tomatoes. It is served either in small pieces as a tapas( appetizer) or as a main course.
It tastes just as good cold as hot.

Wine: any wine goes well except a sweet white wine

Peel and wash the potatoes, dry them with kitchen paper and cut them into thick slices. Heat 2/3 of the oil in a round frying pan and cook the potatoes, covered on a low heat for 15 minutes or until they are soft.
Remove the lid, increase the heat and briefly fry the potatoes until they are golden-brown . Drain any remaining oil from the pan. Beat the eggs vigorously in a bowl and stir the potatoes into the eggs. Season well with salt and pepper and let stand for 15 minutes. Heat the remaining oil in the pan on a high heat. Add the egg and potato mixture, spreading our the potatoes evenly and patting down and leave to cook for a few minutes. Then flip the omelette over with the help of a large plate or lid and cook the other side until golden brown. Walt MM
Posted to MM-Recipes Digest V3 #263

Date: Wed, 25 Sep 1996 23:36:59 -0400

From: Walt Gray <waltgray@mnsinc.com>

Potato Onion Galette

Servings: 12 Servings

Ingredients:

1 Recipe Pate Brisee
1 tablespoon Unsalted butter
2 tablespoon Oil
1 tablespoon Fresh thyme, chopped
Kosher salt
Pepper
3 medium Onions (about 1 ¼ pounds),thinly sliced
1 ¼ pound Potatoes, peeled, diced in½-inch cubes
6 tablespoon Parmesan cheese
Egg Wash

Preparation:

*Egg wash (lightly beaten egg with 1 teaspoon milk) Make the pate brisee and roll into a cylinder. Chill for ½ hour or up to 3 days.

Heat the butter and 1 tablespoon of the oil in a large skillet. Season with salt, pepper and thyme and cook the onions over medium low heat until caramelized. Remove the onions from skillet and set aside in a bowl to cool. Heat the remaining tablespoon of oil in the skillet and saute the potatoes, seasoned with salt and pepper, until about ¾ cooked. Combine the potatoes with the onions, mix in ¼ cup Parmesan and set aside to cool completely. Preheat oven to 400 degrees.

Cut the cylinder of dough in half and refrigerate one half. Press the piece of dough into a rectangle and then roll it, on a lightly floured surface, into a rectangle measuring about 17 x 8 inches. Brush off any excess flour and transfer the dough to an ungreased cookie sheet. Position it so that there is room for the second piece. Refrigerate the tray while you roll out the second piece of dough in the same way and place it on the cookie sheet.

Using a serrated pastry wheel, trim the edges of the rectangles to even them. Cut a "v" out of each corner to prevent the dough from bunching when it's folded. Spread half the potato/onion mixture on each, leaving a 1 ½-inch border all around. Fold up the edges. Brush the dough with egg wash and sprinkle the remaining Parmesan over the dough and filling. Bake about 40 minutes, or until the crust is nicely browned. Slice each section on the diagonal into about 6 pieces.

Yield: about 12 slices BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A36 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

MC Format by Gail Shermeyer, 4paws@netrax.net

Recipe by: BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A36 Posted to MC-Recipe Digest V1 #511 by 4paws@netrax.net (Shermeyer-Gail) on Mar 11, 1997

Potato Onion Patties

Servings: 1 Servings

Ingredients:

3 cub Frozen shredded potatoes
½ cub Finely chopped onion
1 large Egg-lightly beaten
2 teaspoon All purpose flour
½ teaspoon Seasoned salt
¼ teaspoon Pepper
2 tablespoon Vegetable oil

Preparation:

Thaw potatoes on paper towels. Combine potatoes, onion and next 4 ingredients, stirring well. shape mixture into 4 patties. (patties will be loose) Fry patties in hot oil in a large skillet over medium heat 3-4 minutes on each side or until golden brown. Remove from skillet and drain on paper towels. Serve warm.

Posted to recipelu-digest Volume 01 Number 479 by Lulubel2 <Lulubel2@aol.com> on Jan 8, 1998

Potato Onion Pudding

Servings: 4 Servings

Ingredients:

2 2/3 Idaho baking potatos
2/3 tablespoon Butter (unsalted)
1 1/3 cub Onion (chopped)
½ cub Mozzarella Cheese (Low-fat)
1/3 cub Skim Milk
1 1/3 tablespoon Chicken Stock
1 Egg
3/16 teaspoon Back pepper (Fresh ground)
3/16 teaspoon Salt

Preparation:

1. Preheat the oven to 400 degrees. Wash the potatoes and prick several times with a sharp meat fork. Bake in the centre of the oven for 50 to 60 minutes or until soft. Remove from the oven, split in half, and scrape the potato pulp into a bowl.

2. While the potatoes are baking, melt the butter in a 12-inch skillet or saute pan over medium-high heat. Add the onions and saute, stirring frequently, for 20 minutes or until the onions are well browned and caramelized. Set aside.

3. Lower the oven temperature to 375 degrees. combine the potato pulp and browned onions with the remaining ingredients. Beat until smooth with a hand mixer or in a food processor fitted with the steel blade. If you're using a food processor, do not add the onions until the other ingredients are smooth, then add them and pulse on and off to incorporate without pureeing them. Scrape the mixture into a lightly oiled 8- by 8-inch baking dish or a 6-cup souffle dish.

4. Bake in the centre of the oven for 30 minutes or until the pudding is slightly puffed and browned. Serve immediately.

NOTE: The pudding can be prepared through step 3 up to two days in advance and kept refrigherated, thightly covered with plastic wrap. Either allow it to reach room temperature or add five minutes to the baking time

Gazelle, p. 189-190.

Posted to MM-Recipes Digest V4 #081 by David Tuttle <dstuttle@pop.eclec.com> on Mar 21, 1997

Potato Onion Soup

Servings: 1 Servings

Ingredients:

3 slice Bacon
4 Onions, sliced thin
2 large Potatoes, peeled and diced
2 cub Chicken broth
1 can (14 ½ ounce) evaporatedmilk
2 tablespoon Parsley, chopped
½ cub Water
1 teaspoon Salt
¼ teaspoon Curry powder

Preparation:

In large saucepan, cook bacon until crisp. Remove 2 tbs drippings; discard the remaining drippings and crumble the bacon. Cook onions in the reserved 2 tbs drippings until tender but not brown. Add potatoes, chicken broth, water salt and curry powder; cover and cook 12 minutes or until potatoes are tender. Mash the potatoes slightly; stir in the evaporated milk, parsley and bacon. Heat through but do not boil. Serves 6 but recipe can be doubled. Posted to Recipe Archive - 30 Mar 97 by ted by: JulieAG945@aol.com on Mar 30, 97

Potato Packets

Servings: 4 Servings

Ingredients:

4 medium Potatoes, julienned
3 Carrots, julienned
1/3 cub Red onion, chopped
2 tablespoon Butter or margarine
½ teaspoon Salt, optional
⅛ teaspoon Pepper
½ cub Parmesan or cheddar cheese,shredded

Preparation:

Divide the potatoes, carrots and onion equally between four pieces of heavy-duty aluminum foil (about 18x12-inches). Top with butter; sprinkle with salt if desired and pepper. Bring opposite short ends of foil together over vegetables and fold down several times. Fold unsealed ends toward vegetables and crimp tightly. Grill, covered, over medium coals for 20-30 minutes or until potatoes are tender. Remove from grill. Open foil and sprinkle with cheese; reseal for 5 minutes or until the cheese melts.

Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons <taillon@access.mountain.net> on Jun 03, 1997

Potato Pan Rolls

Servings: 24 Servings

Ingredients:

1 (4-5 ounce) all-purposepotato
1 Envelope active dry yeast
1 tablespoon Plus ¼ teaspoon granulatedsugar
2 tablespoon Warm water
1 cub Milk
1 ¼ teaspoon Salt
4 tablespoon Butter
3 ¼ To 3-½ cups unbleached orall-purpose flour
1 Egg, slightly beaten
4 tablespoon Butter, melted, for brushingon the rolls

Preparation:

Info: posted by Perry Lowell, GOURMET/INTERCOOK, March '93 from "Sunday Suppers, Informal American Home Cooking", 1988 by Melanie Barnard & Brooke Dojny

The potato in these rolls helps produce a smooth-textured grain and somehow adds a certain subtle tang to their taste. In other words, they taste so good that they're worth the effort --- especially if you are also yearning for the smell of bread baking in your kitchen.

These rolls freeze very well after baking. Wrap them in foil to reheat.
Quick-rise yeast may be substituted. Rising times will be about half as long.

Makes 24 rolls.

1. Peel the potato and cook it in a small saucepan of boiling water until tender. Drain, discard the water, and mash with a fork. You should have about ½ cup of mashed potato.

2. Dissolve the yeast with ¼ teaspoon of the sugar in the 2 Tablespoons warm water and set aside until the yeast is bubbly, about 5 minutes.

3. Heat the milk with the remaining Tablespoon of sugar and the salt.
Remove from the heat, add the butter, and stir until melted. Stir in the mashed potatoes.

4. Place 3 cups of flour in a large mixing bowl and add the milk mixture, the yeast mixture, and the egg. Stir to combine well. Knead on a well-floured board or with a dough hook in a heavy-duty mixer until the dough is smooth and elastic, about 8 minutes. Add enough additional flour to make a smooth, workable dough.

5. Transfer the dough to a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1-½ hours.

6. Punch the dough down. Lightly butter two 8- or 9-inch round cake pans.
Divide the dough into 24 equal pieces and shape each piece into a round ball. Arrange the balls of dough in the cake pans side by side, leaving about ¼-inch between each roll. Brush the rolls with some of the melted butter. Let rise for 30 minutes at room temperature before baking, or cover loosely with plastic wrap and let rise in the refrigerator for 8 hours or overnight.

7. Preheat the oven to 375 degrees. Brush the rolls again with the remaining melted butter and bake in the preheated oven until a beautiful golden brown, about 25 to 30 minutes. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancake

Servings: 1 Servings

Ingredients:

2 pound Potatoes

Preparation:

2 tb Flour
1 sm Onion -- grated
4 Strips Bacon, cooked
2 Eggs -- beaten
Crumbled
1 pn Black pepper
1 ts Salt
Butter or margarine
2 ts Chopped parsley
More(Y/n/=)?

Peel potatoes, wash with cold water and drain. Grate at once and drain off water that collects. Mix potatoes, onion, flour, bacon bits, eggs and seasonings, blending well. Heat butter in skillet. Just before butter browns, drop in 1/3 cup batter and flatten out. When golden brown on one side, turn pancakes over and cook till crisp and brown on other side.
Should make approx. 12 pancakes. Best served with sour cream.

Converted by MMCONV vers. 1.10

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Pancake Bread (Lompe)

Servings: 10 Servings

Ingredients:

2 pound (6 medium sized) oldpotatoes (the older, thebetter)
1 tablespoon Salt
¼ pound (1 cup) flour

Preparation:

This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve.

You will need a griddle or a heavy frying pan, or best of all, a 'takke'.
Boil the potatoes in their skins. Peel them as soon as they are cool enough to handle and immediately mash them with the salt. Speed makes light pancakes. Mix with the flour into a dough. (Less or more flour may be needed - potatoes are very variable. The less flour you use, the better.) Form into a long sausage and chop of lengths. Roll these pieces out into pancakes about ⅛ inch thick.

Bake the 'lompe' on a hot iron surface.

Yield: Makes 10 to 12 small pancakes Time: 1 hour

From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancake No. 2

Servings: 1 Servings

Ingredients:

2 pound Potatoes

DIRECTIONS:
2 tablespoon Flour
1 small Onion, grated
4 Strips Bacon, cooked
2 Eggs, beaten, crumbled
1 pinch Black pepper
1 teaspoon Salt
Butter or margarine
2 teaspoon Chopped parsley

Preparation:

Peel potatoes, wash with cold water and drain. Grate at once and drain off water that collects. Mix potatoes, onion, flour, bacon bits, eggs and seasonings, blending well. Heat butter in skillet. Just before butter browns, drop in 1/3 cup batter and flatten out. When golden brown on one side, turn pancakes over and cook till crisp and brown on other side.
Should make approx. 12 pancakes. Best served with sour cream.

Converted by MMCONV vers. 1.10
Posted to FOODWINE Digest 13 Jan 97, by XeGGsalad@aol.com on Tue, 26 Nov 96.

Potato Pancakes

Servings: 8 Servings

Ingredients:

10 Lg Potato
1 Egg
½ cub Flour
Meat mixture
1 pound Ground beef; ( i think this
1 Egg
1 Lg Onion; chopped
Sauce
6 Bacon
1 Sm Onion; chopped
½ pint Sour cream

Preparation:

Mary. If you printed out my mother-in-law's directions for preparing the basic grated potato you are half way there to Bulviniai Cepelinai Kukuliai, or as we say Klatskas. This recipe comes from the Nationality Rooms Cookbook, U of Pittsburgh. The potato mixture : Grate potatoes into cheese cloth (the cotton flour bag works better) and squeeze until almost dry, reserve liquid. starch will settle out. Add egg, flour and some of the starch to potatoes and mix well. Form into 8 round balls and set aside. Mix meat with onion and egg and form into 8 balls. Flatten the potato balls and place meat in center and form the dough around the meat into the shape of zeppelins. Boil in a large kettle of 4-6qts salted water for 30 minutes.
Caution: For 40 years, mine fell apart, because I couldn't use flour My husband said his mother never used it. So don't be surprised if they don't hold together! I also prefer to cook my meat mixture first! Sauce: Chop bacon and fry, drain and saute onions. Add sour cream, heat and serve over the zeppelins. I have not used the starch, I have heard of farina or cream of wheat substituted for flour. A tremendous relief to be able to serve these after years of failure. Hope your husband will be surprised. He should like the Kuglis too, on the original bulletin. That is much easier.
: Joyce 1212 MDT FROM: JOYCE ALENSKIS (XMXX58B)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancakes

Servings: 4 Servings

Ingredients:

1 cub All-purpose flour
2 teaspoon Baking powder
1 ½ teaspoon Salt
½ teaspoon Pepper
2 Eggs
¼ cub Butter, melted or margarine
1 cub Milk
3 cub Potatoes, grated
3 tablespoon Onion, finely chopped

Preparation:

Grate potatoes just before using to prevent discolouration. Combine all ingredients in a bowl and beat until well blended then add grated potatoes.
Drop in spoonfuls in large amounts of hot fat in a fry pan. Spread out flat. Fry on medium heat until crisp and golden brown on under side. Turn and brown the other side. Serve with sour cream or apple sauce or both.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancakes

Servings: 6 Servings

Ingredients:

5 tablespoon Flour
1 Egg, unbeaten
1 ½ pound Potatoes, pared, raw, white
1 teaspoon Salt
1 Onion, small, peeled, grated
⅛ teaspoon Pepper

Preparation:

Shortly before serving time, measure flour into bowl. Then grate potatoes on very fine grater, into it; stir in rest of ingredients. Grease medium skillet lightly. Place over medium heat. Drop potato mixture, by heaping tablespoons, into hot skillet. Fry until crisp and golden brown on underside. Turn; brown other side. Drain on brown paper. Serve as vegetable, or as luncheon or supper main dish with applesauce. Makes about 16 pancakes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancakes

Servings: 2 Servings

Ingredients:

4 tablespoon Oat flour (or powderedrolled oats)
1 cub Shredded potatoes
4 tablespoon Dried chopped onion (or ¼cup fresh onion)
1 pinch Salt
Fresh ground black pepperto taste

Preparation:

Mix oat flour in enough water to make pancake batter. Add onions, potatoes, salt and pepper. Spray a ½ second of Pam on a non-stick pan and spread with a paper towel. Spoon in batter to form 3 or 4 large pancakes, cook at medium heat until bottom is golden brown with a few darker spots (you'll have to peek), turn over and cook other side the same.

Serve with unsweetened natural applesauce.

Each pancake (assuming four): Calories: 70.69, Fat 0.391 (5% of calories), Carbohydrate 15.06 g (83% of calories), Protein 2.155 g (12% of calories) Sodium 5.4 mg.

From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney) Fatfree Digest [Volume 8 Issue 45] June 6, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Potato Pancakes

Servings: 4 Servings

Ingredients:

2 ½ pound Potatoes, peeled
2 Onions, chopped fine
1 Egg, beaten
¼ cub Flour
1 teaspoon Salt
1 cub Oil (or lard)

Preparation:

Grate the peeled raw potatoes with a fine grater. Squeeze dry in a towel.
Mix the potatoes with all other ingredients (except the oil). Leave it for a while.

Heat the oil or lard in a frying pan. Form pancakes from about 2 T of batter, press flat and fry until both sides are golden brown.

Serve the hot pancakes with any kind of stewed fruit.

NOTES:

* German Kartoffel Puffer -- A traditional German potato recipe. Not for people with weight problems.

* Be sure you make enough pancakes. They have the same effect as salted peanuts -- you can't stop eating!

: Difficulty: easy.
: Time: 15 minutes preparation, 5 minutes cooking.
: Precision: approximate measurement OK.

: Heinz Kindlimann
: Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland
: UUCP: kindlima@ethz
: X400: kindlimann@ife.ethz.CHUNET
: BITNET: kindlimann@czheth5a

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancakes

Servings: 1 Info

Ingredients:

Text

Preparation:

Here's another potato pancake tip. Take cold mashed potatoes, (instant are fine) and toss in a couple of eggs. Whip it good.
Brown a couple of tablespoons of dehydrated onion flakes in a skillet and mix them in too. Plop the mess down on a griddle, brown both sides and enjoy!

Posted by Stephen Ceideburg Nov 10 1989.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Potato Pancakes

Servings: 6 Servings

Ingredients:

Vegetable oil
3 cub Shredded potatoes (about 1 lb.)
½ cub Sliced green onionsOR- chopped onion
½ cub Pancake & Waffle Mix (Aunt Jemima Original)
2 tablespoon Water
½ teaspoon Salt (optional)

Preparation:

In large skillet, heat ¼-inch deep oil over medium-high heat to 375 F.
Combine remaining ingredients; mix well. For each pancake, drop scant ¼ cup potato mixture into skillet; shape into circle and flatten slightly with back of spoon. Fry 2 to 3 minutes per side or until golden brown.
Drain on absorbent paper. Serve hot with applesauce or sour cream, if desired.

NUTRITIONAL ANALYSIS per serving:
* calories 208
* carbohydrates 22 g
* protein 3 g
* fat 12 g
* calcium 61 mg
* sodium 170 mg
* cholesterol 0 mg
* dietary fiber 3 g

Source: "Hurry, Let's Eat!"
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip

Potato Pancakes - Food Processor

Servings: 12 Pancakes

Ingredients:

3 Eggs
1 medium Onion, quartered
3 medium Potatoes, peeled and cut to fit food chute
2 tablespoon All-purpose Flour
1 teaspoon Lemon juice
1 teaspoon Salt
½ teaspoon Pepper
Vegetable oil (for frying)

Preparation:

Note: KNIFE BLADE, BOWL, and DISC refer to food processor components.

Position KNIFE BLADE in BOWL; add eggs and process 5 seconds. Leave KNIFE BLADE in BOWL.

Add onion to BOWL. Position DISC above KNIFE BLADE, Shredding Side up.
Shred potatoes and continue processing until finely chopped.

Remove DISC from BOWL; add flour, lemon juice, salt, and pepper. Process 5 seconds.

In 10-inch skillet heat small amount of vegetable oil over medium high heat.

Spoon 2 heaping tablespoonfuls of potato mixture into skillet for each pancake. Brown on both sides until done, about 2 to 3 minutes per side.
Serve topped with sour cream.

From: General Electric's COOKING WITH A FOOD PROCESS ======================================================= =================== BBS: DomTech OS/2 Date: 01-29-94 (10:14) Number: 227 From: LINDSEY JONES Refer#: NONE To: WESLEY PITTS Recvd: NO Subj: Beans In Chili Conf: (6) Cooking

Potato Pancakes #1

Servings: 6 Servings

Ingredients:

¼ cub Milk
2 Eggs
½ small Onion; sliced
½ teaspoon Salt
¼ cub Flour
¼ teaspoon Baking powder
1 ½ cub Raw potatoes; diced

Preparation:

Place all ingredients in blender and process at high speed until completely chopped watery. Drop by tablespoon on hot, greased griddle.

GLEN HOSEY

PYONGTAEK, SOUTH KOREA

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Pancakes #2

Servings: 4 Servings

Ingredients:

4 pound Large potatoes
2 -(up to)
3 teaspoon Salt
4 Eggs
3 tablespoon Flour
2 large Onions
Oil or shortening

Preparation:

Wash and peel the potatoes; place them in cold, salted water immediately so they do not darken. Beat the eggs together with the flour and 1-½ teaspoon salt. Dry the potatoes and grate them coarsely. Peel and grate the onions in a cloth and squeeze thoroughly. Immediately combine with egg mixture. Heat the oil or shortening in a large skillet until it sputters.
Place the potato mixture by tablespoonsful in the hot fat, flattening each with a spatula. Fry about 2 minutes on each side or until brown and crisp.
The thinner the cake, the better it tastes. Serve 4 to 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Pancakes #3

Servings: 4 Servings

Ingredients:

FIRST SET:
¼ cub Milk
2 Eggs
1 small Onion; quartered
2 tablespoon Parsley
3 tablespoon Flour
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Baking powder
1 dash Worchestershire sauce
1 dash Nutmeg

SECOND SET:
2 medium Potatoes peeled and cutInto 1 inch cubes

Preparation:

Put first set of ingredients in blender in order given. Mix. Put in potatoes. Blend until finely chopped but NOT PUREED. Stop periodically to clean sides of blender with spatula. Cook in 2 tbsp hot oil in electric skillet at 350 F. Add 1 tbsp batter per pancake and spread out. Cook about 2 minutes for each side. Store on platter in warm oven while cooking rest.

Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

Date: Sun, 16 Jun 1996 03:05:58 -0500

From: mprothro@nwark.com (Michael Prothro)

MM-Recipes Digest V3 #167

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Pancakes #4

Servings: 6 Servings

Ingredients:

2 Beaten eggs
1 teaspoon Salt
2 tablespoon Matzo meal/flour
2 teaspoon Grated onion
Pepper to taste
Cooking fat

Preparation:

Peel and grate the raw potatoes; drain off all water. Put the potatoes into a large bowl and add the onion, eggs and seasoning> add the matzo meal/flour and mix well. Heat the cooking fat in a medium frying pan. Drop in the potato mixture, about 1 ½ tablespoon makes a nice pancake. Spread the mixture thin to make larger pancakes, makes them lighter and tastier.
Fry until golden brown; turn them over and repeat. Serve with applesauce or sour cream. Pancakes can be frozen between sheets of foil and reheated, in the foil, in a 450 degree oven until hot and crisp, about 15 minutes.

== Courtesy of Dale & Gail Shipp, Columbia Md. == -End Recipe Export-

Date: Sun, 16 Jun 1996 03:05:58 -0500

From: mprothro@nwark.com (Michael Prothro)

MM-Recipes Digest V3 #167

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Pancakes #5

Servings: 24 Servings

Ingredients:

6 pound Chef's Potatoes
3 Onions; Processed, strained
3 cub All-purpose flour
8 Egg yolk
3 tablespoon Kosher salt
2 tablespoon Black pepper

Preparation:

From: elayne@usa.pipeline.com (Elayne Cohen)

Date: Wed, 17 Jul 1996 21:55:39 GMT
Peel, cube, and simmer potatoes (or steam) until tender. Run through food mill. Combine with remaining ingredients. Spread on 2 oiled sheet pans.
Bake until golden brown. Portion into 3 squares. Package 2 to a portion.
Freeze some for future use.

JEWISH-FOOD digest 262

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Pancakes (Cook's Choice)

Servings: 1 Servings

Ingredients:

3 tablespoon Vegetable oil
4 Russet potatoes,; peeled andshredded
2 Scallions,; sliced
2 tablespoon Chopped parsley
1 Egg,; lightly beaten
Salt and pepper

Preparation:

Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt. Serve immediately.

Yield: 8 pancakes
Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1218

Posted to MC-Recipe Digest V1 #253

Date: Sun, 20 Oct 1996 18:10:08 -0400

From: Meg Antczak <meginny@frontiernet.net>

Potato Pancakes (Latkes My Way)

Servings: 6 Servings

Ingredients:

2 pound Potatoes, medium
2 medium Onions, peeled
2 large Eggs, well beaten
3 large Tablespoons flour, crackermeal, potato flour ormatzo meal
2 teaspoon Baking powder

Preparation:

1. Pare potatoes; let soak in bowl of ice water for 2 or 3 hours, drain.

2. Using fine grating disk of food processor, or the finest side of a four sided grater, grate potatoes into a medium bowl, grating the onions with the potatoes as you work. (The juice prevents the potatoes from darkening.)

3. Drain mixture through a large sieve set over a large bowl. Squeeze handfuls of the potato/onion mixture over sieve, allowing liquid to drain into the bowl. Let the liquid from the potatoes stand a few minutes to allow starch sediment to collect in the bottom of the bowl.

4. Meanwhile, mix the potato/onion mixture with the eggs, flour, baking powder, 1 teaspoon salt and dash of pepper. Add 1 tablespoon more flour, if needed to thicken mixture to consistancy of cooked cereal. Carefully pour or spoon off liquid from potatoes; add sediment only to the potato-egg mixture, stirring till just blended.

5. Preheat oven to 250 degrees F. In a 12" skillet, over medium high heat, heat ½" salad oil until hot but not smoking. Place heaping tablespoons of the potato mixture in the hot oil; with back of fork, flatten slightly. Fry about 5 pancakes at a time until golden, turning once, 3 minutes in all.
Remove pancakes with slotted spoon; drain on paper towel lined baking sheet. Place in oven to keep warm while frying remaining pancakes. If desired serve pancakes with applesauce or sour cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancakes (Latkes)

Servings: 4 Servings

Ingredients:

1 ½ cub Shredded potato (can use
Frozen "Simply Potato"
Shreds)
2 tablespoon Oat flour (or 2T rolled oats
Milled into flour)
¼ cub Chopped onion (or 4T dried
Onion)
¼ cub Water
pinch Salt, fresh ground black
Pepper

Preparation:

Mix flour and water, add onions and potato. Add a bit more water if needed to form thick pancake batter. Fry till golden brown with some darker spots in non-stick pan with a ½ second spray of Pam. Serve with applesauce.
Makes 4 large pancakes.

From the Healthy Heart Handbook.

I've had very good results with the plastic bags of frozen Simply Potato, a shredded potato that is the only one I could find without added oil. More costly than shredding your own potato, it saves time and also makes excellent hash browns (add onions, fry in non-stick pan, no oil).

Putting a little rolled oats into a blender or coffee mill makes oat flour in a jiffy. No need to go out and buy and store oat flour.

Posted by Neal Pinckney <neal@sirius.pixi.com> to the Fatfree Digest Vol.
12 Issue 15 Nov. 16, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancakes (Neighborhood Shopping)

Servings: 4 Servings

Ingredients:

2 pound Potatoes, grated into bowl
Of cold water
1 medium Onion, very finely chopped
2 Eggs
3 tablespoon Flour
1 ½ teaspoon Salt
1 ½ teaspoon Baking powder
½ teaspoon Pepper
Vegetable oil, for frying

Preparation:

Soak potatoes in the water 10 minutes; drain and squeeze dry in a kitchen towel. In large bowl combine all ingredients except oil; mix thoroughly.
Pour oil into large skillet to a depth of ⅛ inch; place over medium heat.
For each pancake, portion ½ cup Makes 4 to 6 servings (12 pancakes);

Recipe provided by The National Potato Promotion Board. Neighborhood Shopping 12/4/96 Typos by Bobbie Beers

Posted to MM-Recipes Digest V4 #072 by BobbieB1@aol.com on Mar 12, 1997

Potato Pancakes (No-Fry Latkes)

Servings: 14 Servings

Ingredients:

2 cub Shredded russet potatoes.
(about 3 peeled medium
Potatoes)
1 cub Finely chopped onion
1 cub Toasted wheat germ
2 Eggs
½ teaspoon Salt
½ teaspoon Pepper
Oil spray

Preparation:

Preheat oven to 425 F. In a large mixing bowl, blend all ingredients well using wooden spoon or hands. Coat two baking sheets with oil. Drop ¼ cupfuls of batter onto prepared sheets. Press down with the back of the measuring cup or your dampened hand. Bake 15 minutes, turn, then bake 10 minutes longer, or until browned all over. Serve with applesauce or sour cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancakes German Style (Kartoffelpfannkuchen)

Servings: 4 Servings

Ingredients:

2 ½ cub Potatoes; (2 large) *
3 cub ;water
1 teaspoon Lemon juice
1 Potato; boiled, mashed
1 Egg; large, beaten
2 tablespoon Milk
½ teaspoon Salt
Vegetable oil; as needed

Preparation:

* Potatoes are grated on medium grater. 2 ½ Cups Approx.¶ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well.
Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm.
Continue until all batter is used. Serve immediately.¶ NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 08, 1998

Potato Pancakes or Latkes

Servings: 4 Servings

Ingredients:

6 medium Russet potatoes (white willdo in a pinch)
Salt
1 small Onion, diced
2 Eggs
1/3 cub Flour
Salt & pepper to taste
Oil

Preparation:

Peel and grate the potatoes into a large bowl. Fill the large bowl with cold water. Let the potatoes soak for 10-15 minutes, swishing them occasionally. Drain. Refill with cold, salted water (not too much, and you don't need the salt if you are sodium-restricted). Soak for another 5-10 minutes. Drain in a colander. Drain a long time. Press them out, wait, and press more. Toss them around. Press some more (you get the picture).

Put the potatoes in the bowl with the diced onion, the eggs and the flour, mix together, and salt & pepper to taste.

Heat about ¼" of oil in a large skillet or electric frying pan to around 350F. Spoon about ½ c. of the potato mixture into the hot oil, spreading it out with the back of a pancake turner. Cook until brown on the bottom (3-4 minutes?); turn and cook until golden brown. Drain on paper towels.

Enjoy!

Gary -- Gary L Hewitt glhewitt@phoenix.princeton.edu

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancakes or Potato Cakes

Servings: 12 Servings

Ingredients:

2 pound Potatoes *
1 Medium onion *
2 Eggs
3 tablespoon Flour
1 ½ teaspoon Salt
½ teaspoon Baking powder
½ teaspoon Pepper
Vegetable oil for frying

Preparation:

Soak potatoes in the water for 10 minutes; drain and squeeae dry in a kitchen towel. In a large bowl, combine all ingredients except the oil; mix thoroughly. Pour oil into a large skillet to a depth of ⅛ inch;Place ofer medium heat. For each pancake, pour ½ cup potato mixture into the pan; flatten slightly. Cook about 6 minutes until crispy and brown, turning once. Repeat with more oil and remaining potato mixture. Serve with sour cream and applesauce, if desired. Makes 12 servings. * 2 pounds potatoes, grated into a bowl of cold water. * 1 medium onion, very finely chopped.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Pancakes Vonnas with Smoked Salmon and Osetra Cavi

Servings: 1 Servings

Ingredients:

3 large Idaho Potatoes, peeled anddiced
2 tablespoon Corn starch
2 Whole eggs
4 Egg whites
¼ cub Heavy creamSalt and pepper to taste
1 tablespoon Lemon juice
¼ cub Creme fraiche or sourcream
6 large Slices of smoked salmon
1 ounce jar of osetracaviar (optional)dill sprigs for garnish

Preparation:

Cook three large, peeled and diced potatoes in salted water When cooked, pass potatoes through a food mill or sieve with fine holes. Place puree in electric mixer with a paddle attachment. Add corn starch to mix thoroughly.
Slowly incorporate eggs and egg whites, then heavy cream. Season with salt and pepper to taste. Meanwhile, in a small bowl, stir the lemon juice into the creme fraiche. Set aside. Preheat non-stick skillet over medium heat.
Spoon the pancake mixture into skillet, keeping a round shape (s ilver dollar size). Cook for 90 seconds, then turn and cook until done. Place pancakes on plate and serve with one slice of smoked salmon, one tablespoon of the reserved creme fraiche mixture and a heaping teaspoon of caviar.
Garnish with dill and serve.

(Makes 6 appetizer servings)

From the files of Al Rice, North Pole Alaska. Feb 1994 Posted to MealMaster Recipes List, Digest #167

Date: Sun, 16 Jun 1996 03:05:58 -0500

From: mprothro@nwark.com (Michael Prothro)

Potato Pancakes W/applesauce

Servings: 8 Servings

Ingredients:

6 medium Baking potatoes
2 Eggs
¼ cub Finely grated onion
1/3 cub Flour
1 teaspoon Salt
Bacon fat or lard
Applesauce

Preparation:

Peel potatoes, drop into cold water. In large mixing bowl, beat eggs enough to break them up; add onion & gradually beat in flour & salt. Pat potatoes dry one at a time & grate coarsely into sieve or colander. Press each potato firmly into sieve to squeeze out water; stir into egg & onion batter immediately. Preheat oven to 250. In heavy 8-10 inch skillet, melt 8 Tbs bacon fat over high heat until it splutters. Pour in ½ cup of potato mixture; with large spatula, flatten into pancake about 5-inch in diameter.
Fry over medium heat 2 minutes on each side. When golden brown on each side & edges crispy, transfer to heated plate & keep warm in oven. Continue making pancakes, add more fat if necessary to keep depth of ¼ inch. Serve as soon as possible with applesauce or ligonberry preserves.

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Pancakes with Juniper

Servings: 6 Servings

Ingredients:

1 ½ pound Potatoes
Salt & pepper
1 Orange (grated zest only)
6 Juniper berries (or more)
Butter or oil

Preparation:

Peel and grate the potatoes. Season with salt, pepper, the finely grated orange zest and the pulverized juniper berries. Divide into six flattened heaps and fry in batches in a mixture of butter and oil until golden-brown and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest. Source:

Philippa Davenport in "Country Living" (British), November 1988. Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pancakes, Dordogne

Servings: 5 Servings

Ingredients:

¼ pound Bacon Slices
2 medium Idaho Potatoes; Peeled
2 Cloves Garlic; Peeled AndMinced
¼ pound Port Du Salut Cheese; Grated
1 Egg; Lightly Beaten
1 tablespoon Flour
Salt And Freshly GroundBlack Pepper
¼ cub Bacon Drippings

Preparation:

1. Place bacon in large skillet and cook over medium heat, turning once, until crisp, about 10 minutes. Drain on paper towels.

2. Crumble bacon into a large bowl. Coarsely grate potatoes into bowl, then working quickly so the potatoes don't discolor, mix in garlic, cheese, egg, and flour. Season with salt and pepper and mix thoroughly.

3. Heat fat in a large skillet over medium heat. Form potato mixture into 10 pancakes about 2" in diameter, squeezing out any excess moisture. Cook in batches until golden, about 4 minutes per side. Drain on paper towels and serve warm.

Recipe by: Saveur May/Jun 1997

Posted to MC-Recipe Digest V1 #993 by Suzy Wert <SuzyWert@aol.com> on Jan 8, 1998

Potato Pancakes,latkes

Servings: 100 Servings

Ingredients:

KOSHER GOURMET COOKBOOK:
4 Very large potatoes
1 Egg
1 tablespoon Salt
1 dash Pepper
1 tablespoon Flour
2 teaspoon Grated onion
½ teaspoon Baking powder

Preparation:

Peel and grate: 4 very large potatoes Drain off half the liquid: Add: 1 ea egg
1 tb. salt
1 xx dash pepper
1 tb. flour
2 ts grated onion
½ ts baking powder Mix very well.Drop by teaspoon into very hot oil (475 deg,) in skillet.Brown well on both sides.May be frozen by placing pancakes between layers of aluminum foil.When ready to serve,reheat uncovered,in 450 deg. oven until crispy.Serve with apple sauce.
This methord will give you 100 2" diameter pancakes.If you use a much larger spoon,cup,etc,you will of course get larger pancakes,less cooking, still the same delicious taste....

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Paprikash (Hungarian Potato Paprikash)

Servings: 4 Servings

Ingredients:

4 ounce Cooking oil
1 Clove of garlic, crushed
¼ teaspoon Caraway seeds
4 pound Potatoes, peeled andsliced thin.
2 Green peppers, seeded andcut intostrips
2 Onions, finely chopped
1 -2 cups of water
1 teaspoon Paprika
4 Tomatoes, peeled, seededand choppedSalt (you can vary theamount to your taste.)
1 In a heavy-bottomed casserole, heat the oil and fry the onions and
garlic. 2 Add the caraway seeds, paprika, and water. 3 Add the potatoes,
peppers, and tomatoes. 4 Simmer for thirty minutes.

Preparation:

Difficulty: easy. Time: 15 minutes preparation, 30 minutes cooking.
Precision: no need to measure.

Contributed by: Evelyn C. Leeper AT&T Information Systems Middletown, NJ

Date: 09-28-93 (15:31) Number: 730 From: JAY STEVENS Refer#:
NONE To: ALL Recvd: NO Subj: *RECIPE*Meatless Chili Conf: (121) Cuisine

Kieth Decker from Boston contributes:

From "The No Cholesterol (no kidding!) Cookbook" by Mary Carroll and Hal Strauss, Rodale Press, 1991, ISBN 0-87857-976-1:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Paprikash (Paprika Potatoes)

Servings: 4 Servings

Ingredients:

4 ounce Cooking oil
2 Onions, finely chopped
1 Garlic clove, crushed
¼ teaspoon Caraway seeds
1 teaspoon Paprika
1 cub Water (up to 2 C)
Salt to taste
4 pound Potatoes, peeledand sliced thin
2 Green peppers, seededand cut into strips
4 Tomatoes, peeled,seeded and chopped

Preparation:

In a heavy-bottomed casserole, heat the oil and fry the onions and garlic.
Add the caraway seeds, paprika and water. Add the potatoes, peppers and tomatoes. Simmer for thirty minutes.

NOTES:

* Hungarian potato paprikash -- From "Cuisines of the World," Exeter Books. A hearty dish, good as either a side dish or a vegetarian main course. Suitable for Passover. Yield: Serves 4 as main course.

* This makes a very good main course or side dish for Passover.

: Difficulty: easy.
: Time: 15 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.

: Evelyn C. Leeper
: ...ihnp4!mtgzz!ecl
: AT&T Information Systems
: Middletown, NJ

: Copyright (C) 1986 USENET Community Trust

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Parsley Bisque

Servings: 6 Servings

Ingredients:

1 cub Raw almonds or cashews
5 cub Vegetable stock or bouillon
1 pound Red-skinned potatoes unpeeled, cut into ½-inch cubes
2 medium Leeks; sliced (thoroughly washed)
1 cub Finely chopped fresh parsley
1 teaspoon Freshly squeezed lemon juice
1 teaspoon Fine sea salt
¼ teaspoon Freshly ground black pepper

Preparation:

Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.

Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.

In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes.

Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth.

Serve immediately.

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Potato Patties

Servings: 2 Servings

Ingredients:

2 cub Potatoes, seasoned & mashed
1 Egg, slightly beaten
1 tablespoon Onion, finely chopped
1 tablespoon Green pepper, chopped
2 tablespoon Oil

Preparation:

Combine all ingredients except oil; mix well. Shape into six patties.
Brown well in hot oil, about 4 minutes on each side. I use leftover mashed potatoes myself. Randy Rigg

Potato Pea Curry

Servings: 4 Servings

Ingredients:

3 large Baking potatoes; peeled
½ cub Clarified butter; divided
2 large Onions; diced
1 tablespoon Pureed garlic
1 tablespoon Freshly grated ginger
2 ½ tablespoon Ground cumin
1 teaspoon Turmeric
½ tablespoon Ground coriander
½ tablespoon Dried red pepper flakes
3 Peeled; seeded & dicedtomatoes
2 cub Water; (2 to 3)
1 tablespoon Salt
2 cub Fresh or frozen peas; thawed
1 tablespoon Palm sugar; or brown sugar
¼ cub Fresh lime juice
1 bunch Fresh cilantro; roughlychopped
Raita (yogurt-cucumbergarnish), for serving

Preparation:

Note: No raita recipe provided (but see any Indian cookbook) - HB

Cut potatoes into ½-inch dice. Place in a bowl and rinse with cold running water until water runs clear, to remove excess starch.

Heat ¼ cup of the clarified butter in a saucepan over mediumhigh heat.
Saute onions until brown.

At same time, heat remaining ¼ cup clarified butter in a large skillet over moderate heat. Fry potatoes until golden and add sauteed onions. Add garlic and ginger, and cook just long enough to release their aromas.
Remove from heat and add cumin, turmeric, coriander, and pepper flakes.
Return pan to moderate heat and cook 12 minutes, stirring constantly. Stir in tomatoes, water, and salt. Simmer, uncovered, until potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are heated through. Adjust seasonings and serve immediately with basmati rice and assorted chutneys and raita.

Chutney idea - see Spicy Apple Chutney in this collection Yield: 4 servings or 6 side dishes TAMALES WORLD TOUR SHOW #WT1A15

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997

Potato Peanut Butter Candy

Servings: 1 Servings

Ingredients:

½ cub Cold mashed potatoes
16 ounce Powdered sugar
½ teaspoon Vanilla
1 cub Smooth peanut butter

Preparation:

Place potatoes in large mixing bowl. Add vanilla and powdered sugar, 1 cup at a time. Mix until it resembles pie crust.

On a piece of waxed paper dusted with extra powdered sugar, roll into oblong shape to about ¼ inch thickness. Spread with peanut butter, covering the entire dough. Roll from long side as jelly roll. Chill, then slice.

Posted to FOODWINE Digest 19 October 96

Date: Sat, 19 Oct 1996 21:31:33 -0700

From: laura davis <ldavis@LINKNET.KITSAP.LIB.WA.US>

Potato Peanut Butter Pinwheels

Servings: 1 Servings

Ingredients:

1/3 cub Cold; unseasoned mashedpotatoes
¼ cub Butter
1 teaspoon Vanilla
5 cub Unsifted; 10x confectionerssugar
1 cub Peanut butter

Preparation:

Blend potaotes, butter & vanilla in large bowl or food processor until smooth. Add 10x sugar 1 cup at a time & mix until stiff enough to shape.
Roll out candy between 2 sheets of wax paper into a rectangle. Spread with peanut butter. Roll up from a long side jelly roll fashion. Cut roll in half to form 2 9" long rolls. Wrap in plastic wrap. Chill 2-3 hours. Slice in pieces.

Posted to EAT-L Digest by Gaye Stanton <chatter@USIT.NET> on Sep 11, 1997

Potato Peel Broth and Garlic Broth

Servings: 1 Servings

Ingredients:

POTATO PEEL BROTH:
6 Large, healthy brown-skinnedpotatoes, peels from only(up to 7)
1 large Onion
2 Carrots
1 Medium-sized stalk celery
2 quart Water
1 large Sprig parsley
1 .5 Tbs. Olive or mildvegetable oil
½ Bay leaf (up to 1)
¼ teaspoon Dried whole thyme
1 pinch Sage salt and pepper totaste
1 Clove garlic (optional)
1 dash Tabasco (optional)
1 dash Lemon juice (optional)

GARLIC BROTH:
1 Whole head garlic in placeof 1 clove

Preparation:

>From THE VEGETARIAN EPICURE BOOK TWO, by Anna Thomas, copyright 1978.

First scrub the potatoes very thoroughly and cut away any blemishes, then peel them, cutting off strips at least ¼ inch thick. Reserve the peeled potatoes for another use. Peel the onion and quarter it. Wash the carrots and celery and slice them.

Combine all the ingredients but the Tabasco and the lemon juice in a large pot and simmer for about 1 .5 hours, or until all the vegetables are very soft. If too much water evaporates during the cooking, add enough to keep all the vegetables covered with liquid. When the broth is done, there should be about 6 cups of it. But this may vary slightly. The most important thing is to taste it, smell it, look at it. If it is light brown, fragrant, and delicious, it's ready; if it seems weak, simmer it a bit longer and reduce it; if it seems too strong, add a bit of water.

For a clear broth, just strain out all the vegetables through a sieve and correct the seasoning if necessary. For a soup with the consistency of a thin puree, first fish out the celery, garlic, and bay leaf, then press everything through a fine sieve until only a rather pulp is left.

Finally, for giving both Potato Peel Broth and Garlic Broth that final touch of seasoning, I've found that a delightful flavor is brought out by the addition of a few drops of Tabasco or a few drops of lemon juice--or both.

Garlic Broth: Proceed exactly as for Potato Peel Broth, only add a full, large head of garlic rather than just one puny clove, and be sure to use olive oil. Break the head of garlic up intoseparate cloves and peel them if you wish, though they can also be used unpeeled--a method that many people feel yeilds richer flavor. Simmer the broth gently for a long time--1 .5 to 2 hours--and them strain everything out through a sieve for a fine, clear, and lelicate broth.

Each method yields about 6 cups of broth.

Posted to FOODWINE Digest 5 November 96

Date: Tue, 5 Nov 1996 16:33:23 EDT

From: Sharon Bostick <sharon@DELPHINUS.LIB.UMB.EDU>

Potato Pepperoni Dish

Servings: 6 Servings

Ingredients:

3 tablespoon Butter or margarine
5 large Unpeeled potatoes; cut in⅛" slices
1 small Onion; chopped
½ teaspoon Salt
⅛ teaspoon Pepper
2 cub Shredded mozzarella cheese
1 8 ounce can tomato sauce
1 3.5 ounce pkg sliced pepperoni
2 large Tomatoes; diced

Preparation:

In a 12-inch nonstick skillet, melt butter; remove from the heat. Arrange potatoes on the bottom and up the sides of the skillet; sprinkle with onion, salt and pepper. Cover and cook over low heat until the potatoes are tender, about 20 minutes. Sprinkle with cheese; layer with half of the tomato sauce, all of the pepperoni and tomatoes, and the remaining tomato sauce. Cover and cook on low until the cheese is melted and the tomatoes are heated through.

Recipe by: Quick Cooking - Premiere Issue

Posted to EAT-L Digest by The Taillons <taillon@ACCESS.MOUNTAIN.NET> on Jan 24, 1998

Potato Phoenix Nest

Servings: 4 Servings

Ingredients:

2 cub Medium-sized white newpotatoes, shredded
1 tablespoon Cornstarch
Oil for frying

Preparation:

A basket of golden potato shreds, called a Phoenix nest, makes a handsome presentation for almost any stir fried dish. After you eat the contents, you break the next apart with fingers and nibble. You can make one large next for a single entree or several small ones for individual servings.
Because the nests are an open mesh, plan to fill them with a stir fried dish that has a light glaze rather than a heavy gravy. To make a Phoenix nest you need 2 sieves of the same size, one to act as a form and one to hold the shreds in place as they cook. To hold the cooking oil, use a deep pan or wok in which the sieves will fit comfortably. To determine how much oil to use, place an empty sieve in the pan, then pour in enough oil to cover at least ¾ of the sieve. Nests are made of potato, sweet potato or taro root. If made ahead, stack nests, separated by paper towels, and seal in a plastic bag. They can be stored at room temperature for up to 2 days.

Squeeze potato, by the handful, to eliminate liquid, then place in a bowl.
Sprinkle cornstarch over potato and toss to distribute cornstarch evenly and loosen shreds. Arrange a handful of shreds inside one sieve in a latticework over the bottom and at least halfway up the side. Fit second sieve inside first. Heat oil to 325 degrees on a deep-frying thermometer, place sieve in pan, and cook nest until golden brown (about 3 or 4 minutes). Remove from oil and lift of top sieve. Loosen edge of nest with tip of a sharp knife, then gently remove nest and drain on paper towels.
Makes 4 to 5 four inch nests.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Picatta

Servings: 1 Servings

Ingredients:

2 ½ medium Potatoes; pre-cooked withskin
3 teaspoon Olive oil
2 ½ Cloves garlic; minced
½ Lemon
1 teaspoon Capers
Salt and lots of freshlyground black pepp

Preparation:

Slice pre-cooked potatoes into thin slices. Heat olive oil in non-stick skillet. Add garlic and saute briefly. Lower heat to medium and saute potatoes until warmed through. Add capers, squeeze lemon juice over, and add salt and pepper as desired. Toss until lemon juice is absorbed and capers are warmed through. If you want some ``juice'' with this, you can add a bit of broth. I personally like them kind of ``dry''.

Recipe by: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)

Posted to MC-Recipe Digest V1 #985 by The Meades <kmeade@idsonline.com> on Jan 4, 1998

Potato Pie

Servings: 1 Servings

Ingredients:

1 Pie crust
1 cub Potatoes, cooked
¾ cub Sugar
½ teaspoon Salt
½ teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Cloves
3 Eggs, slightly beaten
1 cub Milk

Preparation:

Mix all ingredients with mixer. Pour into unbaked pie shell and bake until light brown at 325 degrees. Randy Rigg

Potato Pie

Servings: 8 Servings

Ingredients:

3 medium Potatoes, cut into chunks
¼ cub Water
½ teaspoon Salt
⅛ teaspoon Black pepper
1 teaspoon Vegetable oil
½ teaspoon Paprika
1 Onion, diced
1 cub Frozen peas
1 Broccoli head, cut intoflorets
1 Green pepper, diced
4 medium Carrots, diced
½ teaspoon Basil
1 cub Chopped fresh tomatoes
1 bunch Collards or kale, chopped
1 teaspoon Salt
1 tablespoon Vegetable oil

Preparation:

Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil

Set aside.

Saute onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt. Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes. Add collards or kale and cook for another 5 minutes.

Put vegetables into a medium baking dish. Top with mashed potatoes and sprinkle with paprika. Bake at 350'F. for 10-15 minutes and serve.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Potato Pie Ala "Georges At the Cove"

Servings: 1 Servings

Ingredients:

See Directions

Preparation:

Slice very thin, enough russet potatoes to fill a deep pie pan. (If you don't own a great slicer, use a cheap potato peeler). Layer the potatoes in the pan, and sprinkle on olive oil after each layer. I'd guess about quarter of a cup in all. Bake in a 350 degree oven until ALMOST done! Take out of oven and let cool a little. Now carefully slice into pie like wedges and DEEP FRY in Canola Oil. That's it. Of course you could add garlic or shallots or whatever you liked, but this is how they do it. They end up being wedges of hot crisp slices that are tender in the middle. Let us know how you like them Love, Louise Posted by RUBYdakoda

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Pie Crust

Servings: 19 Servings

Ingredients:

1 cub Potatoes; mashed, unseasonedat room temperature
¼ cub Oil
1 cub Whole wheat pastry flour
1 teaspoon Baking powder
¼ teaspoon Sea salt
1 tablespoon ;water, or more, if needed

Preparation:

Whip together the potatoes and oil, using wire whisk or fork.

Mix together the flour, baking powder, and salt. Add the flour mixture to the potato mixture. Using a fork or your hands, blend the two mixtures together. do not over work.If the dough is too dry to hold together, gradually add a little water. (If your mashed potatoes are fairly moist you will not need to add any water.
However, if they are dry, slowly sprinkle water onto the dough until it is moist enough to hold together.)

Roll the dough out onto apiece of wax paper. Sprinkle the counter or tabletop with a few drops of water to keep the paper from slipping, and sprinkle the dough with flour to keepthe rolling pin from sticking.

Pick up the dough by the edges of the paper and place it (paper side up) in a pie plate. Carefully peel off the paper. Flute the edges of the pie crust, fill and bake according to the recipe of your choice.

From DEEANNE's recipe files

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pie Dessert

Servings: 4 Servings

Ingredients:

½ pound Boiled potatoes
¼ pound Butter, melted
¾ pound Sugar
3 Almonds, pounded
1 tablespoon Orange extract
6 Eggs*
4 fluid ounce Whiskey

Preparation:

Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Pie Dessert (Irish)

Servings: 4 Servings

Ingredients:

½ pound Boiled potatoes
¼ pound Butter, melted
¾ pound Sugar
3 Almonds, pounded
1 tablespoon Orange extract
6 Eggs*
4 fluid ounce Whiskey

Preparation:

Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-colored, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskey, and when combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of butcher paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip

Potato Pierogi Pt 1

Servings: 1 Servings

Ingredients:

1 Egg
2 tablespoon (heaping) sour cream
1 cub Milk
1 cub Water
4 ½ cub All-purpose flour; (up to 5)
4 tablespoon Unsalted butter; melted
2 tablespoon Cornmeal
5 pound Baking potatoes*; peeled andquartered
¼ pound Unsalted butter (1 stick);melted
2 ounce (about ½ cup) cheddarcheese; grated
4 ounce Cream cheese
Coarse salt; to taste
Freshly ground black pepper;to taste

Preparation:

* About 10 medium potatoes

1. In a medium bowl whisk the egg. Add the sour cream and whisk until smooth. Add the milk and water and whisk until combined. Slowly add about 3 cups of flour and stir to combine with a wooden spoon.

2. Turn dough out onto a well floured surface and work in about 1 cup flour as you knead. Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in to it. Continue kneading for about 8 to 10 minutes working in another ½ cup flour. The dough should be elastic in texture and no longer sticky. Be careful not to add too much flour as this will toughen the dough. Place dough in a lightly floured bowl and cover with plastic wrap and let rest while you prepare the filling.

3. Cook potatoes in salted boiling water until fork-tender. Drain and mash with a potato masher. Add melted butter and cheeses, and continue to mash until well incorporated. Season with salt and pepper to taste. Place a large pot of salted water over high heat and bring to a boil. Lay a clean linen towel on your counter and evenly distribute cornmeal on it to prevent sticking.

4. On a floured surface, roll out dough to about ⅛" thick. Using a glass or cookie cutter measuring 2 ½" diameter cut out as many circles as possible. Gather scraps together and reroll, and continue cutting.

5. Form filling into 1 ½" balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling and pinch the edges forming a well-sealed crescent. Transfer to linen towel.
Continue this process until all dough circles are filled.

6. Place pierogi in the boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about 1 more minute. Meanwhile, drizzle platter with melted butter.
Remove pierogi from pot and transfer to platter to prevent sticking. Serve immediately.

MAKES ABOUT 60

SOURCES Special thanks to Martha Kostyra. Kielbasa, $3.99 a pound, available locally only from Kurowycky Meat Products, 124 First Avenue, New York, NY 10009; 212-477-0344.

COOKING: POTATO PIEROGI WITH MRS. KOSTYRA A family's rich heritage is often passed down through generations in the foods they eat and the recipes they share. Though Martha Stewart's grandparents came to the United States from Poland in the early twentieth century, she still enjoys the culinary legacy they brought with them.

Martha Kostyra joins her daughter, Martha Stewart, to demonstrate how to make her irresistible homemade pierogi. These delicious crescent-shaped noodle dumplings are stuffed with a variety of fillings, like potato and cheese, spiced meat, cabbage, or mushrooms. Sometimes fruit fillings are used, and the pierogi are sprinkled with sugar. Mrs. Kostyra shows how to make the dough and a potato filling, and how to seal each dumpling before cooking them in boiling water. Pierogi bob to the surface of the cooking water when they're done.
continued in part 2

Potato Pierogi Pt 2

Servings: 1 Servings

Ingredients:

See part 1

Preparation:

Pierogi were traditionally served as a meatless dish during Lent, but evolved into a popular sidedish. You might serve them with kielbasa, an Eastern European spiced sausage. Martha Stewart's favorite kielbasa comes from Kurowycky Meat Products, an outstanding Ukrainian meat market located on the Lower East Side of Manhattan.

>From Martha Stewart's Web Page and formatted using MC_Buster.

Recipe by: Martha Stewart's Mother: Martha Kostyra

Posted to recipelu-digest Volume 01 Number 337 by Carole Jarvis <jarvis@qns.com> on Dec 03, 1997

Potato Pig's Foot Stew

Servings: 1 Servings

Ingredients:

4 5 lb. pig's feet or hocks
8 quart Water
8 Potatoes
10 Carrots
1 can Lima beans
1 cub Milk
2 tablespoon Flour
2 teaspoon Curry

Preparation:

In covered pot, boil pig's feet in water until tender. Remove and while cooling cube potatoes with skins retained, slice carrots. Add to boiling water. Add lima beans. Cook vegetables al dente. In last 30 minutes of cooking replace cubed meat. Cream flour in the milk and add, stirring constantly. Season with curry.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pizza

Servings: 6 Servings

Ingredients:

5 Potatoes, unpeeled, thinly
Sliced
1 Onion, thinly sliced
2 tablespoon Olive oil
½ Sweet red pepper, slivered
2 Cloves garlic, minced
1 tablespoon Minced fresh parsley
½ teaspoon Salt
¼ teaspoon Rosemary and pepper
½ cub Shredded provolone or
Mozzarella
¼ cub Freshly grated parmesan

Preparation:

In bowl, toss together potatoes, onion and oil. Stir in red pepper, garlic, parsley, salt, rosemary and pepper. Brush 12 inch pizza pan with oil; spread with potato mixture. Bake in 450 oven for 15 minutes or until tender, brown and crisp. Sprinkle with cheeses, bake for 5 to 8 minutes longer or until golden brown.

Potato Poblano Soup

Servings: 1 Servings

Ingredients:

2 Strips bacon, cut into,½"wide pieces
1 medium Onion,, chopped
4 Poblano chiles, roasted,seeded,, peeled and diced
2 teaspoon Salt
1 teaspoon Fresh black pepper
3 Garlic cloves,, minced
1 quart Chicken stock
6 medium Yukon Gold potatoes or 8-10small red new potatoes,peeled and chopped
1 cub Crema, Creme Fraiche or sourcream
½ cub Grated Anejo cheese,(optional)

Preparation:

In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes.
Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.

Yield: 6-8 servings
Posted to MC-Recipe Digest V1 #325

Recipe by: TOO HOT TAMALES SHOW #TH6142=7F

From: Meg Antczak <meginny@frontiernet.net>

Date: Sun, 1 Dec 1996 22:57:11 -0500

Potato Pork Chop Casserole

Servings: 3 Servings

Ingredients:

1 can Mushroom soup
1 small Carton of sour cream
¼ cub Water
1 tablespoon Parsley
Salt and pepper to taste
6 Pork chops
2 cub Potatoes

Preparation:

Mix above ingredients. Brown pork chops. Slice 2 cups of potatoes thin.
Alternate layers of mix and potatoes. Salt and pepper to taste. Cover with pork chops. Bake 1 hour and 15 minutes at 375 degrees covered. Randy Rigg Posted to MM-Recipes Digest V3 #263

Date: Wed, 25 Sep 1996 18:29:47 -0500

From: netdir@cyberspc.mb.ca (S.Pickell)

Potato Pot Pie

Servings: 6 Servings

Ingredients:

8 ounce Mushroooms, sliced
1 ½ cub Dressing, Miracle Whip
2 tablespoon Dressing, Miracle Whip
2 cub Chicken or turkey, cooked,
Chopped
10 ounce Vegetables, mixed, frozen,
Thawed and drained
¼ cub Onion, chopped
¼ cub Flour
1 ¼ cub Milk
1 teaspoon Basil, leaves, dried
½ teaspoon Salt
½ teaspoon Pepper
1 ½ cub Cheese, cheddar, shredded
2 cub Potatoes, mashed, hot

Preparation:

Cook mushrooms and onions in 2 tb dressing over med-high heat. Add flour and seasonings; gradually add milk, stirring until thickened. Stir in 1 cup dressing, turkey, vegetables and 1 cup cheese; cook 5 minutes. spoon mixture into 1 ½ quart cassrole. Stir ½ cup dressing into potatoes. Top casserole with potato mixture; broil until golden. Sprinkle with remaining cheese; broil until cheese begins to melt.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Potage

Servings: 4 Servings

Ingredients:

½ cub Celery; sliced
¼ cub Onion; chopped
2 tablespoon Margarine
1 8 ounce package cream cheese;cubed
1 cub Milk
2 cub Potato; chopped and cooked
½ cub Water
2 tablespoon Parmesan cheese; Grated
½ teaspoon Dry mustard
½ teaspoon Salt
dash Pepper

Preparation:

Saute celery and onion in margarine. Add cream cheese and milk; stir over low heat until cream cheese is melted. Stir in remaining ingredients; heat thoroughly.
Posted to MC-Recipe Digest V1 #210

Date: Wed, 21 Aug 1996 09:33:04 -0400 (EDT)

From: "jamie@whitepines.mv.com" <jamie@whitepines.mv.com> Serving Ideas : Great on cold days with crusty bread and a fruit dessert.

Potato Primavera Spud

Servings: 2 Servings

Ingredients:

STUFFED SPUDS:
2 tablespoon Pinenuts
2 Baked potatoes
½ cub White sauce
⅛ teaspoon Salt
¼ cub Parmesan
¼ cub Peas, cooked
¼ cub Carrots, dice, cooked
¼ cub Yellow squash, diced, cooked
½ cub Sm broccoli flowerets cooked
½ cub Onion, chpd, cooked
1 small Tomato, peeled, diced

Preparation:

Toast pine nuts in 350 Foven, 8-10 mins or until golden brown. Watch them carefully as they burn easily. Set aside. Cut a thin slice from the top of each potato. Remove pulp, being careful not to tear the shells. Keep shells warm. Crumble potato pulp. Add white sauce, salt, and Parmesan; mix thoroughly. Add all other vegs except tomatoes; mix well. Add pine nuts; mix thoroughly. Heap into shells. Garnish with diced toamto.

Note: You may vary the vegs according to what you have on hand. It is best to have a colorful combo, all cooked just crisp-tender. You may either heat the white sauce and vegs before adding to crumbled potato pulp, or add them cold and put the stuffed potato in a 350 F oven, 10-15 mins before garnishing with tomato.
Posted to MM-Recipes Digest V3 #199

Date: Tue, 9 Jul 1996 19:53:29 -0400

From: Dan Schamber <dansch@haven.ios.com>

Potato Pudding

Servings: 1 Servings

Ingredients:

6 Potatoes
1 Onion
6 ounce Bacon
5 ounce Evaporated milk
5 Eggs
Salt and peppert to tast
1 tablespoon Butter

Preparation:

Grate potatoes, finely chop the onion, beat the eggs, and chop the bacon into small pieces and brown until slightly crisp. Mix all ingredients together well. Pour into greased IRON SKILLET. Bake at 425 degrees for ½ hour then turn oven to 350 to 325 for ½ hour or until knife inserted into center comes out clean. The iron skillet makes it crispy. Can be eaten with ketchup, apple sauce, sour cream, or whatever appeals to you.

Note: Acquired from David Thekorn (WNGC51A) Prodigy December 31, 1991.
David obtained from a T.V. cooking show on Lithuanian cooking.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pudding (Kartofshka Pynding) Russia

Servings: 1 Servings

Ingredients:

3 large Potatoes, grated
1 large Onion, grated
¼ cub Dairy sour cream
1 cub Flour
2 Egg yolks,beaten
Salt and pepper to taste
2 Egg whites, beaten stiff

Preparation:

from:the wonderful world of cooking

Combine potatoes, onion, and sour cream. Sift in flour. Mix well. add egg yolks and seasoning. Mix well. Fold in egg whites. Turn into greased 9 inch pie pan. Bake at 350 deg F. for 30 minutes. Serve with spiced applesauce. Serves 4-6
Posted to Recipe Archive - 20 October 96

Date: Sun, 20 Oct 96 13:31:02 EDT

submitted by: LeiG@aol.com

Potato Puddings

Servings: 16 Servings

Ingredients:

12 medium All purpose potatoes
2 Onions
4 Eggs; beaten
1 cub Flour
1 teaspoon Baking powder
1 tablespoon Salt
½ teaspoon Pepper
4 ounce Butter; melted

Preparation:

Peel potatoes and grate in the food processor. Drain well and place in a large bowl. Grate the onions and add to the potatoes along with the eggs and mix well. Don't allow too much time to pass or the potatoes will darken. Combine the flouf, baking powder,salt and pepper and blend into the potato mixture. Add the melted butter and stir well. Spoon into greased muufin cups, filling up to the top. Bake at 375 for about 1 hour, until brown and crusty. Cool for a few minutes, then remove by running a knife around each one. Cool completely, wrap and freeze. To serve, reheat in the oven, wrapped or microwave.

Recipe by: Freeze with Ease

Posted to recipelu-digest by Lynn Nelson <lynnn@erols.com> on Mar 13, 1998

Potato Puff

Servings: 6 Servings

Ingredients:

4 cub Potato, pureed
¼ cub Butter
½ cub Milk
2 Eggs, separated
Salt and pepper to taste
¼ cub Parmesan cheese, grated

Preparation:

Heat butter and milk until butter is melted. Beat into potato puree. Beat in egg yolks and seasoning. Beat whites until stiff and fold in. Turn mixture into buttered 1 ½ quart baking dish. Sprinkle with cheese. Bake at 350° for 30-40 minutes until puffed and golden.

Recipe by: Sauce It! Garden Way Books

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 22, 1997.

Potato Puff Rolls

Servings: 2 Servings

Ingredients:

½ cub Mashed potatoes
1 cub Milk
¼ cub Shortening (I always usedbutter or margerine)
¼ cub Sugar
1 teaspoon Salt
1 package Yeast
¼ cub Warm water
4 To 4 ½ C flour
1 Egg

Preparation:

Scald milk, add shortening, sugar, salt and potatoes. let cool to lukewarm.
sprinkle yeast on warm water, stir to dissolve. Combine milk mixture, yeast, 2 C flour and egg. Beat well by hand or with electric beater until batter is smooth, about 2 minutes. Gradually stir in enough extra flour a little at a time to make a soft dough that leaves the side of the bowl.

Turn onto floured board and knead til satiny and elastic..five or 10 minutes. Place in greased bowl and let rise until doubled, about an hour and a half. Punch down.

Shape in a ball and let rest for 10 minutes. Then pinch off small pieces of dough, shape into balls to half-fill greased muffin tins.

cover and let rise until almost doubled, about an hour. bake at 400 degrees for 10 to 12 minutes. makes 2 dozen.

Potato Puffs

Servings: 6 Servings

Ingredients:

3 cub Mashed potatoes
1 Egg well beaten

Preparation:

Mix potatoes and egg well. Season with salt and pepper. Drop by tsps. on greased baking sheet and bake in moderate oven until brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Puffs

Servings: 5 Servings

Ingredients:

3 cub Warm mashed potatoes
Salt and pepper to taste
3 Eggs, separated
1 teaspoon Minced onion
2 tablespoon Chopped parsely

Preparation:

1. Beat egg yolk; add mashed potatoes, parsely, seasoning, and onions.
2. Beat egg whites until stiff; fold into potato mixture.
3. Bake in greased muffin pans at 350 degrees until browned.
These are often served in the following manner: Get one of those bag-and-nozzle things that bakeries use to squirt icing onto cakes for decorations. Fill it with the potato puff mixture and edge a serving platter or serving plank with curlicues of potato puffs. Bake until browned (only a few minutes), then place your main course in the center so that it is bordered with potato puff flourishes. Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Pups

Servings: 6 Servings

Ingredients:

8 Hot dogs
2 cub Mashed potatoes
½ teaspoon Dry mustard

Preparation:

From: Grandma Sheila, COOKING echo

Split hot dogs the long way not quite all the way through. Fill split opening with mashed potatoes mixed with dry mustard. Sprinkle the top with paprika. Bake in 375 degree oven for about 15 minutes or until heated through and slightly browned on top. Can also be topped with some grated cheese (cheddar or parmesan).

These make a great lunch or dinner for kids. Mine used to ask for them regularly - still do now that they are grown.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Potato Puree (Puree De Papas)

Servings: 1 Servings

Ingredients:

6 Medium-size russet or otherstarchy potatoes (about 2½ to 3 pounds) scrubbedand quartered but unpeeled
2 Medium-size carrots; peeledand cut into ¼-inch dice
1 cub Tiny new peas; fresh orfrozen
¾ cub Mexican crema; or heavycream
1 large Egg; beaten
2 teaspoon (or to taste) preparedyellow mustard
4 tablespoon Unsalted butter
1 Medium-size onion; finelychopped
1 Garlice clove; minced
¼ cub Minced italian parsleyleaves
1 Jar (3-oz) pickled pearlonions, drained
½ cub Pitted green olives; drainedand sliced
¼ cub (or to taste) pickledjalapeno chiles, drainedand finely chopped
Freshly ground black pepper
½ teaspoon Salt (optional)

Preparation:

Prepare the vegetables. Have a medium-size saucepan of boiling salted water. Add the potatoes and cook until tender, about 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots and cook until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.

In a large bowl, mash the potatoes with a potato masher. Add the crema and mix to combine. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.

Preheat the oven to 350 degrees.

In a medium-size skillet, melt the butter over medium high heat until fragrant and sizzling but not browned. Add the onion and garlic and cook, stirring for 3 minutes, until the onion is translucent. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes.
Stir in the diced carrots, peas, pickled onion, olives, and jalapenos.
Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8997

Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997

Potato Raita

Servings: 4 Servings

Ingredients:

2 ½ cub Plain yogurt
¼ cub Half-and-half
1 teaspoon Salt
¼ teaspoon Black pepper
2 cub Boiled, diced potatoes
1 teaspoon Cumin powder
2 tablespoon Fresh chopped corianderor cilantro
1 Green chili, sliced (opt)

Preparation:

Mix the yogurt, half-and-half, salt and black pepper in a blender for 20-30 seconds. In a bowl, mix the diced potatoes with the yogurt mixture. Garnish with the cumin powder, coriander and green chili.
Chill for about 30 minutes before serving.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Potato Ratatouille (Lf)

Servings: 4 Servings

Ingredients:

2 large Yellow onions, chopped
2 cl Garlic, minced
1 1/3 cub Water
3 Green peppers, chopped
4 Zucchini, sliced
2 large Potatoes, peeled & chopped
4 cub Peeled and chopped tomatoes
(or 1 32 oz. can)
1 teaspoon Fresh basil, chopped
(or ½ ts. dried)
1 teaspoon Fresh oregano, chopped
(or 1.2 ts. dried)
2 tablespoon Fresh parsley, chopped
(or 1 tb. dried)
Fresh ground pepper to taste

PER SERVING:
142 *cals
4 *gm protein
1/3 *gm fat
30 *gm carbo
21 *mg sodium
6 *gm fiber

Preparation:

Place onions and garlic in a large pot with water.
Cook and stir for about 3 minutes. Add remaining ingredients, except pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Season with pepper before serving.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Potato Refrigerator Dough

Servings: 1 Servings

Ingredients:

1 package Active dry yeast
1 ½ cub Warm water; (105-115degrees)
2/3 cub Sugar
1 ½ teaspoon Salt
2/3 cub Shortening
2 Eggs
1 cub Lukewarm mashed potatoes
All -purpose flour; (7-7 ½cups)

Preparation:

Disslove yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept in the refrigerator up to 5 days at 45 degrees or below. Keep covered.) When ready to use, punch down dough. Shape into 1" balls. Place into lightly greased round cake pans. Brush with butter. Bake at 400F for 20 minutes.

Recipe by: Betty Crocker's Cookbook Posted to EAT-L Digest by Nancy Pallotta <nancee@NEO.LRUN.COM> on Sep 1, 1997

Potato Refrigerator Rolls

Servings: 1 Servings

Ingredients:

1 ½ cub Warm Water; (110-115)
1 package Yeast
2/3 cub Sugar
1 ½ teaspoon Salt
2/3 cub Shortening; Softened
2 Eggs
1 cub Mashed Potatoes; Lukewarm
7 cub Flour; to 7 ½

Preparation:

In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs,and potatoes. Mix flour in until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased side up in greased bowl. Cover with damp cloth, place in refrigerator. About 2 hrs. before baking, shape dough into rolls. Cover and let rise until double. 1 ½-2 hrs. Heat oven to 400. Bake 12-15 min.

By: Mrs. Elmer Livingston You asked for a potato roll recipe. This is from my hometown recipe book. I have not tried it personally yet, but my grandmother and I have made kolache's with potato dough and they are great!
I do not have a bread machine so I do it all by hand.

>From: Cynthia Tindall-Cox <cynthia-tindall-cox@uiowa.edu> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Mrs. Elmer Livingston

Potato Reuben Casserole

Servings: 1 Servings

Ingredients:

2 2/3 cub Water
¼ cub Margarine or butter
½ teaspoon Salt
1 cub Milk
2 2/3 cub Hungry Jack Mashed Potatoes
½ cub Finely chopped peeled GrannySmith apple
1 teaspoon Caraway seed
1 can (14-oz.) Bavarian-stylesauerkraut, well drained
2 package (2.5-oz.) sliced cookedcorned beef, chopped
4 ounce (1 cup) cubed or shreddedSwiss cheese
Paprika

Preparation:

Ready in 30 minutes

In large saucepan, combine water, margarine and salt. Bring to a boil over medium-high heat. Remove from heat. Add milk and potato flakes; stir with fork until of desired consistency. Stir in apple, caraway seed and sauerkraut; mix well.

Spray 2-quart microwave-safe casserole with nonstick cooking spray. Spoon half of potato mixture into spray-coated casserole. Top with corned beef and cheese. Top with remaining potato mixture. Cover; microwave on HIGH for 10 to 14 minutes or until casserole is thoroughly heated and cheese is melted.* Sprinkle with paprika. 4 (1 ½-cup) servings

TIP: * To bake in oven, heat oven to 350 F. Bake 20 to 25 minutes or until casserole is thoroughly heated and cheese is melted.

M. Johnson Anoka, Minnesota =46inalist in the 1996 Pillsbury Bake-Off Contest

Posted to recipelu-digest Volume 01 Number 171 by "Laura J.Bettingen" <labette@sprynet.com> on Oct 27, 1997

Potato Rice Pancakes

Servings: 1 Recipe

Ingredients:

1 ½ cub AM Brown Rice Flour
½ cub AM Potato Flakes
1 tablespoon Non-alum baking powder
1 teaspoon Sea salt (optional)
3 tablespoon AM Unrefined Vegetable Oil
2 cub Water or soymilk
2 Eggs (optional)

Preparation:

Mix dry and liquid ingredients separately; then combine and stir well.
Pour small amounts of batter onto a hot, non-stick griddle and bake.
Serve with syrup or gravy.

NOTE: this recipe does not work well for waffles. The addition of eggs gives them more the consistency of wheat flour pancakes.

Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Potato Risotto

Servings: 1 Servings

Ingredients:

4 Idaho Potatoes, peeled andfinely diced
1 tablespoon Chopped shallots
1 tablespoon Olive oil 3cups heavy cream
2 tablespoon Parmesan cheese
½ tablespoon Fresh chopped lemon thymesalt and pepper to taste

Preparation:

Blanch Idaho Potatoes by boiling for 7 minutes, then drain and set aside.
Saut shallots in olive oil over medium heat 3 minutes or until soft. Add cream and boil rapidly until mixture thickens and is reduced by ¼. Stir in cheese, potatoes, thyme, salt and pepper to taste.

(Makes 4 servings)

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Risotto with Mushrooms

Servings: 1 Servings

Ingredients:

2 pound Russet potatoes, (about 8medium) peeled
2 cub Heavy cream
¼ pound Shiitake or other freshmushrooms, ends trimmed andthinly diced (¼ to ½)
¼ cub Freshly grated Parmesancheese, (about 1-ounce)
Salt and freshly groundblack pepper to taste

Preparation:

To prepare the potatoes, carefully cut potatoes into thin, even slices using a knife or food processor with a slicing blade. Cut the slices into ⅛ inch wide strips. Cut the strips crosswise into very fine dice the size of rice grains. As the potatoes are cut, place them in a large bowl of cold water. (This can be prepared ahead to this point and set aside at room temperature in the bowl covered with cold water.) To cook, bring 1 cup of the cream to a boil in a heavy large nonstick saucepan over mediumhigh heat. Drain the potatoes and add them to the cream. Simmer gently, adjusting the heat, until the cream is absorbed, stirring occasionally.
Pour in ½ of the remaining cream with all of the mushrooms. Simmer gently until the cream is absorbed, stirring occasionally. (This can prepared to this point about 1 ½ hours ahead and set aside at cool room temperature.) To serve, bring to a simmer and pour in the remaining cream. Simmer until thickened and the cream is absorbed (the potatoes will start to meld together), for about 20 minutes. Stir in the Parmesan. Season with salt and pepper. Mound in a vegetable dish or spoon out onto 4 to 6 large plates with an entree. Serve immediately. Yield: 4 to 6 servings

Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97

Potato Rolled Savoury Beef

Servings: 1 Servings

Ingredients:

3 pound Boneless roast
2 Sticks of fresh driedsavoury
Salt & pepper & ginger
1 small Onion finely chopped
3 medium Cloves of garlic (I like thestuff, and this was ratherweak)
4 Small-med potatoes sliced

Preparation:

Take the roast and cut it sot that it will look like a big, long, flat steak. Salt & pepper & ginger & savoury steak. Put a thin layer of potatoes, then layer the onion and garlic, some more salt/pepper/ginger/savoury, and then one last thin layer of potatoes. Make sure that the potatoes are not up to the edges of the roast. Roll the roast up like a jelly roll. It's easier if you have an extra pair of hands to hold the sides of it while you are rolling it up. Use cooking twine to tie up the roast. Make sure that the roast won't fall apart while cooking, so tie up the roast in both directions. Place the roast in pan, ½-1 cup of water, some more sliced potatoes, quartered onion, chunks of carrots, some more salt & pepper for the vegetables. Cook in 325F oven for about 1 hour.
Keep in mind that the potatoes take longer than the beef to cook, but if you have only a thin layer of potatoes in the roll it should be ok. Though when I made this up, I had a thick layer of potatoes and the center ones didn't cook very well.

Posted to FOODWINE Digest 28 Nov 96

From: "J. Meade" <meade@AURACOM.COM>

Date: Fri, 29 Nov 1996 11:26:53 -0400

Potato Rolls

Servings: 24 Servings

Ingredients:

1 package Active dry yeast
¼ cub Warm water
½ cub Hot mashed potatoes
¼ cub Shortening
¼ cub Sugar
1 ½ teaspoon Salt
1 cub Milk, scalded
1 Egg
4 cub Sifted flouror more

Preparation:

Soften yeast in warm water (110~).

Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm.
Add softened yeast and egg.
Stir in 2 cups flour, beat well. Stir in enough remaining flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about6 to 8 minutes. Place in lightly greased bowl, cover and let rise until doubled, about 1 hour. Punch down, shape into ball, cover and let rest 10 minutes.

Shape into rolls and place on greased baking sheet.
Let rise until doubled, about 1 hour. Bake in 400~ oven 10 to 12 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Rolls (Aardappel Broodjes) Netherlands

Servings: 1 Servings

Ingredients:

4 tablespoon Butter
¼ cub Milk
2 pound Potatoes, cooked and mashed
Salt, black pepper andnutmeg to taste
3 Egg yolks, beaten
2 tablespoon Tomato paste
1 cub Chopped cooked ham

Preparation:

From:The wonderful world of cooking

Add 2 tablespoons of the butter and milk to hot mashed potatoes. Beat until smooth. Add seasonings, egg yplks, tomato paste and ham. Mix, shape into oval rolls. Brown in remaining butter. serves 6

Posted to Recipe Archive - 20 October 96

Date: Sun, 20 Oct 96 13:31:02 EDT

submitted by: LeiG@aol.com

Potato Rolls Abm - Small

Servings: 1 Servings

Ingredients:

MISTY SIMON:
⅜ cub Water
¼ cub + 1 tb Milk
½ large Egg
1 tablespoon Butter
3/16 cub Potato flakes
1 tablespoon Sugar
½ teaspoon Salt
1 ½ cub Flour
1 ¼ teaspoon Yeast

Preparation:

Place all ingredients into bread machine. Program for dough and press start. At the end of the cycle, punch down the dough and turn out onto a lightly floured board. Divide dough and allow to rest for 5 to 10 minutes.
Divide each half of dough into 12 even pieces. Turn the ball of dough inside out and pinch the ends together on the bottom. This will give you a smooth ball. Place seam side down on ungreased cookie sheet (if your cookie sheet looks like its seen better days, spray a thin layer of nonstick spray). You can either have sides touching for soft-sided rolls or not touching for more "crusty" rolls. Allow to rise 30 - 40 minutes or until doubled. Bake in an oven preheated to 425 for 15 to 18 minutes or until of desired browness.
Posted to MM-Recipes Digest V5 #003 by Suzy <suzy@bestweb.net> on Jan 2, 1998

Potato Rolls Amb - Large

Servings: 2 Servings

Ingredients:

MISTY SIMON:
¾ cub Water
½ cub + 1 tb Milk
1 large Egg
2 tablespoon Butter
1/3 cub Potato flakes
2 tablespoon Sugar
1 teaspoon Salt
3 cub Flour
2 ½ teaspoon Yeast

Preparation:

Place all ingredients into bread machine. Program for dough and press start. At the end of the cycle, punch down the dough and turn out onto a lightly floured board. Divide dough and allow to rest for 5 to 10 minutes.
Divide each half of dough into 12 even pieces. Turn the ball of dough inside out and pinch the ends together on the bottom. This will give you a smooth ball. Place seam side down on ungreased cookie sheet (if your cookie sheet looks like its seen better days, spray a thin layer of nonstick spray). You can either have sides touching for soft-sided rolls or not touching for more "crusty" rolls. Allow to rise 30 - 40 minutes or until doubled. Bake in an oven preheated to 425 for 15 to 18 minutes or until of desired browness.
Posted to MM-Recipes Digest V5 #003 by Suzy <suzy@bestweb.net> on Jan 2, 1998

Potato Royale

Servings: 1 Servings

Ingredients:

4 Baking potatoes
¼ cub Each chopped onion, greenpepper and celery, minced
2 Cloves garlic, minced
3 tablespoon Butter
1 cub Canned shrimp, drained
½ cub Low-fat plain yogurt
½ teaspoon Lemon juice
½ teaspoon Steak sauce
½ cub Shredded Mozzarella
Cheese
½ cub Parmesan cheese

Preparation:

Clean potatoes; prick. Put in microwave for 8 minutes, then move to 450 degrees oven for 20 minutes. Halve lengthwise. Scoop out insides, leaving a ¼-inch shell. Mash pulp; place shells on baking sheet. Cook onion, pepper, celery and garlic in butter until tender. Add shrimp; cook 2 minutes. Remove from heat. Combine yogurt, juice, sauce and Mozzarella. Add all to potatoes. Combine and fill shells. Sprinkle with Parmesan. Bake at 350 degrees for 25 minutes. Serves 4. Approximately Per Serving - Cal: 441, Prot: 30.8 grams, Fiber: 3.09 grams, T Fat: 17.6 grams, Chl: 133 milli- grams, Car: 39.4 grams, Sod: 1793 milligrams, Vit C: 30.2 milligrams, Calcium: 483 milligrams. Posted to Digest eat-lf.v097.n169 by Corbin <corbin@misslink.net> on Jul 04, 1997

Potato Rusks

Servings: 1 Servings

Ingredients:

1 cub Potatoes; mashed
1 cub Sugar
2 Yeast cakes
1 cub Shortening
4 Eggs
Salt
Flour

Preparation:

Soften yeast in lukewarm water. At noon, mix pototes, sugar, yeast and salt. Beat together and let stand until real light. Add shortening, eggs and flour enough to stiffen. Let rise until bedtime, make into biscuits, let rise in cool place until morning (should be double their size.) Before putting into oven brush with butter, flour and cinnamon, thoroughly mixed and sprinkled with sugar.

Note: No time or temperature given. Try hot 400 - 450 F. oven for about 15 minutes.

Source: Mrs. Fred J. Ebright, Valley College Grange, Wayne County, OH Mrs. John Wirt, Moreland Grange, Wayne County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip

Potato Salad

Servings: 6 Servings

Ingredients:

1 cub Potatoes, peeled, cooked, cooled & cubed
1 cub Peas, blanched
1 cub Carrots, sliced & blanched
½ cub Green bell pepper, chopped
½ cub Celery, chopped
½ cub Olive oil
¼ cub Lemon juice
2 dash Tabasco sauce
1 tablespoon Brown sugar
2 Garlic cloves, chopped
1 tablespoon Parsley
Salt & pepper

Preparation:

Put cooked potatoes & blanched vegetables with the celery & bell pepper in a large bowl. In a blender, combine oil, lemon juice, sugar, garlic, tabasco sauce, coconut, parsley, salt & pepper & blend for a few seconds till smooth. Pour over the vegetables & gently toss till they are well coated. Chill in the refrigerator.

Posted by Mark Satterly in Intercook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Salad

Servings: 6 Servings

Ingredients:

2 pound Potatoes, cooked
2 Eggs, cooked
1 Green pepper, diced
1 Onion small, chopped
½ cub Salad oil
1/3 cub Wine vinegar
¼ teaspoon Oregano
½ teaspoon Dill weed
¼ teaspoon Salt
1 dash Pepper

Preparation:

Peel and cube potatoes and dice egg. Combine potatoes, eggs, green pepper and onion. Mix remaining ingredients in a small jar and shake well. Pour over potato mixture. Refrigerate several hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Salad

Servings: 1 Servings

Ingredients:

8 Potato
1 Celery, stick, diced
2 Egg, hard boiled, sliced
1 Onion, minced
1 tablespoon Parsley, minced
2 Egg, well beaten
1 cub Sugar
½ cub Vinegar
*diluted with:
½ cub Water, cold
¼ teaspoon Mustard, dry
½ teaspoon Salt
¼ teaspoon Pepper
4 Sl Bacon, diced

Preparation:

Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly.
Let stand in cold place several hours before serving. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Salad

Servings: 8 Servings

Ingredients:

2 pound Small new potatoes
½ pound Mushrooms
3 Green onions
3 Celery stalks
3 tablespoon Vinegar
2 Eggs; hard-cooked
2 tablespoon Dijon mustard
¼ cub Mayonnaise
Salt, pepper

Preparation:

COVER POTATOES IN PAN with cold water and bring to boil over high heat.
Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl. When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl. Sprinkle with vinegar. Cover and refrigerate. When cool, chop eggs and add to bowl. Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Salad #1

Servings: 6 Servings

Ingredients:

½ cub Mayonnaise or salad dressing
2 tablespoon Prepared mustard
1 pound Cubed; cooked potatoes
3 Hard-cooked eggs; coarselychopped
¼ cub Chopped ripe olives orpickles
2 tablespoon Slivered green pepper
1 cub Thinly sliced celery
1 small Onion; diced
Salt and pepper

Preparation:

Combine mayonnaise or salad dressing and mustard; add potatoes. Chill 2 to 3 hours to blend flavoring. Add eggs, olives or pickles, green pepper, celery, and onion. Season to taste. Chill. Yield: 6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad #3

Servings: 6 Servings

Ingredients:

8 -(up to)
10 Peeled;cooked,cooled anddiced potatoes
4 -(up to)
5 Celery ribs;chopped
4 -(up to)
5 Scallions; chopped (greenonions)
4 -(up to)
6 Radishes; sliced
4 -(up to)
6 Egg whites;(hard boil wholeeggs-discard the yolks-chopthe whites)

DRESSING:
¾ cub Kraft fat free Miracle Whip
1 -(up to)
2 tablespoon Prepared mustard
¼ -(up to)
½ cub Sweet pickle juice (pouredfrom a jar of sweetpickles); add just enoughto thin the dressing to theconsistency of cake batter

Preparation:

Date: Wed, 22 May 96 11:12:53 -0700 (PDT)

From: ddevries@wimsey.com (David DeVries)
Mix potatoes, celery, scallions, radishes and egg whites together in a large bowl. Mix together dressing ingredients. Add dressing to potato mixture and mix thoroughly. Sprinkle paprika over the top and refrigerate for a couple hours before serving. Serves 6-8.

I hope some of you on this list are having "Potato Salad Weather" - for some reason, those of us in Vancouver, B.C. seem to be stuck in "Soup and Stew Weather". Joanne

FATFREE DIGEST V96 #142

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad #4

Servings: 6 Servings

Ingredients:

4 cub Diced cold cooked potatoes
1 ½ cub Sliced or diced celery
2 tablespoon Finely chopped onion
2 tablespoon Snipped parsley (I don'tuse)
¾ cub Mayonnaise or salad dressing(I use mayonnaise)
1 tablespoon Vinegar
1 teaspoon Prepared mustard
2 teaspoon Salt (I don't use)
Few grains freshly groundpepper

Preparation:

From: Wayne or Diane Beck <beck@ISLANDNET.COM>

Date: Sun, 30 Jun 1996 22:48:00 PDT
Here is my favorite potato salad recipe, from "The All New Purity Cookbook" (A Complete Book of Canadian Cooking, Revised, 1967). I got this cookbook from my mother.

Combine potatoes, celery, onion and parsley in a mixing bowl. Mix remaining ingredients together. Pour over potatoes and toss lightly with 2 forks until well blended. Chill at least 1 hour before serving. Yield: 6 servings

Note: I also add chopped hard boiled eggs, sliced radishes and chopped dill pickles.

P.S. There is a warning that comes along with this recipe. Warning: Keep potato salad well chilled until serving time. Serious food poisoning can result if potato salad is allowed to stand in a warm place for any length of time.

EAT-L Digest 30 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad #5

Servings: 8 Servings

Ingredients:

3 pound Red potatoes; peeled
3 Hard-boiled eggs; chopped
1 cub Diced celery
¼ cub Diced pimentos; drained
Salt to taste
Ground pepper to taste
2 teaspoon Yellow mustard
¼ cub Miracle Whip salad dressing
Onion powder to taste
Sweet paprika to taste

Preparation:

From: Edward Collins-Hughes <ecollins@HAVERFORD.EDU>

Date: Mon, 1 Jul 1996 13:37:05 -0400
I mentioned on this list several times that potato salad is one of weaknesses and there has been a great deal of suggestions for the salad....but I found in Wednesday's Washington Post and interesting article in the Food Section written by Marla Paul entitled "She Sure Can Make Potato Salad." She writes: There is one item my mother prepares spectacularly well, one item for which she is lengendary. I begin dreaming of it in the spring and beg for it every summer. It is potato salad. My mother's is to die for. Over the past four decades our family has experienced its share of upheaval (sic)but no mater what has happened in the prior year, my mother's brimming crockery bowl sits in its honorary spot on the buffet, it is constant and comnforting...(end of quote)

Boil the potatoes until you can pierce them easily with a fork, then drain completely and cool, cut into eights.(Don't cool them in the water or they'll get mushy!") In a large bowl gently mix with eggs, celery, pimento.Season with salt, pepper, onion powder to taste. In a separate bowl, blend the mustard,Miracle Whip. Gently blend into the salad. Sprinkle with paprika, cover tightly, refirgerate until serving.

EAT-L Digest 30 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad #6

Servings: 6 Servings

Ingredients:

6 medium Potatoes; peeled andcooked whole
6 Egg whites; hard cooked andchopped
2 Stalks celery; sliced thin
½ cub Bell peppers; chopped
½ cub Onions; chopped
1 ¼ cub Fat-free mayonnaise
1 tablespoon Vinegar
½ cub Mustard; prepared
¼ cub Pickle relish
1 ½ teaspoon Salt
½ teaspoon Black pepper

Preparation:

From: matejka@bga.com (Anita A. Matejka)

Date: Mon, 1 Jul 1996 09:56:20 -0500
Recipe By : Better Homes & Gardens, New Cookbook

In a covered saucepan, cook potatoes in boiling water for 20 minutes. Peel and cube them. Let chill overnight. In a covered saucepan, cook eggs for 15 minutes. In a mixing bowl, combine, egg whites, celery, peppers, onions, mayonnaise, vinegar, mustard, relish, salt, and black pepper until throughly combined. Then, add potatoes. Chill for 6 to 24 hours before serving.

Per serving: 152 Calories; 1g Fat (6% calories from fat); 7g Protein; 29g Carbohydrate; 0mg Cholesterol; 1402mg Sodium

Digest eat-lf.v096.n085

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad #7

Servings: 8 Servings

Ingredients:

1 ½ pound Potatoes; cooked in theirskins; peeled and cooled
1 cub Mayonnaise
1 cub Yoghurt
Vinegar
1 Dill pickle
1 large Onion
2 Tomatoes
Salt & pepper
Fresh herbs; chivespreferably

Preparation:

From: Anja Wolle <A.C.Wolle@SOTON.AC.UK>

Date: Mon, 29 Jul 1996 15:26:54 +0100
Dice the potatoes, finely chop the onion and place in a sieve/colander - pour about 1 pint of boiling water over them to remove sharpness. Drain and cool. Chop pickle. Dice tomatoes. Mix all in a large bowl. For the sauce mix the mayonnaise and yoghurt. Add some vinegar (I used some from the pickles) so make a creamy, quite liquid sauce. If this is to sour for you, use milk instead, or if it is too mild use proper vinegar. Mix well, add herbs and season with salt and pepper. Pour sauce over potatoes, turn over gently, and leave to stand for a while before serving (it's even better the next day!)

Delicious for barbecues!

EAT-L Digest 28 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad (Dehy Sliced

Servings: 100 Servings

Ingredients:

3 ½ gallon WATER; WARM
3 ½ gallon WATER
18 EGGS SHELL
3 pound CELERY FRESH
10 ounce PIMENTOS 7 OZ
6 ounce ONIONS DRY
4 ⅜ pound POTATOES FRESH
2 ounce PEPPER SWT GRN FRESH
1 tablespoon PEPPER BLACK 1 LB CN
1 3/16 pound RELISH PICKLE SWEET
4 pound SALAD DRESSING #2 ½
2/3 cub VINEGAR CIDER
½ ounce PAPRIKA GROUND
1 ounce SALT TABLE 5LB
¼ cub SALT TABLE 5LB

Preparation:

1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.

2. ADD POTAOTES TO SALTED WATER; COVER. BRING QUICKLY TO A BOIL. REDUCE HEAT. SIMMER 20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.

3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING.

4. CAREFULLY COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOS, EGGS, SALT, AND PEPPER.

5. COMBINE SALAD DRESSING AND VINEGAR; FOLD INTO POTATO MIXTURE. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY.

2. IN STEP 3, 3 LB ( 2 ¼ QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) AND 12 OZ (2 ¼ CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE USED.

3. IN STEP 4, 1 ½-7 OZ CN CANNED PIMENTOS MAY BE USED.

4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

NOTE: 3. IN STEP 5, 1 ½-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M04100

SERVING SIZE: 2/3 CUP (4

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad (It Is Sometimes Called in Israel Mayo Salad)

Servings: 12 Servings
Source: shall we say traditional?

Ingredients:

6 medium Potatoes
4 Eggs
1 can Peas and cubed carrots
½ cub Mayo
Salt to taste

Preparation:

Serves : about 12 buffet servings

1. Boil unpeeled potatoes and eggs in uncovered pot. When boiling, continue to heat until potatoes can be pierced with fork easily. Remove from heat, pour water and cover with cold water.

2. Peel eggs and potatoes. Cube.

3. Mix potatoes, eggs, sieved can contents. Add salt and then mayo. Salad should be very "pasty".

4. Before serving, turn over from bowl into serving dish (can be done in any fancy shaped bowl). If done correctly, salad will hold its shape.

5. Garnish with chopped parsley or stoned olives or really anything (since the color is off-white, any garnish looks good on it).
Posted to JEWISH-FOOD digest by "øòéä èøàáODh" <tarab@netvision.net.il> on Apr 27, 1998

Potato Salad 2

Servings: 1 Servings

Ingredients:

3 ½ pound Red-skinned potatoes; boiledand sliced
1 cub Mayonnaise
½ cub Pickle juice
2 Hard-boiled eggs; chopped
1 bunch Scallions; chopped
1 Jar pimientos; drained

Preparation:

Mix all ingredients. Serve.
Recipe By : Jim Auchmutey

Posted to bbq-digest V4 #22

Date: Tue, 29 Oct 1996 11:18:17 -0800 (PST)

From: Tom Solomon <bigheat@earthlink.net>

Potato Salad a la Trout

Servings: 6 Servings

Ingredients:

1 pound Trout fillets; (smoked)
½ cub Mayonnaise
2 cub Cooked potatoes; diced
1 cub Celery; chopped
1 tablespoon Prepared mustard
½ cub Ripe olives; sliced
½ cub Cucumber; peeled & chopped
1 teaspoon Lemon juice
¼ cub Carrot; grated
1 teaspoon Vinegar
¼ cub Chopped onion
½ teaspoon Salt
2 tablespoon Chopped parsley
¼ teaspoon Celery seed
1 dash Pepper
Salad greens
Tomato wedges

Preparation:

Remove any remaining bones from fish. Flake the fish. Combine vegetables and fish. Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Add mayonnaise mixture to fish mixture; toss lightly. Chill. Serve on salad greens. Garnish with tomato wedges.

Serves 6.

(Adapted from a recipe in "Fish Recipes from the Great Lakes", Bureau of Commercial Fisheries, US Department of Interior)

Recipes sent to me from Bill, wight@odc.net

Potato Salad Almost Like Mom Used To Make

Servings: 10 Servings

Ingredients:

4 pound Boiling potatoes white- or red-skinned peeled and cut into 1-inch pieces
½ cub Sweet pickle juice
½ cub Diced red onion
1 cub Mayonnaise (can be light)
1 cub Sour cream (can be light)
3 tablespoon Horseradish mustard
1 teaspoon Salt
1 teaspoon Freshly ground black pepper
1 cub Diced sweet pickles
¼ cub Chopped chives
6 Hard-cooked eggs; shelled and cut into 1-inch pieces
Paprika for garnishing salad

Preparation:

1. In a large saucepan cover the potato pieces with cold salted water and set over medium heat. Bring to a boil, then lower the heat slightly and cook uncovered, stirring a few times, until the potatoes are just tender, about 12 minutes. Drain and transfer to a large bowl. Pour the pickle juice over the hot potatoes, stir gently and cool to room temperature. 2.
Place the diced red onion in a small bowl and cover with ice water. Let sit 20 minutes to reduce the acidity. Drain and squeeze out the excess moisture with a paper towel. Add to the potatoes. 3. In a medium bowl stir together the mayonnaise, sour cream, horseradish mustard, salt, pepper, pickles and chives. Pour this mixture over the potatoes and toss gently. Add the eggs and toss again. Spoon into a serving container. The salad can be prepared up to 1 day ahead. Refrigerate, covered. 4. Sprinkle salad with paprika at serving time.

Potato Salad Dressing

Servings: 1 Servings

Ingredients:

2 cub Fatfree Ranch Salad
Dressing
2 tablespoon Reduced Fat Mayonnaise*
1 teaspoon Superfine sugar
1 teaspoon Celery seed
½ teaspoon Mild vinegar (I use rice
Vinegar)
1 teaspoon Gourmet mustard of your
Choice
2 dash Garlic powder

Preparation:

* I use reduced fat mayonnaise instead of fatfree because I think the fatfree is totally tasteless and why bother. I make this very rarely, so I justify the use of the mayonnaise to myself.

This is better if you make the potato salad ahead of time and let it sit over night in the fridge so the tastes can marry well.

I hope you enjoy it!

DB

From: DBONGIORNI@a1.pbs.org. Fatfree Digest [Volume 8 Issue 56] June 17, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Potato Salad Like Mama Never Made

Servings: 8 Servings

Ingredients:

2 pound Orange sweet potatoes
(yams)
2 Hot chiles such as
Jalapenos
3 Chunky peanut butter
3 Chunky peanut butter
1 Salt
1 Salt

Preparation:

Bake sweet potatoes at 375 degrees about 40 minutes, or just until tender when pierced with knife. Let cool, then peel and cut into generous l/2 inch dice. Bring l/4 inch layer of water to boil in large saucepan. Add snap beans and boil until water has cooked away and beans are tender. Add more water if necessary to prevent scorching. Let cool. Place peanut butter in large mixing bowl. Stir in garlic, ginger, soy sauce, sesame oil and wine vinegar until smooth paste is formed, then stir in l/2 cup water. Add sweet potatoes, beans, onion and hot chiles and set aside. Heat small, heavy skillet over medium heat. Add cumin seeds and toast, shaking pan, until seeds turn brown and fragrant, about 45 seconds. Be careful to avoid scorching. Remove from pan at once. Stir 2 teaspoons of seeds and l/2 teaspoon salt into salad and marinate l hour, stirring occasionally. Adjust seasonings to taste, adding remaining cumin, if desired.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Salad Monte Carlo

Servings: 8 Servings

Ingredients:

¼ teaspoon Garlic powder
3 pound Potatoes
1/3 cub Green onions; minced fine
4 Eggs; hard boiled, sliced
½ teaspoon Onion salt
1 dash White pepper; to taste
1 ½ cub Mayonnaise

Preparation:

Cook the potatoes with the skins on and after cooling, peel and dice. Mix all the ingredients well and allow to set for at least two hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Salad Recipe

Servings: 4 Servings

Ingredients:

10 medium Potatoes, diced & cooked
½ Green bell pepper, diced
2 Celery stalks, diced
3 Scallions, chopped
½ cub Olive oil
1 teaspoon Hungarian paprika
1 teaspoon Basil
1 teaspoon Salt
1 teaspoon Oregano
1 teaspoon Garlic powder
1 dash Red pepper

Preparation:

Cool potatoes completely in the fridge or better leave to stand overnight.
Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently.
Refrigerate till ready to be served.

Potato Salad Suggestion

Servings: 4 Servings

Ingredients:

See instructions

Preparation:

From: aiko@mil.emc.com (Aiko Pinkoski)

Date: Tue, 23 Jul 1996 11:01:26 -0400
This is not really a recipe, since I didn't even measure, but it came out very good, and several SAD eaters liked it so here is a tested "suggestion" for potato salad:

The veggies were simple: chopped onion, diced red and green pepper, diced dill pickles, barely cooked corn, and diced boiled red potatoes. I splashed some raspberry thyme vinegar on the potatoes while still warm. Then added

fresh lavender (snip leaves and also some flower buds, very decorative on top).. this is really different!

snipped fresh mint

then made a dressing out of: more raspberry thyme vinegar, grainy mustard, a little fatfree sour cream, and fresh ground black pepper.

Tossed everything together.

fatfree digest V96 #203

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad Supreme (Vrg)

Servings: 6 Servings

Ingredients:

4 cub Potatoes, chopped in
½ -inch cubes
1 cub Broccoli flowerets, steamed
And cooled
1 cub Peeled tomato wedges
1 cub Celery, finely chopped
½ cub Green onions, chopped
1 cub Favorite salad dressing
(Nonfat or
Low-oil works best.)
Seasonings to taste
½ cub Pitted ripe olives, sliced

Preparation:

Mix all ingredients in a large bowl, saving olives for garnish. Serves at room temperature for best flavor.

Total Calories Per Serving: 237 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

Potato Salad W/chive Blossom Mayonnaise

Servings: 8 Servings

Ingredients:

2 pound Small red potatoes
1/3 cub Rice vinegar
¼ teaspoon Dry mustard
¼ teaspoon Sugar
¼ cub Chopped onion

CHIVE BLOSSOM MAYO:
1 cub Mayonnaise
2 Cloves garic; crushed
3 tablespoon Chive blossoms florets andleaves; chopped
1 teaspoon Lemon rind
1 tablespoon Chopped parsley
1 tablespoon Chopped bell pepper
Salt and pepper

Preparation:

From: arielle@bonkers.taronga.com (Stephanie da Silva)

Date: Sat, 22 Apr 1995 11:28:04 GMT
Boil whole potatoes until tender. Let cool, then peel and slice. Heat vinegar with mustard and sugar and pour over potatoes. Mix in onion. Toss well and cool.

Combine remaining ingredients and pour over potatoes; mix well. Season to taste with salt and pepper. Garnish with whole chive blossoms and serve.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad W/vinegar Dr

Servings: 100 Servings

Ingredients:

1 cub WATER
4 ½ gallon WATER
3 pound CELERY FRESH
10 ounce PIMENTOS 7 OZ
22 pound POTATOES WHITE FRE
1 pound ONIONS DRY
1 ¾ pound SUGAR; GRANULATED 10 LB
2 teaspoon PEPPER BLACK 1 LB CN
1 3/16 pound RELISH PICKLE SWEET
1 cub VINEGAR CIDER
2 tablespoon PAPRIKA GROUND
1 ounce SALT TABLE 5LB
3 ounce SALT TABLE 5LB

Preparation:

1. TRIM, WASH, AND PREPARE SALAD VEGETABLES AS DIRECTED ON RECIPE NO.
M-G-1.

2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT; COVER. COOK UNTIL TENDER.

3. DRAIN WELL. COOL SLIGHTLY.

4. COMBINE ONIONS, AND ADD TO POTATOES. COVER; REFRIGERATE 1 HOUR.

5. COMBINE CELERY, RELISH, PIMIENTOS AND ADD TO POTATO MIXTURE.

6. MIX LIGHTLY BUT THOROUGHLY TO COAT POTATOES WITH SALAD DRESSING MIXTURE.

7. GARNISH WITH PARSLEY AND PAPRIKA.

8. COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 1: 27 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 22 LB
PEELED POTATOES; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 1 OZ FRESH PARSLEY A.P. WILL YIELD 1 OZ CHOPPED PARSLEY.

NOTE: 2. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 5, 1 ½-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M04002

SERVING SIZE: 2/3 CUP

From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Salad with Beer Dressing

Servings: 4 Servings

Ingredients:

6 Potatoes; medium
4 Bacon; slices
1 tablespoon Onion; chopped
1 Celery; stalk, chopped
1 teaspoon Salt
2 tablespoon Butter
2 tablespoon Unbleached flour
½ teaspoon Mustard; dry
1 tablespoon Sugar
1 cub Beer; any brand
½ teaspoon Tobasco sauce
2 tablespoon Parsley; chopped fresh

Preparation:

Boil potatoes in medium-size saucepan until just tender. Peel and slice.
Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce.
Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Salad with Bratwursts

Servings: 6 Servings

Ingredients:

SALAD:
16 small New potatoes; scrubbed
Salt
1 tablespoon Dried tarragon
2 Bratwursts(precooked or fresh; pork, veal or turkey)
2 medium Spanish onions cut into ½-in dice
1 1/3 cub Petite frozen peas
1 1/3 cub Small-diced carrots
2 tablespoon Peanut oil
4 large Green onions; thinly sliced

DRESSING:
6 tablespoon Cider vinegar
6 tablespoon Beer; (can be leftover)
2 tablespoon Light brown sugar
1 tablespoon Dijon mustard
½ teaspoon Dried tarragon
½ teaspoon Salt
½ teaspoon Coarse cracked black pepper
Boston lettuce leaves for serving

Preparation:

PUT POTATOES IN 3-QUART POT. Cover with water. Add salt and tarragon. Add fresh bratwursts, if using. Bring to boil. Boil, uncovered, until potatoes are almost tender but still with some firmness. Add onions, peas and carrots. Cook 1 minute longer. Drain contents of pot in large, fine strainer. When potatoes are cool enough to handle, cut in half. Split cooked or precooked brats lengthwise, then into ½-inch thick slices. Heat oil in 10-inch non-stick skillet over medium-high heat. When hot, add sliced brats. Cook until well browned, about 3 minutes, stirring often. Use slotted spoon to transfer brats to 2-quart mixing bowl. Add potatoes to skillet, cut side down. Cook until browned, about 2 minutes. Use slotted spoon to transfer them to bowl along with sliced green onions and remaining vegetables in strainer. Toss gently to combine. FOR DRESSING: Add all ingredients to any fat remaining in skillet. Stir well. Heat through but do not boil. Pour over salad. Toss gently to combine. Adjust seasoning. Can be served immediately or refrigerated as long as 1 day. If refrigerated, toss gently to mix ingredients. Adjust seasoning. Can be served at room temperature or warm. If serving warm, reheat gently in non-stick skillet or in microwave oven on medium power (50 %) until warm, not hot. Arrange lettuce leaves on serving plate. Mound potato salad on top. Alternately, salad can be served in shallow soup plates (omit lettuce).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Salad with Buttermilk Dressing

Servings: 4 Servings

Ingredients:

1 ½ pound New potatoes (7)
½ cub Radishes, sliced
2 Green onions, chopped
1 Sweet yellow pepper, diced

DRESSING:
½ cub Buttermilk
¼ cub Fresh dill, chopped
1 tablespoon Vinegar
1 tablespoon Vegetable oil
½ teaspoon Dijon mustard
¼ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Scrub and halve potatoes lengthwise.

Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender.

Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper.

Drain potatoes; let cool for 5-10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.

Per Serving: about 125 calories, 3 g protein, 3 g fat, 23 g carbohydrate,

Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures"

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Salad with Cilantro Vinaigrette

Servings: 9 Servings

Ingredients:

2 ½ pound Red potatoes, cut into 2"pieces
Olive oil spray
3 Cloves garlic, minced
Sea salt
Cracked black pepper
1 Yellow bell pepper, roasted,peel core dice
1 cub Chopped green onions
3 Tomatoes, cut into 1" cubes
¼ cub Rice vinegar
1 tablespoon Sugar
2 teaspoon Olive oil
½ cub Nonfat chicken broth
½ teaspoon Lemon juice
1 cub Fresh cilantro leaves,chopped
1 bunch Arugula

Preparation:

Spray both potatoes and interior of 15x10-inch jelly roll pan with cooking spray. Sprinkle garlic over potatoes and season to taste with sea salt and cracked black pepper.

Arrange potatoes in single layer. Roast at 475F until fork tender and well browned, about 40 minutes. Turn with spatula several times during cooking to prevent sticking. Let cool to room temperature and transfer to bowl.

Add bell pepper, green onions and tomatoes and toss together. Stir in cilantro.

Combine vinegar, sugar, olive oil, broth and lemon juice. Stir in cilantro and pour dressing over vegetables and toss. Remove any tough stems from arugula, break up large leaves and stir into salad.

Makes 9 cups. Each 1-cup serving
130 calories with 7% cff. 56 mg sod; 0 chol; 1 gram fat; 27 grams carbo; 4 grams prot; 0.90 gram fiber.

~-[story]--MMMMM----- This low-fat side dish is more like a vegetable salad made with potatoes than a conventional potato salad. The potatoes are roasted at a high temperature, first being sprayed with olive oil cooking spray to help them brown. Meantime, prepare the rest of the ingredients.
The fastest way to roast a bell pepper is to hold it over a gas stove top burner with a long-handled barbecue fork (if using a table fork, hold the handle with a hot pad or oven mitt so you don't burn your hand). Or you can cook the pepper on a rack under a broiler, turning until all sides are charred, 10 or 15 minutes. Whichever method of roasting you use, as soon as the pepper is completely softened and charred all over, put it into a paper bag or covered bowl and let it stand about 15 minutes to steam so the skin will slip off easily. The dressing is very light because it uses scarcely any oil--only 2 teaspoons of good olive oil for flavor. Chicken broth substitutes for the rest of the oil that would go into a vinaigrette.
Arugula, also known as rocket, adds texture and pungency to this great-tasting salad. For the best flavor, serve this salad at room temperature.

Potato Salad with Dill Vinaigrette

Servings: 8 Servings

Ingredients:

5 medium Unpeeled round red potatoes;about 1-½#
½ cub Thinly sliced purple onion;separated into rings
½ cub Chopped celery
1/3 cub White wine vinegar
2 tablespoon Minced fresh dillweed
1 ½ tablespoon Olive oil
1 tablespoon Water
¼ teaspoon Salt
2 Cloves garlic; minced

Preparation:

Place potatoes in a saucepan. Cover with water; bring to a bol. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; let cool.

Cut potatoes into ¼-inch slices. Combine with onion and celery in a large bowl. Combine vinegar, dill, olive oil, water, salt, and garlic in a small bowl; stir with a

wire whisk until blended. Add to potato mixture, tossing gently to coat.
Cover and chill.

Yield: 8 srvings (about 92 cal per ¾-cup serving).

Prot 2.1 / Fat 2.7 / Carb 15.3 / Chol 0 / Iron 1.3 / Sod 88 / Calcium 22 Recipe By : Cooking Light

Posted to EAT-L Digest 7 November 96

Date: Fri, 8 Nov 1996 08:54:29 +0100

From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>

Potato Salad with Horseradish

Servings: 8 Servings

Ingredients:

4 cub Approx New potatoes, ,boiled & cubed
1 cub Miracle Whip® light
¼ cub Horseradish, (dairy Dept.)drain
2 Eggs, hard-boiled, , chopped
1 cub Celery, , chopped
¼ cub Onion, , chopped
To taste Sugar, Salt andpepper

Preparation:

Mix all ingredients in a bowl and pour over the cooked potatoes. If the potatoes are well cooked and warm it will give you the creamier salad.

Typed by Carolyn Cloe

Recipe by: Judy McCann Posted to MC-Recipe Digest V1 #542 by Bill Spalding <billspa@icanect.net> on Mar 26, 1997

Potato Salad with Italian Dressing

Servings: 8 Servings

Ingredients:

DRESSING:
1 cub Cold water
2 teaspoon Cornstarch
1/3 cub Red-wine vinegar
1 teaspoon Tomato paste
1 large Clove garlic; peeled andforced through a press
1 tablespoon Country-style Dijon mustard
½ teaspoon Dried basil; crushed
½ teaspoon Dried oregano; crushed
1 pinch Cayenne pepper
¼ teaspoon Salt
Freshly ground black pepperto taste
1 tablespoon Olive oil

SALAD:
2 pound Small red potatoes
1 medium Shallot; peeled and minced
½ pound Green beans; trimmed and cutinto halves if long
½ cub Kalamata oliveshalved and pitted
3 Plum tomatoes; seeded andcut into slivers
8 Basil leaves; slivered

Preparation:

1. TO PREPARE THE DRESSING: Combine about 1 tablespoon of the water with the cornstarch to dissolve. Combine the remaining water, cornstarch mixture, vinegar and tomato paste in a saucepan and bring to a boil.
Continue boiling until slightly thickened. Remove from the heat and whisk in the garlic, mustard, basil, oregano, cayenne, salt, pepper and olive oil. Refrigerate at least 1 hour. 2. TO PREPARE THE SALAD: Scrub the potatoes but do not peel. Cut in halves. Place in a steamer basket and steam over boiling water until tender, about 20-25 minutes. Drain and tranfer to a bowl. Add 4 tablespoons of the dressing and the shallot.
Refrigerate 1 to several hours. 3. Bring a small pan of water to the boil, add the beans and time about 5 minutes, or until tender. Drain and plunge into ice water to stop the cooking. Pat dry and add to the potatoes. 4.
Stir in the olives, tomatoes and basil leaves. Add enough dressing to coat the salad. If making the salad ahead, refrigerate; remove from refrigeration about 1 hour before serving.

Potato Salad with Pomegranate

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
500 g New potatoes
250 ml Plain yogurt
2 Coriander leaves, finelychopped
Salt and pepper to taste

Preparation:

Boil 500 g new potatoes, peel and dice. In a large bowl mix together 250 mL plain yogurt (use a thick low-fat version to reduce kilojoules), 2 finely chopped fresh coriander leaves and salt and pepper to taste.

Add potatoes and fold dressing gently through. Spoon into a serving dish and scatter the seeds of 1 pomegranate over the top.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Salad with Smoked Turkey and Artichoke

Servings: 8 Servings

Ingredients:

2 pound Yukon gold potatoesor small red new potatoesscrubbed
2 medium Cloves garlicpeeled and coarsely chopped
5 tablespoon Fresh lemon juice
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
½ teaspoon Ground cumin
¼ teaspoon Cayenne pepper
¼ teaspoon Paprika
2/3 cub Olive oil
1/3 cub Finely chopped parsley
¼ cub Finely chopped cilantro
2 cub Diced smokey turkeyor chicken
2 Jars (14oz) artichoke heartsdrained and quartered
1 Jar (2oz) green olivespimento-stuffeddrained and chopped
1 large Rib celery; diced

Preparation:

1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl. 2. Place the garlic in a food processor and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Process to blend. Slowly add the olive oil, processing until the dressing is emulsified. 3. Combine the potatoes with the parsley, cilantro, smoked turkey, artichoke hearts, green olives and celery. Mix with the dressing and refrigerate until ready to use. Note: For a vegetarian salad, omit the smoked turkey.

Potato Salad with Sweet Sausages and Mushrooms

Servings: 12 Servings

Ingredients:

3 pound Small red potatoes;quartered (l6-20)
2 pound Sweet Italian sausages
½ cub Dry red wine
2/3 cub Plus 2 tablespoonsextra-virgin olive oil
1 pound Mushrooms; sliced
1 teaspoon Fresh lemon juice
1 tablespoon Tabasco® pepper sauce;divided
¾ cub Chopped green onions
2 tablespoon Dijon mustard
½ teaspoon Salt
1/3 teaspoon Black pepper
1/3 cub Dry white wine
1/3 cub Chicken stock or broth

Preparation:

In large saucepan, over medium-high heat, cook potatoes in water l5 to 20 minutes, or until fork tender. Drain. Allow to cool to room temperature before slicing into l/4-inch slices. Place potatoes in large bowl.

Meanwhile, preheat oven to 350šF. Put sausages in single layer in baking dish and prick several times with fork. Bake l5 minutes. Turn and bake an additional l5 minutes. Add red wine to pan, turn sausages and bake 8 minutes. Turn sausages once more and bake 7 minutes longer or until cooked through. Remove sausages to dish and let cool. Slice into l-inch rings and add to potatoes.

In large skillet, heat 2 tablespoons olive oil. Add mushrooms and saut‚ over moderately high heat, tossing, until they give up their liquid and most of it evaporates, about 5 minutes. Sprinkle on lemon juice and half of Tabasco pepper sauce. Add to potato mixture. Add green onions and toss lightly to mix.

In food processor or blender, combine mustard, salt, pepper, Tabasco pepper sauce, white wine and stock. Blend to mix well. With machine on, slowly add remaining 2/3 cup olive oil. Pour dressing over salad and toss to coat.
Serve warm or at room temperature, or cover and refrigerate overnight.

Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>

Recipe by: Tabasco www.tabasco.com

Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Mar 25, 1998

Potato Salad with Tomatillo Sauce

Servings: 6 Servings

Ingredients:

1 ½ pound New red-skinned potatoes; oryellow-fleshed
2 Jalapeno peppers
½ Onion
6 Plump tomatillos; husksremoved
3 Garlic cloves; peeled
1 cub Cilantro leaves
1 tablespoon To 2 tb vegetable oil; opt
1 Lime; grated zest and juic
Salt
2 Hard-cooked eggs
6 Radishes; for garnish (up To8)
Fresh cilantro sprigs; forgarnish

Preparation:

1. If the skins on the potatoes look fresh, leave them on. Otherwise, peel the potatoes and then slice them into rounds about ¼ inch thick. Steam them in a vegetable steamer until they are tender but still firm.

2. While they are steaming, make the sauce: Slice the jalapenos in half and take out the seeds. Cut the onion into several large pieces. Bring a few cups of water to a boil and add the tomatillos, jalapenos, onion and garlic. Simmer until the tomatillos turn from bright green to dull, 10 to 15 minutes; then drain. Transfer vegetables to a food processor or blender, add the cilantro, and puree. Stir in the optional oil, lime zest and juice.
Season with salt to taste.

3. Arrange the potatoes on a platter or in a shallow bowl. Slice the eggs and intersperse them with the potatoes. Ladle the sauce over all. Garnish with the radishes and cilantro sprigs.

Suggestion: For a hotter sauce, reserve half the garlic and jalapenos, then add them, uncooked, to the tomatillos as they are being pureed.

From "The Savory Way," by Deborah Madison. Chicago Tribune 3/27/94.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 15, 1998

Potato Salad Without Mayonnase

Servings: 1 Servings

Ingredients:

Potato Salad without
Mayonnase

Preparation:

Boil as many potatos as you need. Usually one per person and then a couple of extras. Let them cool completely. Chop into small squares. Add about ½ cup to a cup of olive oil and 2 tbsp vinagar. Mix well. Add oregano and chopped garlic to taste and mix. Serve at room temp. Will keep well in refrigerator and tastes even better when made a day in advance.

Recipe By : KMallozzi

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Salad, Central European Style

Servings: 4 Servings

Ingredients:

1 ½ pound Red potatoes
1/3 cub Finely chopped onion
2 tablespoon Diced dill pickle
1 teaspoon Caraway seeds
1 teaspoon Paprika, hot Hungarianpreferred
1 ½ tablespoon Spicy brown mustard
1 ½ tablespoon Dijon-style mustard
1 tablespoon Lemon juice
½ tablespoon Vinegar, sherry vinegarpreferred
1/3 cub Vegetable oil
½ teaspoon Salt or more to taste

Preparation:

1. Cut potatoes in half and steam or boil until tender but still firm, about 15 minutes.

2. Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds, paprika and both mustards. Using a whisk, stir in lemon juice and vinegar, then stir in oil. Add salt, taste and correct seasoning as desired.

3. Peel cooked potatoes, cut into medium cubes or small slices and immediately combine with dressing in the bowl. Set aside until serving, preferably at room temperature.

4. Serve with cold cuts, sausages or frankfurters. If desired, dice cold cuts and mix into salad or add ½ cup diced cooked pork shank (see previous recipe).

Recipe from William Rice, Chicago Tribune 4/3/94.

Posted to MC-Recipe Digest V1 #644 by Nancy Berry <nlberry@prodigy.net> on Jun 11, 1997

Potato Sallet Dressing

Servings: 1 Servings

Ingredients:

2 Well-boiled potatoes passedthrough a sieve
1 teaspoon Mustard
2 teaspoon Each of salt and anchovyessence
½ teaspoon Very finely chopped onion
3 tablespoon Olive oil
1 tablespoon Vinegar
2 Hard-boiled eggs; yolks of,mashed to a paste

Preparation:

This unusual salad dressing was discovered in a letter written by a Miss Eliza Acton dated 22 May 1845, to a Mrs Dolittle (no, not the other Eliza).
In the letter, Miss Acton wrote, "as this salad is the result of great experience and reflexion (her spelling) it is hoped that young salad makers will not attempt to make any improvement on it." So there!

Mix all the ingredients thoroughly before serving.

I wouldn't dream of modifying Miss Acton's receipt --- you can if you dare ~-- because I have to admit, it is rather good with a fresh green salad.

*Note: Sallet was the old English word for salad from around 1588 to about the middle of the 1800's.

Handy Hint:

To make sure that there are no little slugs or snails hiding in your fresh produce, soak them in ice cold water containing 1 tablespoon of vinegar, for 30 mins.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Dr David E Bevan" <bev44@batelco.com.bh> on Nov 7, 1997

Potato Salmon Puff

Servings: 1 Servings

Ingredients:

2 cub Mashed potatoes (4-5 mediumpotatoes)
1 TSB unsalted butter ormargarine
1 can (15.5 oz) salmon; undrained
1 cub Sour cream
½ cub Parsley; chopped
½ cub Celery; chopped
1/3 cub Onion; chopped
1/3 cub Red or green pepper; chopped
1 teaspoon Salt; or to taste
¼ teaspoon Freshly ground pepper
4 Eggs separated
Parsley; Tartar Sauceoptional

Preparation:

Wash potatoes and put in a large saucepan with boiling water to cover. Put on the lid and simmer over medium heat for 40 minutes, or until tender.
Peel potatoes and mash with a potato masher. Add butter. In a large mixing bowl, flake salmon with liquid. Add mashed potatoes, sour cream, parsley, celery, onion, redpepper, salt and pepper. Mix well. Slightly beat egg yolks and add to salmon mixture. Beat egg whites until stiff and fold in.
Turn into greased 2 ½ quart baking dish. Bake in 350 oven for 1 hour, or until the tip of a knife inserted in center comes out clean. Garnish with parsley and serve with tartar sauce.

Serves 6-8 Source:Salmon Recipes by Cecilia Nibeck

Posted to recipelu-digest Volume 01 Number 206 by jecraig@lan-inc.com on Nov 6, 97

Potato Salt-Rising Bread

Servings: 60 Servings

Ingredients:

3 Medium Potato raw w/skin
2 ½ tablespoon Salt
2 teaspoon Sugar
2 tablespoon Cornmeal
4 cub Water
1 teaspoon Baking Soda
11 cub All purpose flour
1 cub Milk 1%
2 tablespoon Butter

Preparation:

STARTER: cut 2/½ C new non-mealy potatoes in thin slices, place in bowl, sprinkle ove them 1 T sale, 2 t sugar, 2 T white cornmeal, add 4 C boiling water and stir till salt disolved. let stand, covered, 15 hours, squeeze out potatoes. Drain liquid into bowl and add, stiring till blended, 1 t baking soda, 1 ½ t salt, 5 C sifted flour. Beat (forever) place in greased bowl in warm place to rise till light. Bubbles should come to surface and increase in size 1/3 (1 ½ hrs). Scald 1 C milk and when lukewarm, add 2 T butter, add to sponge with 5 -6 6 C sifted flour. Knead 10 min, shape into loaves, let rise, covered, to near double in size. Bake 350 1 hour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Sambal

Servings: 4 Servings

Ingredients:

8 ounce Potato
4 Scallion; finely minced
2 Chile serrano; finely choppe
½ teaspoon Salt
1 tablespoon Lemon juice
2 tablespoon Coconut milk
1 tablespoon Cilantro; chopped

Preparation:

Calories per serving: 22 Fat grams per serving: 0 Approx. Cook Time:
0:25 Boil potatoes in their skins; peel and coarsely mash them. Combine all ingredients, except the coriander, in a shallow serving bowl. Taste the mixture and add more salt or lemon juice if necessary. Sprinkle coriander over the top. Chill in the refrigerator until ready to use.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Sauce (Salsa De Patatas)

Servings: 12 Servings

Ingredients:

2 medium Potatoes; cooked anddiced
2 Tomatoes; finely chopped
1 Pepper; finely chopped
2 Cloves garlic; finelychopped
1 Bay leaf
2 tablespoon Oil
2 cub Boiling water
1/16 teaspoon Salt

Preparation:

submitted by: LeiG@aol.com
from: The wonderful world of cooking

Goes well with hot or cold fish.

Saute potatoes, tomatoes, pepper, garlic, and bay leaf in oil until soft.
Add boiling water, cloves , and salt. Simmer for 5 minutes, stirring well.
Strain through fine sieve or cheesecloth. Reheat, skim and serve. yield:
3 cups.

Lei Gui, Bronx, NY, USA

Recipe Archive - 12 August 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Sausage

Servings: 1 Servings

Ingredients:

5 pound Ground pork shoulder
5 pound Ground raw potatoes
4 tablespoon Salt
1 tablespoon Garlic salt
5 pound Ground round
3 large Onions, ground or fine chop
2 tablespoon Black pepper

Preparation:

Combine ingreds. and mix well. Stuff in casings. Makes about 17 lb.
Freeze in 1 or 2 lb. pkgs. When ready to cook, place sausage in skillet in water to cover. Cook slowly until water is all cooked down and sausage browns in its own juice. Takes about 1 hr. Serves a whole bunch. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Sausage Chowder

Servings: 1 Servings

Ingredients:

12 ounce Bulk pork sausage
1 cub Water
2 Cans condensed creamof potato soup
1 cub Milk
½ cub Chopped celery with leaves
½ cub Chopped carrot
¼ cub Chopped onion
2 tablespoon Chopped fresh parsley

Preparation:

Brown sausage in a 2 quart saucepan over medium heat, stirring to separate into bite-size pieces. Spoon off fat. Add water while stirring to looses browned bits. Stir in soup until blended. Add milk, celery, carrot, onion and parsley. Heat to simmering; do not boil. Reduce heat to low; ; cover and simmer 10 minutes or until vegetables are tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Scones

Servings: 4 Servings

Ingredients:

1 pound Potatoes
½ teaspoon Salt
1 cub Wholewheat flour

Preparation:

Cook the potatoes until tender. Peel them & mash them. This can be done ahead of time, or use leftover potatoes. Add the salt & flour to the potatoes & knead the mixture well. Roll it out thinly on a floured board & cut into rounds or triangles. Bake at 500F for 10 minutes, turning them after 5 minutes. Serve warm with golden syrup or jam.

Potato Shortcake

Servings: 1 Servings

Ingredients:

2 ½ cub Bisquick baking mix
2 cub Leftover mashed potatoes
¼ teaspoon Pepper
2 Eggs

Preparation:

Heat oven to 400 degrees.

Grease and flour 8" square pan.

Mix baking mix, mashed potatoes, pepper and eggs until soft dough forms.

Spread in pan.

Bake until golden brown, about 25 minutes.

Top each serving with Creamed Salmon or other creamed meat or fish sauce.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 16, 1998

Potato Shortcake with Creamed Salmon

Servings: 6 Servings

Ingredients:

Potato shortcake; see recipe
1/3 cub Chopped onion
1/3 cub Margarine or butter
1/3 cub Bisquick baking mix
2 tablespoon Chopped parsley
¼ teaspoon Salt
¼ teaspoon Dried basil leaves
2 cub Milk
1 can Salmon; drained and flaked(15 ½ oz.)
1 package Frozen green peas; (10 oz.)

Preparation:

Cook and stir onion in margarine in 3 quart saucepan over medium heat until tender, 2 to 3 minutes.

Stir in baking mix, parsley, salt and basil. Cook over low heat; stirring constantly, until bubbly; remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in salmon and peas; reduce heat. Simmer uncovered until salmon and peas are hot, 3 to 5 minutes.

Serve over Potato Shortcake.

Makes 6 to 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998

Potato Skin Snack

Servings: 20 Strips

Ingredients:

2 Baking potatoes
2 tablespoon Oil-free Italian saladdressing
2 teaspoon Salt-free herbs andseasoning blend regularor spicy

Preparation:

Bake potatoes at 400'F. for 1 hour or until done. Allow potatoes to cool.

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a ¼" lining in shell. Cut shells into 5 strips. Place strips skin side down on a baking sheet. Brush with dressing; sprinkle with seasoning blend. Broil 6" from heat for 5 minutes or until browned.
Serve warm. 11 calories each.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Potato Skin Soup

Servings: 6 Servings

Ingredients:

1 Onion, chopped
4 tablespoon Butter
4 cub Stock made from chicken orbeef bones or bouillon
Cubes
Light cream if necessary
Parsley or chives to garnish
* Wash the potatoescarefully and peel, not toothinly.
Put the peeled potatoes incold water and reserve for
Other uses.

Preparation:

The peelings from 2 pounds of potatoes *

Cook the chopped onion and potato skins in the butter until they are tender. Add the stock; bring to a boil.

Remove the soup from the stove and blend on high speed. Reheat, adding light cream if it is too thick. Serve sprinkled with parsley or chives. On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives.

Serves four.

[THE EVENING SUN: October 31, 1990]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Skins

Servings: 1 Servings

Ingredients:

4 large Potatoes
1 tablespoon Olive oil
Paprika to taste

Preparation:

Preheat oven to 450F. Scrub potatoes well (leave the skin ON). Cut them lengthwise into six wedges (like dill pickle spears or sections of an orange). In a large bowl, toss potato spears with the olive oil until they are well covered. Spread potatoes on a baking sheet and dust with paprika. I stand them on the skin edge. Bake for 20-30 minutes or until fork-tender.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Potato Skins Stuffed W/spanish Eggs

Servings: 2 Servings

Ingredients:

2 Baked potatoes; * halvedlengthwise
1 cub Egg Beaters 99% eggsubstitute equivalent to 4eggs
1 tablespoon Skim milk; (to 2 Tbsp)
1/3 Red bell pepper; finelychopped **
4 Scallion; finely chopped
2 Garlic cloves; finelychopped
Salt and pepper; to taste
Southwestern seasoning; totaste, or any seasoning ofyour choice
2 slice Nonfat cheese; ie Kraft nfsingles or Soya Kaas nonfatcheeseOptional---
Salsa
Nonfat yogurt; or sour cream

Preparation:

* Bake potatoes at 400F until soft, about 45 minutes. Cool, and slice in half, lengthwise. Scoop out most of the insides and reserve for mashing later.

** You can use any veggies or cooked meat of your choice.

Spray the potato halves lightly with cooking oil spray and sprinkle on seasoning(s) of choice. Place under broiler until brown and crisp. (If you like your skins very crisp, you can broil the bottom of the skins first.)

Note that these broiled skins can be wrapped in foil and refrigerated for several days.

Lightly beat the Egg Beaters with the skim milk and salt and pepper. Saute the red bell peppers, Southwest seasonings, garlic, and scallions under tender. (I use water to loosen the veggies when they begin to stick, but you may use any sauteing medium of your choice.) Remove the veggies from the skillet, and add the eggs. Gently scrap the bottom of the pan to move the edges of the eggs to the center. When almost cooked, add the sauteed veggies. Cover and stir occasionally until the eggs are cooked.

Spoon a little salsa into the cavities of the potato skins. Fill the skins with the cooked eggs. Top with some pieces of sliced nf cheese. Place under broiler until melted. Serve with salsa and nonfat yogurt or sour cream.

Per serving: 354 Calories; less than one gram Fat (1% calories from fat); 50g Protein; 38g Carbohydrate; 20mg Cholesterol; 1000mg Sodium =46ood Exchanges: 1 ½ Starch/Bread; 6 ½ Lean Meat; 1 Vegetable

Recipe by: Ellen C. Rakes <ellen@elekta.com>

Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Feb 16, 1998

Potato Skins with Black Beans and Salsa

Servings: 12 Servings

Ingredients:

6 medium Baked potatoes
¾ cub Nonfat black bean dip
¾ cub Nonfat nacho dip
¾ cub Salsa
¾ cub Low-fat sour cream
Fresh cilantro sprigs;optional

Preparation:

1. Preheat oven to 400°F.

2. Halve baked potatoes lengthwise; scoop out pulp, leaving ¼-inch pulp attached to skin (avoid breaking skin). Place potato skins on large baking sheet, skin-sides down; bake 5 minutes.

3. Fill each potato skin with 1 tablespoon bean dip and 1 tablespoon nacho dip. Return to oven; bake 10 minutes. Remove from oven; let cool 5 minutes.
Top each potato with 1 tablespoon salsa and 1 tablespoon sour cream.
Garnish with cilantro. Serve hot.

Makes 12 servings. Preparation time: About 20 minute. Baking time: About 15 minutes. Standing time: About 5 minutes.

Per serving: About 99, 3 g pro, 19 g car, 1 g fat, 9% cal from fat, 3 mg chol, 295 mg sod, 1 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: Low-Fat Meals, Vol. VI, #3

Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997

Potato Skins with Cheese and Bacon

Servings: 8 Servings

Ingredients:

FROM LINDA FIELDS:

CYBEREALM BBS 315-785-8098:
4 medium Unpeeled baking potatoes 2#
Vegetable cooking spray
4 slice Turkey bacon
¾ cub (3 oz)Low-fat sharp cheddarcheese
1 tablespoon Minced fresh chives
¼ cub Nonfat sour cream

Preparation:

Bake potatoes at 425F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving ¼ inch thick shell. Reserve pulp for another use. Place potato shells on a baking sheet. Spray inside of shells with cooking spray. Bake at 425F for 8 minutes or until shells are crisp. Set aside.

Cook bacon in microwave according to package
directions; cool slightly. Chop into small pieces; set aside.

Divide cheese evenly among the shells. Bake at 425F for 5 minutes or until cheese melts. Sprinkle evenly with bacon and chives. Serve with low-fat sour cream.

Each serving is 1 stuffed potato skin and 1 ½ tsps.
sour cream

Calories per serving: 106 (29% from fat) Source:
Cooking Light Magazine, May 1994

Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Skins with Salsa and Cheese

Servings: 4 Servings

Ingredients:

2 large Russet potatoes
¾ cub Diced, seeded, firm, ripetomatoes
½ cub Fresh corn kernels
¼ cub Rinsed, drained cannedblack beans
2 tablespoon Finely chopped cucumber
2 tablespoon Thinly sliced scallion
2 tablespoon Olive oil
1 tablespoon Finely chopped green bellpepper
1 tablespoon Chopped fresh cilantro
1 tablespoon Fresh lime juice
1 teaspoon Seeded, finely choppedjalapeno or other pepper
pinch Salt, or to taste
1 teaspoon Olive oil
2 tablespoon Shredded part-timemozzarella or reduced-fatMonterey Jack cheese

Preparation:

Preheat oven to 400'F. Wash the potatoes thoroughly; pierce with the tip of a knife and bake directly on the oven rack until tender, about 45 minutes. Let cool.

Meanwhile, make the salsa: In a bowl, combine the tomato, corn, black beans, cucumber, scallion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno; add salt to taste.

Halve the potatoes lengthwise and, using a teaspoon, carefully remove all but ⅛"-¼" of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Preheat the broiler. Place the potato skins cut side up on a baking sheet and broil 3-4" from the flame for 5 minutes. Turn the skins over and broil on the other side for 1 minute.

Spoon the salsa into the potato skins, dividing it evenly. Sprinkle with the cheese, dividing it evenly. Broil the skins just until the cheese is melted. Serve immediatelty.

Nutritional analysis per serving: 180 calories; 9 grams total fat; 4 grams protein; 23 grams carbohydrates; 2 milligrams cholesterol; 105 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Potato Slices with Cheese

Servings: 8 Servings

Ingredients:

2 pound Potatoes
2 cub Cheese, shredded
1 cub Stock

Preparation:

Peel and thinly slice potatoes.

In buttered crockpot, alternate layers of potatoes with cheese, lightly seasoning potatoes with salt, pepper and nutmeg as you go. Finish with cheese, dot with butter, and gently pour stock over all. Cover and bake 3 hours on High; remove cover and bake 15 minutes more. Serve from crockpot.

These thin potato slices will have a crisp skin around the edges. Use this dish as a base for complete dinners by adding vegetables and meat or poultry.

Source: _Woman's Day Crockery Cuisine_ Posted on GEnie by L.LEWIS13 [Lee], May 15, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Souffle

Servings: 1 Servings

Ingredients:

4 cub Mashed potatoes (real ones)
1 ¼ cub Fat free coffee rich (orskim milk)
Salt and pepper
4 Egg yolks (I used 2)
6 Egg whites

Preparation:

Mash potatoes with coffee rich and add salt, pepper, and yolks. Beat egg whites and fold into potato mixture. Pour into greased casserole and bake at 375 for 1 hour. Posted to EAT-L Digest 10 Apr 97 by Alison Garfinkel <A-Garfinkel@NEIU.EDU> on Apr 11, 1997

Potato Souffle Latkes

Servings: 24 Servings

Ingredients:

LARRY LUTTROPP FVKC70A:

L.A.TIMES FOOD SECTION 11/94:
1 large Russet potato; peeled & grated
1 small Apple; peeled, cored & grated
2 Eggs; separated
2 tablespoon Sugar
1/3 cub Matzo meal; OR Flour
¼ teaspoon Salt
Oil for frying

BRUNA'S CANDIED PEAR SLICES:
3 pound Firm pears, preferably
, Bartlett
Juice 1 lemon
3 cub Sugar

Preparation:

In large bowl combine potatoes, apple and egg yolks. Add sugar, flour and salt. Mix well.
Beat egg whites until stiff peaks form and fold into potato mixture.
In large, heavy skillet heat ¼ inch oil over medium heat. Spoon potato mixture by tablespoon into hot oil and fry on both sides until golden brown.
Drain on paper towels. Serve with Bruna's Candied Pear Slices. Makes about 24 latkes.
Each serving contains about: 151 calories; 31 mg sodium; 18 mg cholesterol; 2 grams fat; 35 grams carbohydrates; 1 gram protein; 0.49 gram fiber.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 1½5/94, page H7.
"This is a potato latke like grandma never made, with beaten egg whites folded in for lighter texture. These latkes are more delicate than traditional potato latkes and make a wonderful dessert served with .." BRUNA'S CANDIED PEAR SLICES - Peel pears, core and cut into thick slices to equal about 12 slices per pear.
Place in large bowl and toss in lemon juice. Pour sugar over pears and toss to coat completely. Cover with plastic wrap and let stand 8 hours or overnight, until sugar liquefies. Remove pears, reserving sugar syrup.
Heat large, heavy skillet and add drained, sliced pears. Sauté pears, tossing constantly with wooden spoon, until brown, glazed and tender. In another large saucepan, bring sugar syrup to boil and simmer until thick.
Transfer pears to large bowl and pour syrup over. Makes about 3 cups.
Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 1½5/94, page H7.
"On a recent trip to Italy, we visited the Santini family at their ristorante Dal Pescatore. I watched Bruna Santini prepare these candied pears. It looked so easy, and they were so delicious. I could hardly wait to try them at home. A perfect accompaniment with any of the latke recipes."
(The Candied Pears recipe is also posted by itself, Larry.)

Posted to JEWISH-FOOD digest V97 #321 by ELAINE RADIS (AUNTIE_E@prodigy.net) on Dec 8, 1997

Potato Soup

Servings: 4 Servings

Ingredients:

2 tablespoon Oil
1 medium Onion, chopped
3 Celery stalks, diced
3 large Potatoes, diced
4 cub Stock
1 Bay leaf
Salt & pepper

Preparation:

Heat oil in pot & saute onion till translucent. A celery & saute for a couple more minutes. Add potatoes & saute, covered for 5 minutes. Add the rest of the ingredients & cook till potatoes are tender. Remove bay leaf.
Let cool for a few minutes, then puree. Reheat gently but do not let boil.

Posted by Mark Satterly in Intercook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Soup

Servings: 6 Servings

Ingredients:

2 medium Leeks; white part only
2 tablespoon Flavorless cooking oil
3 cub Chicken stockOR low-sodium chicken broth
3 cub Water
1 ½ pound Potatoes; peeled and roughly diced
½ teaspoon Nutmeg
1 teaspoon Salt; or to taste
¼ teaspoon White pepper
Sour cream
Chopped chives

Preparation:

REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for another use. Slice the light part into ½-inch rounds, wash well and set aside on a plate. Heat the oil in a pot, over medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Place pureed soup in a pot and reheat, covered, over low heat. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Soup

Servings: 8 Servings

Ingredients:

¼ cub Butter
1 tablespoon Minced ginger root
1 tablespoon Minced garlic
1 cub Diced red onion
½ teaspoon Turmeric
½ teaspoon Chili powder
½ teaspoon Kopan Masala
3 cub Mashed potato
4 cub Water
1 cub Diced tofu
1 cub Spinach leaves,chopped
1 ½ teaspoon White vinegar
1 tablespoon Soy sauce
2 teaspoon Salt
½ teaspoon Black pepper
2 tablespoon Chopped green onion
2 tablespoon Chopped cilantro

Preparation:

Melt butter in large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for ½ to 1 minute. Add turmeric, chili powder and masala. Stir-fry ½ minute longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.

Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add green onions and cilantro and mix well. makes about 8 cups.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Potato Soup #1

Servings: 6 Servings

Ingredients:

2 medium Potatoes; chopped
2 medium Onions; chopped
4 Ribs celery; chopped
1 ½ tablespoon Butter
Boiling water
½ teaspoon Salt
1 small Bay leaf
2 tablespoon Butter
1 ½ cub Half and half
Salt and pepper to taste
1 dash Paprika
1 teaspoon Worcestershire

Preparation:

Saute onions and celery in butter until tender. Cover vegetables with boiling water and add salt and bay leaf. Boil until potatoes are tender, then put vegetables through ricer or blender, discarding bay leaf. Beat into this mixture 2 tablespoons butter and thin to desired consistency with Half and Half. Add salt and pepper to taset, paprika and Worcestershire.
Rich and creamy and so good on a cold day.

MRS DAVID HENDERSON (GRACE)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Soup #2

Servings: 1 Servings

Ingredients:

4 cub Potatoes; thinly sliced
1 medium Onion; diced
3 tablespoon Butter
1 ½ cub Potato water
1 ½ cub Evaporated milk
1 teaspoon Salt
4 teaspoon Minced parsley; optional
Chopped chives; optional

Preparation:

Pell, wahs and slice potatoes and add onions nad enough water to just cover. Cook covered for 15 minutes. Drain and reserve 1 ½ cups of potato water. Mash potatoes, add butter, water milk and salt. Heat very good.

If desired top each serving with a teaspoon of minced parsley or chopped chives

Recipe by: Mary McKinnon

Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998

Potato Soup #3

Servings: 6 Servings

Ingredients:

6 large Potatoes
5 Stalks celery
2 medium Onions; sliced
1/3 cub -(up to)
½ cub Parsely flakes
1 ½ pound Uncooked Polish sausage;skinned; sliced in bitesizepieces
1 pint Sour cream

Preparation:

Place potatoes, celery, onion & parsley in a 4-quart kettle & cover with water up to 3 inches from top of the kettle. Boil for about 1 hour until vegetables are done. Add Polish sausage & sour cream. Cook for 1 additional hour. Serves 6-8. This soup tastes best when eaten with rye bread.

MRS DAVID J. (IRENE) BLACKBURN

From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Soup #4

Servings: 8 Servings

Ingredients:

3 -(up to)
4 medium Potatoes
2 slice Onion
4 cub Milk
2 tablespoon Flour
4 tablespoon Butter
1 teaspoon Salt
1 teaspoon Celery salt

Preparation:

Cook onion with potatoes. Mash potatoes; scald milk. In saucepan, cook flour and butter, stirring until smooth. Add 1 cup milk, salt and celery salt. Blend well. Add remaining milk and potatoes and boil 1 minute. Thin to proper consistency with additional hot milk. Serve hot.

COOKIE FLYNN

(FROM SOME COOKBOOK)

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Soup #5

Servings: 12 Servings

Ingredients:

6 large Potatoes; thinly sliced
6 Green onions; diced
4 tablespoon Flour
4 Beaten egg yolks
2 tablespoon Chopped parsley
5 slice Bacon
½ cub Chopped onion
8 cub Chicken broth
2 cub Sour cream
3 tablespoon Chervil

Preparation:

Saute bacon; pour off excess fat. Add onions; saute 5 minutes. Stir in flour. Add chicken broth, stirring constantly. Add potatoes; simmer 1 hour.
Combine eggs and sour cream. Stir into soup. Simmer on low for 10 minutes.
Float parsley.

THIS ONE!

ELOISE WATSON

(FROM SOME COOKBOOK)

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Soup (Cream Style)

Servings: 6 Servings

Ingredients:

4 large Potatoes; peel & dice
1 Onion; diced
3 Celery; diced
2 cub Water; * see note
½ teaspoon Dill weed
½ teaspoon Mrs. dash; or substitute
2 tablespoon Chives; chopped
1 cub Nonfat milk; or substitute
3 tablespoon Flour

Preparation:

Recipe by: The Mormon Diet Cookbook Preparation Time: 1:00 Place potatoes, onion, celery and water in a lg saucepan. Add dill weed, Mrs. Dash and chives; simmer until potatoes are tender, about 30 min. Place milk and flour in a pint jar. Shake vigorously to mix thoroughly. Add to potato mixture; simmer 5 - 10 min, or until thickened.

VARIATIONS: Add ¼ ts ground pepper, 1 ts basil leaves and/or ½ ts garlic powder in addition to or instead of other herbs. Blend part of soup mixture in blender if desired.
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Potato Soup (Low Fat)

Servings: 6 Servings

Ingredients:

1 Text Only

Preparation:

Get out a pot about the size of the amount of soup you want to make. Fill it about ½ full of water. Peel and dice potatoes into bite size chunks, about 1 medium size per person. Put them into the water. Dice a medium size onion, add to the pot. Peel a couple of carrots, slice then thin to cook in about the same amount of time as the potatoes. Bring to boil on the stove, turn down and simmer. Season with salt and pepper to taste. (Lots of pepper, for my taste). When the potatoes and carrots are soft, add 1 can of evaporated skim milk. I do not thicken the soup with anything, but I do cook the potatoes till they are quite done. I put diced cheese into the bowls, ladle the hot soup into the bowls. If you used a low fat cheese, you could do this too, or you can skip the cheese. Also, to make a more filling soup, I add "rivells" to my soup (for a low fat soup, you would have to use egg substitute). Take 1 or 2 eggs, beaten slightly, add 1 half eggshell full of milk, and salt to taste, then flour to make a fairly stiff dough, drop little bits of this from a fork into the boiling soup. If you add the rivells just after the soup boils, they will be done when the potatoes are done, proceed with the evaporated milk, etc. The above soup would have no fat, (except the rivells version) till you add the cheese. Oh, yes, if I have celery, I throw in a stalk or two diced with the onion and carrot. You can't make anything any simplier.

Posted by Julene Nash. Courtesy of Fred Peters.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sims <c.simpson@worldnet.att.net> on Feb 25, 1997.

Potato Soup and Cheese

Servings: 1 Servings

Ingredients:

7 medium Potatoes -- peeled and
Chopped
1 can Cheese soup
1 pound Velveeta cheese
2 ½ cub Milk
1 ½ pound Smoked sausage
Salt and pepper
1 medium Onion

Preparation:

Cut potatoes in bite-size cubes. Boil potatoes until tender. Drain potatoes, leaving some water. Add cheese soup, Velveeta cheese, smoked sausage, and onion. Simmer soup until potatoes cook down. Add salt and pepper to taste.

Recipe By : Lori Reynolds

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Soup Barden Style

Servings: 4 Servings

Ingredients:

1 medium Carrot -- sliced thin
3 Stalks celery -- sliced
Thin
1 Leek -- sliced thin
1 medium Onion -- sliced thin
3 medium Potatoes -- peeled& cubed
1 ½ quart Chicken broth
Salt and ground white
Pepper
½ cub Onion -- finely diced
1 tablespoon Butter
1 cub Cream
½ cub White bread crumbs
1 tablespoon Fresh chives, or more

Preparation:

Add first four veggies to pot with the broth. Add pepper and dash of nutmeg.Cook over low heat til potatoes are tender. Remove 1 cup of potatoes set aside. Puree rest of soup.In small saucepan saute diced onion in butter. Add to soup pot along with pureed soup, stir in cream and reserved potatoes. Season and heat thru. Top serving bowls with the croutons.

Evaporated milk can be used instead of cream.

Recipe By : German Crusine

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Soup By Janet

Servings: 1 Servings

Ingredients:

5 large Potatoes
1 medium Onion
3 Carrots
2 quart Water
½ Stick butter
1 quart Milk
Salt and pepper
Chopped celery (optional)

Preparation:

Peel and dice potaotes, chop onion, and peel and dice carrots. Cook until soft in water; add butter, milk, and salt and pepper to taste. Simmer to boil. Serve.

Recipe By : Janet Slenczka

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato Soup for Crockpot

Servings: 8 Servings

Ingredients:

8 large Potatoes -- cubed
2 medium Onions -- chopped
2 tablespoon Margarine
2 Chicken boullion cubes
2 tablespoon Parsley -- dry
6 cub Water
2 cub Milk
½ cub Flour -- mixed with water

Preparation:

From: Gerald Edgerton <jerrye@wizard.com>

Date: Wed, 22 May 1996 08:37:49 -0700

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. ½ hour to onehour before serving; add milk and flour mixture.
After the soup starts to thicken, it is ready to serve.

NOTE: Add ¼ pound of Velveeta cheese for Cheese potato soup.
1 can evaporated milk may be substituted for the regular milk.

Posted to Master Cook Recipes List, Digest #94

Potato Soup Ii

Servings: 1 Servings

Ingredients:

3 medium Potatoes; chopped
1 medium Onion; chopped
½ teaspoon Salt
1 quart Boiling water
¼ teaspoon White pepper
1 Stalk celery; chopped
2 teaspoon Parsley; chopped
1 teaspoon Caraway seed
2 tablespoon Butter or olive oil
1 tablespoon Flour

Preparation:

Heat 1 tablespoon butter and add the onions and celery. Let sizzle in butter for 10 minutes. Add potato, cover and cook 2 minutes. Add the water and boil for one hour. Add more water if it evaporates. In a saucepan, melt the remaining butter, brown the flour in butter, add some potato liquid and cook until thickened. Combine with the potato mixture and serve hot, topped with croutons.

Posted to recipelu-digest by Eeyore <efalt@zianet.com> on Feb 25, 1998

Potato Soup Scented with Cumin

Servings: 8 Servings

Ingredients:

3 tablespoon Unsalted butter
1 cub Chopped shallots
3 pound Red skin potatoes; peeled and cut into ¾" cubes
1 ½ tablespoon Ground cumin
12 cub Chicken stock
1 cub Half and half or evaporated skim milk
Salt
Fresh ground pepper
4 teaspoon Chopped fresh cilantro

Preparation:

Melt butter in large, heavy, non-aluminum, deep-sided pan over medium-high heat. When hot add shallots and cook, stirring constantly, until soft, about 3 minutes. Add potatoes and cumin. Toss and cook 1 minute more. Add stock. Bring to boil, stirring several times to prevent potatoes from sticking to pan. Reduce heat and simmer until potatoes are quite tender, 25 to 30 minutes.

Remove soup from heat and puree, using food processor, blender or food mill. Return mixture to pan and stir in half and half. Season to taste with salt and pepper. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate.)

To serve soup warm, reheat over medium heat, stirring, until hot. To serve cold, taste chilled soup once again and add salt and pepper if needed.
(Cold foods often require extra seasonings.)

Ladle into 8 bowls and garnish each with ½ teaspoon chopped cilantro.
Makes 8 servings.

Christie Aspegren, September 93 Round Robin.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Soup with Bacon

Servings: 6 Servings

Ingredients:

4 large Baking potatoes
2/3 cub Butter
2/3 cub Flour
1 ½ quart 2% milk
1 cub Sour cream
4 Green (spring) onions;chopped
5 ounce Cheddar cheese; grated
Salt and pepper
2 cub Bacon; crisped and cooked

Preparation:

Heat oven to 450F degrees, wash and prick potato, then bake until fork tender (1 hour). Melt butter in a medium saucepan. Slowly whisk in flour until thoroughly blended, (making a roux.) Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When the milk mixture is very hot, whisk in potato meat. Add green onions and potato peels. Whisk well, add sour cream. Heat thoroughly.
Add cheese a little at a time until all is melted in. To serve: top with crumbled bacon.

Suggested Wine: Accompany with a hearty ale.

Recipe by: FlavorWeb : A Compendium of Great Taste

Posted to TNT Recipes Digest by Carriej999 <Carriej999@aol.com> on Apr 1, 1998

Potato Soup with Green Chiles

Servings: 4 Servings

Ingredients:

2 -(up to)
3 tablespoon Vegetable oil
1 small Onion; chopped
1 -(up to)
2 Cloves garlic; chopped
½ teaspoon Cumin
¼ teaspoon Black pepper
1 pinch Oregano
2 medium Potatoes; peeled, diced
8 Whole roasted; peeled greenchiles; chopped (or about2/3 c; use canned if youmust)
5 cub Chicken broth

Preparation:

Heat oil in 2 qt saucepan, add onion and garlic, cover, cook over low heat until the onion wilts (about 5 min). Turn up the heat to medium, uncover, and add cumin and pepper. When the onion starts to brown (2 min?), add the rest of the ingredients, bring to a boil and simmer for 45 minutes.
Options:

Add some chopped jalapenos with the green chiles for more heat.

Top with chopped cilantro and/or shredded cheese.

Add ½ C sour cream and stir well just before serving. Michael Bowers, Internet: mikeb@radonc.ucdmc.ucdavis.edu

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Soup with Kale and Bacon

Servings: 4 Servings

Ingredients:

2 pound Potato, boiling
¾ pound Bacon
1 bunch Kale; (about 1 pound)
1 Garlic clove
Salt and pepper
1 cub Heavy cream
1 bunch Chives; (opt)
5 teaspoon Balsamic vinegar

Preparation:

Peel potatoes and put in a pot with enough cold, salted water to cover.
Cover and bring to a boil. Lower weat, uncover, and simmer until done, about 25 minutes. Drain, reserving the cooking liquid. Break up potatoes with a potato masher; they should be lumpy, not smooth.

Cook the bacon until crisp. Drain and chop. Pour off all but 2 tablespoons of the bacon fat, reserving the extra fat.

Stem and chop the kale. Mince the garlic. Cook half the kale and half the garlic in the 2 tablespoons bacon fat over medium heat until kale is wilted, about 1 minute. Season with salt and pepper and transfer to a bowl.
Repeat with remaining kale and garlic, using the reserved bacon fat as needed. Return all the kale to the frying pan and add the heavy cream.
Simmer over low heat until the kale is tender, about 10 minutes. Mince the chives.

Recipe can be made to this point several hours ahead.

Cooking and Serving: Combine potatoes with about 4 cups of the reserved cooking liquid in a large pot. Add more cooking liquid or water if too thick. Add kale mixture to the pot and bring to a simmer. Season to taste with salt and pepper.

Pour into bowls and sprinkle with chives and bacon.

[ The Best of COOKS Magazine; 1987 ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Soup with Rivels

Servings: 8 Servings

Ingredients:

1 quart Chicken stock (see recipe)or canned chicken broth
4 medium Potatoes; diced but notpeeled
1 tablespoon Butter
1 quart Milk
¼ cub Celery leaves; chopped
Salt & fresh ground blackpepper to taste
1 Egg; beaten
1 cub Flour
2 Hard-boiled eggs; peeled &chopped
Chopped parsley for garnish

Preparation:

This is a potato-dumpling soup, and it sounds like a double batch of starch. It is just that. The rivels, which means "lumps," give the soup a thick richness that is very filling. This is a very healing dish on a cold winter day.

Bring the chicken stock to a boil in a 4-quart stockpot. Add the diced potatoes and cook until tender. Add the butter, milk and celery leaves.
Bring to a simmer and add salt and pepper to taste. I love lots of pepper in this dish.

In a small bowl stir the beaten egg into the flour. Stir with a fork until you have a grainy mixture. Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes. Be carefulwith these rivels, as they will lump up.

Serve with the chopped egg and parsley garnish.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Potato Soup with Roast Garlic

Servings: 6 Servings

Ingredients:

700 g Potatoes (1 ½ lb)
35 Large cloves garlic (4 ... 5 heads !!)
3 tablespoon Extra virgin olive oil
Onion
2 Carrots
1 ½ l Water (2 ½ pints)
1 teaspoon Sea salt
Black pepper

Preparation:

Peel the cloves of garlic and roast them in 1 tb of the olive oil in a moderately hot oven, 190 oC/375 oF, for 15 ... 20 minutes, until they are just golden and soft but not brown.

Peel and quarter the onion, peel and slice the carrots, scrub (but do not peel) the potatoes and cut them into 2.5 cm (1 in) thick cubes. Boil all the together for about 15 minutes in the water with 1 ts of sea salt until the carrots and potatoes are soft.

Add the roast garlic cloves and their residual oil to the vegetables, cool slightly and liquidize. Season with pepper and stir 2 tb of olive oil into the soup before serving.

(From: Brigid Allen, The soup book, M Papermac, ISBN 0 333 58224 1)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Soup with Worst and Garden Herbs

Servings: 1 Servings

Ingredients:

500 g Potatoes
½ l Water
1 Beef bouillon tablet; (orless) *
1 dl Sparkling white wine
Freshly ground pepper; totaste
50 g Gekookte worst **
4 Takjes parsley, finelychopped; about ¼ cup
4 Takjes selderij***, finelychopped; about ¼ cup

Preparation:

* A Dutch bouillon tablet is good for ½ liter (about 2 cups) water; an American cube is good for 1 cup water.

** "Gekookte worst" is a worst, 2-3" in diameter. When we get a craving for a bologna sandwich, this is what we use. It doesn't really look like bologna - it's smaller around and a bit coarser in texture, but the taste is similar. I think you could substitute some good-quality bologna.

*** Can't think of the English word for "selderij". It looks like flat parsley; tastes a bit of celery. Just use more parsley if you can't find anything similar.

Peel, wash, then dice the potatoes. Put the pots in a pan with the water, bouillon tablet, and wine. Bring to a boil; put a lid on, turn down the heat, and simmer for 20 min, till the pots are done. Let cool for a bit.
Puree the pots and cooking liquid; return to pan. [This is a good point to put it in the frig, if you're making ahead.] [I thought it was a bit gelatinous, as potato soups are wont to be, at this point, so I added another cup of water (that I whizzed in the blender to clean it out.]

Remove the skin from the worst. Cut the worst into "matchsticks" up to 2" long. Finely chop the parsley and selderij.

Warm the soup broth. Stir in the worst and herbs and heat till warmed through.

Serves 2 as main course, or 4-6 as starter.
Recipe By : AllerHande

Posted to EAT-L Digest 7 November 96

Date: Fri, 8 Nov 1996 09:00:52 +0100

From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>

Potato Sourdough Starter

Servings: 1 Servings

Ingredients:

-NORMA WRENN (NPXR56B)
1 package Dry yeast
4 cub -warm water
2 tablespoon Sugar
4 cub Flour
1 Potato; raw quartered

Preparation:

Here is a recipe from Texas Highways Cookbook.

Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter's original consistency. Add more potato occasionally as food for the yeast, but don't add more yeast. Use daily for best results.
Starter improves with age. I am sure you will get some posts for flake starters. I do not have one.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Spice Cake

Servings: 1 Servings

Ingredients:

2 cub Sifted all-purpose flour
1 ½ cub Sugar
½ cub Cocoa
3 teaspoon Baking powder
¾ teaspoon Salt
¼ teaspoon Each cloves,nutmeg,cinnamon
And allspice
¾ cub Shortening
½ cub Milk
1 cub Cold mashed potatoes
3 Eggs
1 ½ teaspoon Vanilla
¼ teaspoon Lemon extract
½ cub Raisins
½ cub Nuts

Preparation:

Sift together flour, sugar, cocoa, baking powder, salt and spices. Cut shortening into flour mixture till fine as cornmeal. Add all at once milk, pototoes, unbeaten eggs and flavoring. Beat till smooth. Beat in nuts and raisins. Pour into a large well-greased angel cake pan. Bake at 350F for 70 minutes or till done. Cool about 10 minutes. Remove from pan. Source:
Heritage Recipes ch.
Posted to MM-Recipes Digest V3 #260

Date: Mon, 23 Sep 1996 10:29:19 -0400

From: Cindy J Hartlin <chartlin@total.net>

Potato Spinach Casserole

Servings: 1 Servings

Ingredients:

4 medium Potatoes, scrubbed skin on
1 large Onion, sliced thinly
1 Bag fresh spinach(stems
Removed, rinsed & sliced)
½ cub Egg substitute (equiv. to 2
Eggs)
Kraft Fat Free Parmesan
Cheese
½ cub Evap. skim milk
Thyme, Rosemary & Black
Pepper to taste

Preparation:

Layer slices of potato, onions, sprinkle seasonings & Parmesan, distribute slice/chopped spinach as middle layer, sprinkle more Parmesan. For the top layer, potato, then onion. Mix milk & egg and pour over casserole.
Seasonings & generously sprinkle ff. Parmesan. Cover with foil & bake at 350 for 30 minutes, remove foil and cook for appx 10 minutes more to brown cheese.

(Modified from Meatless Main Dishes section of the Berkeley Wellness Lowfat Cookbook)

From: "Shanks, Mira L." <mlm6@nch08a.em.cdc.gov converted to MM by Donna Webster
donna@webster.demon.co.uk Submitted By DONNA WEBSTER <DONNA@WEBSTER.DEMON.CO.UK> On MON, 20 NOV 1995 115758 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Sponge Bread

Servings: 1 Servings

Ingredients:

4 Med Potato
2 tablespoon Sugar
1 tablespoon Salt
1 cub Yeast
*dissolved in:
½ cub Water, lukewarm
4 cub Flour, bread

Preparation:

Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Stefado

Servings: 4 Servings

Ingredients:

¾ pound Mushrooms, quartered
3 large Round red potatoes, cut into
... 1 ½ inch chunks
8 Shallots, quartered
4 Garlic, crushed
1 large Cauliflower flowerets
1 can Tomato paste (6 oz)
1 tablespoon Olive oil
Salt and pepper to taste
½ cub Parsley, chopped
1 Bay leaf
1 teaspoon Oregano , dried
1 teaspoon Cinnamon
1 teaspoon Cumin, ground
¼ cub Red wine vinegar
1 cub Stock
Crumbled Feta, fresh parsley
... chopped walnuts for
... garnish

Preparation:

Preheat oven to 350 Combine all ingredients in a flameproof casserole.
Bring to a boil, then remove from the heat. Cover tightly and bake for 1 to 1 ¼ hours. Garnish each serving with some Feta, Parsley, and Walnuts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Stuffed Cabbage

Servings: 8 Servings

Ingredients:

1 Head cabbage
5 pound Potatoes; peeled
2 Onions
½ cub Rice; raw
1 teaspoon Dried dill weed
¼ teaspoon Black pepper; ground
2 Egg whites
28 ounce Tomatoes
1 Apple; peeled and sliced
¼ teaspoon Ground ginger

Preparation:

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).
Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves.
Fill each remaining cabbage leaf with approximately 2 tablespoon of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot. Cook at low heat for 4 to 5 hours.

Recipe By : The Pritikin Program

Posted to MC-Recipe Digest V1 #228

Date: Sat, 28 Sep 1996 11:01:29 -0400

From: Luke Murden <lmurden@visi.net>

Potato Stuffed Cabbage (Vegan)

Servings: 8 Servings

Ingredients:

1 Head cabbage
5 pound Potatoes -- peeled
2 Onions
½ cub Rice, raw
1 teaspoon Dill, dried
¼ teaspoon Black pepper -- ground
2 Egg whites
1 can Tomatoes (28 oz)
1 Apple -- peeled and sliced
¼ teaspoon Ginger, dried -- ground

Preparation:

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary.

Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger.
Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.

Source: Pritikin Program Converted by MMCONV vers. 1.50

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Stuffed Green Peppers

Servings: 8 Servings

Ingredients:

4 Green bell peppers
2 cub Finely chopped onions
½ cub Red bell pepper, finelychopped
2 tablespoon Olive oil
Salt and pepper, to taste
1 tablespoon Dried, crumbled chives
2 cub Mashed potatoes
2 cub Tomato sauce

Preparation:

Preheat oven to 350. Slice away pepper tops below stems. Remove seeds and interior spines. Gently parboil peppers about 5 minutes. Drain upside down; set aside. Saute onions and red pepper in oil until soft. Add seasonings and mix well into mashed potatoes. Carefully stuff peppers, set them in a deep-sided baking dish. Pour tomato sauce around base of peppers.
Bake at 350 for about 20 minutes, covered. Uncover and bake 5 minutes longer. Serve warm.

Nutrition (per serving): 243 calories, Saturated fat 1 g, Total Fat 7 g (27% of calories), Protein 5 g (8% of calories), Carbohydrates 39 g (64% of calories), Cholesterol 0 mg, Sodium 833 mg, Fiber 2 g, Iron 2 mg, Vitamin A
2403 IU, Vitamin C 123 mg.
Posted to Digest eat-lf.v096.n211

Date: Wed, 6 Nov 1996 10:28:13 -0500

From: BunnyMama@aol.com

Potato Stuffing

Servings: 12 Cups

Ingredients:

4 pound Potatoes, baking, peeled
1 cub Light cream
1 cub Butter
16 slice White bread, dry
2 cub Onion,chopped
2 cub Celery,chopped
1 tablespoon Salt
1 teaspoon Pepper
2 tablespoon Parsley,chopped
Giblets,cooked,chopped
3 Eggs,slightly beaten

Preparation:

Boil potatoes until tender; drain. Heat cream with 1/ c. butter and whip into potatoes.

Cut bread into small cubes; toss in 1/3 c. butter and toast in 350 F. oven 5 minutes.

Saute onion and celery in the remaining butter. Remove from heat; stir in seasoning and parsley.

In very large bowl mix potatoes, Giblets and onion mixture. Stir in beaten eggs, then toasted bread cubes. Fill bird. (Do not pack), truss, and roast as usual. (Or spoon into greased 13 x 9 x 2 inch baking pan. Cover and bake in 350 F. oven 40 minutes; uncover and bake 20 minutes.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Supper Rolls

Servings: 16 Servings

Ingredients:

1 medium Baking potato,peeled and cut into1-½-inch pieces
1 cub Skim milk
1 package Dry yeast
3 ¾ cub Bread flour, divided
2 tablespoon Sugar
¾ teaspoon Salt
2 tablespoon Margarine, softened
1 Egg, lightly beaten
Vegetable cooking spray

Preparation:

to a boil.

Reduce heat, and simmer, uncovered, 15 minutes or until very tender; drain.
Press potato through a sieve into a bowl. Set aside ½ cup potato, and discard remaining potato.

Heat milk over medium-high heat in a heavy saucepan to 180 deg or until tiny bubbles form around edge. (Do not boil.) Remove from heat; let cool until very warm (120-130 degrees).

Combine yeast, 1 cup flour, sugar, and salt in a large bowl; stir well. Add ½ cup potato, very warm milk, margarine, and egg; beat at medium speed of an electric mixer until smooth. Add 1 cup flour; beat until smooth. Stir in 1-¼ cups flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down, and turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Divide dough in half; cut each half into 8 equal portions, shaping each piece into a ball with lightly floured hands. (Cover remaining dough while working to prevent it from drying out.) Place balls 3 inches apart on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in bulk.

Uncover dough. Bake at 325 degrees for 23 minutes or until lightly browned.

Nutritional Info: CALORIES 155 (15% from fat); PROTEIN 5.2g; FAT 2.5g (SAT 0.5g, MONO 0.8g, POLY 0.8g); CARB 27.5g; FIBER 0.2g; CHOL 14mg; IRON 1.6mg; SODIUM 140mg; CALCIUM 27mg
Posted to MM-Recipes Digest V4 #003

From: Julie Bertholf <jewel1@ix.netcom.com>

Date: Thu, 2 Jan 1997 00:05:16 -0800

Potato Supreme

Servings: 1 Servings

Ingredients:

1 pound Hash browns; (1 to 2)
½ pound Sour cream
½ cub Chopped onoins
1 can Cream of Chicken soup; (10¾ ounce)
½ cub Melted margarine

Preparation:

Mix Ingredients and Spread in 9 by 13 inch baking pan. Spinkle top with grated cheese and crushed potato chips. Bake at 325 degrees for 1 hour.
Posted to recipelu-digest Volume 01 Number 474 by "bunny" <layla696@ix.netcom.com> on Jan 7, 1998

Potato Sweet Biscuits

Servings: 20 Servings

Ingredients:

2 medium Sweet potatoes; peeled anddiced
4 cub All-purpose flour
½ cub Light brown sugar; packed
5 teaspoon Baking powder
1 teaspoon Salt
10 tablespoon Margarine
1/3 cub Milk

Preparation:

1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough

water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes until potatoes are fork tender. Drain the potatoes; mash and set aside to cool.

2- Preheat oven to 425 degress F. In large bowl, combine flour, brown sugar, baking powder, and salt. With pastry blender cut in margarine until

mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet potatoes; mix until just combined.

3- On lightly floured surface, pat dough into an 8 ½-inch square. Cut dough in half. Cut each half into 10 equal pieces. Place biscuits, 2-inches apart, on 2 ungreased large cookie sheets.

4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway

thruogh baking time.

Serve biscuits warm. Or cool on wire rack, store in tightly covered container to use within 1 day or wrap in foil and freeze to use within 2 weeks.

NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb.

Lou&Sally Eisenberg sparky@netgate.net
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Potato Swirls

Servings: 8 Servings

Ingredients:

6 Potatoes; peeled and quarted
2 Eggs
¼ cub Sour cream
¼ cub Cream cheese
2 tablespoon Butter
¼ teaspoon Nutmeg
1 Salt and pepper
Paprika; (optional)

Preparation:

In saucepan of boiling salted water, cook potatoes for 20 minutes or until tender; drain and mash. Beat in (not with food processor) 1 egg, sour cream, cheese, butter, nutmeg, and salt and pepper to taste. Transfer to pastry bag fitted with large star tip, or use spoon; pipe or spoon eight 2-inch rounds onto greased baking sheet. (Potatoes can be prepared to this point covered and refrigerated overnight.) Beat remaining egg with 1 tablespoon cold water; brush over potatoes. Sprinkle with paprika (if using). Broil for 10 to 15 minutes or until golden.

Formatted by RecipeLu, Orginal post to rec.food.recipes by Robin Cowdrey <robinc@cronus.oanet.ca> on 0 Nov 1997 04:48:58 -0700 Converted by MC_Buster.
Posted to recipelu-digest Volume 01 Number 298 by RecipeLu <recipelu@geocities.com> on Nov 24, 1997

Potato Swiss Chard Soup

Servings: 1 Servings

Ingredients:

1 medium Onion; chopped
2 Ribs celery; chopped
2 Garlic cloves; minced
4 cub Red potatoes; (cubed)
1 medium Carrot; cut in chunks
1 Bay leaf
5 cub Vegetable stock
4 cub Chopped Swiss chard
¼ cub Chopped fresh parsley
2 teaspoon Dried thyme; crushed
½ teaspoon Freshly ground black pepper

Preparation:

This was in the local paper (Marin Independent Journal) and was one of the best soups I've tasted:

In a soup pot, saute onions, celery and garlic until softened - about 5 minutes. Add potatoes, carrot, bay leaf and stock.

Bring to a boil, reduce heat and simmer for about 30 minutes.

Add Swiss chard, parsley, thyme and cook an additional 10 minutes. Add black pepper. Remove from heat. Puree in batches in food processor (I used blender).

If serving hot, reheat 5 minutes. If serving cold, cover and refrigerate several hours or overnight.

Serves 4.

Posted to fatfree digest V97 #294 by zingalie@juno.com (Schmidt Zingalie) on Dec 13, 1997

Potato Tarragon Bread

Servings: 1 Servings

Ingredients:

1 ½ 1B LOAF:
1 cub Water
3 tablespoon Butter or margerine
1 Egg
3 cub Bread flour
¾ cub Mashed potatoe mix dry
1 tablespoon Sugar
1 ½ teaspoon Salt
1 ½ teaspoon Dried tarragon leaves
2 ½ teaspoon Yeast

2 LB LOAF:
1 1/3 cub Water
¼ cub Butter or Margerine
2 Eggs
4 cub Bread flour
1 cub Mashed potatoe mix dry
1 tablespoon Sugar
2 teaspoon Salt
2 teaspoon Dried tarragon leaves
1 ¼ teaspoon Yeast*

Preparation:

Place all ingredients in order. Select basic/white cycle. Use medium or light crust colour. Do not use delay cycle. Remove bread from pan and cool on wire rack. Yeast amount is correct though proportionately less than called for in the 1 ½ lb recipe. From New Flavour Bread Machine Recipes * CROSSPOSTED Submitted By HOME_COOKI POUR ALL

Posted to MM-Recipes Digest V4 #211 by serge.cyr@sympatico.ca (Serge Cyr) on Aug 12, 1997

Potato Tatin with Brie and Prosciutto

Servings: 6 Servings

Ingredients:

4 tablespoon Butter
4 Shallots; chopped fine
½ cub White wine
½ cub Cream
3 pound Potatoes; peeled/sliced thin
5 Cl Garlic; halved
Bouquet garni: rosemary, thy
pinch Nutmeg
Salt and freshly ground pepp
6 slice Prosciutto; paper thin
½ pound Wisconsin brie; sliced
6 3-inch discs of puff pastry

Preparation:

Recipe by: Philippe Schmit, Park Bistro, New York City Preparation Time:
0:35 Heat butter and saute shallots. Add wine and reduce by half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and pepper. Cook 5 minutes and remove from heat. Place several potato slices into bottom of 6 3- inch molds* in circular petal formation. Add layers of prosciutto, Brie and remaining potatoes. Top with pastry. Bake for 20-25 minutes at 450- degrees until potatoes are done and pastry is dark gold. Turn tatin out onto plate and garnish as desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Tikki with Almond-Cilantro Chutney

Servings: 8 Servings

Ingredients:

4 large Potatoes
¼ cub Almonds, chopped
¼ cub Red bell pepper, minced
2 Jalapeno peppers, seeded & minced
½ tablespoon Lime juice
2 tablespoon Cilantro, minced
1 ½ tablespoon Arrowroot
Salt & pepper
Olive oil for frying
1 cub Romaine lettuce, shredded

ALMOND-CILANTRO CHUTNEY:
¼ cub Almonds, chopped
3 tablespoon Cilantro, chopped
¾ cub Soy yogurt
Salt
Hot paprika

Preparation:

Boil potatoes until fork tender. Cool slightly, peel & force through a coarse sieve to produce smooth mashed potatoes. Add almonds, bell pepper, jalapeno pepper, lime juice, cilantro & arrowroot. Season with salt & pepper & mix well. Rub a film of oil on your hand. divide mixture into 8 portions & flatten into smooth patties, ½" thick. Brush a seasoned skillet with a film of oil. Place over low heat & when hot, slip in the patties. Fry slowly for 10 to 15 minutes per side, or until a crisp crust forms. CHUTNEY: In a food processor, process nuts until they are powdered.
Add rest of ingredients & process until smooth & green. Serve patties over shredded lettuce with a bowl of chutney.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Time

Servings: 4 Servings

Ingredients:

6 Potatoes, in ½" slices
1 ½ cub Mayonnaise
1 Onion, minced
1 tablespoon Soy sauce
1 tablespoon Oregano leaves
½ teaspoon Garlic powder
3 tablespoon Parsley
1 ½ cub Cracker crumbs
1 cub Grated Parmesan cheese

Preparation:

Place potato slices in covered vegetable steamer; steam 12 minutes; drain and cool. Mix together mayonnaise, onion, soy sauce, oregano, garlic and parsley. Frost each potato slice with this mixture, and then dip it into cracker crumbs. Bake on cookie sheets at 350 degrees for 10 minutes.
Sprinkle with Parmesan and serve hot.

To make as a casserole, cover bottom of casserole with potato slices, spread on mayonnaise mixture, then sprinkle on crumbs. Continue in layers until all ingredients are used. Bake at 350 degrees for 1 hour. Top with Parmesan and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Topped Meat Loaf

Servings: 6 Servings

Ingredients:

1 pound Ground beef
½ pound Ground veal
½ pound Ground pork
2 ½ cub Crushed corn flakes
2 Eggs
½ teaspoon Salt
½ teaspoon Sage
½ cub Evaporated milk
1 ½ cub Hot mashed potatoes

Preparation:

Combine beef,veal,pork and cornflakes.Beat eggs,add to meat mixture with salt, sage and milk.Put into greased loaf pan and bake in 350 oven 1 hour.Unmold; frost with potatoes. Bake in 350 oven until potatoes are browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Toppers

Servings: 1 Servings

Ingredients:

KNUDSEN:

CLASSIC:
2 tablespoon Sour cream
Pepper
2 teaspoon Green onion
2 teaspoon Bacon, cooked, crumbled

MOUNT OLYMPUS:
3 tablespoon Sour cream
2 tablespoon Feta
2 tablespoon Cucumber, chpd
1 tablespoon Red onion, chpd
Salt and pepper
Oregano leaves

CHILI HOT POTATO:
½ cub Chili
2 tablespoon Sour cream
1 tablespoon Cheddar cheese, shredded
2 teaspoon Green onion, chpd

POTATO OLE:
3 tablespoon Cottage cheese
2 tablespoon Salsa
2 tablespoon Olives
1 tablespoon Cilantro

Preparation:

Assemble each.
Posted to MM-Recipes Digest V3 #199

Date: Tue, 9 Jul 1996 19:53:29 -0400

From: Dan Schamber <dansch@haven.ios.com>

Potato Torta - Torta Di Patate

Servings: 6 Servings

Ingredients:

7 ounce Starchy potatoes
1 ¼ cub Flour
Salt to taste
Butter or oil
3 ½ ounce Mozzarella cheese;, smallcubes
2 tablespoon Parmigiano-Reggiano;, grated
Freshly grated pepper
Fresh oregano or thyme orrosemary;, chopped
Fresh tomato slices;,optional
Extra virgin olive oil

Preparation:

Preheat oven to 475 degrees. Boil, peel and rice or mash potatoes. Work in the flour along with a generous pinch of salt. Spread the potato mixture in a layer ¼ inch think in a baking pan rubbed with butter or oil. Arrange the Mozzarella cubes over potato dough. Sprinkle on Parmesan and a pinch of pepper along with fresh herb of choice. If desired top with fresh tomatoes which have been peeled and seeded. Drizzle a little olive oil over the top.
Bake at 475 degrees until the surface of the torta has browned lightly and the potato dough is crunchy. NOTES
: This torta can be served as an antipasti course or as an entree.
Recipe by: Antipasti-Entree

Posted to recipelu-digest by "Susan Mori" <bonaparte@email.msn.com> on Mar 15, 1998

Potato Torte with Cabbage, Bacon and Cheddar

Servings: 1 Servings

Ingredients:

½ Head green cabbage or Savoycabbage
1 tablespoon Butter
4 ounce Bacon; diced
4 Baking potatoes; peeled andcut into ¼-inch slices
Salt and pepper to taste
8 ounce (2 cups) grated IrishCheddar or Havarti cheese(see cook's note)
Optional garnish: freshparsley

Preparation:

Notes: From Orange County Register

Cooks note: You can purchase Irish Cheddar cheese at markets and specialty shops that specialize in imported cheese. This version has been adapted from the chef's original recipe. Chefs Paul and Jeanne Rankin use 8 ounces of Shannon Traditional Irish Bacon and 3 tablespoons of butter.

Preliminaries: Preheat oven to 400 degrees.

1.Blanch cabbage in boiling salted water for 2 minutes. Place in colander and refresh with cold water. Shake colander to remove excess water.

2. Melt butter in a deep skillet or saute pan over medium heat. Add bacon and cook gently until bacon is crisp. Remove bacon with a slotted spoon; reserve fat. Toss bacon with cabbage.

3. Season potatoes with salt and pepper. Toss them with reserved fat.

4. In a deep, 9-inch pie pan, place a layer of potatoes. Sprinkle lightly with cheese and top with half of the cabbage mixture. Top with another sprinkle of cheese. Top with another layer of potatoes and repeat the cabbage and cheese layers, using up all the remaining cabbage mixture and cheese. End with a layer of potatoes. Cover with aluminum foil.

5. Bake for 45 minutes or until potatoes are thoroughly cooked. Remove from oven and either serve hot or allow to cool to room temperature and cut into wedges. Garnish with parsley, if desired.

Yield: 8 servings

Nutritional information (per serving): 288 calories, 19.1 grams fat, 9.9 grams saturated fat, 43 milligrams cholesterol, 296 milligrams sodium, 60 percent calories from fat

Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 29, 1998

Potato Tuna Chowder

Servings: 6 Servings

Ingredients:

2 ½ cub Potatoes; diced
2 cub Chicken broth
½ cub Onions; chopped
¼ teaspoon Sage
¼ teaspoon Paprika
⅛ teaspoon White pepper
½ cub Carrots; sliced
½ cub Green beans, canned; drained
½ cub Celery; sliced
3 cub Skim milk
6 ounce Tuna in water; drained andflaked

Preparation:

In a large saucepan, combine 1 cup potatoes, chicken broth, and onions.
Bring to a boil. Reduce heat and cover. Simmer for 10 minutes or until potatoes are tender. Add sage, paprika, and white pepper. Mash potatoes.
Add remaining potatoes, carrots, green beans, celery, and milk to mashed potatoes. Bring just to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Add tuna. Simmer 5 minutes more.
Posted to EAT-L Digest 21 Jul 96

Date: Mon, 22 Jul 1996 07:22:19 -0500

From: "Anita A. Matejka" <matejka@BGA.COM>

Potato Varenikes

Servings: 40 Servings

Ingredients:

DOUGH:
3 cub All purpose flour
2 Eggs
¼ cub Oil
1 teaspoon Salt
½ cub Warm water

POTATO FILLING:
3 large Onions; chopped; (up to 4)
½ cub Oil or chicken fat
4 large Potatoes; cooked in theirskins
Salt and pepper
1 pinch Nutmeg

SAVORY CHEESE FILLING:
2 cub Fresh cheese
½ cub Green onions; white andgreen parts; thinly sliced
1 Egg
Salt and pepper

Preparation:

Place flour in a bowl. Add the rest of the ingredients. Turn dough onto a floured board and knead until smooth, adding more flour if needed. Roll out dough try to make it thin.Cut out 3- inch circles. Place filling, brush boards with a little egg white, fold like turnovers, pressing the boards.
Cook in salted boiling water until they rise to the surface.

Potato Filling: Cook onions in fat until they are crisp and almost brown.
Peel the potatoes as soon as they are cool enough to handle.Mash the potatoes adding the onions along with the fat.Season.

Savory Cheese Filling: Stir everything together and use.

*NOTE: I serve my potato varenikes topped with onions cooked in oil. The cheese ones are served with melted butter.

Recipe by: Miriam Podcameni Posvolsky

Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 3, 1997

Potato Vegetable Au Gratin

Servings: 8 Servings

Ingredients:

5 cub Red Potatoes (About 1 ½Lbs); Cubed
2 cub Broccoli Florets
2 cub Carrots; Sliced
1 cub Onion; Chopped
1 cub Reduced Fat 2% Milk
¾ cub Sharp Cheddar Cheese (3 Oz);Shredded And Divided
½ cub Fresh Basil; Thinly Sliced
½ teaspoon Salt
½ teaspoon Pepper
Cooking Spray

Preparation:

Steam potato, covered, for 20 minutes or until tender. Drain and return to pan; partially mash with a potato masher.

Preheat oven to 375 degrees.

Steam the broccoli, sliced carrot, and chopped onion, covered, for 10 minutes or until tender.

Combine the potato, steamed vegetables, milk, ½ c cheese, basil, salt and pepper in a large bowl. Spoon the potato mixture into a 2-quart deep baking dish coated with cooking spray, and top with ¼ c cheese. Bake potato mixture, uncovered, at 375 for 20 minutes.

Recipe by: Cooking Light, J/F 98, pg. 135

Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar 02, 1998

Potato Vegetable Latkes

Servings: 6 Servings

Ingredients:

3 cub Shredded potatoes
1 ¼ cub Shredded zucchini
1 cub Shredded carrots
1 medium Onion, grated
3 Eggs, beaten
¼ cub Flour
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Dried rosemary

Preparation:

Canola oil

Squeeze shredded vegetables dry. Blend with remaining ingredients. Fry in minimum amount of oil, 2 tbs per cake. Serve with sour cream and/or applesauce.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Vegetable Salad

Servings: 6 Servings

Ingredients:

2 ½ cub Carrots, cut into ½" cubes
2 pound Potatoes, cut into ½"cubes
1 cub Frozen green peas, thawed
¾ cub Onions, chopped
1 cub Fat-free sour cream
½ cub Fat-free mayonnaise
2 tablespoon Prepared mustard
1 tablespoon White vinegar
1 teaspoon Black pepper
¼ teaspoon Salt

Preparation:

Cook carrots in boiling water for 3 minutes. Add potatoes; bring to a boil, and cook for 10 minutes or until tender. Drain. Place carrots, potatoes, green peas, and onions in a mixing bowl; set aside. In another mixing bowl, combine sour cream, mayonnaise, mustard, vinegar, black pepper, and salt.
Stir well with a wire whisk. Pour over vegetable mixture; toss gently to coat. Cover and chill 8 hours.

Per serving: 214 Calories; less than one gram Fat (1% calories from fat); 8g Protein; 48g Carbohydrate; 4mg Cholesterol; 447mg Sodium

Recipe by: Honeysuckle White Turkey Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com on Jul 5, 1997

Potato Waffles with Rosemary-Garlic Oil

Servings: 6 Servings

Ingredients:

2 Russet potatoes
Salt to taste
¼ cub Extra-virgin olive oil
1 small Onion, peeled, fine chopped
2/3 cub Milk
Freshly ground black pepperto taste
2 large Eggs
1 cub All-purpose flour
2 teaspoon Double-acting baking powder

Preparation:

(From Dorie Greenspan's "Waffles From Morning to Midnight" (Morrow).

Makes about 6 6-½" waffles.

Peel, wash and cut the potatoes into uniform small pieces. Put in a large pot with cold water to cover, salt well, and bring to a boil.
Then lower heat and cook until potatoes can be pierced easily with a fork; drain, reserving about ½ cup of potato water. Transfer potatoes to a large mixing bowl. While potatoes cook, heat olive oil and chopped onion in a small skillet over low heat just until onion softens a bit. Pour oil and onion over drained potatoes. Add milk to still-warm skillet - just to take chill off - then pour milk over potatoes. Using a fork, a potato masher or a rubber spatula, mash potatoes with oil and milk. Add ¼ cup of warm potato water, reserving rest, and continue to mash until mixture is smooth. Taste potatoes and season liberally with salt and freshly ground pepper.
Preheat waffle iron and finish batter by beating eggs into potatoes with a whisk or handheld mixer. Whisk together flour and baking powder and fold into potato mixture with a rubber spatula. Lightly butter or spray waffle iron grids. (You can skip this step with well-seasoned or non-stick materials.) Scrape batter by half-cup measure onto hot iron, smoothing batter evenly almost to edge of grids. Close iron and bake until brown and crisp.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Potato Walnut Latkes

Servings: 1 Servings

Ingredients:

2 tablespoon Margarine (suet)
3 Eggs
1 tablespoon Oil
1 cub Chopped walnuts
3 Potatos, boiled
Salt and pepper

Preparation:

Place (suet) margarine in frypan wirh oil and heat well. Meanwhile, mash the potatos add the eggs and walnuts and salt and pepper and mix well.
Fry in pattiesin hot fet until well crusted and golden. Turn over and fry until other side is crusted also. Serves 4

Posted to JEWISH-FOOD digest V96 #80

Date: Mon, 18 Nov 1996 12:48:58 -0800

From: alotzkar@direct.ca (Al)

Potato Water

Servings: 1 Servings

Ingredients:

1 medium Potato
; water to cover

Preparation:

Boil the potato. Peel when cool, then mash the potato and add to the potat

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Water Sourdough Starter

Servings: 1 Servings

Ingredients:

3 medium Potatoes; peeled and cubed
1 quart Water
1 ¾ cub Flour
1 tablespoon Sugar
1 tablespoon Salt
1 package Dry yeast
2 ½ cub Potato water

Preparation:

Recipe by: FWDS07A Patricia Dwigans Cook approximately 3 med potatoes in water until tender. Drain, reserving liquid. Use potatoes in a favorite recipe. In a medium sized mixing bowl combine flour, sugar, salt and dry yeast. Mix well. Stir in reserved potato water. Cover with a towel or cheesecloth and place in a warm place for 1-2 days or until mixture becomes bubbly. Stir down several ties a day. Store until needed in refrigerator in a clean plastic container with tight fitting lid. This lid must have a small hole punched init to allow gases to escape. Te to replenish add equal amounts of all purpose flour and lukewarm water at least once a week

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Wedge Nachos

Servings: 4 Servings

Ingredients:

Butter, oil [or Pam]
1 pound Baking potatoes
1 teaspoon Chili powder
1 teaspoon Cumin
½ teaspoon Salt
¼ teaspoon Cayenne
1 tablespoon Veg oil; pref. olive OR
1 tablespoon Stock
½ cub Cheddar cheese; shredded
2 Scallions; sliced
2 tablespoon Cilantro; fresh, chopped
Salsa

Preparation:

Preheat oven to 475. Butter or oil [or use Pam] a large baking sheet. Cut potatoes length-wise into ½" wedges. Combine chili powder, cumin, salt and cayenne. In a large bowl toss potato wedges in the spice mixture.
Drizzle with oil [or for less calories a little stock- JW] and toss again to coat well. Place potatoes, cut side down, on baking sheet. Bake, turning once, until tender and the skins are crisp, about 20 min.

Sprinkle with cheese, scallions and cilantro. Bake until cheese melts, about 2 min. Serve as is or with salsa. From Women's World Magazine, Oct.
24, 95.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato Wedges

Servings: 4 Servings

Ingredients:

4 MEDIUM BAKING POTATOES
¼ cub CORNFLAKE CRUMBS
2 tablespoon GRATED PARMESAN CHEESE
1 teaspoon PARSLEY FLAKES
½ teaspoon SALT
⅛ teaspoon PEPPER
¼ cub BUTTER, MARGARINE, MELTED

Preparation:

PREHEAT OVEN TO 400 DEG. F. CUT CLEANED POTAOTES INTO 8 LENGTH-WISE PIECES.
IN A PIE PLATE, COMBINE CORNFLAKE CRUMBS, PARMESAN CHEESE, PARSLEY FLAKES, SALT AND PEPPER. DIP POTATO WEDGES INTO MELTED BUTTER, THEN IN SEASONING MIXTURE. PLACE POTATOES ON A BAKING SHEET. NOTE: POTATOES MAY BE MICRO-WAVED FOR ABOUT 3 MINUTES TO REDUCE THE Posted to MM-Recipes Digest V5 #018 by scotlyn@juno.com (Daniel S Johnson) on Jan 17, 1998

Potato Yeast Rolls

Servings: 24 Servings

Ingredients:

1 ½ cub Warm Water
1 package Active Dry Yeast, 2 ½ t.
2/3 cub Sugar
1 ½ teaspoon Salt
2/3 cub Shortening, softened
2 Whole Eggs
1 cub Mashed Potatoes, Warmed(instant)
7 ½ cub All-Purpose Flour

Preparation:

Mix yeast and water. Stir in all ingredients except flour. Mix well. Mix in flour till dough is easy to handle. Need dough till smooth and elasticy.
Place in greased bowl, turn greased side up, cover with damp cloth. Let rise 1 ½ to 2 hrs or till doubled. On floured board bunch down and make into rolls, let rise 1 to 1 ½ hrs. Bake at 400 for 12 to 15 minutes.

NOTES : Very good. Taste like Quincy's.

Recipe by: Rita Jones Posted to MC-Recipe Digest V1 #657 by Barbara Dianne Waller <dwaller@frontier.gulf.net> on Jul 06, 1997

Potato, Apple and Prune Stuffing

Servings: 1 Servings

Ingredients:

2 cub Tawny Port
1 ½ cub Pitted prunes (about 9ounces), chopped
Enough homemade-type whitebread (about 7 slices),cut into ½-inch pieces,to measure 4 ½ cups
3 large Russet (baking) potatoes(about 2 pounds)
2 tablespoon Olive oil
2 Granny Smith apples
1 Stick (½ cup) unsaltedbutter
4 large Celery ribs, chopped (about1 ½ cups)
2 small Onions, chopped (about 2cups)
2 tablespoon Finely chopped fresh thymeleaves
¾ cub Chopped fresh parsley leaves

Preparation:

Preheat oven to 375 F. In a small saucepan bring Port with prunes to a boil and remove pan from heat. Cover mixture and macerate 1 hour. Drain prunes in a sieve set over a bowl, pressing on solids, and reserve Port for gravy and prunes for stuffing.

In a shallow baking pan spread bread pieces in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl.

Increase oven temperature to 425 F. Peel potatoes and cut into ½-inch cubes. In shallow baking pan toss potatoes with oil and roast in bottom third of oven, turning occasionally, until browned and crisp, about 20 minutes. Add potatoes to bread.

Peel apples and cut into ½-inch pieces. In a large heavy skillet melt butter over moderate heat and cook celery, onions, thyme, and apples, stirring, until vegetables are softened, about 15 minutes. Remove skillet from heat and stir in reserved prunes, combining well. Stir vegetable mixture into bread mixture with parsley and salt and pepper to taste and cool completely. Stuffing may be made 1 day ahead and chilled, covered. To prevent bacterial growth, do not stuff turkey cavity ahead. Makes about 11 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side.

Recipe is from the November 1994 issue of Gourmet magazine.

Posted to EAT-L Digest 5 November 96

Date: Wed, 6 Nov 1996 19:51:08 EST

From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>

Potato, Artichoke and Feta Cheese Latkes

Servings: 12 Servings

Ingredients:

1 ½ pound Red-skinned potatoes
1 package (9-ounce) frozen artichokehearts, thawed, diced,patted dry
2/3 cub Chopped leek (white and palegreen parts only)
½ cub Freshly grated Parmesancheese
1 large Egg, beaten to blend
2 tablespoon Chopped fresh mint
2 teaspoon Dried oregano
1 teaspoon Salt
½ teaspoon Pepper
6 ounce Feta cheese, diced
1 ½ cub (about) fresh Frenchbreadcrumbs
8 tablespoon (about) olive oil

Preparation:

This recipe has been sent to you from the web site Epicurious. The URL of the site is http://www.epicurious.com

For a nice vegetarian meal, offer these latkes with a Greek salad. Stir chopped fresh mint into yogurt to have with the latkes.

Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain. Cool completely and peel.

Preheat oven to 325 deg. F. Place baking sheet in oven. Using hand grater, coarsely grate potatoes into large bowl. Add artichokes and leek. Mix Parmesan, egg, mint, oregano, salt and pepper in small bowl. Add to potato mixture. Stir in feta and enough breadcrumbs to form mixture that holds together. Firmly press ½ cup mixture into 3 ½-inch round. Repeat with remaining mixture.

Heat 6 tablespoons oil in large skillet over medium heat. Place 4 pancakes into skillet. Cook until brown, about 6 minutes per side. Transfer to sheet in oven. Repeat with remaining pancakes, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

Makes about 12

Bon Appetit, December 1995.
Posted to JEWISH-FOOD digest V96 #098

From: bgl@leass.pcc.com

Date: Sat, 7 Dec 1996 12:43:41 -0500

Potato, Artichoke and Leek Soup (Tabasco)

Servings: 8 Servings

Ingredients:

2 tablespoon Butter or margarine
½ cub Chopped onion
1 ½ cub Leeks; *see note
1 teaspoon Minced garlic
1 quart Chicken broth
13 ¾ ounce Canned artichoke hearts;well rinsed and drained,quartered
2 ½ cub Peeled and cubed bakingpotatoes
2 small Thyme sprigs
1 ½ cub Milk
¾ teaspoon TABASCO pepper sauce
Salt and black pepper; totaste
Chopped fresh parsley

Preparation:

PREP NOTE: 1 ½ cups cleaned and chopped leeks, white and light green parts only

In medium saucepan, melt butter and saut‚ onion and leeks, covered, about 10 minutes, or until tender. Uncover and cook until leeks are very soft, about 5 minutes, adding garlic at last minute. Add broth, artichokes, potatoes and thyme, and simmer 15 minutes, or until potatoes are tender.
Add milk and TABASCO sauce, and simmer 5 minutes longer. Remove from heat and discard thyme.

In food processor or blender, pur‚e soup until very smooth. Serve hot or cold, garnished with parsley.

Makes 8 to 10 servings.

>Recipe from THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara Hunter (Clarkson Potter/Publishers) TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23, 1998

Potato, Bacon and Gruyere Soup

Servings: 1 Servings

Ingredients:

4 slice Bacon; chopped
3 medium Onions; chopped fine
3 cub Chicken broth
3 ¼ cub Water
3 ounce Boiling potatoes (preferablyyellow fleshed)
¼ cub All purpose flour
½ pound Gruyere cheese; grated(about 2 ½ cups)
1 tablespoon Madeira or Sherry; ifdesired
1 teaspoon Worcestershire sauce
3 tablespoon Minced fresh parsley leaves

Preparation:

In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tbsp fat. Add onions and saute over moderately high heat, stirring, until pale golden. Add broth and 3 cups of water and bring to a boil. Peel potatoes and cut into ¾" cubes.
Add potatoes to soup and simmer, covered, 10 mins. In a small bowl whisk together flour and remaining ¼ cup water until smooth and add to simmering soup, whisking. Simmer soup, covered, 5 mins. In a blender puree Gruyere with 3 cups hot soup broth. Stir puree into soup with Madeira, Worcestershire sauce and salt and pepper to taste and remove soup from heat. (Soup may be prepared up to this point 3 days ahead, cool uncovered vefore chilling covered. Reheat over low heat but do not let boil. Just before serving, stir in parsley. Makes about 10 cups.

Recipe by: Gourmet

Posted to KitMailbox Digest by gigimfg@ix.netcom.com on Nov 20, 1997

Potato, Cabbage and Cheese Casseroles

Servings: 6 Servings

Ingredients:

3 medium Russet potatoes (about 1 ¾pounds), peeled, cut into½ inch pieces
3 tablespoon Butter, room temperature
1 medium Onion, thinly sliced
4 teaspoon Minced garlic
2 cub (packed) finely shreddedgreen cabbage (add somepurple for color)
2 tablespoon All purpose flour
1 ¾ cub Whipping cream
2/3 cub Grated cheddar cheese
2/3 cub Grated mozzarella cheese

Preparation:

I found this recipe from Jasper Park Lodge in Alberta, Canada in Bon Appetit magazine. This is really good and simple to make.

Butter six 1¼ cup custard cups or souffle dishes. Steam potatoes over simmering water until almost tender, about 10 minutes. Cool potatoes.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add onion and garlic and saute until tender, about 5 minutes. Add cabbage and saute until wilted, about 4 minutes. Remove from heat. Add potatoes and mix gently. Season to taste with salt and pepper.

Mix flour and remaining 2 tablespoons butter in small bowl until smooth paste forms. Heat cream in heavy small saucepan over medium heat. Add flour mixture to cream. Simmer until mixture is thick, whisking constantly, about 3 minutes. Add to potato mixture and mix gently. Divide potato mixture among prepared cups. Mix cheddar and mozzarella in small bowl. Sprinkle over potatoes, dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 375 F. Bake potatoes until sauce bubbles and cheese melts, about 20 minutes. Serve hot. Posted to EAT-L Digest 27 Mar 97 by Roger Young <ryoung@AWOD.COM> on Mar 28, 1997

Potato, Celery Root and Ham Gratin

Servings: 1 Servings

Ingredients:

8 tablespoon Unsalted butter
2 medium Onions, thinly sliced
6 tablespoon Flour
3 ½ cub Milk, scalded
Salt and pepper
1 ½ pound Boiling potatoes, peeled andcut into ⅛-inch slices
1 medium Celery root, peeled and cutinto ⅛-inch slices
2 cub Coarsely grated sharpCheddar
1 pound Baked ham, cut into ¼-inchslices
½ cub Dry bread crumbs

Preparation:

In a saucepan melt two tablespoons of butter over moderate heat and cook the onions until soft and golden brown. In a heavy saucepan melt the remaining butter over moderate heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, continuing to whisk while bringing the sauce to a boil for 1 minute. Season with salt and pepper and reduce heat to low.

In a large buttered baking dish, at least 2 ½-inches deep, spread the white sauce over the bottom of the dish and then arrange potato slices in a single layer, slightly overlapping. Spread the onions over the potatoes and top with the celery root. Spread more sauce over the celery root and sprinkle with the Cheddar. Arrange the ham slices and continue to layer the remaining sauce, potatoes, onions, celery root, ham, Cheddar in the same manner ending with a layer of potatoes and sauce on top. Sprinkle the top with the remaining bread crumbs and Cheddar and cover with aluminum foil.
Bake in a preheated 400 Degree oven for 20 minutes. Remove foil and continue to bake for 30-35 minutes more, or until the potatoes are tender and the top is golden brown.

Yield: 6-8 servings
NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8800

Posted to MC-Recipe Digest V1 #382 by Angele Freeman <jfreeman@netusa1.net> on Jan 20, 1997.

Potato, Cucumber and Tomato Raita

Servings: 6 Servings

Ingredients:

BON APPETIT 8/94:
4 large Red-skinned potatoes; peeledcut into ½-inch cubes
2 tablespoon Vegetable oil
1 large Onion; finely chopped
2 Jalapeno chilies; seed; chop
1 tablespoon Mustard seeds
1 tablespoon Cumin seeds
3 cub Low-fat (not nonfat) plain
Yogurt
1 English hothouse cucumbercut into ½" cubes
3 large Tomatoes; seed; ½" pieces
Fresh cilantro leaves

Preparation:

Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain potatoes well. Transfer potatoes to large bowl and cool.

Heat vegetable oil in heavy medium skillet over high heat. Add chopped onion and stir until beginning to brown, about 4 minutes. Add chopped jalapeno chilies and stir until beginning to soften, about 1 minute. Add mustard seds and cumin seeds and stir until aromatic, about 30 seconds.
Immediately pour onion mixture over potatoes and stir to coat. Mix in lowfat yogurt, cucumber and tomatoes. Season riata to taste with salt and pepper. Cover tightly and refrigerate until well chilled, at least 2 hours. Garnish raita with fresh cilantro leaves and serve. MM Norma Wrenn Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@email.msn.com> on Mar 24, 1998

Potato, Cucumber, and Fresh Dill Salad

Servings: 1 Servings

Ingredients:

¾ pound Boiling potatoes
½ cub Plain low-fat yogurt
1 tablespoon Chopped fresh dill
½ teaspoon Ground coriander seeds
1 tablespoon Fresh lemon juice
1 large Cucumber; seeded and cutinto ½-inch cubes

Preparation:

Can be prepared in 45 minutes or less.

Peel potatoes and cut into ½-inch cubes. In a large saucepan of boiling salted water cook potatoes until just tender, about 5 minutes. In a colander drain potatoes and rinse under cold water. Drain potatoes well.

In a bowl stir together yogurt, dill, coriander, and lemon juice. Add potatoes, cucumber, and salt and pepper to taste and toss to coat.

Serves 2

Each serving about 121 calories and 2 grams fat (14% of calories from fat) Gourmet May 1996

Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998

Potato, Egg and Onion Appetizer

Servings: 8 Servings

Ingredients:

3 Potatoes (up to 4)
4 Hard cooked eggs
3 tablespoon Very soft margarine orshmaltz
Salt and pepper to taste
1 Onion, grated
¼ cub Chopped green pepper(optional)

Preparation:

Boil the potatoes in their skins until tender. Cool the potatoes and peel.
Chop them together with the eggs until very well chopped. Add the remaining ingredients and mix well. Chill thoroughly. Serve with a fresh vegetable salad. Serves 8.

Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il> on Mar 2, 1994.

Potato, Leek and Cod Soup

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
1 pound Salt cod (see note)
4 cub Milk
1 tablespoon Butter
2 cub Finely sliced leek rounds,white parts only (4 largeleeks)
1 tablespoon All-purpose flour
1 ½ pound Waxy potatoes *
½ teaspoon Ground white pepper
½ cub Sour cream
1 tablespoon Finely chopped fresh dill

Preparation:

* peeled and thinly sliced (5 medium, see note)

Soak salt cod overnight, changing water at least once.

The next day, drain and place salt cod and milk in pan. In a sauce pan, cover and cook over medium heat 8 minutes. Remove salt from pan.
Pour milk through strainer and set milk aside. Flake and discard any skin and bones. Set cod aside.

Melt butter in clean saucepan over low heat. Add leeks and cook stirring occasionally, until soft, about 5 minutes. Stir in flour.
Stir in reserved milk, potatoes and pepper. Increase heat to medium.
Cover and cook 15 minutes. Add cod and remove from heat.

This soup may be made up to a day in advance to this point. Cool, cover and refrigerate.

Place sour cream in small bowl. Reheat soup over medium heat until piping hot. Thin sour cream with ½ cup hot soup, then pour mixture into soup pot. Do not heat soup again or sour cream will curdle. Pour soup into tureen, sprinkle with fresh dill and serve.

Note: Other white fish, such as fresh cod, halibut or flounder, be used, either in combination with salt cod or by themselves,

Note: Use waxy, less starchy potatoes, such as new potatoes, low Finnish, Kennebecks, red rose or white rose, to avoid a mealy texture.

Per serving (using fresh cod): 326 calories (27 percent from protein, 46 percent from carbohydrate, 27 percent from fat), 22 grams protein, 38 grams carbohydrate, 10 grams fat, 53 milligrams cholesterol, 195 milligrams sodium.

Exchanges: 1 milk, 1 vegetable, 1 ½ bread, 2 meat, 2 fat.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Posted by Stephen Ceideburg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Potato, Leek and Fennel Soup

Servings: 6 Servings

Ingredients:

½ pound Fennel
2 cub Onion; chopped
3 cub Leeks; diced
2 medium Potato; peeled and diced
3 tablespoon Butter buds®
4 cub Chicken broth
1 cub Evaporated skim milk
Salt and pepper

Preparation:

Trim root and stalks off fennel. Chop 2 tbsp. of green fronds and reserve for garnish. Thinly slice fennel bulb and place in a 4-quart casserole. Add onions, leeks, potatoes and butter buds. Cover and cook on HIGH 10 min.
stirring after 5 min.

Add 2 cups HOT stock, cover and cook on MED-HIGH 20 min. Puree in batches in blender or food processor. Return soup to casserole. Add remaining 2 cups stock and milk. Season with salt and pepper to taste. Cook on HIGH 2-3 min. or until heated through. Garnish with chopped fennel greens.

NOTES : Recipe can be doubled. Freezes well

Recipe by: 365 Quick and Easy Microwave Recipes

Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@gte.net> on Dec 09, 1997

Potato, Leek and Onion Soup with Garlic Cheese Toasts

Servings: 1 Servings

Ingredients:

5 tablespoon Olive oil
3 large Leeks; (white and pale greenparts only), sliced
1 ½ pound Russet potatoes; peeled,diced
1 large White onion; chopped
4 can (14 ½-ounce) vegetablebroth
3 large Garlic cloves; chopped
1 ½ cub Grated Swiss cheese
8 slice Sourdough bread
½ cub Chopped fresh chives orgreen onion tops<BR

Preparation:

This rib-sticking soup makes a fine meal, especially with a salad alongside.

Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes.
Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)

Preheat oven to 350 deg. F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.

Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.
6 to 8 Servings

Bon Appetit December 1996 Daveena Limonick Los Angeles, California

Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Apr 3, 1998

Potato, Mushroom and Ham Casserole

Servings: 8 Servings

Ingredients:

¼ cub Butter
2 cub New red potatoes, boiled &
Quartered
2 cub Cooked ham, cut into 1-in
Cubes
¼ cub Olive oil
2 cub Mushrooms, quartered
¼ teaspoon Each: paprika and dried
Thyme
⅛ teaspoon Each:cayenne and garlic
Powder
Salt and ground pepper, to
Taste
18 Eggs, or equivalent egg
Substitute
½ cub Milk (whole recommended)
2 Tomatoes, cut into ¼-in
Slices
1 cub Grated Fontina or other
Favorite cheese
1 tablespoon Parsley, finely chopped

Preparation:

Heat oven to 350 degrees. Melt butter in very hot skillet and saute potatoes until brown. Reduce heat to medium and add ham;saute 1 minute.
Heat oil in another medium-hot skillet and add mushrooms;saute until soft;season with paprika, thyme, cayenne, garlic powder, salt and pepper.
Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt casserole with vegetable spray and pour ham-mushroom mixture into casserole. Beat eggs in mixing bowl with milk until frothy. Season with salt and pepper. Pour eggs over ham-mushroom mixture. Bake at 350 degrees for 30 minutes, then arrange tomato slices around top and sprinkle with grated cheese. Return casserole to oven and bake until eggs are set, cheese is melted and top is brown. Sprinkle with parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato, Olives and Mint Salad

Servings: 1 Servings
Source: Chanoch Bar Shalom

Ingredients:

5 Potatoes, with the peel
1 small Onion
3 Green onions

DRESSING:
½ cub Olive oil
1/3 cub Lemon juice, or vinegar
½ teaspoon Mustered
Salt
Black pepper, freshly ground

TO SERVE:
¼ pound Black olives
4 tablespoon Fresh mint leafs, minced

Preparation:

1) scrub the potatoes well. cook in water until soft. let cool. remove peal and cut to cubes. put in a bowl

2) cut the onions into rings (including green part). add to the bowl.

3) mix well all dressing ing. pour on the salad. mix well. refrigerate for 4 hours.

4) before serving: add olives and Mint. mix well. Posted to JEWISH-FOOD digest V97 #116 by eyal adelman <eemcs@actcom.co.il> on Apr 07, 1997

Potato, Onion, and Rosemary Casserole

Servings: 6 Servings

Ingredients:

¼ cub Butter
2 large Onions; thinly sliced
2 tablespoon Fresh rosemary; snipped
½ tablespoon Salt
¼ tablespoon Freshly ground pepper
4 medium Baking potatoes; thinlysliced
1 cub Half and half

Preparation:

Preheat oven to 350=B0. Heat butter in 10-inch skillet until melted. Stir in onions, rosemary, salt and pepper. Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 minutes.
Arrange half of the potato slices in greased 10 x1 ½" pie plate. Top with half the onion mixture. Repeat layers. Pour half and half over top. Cover with foil. Bake for 1 hour. Uncover and cook until top is golden brown, about 20 minutes longer. Cut into wedges to serve.

Potato, Pepper and Tomato Casserole W/morocca

Servings: 6 Servings

Ingredients:

SAUCE:
6 Garlic cloves
½ teaspoon Salt
2 teaspoon Paprika
½ teaspoon Cumin
½ teaspoon Cayenne
¾ cub Cilantro; chopped
¾ cub Parsley; chopped
Juice of 1 lemon
3 tablespoon Mild red or white winevinegar
3 tablespoon Virgin olive oil
Salt to taste

VEGETABLES:
1 ½ pound Fingerling or red potatoes
1 large Red bell pepper; cut in1 ½-inch squares
1 large Green bell pepper; cut in1 ½-inch squares
1 large Yellow bellpepper; cut in1 ½-inch squares
20 Celery pieces, about 2"
Salt to taste
1 pound Red or yellow tomatoes; cutin eights
2 tablespoon Virgin olive oil

Preparation:

sauce: With a mortar and pestle or in a food processor, crush garlic with salt, paprika, cumin and cayenne until it forms a fairly uniform paste.Add herbs and bruise them with a few poundsings of the pestle. Then stir in lemon juice, vinegar and olive oil.Season with salt to taste.

Vegetables: If using fingerlings, slice them in half lengthwise.If using round potatoes, slice into ½-inch thick rounds or quarter rounds.

Put potatoes, bell peppers and celery in a bowl, season with salt and toss with sauce. Transfer to a large, shallow baking dish; intersperse tomatoes among potato mixture. Drizzle oil over the top, cover with foil and bake for 35 minutes at 350 degrees. Remove foil and bake 20 minutes more or until vegetables are tender. Serves 4 to 6.

Per serving: 285 cal; 4 g prot; 7 g fat; 52 g carb; 0 chol; 60 mg sod; 6 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato, Sausage and Leek Gratin

Servings: 4 Servings

Ingredients:

4 cub Diced red potatoes*
Salt & pepper
2 tablespoon Flour, more if necessary
Milk
Chopped chives
1 cub Finely chopped leeks*
½ cub Finely chopped green onions
½ pound Smoked sausage
½ cub Bread crumbs
¼ cub Butter; cut into sm. pieces

Preparation:

*Note: Potatoes should be unpeeled. Use only white part of leeks. Spread l/2 Potatoes, leeks and green onions in bottom of buttered casserole or baking dish. Sprinkle with salt, pepper and l l/2 tbs. flour. Add sausage, hen spread remaining Potatoes, leeks and green onions on top. Season to taste with salt and pepper. Sprinkle with remaining flour. Pour over enough milk just to cover mixture. Sprinkle bread crumbs over top. Dot with butter. Cover and bake at 375 degrees until Potatoes are tender, about l hour. Remove cover, and bake l5 to 20 minutes longer or until top is brown.
Sprinkle with chopped chives just before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato, Sweet Potato and Onion Latkes

Servings: 24 Servings

Ingredients:

1 Yukon Gold potato, about 10
ounce -- peeled
1 Sweet potato, about 10
ounce -- peeled
¼ large White onion -- peeled
1 large Egg -- at room temperature
2 tablespoon Flour
1 teaspoon Salt, or more to taste
¼ teaspoon Freshly ground black pepper
Vegetable oil for frying

Preparation:

Grate potatoes and onion using the largest holes of a four-sided grater.
Combine in a small bowl; add the egg, flour, salt, and pepper and stir well to
combine. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.
Drop batter by heaping tablespoonfuls into the pan and cook until golden brown
around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking in batches until batter is used up. Serve with applesauce or sour cream.

VARIATIONS

Potato, Carrot And Parsnip Latkes: Use 2 all-purpose potatoes, 1 medium carrot and 1 small parsnip.

Potato, Onion And Horseradish Latkes: Use 2 Yukon Gold potatoes. ¼ large white onion, and 2 tablespoons prepared horseradish, liquid pressed out.

Posted to MC-Recipe Digest V1 #156

Date: 16 Jul 1996 13:45:19 -0400

From: "McNamara, Kelly" <kmcnamara@liggett.com>

Recipe By : Martha Stewart Living December 1994

Potato, Tomato and Artichoke Torta

Servings: 1 Servings

Ingredients:

6 medium Russet Potatoes, scrubbed
8 ounce Provolone Or Gruyere, grated
4 ounce Parmesan Or Asiago Cheese,freshly grated
¼ cub Italian Parsley, minced
½ cub Fresh Basil Leaves, chopped
½ teaspoon Nutmeg, freshly grated
6 pound Small Red And/Or YellowTomatoes
3 tablespoon Minced Garlic
Extra-Virgin Olive Oil
Salt And Freshly GroundBlack Pepper
1 ½ cub Yellow Onion, chopped
3 tablespoon Butter
¾ cub Dry Multi-Grain Bread Crumbs
1/3 cub Walnuts, toasted, minced
1 ½ cub Cooked Artichoke Hearts,thinly sliced

Preparation:

Boil the potatoes in lightly salted water to cover until tender. Drain, cool and peel.

Put potatoes through a ricer or grate them. When cool mix in the Gruyere, Parmesan and herbs.
Remove stems from tomatoes and cut into even slices ¼ inch thick. Pat dry with paper towels and place in a single layer in a lightly oiled baking sheet. Sprinkle with the garlic, a little olive oil and lightly season with salt and pepper. Place in a preheated 375 degree oven and bake for 12-14 minutes or until slightly dry. Cool.

In a small saute pan, saute the onion in butter until soft but not brown.
Stir into potato mixture.

Generously butter a 9-inch by 2-inch springform pan. Mix the bread crumbs and nuts together and coat the pan evenly, reserving 3 tablespoons for topping the torta. Spread one third of the potato mixture over the bottom of the pan evenly to the edge. Layer one half of the tomato slices on top, slightly overlapping them. Layer one half of the artichoke hearts on top.
Add another layer of potato and the rest of the tomato slices and artichoke hearts. Top with remaining potato mixture. Drizzle a bit of olive oil over top and sprinkle with reserved crumbs.

Place on a baking sheet and bake in a preheated 350 degree oven for one hour or until the surface is golden brown. Cool for 15 minutes before releasing springform pan. Serve warm or at room temperature.

Yield: 6-8 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

04/17
Posted to MC-Recipe Digest V1 #346

Recipe by: COOKING RIGHT SHOW #CR9674

From: Bill Spalding <billspa@icanect.net>

Date: Mon, 16 Dec 1996 17:03:14 -0500 (EST)

Potato, Turnip, and Chard Saute

Servings: 4 Servings

Ingredients:

1 pound Red new potatoes
1 pound Turnips -- peeled
1 pound Chard
4 tablespoon Butter
2 tablespoon Minced shallots
1 teaspoon Minced garlic
2 tablespoon Olive oil
1 teaspoon Stone-ground mustard
2 tablespoon Creme fraiche or sour cream
2 tablespoon Lemon juice
Salt and freshly ground
Pepper -- to taste

Preparation:

1. Boil potatoes in lightly salted water until tender when pierced with a knife. Drain and set aside. Cut large potatoes in halves or quarters; leave small ones whole.

2. Boil turnips in lightly salted water until tender when pierced with a knife. Drain and set aside. Cut large turnips in halves or quarters; leave small ones whole.

3. Cut chard ribs away from leaves. Blanch leaves and ribs separately in lightly salted water, cooking just until tender (3 to 5 minutes). Drain and plunge into ice water to stop the cooking. Drain again. Chop leaves coarsely; dice ribs.

4. In a small skillet over moderately low heat, melt 2 tablespoons butter.
Add shallots and garlic and saute until fragrant (2 to 3 minutes). Set mixture aside.

5. At serving time, in a large skillet warm remaining butter and olive oil over moderately high heat. Add softened shallot-garlic mixture and chard ribs and saute quickly to heat through. Add potatoes and turnips and saute quickly to heat through. Add chard leaves and cook 20 seconds. Stir in mustard and creme fraiche. Add lemon juice and season with salt and pepper.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato, Zucchini and Cheese Casserole

Servings: 1 Servings
Source: A Taster's Delight - Agudah Women of Passaic Park

Ingredients:

6 medium Unpeeled red potatoes
2 tablespoon Margarine
1 small Onion; diced
Salt
Pepper
1 large Zucchini
2 Egg whites
½ cub Mozzerella; cubed orshredded

Preparation:

Preheat oven to 400F. Cook potatoes until tender. Mash. Cut zucchini into chunks and boil until tender. Combine mashed potatoes and zucchini with margarine, onion, egg whites and cheese. Grease and 8x8 square pan and fill with mixture. Bake for 30 minutes or until puffed and golden.
Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on May 26, 1998

Potato-And-Beef Hash (Picadillo Con Carne De Res)

Servings: 6 Servings

Ingredients:

2 pound Small red potatoes, cubed
½ pound Ground round
1 cub Chopped onion
1 cub Chopped green bell pepper
3 Garlic cloves, minced
½ cub Tamarind Puree
1/3 cub Chopped fresh cilantro
1 teaspoon Ground cumin
½ teaspoon Salt
¼ teaspoon Pepper
Tangy Tamarind Sauce

Preparation:

Place the potato cubes in a Dutch oven; add water to cover, and bring to a boil. Cook for 8 minutes or until tender. Drain and set potato cubes aside.

Cook meat, onion, bell pepper, and garlic in pan over medium heat until browned, stirring to crumble. Stir in potato cubes, Tamarind Puree, chopped cilantro, cumin, salt, and pepper.

Cover, reduce heat, and simmer 5 minutes or until thoroughly heated, stirring occasionally. Yield: 6 servings (serving size: 1 cup).

Per serving: 212 Calories; 7g Fat (28% calories from fat); 10g Protein; 28g Carbohydrate; 26mg Cholesterol; 213mg Sodium

Serving Ideas : Serve with Tangy Tamarind Sauce.

Recipe by: Cooking Light, April 1995, page 122

Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.

Potato-And-Caviar Hors D'oeuvre

Servings: 8 Servings

Ingredients:

24 slice Red potato, (¼-inch-thick)(6 medium)
1/3 cub Plain nonfat yogurt
¼ cub Low-fat sour cream
2 tablespoon Finely chopped fresh chives
2 tablespoon Finely chopped fresh parsley
1 tablespoon Red caviar

Preparation:

Steam potato slices, covered, 12 minutes or just until tender. Drain; let cool.

Combine the yogurt and sour cream in a bowl, and stir well.

Spoon the mixture onto several layers of heavy-duty paper towels, and spread to ½-inch thickness. Cover with additional paper towels, and let stand for
10 minutes.

Scrape mixture into a pastry bag fitted with a fluted tip; set aside.

Combine the chives and parsley, and press ½ teaspoon over 1 side of each potato slice; pipe about ½ teaspoon yogurt mixture onto herb mixture. Top yogurt mixture with ⅛ teaspoon caviar.Yield: 8 servings (serving size: 3 appetizers).

Per serving: 212 Calories; 1g Fat (3% calories from fat); 6g Protein; 46g Carbohydrate; 13mg Cholesterol; 55mg Sodium

Serving Ideas : Serve immediately.

Recipe by: Cooking Light, Jan/Feb 1995, page 65

Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.

Potato-And-Three Cheese Pizza

Servings: 1 Servings

Ingredients:

1 pound Red potatoes, sliced paperthin
1 Egg white, lightly beaten
½ teaspoon Salt, divided
½ teaspoon Pepper, divided
6 slice Bacon
1 Onion, chopped
1 Clove garlic, minced
1 package (10 oz.) frozen choppedspinach, thawed andsqueezed dry
1 cub Ricotta cheese
¼ cub Grated parmesan cheese
½ teaspoon Dried sage
4 ounce Mozzarella cheese, shredded,about 1 cup

Preparation:

Thanks to all who re-sent the recipe for the moist dressing and here is a recipe I recently found in a Sept. issue of Woman's World.

Position oven rack in lower third of oven, preheat to 500 degrees. Coat large baking sheet or 12 inch round pizza pan with nonstick cooking spray.
Combine potatoes, egg white, ¼ t. salt and ¼ t. pepper. Arrange potatoes, overlapping in circle on baking sheet or pizza pan. Bake until potatoes are tender, about 15 minutes. Cool crust slightly. Run large spatula under crust to loosen from pan; set aside. Meanwhile, in skillet over medium heat cook bacon until crisp, 8-10 mins. drain on paper towels.
Discard all but 1 T. drippings from skillet; heat over medium heat. Add onion and garlic; cook, stirring occasionally until onion is tender about 5 mins. Stir in spinach and remaining salt. Combine ricotta, parmesan cheese, sage and remaining pepper. Spread ricotta mixture over crust in pan. Top with spinach mixture. Sprinkle with bacon and mozzarella. Bake until topping is heated through and cheese melts, 8-10 mins . Let stand 5 mins.
before serving. Makes 6 servings. Per serving 276 cals; 16 g. protein, 16 g. fat; 45 mg. chol; 19 g. carbs; 502 mg. sodium

I thought this was a neat variation of pizza and using the potato crust anyone could come up with their own ideas for toppings.

Posted to EAT-L Digest 30 Sep 96

From: Connie Losie <LosieC@HARTWICK.EDU>

Date: Tue, 1 Oct 1996 07:07:37 -0500

Potato-Apple Torten

Servings: 6 Servings

Ingredients:

2 large Apples, crisp, sweet
2 pound Potatoes
2 teaspoon Peanut oil
Salt and pepper
1 Red onion, chopped
Nutmeg

Preparation:

Preheat the oven to 350 degrees. Core and thinly slice the apples; thinly slice the potatoes. Heat oil and coat the bottom and sides of a large, cast-iron skillet. As neatly as possible; place a layer of potatoes in a spiral fashion, using half the potatoes. Sprinkle with salt, pepper, and half the onion. Place a layer of apples slices. Repeat the layering. Grate some nutmeg on the top and press the mixture down with a plate. Remove the plate and bake until the apples are temder and potatoes are crisp and borwn, about 35 to 40 minutes. Allow to cool for 10 minutes before cutting into wedges to serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Bacon Cups

Servings: 4 Servings

Ingredients:

12 ounce Potatoes; cooked & mashed
1 1/3 cub Cottage cheese; low fat
4 slice Turkey bacon; crumbled
¼ cub Skim milk
½ teaspoon Garlic powder
¼ teaspoon Rosemary; crushed
¼ teaspoon Salt
⅛ teaspoon Black pepper

Preparation:

1. Preheat the oven to 350 degrees. Spray 4 6oz custard cups with nonstick cooking spray. Place the cups on a baking sheet.

2. In a medium bowl, combine all the ingredients. Divide evenly among the prepared cups. Bake for 30 to 35 minutes, until the tops are golden brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Bacon Soup

Servings: 4 Servings

Ingredients:

2 can (14 oz) chicken broth
3 Russet potatoes ( 1 ¾ to
2 lbs), peeled and cut into
½ inch cubes
1 medium Onion, finely chopped
1 teaspoon Dried thyme leaves
4 To 6 strips bacon, ( 4 to 6
Ounces), chopped
½ cub (2 oz) shredded Cheddarcheese

Preparation:

Combine broth, potatoes, onion and thyme in Dutch oven; bring to a boil over high heat. Reduce heat to medium-high and broil 10 minutes or until potatoes are tender.

While potatoes are cooking, place bacon in microwaveable container. Cover with paper towels and cook on high 6 to 7 minutes or until bacon is crisp, stirring after 3 minutes. Break up bacon.

Immediately transfer bacon to broth mixture with slotted spoon; simmer 3 to 5 minutes. Season to taste with salt and pepper. Ladle into bowls and sprinkle with cheese. Prep and cook time: 27 minutes Makes 4 servings Source: Make it Quick! Typed in MMformat by cjhartlin@msn.com Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Jan 29, 1998

Potato-Barley Soup

Servings: 6 Servings

Ingredients:

1 large Onion; diced
2 Celery stalks; diced
4 Garlic cloves; minced
¼ cub Vegetable oil
3 quart Beef or chicken stock
½ cub Pearl barley; rinsed
2 Carrots; diced
2 large Idaho potatoes peeled and diced
¼ teaspoon Pepper
Salt to taste

Preparation:

SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too thick, add more stock or water. Taste for seasoning and add salt and pepper as needed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Basil Frittata

Servings: 4 Servings

Ingredients:

2 large Boiling potatoes (about 1
Lb)
1 small Onion
1 Red bell pepper
1 Green bell pepper
1 bunch Basil (15 to 20 large
Leaves)
1 tablespoon Olive oil
5 Eggs
¾ teaspoon Salt
½ teaspoon Fresh ground pepper
2 tablespoon Grated Parmesan cheese
(optional)

Preparation:

1. Preheat oven to 350 degrees F. Oil a 9-inch-round, 2-inch-deep baking dish. Wash and quarter potatoes, and place in a small saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 12 minutes. Remove potatoes from pan, cool, and slice into ¼-inch-thick rounds.

2. Peel onion, and slice into ¼-inch-thick strips. Seed bell peppers and slice into ¼-inch-thick strips. Slice basil into thin strips.

3. Heat olive oil in a large saute pan, and cook onion and peppers for 8 to 10 minutes over medium heat. Add potatoes and basil and cook 1 minute more.

4. Beat eggs with salt and pepper in a large bowl. Add onion-pepper-potato mixture. Mix well and pour into prepared pan. Sprinkle with cheese (if used), and bake until top is dry and lightly golden (45 to 50 minutes).

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Potato-Bean Soup

Servings: 4 Servings

Ingredients:

½ cub Sliced celery
2 medium Carrots; shredded
1 Clove garlic; minced
2 teaspoon Margarine; melted
4 cub Chicken broth; OR water
3 medium Potatoes, peeled and cup up;about 3 cups
2 tablespoon Snipped fresh dill; OR 2tspdired
1 ounce can cannellini orgreat northern beans;drained
1/3 cub Low-cal sour cream; ORlowfat yogurt
1 tablespoon All-purpose flour
⅛ teaspoon Pepper

Preparation:

In a large saucepan, cook and stir celery, carrots, and garlic in hot margarine over medium heat for 4 minutes or till tender. Carefully stir in broth, potatoes, and dill. Heat to boiling; reduce heat. Simmer, covered, for 20-25 minutes or till potatoes are tender. With the back of a spoon, lightly mash about half of the poatoes in the broth. Add the drained beans to the potato mixture.

In a small bowl, stir together sour cream or yogurt, flour, pepper, and salt, if desired; stir into potatoe mixture. Cook and stir till thickeneed and bubbly. Cook and stir 1 minute more.

Makes 4-6 main-dish servings.
Recipe By : BH&G

Posted to EAT-L Digest 7 November 96

Date: Fri, 8 Nov 1996 09:02:16 +0100

From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>

NOTES : Yummy

Potato-Beef Bake

Servings: 1 Servings

Ingredients:

1 ½ pound Ground beef
1 ½ cub Finely chopped celery
1 cub Frozen Ore-Ida choppedonions
1 can (10.5 oz) condensed cream oftomato soup
½ cub Heinz tomato ketchup
1 teaspoon Salt
⅛ teaspoon Pepper
½ teaspoon Chili powder; (optional)
4 cub Frozen Ore-Idah goldencrinkles or golden fries

Preparation:

Here are a few recipes using Frozen French Fries from: Ore-Ida Magic....Family Favorites from Ore-Ida.

1. Preheat oven to 400º. Grease a shallow 2-quart dish.

2. In medium skillet, over medium-high heat, cook beef, celery and onions, stirring often, until meat loses its red color and onions are golden. Spoon off any excess fat. Stir in undiluted soup, ketchup and seasonings and heat to boiling. Reduce heat and simmer 5 minutes.

3. Spoon beef mixture into baking dish and arrange frozen potatoes in single layer across the top. bake 30 minutes or until potatoes are tender and lightly browned.

6 servings

Posted to EAT-L Digest by Nsabatino <Nsabatino@AOL.COM> on Mar 9, 1998

Potato-Broccoli Cheese Soup

Servings: 6 Servings

Ingredients:

Vegetable cooking spray
1 cub Chopped onion
1 ¼ pound Peeled cubed baking potato;(3 cups)
1 ½ cub 1% low-fat milk
13 ¾ ounce No-salt-added chicken broth;(1 can)
1 ½ cub Finely chopped freshbroccoli
¼ teaspoon Salt
⅛ teaspoon Pepper
6 ounce Reduced-fat sharp Cheddarcheese; (1-½ cups)

Preparation:

Coat a large saucepan with cooking spray; place over medium heat until hot.
Add onion; saute 5 minutes. Add potato, milk, and broth; bring to a boil.
Partially cover, reduce heat, and simmer 25 minutes. Remove 1 cup potato mixture, and set aside.

Place remaining potato mixture in container of an electric blender; cover and process until smooth.

Return potato puree to pan; stir in broccoli, salt, and pepper. Partially cover, and cook over medium heat 8 minutes, stirring frequently. Add reserved potato mixture; cook 1 minute. Remove from heat; add cheese, stirring until cheese melts. Yield: 6 cups (serving size: 1 cup).
Recipe By : Cooking Light, Nov/Dec 1993, page 122

Posted to MC-Recipe Digest V1 #253

Date: Mon, 21 Oct 1996 22:52:37 +0000

From: Patti McCoy <patti-will-mccoy@postoffice.worldnet.att.net>

Potato-Cabbage Casserole

Servings: 4 Servings

Ingredients:

1 ½ pound Potatoes,Idaho,unpeeled(3lg)
Water,boiling
½ pound Bacon,cut into 3" strips
1 cub Onion,sliced
2 tablespoon Flour
½ teaspoon Thyme,dried
½ teaspoon Salt
1 ½ cub Beer(12oz)
½ cub Milk
6 cub Cabbage,fine shredded(1.5lb)
1 cub Swiss cheese,shredded

Preparation:

1. Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until tender. 2. Slice potatoes, unpeeled, into ½-slices; set aside. 3. Cook bacon in a large skillet until crisp; set aside. 4. Pour off all but 2 tablespoons bacon fat; saute onion in same skillet until golden. 5. Stir in flour, thyme and salt. 6. Gradually add beer and milk; stir, over low heat, until mixture boils and thickens. 7. In 3-quart casserole, layer half the cabbage, potatoes, bacon, cheese and sauce; repeat with remaining ingredients. 8. Cover and bake in preheated 375'F. oven 30 minutes. 9.
Uncover and bake 15 minutes longer, or until cabbage is tender.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Carrot Kugel

Servings: 4 Servings

Ingredients:

6 large Potatoes, peeled(about 4 lb)
4 Carrots, peeled
1 large Onion, peeled
2 medium Eggs
4 tablespoon Chicken fat, melted
1 ½ teaspoon Salt
1 teaspoon Sugar
4 tablespoon Flour, all-purpose
½ teaspoon Black pepper, ground
2 tablespoon Parsley, chopped
Paprika

Preparation:

Preheat oven to 375 degrees F. Grease a pan that is about 8x8 inches.

Break one egg into blender; start blender at high speed. Add half of onion, three of the potatoes (cut up into about 1-inch pieces) and two of the carrots (cut up into similar pieces). Blend till smooth. Empty blender into large mixing bowl. Repeat with other egg and remainder of onion, potatoes and carrots.

Stir in chicken fat, salt, sugar, flour, black pepper and parsley. Pour into pan, sprinkle top with paprika, and bake for 1 hour or until browned.

For a pareve version, substitute for the chicken fat about 4 tablespoons vegetable oil, and for flavor, optionally substitute for the salt and sugar about 1 tablespoon pareve imitation chicken soup mix (I use Croyden House brand, made in USA). It is supposedly pareve/kosher for Passover. For kosher l'pesach (Passover), use about 4 tablespoon matzo meal, plus about 1 tablespoon potato starch in place of the flour.

NOTES:

* Kugel with potatoes and carrots -- I have adapted this recipe from a recipe for "Blender potato kugel" by Marilyn Michelson in the "Temple Emanuel Sisterhood Cook Book," compiled 1968 (no copyright notice), Baltimore, Maryland. The carrot part is my idea (it gives the kugel a golden color and also a better flavor, I think). This dish smells wonderful, tastes great, and is definitely filling.

With suitable modifications (see notes) this dish can be made kosher for Passover. Yield: Serves 4-6.

: Difficulty: easy.
: Time: 15 minutes preparation, 1 hour cooking.
: Precision: approximate measurement OK.

: Dan Levy
: AT&T Computer Systems Division, Skokie, Illinois, USA : {akgua,homxb,ihnp4,ltuxa,mvuxa,vax135}!ttrdc!ttrda!levy

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Carrot Kugel (For Passover)

Servings: 6 Servings

Ingredients:

6 large Potatoes, peeled
(about_4_lb)
4 Carrots, peeled
1 large Onion, peeled
4 Egg whites (or replacement
For_2_eggs)
1 ½ teaspoon Salt
1 teaspoon Sugar
6 tablespoon Matzo meal
1 tablespoon Potato starch
½ teaspoon Ground black pepper
2 tablespoon Chopped parsley
1 Paprika to taste

Preparation:

Preheat oven to 375 deg. F . Spray a pan that is about 9x9 inches.

Put one egg-replacement (or 2 egg-whites) into blender; start blender at high speed. Add half of onion, three of the potatoes (cut up into 1-inch pieces) and two of the carrots (cut up into similar pieces).

Blend till smooth. Empty blender into large mixing bowl. Repeat with other egg-replacement, and remainder of onion, potatoes, and carrots.

Stir in salt, sugar, matzo meal, potato starch, black pepper, and parsley.

Pour into pan, sprinkle top with paprika, and bake for 1 hour or until browned.

REMARKS Spices can be varied according to taste. For non-Passover use:
Replace matzo-meal & potato starch by 4 Tbsp flour.

Source: a Passover recipe which I stumbled upon while surfing the internet, and have adapted for FF-ing.

Posted by ZKOREN@ecs.umass.edu to the Fatfree Digest [Volume 17 Issue 9]

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Potato-Cauliflower Soup

Servings: 8 Servings

Ingredients:

2 large Onions; chopped
1 medium Head of cauliflower; chopped
5 cub Potatoes; peel/chop
8 cub Water
2 teaspoon Dried dill weed
2 Bay leaves
2 tablespoon Soy sauce
Freshly ground pepper; to ta
Chopped fresh parsley; for g

Preparation:

Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Place the onions, cauliflower, and potatoes in a large pot with the water. Bring to a boil. Reduce the heat, add the dill, cover, and cook over medium heat until the potato and cauliflower are tender, about 30 minutes.
Remove from the heat and puree in batches in a blender or food processor. Return to the soup pot. Add the bay leaves, soy sauce, and pepper. Cook over low heat for 15 minutes to allow the flavors to blend.
Remove the bay leaves and garnish with chopped fresh parsley before serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Potato-Cheese Dream

Servings: 7 Servings

Ingredients:

4 cub Potatoes, Peeled, ThinlySliced
1 cub Cottage Cheese, 1% Lowfat
¼ cub Egg Substitute
dash Pepper,Red,Ground
Pam® Cooking Spray,1 SecondSpray
½ cub Cheddar Cheese, Low-Fat
¼ cub Green Onions, Sliced
¼ cub Parsley,Fresh,Chopped

Preparation:

Cook potatoes in boiling water to cover 8 to 10 minutes or just until tender. Drain.
Place cottage cheese, egg substitute, and red pepper in container of an electric blender or food processor; process 1 minutes or until smooth. Set aside.
Place half of potatoes in an 8-inch square baking dish coated with cooking spray. Layer with half each of cheese, green onions, parsley, and cottage cheese mixture. Repeat layers with remaining ingredients, reserving parsley.
Bake, uncovered, at 375 degrees for 25 to 30 minutes or until lightly browned. Sprinkle remaining parsley over top.
Recipe By : Southern Living

Posted to MC-Recipe Digest V1 #224

Date: Wed, 25 Sep 1996 15:12:52 -0400

From: Cindy Walker <cwalker@gnatnet.net>

NOTES : Per ¾ cup serving: 8.9g protein, 1.9g fat, 19.4g carbohydrate, 7mg cholesterol, 206mg sodium, 118mg calcium.

Potato-Cheese Soup

Servings: 6 Servings

Ingredients:

1 Onion; chopped
2 tablespoon Butter
2 cub Peeled and diced potatoes
3 cub Chicken stock or water
1 cub Heavy cream
1 ½ cub Grated sharp Cheddar cheese
¼ cub Minced fresh dill

Preparation:

SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and heat through. Before serving, stir in dill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Cheese Soup C/p

Servings: 6 Servings

Ingredients:

6 medium Potatoes (Abt. 6 Cups),peeled and chopped
2 ½ cub Water
½ teaspoon Onion powder
2 teaspoon Instant chicken granules
¼ White pepper
2 cub Colby or Cheddar cheese,shredded (8 oz.)
1 can Evaporated milk (12 oz. can)

Preparation:

In a 3 ½ or 5 qt slow cooker, combine potatoes, water, onion powder, bouillon granules and pepper. Cover; cook on low-heat setting 9-11 hours or on high-heat setting 4 - 4 ½ hours. Stir cheese and milk into soup.
Cover; cook on low heat setting 1 hour more or on high heat setting 30 minutes more. If desired, mash potatoes slightly just before serving.

Makes 6-8 servings.

Source: S.A. Express News 1/31/96
Posted to EAT-L Digest 06 Dec 96

From: Bill Spalding <billspa@ICANECT.NET>

Date: Sat, 7 Dec 1996 15:50:35 -0500

Potato-Cheese Soup, Hot or Not

Servings: 6 Servings

Ingredients:

4 medium Potatoes, ( 1 1/3 pounds)peeled and thinly sliced
1 medium Leek, (white portion only),thinly sliced
2 ½ cub Chicken stock, homemade orlow-sodium canned
1 cub Water
1 ½ cub Buttermilk
1 cub Asiago cheese, shredded
Freshly ground black pepperto taste
Chopped parsley and thinlysliced green onions, forgarnish

Preparation:

In a 2-quart saucepan, combine the potatoes, leek, stock and water. Bring to boil; cover and cook until potatoes are tender, approximately 10 minutes. Transfer to an electric blender or food processor and blend until almost smooth.

Return the soup to the saucepan. Stir in the buttermilk. Bring to a simmer.
Gradually add the cheese, stirring constantly until the cheese melts.
Season with pepper. Serve hot, or cover and chill for several hours to serve cool. Garnish each serving with a sprinkle of parsley and green onions. Serves 4 to 6

Typos by Brenda Adams <adamsfmle@sprintmail.com> Maggie Waldron; "Potatoes, A Country Garden Cookbook"

Tangy and creamy buttermilk soup.
NOTES : Russet, White Rose or Yukon Gold potatoes give creamy texture.

Recipe by: Waldron; "Potatoes"

Posted to MC-Recipe Digest V1 #377, by Brenda Adams <adamsfmle@sprintmail.com> on Fri, 17 Jan 1997.

Potato-Corn Cakes

Servings: 4 Servings

Ingredients:

2 ½ cub Shredded, refrigeratedpotatoes **OR** frozen,thawed hash browns
4 Scallions, thin 2-inchslivers
2 Eggs, beaten
1 cub Canned Mexi-corn, drained
½ teaspoon Salt
¼ teaspoon Ground black pepper
Oil, for frying
Sour cream, for serving

Preparation:

Combine potatoes, scallions, eggs, corn, salt and pepper in bowl.

Heat ½ tsp oil in large nonstick skillet over medium-low heat. Working in batches, add ¼ cupfuls potato mixture, gently flattening to 3-inch diameter; cook 5 minutes, until golden brown and soft in center, turning once. Add oil as needed. Transfer to paper toweling to drain. Serve with sour cream.

Recipe by: Family Circle - 7/15/97 Posted to MC-Recipe Digest V1 #667 by The Taillons <taillon@access.mountain.net> on Jul 12, 1997

Potato-Corn Chowder

Servings: 8 Servings

Ingredients:

1 medium Onion, chopped
3 medium Potatoes, diced
2 medium Carrots, sliced
1 large Celery stalk, chopped
2 Bay leaves
2 tablespoon Vegetable oil
3 cub Frozen corn
14 ounce Can tomatoes, chopped
1 ½ teaspoon Coriander
1 teaspoon Savoury
½ teaspoon Thyme
Salt & pepper to taste
1 cub Water, stock

Preparation:

Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes.

Add the corn, tomatoes with hteir liquid & simmer for 10 minutes. Add the seasonings & simmer for another 10 minutes.

Remove ¾ cup of potatoes & mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it.

Adapted from Nava Atlas, "Vegetariana"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Cream Soup with Smoked Trout

Servings: 2 Servings

Ingredients:

15 ounce Potatoes
½ bunch Soup Greens
1 Onion
1 bunch Watercress
1 ounce Butter
Salt
Pepper
4 cub Calfs Broth
¾ cub Whipped Cream
2 Smoked Trout Filets

Preparation:

1.Wash,peel and cube potatoes. 2.Wash,peel and cube and chop soupgreens. 3.Cut watercress finely. 4.Heat the butter in pot;add the potatoes,vegetables and onion and saute in the butter. 5.Season with salt and pepper and fill up with the broth. 6.Cook soup for 5-6 minutes, than add ¾ of the watercress. 7.Puree all in the pot with a handmixer. 8.Add the whip cream, boil up once.Taste and season again, if needed. 9.Cut the filets in small stripes and put in soup plates and pour the soup over;garnish with left over watercress.
10.Serve with fresh bread and beer.

Typed by Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Crust Quiche

Servings: 1 Servings

Ingredients:

3 Potatoes
¼ cub Margarine
2 cub Mixed vegetables; frozen
½ cub Cheddar cheese; shredded
2 Eggs; beaten
1 cub Evaporated milk;(5 1/3 oz)
¼ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Bread crumbs; dry fine
Carrot curls
Parsley sprigs

Preparation:

MARGARINE. SPOON INTO A GREASED 9 IN PIE PLATE. SPREAD OVER BOTTOM AND UP SIDES OF PLATE; BUILD UP SIDES WITH A SPOON TO FORM A CRUST.
ARRANGE VEGETABLES IN BOTTOM OF POTATO CRUST; SPRINKLE WITH CHEESE. IN A SMALL BOWL COMBINE EGGS MILK, SALT, ADN PEPPER; POUR OVER CHEESE. SPRINKLE WITH BREAD CRUMBS OR WHEAT GERM. BAKE IN A 375F OVEN FOR 40 - 50 MINUTES.
GARNISH WITH CARROT CURLS AND PARSLEY.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Crusted Chicken with Creole Succotash

Servings: 1 Servings

Ingredients:

2 ounce chicken breasthalves
Salt and pepper
2 tablespoon Dijon mustard
2 large Idaho potatoes; peeled
2 tablespoon Oil

CREOLE SUCCOTASH:
1 teaspoon Oil
¼ cub Each; diced red and greenbell peppers
¼ cub Diced onion
1 cub Corn kernels
1 cub Cooked lima beans;(preferably slightlycreamy)
1 ½ tablespoon Minced garlic
1 cub Stock
1 tablespoon Butter
1 teaspoon Chopped fresh thyme

Preparation:

ESSENCE OF EMERIL SHOW#EE91

Preheat oven to 375 degrees. Season chicken with salt and pepper.
Thoroughly coat with mustard on all sides. Onto a clean kitchen towel grate potatoes on large holes of 4-sided grater. Gather up towel and squeeze out liquid. Spread out towel, season potatoes with salt and pepper, and shape into 2 rectangles. Place potato rectangles on work surface, lay a chicken breast half on top of each and carefully fold potato around to form a packet, pressing firmly. Heat oil in a large nonstick pan and add chicken.
Cook until first side is golden brown, shaking pan frequently to prevent sticking. Using a large spatula carefully flip chicken, sautJ until just golden and transfer to an oiled baking sheet; bake 10 to 12 minutes or until chicken is cooked through.

Prepare succotash: Heat oil in a sautJ pan. Add peppers, onion and corn kernels, and cook, tossing, 3 minutes. Add limas and garlic, cook 3 minutes. Add stock, butter and thyme and cook 4 minutes. Season with salt and pepper. To serve, spoon a generous portion of succotash onto each of 2 plates and top with chicken.

Yield: 2 servings

Posted to EAT-L Digest by Jennie Craig <jecraig@LAN-INC.COM> on Jan 9, 1998

Potato-Cucumber Salad with Mango

Servings: 6 Servings

Ingredients:

2 tablespoon Cumin seeds
2 tablespoon Paprika
1 tablespoon Coriander seeds
1 teaspoon Cayenne pepper
1 tablespoon Powdered ginger
1 tablespoon Cinnamon
1 teaspoon Powdered mustard
8 Red Bliss potatoes about the
Size of golf balls
2 medium Cucumbers
2 Firm mangoes (or papayas)
½ Red bell pepper, seeded
¼ cub Orange juice
2 tablespoon Minced ginger
2 tablespoon Fresh lemon juice
¼ cub Chopped fresh mint
Salt and freshly ground
Black pepper to taste

Preparation:

1. Place the cumin, paprika, coriander, cayenne, ginger, cinnamon and mustard in a small saut? pan, and heat over medium heat until the first tiny wisp of smoke appears, about 3-4 minutes. Allow to cool to room temperature, then grind in a coffee grinder or with mortar and pestle. Set aside.

2. Cook the potatoes in boiling water to cover until they are easily pierced by a fork but still offer some resistance, about 8 minutes. Drain, allow to cool to room temperature and cut in thirds.

3. Meanwhile, peel the cucumbers, cut them in half lengthwise, and cut the halves into half-inch slices. Peel and pit the mangoes and cut the flesh into bite-sized chunks. Cut the half bell pepper into thin strips.

4. In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper. Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture. (Place remaining spice mixture in a tightly covered container and store in a cool, dark place for use in other dishes.) Toss well, season to taste with salt and pepper, toss again, and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Potato-Garlic Puree

Servings: 4 Servings

Ingredients:

4 medium Baking potatoes
20 Cloves garlic, pureed
3 tablespoon Butter
½ cub Hot milk or cream
½ teaspoon Salt
¼ teaspoon White pepper

Preparation:

Peel potatoes and cut into ½ inch cubes. Place in 3-quart saucepan and add water to cover. Simmer until tender, about 25 minutes. Drain well.
Mash potatoes until smooth. Add garlic puree, butter and enough hot milk or cream to form a smooth mixture. Whip until fluffy. Add salt and pepper and serve immediately.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/garlic.zip

Potato-Garlic Roast

Servings: 1 Servings

Ingredients:

2 pound Potatoes; russet, scrubbedand cut crosswise into⅛-inch slices
1 cub Beef broth
1 tablespoon Rosemary; (fresh) mincedor-
1 teaspoon Dried rosemary
1 Garlic head; broken intocloves, but NOT PEELED
Salt and freshly gound blackpepper
1 tablespoon Olive oil
4 ounce Cheese; finely chopped(optional) use fontina,Cambozola, Gouda or othercheese

Preparation:

Preheat oven to 350 degrees. Generously oil a 9 x 13- inch baking dish.
Evenly layer halp of the potatoes over bottom of pan. Drizzle with ½ cup beef broth, rosemary, salt and pepper to taste. Tuck garlic cloves randomly amid potatoes. Bake 1 hour.

Increase oven heat to 400 degrees. Brush olive oil over potatoes. Bake 30 minutes more, or until potatoes are rown and crispy. If desired, sprinkly cheese over potatoes 10 minutes before end of baking time.

Author notes: "This dish delivers crips, browned potatoes and creamy-soft garlic: the latter can be squeezed out of its skin and spread on the potatoes. A food processor fitted with the 3mm clicing blade makes quick work of slicing hte potatoes, which I don't peel becuse I like the flavor of the skins."

Typos by Brenda Adams <adamsfmle@sprintmail.com> posted mc 11/11/96 Recipe By : S.Tyler Herbst, The Food Lover's Guide to Meat& Potatoes

Posted to MC-Recipe Digest V1 #296

Date: Mon, 11 Nov 1996 18:33:22 -0800

From: Brenda Adams <adamsfmle@sprintmail.com>