Twice-Baked Potatoes
2 large baking potatoes (russet or Idaho), 8 to 10
ounces each
2 tablespoons margarine or butter
2 tablespoons milk (2 to 4 tablespoons)
1/8 teaspoon salt
Dash pepper
1/2 cup shredded Cheddar cheese (2 ounces)
2 teaspoons chopped fresh chives, if desired
Heat the oven to 375ş. Scrub the potatoes thoroughly with a vegetable
brush, but do not peel. Pierce the potatoes on all sides with a fork to
allow steam to escape while the potatoes bake. Place potatoes directly on
the oven rack. Measure margarine, and let it stand at room temperature to
soften.
Bake potatoes 1 hour to 1 hour 15 minutes or until potatoes feel tender
when squeezed gently. Be sure to use a pot holder because potatoes will be
very hot to the touch.
When potatoes are cool enough to handle, cut them lengthwise in half.
Scoop out the insides into a medium bowl, leaving about a 1/4-inch shell
in the potato skin.
Increase the temperature of the oven to 400ş.
Mash the potatoes with a potato masher or electric mixer until no lumps
remain. Add the milk in small amounts, beating after each addition. The
amount of milk needed to make potatoes smooth and fluffy depends on the
type of potato used.
Add the margarine, salt and pepper. Beat vigorously until potatoes are
light and fluffy. Stir in the cheese and chives. Fill the potato shells
with the mashed potato mixture. Place on an ungreased cookie sheet. Bake
potatoes uncovered about 20 minutes or until hot.
Per serving: 185 Calories (kcal); 11g Total Fat; (51% calories from fat); 6g Protein; 17g Carbohydrate; 16mg Cholesterol; 230mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Bake: 1 hour 15 minutes for first baking plus 20 minutes for
second baking
Essential Equipment: potato masher or electric mixer; cookie sheet
Tips
To save time, arrange filled potato shells in a circle on a
10-inch microwavable plate. Cover with waxed paper and microwave
on High 6 to 8 minutes, rotating plate 1/2 turn after 3 minutes,
until hot.
To do ahead, wrap filled potato shells airtight and refrigerate no
longer than 24 hours or freeze no longer than 2 months. Unwrap
potatoes and place on cookie sheet. Heat in 400ş oven about 30
minutes for refrigerated potatoes, about 40 minutes for frozen
potatoes, until hot.
Roasted Red Potatoes
1 1/2 pounds red potatoes (about 12 small)
2 medium green onions with tops
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh rosemary
OR
2 teaspoons dried rosemary leaves — crumbled
Heat the oven to 350ş.
Scrub the potatoes thoroughly with a vegetable brush to remove all the
dirt.
Peel and slice the green onions.
Place the potatoes in the ungreased pan. Drizzle the oil over the
potatoes, and turn potatoes so all sides are coated.
Sprinkle the onions and rosemary over the potatoes, and stir the potatoes.
Bake uncovered about 1 hour 15 minutes, stirring occasionally, until
potatoes are tender when pierced with a fork.
Cook:
“1:15″
Per serving: 198 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: baking pan, such as 8- or 9-inch square or 13
× 9-inch rectangle
Tips
Most small red potatoes are about 2 inches in diameter. If they
are much bigger, cut them in half so they will roast more quickly.
Leftover roasted potatoes can be cut into pieces and panfried for
quick fried potatoes. To panfry, cook potato pieces in a small
amount of oil over medium heat, stirring occasionally, until hot.
Parsley Potatoes
1 1/2 pounds new potatoes (about 10 to 12 whole)
2 tablespoons margarine or butter
Parsley sprigs
1/4 teaspoon salt — if desired
1/8 teaspoon pepper — if desired
Scrub the potatoes thoroughly with a vegetable brush to remove all the
dirt. Peel a narrow strip around the center of each potato with a
vegetable peeler. This will make the potatoes look prettier when they are
served. If you’re in a hurry, you don’t need to peel this strip.
Add 1 inch of water to the Dutch oven. Cover and heat the water to boiling
over high heat. Add potatoes. Cover and heat to boiling again. Once water
is boiling, reduce heat just enough so water bubbles gently. Cook covered
20 to 25 minutes or until tender when pierced with a fork; drain in a
strainer.
While the potatoes are cooking, place the margarine in a small
microwavable bowl or measuring cup. Microwave uncovered on High 15 to 30
seconds or until melted.
Rinse a few sprigs of the parsley with cool water, and pat dry with a
paper towel. Chop enough parsley leaves into small pieces on a cutting
board using a chef’s knife to measure 1 tablespoon, or place the leafy
portion of the parsley in a small bowl or cup and snip into very small
pieces with kitchen scissors. Discard the stems.
After draining the potatoes, return them to the Dutch oven. Drizzle the
melted margarine over the potatoes, and sprinkle with the chopped parsley,
salt and pepper. Stir gently to coat the potatoes.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:25″
Per serving: 185 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 210mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
To Microwave 4 potatoes: Choose potatoes of similar size. Pierce
potatoes with a fork to allow steam to escape. Place potatoes and
1/4 cup water in a 2-quart microwavable casserole, arranging
larger potatoes to the outside edge. Cover with plastic wrap,
folding back 2-inch edge to vent. Microwave on High 10 to 12
minutes, stirring after 5 minutes, until tender when pierced with
a fork. Let stand covered 1 minute; drain in a strainer. Melt
margarine as directed in step 3, and continue with the recipe.
Tip
When shopping, look for nicely shaped, smooth, firm potatoes with
unblemished skins that are free from discoloration. Store in a
cool, dark place, and use within 3 days.
For easy preparation, purchase potatoes that are all about the
same size so they will cook in the same length of time.
Old-Fashioned Potato Salad
1 pound boiling potatoes (about 3 medium)
2 eggs
1 medium stalk celery
1 medium onion
3/4 cup mayonnaise
OR
3/4 cup salad dressing
1 1/2 teaspoons white vinegar
1 1/2 teaspoons mustard
1/2 teaspoon salt
1/8 teaspoon pepper
Choose round red or round white potatoes to boil for potato salad because
they will hold their shape when cooked. Russet potatoes do not work as
well for potato salad. Peel the potatoes, and cut any large potatoes in
half. Add 1 inch of water to the large saucepan. Cover and heat the water
to boiling over high heat. Add potatoes. Cover and heat to boiling again.
Once water is boiling, reduce heat just enough so water bubbles gently.
Cook covered 20 to 25 minutes or until potatoes are tender when pierced
with a fork. Drain potatoes in a strainer, and cool slightly. Cut potatoes
into cubes.
While the potatoes are cooking, place the eggs in the medium saucepan.
Cover with at least 1 inch of cold water, and heat to boiling over high
heat. Remove the saucepan from the heat. Let stand covered 18 minutes.
Immediately pour off the hot water from the eggs, then run cool water over
them several seconds to prevent further cooking; drain.
Peel and chop the eggs. Chop the celery. Peel the onion, and chop enough
of the onion to measure 1/4 cup. Wrap any remaining onion, and refrigerate
for another use.
Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
Gently stir in the potatoes, celery and onion. Stir in the chopped eggs.
Cover and refrigerate at least 4 hours to blend flavors and to chill.
Cover and refrigerate any remaining salad.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“4:00″
Per serving: 346 Calories (kcal); 30g Total Fat; (73% calories from fat); 5g Protein; 19g Carbohydrate; 86mg Cholesterol; 455mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large saucepan (about 3-quart size); medium
saucepan (about 2-quart size)
Lighter Potato Salad: For 1 gram of fat and 100 calories per
serving, substitute 1/4 cup fat-free mayonnaise and 1/2 cup plain
fat-free yogurt for the 3/4 cup mayonnaise. Use 1 egg.
Tips
Celery is grown and sold as a bunch and can be stored in a plastic
bag in the refrigerator for up to 2 weeks. A stalk, or rib, is one
stem out of the bunch. Stalks should be left attached to the bunch
until used. Be sure to rinse the stalks and cut off the base and
the leaves.
To do ahead, peel potatoes 2 or 3 hours before you plan to cook
them. Put them in a bowl of cold water to keep them from turning a
dark color, then cover and refrigerate.
Mashed Potatoes
2 pounds potatoes (about 6 medium)
1/4 cup margarine or butter (1/2 stick)
1/4 teaspoon salt — if desired
1/2 cup milk
1/2 teaspoon salt
Dash pepper
Wash and peel the potatoes, and cut into large pieces. Remove the
margarine from the refrigerator so it can soften while the potatoes cook.
Add 1 inch of water (and the 1/4 teaspoon salt if desired) to the
saucepan. Cover and heat to boiling over high heat. Add potato pieces.
Cover and heat to boiling again. Once water is boiling, reduce heat just
enough so water bubbles gently.
Cook covered 20 to 25 minutes or until tender when pierced with a fork.
The cooking time will vary, depending on the size of the potato pieces and
the type of potato used. Drain potatoes in a strainer.
Return the drained potatoes to the saucepan, and cook over low heat about
1 minute to dry them. While cooking, shake the pan often to keep the
potatoes from burning, which can happen very easily once the water has
been drained off.
Place the potatoes in a medium bowl to be mashed. You can mash them in the
same saucepan they were cooked in if the saucepan will not be damaged by
the potato masher or electric mixer.
Mash the potatoes with a potato masher or electric mixer until no lumps
remain. Use a handheld potato masher for the fluffiest mashed potatoes. If
using an electric mixer, do not mix too long; overmixing releases more
potato starch, and the potatoes can become gummy. Add the milk in small
amounts, beating after each addition. You may not use all the milk because
the amount needed to make potatoes smooth and fluffy depends on the type
of potato used. Add the margarine, 1/2 teaspoon salt and the pepper. Beat
vigorously until potatoes are light and fluffy.
Makes 4 to 6 servings
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:25″
Per serving: 300 Calories (kcal); 13g Total Fat; (37% calories from fat); 6g Protein; 42g Carbohydrate; 4mg Cholesterol; 562mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large saucepan (about 3-quart size); potato
masher or electric mixer
Lighter Mashed Potatoes: For 6 grams of fat and 210 calories per
serving, use skim milk and decrease the margarine to 2
tablespoons.
Garlic Mashed Potatoes: Peel six cloves of garlic, and cook them
with the potatoes. Mash the garlic cloves with the potatoes.
Tips
Most types of potatoes can be used for mashed potatoes. Although
russets are known as baking potatoes, they also can be boiled and
mashed. Look for potatoes that are nicely shaped, smooth and firm
with unblemished skin that is free from discoloration.
Place the milk in a microwavable measuring cup and microwave
uncovered on High 40 seconds before adding to the mashed potatoes.
The potatoes will stay hotter.
Home-Style Potato Soup
1 pound potatoes (about 3 medium)
1 (14 1/2 ounce) can ready-to-serve chicken broth
2 medium green onions with tops
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme leaves
Peel the potatoes, and cut into large pieces.
Heat the chicken broth and potatoes to boiling in the saucepan over high
heat, stirring occasionally with a fork to make sure potatoes do not stick
to the saucepan. Once mixture is boiling, reduce heat just enough so
mixture bubbles gently. Cover and cook about 15 minutes or until potatoes
are tender when pierced with a fork.
While the potatoes are cooking, peel and thinly slice the green onions.
Cut green onions into thin slices, using some of the green part. Throw
away the tip with the stringy end. If you have extra onions, wrap them
airtight and store in the refrigerator up to 5 days.
When the potatoes are done, remove the saucepan from the heat, but do not
drain. Break the potatoes into smaller pieces with the potato masher or
large fork. The mixture should still be lumpy.
Stir the milk, salt, pepper, thyme and onions into the potato mixture.
Heat over medium heat, stirring occasionally, until hot and steaming, but
do not let the soup boil.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:20″
Per serving: 132 Calories (kcal); 3g Total Fat; (20% calories from fat); 6g Protein; 21g Carbohydrate; 10mg Cholesterol; 410mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: large saucepan (about 3-quart size); potato
masher or large fork
Potato-Cheese Soup: Make Home-Style Potato Soup as directed. When
soup is finished and very hot, gradually stir in 1 1/2 cups
shredded Cheddar cheese until it is melted.
Tips
If you refrigerated leftover soup and it seems too thick, just
stir in some milk, a little at a time, while reheating it.
Low-fat or nonfat milk can be used for this potato soup, but whole
milk makes the soup a little richer and creamier.
Baked Potatoes
1 or more medium baking potatoes (russet or
Idaho) — all about the same size
Margarine or butter — if desired
Sour cream or plain yogurt — if desired
Heat the oven to 375ş. Scrub the potatoes thoroughly with a vegetable
brush, but do not peel.
Pierce the potatoes on all sides with a fork to allow steam to escape
while the potatoes bake. Place potatoes directly on the oven rack.
Bake 1 hour to 1 hour 15 minutes or until potatoes feel tender when
squeezed gently. Be sure to use a pot holder because potatoes will be very
hot to the touch.
To serve, cut an X in the top of each potato. Gently squeeze potato from
the bottom to force the potato open. Serve with margarine or sour cream.
Bake:
“1:15″
Per serving: 96 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: nothing special
To Microwave 4 potatoes: Scrub the potatoes thoroughly with a
vegetable brush, but do not peel. Pierce potatoes on all sides
with a fork to allow steam to escape while the potatoes cook.
Arrange potatoes about 2 inches apart in a circle on a
microwavable paper towel in microwave oven. Microwave uncovered on
High 11 to 13 minutes, turning potatoes over after 6 minutes,
until tender when squeezed gently. Be sure to use a pot holder
because potatoes will be very hot to the touch. Let stand
uncovered 5 minutes. Continue with step 4
Tips
The bake time and oven temperature for baking potatoes can be
adjusted so that other foods can be baking in the oven at the same
time. Bake potatoes in a 350ş oven 1 hour 15 minutes to 1 hour 30
minutes, in a 325ş oven about 1 hour 30 minutes.
If potatoes are wrapped in aluminum foil before being baked, the
steam cannot escape during baking, so the potatoes will be gummy
instead of fluffy.
Baked Potato Wedges
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground mustard (dry)
1/4 teaspoon garlic powder — if desired
3 medium baking potatoes (russet or Idaho), 8 to 10
ounces each
Cooking spray
Heat the oven to 425ş. Mix the salt, sugar, paprika, mustard and garlic
powder in a small bowl or measuring cup.
Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut
each potato lengthwise in half. Turn potatoes cut sides down, and cut each
half lengthwise into 4 wedges. Place potato wedges, skin sides down, in
the pan.
Spray the potato wedges with cooking spray until lightly coated. Sprinkle
with the salt mixture.
Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced
with fork. The baking time will vary, depending on the size and type of
the potato used.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Bake:
“0:30″
Per serving: 76 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 405mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Au Gratin Potatoes
Cooking spray
2 pounds potatoes (about 6 medium)
1 small onion
2 tablespoons margarine or butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded natural sharp Cheddar cheese (8
ounces)
1/4 cup dry bread crumbs
Heat the oven to 375ş. Spray the casserole with cooking spray. Scrub the
potatoes thoroughly with a vegetable brush. Peel the onion, and chop into
very small pieces.
Melt the margarine in the saucepan over medium heat. Cook the onion in the
margarine about 2 minutes, stirring occasionally, until softened.
Stir in the flour, salt and pepper. Cook 1 to 2 minutes, stirring
constantly, until smooth and bubbly. Remove the saucepan from the heat.
Stir in the milk. Heat to boiling over medium heat, stirring constantly.
Continue boiling 1 minute, stirring constantly. Remove the saucepan from
the heat. Stir in 1 1/2 cups of the cheese until it is melted.
Peel the potatoes if you like, but peeling is not necessary. Cut the
potatoes into enough thin slices to measure about 6 cups. Spread half the
slices in the sprayed casserole. Pour half the sauce over the potatoes.
Repeat with the remaining potatoes and sauce.
Bake uncovered 1 hour. Remove the casserole from the oven. Sprinkle with
the bread crumbs and remaining 1/2 cup cheese. Bake uncovered about 10
minutes longer or until cheese is melted and potatoes are tender when
pierced with a fork. Let stand 5 minutes before serving.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Baking Time:
“1:10″
Per serving: 385 Calories (kcal); 19g Total Fat; (44% calories from fat); 16g Protein; 37g Carbohydrate; 51mg Cholesterol; 545mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : Let Stand: 5 minutes
Essential Equipment: shallow 2-quart casserole or 8-inch square
baking dish; medium saucepan (about 2-quart size)
Tips
The sauce may separate a bit after the potatoes bake. Cool, and
the flavor will be just as good.
To measure the capacity of your casserole dish, fill it with water
using a measuring cup. A 2-quart casserole will hold 8 cups of
water.
Stove-Top Idaho Potato Bread
1 pound Idaho® Potatoes
4 tablespoons butter — divided
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
OPTIONAL
1/4 cup chopped parsley
Peel and dice potatoes. Place in a medium saucepan, cover with water and
add salt. Bring to boiling and cook until crisp-tender, about 4 minutes;
drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add
potatoes and set aside.
In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cut
in remaining butter with a pastry blender or fork until the mixture
resembles crumbs.
In a cup, whisk together the buttermilk and egg. Add buttermilk mixture to
dry ingredients and stir well to combine.
With floured hands, divide dough into thirds. Mix one third into potatoes,
pressing into pan. On a lightly floured board, shape remaining dough into
a patty to fit in skillet. Press dough patty onto potato mixture. Using a
knife, mark top of dough into six wedges similar to pie slices, being
careful not to cut all the way through the dough.
Cover skillet tightly and cook over medium heat about 18 minutes or until
dough is firm. In the meantime, preheat broiler.
Remove skillet lid and brown bread, uncovered, under the broiler for 2-3
minutes until golden. Serve immediately.
Yield:
“1 loaf”
Per serving: 154 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g Protein; 24g Carbohydrate; 27mg Cholesterol; 271mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Idaho Potato Focaccia
2 medium Idaho® Potatoes (5.5 oz. each) — washed and diced
Cooking spray
1 pound frozen white bread dough — thawed to room temperature
1 small onion — thinly sliced and separated into rings
2 cloves garlic — minced
2 tablespoons minced fresh herbs (chives, parsley,
oregano, rosemary)
1 teaspoon Cajun seasoning
Spray a large baking sheet with cooking spray. Pat thawed bread dough onto
the pan, forming a 9-inch round. Spray the dough with cooking spray and
allow to rise in a warm place until nearly doubled.
Preheat oven to 425 degrees. In a medium mixing bowl, toss together
remaining ingredients. Spray another baking sheet with cooking spray.
Transfer potato mixture to baking sheet, spreading mixture evenly to make
one layer. Bake 15 minutes; remove from oven and cool.
Turn oven heat down to 350 degrees. Transfer cooled potato mixture to top
of bread dough, being sure to include all browned bits from baking sheet.
Gently press mixture onto bread dough, distributing evenly to the edges of
bread dough round. Bake 35-40 minutes or until golden brown. Serve warm or
at room temperature.
Yield:
“1 loaf”
Per serving: 141 Calories (kcal); 5g Total Fat; (32% calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol; 438mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Centerpiece Potato Rolls
3 3/4 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 package Fleischmann’s® Rapid Rise Yeast
3/4 cup water
1/2 cup milk
1/4 cup butter or margarine
1/4 cup potato flakes — *see notes
2 eggs — at room temperature
In large bowl, combine 1 cup flour, sugar, salt and undissolved yeast.
Heat water, milk and butter until hot to touch (125ş to 130şF). Stir in
potato flakes, let soften 1 minute. Gradually add to dry ingredients; beat
2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1 egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl
occasionally. With spoon, stir in enough additional flour to make stiff
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces. Roll each to 12-inch rope. Coil each
rope to make “snail” shape. Arrange in wreath shape on large greased
baking sheet with sides barely touching. Place large shallow pan on
counter; half-fill with boiling water. Place baking sheet on pan. Cover;
let rise 15 minutes.
Lightly beat remaining egg; brush on rolls. Bake at 375şF for 25 minutes
or until done. Remove from baking sheet; cool on wire rack.
Yield:
“12 Rolls”
Baking Time:
“0:25″
Per serving: 203 Calories (kcal); 5g Total Fat; (23% calories from fat); 6g Protein; 32g Carbohydrate; 43mg Cholesterol; 189mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : *To use fresh potato: Follow above directions except decrease
water to 1/2 cup and replace potato flakes with 1/3 cup cooked,
mashed potato (at room temperature). Stir mashed potato into dough
along with egg.
SWISS CHEESE SCALLOPED POTATOES
* 2 pounds baking potatoes, peeled and thinly sliced
* 1/2 cup finely chopped yellow onion
* 1/4 tsp salt
* 1/4 tsp ground nutmeg
* 3 TBS butter, cut into 1/8-inch pieces
* 1/2 cup milk
* 2 TBS all-purpose flour
* 3 oz. Swiss cheese slices, torn into small pieces
* 1/4 cup finely chopped green onion (optional)
1. Layer half the potatoes, 1/4 cup onion, 1/8 tsp salt, 1/8 tsp nutmeg, 1 TBS butter in slow cooker. Repeat layers. Cover and cook on LOW 7 hours or on HIGH 4 hours. Remove potatoes with slotted spoon to serving dish.
2. Blend milk and flour in small bowl until smooth. Stir mixture into slow cooker. Add cheese; stir to combine. If slow cooker is on LOW, turn to HIGH, cover and cook until slightly thickened, about 10 minutes. Stir. Pour cheese mixture over potatoes and serve. Garnish with chopped green onions, if desired.
Makes 5 to 6 servings.
SWEET SWEET-POTATOES
2 pounds sweet potatoes—peel and grated
1/3 cup brown sugar—packed good
1/4 cup butter—melted
1/4 cup coconut—flaked
1/4 cup broken pecans—toasted
1/4 teaspoon cinnamon
1/4 teaspoon coconut extract
1/4 teaspoon vanilla
In a slow cooker/Crock Pot, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in coconut and vanilla extracts.
SWEET POTATOES WITH APPLES
5 medium sweet potatoes
3 apples (such as Granny Smith) peeled & cored, cut in wedges
1/4 teaspoon Ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup Maple flavored syrup
2 tablespoons butter, melted
1/4 cup pecan pieces
Generously grease the bottom and sides of the slow cooker/Crock Pot with butter or margarine.
Peel sweet potatoes; cut into 1/2″ slices. Place on bottom of slow cooker/Crock Pot. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter. Cover and cook on low about 4 hours or until potatoes are tender. Sprinkle with pecans the last 30 minutes.
Serves 4 to 6.
SWEET POTATO AND PINEAPPLE PUDDING
3 pounds sweet potatoes, peeled and shredded
2 cans (8 oz.) crushed pineapple in unsweetened juice, undrained
1 can (12 oz.) evaporated milk
1 1/4 cups brown sugar, firmly packed
6 T. margarine or butter, cut in cubes
3 eggs, slightly beaten
1 t. ground cinnamon
1/2 t. nutmeg
Lightly grease Crock Pot. In Crock Pot, combine sweet potatoes, pineapple, evaporated milk, brown sugar, margarine, eggs, cinnamon, and nutmeg. Cover and cook on low 7-8 hours or on High 4 hours, stirring every 2 hours until the potatoes are tender. Serve hot or at room temperature.
NOTE: This dish may appear to be curdling, however it will come together toward the end of the cooking.
Serve 10 – 12. (This was for the 5 quart model).
STUFFED POTATOES
* 6 baking potatoes, washed
* 3 tbsp butter
* 1 cup milk
* chopped chives
* 1 tsp salt
* 1//8 tsp pepper
* 3 tbls Parmesan cheese
* shredded cheddar cheese
Place damp potatoes in bottom of cooker. Cover and cook on low for 6 to 8 hours. Remove and cut a slice, lengthwise, from each potato. Scoop out insides. Save shell. Add remaining ingredients and beat until fluffy. Spoon mixture back into shells and top each with shredded cheddar cheese. Bake at 425 degrees for 15 minutes or until cheese is melted and bubbly.
Serves 6.
SOUTHERN STYLE GREEN BEAN & POTATO CASSEROLE
4 to 6 medium red potatoes, sliced about 1/4″ thick (peeled or not)
4 to 5 cups whole fresh green beans, trimmed
6 slices bacon, diced fried and drained
2 tablspoons minced dried onion
1 can 98% fat free cream of celery soup
salt and pepper to taste
Place sliced potatoes and green beans in slow cooker/Crock Pot; add other ingredients. Cover and cook on low 7 to 9 hours.
Serves 4 to 6.
SLOW-COOKER CREAMY SCALLOPED POTATOES AND HAM
3 lbs. med. size potatoes peeled and sliced
1 onion chopped
1 cup shredded cheddar cheese
1 cup cooked ham
1 can (10 3/4 oz) reduced fat cream of mushroom soup
1/2 cup water
Combine potatoes, onion, cheese and ham in slow cooker/Crock Pot. In small bowl, stir together soup & water. Pour over potato mixture. Cover pot. Cook on High for 4 hours or until potatoes are tender. Stir mixture just before serving.
Makes 6 servings
SIMPLE SAUCY POTATOES
* 4 cans ( 15 ounces each )sliced white potatoes , drained
* 2 cans condensed cream of celery soup , undiluted
* 2 cups sour cream
* 10 bacon strips, cooked and crumbled
* 6 green onions , thinly sliced
Place potatoes in slow cooker. Combine the remaining ingredients; pour over the potatoes and mix well. Cover and cook on high for 4-5 hours.
SCALLOPED POTATOES WITH HAM
1/2 cup diced ham
8 to 10 med. potatoes, thinly sliced
1 c. grated American cheese
Salt and pepper
1 can cream of mushroom soup, or 1 cup medium white sauce
Paprika
1 onion, thinly sliced
In slow cooker/Crock Pot layer half of ham, half of potatoes, half of onions, half of cheese. Sprinkle with salt and pepper. Repeat layers with remaining half of ingredients. Spoon undiluted soup or white sauce over top and sprinkle with paprika. Cover and cook on low for 7 to 9 hours.
SCALLOPED POTATOES
10 large Potatoes, thin slice
2 large Onions, chopped
2 cans Cheddar cheese soup, cond.
1 cup Milk
In a small bowl, combine soup with milk. In removable liner, layer one half the potatoes and one half the chopped onions; spread one half the soup-milk mixture. Repeat layering using rest of ingredients. Placed in base. Cover and cook on low for 6-8 hours, high for 3-4 hours or auto for 5 hours.
SCALLOPED POTATO-TOMATO POT
6 cups (20 oz) frozen shredded hash browns
2 cups (one 16 oz can) cut green beans, rinsed and drained
1/4 cup finely chopped onion
1 teaspoon dried parsley flakes
1 (10-3/4 oz) can Healthy Request Cream of Celery Soup
1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained
In a slow cooker, combine hash browns, green beans and onion. In a medium bowl, combine parsley flakes, celery soup and undrained stewed tomatoes. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 6 – 8 hours. Mix well before serving.
POTATOES PERFECT
1/4 pound Bacon, diced
2 md Onions, thinly sliced
4 md Potatoes, thinly sliced
1/2 pound Cheddar cheese, thinly slice
Salt and pepper
Butter
Line slow cooker/Crock Pot with aluminum foil, leaving enough to overlap poatoes when finished.
Layer half each of the bacon, onions, potatoes and cheese in slow cooker/Crock Pot. Season to taste and dot with butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Overlap with remaining foil. Cover and cook on low setting for 10 to 12 hours.
POTATO CASSEROLE
1 pkg frozen hash browns
1 small carton Ranch Dip
1 can Cream of Potato Soup
salt, pepper
dried onions to taste
4-5 oz of grated cheddar cheese
Mix 1st 4 ingredients. Put into slow cooker/Crock Pot. Place grated cheese on top. I cooked on high for about 4 hours. They were delicious. You could probably add ham or other meat, for a complete
meal in one.
PARMESAN SCALLOPED POTATOES
5 to 6 red potatoes, sliced (about 5 cups sliced)
6 slices turkey bacon or other smoked meat
3 ounces freshly grated parmesan cheese
1 can condensed cream of mushroom soup
salt and pepper to taste
Layer all ingredients in lightly buttered 3 1/2-quart Crock Pot (or use a souffle dish to fit in a larger Crock Pot); cover and cook on low for 7 to 9 hours. Adjust seasonings.
Serves 4.
MAPLE GLAZED SWEET POTATOES
5 medium sweet potatoes
1/4 cup brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider
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.
GREEN BEAN AND POTATO CASSEROLE
* About 6 cups fresh trimmed and cut green beans (about 2 pounds) or 2 16-ounce
packages frozen cut green beans
* 4 to 6 medium red-skinned potatoes, sliced about 1/4-inch
* 1 large onion, sliced
* 1 teaspoon dried dill weed
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 can cream of chicken soup or other cream soup, undiluted, or use about 1 cup of homemade seasoned white sauce, velouté or cheese sauce
- margarine
Spray the crockpot with cooking spray or lightly grease with butter or margarine.
Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. Dot with margarine, about 1 tablespoon total, and add about 2 tablespoons of water. Cover and cook on HIGH for 4 hours (LOW, about 8 hours). Stir in soup or sauce; turn to LOW and cook an additional 30 minutes or leave on WARM
(Smart-Pot) until serving time or up to 4 hours.
Serves 6 to 8.
Note: Add bits of cooked bacon for extra flavor.
GERMAN POTATO SALAD
* 2 potatoes, sliced
* 1/2 c. onions, chopped
* 1/2 c. celery sliced
* 1/4 c. green peppers, diced
* 1/4 c. vinegar
* 1/4 c. oil
* Chopped parsley
* Sliced bacon, cooked and crumbled
Combine all ingredients except parsley and bacon. Add salt and pepper to taste.
Stir and cook for 5-6 hours in Crock Pot. Add sugar if needed.
Garnish with bacon and parsley.
CROCKPOT POTATO SOUP
6-8 potatoes, chunked
2 med. carrots, cubed
2 stalks celery, cubed
1 med. onion, chopped
1 tbsp. parsley flakes
5 c. water
Salt and pepper to taste
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.