Potato and Ham Pudding
Potato Skins With Black Beans And Salsa
Picnic Potatoes * Potatoes With Spiced Chicken Topping
Pan-Roasted Potatoes With Whole Mustard Seeds
Parmesan Baked Potatoes * Potatoes and Hot Dogs Au Gratin
Potato and Ham Pudding
1 peeled garlic clove
1 tablespoon softened butter
1/2 cup finely sliced onions cooked in 2 tablespoons olive oil
4 ounces Black Forest ham cut into fine dice
4 ounces grated Swiss cheese
4 large eggs lightly beaten
1/4 cup half and half or light cream
3/4 pound Yukon Gold potatoes, peeled and grated
Salt and freshly ground black pepper
2 tablespoons butter, cut into small pieces
Preheat oven to 375 degrees.
Rub a 2 quart baking dish with cut clove of garlic and rub it with butter. In a mixing bowl combine the cooked onions with ham, cheese, eggs and cream.
A handful at a time, squeeze out the water from the potatoes and stir the potatoes into the eggs. Season with salt and pepper.
Transfer mixture to prepared baking pan. Dot with butter and bake for 40 or 45 minutes or until top is nicely browned.
Serve hot or warm with a green been salad.
Yield: 4 to 6 servings
Recipe by Michelle Urvater
Potato Skins With Black Beans And Salsa
6 medium baked potatoes
3/4 cups nonfat black bean dip
3/4 cups nonfat nacho dip
3/4 cups salsa
3/4 cups low-fat sour cream
fresh cilantro sprigs -- optional
1. Preheat oven to 400°F.
2. Halve baked potatoes lengthwise; scoop out pulp, leaving 1/4-inch pulp attached to skin (avoid breaking skin). Place potato skins on large baking sheet, skin-sides down; bake 5 minutes.
3. Fill each potato skin with 1 tablespoon bean dip and 1 tablespoon nacho dip. Return to oven; bake 10 minutes. Remove from oven; let cool 5 minutes.Top each potato with 1 tablespoon salsa and 1 tablespoon sour cream.Garnish with cilantro. Serve hot.
Makes 12 servings.
Recipe By : Low-Fat Meals, Vol. VI, #3
Picnic Potatoes
2 lb Frozen hash browns
1/2 c Margarine; melted
2 cn Cream of chicken soup
2 c Cheddar cheese; grated
2 c Sour cream
1/2 c Onion; chopped (optional)
S & P to taste
Onion salt & garlic to taste
Mix everything together. Place into a greased 13 X 9 or 3 qt. casserole dish. Mix 2 cups of crushed corn flakes with 1/4 cup melted margarine. Spread on top of casserole. Bake at 350 for 45 minutes to1 hour.
Recipe from the kitchen of Rita Emmett through.
Potatoes With Spiced Chicken Topping
4 ea Potatoes
1/4 c Olive oil
1/2 c Almonds slivered
1 c Onion chopped
1 lb Chicken (boned and skinned),
[cut into strips]
2 tb Flour
1 1/4 c Chicken broth
3 tb Lemon juice
1 ts Ground cinnamon
1 ts Paprika
1/2 ts Salt
1/2 ts Hot pepper sauce
1/2 c Raisins
Scrub Potatoes; dry and prick with a fork. Bake in a 425 degree oven 55 to 60 minutes, until soft.
In large skillet, heat oil; saute almonds until golden brown. add onions and garlic; saute until tender. Add chicken; cook, stirring, until chicken turns white. Sprinkle with flour; mix well.
Combine broth, lemon juice, cinnamon, paprika, salt and hot pepper sauce.Gradually add to chicken mixture, stirring constantly, until mixture boils and thickens. Stir in raisins. Simmer three minutes.
Cut an X in top of baked Potatoes; pinch sides of potatoes to fluff. Top with chicken mixture.
From: The Omaha World Herald (Nov. 1983)
Pan-Roasted Potatoes With Whole Mustard Seeds
3 cups potato chunks -- such as
russets or red) -- unpeeled
2 teaspoons canola oil
1 bay leaf
1 tablespoon mustard seeds; black or yellow
1/4 cup minced onion
2 teaspoons paprika
1 dashes cumin
1 dashes cloves
fresh ground pepper
1 dashes salt -- optional
Preparation -- 10 minutes
1. Parboil the potatoes for 5-6 minutes in a pot of boiling water and drain. They should be firm, yet a little tender.
2. Heat the oil in a large nonstick skillet over high heat. Add the bay leaf and mustard seeds and saute until the seeds begin to pop. Add the onion and lower the heat to medium-high.
3. Add the potatoes and saute, turning constantly, until the potatoes begin to turn crispy. Add the paprika and saut for a few more minutes.
4. Add the seasonings and toss to coat the potatoes. Cook for a few more minutes. Remove the bay leaf and serve.
Recipe By: Memorable Menus Made Easy by Robyn Webb
Parmesan Baked Potatoes
6 Butter or margarine; melt
3 Parmesan; grate
8 Red potatoes w/peel, halved
Pour butter into a 13x9 pan. Sprinkle cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400~ for 40-45 minutes or until tender.
Source: Taste of Home.
Potatoes and Hot Dogs Au Gratin
2 T Butter or margarine
1/4 c Flour
1 c Milk
1/4 T Salt
Dash pepper
1/2 lb Velveeta cheese, cubed
1 ea Onion, chopped
2 c Potatoes, peeled, cubed
1 lb Hot dogs, cut in 1" pieces
10 oz Pkg frozen peas and carrots, thawed
Cook potatoes in boiling water, until just tender. Drain and set aside
to cool a little. Make a white sauce by melting the butter in a small saucepan
over medium heat and mixing in the flour. Mix in well the milk, and stir
until it thickens. Add seasonings and cheese, stir until cheese melts. Add
hot dogs and peas and carrots, mix well. Add cooled potatoes and mix gently.
Pour into a 1 1/2 quart casserole dish and bake uncovered at 350 degrees
oven for 45 minutes or until heated through. serves 6 to 8
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