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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews, Reader Comments Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good evening and welcome to your Sunday edition of A to Z Recipes Newsletter. We've been quite fortunate in my neck of the woods (Texas Gulf Coast area) as Gustav never came this far. However, they're predicting Ike has his eye on us, excuse the pun. We've just gotten the temperatures and humidity down to a tolerable level. It would be grand to have some good weather for a while (and a hurricane NEVER). As mentioned in the last newsletter, we lost our good friend and former Wednesday publisher, Linda in Michigan. If you'd like to send her family a card or memorial, please send it to my postal box and I will forward it to her husband, Mike, unopened. I know the family would appreciate knowing just how much she was loved by us all. I will send the mailer out to Mike on October 1, so you have until then to send me your memorial to her family. Please make sure to write "Attn: Mike G." on the envelope! Here is my address: Maggie Blackwell P O Box 485 Brazoria, TX 77422 Attn: Mike G. Make sure to visit the Monthly Theme section to read all about our newest theme topic: Favorite Side Dish Recipes. I believe this topic is one you will truly enjoy so please share your recipes with us for the Monthly Theme issue. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks! Today's issue is full of recipes from our Monthly Theme topic of Positively Potatoes. I was quite pleased with the response as we've got well over 100 recipes for you fellow potato heads! There is also something to make you think and laugh here, which makes for a wonderful newsletter. Look at who did all the sharing for you today: Mary H., Montreal, Canada Pam H., Swanton, OH Treva, NC Jessica, Corfu, Greece Linda H., Rosharon, TX Lucy Wellhausen, Kirtland, Ohio Valerie W., Trinity, NC  Jim D., WA State Patricia, Charlevoix, MI Shirley, WA State Doe, Oliver, B.C. Nancy F., Sacramento, CA Anita K., Battle Ground, WA State Larry Holmes, Toronto, Canada Larry J. Spring Hill, TN Luanne, FL Pat, Merritt Island, FL Jean M., OH Mary S., Nashville, TN Rita K., Niceville, FL Mary B., MI Jean, Syracuse, NY We'll see you here again on Wednesday, God willing. PS: The next trip for a2z'ers is already on the drawing board. It is being planned in the A to Z Recipes QT Chat Forum. Visit there often and learn as more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself! Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

~Shared by Mary H., Montreal, Canada "A hair on the head is worth two in the brush." ~Oliver Herford, writer and illustrator (1863-1935) Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

~Shared by Pam H., Swanton, OH A ship at my side spreads her white sails to the morning breeze and starts for the blue ocean. She is an object of beauty and strength. I stand and watch her until at length she hangs like a speck of white clouds just where the sea and the sky come to mingle with each other. Then someone at my side says, “There, she is gone!” “Gone where?” Gone from my sight. That is all. She is just as large in mast and hull and spar as she was when she left my side, and she is just as able to bear her load of living freight to her destined port. Her diminished size is in me, not in her. And just at the moment when someone at my side says, “There, she is gone,” There are other eyes watching her coming and other voices ready to take up the glad shout, “Here she comes!” And that is dying. Discouraged? ~Shared by Treva, NC You've been focused. You've been disciplined. You've made the effort, day after day, month after month, year after year. You've given your best, then gone back and given some more. And yet, you're still not there. Some days the goal seems closer, other days the goal seems farther away than ever. How do you keep going? Indeed, why should you keep going?  Because much of the value of your goal is not in the attainment, but in the pursuit. Certainly the attainment is important. Yet if the end result could be had without the effort, of what value would it be? You're striving toward a goal. Results certainly count. Still, you've already reaped many of the benefits even though the desired result is not yet within reach.  Do you want to continue learning, growing, gaining strength and enjoying the positive benefits of your focused, disciplined actions? Or do you want to give up after already investing so much? That's your choice, but either way, you're ahead of where you started. And when you continue on your sure and determined path, doing whatever it takes, you will eventually reach the desired destination. Keep going, not so much because of where you'll end up, but because of what you'll make of yourself in the process.  Source: Ralph Marston Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

Hot Potatoes! The Perfect Baked Potato Scrub well and pierce with a fork. Bake at 400F about 45 minutes (for 6-ounce potatoes) or up to 70 minutes (for really big ones). Or arrange 1 inch apart on a microwave-safe paper towel. Count on 8 minutes for four 6-ounce potatoes, longer for more potatoes - or larger ones. To open, cut an X just through the skin on top, then push ends toward center to open. Now you're ready to top them off. Fill 'Em Up: THE REUBEN: Corned beef, Russian dressing, sauerkraut and Swiss cheese strips. Broil to melt cheese. CHILI HEAD: Heat canned chili, shredded cheddar cheese and a sprinkling of sliced scallions. SURFSIDE: Drained, canned salmon or tuna, snipped fresh dill and heated frozen creamed spinach. SMOKY JOE: Thin slices smoked sausage pan-fried with sliced onions. Drizzle with horseradish sauce. SHANGHAIED SPUD: Spoon on heated canned chicken chow mein and sprinkle with peanuts. FINNISH UP: Herring in cream sauce and a sprinkling of chopped chives. DELI: Whipped cream cheese, sliced smoked salmon and a little bit of chopped red onion. GARDEN VARIETY: Shredded zucchini and carrots mixed with yogurt, chopped scallions and a pinch of curry powder. Source: Woman's Day, 11/2/1993 Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Favorite Side Dish Recipes Just about every meat eater has a favorite dish they enjoy served alongside. And we chicken lovers probably could list off several dishes that make our bird the best. Whether it is pork, seafood, venison, you have it - there's a side dish that makes everything better. (We will do salads later so do not include them in this issue, ok?) Join in the fun by sharing your favorite "sides" in our current Monthly Theme topic of Favorite Side Dish Recipes. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Favorite Side Dish Recipes. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Favorite Side Dish Recipes. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Favorite Side Dish Recipes has a deadline of September 30, 2008, and will be posted on October 5, 2008. Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our September Birthday Babies: 1st Cindy W. in New Hampshire 1st Barbara B. in Refugio, Texas 1st Janet P. in Jacksonville, Florida 1st Melody L. in Dalton, Georgia 3rd Patricia W. in Anahuac, Texas 3rd Steve in Virginia 6th Lois in Valrico, Florida 6th Janet E. in Ligonier, Pennsylvania 7th Sandy in Snohomish, Washington 7th Dawn H. in Knoxville, Iowa 7th Linda P., in Durham, Ontario, Canada 7th Anna L. in Galveston, Texas (mother to Maggie) 8th Theresa C. in Pennsylvania 8th Wilma S. in Golden, Colorado 8th Gina H. in Independence, Missouri 9th Debbie in Dallas, Texas 10th Carrol G. in Scandia, Kansas 10th Laurie G. in Prairieville, Louisiana 10th Shary in Algoma, Wisconsin 14th Jackie N. in Columbus, Ohio 14th Elvera in Fairbury, Nebraska 15th William (Uncle Bill) A. in Burnaby, B.C. Canada 15th Sandra P. in Phoenix, Arizona 16th Marie in Fleming Island, Florida 17th Judy P. in San Jose, California 18th Rita K. in Niceville, Florida 18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland) 18th James G. in Mankato, Kansas 19th Loretta A. in Virgie, Kentucky 19th Jill R. in Masury, Ohio 20th Patti in Charlevoix, Michigan 21st Gordon M. in Cape Ray, Newfoundland 21st TommyJohn in Virginia Beach, Virginia 22nd Joanna H. (daughter to Maggie) in Texas City, Texas 23rd Dustin in New Johnsonville, Tennessee 24th Nina S. in Chicago, Illinois 25th Marlene D. in Copemish, Michigan 25th Carmi in Lake of the Woods, Virginia 26th Jami L. in Keokuk, Iowa 27th Gail D. in Des Plaines, Illinois 27th Cameron (son to Lisa) in Belmont, North Carolina 27th Millie in Isle of Palms, South Carolina 27th Lisa, Idaho Falls, Idaho 28th Timothy A. in Kansas 29th Melissa in Murray, Kentucky 29th Margie in North Carolina 30th Jan in Bakersfield, California Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Wit and Wisdom of a Jewish Buddha ~Shared by Jessica, Corfu, Greece If there is no self, whose arthritis is this? Be here now. Be someplace else later. Is that so complicated? Drink tea and nourish life; with the first sip, joy; with the second sip, satisfaction; with the third sip, peace; with the fourth, a Danish. Wherever you go, there you are. Your luggage is another story. Accept misfortune as a blessing. Do not wish for perfect health, or a life without problems. What would you talk about? The journey of a thousand miles begins with a single Oy. There is no escaping karma. In a previous life, you never called, you never wrote, you never visited. And whose fault was that? Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis. (nothing!) The Tao does not speak. The Tao does not blame. The Tao does not take sides. The Tao has no expectations. The Tao demands nothing of others. The Tao is not Jewish. Breathe in. Breathe out. Breathe in. Breathe out. Forget this and attaining Enlightenment will be the least of your problems. Let your mind be as a floating cloud. Let your stillness be as a wooded glen. And sit up straight. You'll never meet the Buddha with such rounded shoulders. Deep inside you are ten thousand flowers. Each flower blossoms ten thousand times. Each blossom has ten thousand petals. You might want to see a specialist. Be aware of your body. Be aware of your perceptions. Keep in mind that not every physical sensation is a symptom of a terminal illness. The Torah says, Love your neighbor as yourself. The Buddha says, There is no self. So, maybe we're off the hook  Texas "Figgers" of Speech ~Shared by Linda H., Rosharon, TX Y'all just gotta love us Texans....  01. AS WELCOME AS A SKUNK AT A LAWN PARTY. Self-explanatory.  . 02. TIGHTER THAN BARK ON A TREE. Not very generous.  . 03. BIG HAT, NO CATTLE. All talk and no action.  . 04. WE'VE HOWDIED BUT WE AIN'T SHOOK YET. We've made a brief acquaintance but have not been formally introduced.  05. HE THINKS THE SUN CAME UP JUST TO HEAR HIM CROW. He has a pretty high opinion of himself.  . 06. IT'S SO DRY THE TREES ARE BRIBIN' THE DOGS We really could use a little rain around here.  . 07. JUST BECAUSE A CHICKEN HAS WINGS DOESN'T MEAN IT CAN FLY. Appearances can be deceptive.  . 08. THIS AIN'T MY FIRST RODEO . I've been around awhile.  . 09. HE LOOKS LIKE THE DOG'S BEEN KEEPIN' HIM UNDER THE PORCH. Not the most handsome of men.  . 10. THEY ATE SUPPER BEFORE THEY SAID GRACE. Living in sin  . 11. TIME TO PAINT YOUR BUTT WHITE AND RUN WITH THE ANTELOPE. Stop arguing and do as you're told.  . 12. ...AS FULL OF WIND AS A CORN-EATIN' HORSE. Rather prone to boasting.  . 13. YOU CAN PUT YOUR BOOTS IN THE OVEN BUT THAT DON'T MAKE 'EM BISCUITS. You can say whatever you want about something, but it doesn't change what it is.  . 14. WE'RE IN TALL COTTON. Things are going well. Why ? Why ? Why ? ..... ~Shared by Lucy Wellhausen, Kirtland, Ohio Owner of Ohio Honey Company www.ohiohoney.com Why do we press harder on a remote control when we know the batteries are getting dead? Why do banks charge a fee on 'insufficient funds' when they know there is not enough money? Why does someone believe you when you say there are four billion stars, but check when you say the paint is wet? Why doesn't Tarzan have a beard? Why does Superman stop bullets with his chest, but ducks when you throw a revolver at him? Why do Kamikaze pilots wear helmets? Whose idea was it to put an 'S' in the word 'Lisp'? If people evolved from apes, why are there still apes? Why is it that no matter what color bubble bath you use the bubbles are always white? Is there ever a day that mattresses are not on sale?  Why do people constantly return to the refrigerator with hopes that something new to eat will have materialized? Why do people keep running over a string a dozen times with their vacuum cleaner, then reach down, pick it up, examine it, then put it down to give the vacuum one more chance? Why is it that no plastic bag will open from the end on your first try? How do those dead bugs get into those enclosed light fixtures? When we are in the supermarket and someone rams our ankle with a shopping cart then apologizes for doing so, why do we say, 'It's all right?' Well, it isn't all right, so why don't we say, 'That hurt, you stupid idiot?' Why is it that whenever you attempt to catch something that's falling off the table you always manage to knock something else over? In winter why do we try to keep the house as warm as it was in summer when we complained about the heat? How come you never hear father-in-law jokes? Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

IOWA IOWA CORN CHOWDER 4 slices bacon, chopped (optional, but good) 1 large onion, chopped 3 medium potatoes, peeled & cubed 2 1/2 cups water 1 tsp salt 1/4 tsp pepper 2 cans whole corn (1 lb each) 1 tall can evaporated milk 1/4 cup flour paprika for garnish Cook bacon until crisp in a large heavy saucepan or Dutch oven. Add onion and sauté until soft. Add potatoes, 2 cups water, salt and pepper. Cover and simmer for 15 minutes or until potatoes are tender. Stir in corn (with liquid) and evaporated milk. Heat to bubbling. Blend flour with remaining 1/2 cup water. Stir into chowder. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 3 minutes. Ladle into soup bowls and sprinkle with paprika. Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews, Reader Comments

Here's a letter from Valerie W., Trinity, NC: Thanks for the camping recipes (last theme issue). I saw lots of similar ones, to what we in my family call "tinfoil dinners." Most called for lots of butter, but if you add just a little bit of water you can cook the veggies in tinfoil right in the coals without burning them. Much healthier. This is how we do it: 1. Chop veggies (potatoes, carrots, parsnips, onions, kohlrabi, etc.) 2. Place on a double layer of foil. 3. Add a little water. 4. Fold the foil around the veggies. 5. Place in coals, heap coals around the packet. 6. Wait about an hour and enjoy. If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind PEROGIES ~Shared by Jim D., WA State Make these ahead of time for convenience and ease in serving. This recipe includes freezing instructions. Filling: 8 to 10 potatoes  1 onion, finely chopped  6 tablespoons butter 2 cups shredded cheddar cheese (8-ounces) 2 cups shredded mozzarella cheese (8-ounces) 4 to 6 strips bacon, cooked and crumbled (optional) Salt and pepper to taste  To prepare filling: Peel and cut potatoes into cubes. Boil until tender. Reserve cooking water for dough.  Meanwhile, saute onion in a butter; set aside to cool to lukewarm.  Mash potatoes and place in medium-sized bowl. Add onion with the butter, cheeses and bacon; season to taste with salt and pepper and mix well. Set aside.  Dough: 2 1/4 cups reserved potato water, cooled to lukewarm 2 eggs 6 tablespoons vegetable oil 6 to 7 cups all-purpose flour 1 1/2 teaspoons salt To make dough: Combine potato water, eggs and oil; mix well.  Combine flour and salt in a large bowl, make a well in the center. Pour water/egg mixture into well and stir until mixture is smooth.  Turn dough out onto a lightly floured surface and knead several times.  Place dough in well-greased bowl, turning dough once and cover. Let rest for at least 20 minutes to 2 hours.  On a lightly floured surface, roll dough out to about 1/8-inch thickness. Cut dough into circles with a large biscuit cutter or coffee mug. Fill with about 1 teaspoon of potato mixture. Pinch edges together so the seam is secure.  Place on baking sheets lined with waxed paper and freeze. Once frozen, place in a large zipper-style plastic bag to store.  To cook perogies bring a large cooking pot of water to boil. Remove perogies from freezer once the water has come to a full rolling boil.  Cook perogies in batches of 6 to 8 in boiling water. They are done when they rise to the water's surface. Drain well and place in a serving bowl. Drizzle with melted butter and sprinkle with chopped chives, if desired, and serve. Perogies also go well with sauteed onions and sour cream.  Makes about 8 dozen. Note: Perogies can be fried or deep-fried. Source: Cook's Recipes IDAHO POTATO AND CHICKEN GUMBO ~Shared by Jim D., WA State Yield: 10 (approximate 8-oz. portions) INGREDIENTS: 14 c chicken stock  6 T Brown roux (recipe follows)  1 1/2 c Idaho® potato, peeled and shredded  1 c diced yellow onion  1 c diced yellow, red and green peppers  1 c diced celery  1 T minced garlic  2 lbs. chicken meat, cooked, pulled  2 T Creole seasoning (recipe follows)  8 c Idaho® potatoes, cubed and sautéed  DIRECTIONS: In a large stockpot, bring the chicken stock to a boil. Temper approximately 6 tablespoons of roux into the broth (add 1/2 cup of hot broth to the roux and mix completely. Add the broth and roux mixture back into the boiling broth and whisk). Add potato. Simmer for 12 minutes and add the onion, peppers, celery, garlic, and chicken pieces. Add Creole seasoning. Taste and adjust seasoning, if desired. Continue to cook for another 10 minutes (the vegetables should be cooked, but still firm). Ladle 8 to12 oz. of gumbo over potatoes.  Brown Roux INGREDIENTS: 1/2 lb. butter  1/2 lb. flour  DIRECTIONS: Slowly brown the flower on a sheet pan at 300°F. Stir the mixture halfway through (about 10-15 minutes) to achieve an even browning. The flour should be a light khaki color and will smell like roasted nuts (about 20-30 minutes). On the stovetop, cook the flour and the butter over medium-high heat until a brown, smooth consistency occurs (about 5 to 6 minutes). Once the roux has cooled, cover and leave unrefrigerated until needed. Later, if any oil has separated from the roux, simply stir the oil into the mixture.  Creole Seasoning Yields 1/4 cup INGREDIENTS: 2 T Paprika  1 T salt  1 t black pepper  1 t white pepper  1 t cayenne pepper  1/2 t dried Thyme  1/2 t dried Basil  DIRECTIONS: Combine all ingredients and mix thoroughly. May be stored in a tightly covered container.  Source: Idaho Potato Commission.  BIG POTATOES STUFFED WITH CHICKEN VERDE AND FRESH TOMATO SAUCE ~Shared by Jim D., WA State Yield: 4 servings INGREDIENTS: 2 40 ct Idaho Russet Potatoes each  1 cup Pulled roasted chicken thigh meat  1/2 cup Cream Cheese  1/4 cup Fresh cilantro leaves  1/2 tsp Cayenne pepper  1 tsp Ground cumin  Kosher salt to taste  Ground black pepper to taste  3 Tbsp Butter  DIRECTIONS: Preheat oven to 375 degrees. Scrub the potatoes and bake in the oven for about one hour or until fork tender. Remove the potatoes from the oven and allow to cool completely.  In a food processor combine the cream cheese and the cilantro and process till smooth. Place the mixture in a mixing bowl and combine with the chicken, cayenne, cumin and cinnamon and season to taste with the salt and pepper.  With a paring knife peel the potatoes and with a corer hollow out the potato lengthwise by running it down to, but not through the other side of the potato. This will take 3 to 4 insertions before the potato is hollowed out enough to stuff. Stuff the chicken verde filling into the hollowed out potatoes. Butter the potatoes and the bottom of a baking dish and place the potatoes back in the oven for 30 minutes.  For the sauce INGREDIENTS: 3 Ripe red tomatoes each  1 Tbsp Olive oil  1 tsp Roasted garlic puree  1/2 cup White wine  2 fresh Basil leaves  1/2 tsp Crushed red pepper  1 Tbsp Tomato paste  Salt to taste  Ground black pepper to taste  DIRECTIONS: Core and rough chop the tomatoes. In a sauté pan heat the oil over medium high heat, blanch the garlic for thirty seconds then add the tomatoes and the crushed red peppers. Allow to cook for 4 to 5 minutes or till the tomatoes are soft then add the wine and allow to cook for an additional two minutes. Place the ingredients in a blender or food processor; add the basil leaves and tomato paste and blend till smooth. Season with salt and pepper.  To present: Place the potatoes on a cutting board and with a very sharp knife carve each potato into six one-inch thick medallions. On four warm entrée plates ladle 2 ounces of the fresh tomato sauce on each. Fan out 3 of the stuffed “big potato” medallions on each plate. Garnish with sprigs of cilantro and/or basil.  Source: Mortimer’s, Boise, ID -Executive Chef Jonathan R. Mortimer www.idahopotato.com AS GOOD AS MASHED POTATOES ~Shared by Jim D., WA State Yield: 4 - 6 servings INGREDIENTS: 4 medium Idaho Potatoes (about 1 1/2 pounds), scrubbed  1 1/4 cups water  4 cloves garlic, minced  4 tbsp. parsley, chopped  3 dashes Tabasco® pepper sauce  1 tsp. salt  1 tsp. yellow mustard  2 tsp. grainy mustard  2 tsp. prepared horseradish  1/4 cup fat-free sour cream  DIRECTIONS: Pare the potatoes or leave skin on, according to taste. Cut into 1 inch cubes, and place in heavy medium saucepan. Add water, garlic, parsley, Tabasco and salt, bring to a boil over medium-high heat.  Reduce heat, cover and let cook for about 20 minutes, stirring and breaking potatoes up with a fork. Add more hot water if potatoes seem too dry.  Continue stirring and mashing potatoes for about 5 minutes until the water is absorbed and the potatoes are soft and lumpy.  Remove from heat, stir in the mustards, horseradish and sour cream.  Note: If there are any leftovers, use for a great potato salad by adding chopped onion, celery, pickles, hard cooked eggs and some fat-free mayonnaise or sour cream. As good as mashed potatoes (But Fat Free!) uses a unique combination of garlic, Tabasco, mustard and horseradish to spice up an American favorite.  Approximate nutritional analysis per serving: Calories, 110; Cholesterol, 0 mg.; Sodium, 447 mg.; Protein, 3 g.; Carbohydrate, 25 g.; Fat, 0 g. (does not include optional ingredients) Source: Idaho Potato Commission. CHEESY POTATO DISH ~Shared by Jim D., WA State Serves: 8 1 large package frozen hash brown potato  ½ cup butter  1/2 cup chopped onions 1/2 cup shredded cheddar cheese 1 teaspoon salt 1/2 teaspoon pepper 1 pint sour cream  1 can cream of chicken, celery or mushroom soup Topping:  1/2 cup shredded cheddar cheese 1 cup crushed cornflakes  Mix together all ingredients for potato dish and place in greased 9 x13 inch oven dish.  Top with the crushed corn flakes and cheddar cheese.  Bake at 350 F. for 40 - 50 minutes. SCALLOPED SWEET POTATOES AND PINEAPPLE - 1920's ~Shared by Patricia, Charlevoix, MI 6 medium sweet potatoes, cooked 6 small slices pineapple, cut in small pieces 3/4 cup pineapple juice 1/2 cup brown sugar 1/4 cup butter or oil Slice sweet potatoes. Arrange alternate layers of sweet potato and pineapple in a wide baking dish so that there are only four layers in all. Heat the pineapple juice, brown sugar and butter together. Boil for 3 minutes and pour over sweet potatoes and pineapple. Bake in a moderate oven - 350 deg - for 30 minutes. POTATO PANCAKES ~Shared by Patricia, Charlevoix, MI 2 cups grated potatoes 3 eggs 1 tablespoon flour 1/2 teaspoon salt Mix all ingredients together - drop by spoonful into 1/2 inch hot fat. (hot enough to brown a cube of bread in 40 sec.) Turn once when underside becomes slightly browned and then serve immediately when turned side is slightly browned. Note: Potatoes should be peeled and grated quickly. Do not allow standing or waiting or pancakes will darken. Made in this manner, pancakes will be light in color, crisp and very tasty. OUR BAKED POTATOES ~Shared by Shirley, WA State Preheat oven to 400°F. Scrub your potatoes so they are super clean. Cut out bad spots. Place potatoes on rack of oven. Do not wrap in foil as this makes the skin soft. Bake 1 hour at 400 °F. Test for doneness with a fork. Remove from oven.  With a clean fork score your potato. Using a dishtowel push end of potatoes together slightly to have it open up. Fill with taco meat, beef stroganoff, sour cream, cheese or bacon bits. Sometimes I use steamed broccoli and a cheese sauce. Salsa is good too. Enjoy! BUCK'S HASH BROWNS ~Shared by Shirley, WA State These are crispy on outside and creamy on the inside. Yum! Peel about 2 potatoes per person. Grate on a box grater, med. fine. Squeeze the liquid out of the potatoes by squeezing them in a colander using paper towel to remove as much liquid as possible or use a clean cloth and a good twisting motion. Have a Teflon fry pan hot with 4 Tbl. oil in it, preheating. A drop of water should dance in it. Pat in the grated, squeezed dry potatoes. We cover ours with a screen lid and do not turn or stir till browned on the bottom like a pancake. We then turn it over in one piece using a wide pancake flipper. You might have to add more oil to pan. Fry on other side till brown. Fry till crispy but not burned on medium high heat. We serve eggs, and ham with them. SWEET POTATO CASSEROLE ~Shared by Shirley, WA State Serves 6 to 8 3 cups raw, peeled, shredded sweet potatoes 3/4 c. brown sugar 1 tsp. ginger Dash of nutmeg 1/2 c. evaporated canned milk 1/3 c. butter Place the shredded sweet potatoes in ice water and let stand in the refrigerator or 3-4 hours before using. Blend together the dry ingredients; add milk, combine with the well drained sweet potatoes and place in greased casserole dish. Dot with butter. Cover and bake in slow oven 325°F for about 1 1/2 hours. This is a rich dish, so servings should be on the small side. Source: Sunset Favorite Recipes 1949 era SWEET POTATO CHIPS ALA BUCK ~Shared by Shirley, WA State Peel sweet potatoes and slice very thin with a V cutter or a vegetable slicer. Place in ice water till you have sliced the all. Amount varies on people in family. Drain and pat dry. Place in 325°F heated oil. A few at a time. They fry quickly. Dip out and drain on paper towel. Sprinkle with salt. enjoy. POTATO WAFFLES ~Shared by Shirley, WA State Good topped with cream meat or fish and cheese sauce 1 c. flour 2 tsp. baking powder 1/2 tsp salt 2 large eggs, beaten 1 c. milk 5 Tbl. melted butter 1 1/2 c. cooked mashed potatoes 1/4. c. minced onion Sift together flour, baking powder, and salt. Combine eggs, milk, butter, potatoes, and onion. Add dry ingredients and beat with mixer about 30 seconds. Allow 3/4 c. batter for each waffle. Bake in hot waffle iron until steaming stops, about 3 to 4 minutes. This makes a for section square waffle. Makes 4 Source: Farm Journal 1959 edition BLACK BOTTOMED SWEET POTATO PIE ~Shared by Doe, Oliver, B.C. Crust: 11/2 c flour 1/2 tsp salt 1/2 c butter flavored vegetable shortening, chilled (Golden Crisco) 1/3 c ice water Filling: 3 lg orange fleshed sweet potatoes, scrubbed (yams) 8 tbsp butter or margarine, melted 3/4 c light brown sugar 1/2 c granulated sugar 2 lg eggs, well beaten 1/4 c half & half 3/4 tsp cinnamon 1 tsp. nutmeg Crust:  Sift flour & salt into a medium bowl. Add shortening. Using a fork or pastry blender, cut shortening into flour until mix resembles coarse crumbs with a few pea sized bits. Stirring with a fork, gradually add enough water til mix clumps, you may need more or less water. Gather up dough & press into a thick disc. If desired, wrap dough in wax paper & chill up to one hour. Makes 1-9" piecrust. On a lightly floured surface, roll out crust to 13" circle about 1/8" thick. Fold dough in half. Transfer to 9" pie pan & gently unfold dough to fit pan. Using scissors or sharp knife, trim dough to 1" overhang. Fold dough under itself so edge of dough is flush with edge of pan. Flute dough around edge of pan. Cover with saran & chill while making filling. Filling:  Bring a lg pot of boiling salted water to a boil over high heat. Add sweet potatoes & reduce heat to medium. Cook til potatoes are tender, about 30 mins. Drain & run under cold water til cool enough to handle. Peel potatoes & place in medium bowl. Mash with a mixer on medium speed til very smooth. Measure 3c mashed sweet potatoes, keeping any extra for another use, & set aside. Heat oven to 400. Uncover pie shell & brush interior with melted butter. Sprinkle 1/4c brown sugar over bottom of pie shell. Bake until pie dough is set & just beginning to brown, about 5 mins. If pie shell puffs, do not prick it. Meanwhile in medium bowl, using a mixer on low speed, mix mashed sweet potatoes, remaining melted butter & 1/2c brown sugar, granulated sugar, eggs, half & half, cinnamon & nutmeg. Spread into partially baked pie shell. Smoothing top. Reduce oven temperature to 350. Bake til a kife inserted in center of filing comes out clean, about 11/2hrs. Cool completely on wire rack. Cover, & chill til ready to serve. Garnish with Rosettes of whipped cream if desired. COMPANY POTATOES ~Shared by Nancy F., Sacramento, CA Ingredients: 6 or 7 medium potatoes, scrubbed clean 1/2 cup butter  1 (10-3/4 ounce) can cream of chicken soup  3 teaspoons minced onions  1-1/2 cups grated medium cheddar cheese  1 (8 ounce) carton sour cream  1 teaspoon salt 1/2 teaspoon pepper Instructions: Boil potatoes in their jackets until just done (about 20 minutes after water starts to boil).  Cool potatoes, peel, and put through a potato ricer or mash. Heat butter, soup, onion, cheese, sour cream, salt, and pepper together until butter is melted. Mix the warm mixture with the potatoes and put in a 13 by 9 inch baking dish, lightly sprayed with cooking spray. Bake at 350 degrees F for 60 minutes until heated through and slightly browned on top.  Serves 8. HOT DOGS A LA POTATOES ~Shared by Nancy F., Sacramento, CA Ingredients: 4 hot dogs  2 cups prepared mashed potatoes  4 slices American cheese Directions: Preheat the oven to 350 degrees F. Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9 by 9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog.  Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.  Makes 4 servings. ANNA'S POTATOES ~Shared by Nancy F., Sacramento, CA Ingredients: 1/2  cup butter, softened  6  to 8 large Yukon gold potatoes (about 2-1/4 pounds), peeled  1  teaspoon salt  1  teaspoon freshly ground pepper  Instructions: Heat oven to 400 degree F. Butter the bottom and sides of a 10 inch nonstick ovenproof skillet. Set aside. Trim potatoes so they are all about the same size. Carefully cut each potato into very thin slices no thicker than a quarter of an inch. Arrange slices in one layer or concentric rings in prepared pan. Season with salt and pepper and dot with butter. Continue making several layers with remaining potatoes, salt, pepper, and all but 3 tablespoons butter. Cut out a round of aluminum foil to fit evenly over potatoes. Spread remaining butter on one side of foil, then place foil, butter side down on top of potatoes. Bake 1 hour.  Remove foil and continue baking until top is golden brown and the potato cake has somewhat thinned out, 30 minutes to 1 hour more. Place a round serving dish on top of the pan and quickly invert potatoes onto serving dish. Cut into wedges. Serve warm or at room temperature.  Makes 8 servings.  HAMBURGERS AND POTATOES CASSEROLE ~Shared by Nancy F., Sacramento, CA Ingredients: 1-1/2 pounds lean ground beef 8 medium potatoes 4 medium onions, sliced 2 tablespoons butter 1/2 cup water Salt and pepper 1/2 cup beer or beef broth Chopped parsley, optional Instructions: Preheat oven to 375 degrees F. Shape beef into 8 patties. Peel potatoes and cut in 1/4 inch slices. Brown onion lightly in 1 tablespoon butter. Remove from pan. Brown beef patties lightly in remaining butter. Remove meat; add the water to the pan and cook 2 or 3 minutes.  Put 1/2 of potatoes in greased 2 quart casserole; sprinkle with salt and pepper. Arrange meat patties and onion on potatoes and sprinkle with salt and pepper. Top with remaining potatoes and season. Add pan liquid and beer or beef broth. Cover and bake in a moderate oven for 1-1/2 hours or until potatoes are tender. Sprinkle with parsley, if desired.  Makes 4 to 6 servings. QUICHE AUX POMME DE TERRE ~Shared by Jessica, Corfu. Greece 4 large unpeeled potatoes boiled and cooled 2 T flour 2 oz butter salt 2 or 3 slices of bacon sliced and cooked 4 oz cream nutmeg garlic powder (or 1 finely chopped fresh clove) fresh grated Swiss Cheese Put the potatoes through a ricer and into a large bowl, then mix them with the flour, butter and salt, til you have a thick paste. Roll it out a 1/4 in thick and spread it in a greased and floured pie pan. Prick the paste with a fork Fill the tart with the bacon and cream (if you used milk, mix it with the yolk of an egg- or two!). Season with nutmeg and a little garlic. Sprinkle the top with Swiss cheese. Bake at 390 F for about 20-30 minutes. [This recipe is a classic from Elizabeth David in French Country Cooking. My grandmother used to make this all the time. It's particularly good cold, tho very nice warm as well. Good for picnics or lunch.] GRATIN DAUPHINOIS (Escoffier's Recipe) ~Shared by Jessica, Corfu. Greece 2 lbs raw waxy potatoes salt  pepper grated nutmeg 1 egg 1 pint scalded milk 1/4 lb grated Swiss cheese garlic clove, peeled butter Peel and slice thinly and evenly the potatoes. Put them in a large bowl and add salt, pepper, grated nutmeg, the beaten egg, and a pint of scalded milk. Add the cheese and mix well. Prepare the casserole dish my rubbing the clove of garlic thoroughly on the inside of the dish. Spread the potatoes evenly in the earthenware dish (or casserole). Cover with a light grating of cheese and a few small chunks of butter. Bake at 350 F for about 45 minutes to an hour. Gratin Savoyard  This variation is made the same way, but the milk is replaced by Consomme.  There are those who claim that only the Savoyard dish should be made with cheese and that the Dauphinois should contain potatoes and cream only.  [in that case the amount of cream is half a pint per pound of potatoes... that's how my Belgian grandmother used to make it!] ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO  PATATES RIGANATES ~Shared by Anita K., Battle Ground, WA State Editor's note: This recipe is excerpted from Aglaia Kremezi's book The Foods of the Greek Islands.  Few people can resist these potatoes, which are capable of stealing the show from any food they accompany — so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, where the local potatoes have an exceptional taste. On the special days when a leg of lamb or a chicken is roasted, the potatoes are cooked in its juices.  If you want to cook this dish using small potatoes, there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce. 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes 1/2 cup olive oil 4 garlic cloves, minced 1 1/2 teaspoons dried oregano, crumbled 1 teaspoon salt Freshly ground black pepper 1/2 cup beef stock or chicken stock 1/3 cup freshly squeezed lemon juice 2-3 tablespoons chopped fresh oregano  Preheat oven to 400°F.  Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.  Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.  Sprinkle with the fresh oregano and serve at once.  Variation: Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.  Makes 4 to 6 servings. *Anita's note: This is the first time that I made a dish that I could have made more of because everyone loved it and wanted more. ROASTED POTATOES WITH RED ONIONS ~Shared by Anita K., Battle Ground, WA State Olive Garden Recipe Prep Time: 15 minutes Cook Time: 45 minutes Serving Size: 4 2 lbs small red potatoes 1 red onion, large – cut in 1” pieces 8 garlic cloves, chopped 2 Tbsp fresh rosemary, chopped 6 Tbsp olive oil 2 Tbsp butter, melted 1 tsp Kosher salt 1/2 tsp black pepper Parsley, chopped  Fresh rosemary sprigs, as needed  Pre-heat oven to 350ºF.  WASH potatoes and cut into quarters.  COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings. ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan. BAKE in oven for 25-30 minutes, or until potatoes are fork tender. GARNISH with chopped parsley and fresh rosemary sprigs. Serve immediately. HERBED POTATO PUFFS ~Shared by Larry Holmes, Toronto, Canada 2 cups hot, mashed potatoes 2 large egg yolks 1/4 cup milk 1 tablespoons butter, melted 1 teaspoon salt 1/8 teaspoon ground white pepper 1/8 teaspoon paprika 1/2 teaspoon celery seed Combine all ingredients and mix well. Arrange in mounds with a tablespoon or squeeze through a pastry bag onto a buttered cookie sheet. Bake in a preheated oven (460 degrees F.) 10 minutes or until potatoes are flecked with brown. Serve hot. Makes 8 servings. POTATOES AND CHICK PEAS, INDIAN STYLE ~Shared by Larry Holmes, Toronto, Canada 3 tablespoons salad oil or shortening 3/4 cup chopped onion 3/4 teaspoon ground turmeric 3/4 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground coriander ½ teaspoon cayenne 1 can (12 pound, 4 ounces) chick peas 1 1/2 cups cooked, diced potatoes OR 1 can (8 1/2 ounces) white potatoes Heat shortening or oil in a saucepan. Add onion and turmeric and sauté until onions are brown, stirring frequently. Add next 4 ingredients. Stir and cook 2 minutes. Stir in undrained chick peas and potatoes. Cover and cook 10 minutes or until the sauce has thickened and vegetables are hot. Serve as a vegetables or meat substitute. Yield: 6 servings. BROILED CHILI POTATOES ~Shared by Larry Holmes, Toronto, Canada 4 medium-size potatoes 1 ½ teaspoons salt 1/4 teaspoon ground black pepper 3 tablespoons butter chili powder Peel and slice potatoes 1/8-inch thick. Place in a 9-inch round cake pan and sprinkle with a mixture of the salt and black pepper. Dot with butter. Place under broiler preheated to 350 degrees F. (moderate). Cook 30 to 35 minutes or until potatoes have browned and puffed. Sprinkle with chili powder to taste and serve hot. Makes 6 servings. HERBED CREAMED POTATOES ~Shared by Larry Holmes, Toronto, Canada 3 cups (6 medium-size) diced, cooked potatoes 1 cup sour cream 2 tablespoons onion flakes 1 tablespoon parsley flakes 1 ½ teaspoons salt 1/2 teaspoon ground black pepper Paprika Place all ingredients except paprika in a saucepan. Heat slowly about 2 minutes or until cream begins to bubble over potatoes. Serve at once garnished with paprika. Serves 4. POPPY SEED POTATOES ~Shared by Larry Holmes, Toronto, Canada 1 can (20 ounces) sliced potatoes 2 tablespoons butter 2 teaspoons poppy seeds 1/4 teaspoon salt 1/8 teaspoon ground black pepper Drain water from potatoes and place potatoes in 9-inch skillet. Melt butter and add seasonings. Pour over potatoes. Cook over medium-low heat until potatoes are hot and browned, turning carefully to prevent breaking. Serves 4. POTATOES LORETTE ~Shared by Larry Holmes, Toronto, Canada 1 pound (about 3 or 4 medium) potatoes 1 inch boiling water 1/2 teaspoon salt 1 tablespoon butter 1 teaspoon salt 1/8 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 3 large eggs 1 large egg yolk 1/2 cup water 1 tablespoon butter 1/4 teaspoons salt 1/2 cup sifted all-purpose flour Peel, dice and cook potatoes 12 to 15 minutes or until tender in boiling water and the ½ teaspoons alt in a covered saucepan. Drain well and mash until potatoes are smooth. Evaporate excess moisture form potatoes by shaking pan over low heat. Stir in the next 4 ingredients. Beat 1 egg with the 1 egg yolk and ass to potatoes. Beat until fluffy. Heat the 1/2 cup water with remaining 1 tablespoon butter; add salt to water. Bring to boiling. Stir in all the flour at one time. Mix until well blended and the mixture leaves the sides of the pan. Remove form heat and beat in 2 remaining eggs, 1 at a time. Continue beating until mixture is smooth and leaves sides of pan. Blend with potatoes. Drop mixture from a teaspoon into deep fat preheated to 375 degrees F. Fry until puffed and browned. Drain on paper towel. Serve as the potato dish for dinner. Yield: 6 to 8 servings. SAVORY NEW POTATOES ~Shared by Larry Holmes, Toronto, Canada 12 (2 1/2 pounds) medium-size new potatoes. 2 cups chicken or beef stock 2 tablespoons flour 1/2 cup light cream 1/8 teaspoon ground black pepper 1/4 teaspoon ground nutmeg salt to taste Wash and scrape potatoes and place in a saucepan with stock. Cover and bring to boiling point and cook 25 minutes or until tender. Blend flour with cream and add to potatoes with remaining ingredients. Mix lightly to prevent breaking potatoes. Cook 1 minute. Serve hot. Provides servings for 6. DEVILED STUFFED POTATOES ~Shared by Larry Holmes, Toronto, Canada 4 Idaho potatoes 1 (4 1/2 ounces( can deviled ham spread 1/4 cup Parmesan cheese 2 tablespoons chopped parsley 2 tablespoons milk 1 tablespoon grated onion 1 tablespoon grated onion 3/4 teaspoon dry mustard 1/4 teaspoon salt. Scrub potatoes; dry. Pierce with fork. Bake in 425-degree F. oven 55 to 65 minutes, until soft. Cut slice from top of each; carefully scoop our pulp without breaking skin. In large bowl combine potatoes, ham spread, cheese, parsley, milk, onion, mustard, and salt; beat until light and fluffy. Pile mixture into shells. Bake in 350-degree F. oven 20 to 24 minutes, until heated through and slightly browned on top. Yield 4 servings. POTATOES IN FRESH HERB SAUCE ~Shared by Larry Holmes, Toronto, Canada 2 tablespoons butter 1/2 leek, sliced 1 medium onion, diced 2 ounces boiled ham, finely diced 1 1/2 cups beef bouillon  2 tablespoons all-purpose flour 2 tablespoons cold water salt and pepper to taste 1 tablespoon lemon juice 3 tablespoons chopped fresh parsley 3 tablespoons chopped chives 2 sprigs fresh dill, chopped 1 sprig fresh tarragon, chopped 1 sprig fresh thyme, chopped  8 to 12 new potatoes, boiled, sliced 1/2 cup plain yogurt springs fresh herbs (garnish) Heat butter in skillet. Add leek, onion, and ham; cook and stir until onions and leek are transparent, about 5 to 7 minutes. Mix flour and water to smooth paste. Add this and bouillon to vegetable mixture; heat and stir until mixture boils and is thickened. Add lemon juice, herbs, and potatoes; heat through. Stir in yogurt just before serving. Garnish with herbs.  Makes 4 servings. ITALIAN POTATO GNOCCHI ~Shared by Larry Holmes, Toronto, Canada 7 medium potatoes, peeled 1/4 cup butter, softened 2 egg yolks, lightly beaten 1 cup all-purpose flour salt and white pepper to taste 1/4 teaspoon ground nutmeg melted butter 1 cup grated Gruyere cheese Cube potatoes; cook in boiling, salted water until tender. Press through ricer into large mixing bowl. Add 1/4 cup butter; mix until butter is melted. Let cool. Stir in egg yolks. flour, seasonings with wooden spoon; work until smooth. Shape into 1 1/2 –inch balls; flatten balls with tines of fork, Dip fork into water occasionally. Fill kettle 2/3 full with water; bring to slow boil. Lower cakes into simmering water with slotted spoon; cook until cakes rise to top. Arrange in greased baking dish; drizzle with melted butter. Sprinkle with cheese. Bake in preheated 400-degree F. oven 20 to 25 minutes, until golden. Oven temperature can be increased to brown tops. Yield: 10 to 12 servings. NEW POTATOES WITH HERBED COTTAGE-CHEESE SAUCE ~Shared by Larry Holmes, Toronto, Canada 2 to 3 pounds small new potatoes salt Herbed cottage cheese sauce: 1/2 cup plain yogurt 1 (12-ounce) carton cottage cheese, creamed in blender 1 onion, finely chopped 4 hard-cooked eggs 1 tablespoon lemon juice salt and pepper to taste 3 tablespoons chopped chives or thinly sliced scallions Scrub potatoes with soft brush; do not peel. Boil in salted water 20 to 30 minutes, until tender. Stir yogurt into cottage cheese; add onion. Strain egg yolks through sieve; chop egg whites. Add to cottage-cheese mixture. Season with lemon juice, salt and pepper. Stir in chives. Serve as sauce with potatoes. Makes 6 to 8 servings. COLCANNON ~Shared by Larry Holmes, Toronto, Canada 4 medium potatoes (1 1/2 pounds) peeled and quartered 2 cups finely chopped cabbage 1 medium onion, finely chopped 2 tablespoons butter 1/3 cup light cream, heated 1/4 cup butter 1 teaspoon salt 1/8 teaspoon pepper butter Cook potatoes in boiling salted water to cover for 20 to 25 minutes or until tender. Drain. Meanwhile, cook the cabbage and onion in the 2 tablespoons butter until tender but not brown. Combine cooked potatoes, cream, the 1/4 cup butter, salt and pepper. Mash until, smooth adding more cream if necessary. Stir the cabbage mixture into potato mixture. Cook and stir over low heat until heated through. Transfer to serving dish and dot with additional butter. Makes 4 to 6 servings. BOXTY ~Shared by Larry Holmes, Toronto, Canada 4 medium potatoes (1 1/2 pounds), peeled 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 1/2 cup buttermilk 2 tablespoons butter butter, melted brown sugar Finely shred potatoes into a bowl of cold water; set aside. In mixing bowl stir together flour, salt and baking powder. Drain potatoes well; pat dry with paper toweling. Add potatoes and buttermilk to flour mixture. Mix well. In a 12-iinch skillet heat the 2 tablespoons butter until water sprinkled on skillet sizzles. Spread about 3 tablespoons of the batter into a small pancake in skillet, making several at a time. Cook over medium heat about 5 minutes on each side or until golden brown and crisp on the edges. Remove pancakes from skillet; cover and keep warm. Repeat with remaining batter, adding more butter to skillet, if necessary. To serve, pour melted butter over pancakes; sprinkle with brown sugar. Makes 16 to 18 pancakes. BARLEY & POTATO SOUP ~Shared by Larry Holmes, Toronto, Canada 6 cups chicken broth 1 cup sliced fresh mushrooms 2 medium carrots, peeled an sliced 1 medium potato, peeled and diced 1 cup frozen peas 3/4 cup quick-cooking barley 2 tablespoons snipped parsley 1 tablespoon butter 1/2 teaspoon dried dill weed 1/4 teaspoon pepper 1/3 cup sour cream 2 hard-cooked egg yolks, sieved (optional) In a 3-quart saucepan combine chicken broth , mushrooms, carrots and potato. Bring to boiling, reduce heat. Cover and simmer 10 minutes. Stir peas, barley, parsley, butter, dill, and pepper into broth mixture. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or till barley is tender, Remove from heat; stir in sour cream. Garnish each serving with some sieved egg yolk, if desired. Makes 6 servings. POTATO LATKES ~Shared by Larry Holmes, Toronto, Canada 7 to 8 medium potatoes (2 1/2 pounds) 1 medium onion 2 beaten eggs 1/4 cup all-purpose flour 1/4 cup Matzo meal 1 1/2 teaspoon salt 1/4 teaspoon pepper cooking oil or shortening for frying applesauce Peel and shred the potatoes and onion; drain well, in a large mixing bowl stir together potatoes, onion, eggs, flour, Matzo meal, salt and pepper (mistune should be thick). In a large skillet heat about 1/4 inch cooking oil over medium heat. For each latke, spoon about 2 tablespoons of the batter into the hot oil. Spread to make a circle 2 1/2 inches in diameter. Fry latkes, 3 or 4 at a time, for 1 1/2 to 2 minutes on each side or until brown. Drain on paper toweling. Serve with applesauce. Makes about 24 latkes. KNISH ~Shared by Larry Holmes, Toronto, Canada Pastry for double-crust pie 6 medium potatoes (2 pounds), peeled and cut up 1 medium onion, chopped (1/2 cup) 2 tablespoons butter 1/2 teaspoon salt dash pepper 1 beaten egg 1 tablespoon cooking oil Prepare the pastry; form into a ball, For filling. cook potatoes’ in boiling salted water for 20 to 25 minutes or until tender; drain. Cook onion in hot butter until tender. In mixing bowl, combine potatoes, onion, salt and pepper. Beat with electric mixer until smooth. On floured surface, roll out pastry to 1/8-inch thickness. Cut 16 circles 4 inches in diameter. Place 1/4 cup filling in center of each circle; bring edges of dough up over filling and pinch to sea. Place, seam side down on ungreased baking sheet. Stir together egg and oil. Brush each knish with egg mixture. Bake in 350-degree F. oven for 40 to 45 minutes or until brown. Makes 16 The following recipes are borrowed from The Foods & Wines of Spain, Penelope Casas POTATOES AND GREEN BEANS EXTREMADURA STYLE (Patatas Judias Veredes a la Extremena)  ~Shared by Larry Holmes, Toronto, Canada 1/2 pound green beans 2 medium-large all-purpose potatoes, peeled and cubed 1 medium onion, finely chopped 1 medium tomato, chopped 1 green pepper, cut in strips 1 bay leaf 1 clove garlic, minced 1 tablespoon minced parsley salt freshly ground pepper 1/4 cup olive oil In a medium-size casserole, preferably earthenware, place the green beans, potatoes, onion, tomato, and green pepper. Add the bay leaf, garlic, parsley, salt and pepper. Mix in oil. Cover tightly and cook 1 hour or until vegetables are tender. Serves 4 POOR MAN’S POTATOES (Patatas Pobres) ~Shared by Larry Holmes, Toronto, Canada 3 tablespoons olive oil 4 medium all-purpose potatoes, in 1/8-inch slices salt 1 clove garlic, minced 1 tablespoon minced parsley Heat the oil in a 9- or 10-inch skillet. Add the potatoes slices in layers, and sprinkle each layer with salt. Turn the potatoes to coat with oil. Lower the heat and cook the potatoes, covered, until they are tender, about 20 minutes, lifting and turning occasionally. (The potatoes will be separated, not in a “cake”). Increase the heat to that some of the potatoes brown. Sprinkle with garlic and parsley and serve immediately. Serves 4 Note: These potatoes become a meal by using this recipe to serve 2 instead of 4, breaking 4 eggs over the potatoes when they are done, then covering the pan and let the eggs cook about 5 minutes until set. PIQUANT POTATOES (Patatas a la brava) ~Shared by Larry Holmes, Toronto, Canada 3 tablespoons olive oil 3 medium all-purpose potatoes, peeled, cubed salt freshly ground pepper 2 tablespoons finely chopped onion 1 clove garlic, minced 1 cup tomato sauce 1/4 cup dry white wine 1 tablespoon chopped parsley 1/2 dried red chili pepper, seeds removed, crushed dash Tabasco Heat 2 tablespoons of the oil in a large skillet. Brown the potatoes well on all sides over medium heat. Season with sale and pepper, then cover and reduce the heat. Cook until potatoes are tender, about 20 minutes. Meanwhile, heat the remaining tablespoon oil in a saucepan. Sauté the onion and garlic until the onion is welted. Add the tomato sauce, wine, parsley, chili pepper, Tabasco, salt and pepper. Cook, uncovered, about 20 minutes. The sauce should be thick. You may serve the potatoes and the sauce separately or pour some of the sauce over the potatoes. In either case, the potatoes should be only lightly coated with the sauce. Makes 4 servings. POTATOES WITH CHORIZO ~Shared by Larry Holmes, Toronto, Canada 1 tablespoon olive oil 10 thin slices (about a 1/8 inch) chorizo 3 thin slices bacon, chopped 4 medium potatoes, peeled, cut in large cubes salt 1 tablespoon chopped parsley 1 clove garlic, minced Heat the oil in a large skillet, then sauté the chorizo and bacon until they begin to give off their oils. Add the potatoes, sprinkle with salt, cover, and sauté slowly until the potatoes are golden and tender. Sprinkle with the parsley and garlic and cook 5 minutes more, uncovered, over moderately high heat to further brown the potatoes. Serves 4. POTATOES IN GARLIC AND ALMOND SAUCE (Partatas en Ajopollo) ~Shared by Larry Holmes, Toronto, Canada 1/2 cup olive oil 1 slice French-style bread, about 1/4-inch thick 12 blanched almonds 2 cloves garlic, peeled 1 sprig parsley 1/4 teaspoon saffron white pepper 1 cup water r medium potatoes, peeled and cubed 1 cup chicken broth salt Heat the oil in a medium skillet. Fry the bread, almonds, garlic and parsley until golden. Place in a food processor or blender, reserving the oil. Add the saffron and pepper to the processor and beat until a paste forms. With the motor running, gradually add the water. Place the potatoes in a saucepan. Pour the mixture form the processor over them, add the reserved cooking oil and the broth. Season with salt and stir. Cook over medium heat, uncovered, until the potatoes are tender. Makes 6 servings. 20 MINUTE MICROWAVE POTATOES ~Shared by Larry J. Spring Hill, TN  7 or 8 Potatoes cut into 1 to 2 inch pieces 1 large sweet yellow onion cut into slices 3 or 4 tspns pepper salt to taste 1 and 1/2 sticks butter sliced into pats a 2 to 3 qt covered casserole dish sour cream or Ketchup (optional) As you slice the potatoes keep covered in water until ready to use. While potatoes are soaking in water slice the onion and butter. Drain the potatoes and add to casserole dish. Cover potatoes with sliced onion and the put pats of butter all over the top of the onions then coat over the entire top of the mixture with pepper and salt and if you like you can add garlic powder to taste as well. Put in the microwave and cook on high for 10 minutes. take out and stir really well and pepper again to coat the top and microwave on high another 10 minutes. Taste for doneness depending on your microwave. Serve as a side and top with sour cream or ketchup or just the way they come out of the microwave. Depending on the amount of potatoes you use, you may need to add a few more pats of butter if the potatoes are a little dry from the microwave. RAW FRIES ~Shared by Luanne, FL I can remember my Dad and Mom making these and we thought it just the best !!! I still make them just for me as the taste is so yummy. 6 To 8 potatoes 2 tbs To 4 butter of lard Salt & pepper 1 Onion; chopped Peel and slice potatoes. Heat fat in a large skillet until hot, add potatoes Turn heat to medium. Fry well, turning occasionally. Put a lid on and let steam for a few minutes after you add the onion and fry a few minutes more. Season with salt and pepper. These are really good.  SKILLET SWEET POTATOES ~Shared by Luanne, FL This gives traditional candied sweet potatoes a new twist with snappy orange flavor and a speedy skillet method. I must admit I use orange marmalade mixed with about 1/4 cup of water instead of the peel and juice. I have also mixed pineapple marmalade with the orange marmalade. Either are yummy. 1 pound sweet potatoes, peeled and sliced 1/2" thick  1/2 teaspoon finely shredded Florida Orange Peel  1/2 cup Florida Orange Juice  2 tablespoons brown sugar or molasses  1 tablespoon margarine or butter  1/4 teaspoon salt  Place sweet potatoes in a 12" skillet; cover with boiling water and cook, covered, about 10 minutes or until potatoes are tender. Drain well.  Meanwhile, for sauce, in a small mixing bowl combine orange peel, orange juice, brown sugar or molasses, margarine or butter and salt.  Pour over the cooked potatoes in the skillet.  Cook and stir until bubbly.  Boil gently, uncovered, about 5 minutes or until potatoes are glazed, spooning sauce over potatoes occasionally. POTATO CASSEROLE ~Shared by Luanne, FL This is an oven dish that is good and I have made it with the "Simply Potatoes" that you buy in the grocery. 6 md Potatoes; cooked with skins. on 2 c Shredded cheddar cheese 1/2 cup Butter 2 cup Sour cream 1/3 cup Chopped scallions 1/2 tsp Salt 1/4 tsp Pepper 2 tb Butter Cool potatoes, pare and shred on grater. Preheat oven to 355°. Butter casserole dish. Heat cheese and butter over low heat until cheese is almost melted. Remove from heat; stir in sour cream, scallions, salt and pepper. Mix lightly with potatoes; pile in casserole. Dot with butter and a dash of paprika bake 25 minutes. CREAMED POTATOES ~Shared by Luanne, FL One of my favorite ways to serve potatoes. No recipe, just directions. Peel and dice as may potatoes as you need for your family. When just fork tender, drain in a colander. In the same pan make your favorite white sauce and when medium thick add the potatoes to it. Stir well and let simmer a few minutes. I have made this ahead of time, put into a casserole and into the oven to stay warm. I like to add a little more butter after I mix the two together. HASH BROWN POTATO CASSEROLE ~Shared by Pam H., Swanton, OH 1 (2 lb.) pkg. frozen hash brown potatoes, thawed 1/2 c. onion, chopped 1/2 tsp. pepper 1 tsp. salt 10 oz. American cheese, grated 1 pt. sour cream 1 can cream of chicken soup 2 c. Corn Flakes, crushed 1/2 c. butter, melted Mix all ingredients together except Corn Flakes and butter and put into greased casserole dish. Top with 2 cups crushed Corn Flakes mixed with 1/2 cup melted butter. Bake in 350 degree oven for 45 minutes. HOLIDAY YAMS ~Shared by Pam H., Swanton, OH 6 pounds sweet potatoes 3 eggs 1/2 c. sugar 1/2 c. butter, melted 1/2 c. whipping cream 2 Tbs. bourbon 1 tsp. vanilla extract Pecan topping: 1/2 c. butter, melted 1 c. chopped pecans 1 c. brown sugar 1 c. flour Preheat oven to 375 degrees. Bake sweet potatoes on an oven rack for 45 minutes, or until soft. You will reduce the oven temperature to 350 degrees (or 325 for a glass casserole) when baking the actual dish. Cool slight and then halve and scoop out pulp. Mash pulp, using electric mixer if desired, then add eggs, sugar, butter, cream, bourbon, and vanilla. Stir well to combine - or use a mixer to combine. Pour into greased casserole dish (round two quart or 9 x 13 - either works well). To prepare topping: combine all ingredients and sprinkle over yams. Bake casserole, uncovered, 40 minutes, or until heated through and top is lightly browned. Makes 8 to 12 servings. MAPLE GLAZED SWEET POTATOES ~Shared by Pam H., Swanton, OH Crockpot Recipe 5 medium sweet potatoes 1/4 cup brown sugar 1/4 cup pure maple syrup 1/4 cup apple cider 1 dash salt and pepper, to taste Peel sweet potatoes and cut into 1/4 to 1/2-inch thick slices; place in crock pot. Whisk remaining ingredients together and pour over potatoes. Cover and cook on low 7 to 9 hours. Stir a few times, if possible, to keep them coated.  Serves 4.  To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Add to crockpot. Cover and cook on HIGH setting until thickened. SALMON OR TUNA BAKED POTATOES ~Shared by Pam H., Swanton, OH 1 can salmon, or 2 cans tuna, drained 4 baking potatoes, cleaned 1/2 c. milk 1/4 c. margarine 1/2 c. parmesan cheese, grated 1/4 c. green onion, minced 1 tsp. thyme 1 tsp. dill 1 tsp. salt 1 tsp. pepper 1/4 c. frozen peas, thawed Bake potatoes. When cool, cut in half and scoop out centers. Mash potatoes and beat in cheese, onion and spices. Stir in salmon or tuna and peas. Spoon mixture back into hollowed out skins. Bake at 350 degrees for 20 minutes. TATER TOT CASSEROLE ~Shared by Pam H., Swanton, OH  Kathy Spino brought this one to a teachers’ luncheon during conferences one March. It was quite popular, just like Kathy, and she graciously shared the recipe with us.  1 pound ground beef 1 small can mushrooms 1 can Cream of Chicken soup 1/2 package of frozen peas, or frozen corn 1 package of Orida® Tater Tots  Brown and drain the meat. Crumble meat in bottom of a greased 8” square pan. Do not pack.  Sprinkle peas and mushrooms over the meat.  Add soup, spreading over all. Add a layer of tater tots placed side by side over entire top. Bake 1 hour at 3500 F., until the potatoes are brown.  Serve warm and expect great compliments and full bellies! NOTE: This recipe doubles quite well if you’re feeding company. COLCANNON (Reprinted from Jane Brody's Good Food Book) ~Shared by Pam H., Swanton, OH  This may be prepared in advance through step 5, then refrigerated until ready to heat and eat. Makes a good go with dish or main dish. Pam has had lots of success at church pot lucks with this one!  1 pound potatoes, washed but not peeled 1 pound shredded, green cabbage (4 cups) 1 large onion, chopped 1/4 cup skim milk 1 Tablespoon butter or margarine (if you skim the milk yourself, you can churn the cream for this ingredient.) 3 ounces sharp cheddar cheese (Pam uses her favorite, Colby), coarsely grated salt and freshly ground black pepper to taste  Boil the potatoes until they are tender but not mushy. Drain, reserving the cooking liquid, and set the potatoes aside to cool so that they can be easily handled.  Using the potato water (adding more if necessary) boil the cabbage and onion for about 5 minutes. Drain and set aside.  Peel the cooled potatoes and place them in a bowl with the milk and butter and mash until smooth.  Add the boiled cabbage and onion to the potatoes.  Mix 2/3 of the cheese with the potato/cabbage mixture and season with salt and pepper. Transfer to a greased casserole or baking dish. Sprinkle the remaining cheese on top. Either refrigerate or go on to the next step.  Heat the colcannon thoroughly in a moderately hot oven (anywhere from  3500 F. to 4000 F.) Let the cheese on top brown slightly. Serve.  (Since Ms. Brody didn't list any calories for this in the book, it must not have any!) SALT POTATOES TNT ~Shared by Pat, Merritt Island, FL 1 lb salt 4 lbs potatoes 3 qts water Bring water and salt to boil. Add potatoes and cook about 20 minutes. Serve unpeeled with butter and parsley. NOTE: Very good and not salty POTATOES - RISOTTO STYLE ~Shared by Jean M., OH 2 # Russet or Baking potatoes Peel and shred and hold in cold water Bring to boil: 1 can chicken broth 1 onion, finely minced Salt to suit your taste 1/2 tsp dried thyme Drain potatoes very well and add to broth. Stir to mix well, cover and simmer until tender, stirring occasionally. Remove from heat and stir in: 1/4 cup sour cream 1/4 cup Grated Parmesan Cheese 1/4 tsp white pepper Should be creamy and slightly dry. Allow to set a few minutes to absorb any juices POTATO SOUFFLE ~Shared by Jean M., OH Butter a 2 quart souffle dish or casserole Coat bottom and sides lightly with grated Parmesan cheese. Set aside. 3 large baking potatoes ( 2 to 3 lbs ) 2 tbs butter 1 cup shredded medium sharp white cheese 1/4 cup light cream 1/2 tsp salt 1/2 tsp white pepper 3 egg yolks, beaten lightly 4 egg whites 1/8 tsp cream of tartar Peel , cook and mash potatoes Add butter and cheese and beat smooth Beat in cream, salt and pepper until fluffy Add yolks and beat well Whip egg whites with Cr of Tartar until stiff. Fold 1/4 into potatoes to lighten, then fold in remainder. Carefully pour into prepared dish Bake in preheated oven, 375º, uncovered, until lightly browned, about 20 to 25 minutes GOLDEN POTATO CASSEROLE ~Shared by Mary S., Nashville, TN 6 medium potatoes 2 cups shredded cheddar cheese 1/4 cup butter or margarine 2 cups sour cream at room temperature 1/3 cup chopped green onions 1/4 tsp white pepper  Peel potatoes and cut into small pieces and boil under tender. Drain and mash the potatoes and remove all lumps. Melt cheese and butter in microwave. Add sour cream, onion (with tails), salt and pepper. Mix well. Add potatoes. Turn into a buttered 2-quart casserole and dot with 1 tbsp butter. Bake at 350º until heated, about 25 minutes. White pepper a must!! HEARTY POTATO CHOWDER ~Shared by Mary S., Nashville, TN  Table salt & pepper to taste 1 cup broccoli florets 2 cups finely chopped onion 3 to 4 cups diced potatoes 1 cup finely grated carrot 3 Tbsp butter 3 cups water 3 cups milk 3 cups chopped smoked sausage 1 cup finely chopped celery  Melt butter in large pot and saute onions. When onions are tender, add water, carrot, celery, potatoes, broccoli and sausage. Add salt and pepper to taste and bring to a boil. Simmer for 15 minutes or until potatoes are tender. Add milk, stir thoroughly and serve hot. Serve with fresh baked bread. Note: Recipe states this serves 6, but would say at least 8. I added 1 cup of grated cheese to this also. PITTSBURGH POTATOES ~Shared by Mary S., Nashville, TN  4 cups diced uncooked potatoes 1/2 cup chopped celery 1 small jar pimento, drained 1/2 lb Cheddar cheese 1 tsp. Salt 1 small chopped onion 1/2 cup cracker crumbs 2 cups white sauce  Place potatoes in pan, add onion, celery and salt. Cover with boiling water and cook 5 minutes. Drain and add pimento. Place in greased baking dish. Pour white sauce over potatoes. Sprinkle with crumbs. Dot with butter and bake at 350º until browned, about 20 to 25 minutes.  Serves 6 to 8.  White Sauce: In saucepan, melt 4 tbsp butter. Add 4 tbsp. flour and mix well. Gradually add 1-1/2 cups milk, tsp. salt, pepper and lastly the grated cheese to blend. SWEET POTATO WITH APPLES AND LEEKS GRATIN ~Shared by Mary S., Nashville, TN 1 1/4 cups cream 2 large leeks, washed and thinly sliced 2 Tbs chopped fresh thyme, or 2 tsp dried Salt and pepper to taste A grating of fresh nutmeg 2 large sweet potatoes peeled and thinly sliced 2 cups grated cheddar cheese 1 large apple, cored and thinly sliced Combine the cream, leeks, thyme, salt, pepper, and nutmeg in a saucepan and bring to a boil over moderate heat, stirring occasionally. Add the sweet potatoes and simmer covered 10 minutes. Spread half the sweet potato mixture in a buttered baking dish. Top with the sliced apple. Repeat with sweet potato mixture and cheese. Bake uncovered in a preheated 375° oven for about 45 minutes, until golden brown. ROSEMARY RED POTATOES  ~Shared by Mary S., Nashville, TN 1 and 3/4 pounds small red potatoes, quartered 1 small onion, quartered 1/4 cup olive oil 1 and 1/2 tsp. dried rosemary, crushed 2 garlic cloves, minced 1/4 tsp. garlic salt In bowl, combine potatoes, onion, oil, rosemary, garlic, and garlic salt. Toss to coat. Transfer to a foil-lined 15x10x1 inch baking pan. Bake, uncovered, at 425 degrees for 25 to 30 minutes or until potatoes are tender and brown. YIELD: 4 servings. DO AHEAD MASHED POTATOES  ~Shared by Mary S., Nashville, TN 4 to 5 pounds potatoes, peeled or not, cut up and cooked until tender  8 ounces cream cheese, chunked up and softened  1 cup sour cream  1/4 cup chopped chives (optional)  Salt and pepper to taste  Butter or margarine  Mash potatoes and blend in cream cheese and sour cream and chives. Add salt and pepper. Pour into greased 9 x 13-inch casserole. Cover and refrigerate up to two days. Bring to room temperature and preheat oven to 350 or 375 degrees F. Dot with butter and lightly tent casserole with foil. Bake until heated through, about 40 minutes. Or microwave on MEDIUM, covered, until hot throughout.  Serves 10 to 12.  BAKED GERMAN POTATO SALAD ~Shared by Mary S., Nashville, TN 1 cup diced bacon 1 cup sliced celery 1 cup chopped onion 3 tsp. salt 3 tbsp. flour 2/3 cup sugar 2/3 cup vinegar 1/2 tsp. pepper 1 1/3 cup water 8 cups sliced cooked potatoes Fry bacon; drain. Return 4 tablespoons fat to skillet; add celery, onion, salt and flour; cook gently. Add sugar, vinegar, pepper and water; bring to boil. Pour over potatoes and bacon in 3 quart baking dish. Cover; bake 350º for 30 minutes. Makes 12 servings. CHUNKY POTATO SOUP ~Shared by Rita K., Niceville, FL This is a really good recipe I got from a co-worker. 4 med red potatoes (I used Yukon Gold) 2 c. water 1 sm. onion, chopped 3 T. butter 3 T. flour crushed red pepper to taste ground black pepper 3 cups milk ½ t. sugar 1 c. shredded Cheddar Cheese 1 c. cubed cooked ham (or Polish Sausage) 1. Peel potatoes and cut into bite size cubes. Bring water to a boil in large saucepan. Add potatoes and cook until tender (not mushy). Drain water but reserve 1 cup of liquid and set this aside. 2. Peel and finely chop the onion. Melt butter in saucepan over medium heat and cook, stirring frequently until onion is translucent and tender, but not brown. 3. Add flour to onion mixture and season with pepper flakes, black pepper to taste. Cook this flour mixture 3-4 minutes. 4. Next, gradually add the potatoes and reserved 1 c. water the potatoes were cooked in. Next add milk a cup at a time. 5. Add ham and cheese and cook over low heat for 30 minutes, stirring frequently. Sprinkle green onion, cheese and some parsley on bowl of soup. Hint: To keep the bottom from sticking and burning or browning the soup, use a simmer ring under the pan.  MASHED POTATO CASSEROLE ~Shared by Treva, NC 2 pounds baking potatoes -- cut into 1-inch pieces 1 (8-oz.) package neufchatel cheese* 1 cup plain nonfat yogurt 1 teaspoon garlic powder salt and pepper to taste 2 tablespoons whipped butter -- melted 1/2 teaspoon paprika Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender; drain. Combine potato, cream cheese and the next 3 ingredients in a bowl and mash your heart out. Spoon into an 9 x 13 inch baking dish, lightly oiled; drizzle butter over the top of the potato mixture. Sprinkle with paprika for color. Bake uncovered at 350 degrees for 30 minutes. *that is Low fat cream cheese Serves 6 Per serving: 255 Calories; 14g Total Fat; (47% calories from fat); 7g Protein; 2g Dietary Fiber; 27g Carbohydrate; 42mg Cholesterol; 227mg Sodium PARMESAN MASHED POTATOES ~Shared by Treva, NC Servings: 8  10 medium potatoes, red (about 2 1/2 lbs.) 1/2 c. buttermilk, warmed  1/2 oz. (3 Tbs.) parmesan cheese, grated  1/4 c. chives, chopped  1 tsp. table salt  1/8 tsp. Black pepper, ground  Quarter and boil 20 min. Drain and add remaining ingredients. Mash and enjoy. CRUSTY POTATO PEASANT CASSEROLE ~Shared by Treva, NC 6 medium potatoes, very thinly sliced 3 large onions, halved and very thinly sliced 4 large cloves minced garlic 1 28 ounce can tomatoes, drained and chopped 1/4 cup tomato paste 1/3 cup olive oil 3 tablespoons water 2 teaspoons oregano salt and pepper Heat oven to 400ºF. Combine potatoes, onion, garlic and tomatoes. Beat together remaining ingredients. Pour over vegetables and toss well to coat. Spread in large, shallow baking dish. Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more minutes, or until potatoes are tender.  Excellent with cheese melted on top, too. POTATOES O'BRIEN ~Shared by Treva, NC Preparation Time: 15 minutes  Servings: 10  INGREDIENTS  6 medium (4 oz) potatoes, thinly sliced with skins left on  1-1/2 cups (2%) low fat milk  2 tablespoons lower fat margarine, such as Imperial 30`% fat-reduced margarine  1/4 cup flour  1 small onion, finely diced  1 small green bell pepper, diced  1 small (2-4 oz) jar or can of diced pimiento  1/2 tsp salt  1/2 cup fine bread crumbs  DIRECTIONS  1. Preheat oven to 325F degrees.  2. Spray a 9 x 13-inch baking dish with nonstick vegetable spray and set aside.  3. Layer the sliced potatoes in baking dish.  4. Combine the milk, margarine and 1/4 cup flour in a saucepan.  5. Mix with a wire whisk and cook over medium heat until thickened.  6. Add onion, green pepper, pimiento and salt.  7. Cook until thoroughly combined.  8. Pour sauce over sliced potatoes and mix thoroughly.  9. Cover with fine bread or cracker crumbs.  10. Bake at 325 F degrees for 1-1/2 hours, or until potatoes are done. COUNTY FAIR SPUDS  ~Shared by Treva, NC 1 package (8 serving size) instant mashed potatoes 1 package (8 oz.) cream cheese, softened 1/3 cup chopped onion 1 egg (beaten) Salt and pepper to taste Prepare mashed potatoes according to package directions, reducing water to 2 1/4 cups and omitting salt. Blend cream cheese into hot mashed potatoes. Add onion, egg, salt and pepper; mix well. Transfer to a lightly greased 1 1/2 quart casserole dish. Bake in a preheated 350 degree oven for 45 minutes. Note: This dish freezes well, so it can be assembled and frozen before baking. Let thaw in refrigerator before baking. PARTY POTATOES ~Shared by Treva, NC 8 to 9 cups diced peeled potatoes  2 Tbsp. butter  2 Tbsp. milk  3/4 tsp. salt  1/4 tsp. pepper  1 pkg (8 oz) cream cheese, softened  1 carton French onion dip (8 oz) Paprika  In a large pan, cook potatoes in boiling salted water until tender; drain. Mash potatoes with butter, milk, salt and pepper until smooth. Add cream cheese, and onion dip. Mix well. Spread in a greased 2 1/2 quart baking dish. Sprinkle with paprika. Cover and refrigerate for 8 hours or overnight. Remove form refrigerator 30 minutes before baking.  Bake, uncovered, at 350° for 50 to 60 minutes or until heated through.  Serves 12 to 14 PARMESAN STEAK FRIES ~Shared by Treva, NC 2 large egg whites  coarse salt and freshly ground black pepper  3 baking potatoes, 8-10 ounces each  1 & 1/4 cups grated Parmesan cheese  Preheat the oven to 220ºC/425ºF. In a wide shallow bowl, whisk the egg whites with 1 teaspoon salt until frothy. Cut each potato into 6 long spears; add to the egg whites and turn to coat.  One at a time, lift the spears out of the egg whites shaking off excess. Working over a plate, sprinkle with the parmesan cheese until coated (do not shake the excess).  Place on a parchment-lined baking sheet. Bake without turning until the potatoes are fork-tender and golden brown – about 30 minutes. GARLIC MASHED POTATOES ~Shared by Treva, NC 7 cups peeled and cubed baking potatoes  6 cloves garlic, peeled  1/2 cup low-fat milk  1/4 cup Parmesan cheese, grated  2 tablespoons butter  1/2 teaspoon salt  1/8 teaspoon pepper  Place potatoes and garlic in a saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 20 minutes; drain.  Place drained potatoes and garlic in a mixing bowl. Add remaining ingredients; beat with mixer until smooth.  Serves 6 to 8. CRISPY CHEESE-TOPPED POTATOES ~Shared by Treva, NC 4 medium baking potatoes, washed and sliced 1/4-inch thick  2 tablespoons melted butter  1 1/2 cups grated old cheddar cheese  2 cups corn flakes, crushed to 1 cup  Paprika Toss potato slices in melted butter. Place slightly overlapping on foil-lined and greased baking sheet.  Sprinkle lightly with salt. Bake at 375 degrees F for 15 minutes. Remove from oven and sprinkle with cheese.  Top with crushed cereal and sprinkle lightly with paprika. Return to oven. Bake about 25 minutes or until potatoes are tender. CHEESE FRIES ~Shared by Treva, NC 3 unpeeled russet potatoes  1 cup shredded Monterey Jack  4 to 6 cups oil  3 slices cooked bacon  sliced green onions  1 cup shredded cheddar  ranch dressing or sour cream  Slice potatoes into wide slices about 1/4 inch thick and 3/4 inch wide. Keep potatoes covered in water until ready to fry so they don't turn brown.  Heat oil to about 350 degrees. Dry the potato slices on paper towels and fry for about 1 minute.  Remove potatoes from oil until cool, about 10 minutes. When cooled, fry them for about 5 more minutes or until light golden brown. Drain.  This sounds like a lot of trouble but they are so much better when you fry them twice like this. Preheat oven to 375. Arrange fries on oven safe plate or baking sheet.  Sprinkle cheese and onions over the fries. Crumble the bacon and sprinkle over cheese.  Bake fries for about 5 minutes or until cheese has melted. Serve with ranch dressing or sour cream. CRISPY POTATO TART ~Shared by Treva, NC Serves: 4  Preparation time: 15 minutes  Cooking time: 35 minutes  4 Yukon gold or new potatoes  4 teaspoons olive oil Salt to taste Freshly ground black pepper 2 tablespoons chopped tarragon or chives 2 cloves garlic, thinly sliced 4 tablespoons fresh parsley, finely chopped Preheat the oven to 400°F. Thoroughly coat an ovenproof non-stick skillet with cooking spray. Drizzle two teaspoons of the olive oil in the pan and swirl to coat the entire inside.  Peel the potatoes and cut them into very thin slices. Beginning at the center of the pan, layer half the potatoes in overlapping slices around the pan.  Sprinkle with the tarragon and garlic and season with salt and pepper. Add the remaining potato slices and press down with a large spoon or spatula to compress the potatoes. Season again with salt and pepper and drizzle with the remaining olive oil.  Cook the potatoes over medium high heat, shaking the pan occasionally until the potatoes are crisp and brown on the bottom. Place the skillet in the oven and cook until the potatoes are tender throughout, about 15 minutes.  Remove the skillet from the oven and carefully loosen the edges of the potatoes and turn the potato cake onto a plate or platter. Sprinkle the potatoes with the fresh parsley and additional pepper.  Cut into 4 equal portions.  Nutrition Facts Serving Size: 1 slice  Calories 145; Total Fat 5 g; Saturated Fat 1 g; Protein 4 g; Total Carbohydrate 27 g;  Dietary Fiber 3 g; Sodium 149 mg; Percent Calories from Fat 25%;  Percent Calories from Protein 10%; Percent Calories from Carbohydrate 65%  MARY'S PATIO POTATO SALAD ~Shared by Mary B., MI Dressing:  2/3 cup sugar  2 tablespoons cornstarch  1 cup milk  1/2 cup vinegar  2 eggs  8 tablespoons butter -- or margarine  1 1/2 teaspoons celery seeds  1/2 teaspoon dry mustard  1 teaspoon salt  Salad:  1/2 cup onions -- chopped  1/2 cup mayonnaise  2 1/2 pounds potatoes -- cooked and chopped  6 egg, hard-boiled -- peeled and chopped  paprika In a saucepan, combine sugar, cornstarch, milk, vinegar, 1 egg, margarine, celery seed, dry mustard, and salt. Cook and stir over low heat till bubbly. Remove from heat. Cool. Add onion and mayonnaise. Combine potatoes, eggs and dressing, folding gently together. Chill several hours or overnight is best. Sprinkle paprika over top before serving. Serves 10. Per Serving (excluding unknown items): 388 Calories; 24g Fat (53.2% calories from fat); 8g Protein; 38g Carbohydrate; 2g Dietary Fiber; 197mg Cholesterol; 438mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. CLASSIC SPAM POTATO SALAD ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 2 lb Potatoes (about 6 medium) 1 can Spam, cubed (12 oz.) 1/2 cup Cooked diced carrots 1/2 ac Frozen peas, thawed 1/2 cup Chopped dill pickles 1/4 cup Finely chopped onion 3/4 cup Mayonnaise or salad dressing 2 TB Dill pickle liquid 1 tsp Prepared mustard Cook unpeeled potatoes in boiling water, until tender; drain. Cool slightly; peel. Cool to room temperature; cut into 1/2 inch cubes. In a large bowl, combine Spam and potatoes. Add carrots, peas, pickles and onion; gently toss. Stir together mayonnaise, pickle liquid and mustard; gently stir into Spam mixture. Cover and refrigerate several hours. Serves 8-10.  Source: Just Recipes GOULASH SOUP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ Ingredients 3 Tbs vegetable oil 1-1/2 pounds pork shoulder trimmed and cut into 1-inch cubes 1-1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes 2 medium onions, peeled and diced 3 medium tomatoes, seeded and diced 2 large potatoes, peeled and diced 2 large carrots, peeled and diced 1 large green bell pepper, seeded and diced 1-1/2 quarts (6 cups) beef broth 1/2 cup tomato sauce 2 tsp caraway seeds 2 tsp dried marjoram 1/8 tsp crushed red pepper flakes 1 Tbs Hungarian paprika Salt and fresh-ground black pepper, to taste Instructions In a nonreactive large stockpot (at least 5-quart), heat oil over medium-high heat. Brown meat without crowding (you will have to do this in at least 3 batches) on all sides. When one batch is done, remove to a platter and continue with the rest. Remove all from pan and set aside.  Add onions, tomatoes, potatoes, carrots and green peppers. Saute about 3 minutes, or until slightly wilted and fragrant. Add browned meat and remaining ingredients, stirring well. Bring to a boil, reduce heat and simmer gently, partially covered, about 2 hours, or until meat is very tender.  Yield: about 11 cups  Per 1-cup serving: 284 calories, 26 percent from fat, 13 grams total fat, 75 mg cholesterol, 4 g saturated fat, 27 g protein, 14 g carbohydrates, 2 g total fiber, 574 mg sodium. SWEET POTATO CASSEROLE WITH PRALINE TOPPING ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ I made this dish for Thanksgiving last year and it really should have been put on the dessert table. It is to DIE FOR! 3 large eggs 6 cups canned sweet potatoes-drained and mashed. The recipe didn't state whether to drain and measure and THEN mash, or what, so I drained them, mashed them and then measured them. It ended up being two of those large cans....I think 40 oz. maybe 2/3 cup white sugar 2/3 cup melted margarine 1/3 cup heavy cream 1 tsp. vanilla 1/2 tsp. cinnamon 2/3 cup brown sugar. Beat eggs in bowl. Stir in potatoes until blended. Add remaining ingredients. Mix well. Spread in greased shallow 2 quart baking dish. I used a larger dish and it took up all the space. Praline Topping 1 cup brown sugar 1/3 cup flour 1 cup finely chopped pecans 1/3 cup margarine cut into small pieces Mix sugar, flour and nuts in bowl. Work in margarine with hands until well blended. I used a pastry cutter. Sprinkle evenly over potato mixture. Bake at 350º F. for 60-70 minutes until topping is brown. I check it at 45 minutes and usually cover it loosely with foil at that time so that the topping does not burn, since it does do easily. It took almost 75 minutes in my oven. ARIZONA POTATOES ~Shared by Linda H., Rosharon, TX 4 large russet potatoes  1 cup prepared salsa  1 1/2 cups nonfat sour cream, divided  1/2 cup shredded reduced-fat Monterey Jack cheese, divided  2 tablespoons chopped fresh cilantro  1 tablespoon chopped black olives (optional)  1 tablespoon chopped jalapeno pepper  Preheat oven to 425F. Scrub potatoes; pat dry. Pierce potatoes several times with a fork. Bake until tender, about 1 hour.  Remove potatoes from the oven; reduce oven temperature to 350F. Slice off tops of potatoes. Scoop out insides, keeping shells intact. In a medium bowl, mash potatoes. Stir in salsa and 1 cup of sour cream. Spoon potato mixture evenly into shells.  Sprinkle 1/4 cup of Monterey Jack cheese over tops. Place potatoes on a baking sheet. Bake until cheese melts, about 20 minutes.  Place potatoes on serving plates. Top with remaining sour cream and cheese. Sprinkle cilantro, olives, and jalapeno pepper on top. Serve immediately.  Serves 4. Source: www.thatsmyhome.com/ GREEK-STYLE OVEN FRIES ~Shared by Linda H., Rosharon, TX 3 medium unpeeled baking potatoes (about 1 1/2 pounds)  2 tablespoons lemon juice  2 teaspoons olive oil  1 teaspoon dried oregano  1/4 teaspoon pepper  1/4 teaspoon salt  2 cloves garlic, minced  vegetable cooking spray  Cut each potato lengthwise into 8 wedges.  Combine lemon juice, olive oil, oregano, pepper, salt, and garlic in a large bowl. Add potatoes and toss well to coat.  Place potatoes, skin side down, on a baking sheet that has been coated with cooking spray.  Bake at 400 degrees for 45 minutes or until potatoes are tender and lightly browned. Source: www.thatsmyhome.com/ TUNA TATERS ~Shared by Linda H., Rosharon, TX 2-3 lbs Mashed potatoes  2-7 oz cans water packed tuna Cream or milk to make the mashed potatoes smooth (can use broth) 1 – 1 1/2 c. Mayo 1 ½ c. Swiss cheese 1 bunch of chives or green onions, chopped Chopped parsley, optional Boil the potatoes until fork tender, Beat with the milk and 1 c of mayo until smooth. Stir in the tuna and 1 c. of the cheese. Place in greased oven casserole dish. Mix ½ c cheese and ½ c. Mayo. Spread on top of casserole and heat at 350 degrees until topping is browned and puffy and potatoes are heated through. Can stir in peas before baking. CREAMED POTATOES AND WIENERS ~Shared by Linda H., Rosharon, TX 3 medium onions, diced  3 or more cloves garlic, diced 1 Tbsp butter 5 Tbsp flour 3 C. milk  1/2 tsp. salt  1 lb. hot dogs, cut into ½” slices 8 potatoes, peeled, diced and cooked, (do not dice too small) ( 2-3 c potatoes) Sauté onion and garlic in butter, Stir in flour and then milk. Add potatoes, wieners and seasonings. Heat until boiling and thick or put in a 2-qt. casserole dish and bake, covered, at 350º for 40 minutes CHILI DOG POTATO CASSEROLE ~Shared by Linda H., Rosharon, TX 1/3 C. chopped onion  1/3 C. ketchup  2 Tbsp. sweet pickle relish  2 tsp. prepared mustard  1 (20-ounce) package refrigerated mashed potatoes  1 (16-ounce) package hot dogs, cut into bite-sized pieces  1 (15-ounce) can chili without beans  4 oz. (1 C.) Cheddar Cheese, shredded Heat oven to 375°F. Spray 2-quart baking dish with no-stick cooking spray. Combine onions, ketchup, relish and mustard in small bowl. To assemble casserole, spread mashed potatoes into prepared baking dish; top with hot dogs, chili and ketchup mixture. Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese; continue baking for 3 to 4 minutes or until cheese is melted. LEFTOVER MEATLOAF-BBQ POTATO CASSEROLE ~Shared by Linda H., Rosharon, TX All the tastes of a BBQ baked potato! Delish! Linda's own idea!  1 tsp olive oil Onion, chopped fine Frozen hash browns Leftover meatloaf, chopped up BBQ sauce and equal amount of water Sour cream Cheddar cheese, shredded Green onion, sliced  All quantities depend on number of people being served or how much meatloaf you have leftover! Brown onion in oil. Add potatoes and brown slightly. Mix in meat and sauce. Heat through. Top with cheese, green onion and sour cream. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

KIM'S POTATOES ~Shared by Mary B., MI 2 pounds potato -- thinly sliced 1/2 cup onion -- coarsely chopped 2 cloves garlic -- sliced 2 tablespoons olive oil salt to taste pepper to taste Place potatoes, onion and garlic on a large sheet of heavy duty aluminum foil. Drizzle olive oil over and sprinkle with salt and pepper. Mix everything together. Try to keep the potatoes in a single layer and seal the foil tightly. Place on a pre-heated grill. Grill for 10 minutes. Turn foil package over and grill another 10 minutes. Enjoy! Note: This can also be done in the oven but put the foil package on a baking sheet at 350 degrees.  If you like chunks of potatoes instead of sliced add additional cooking time.  I like more garlic so I usually add another clove or two. Sweet Vidalia onions are best! Serves 6. Per Serving (excluding unknown items): 166 Calories; 5g Fat (24.7% calories from fat); 3g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Vegetable; 1 Fat. CREAMY CHICKEN HASH ~Shared by Maggie, TX The challenges in making good-tasting and nutritionally sensible hash requires the right combination of chopped meat and other ingredients, usually including potatoes and a creamy binder, and frying it to create a crisp outer crust using a modest amount of a healthful fat. 1 scrubbed medium (6 oz), russet potato 2 Tbsp butter or canola oil, divided 1/2 small onion, finely chopped 1/4 cup finely chopped green bell pepper 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped celery 1 small garlic clove, finely chopped Canola cooking spray 2 cups (8 oz) diced skinless cooked chicken breast 2 Tbsp reduced-fat (2%) milk Pinch of cayenne pepper, or to taste Salt and freshly ground black pepper 4 Tbsp prepared barbecue sauce Shred the potato and set aside. (It will darken in color, but this will not affect hash.) Heat 1 Tbsp. butter or oil in a medium/large non-stick skillet. Add onion, bell peppers, celery and garlic. Saute until lightly browned, 5 minutes. Push vegetables to one side of pan. Add remaining butter or oil. Add potatoes and mix with oil to coat them. Mix and combine well with the vegetables. Cook 3 minutes. If potatoes stick, scrape pan vigorously and move contents around pan to spray the bottom with cooking spray. Mix in chicken, milk, cayenne, salt and pepper. Spread and flatten out the mixture into a thick cake. Use the edge of a pancake turner to cut it into 4 sections. (Or, hash can be broken into rough pieces while cooking.) Cover the pan. Cook until potatoes are tender and hash is lightly browned, 3 to 5 minutes, turning so bottom sides can also brown. (Spray pan with oil spray if necessary while turning hash.) When hash is done, divide equally among four plates. Serve with barbecue sauce drizzled on top or around each portion. (If desired, sauce can first be thinned, by mixing 4 tablespoons sauce with 4 tablespoons milk.) Makes 4 servings Nutrition per Serving:  235 Calories, 9g Total Fat, 5g Saturated Fat, 23g Protein, 13g Carbs, 1g Dietary Fiber, 195mg Sodium Source: AICR (American Institute of Cancer Research) POTATO SALAD WITH DILL ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 6 medium potatoes 1/2 cup lowfat sour cream ¼ cup fat free mayonnaise salad dressing 1/2 cup chopped onion 1 tablespoon fresh dill or 1 1/2 tsp. dried dill 2 teaspoons Dijon style mustard 1 1/2 teaspoons lemon juice 1/4 teaspoon salt Pepper as desired  Boil potatoes and cool. Remove skins from potatoes. Cut up potatoes into cubes. Add remaining ingredients, mix and refrigerate. Serve chilled. Makes 10 servings. Nutritional Information (1 serving): Calories: 106 Carbohydrates: 19 grams Protein: 2 grams Fat: 3 gram Saturated fat: 1 gram Cholesterol: 6 mg Fiber: 2 grams Sodium: 125 mg  Potassium: 345 mg Calcium: 23 mg Exchanges: 1 starch, 1/2 fat Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

TOMATO, ZUCCHINI AND POTATO BAKE ~Shared by Luanne, FL Makes 4 servings olive oil cooking spray  2 medium tomatoes, cored and sliced  2 medium zucchini, stems removed and cut on the diagonal in 1/2-inch slices  1 large russet potato, peeled and thin sliced  4 large cloves garlic, peeled and sliced  1/2 cup ( loosely packed fresh basil leaves, shredded  freshly ground pepper  2 tablespoons freshly grated Parmesan cheese  Lightly coat a shallow casserole with cooking spray. Layer the zucchini slices, alternating with tomatoes slices and potato slices, overlapping slightly. Sprinkle with garlic slices and shredded basil. Season with pepper.  Preheat the oven to 400?F Bake until vegetables are tender, about 35 to 40 minutes. Sprinkle with Parmesan cheese and broil until top is a golden brown. Serve hot. Per serving:  98 calories (11% calories from fat), 4 g protein, 1 g total fat (0.6 g saturated fat), 18 g carbohydrates, 4 g dietary fiber, 3 mg cholesterol, 68 mg sodium  Diabetic exchanges:  1 carbohydrate ( 1/2 bread/starch, 2 vegetable) POTATO AND EGG SKILLET ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 5 cups shredded frozen (unthawed) hash brown potatoes - 1/4 cup chopped onion - 1/4 cup chopped green bell pepper - 1/4 teaspoon salt - Butter-flavored cooking spray - 4 large eggs - 3/4 cup shredded reduced-fat Cheddar cheese DIRECTIONS Place the potatoes, onion, bell pepper, and salt in a large bowl and toss to mix well. Coat a large nonstick skillet with the cooking spray and spread the potato mixture loosely over the bottom of the skillet.  Place the skillet over medium heat, cover, and cook for 4 minutes just until the potatoes are beginning to turn color on the bottom. Spray the tops of the potatoes with the cooking spray, turn them with a spatula (do not press or pack them down), and cook for 4 minutes more, until the potatoes are golden brown on the bottom.  Spray and turn the potatoes again, then reduce the heat under the skillet to medium-low. Makes 4 wells in the potato mixture, spacing them evenly apart, and spray the bottom of the skillet in each well with cooking spray. Break an egg into each well. Cover the skillet and cook for about 3 minutes, until the whites are firm and the yolks are beginning to thicken.  Sprinkle the cheese over the top, cover, and cook for an additional minute, or just until the cheese is melted. Serve hot. Nutritional Information Per Serving (1/4 of recipe): Calories: 224, Carbohydrate: 21 g, Cholesterol: 201 mg, Fat: 7 g, Saturated Fat: 2.5 g, Fiber: 2.9 g, Protein: 16 g, Sodium: 408 mg, Calcium: 213 mg Diabetic Exchanges: 2 Medium-Fat Meat, 1-1/4 Starch Source: "The Complete Diabetes Prevention Plan" WHIPPED SWEET POTATOES WITH CARAMELIZED SHALLOTS ~Shared by Mary S., Nashville, TN Yield: 8 servings  INGREDIENTS  - 1 teaspoon olive oil  - 3 ounces shallots, cut into 1/4-inch pieces  - 2 quarts water  - 1 pound fresh sweet potatoes, peeled and diced into 1-inch pieces  - 1 teaspoon salt  - 1/4 cup evaporated skim milk  - 2 tablespoons margarine  - 1/4 teaspoon white pepper  - 1/4 teaspoon cinnamon or nutmeg  DIRECTIONS  Heat the olive oil in a pan over medium-high heat. Add the shallots and cook until they turn golden, about 3-5 minutes. Remove from the pan and set aside.  In a medium pot, bring the water to a boil. Add the sweet potatoes and the salt. Return the water to a boil and cook for 10-15 minutes, or until the potatoes are tender. Drain the water.  Using an electric hand mixer, combine the sweet potatoes, half of the cooked shallots, and the remaining ingredients until they are thoroughly mixed. Serve immediately with the remaining shallots as a garnish.  Nutritional Information Per Serving (1/8 of recipe): Calories: 93, Fat: 3 g, Cholesterol: 0 mg, Sodium: 53 mg, Carbohydrate: 14 g, Dietary Fiber: 2 g, Sugars: 6 g, Protein: 2 g  Diabetic Exchanges: 1 Starch, 1/2 Fat  Source: "Cooking with The Diabetic Chef" Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

POTATO SALAD ~Shared by Mary S., Nashville, TN 1/4 small onion, finely chopped  1 small stalk celery, chopped  2 medium, cooked potatoes, cut-up  1/2 tsp. prepared mustard  1/2 tsp. vinegar  1/4 cup light mayonnaise or salad dressing  salt and pepper, as desired  Put vegetables in a bowl. Mix prepared mustard, vinegar, and mayonnaise. Mix gently with vegetables, salt, and pepper. Yield: 2 servings (3/4 cup). POTATO-TOPPED BEEF CASSEROLE ~Shared by Treva, NC Serves 2 This recipe is great when you've prepared a roast and have leftovers! Of course, cooked ground beef may be used. Stew Meat works here too 2 tablespoon butter or margarine 1 small onion, thinly sliced 1 celery stalk, chopped 1/2 of a green pepper, chopped 1 small bay leaf 1/3 cup ketchup 3/4 cup water 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcestershire sauce 2 & 1/3 to 3 cups cubed cooked beef 1/2 cup cooked sliced carrots 1 cup mashed potatoes In a medium skillet melt 1 tablespoon of butter. Add the onion, celery, green pepper and bay leaf and cook for 8 minutes over low heat. Pour in the ketchup and water. Stir until blended well. Heat until mixture bubbles then remove from heat. Season with sugar, salt, pepper and Worcestershire sauce. Remove the bay leaf and add beef and carrots. Mix well.  Pour into a medium casserole dish. Spread the mashed potatoes over the top of the casserole.  Coat with 1 tablespoon melted butter. Bake at 350º for 20 to 25 minutes.  POTATO-TOPPED BEEF CASSEROLE ~Shared by Mary S., Nashville, TN This recipe is great when you've prepared a roast and have leftovers! Of course, cooked ground beef may be used and stew meat works well also. 2 tablespoon butter or margarine 1 small onion, thinly sliced 1 celery stalk, chopped 1/2 of a green pepper, chopped 1 small bay leaf 1/3 cup ketchup 3/4 cup water 1/2 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon Worcestershire sauce 2 1/3 to 3 cups cubed cooked beef 1/2 cup cooked sliced carrots 1 cup mashed potatoes In a medium skillet melt 1 tablespoon of butter. Add the onion, celery, green pepper and bay leaf and cook for 8 minutes over low heat. Pour in the ketchup and water. Stir until blended well. Heat until mixture bubbles then remove from heat. Season with sugar, salt, pepper and Worcestershire sauce. Remove the bay leaf and add beef and carrots. Mix well. Pour into a medium casserole dish. Spread the mashed potatoes over the top of the casserole. Coat with 1 tablespoon melted butter. Bake at 350º for 20 to 25 minutes. Serves 2. Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

CRUMB COATED POTATO PATTIES  1 Lg egg  1-1/2 cups Seasoned mashed potatoes -- Cold 1/4 cup Cheddar Cheese, shredded  2 Tbsp flour 2 Tbsp onion -- minced 1/8 Tsp garlic salt black pepper (to taste) 1/3 cup dry bread crumbs 3 Tbsp butter  In a med bowl, lightly beat egg. Add potatoes, cheese, flour, onion, salt & pepper, stirring until well blended. Place crumbs on a piece of waxed paper. With floured hands, shape 1/4 of potato mix into a 4 " dia. patty. Coat both sides of patty with crumbs; set aside. Repeat with remaining mix & crumbs. In a lg skillet over med heat, cook patties in butter until crusty & browned on each side (reduce heat if patties are browning too quickly.)  Serve immediately or place, uncovered, in a preheated 200 ° oven to keep warm. CHEDDAR BACON SCALLOPED POTATOES 1 small onion sliced  2 tbsp. margarine  4 medium potatoes  1 can Broccoli & Cheese soup  3/4 cup milk  1/8 tsp. ground black pepper  3 slices bacon, cooked & crumbed  Saute onion until tender, in margarine in skillet. Add potatoes and cook till done. Stir in soup mixture, & simmer covered for 5 minutes, or until hot, stirring often. Sprinkle with bacon.  Serves 4 CHEESE AND POTATO PIE  Butter 1/4 c. dry bread crumbs 1 1/2 lb. potatoes, peeled 2 tbsp. butter 1/2 c. milk, scalded 1 egg 1/2 tsp. salt 1/8 tsp. pepper 1 (8 oz.) pkg. mozzarella cheese, grated 1/2 c. grated Parmesan cheese Butter 1 1/2 quart casserole or 10 inch pie plate; sprinkle with bread crumbs, tilting to discard loose crumbs. Cook potatoes until tender; drain. Mash until smooth; add milk and butter; beat well. Beat in egg, salt and pepper. Spread 1/2 of potato mixture in casserole and top with 1/2 of mozzarella cheese; repeat layers. Sprinkle with Parmesan cheese. Bake at 375 degrees for 35-40 minutes or until top is golden brown.  BACON AND CHIVE POTATO SALAD  6 c. quartered unpeeled sm. red potatoes 3/4 c. Kraft Real mayonnaise 2 tbsp. stone ground mustard 8 slices Oscar Mayer bacon, crisply cooked, crumbled 1/4 c. chopped chives or sliced green onions Add potatoes to boiling water; cook 14 minutes or until tender. Drain. Mix mayonnaise and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate. Makes 6 servings. QUICK AND EASY HAM WITH SWEET POTATOES 2 ham steaks  1/4 cup packed brown sugar  1 (8 ounce) can crushed pineapple, drained  1 (15 ounce) can sweet potatoes, drained  1 cup miniature marshmallows  Preheat the oven to 350F. Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet. Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes.  CAESAR POTATO SALAD 2 lbs. Red potatoes  1 cup Caesar dressing (or to your liking) 1/4 cup Parmesan, grated  Salt and pepper to taste  Boil the potatoes until just soft. Cool and cut into 1/4-inch slices. Toss in the dressing. Toss in the cheese. Check the seasonings. Serve chilled. The potatoes will soak up the dressing. Yum. ASPARAGUS POTATOES 4 large baking potatoes 2 tsp olive oil 8 oz asparagus, trimmed, peeled and cut into 1 inch pieces 1/4 tsp each salt and pepper 4 Tbs margarine or unsalted butter 2 oz herbed cheese bits Heat broiler. Pierce potatoes with a fork. Place on paper towels in the microwave. Microwave on high for 16 min. Heat oil in a skillet. Add asparagus and cook 5 min. Season with 1/8 tsp each salt and pepper, remove from heat. Line a baking sheet with foil, place potatoes on foil. Cut open potatoes, season with remaining salt and pepper. Dot with margarine, top with asparagus. Divide cheese among potatoes. Broil 3 min. or until cheese is lightly browned on top. Makes 4 servings. OLD-FASHIONED SWEET POTATO PIE 2 cups cooked, mashed sweet potatoes  1 cup brown sugar  1/2 cup butter or margarine, softened  2 eggs, separated  1/2 tsp. ground ginger  1/2 tsp. ground cinnamon  1/2 tsp. ground nutmeg  1/4 tsp. salt  1/2 cup evaporated milk  1/4 cup sugar  1 unbaked 10-inch pastry shell  Whipped topping, optional  Combine sweet potatoes, brown sugar, butter, egg yolks, spices, and salt in a large mixing bowl; beat until light and fluffy. Add evaporated milk; mix just until combined. Beat egg whites until foamy; gradually add sugar, beating until stiff. Fold into potato mixture. Pour filling into pastry shell. Bake at 400 for 10 minutes; reduce heat to 350 and bake an additional 45 to 50 minutes or until set. Cool. Top with whipped topping, if desired. Yield: one 10-inch pie.  Source: Southern Living, 1979 Annual Recipes POTATO-CHEESE SOUP  A crockpot recipe. 8 potatoes, cubed 1 tbsp chives, chopped 1 1/2 cup chopped celery 1/3 cup chopped parsley 1/2 cup chopped onion 1/4 tsp paprika 1/4 tsp celery seed 1 tsp savory 1/2 tsp salt 1 cup milk 2 tbsp flour 2 tbsp butter 2 1/2 cup grated cheddar cheese Add potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in your slow cooker and add water to cover. Cook on high for one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour thoroughly. In a small saucepan, melt butter over medium heat. Add flour mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crock-pot to high setting. Add cheese mixture to soup and cook until slightly thickened. HONEY-ROASTED RED POTATOES 1 pound red potatoes, quartered  2 tablespoons diced onion  2 tablespoons butter, melted  2 tablespoons honey  1 teaspoon dry mustard 1 pinch salt  1 pinch ground black pepper  Preheat oven to 375. Lightly coat an 11x7 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, dry mustard, salt and pepper; drizzle over potatoes and onion. Bake in the preheated 375 degree oven for 35 minutes or until tender, stirring halfway through the cooking time.

A to Z Readers' Family-Owned Business Guide

GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net Printed Book Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation A to Z Recipes QT Discussion Forum Subscription information This issue was sent to [%Email%]. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).