Potato Supreme * Potato Stuffing
Potatoes Stuffed Green Peppers * Potato Pie (Mashed Potatoes)
Potato Dumplings * Potato Shrimp Roulade
Parmesan Mashed Potatoes * Potato Carrot Mash
Pommes de Terre Mont d'Or
Potato Supreme
1 cup sour cream
2 cups cottage cheese
2 teaspoons salt
2 tablespoons grated onion
1 clove garlic, minced
6 medium sized potaotes, cooked and mash
1/2 cup shredded American cheese
Dash of paprika
In a bowl, throughly mix sour cream, cottage cheese, salt, onion, and garlic. Fold in mashed potatoes. Pour into a buttered 1 1/2 quart casserole. Sprinkle evenly with cheese and lightly with paprika. Bake at 350 degrees until heated through and lightly browned, 40- 45 minutes.
Variation: Use cheddar or monteray jack instead of American and cook the potatoes with a hot pepper. Do not cut open the hot pepper, but puncture with a fork and leave whole.
from: Women's Circle
Potato Stuffing
1 large Onion -- finely chopped
2 ribs celery -- finely (2 to 3)
6 tablespoons Butter
2 slices White bread -- torn
3 cups Mashed potatoes
2 tablespoons Minced fresh parsley
In a large saucepan, saute the onion and celery in butter until tender. Remove from the heat. Add bread, potatoes and parsley; mix well. Spoon into a greased 1 quart casserole. Bake, uncovered, at 350 degrees for 45 minutes or until top is lightly browned.
Potatoes Stuffed Green Peppers
4 lg Green bell peppers
1/2 c Onions -- finely chopped
1/2 c Red peppers -- finely chopped
2 tb Olive oil
Salt and pepper to taste
1 tb Chives, dried -- crumbled
2 c Potatoes -- mashed
2 c Tomato sauce
Preheat oven to 350 degrees. Slice away pepper tops below stems. Remove seeds and interior spines. Gently parboil peppers about 5 minutes. Drain upside down. Set peppers aside.
Saute onions and redpepepr in oil until soft. Add seasonings and mix well into mashed potatoes.Carefully stuff peppers, set them in a deep-sidedbaking dish. Pour tomato sauce around base of peppers.Bake at 350 degrees for about 20 minutes covered. Uncover, and bake 5 minutes longer. Serve warm.
Total calories per serving: 197. Fat: 8 grams
Source: Vegetarian Journal, Sept-Oct 93/MM by DEEANNE
Potato Pie (Mashed Potatoes)
3 medium Potatoes -- cut into chunks
1/4 cup Water
1/2 teaspoon Salt
1/8 teaspoon Black pepper
1 teaspoon Vegetable oil
1/2 teaspoon Paprika
1 Onion -- diced
1 cup Frozen peas
1 Head of broccoli -- cut into florets
1 Green pepper -- diced
4 medium Carrots -- diced
1/2 teaspoon Basil
1 cup Chopped fresh tomatoes
1 Bunch collards or kale -- chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil. Set aside.
Saute onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt. Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes. Add collards or kale and cook for another 5 minutes.
Put vegetables into a medium baking dish. top with mashed potatoes and sprinkle with paprika. Bake at 350 degrees for 10 or 15 minutes and serve.
A heart-smart recipe from Dr. Dean Ornish. Christie Aspegren, September 93 Round Robin.
Potato Dumplings
2 cups mashed potatoes
2 eggs
3 tbs flour or more
2 onions,chopped
2 tbs oil
salt and pepper to taste
pinch nutmeg
1. Cook onions in oil until brown and crispy. Set aside
2. Add the eggs, salt, pepper and nutmeg to the potatoes and mix to
combine.
3. Add the flour
4. Make dumplings (5")
6. Make a hole in the center and place 1 tbs onion
7. Close the dough around the onions
8. Place dumplings in an oiled baking dish and bake at 350 for 1 hour
Potato Shrimp Roulade
1 1/4 lb potato -- cooked and mashed
1 Tablespoon butter
3 egg yolks
6 Tablespoons flour
1 cup milk
3 egg whites -- whipped
salt, pepper, nutmeg -- to taste
1 yolk -- to glaze
2 Tablespoons Parmesan cheese -- grated
2 Tablespoons dried breadcrumbs
Filling
1 lb shrimp -- cleaned
1/2 cup heart of palms -- diced
3 large tomatoes -- peeled and seeded
1/2 onion -- chopped
1/2 green pepper -- chopped
2 Tablespoons olive oil
1 Tablespoon parsley -- chopped
salt and pepper -- to taste
1.Cook the potatoes with the skins, peel and mash while still warm.
2. Add the eggs and then milk alternating with the flour. Add salt, nutmeg and pepper.
3. Butter a 10 by 9 " baking pan and sprinkle it with flour.
4. Whip egg whites until firm.
5. Fold them delicately into the potatoes.
6. Spread the batter on the baking dish and bake until a toothpick inserted
in the center comes out clean. Let cool 3 minutes
7. Unmold it on a cheesecloth sprinkled with Parmesan and breadcrumbs
9. Let cool another 5 minutes and roll it up jellyroll fashion., until ready to use.
10. Unroll, spread the filling and with the help of the cheesecloth roll it up again.
11. Baste with the egg yolk, sprinkle more cheese and bake at 350 F until golden brown.
.Serve very hot.
Filling:
Cook onions in oil until transparent.Stir in green pepper and chopped tomates.Cook until tender.Add shrimps and cook until opaque.Season with salt and pepper. Stir in parsley and hearts of palms.Turn off heat.
Recipe By : Miriam Podcameni Posvolsky
Parmesan Mashed Potatoes
1 1/2 pounds potatoes -- scrubbed, quartered
3 tablespoons water
3 large cloves garlic -- crushed
1/3 cup milk
3 tablespoons grated Parmesan cheese
3/4 tsp salt
In a microwave-safe container, combine potatoes, water and garlic. Cover and microwave on high (100 percent power) 12 to 14 minutes or until potatoes are tender. Mash potatoes until smooth. Add milk, cheese and salt, beating until light and fluffy. (If mixture becomes too thick, add more milk 1 tablespoon at a time.)
Recipe By : http://www.cdkitchen.com
Potato Carrot Mash
6 Medium Potatoes -- Cooked And Whipped
1 Lb Carrots -- Peeled, Cooked, Mash
1 C Sour Cream
1 Egg
1 1/2 C Cheddar Cheese -- Grated
1 Tbsp Butter
1 1/2 Tb Mustard
Salt And Pepper -- To Taste
Mix carrots and potatoes together. Add remaining ingredients. Bake at 350F degrees for 20 minutes.
Pommes de Terre Mont d'Or
4 cups mashed potatoes, leftover or fresh
3 large eggs
2/3 cup grated gruyere or swiss cheese
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
Preheat oven to 400F. Butter a shallow baking dish or casserole. Put the potatoes in the bowl of a food processor, add eggs, about 1/2 cup of the grated cheese and the salt and pepper. Process for about 10 seconds to whip all the ingredients together. Scoop the potatoe into the prepared dish and smooth top. Sprinkle the remaining cheese over the top and place dish on a baking sheet, in case of boil over, and bake in the lower 1/3 of preheated oven for 30 - 35 minutes until the top is crusty and golden.
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