Here at Going Home,we got to thinkin' bout how almost eeny meal I had as a child,thar were some kinda tater on the table.So the critters and me made us up some of this here tater paper,signs and buttons and off we went.Shore 'nuf--we had us a tater page.Afore you ask me why sweet taters are included,it's 'cause they are taters and not yams.Yams are not grown in this country.

2 large or 4 medium Idaho potatoes
3 tbs. butter
3 tbs. vegetable oil
1 medium onion, sliced thin
and separated into rings
salt and pepper

Peel potatoes; slice into thin slices. Heat butter and oil in heavy
(10-inch) skillet. Spread thin layer of potatoes into fat. Cook until
golden brown (about 5 minutes). Then layer onion rings and remaining
potato slices in skillet. Turn with broad spatula. Cook potatoes until
golden brown. Turn again. Cook and turn until potatoes are crisp and
brown. Salt and pepper to taste.

4 russet potatoes
2 tbs. butter or margarine
1 small onion, chopped
1 (10-oz) pkg frozen chopped broccoli, thawed, drained
1/2 cup ranch salad dressing
1 tbs. vegetable oil
2 tsp. dried parsley, optional
salt and pepper
 
 

Preheat oven to 425°.  Microwave pierced potatoes on HIGH for 12
minutes; bake for 15 minutes.  Slice off potato tops.  Scoop out pulp,
keeping skins intact.  Mash in a medium bowl.

Heat a small skillet over medium-high heat; add butter.  Add onion
and saute until tender, about 5 minutes.  Add onion, broccoli, and salad
dressing to potato pulp; mix well.

Brush outside of potato skin shells with oil.

Spoon potato mixture into shells, dividing evenly.  Place on a baking
sheet. Bake potatoes until heated through, about 15 minutes.  Sprinkle
with parsley; salt and pepper to taste.

Make Ahead:
You can save yourself a lot of work during a day . Precook these potatoes, then cool to room temperature.  Wrap and refrigerate for up to 3 days.  Then just reheat in the microwave for 5 minutes.

Variation:
Add 1 cup Cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking in step 4.

Hints:
* Rubbing the outside of the potatoes with oil before baking will help
them absorb more heat and allows the potatoes to cook more quickly-
reducing cooking time by a few minutes.  It also makes the skins crisp
and nicely brown.

2 lb. frozen hash browns (leave frozen)
1 cup diced onions
1 lb. carton sour cream
1 can cream of chicken soup
1 stick melted margarine
8 oz. shredded cheddar cheese

Mix all ingredients together and place in 9x13 Pyrex dish. You may want it to sit overnight before baking. May be topped with crushed corn flakes.
Bake at 375°for one hour.

3 cups diced cooked potatoes
1 cup cream of mushroom soup
1/2 cup cooked mushrooms
1 8-oz carton sour cream
1 cup grated cheddar cheese
1/4 cup diced onion
2 tbs. butter

Mix soup, sour cream, mushrooms, onions, and cheese. Fold in potatoes. Put in shallow baking dish, dot with butter and bake at 350 °for approximately 1 hour.

Cajun Smothered Potatoes

1 pound Irish potatoes, cubed
1/2 pound bacon, cut Into pieces
1/2 pound Tasso, cut Into pieces
1/2 pound pork sausage, hot, cut into pieces
1 small yellow onion, sliced small
1 clump green onion tops, chopped
Garlic powder
Salt
Pepper, red and black
Parsley flakes

Mix sausage, bacon, Tasso, potatoes in cooking pot. Season
mixture with seasoning listed above. Add water to potatoes. Do not cover potatoes completely with water! Cook over medium to high heat, stirrin occasionally to keep from sticking until potatoes are tender. Serve hot.

Servings: 4

2 tbs. vegetable oil
2 medium red potatoes, cooked and cut into 1/2 inch chunks
1/2 tsp. dried parsley flakes
1/4 to 1/2 tsp. garlic powder
1/4 to 1/2 tsp. onion powder
1/4 to 1/2 tsp. paprika

In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes,stirring occasionally.  Stir in remaining ingredients; cook and stir 5 minutes longer or until potatoes are browned and tender.

Yield: 1 servings.
This was in the June 1999 issue of Reminisce Extra.

Yield: 4 Servings

2 lg. potatoes; skins on
8 oz sour cream
4 oz diced green chilies
1 c  shredded cheddar cheese
1 tsp. parsley flakes
2 tbs. salsa
2 tsp. Italian bread crumbs
paprika for garnish

Boil potatoes with skins for 30 to 45 minutes until soft when pierced
with fork. Cool slightly and peel. Slice potatoes and set aside. Mix sour
cream,green chilies, cheese parsley and salsa in bowl. Line a greased casserole dish with sliced potatoes on bottom layer, then a layer of cheese mixture.

Continue layering potatoes and cheese. When complete sprinkle with bread crumbs and then paprika. Bake at 325° for 25 to 30 minutes, or until slightly brown on top. Serves two to four.

Recipe By     : http://www.mccormick.com

6 potatoes cubed and cooked until fork- tender
1/4 cup milk
8 ounces regular or low fat cream cheese
1 cup regular or low fat sour cream
1 tsp. McCormick® Parsley Flakes
1/2 tsp. McCormick® California Style Blend Wet
 -- OR
1/4 tsp.McCormick® Garlic Powder
1/2  cup  shredded cheddar cheese

Place all ingredients, except cheese, in a large mixing bowl.
With an electric mixer, blend ingredients until smooth on medium-high
speed.

Spoon mixture into a lightly greased 12 x 8 inch casserole dish.
Cover and bake in a 325 ° F oven for 30-40 minutes.  Remove from
oven.

Uncover, sprinkle with cheese.  Bake additional 5-10 minutes or
until cheese is melted.

3 medium potatoes
2/3 c. milk
1 beaten egg
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Grate potatoes. Add milk and beaten egg. Add flour,
salt and baking powder; mix well. Drop by small teaspoon in
deep oil.

3 large potatoes
1 1/4 c. sifted flour
1/4 tsp. salt
1 egg
1 c. milk

Wash potatoes and cut into rings. Mix flour and salt;
add egg and milk and beat until a smooth batter is formed. Dip
potato slices in batter and fry in hot oil to a golden brown.
Drain on absorbent paper. Sprinkle with salt. Serve hot.
This batter also makes great onion rings.

2 pounds medium potatoes
1 quart water
4 tbs. butter
1/8 tsp. salt
generous dash of pepper
3 tbs. corn starch
1/4 cup milk

Peel potatoes and quarter. Add water, butter, salt and pepper. Bring to rolling boil and reduce heat to simmer. Cook about 30 minutes or until potatoes are tender; remove from heat. In small bowl, mix cornstarch with milk. Pour over potatoes and stir well. Return to medium heat and cook until liquid thickens. Stir frequently to prevent scorching. Makes 4-6 servings.

3 medium - Potatoes, cooked and mashed
1 cup - Buttermilk
1 teaspoon - Horseradish
1/2cup - Sour cream
 

Whip all ingredients in blender.

Refrigerate overnight.

Onion Roasted Potatoes

1 envelope Lipton Onion Recipe soup mix
2 lb potatoes cut into large chunks
1/3 cup olive or vegetable oil

Preheat oven to 450 ° add all ingredients to a large plastic bag and shake until potatoes are evenly coated  Empty potatoes into a shallow baking dish or roasting pan  bake stirring occasionally for 40 minutes or until potatoes are tender and golden brown  garnish if desired with chopped parsley.

Recipe By : Taste Of Home Annual Recipes 1997

2    pounds   potatoes -- peeled-- cooked-- shredded
1  egg -- beaten
1  tbs. minced onion
1 tsp. salt
1/4 tsp. pepper
3/4  cup  all-purpose flour  {plus extra}

In a bowl, combine potatoes, egg, onion, salt, and pepper; stir in 3/4 cup flour. Add enough remaining flour to form a firm dough. Turn onto a lightly floured board; knead for 1 minute. Shape into a 9 x 2 inch roll. Cut into 1/3 inch slices; roll into 4 inch circles. Fry pancakes in small amount of oil until browned, about 4 minutes per side.

YIELD: 27 potato pancakes

Butter Baked Taters

1/4 cup butter or margarine
3 large baking potatoes, peeled
salt and pepper
2 tbs. grated Parmesan cheese, or more

Preheat oven to 475 °. Melt butter in small pan or in the microwave.
Halve potatoes lengthwise, then slice crosswise into 1/8-inch-thick slice (they will be half-moon shape). Do not put potatoes in water after slicing.
Immediately line up in buttered 13x9-inch baking pan with slices
overlapping. Pour melted butter over potatoes. Season with salt and pepper.

Bake 20 minutes. Remove from oven; sprinkle with Parmesan cheese. Bake an additional 5-7 minutes or until cheese is melted and slightly browned.

Yields 8 to 10 servings
 

2 lb. - potatoes, sliced
2 cloves - garlic, crushed
1 large - onion, diced
1 large - bell pepper, diced
1 to 2 bunches - green onions,diced
2 to 3 stalks - celery finely diced
1 pound ring - smoked sausage,sliced
cayenne pepper
salt & pepper
 

Grease a casserole dish.
Layer with potatoes slices.

Sprinkle with cayenne pepper and salt.
Mix remaining ingredients in bowl and salt and black pepper it.
Use half of that over your potatoes.
Arrange sausage over that, repeat.

Cover with foil and poke single hole in top, to vent.
Bake at 300 °degrees to 350 ° for 1 1/2 hours.
 

Fried potatoes

4 to 6 med. white potatoes
1/4 cup flour
1/2 cup oil
salt and pepper
 

Wash and peel potatoes. Slice into 1/8 inch rounds in large bowl. Add
flour, salt, pepper; mix with your hands. Heat oil on med. high in skillet;
add potatoes and fry turning when the bottom potatoes are brown. Cooking till most of the potatoes are brown; all the potatoes will not brown this is the secret to the dish.

3 lb. small to medium new potatoes
1 tsp. thyme
2 tbs. butter
1/2 tsp. rosemary
2 cloves garlic, finely chopped
1/2 tsp. salt
2 tbs. finely chopped parsley
1/4 tsp. fresh ground pepper
 

Preheat oven to 375 °.

Bake potatoes on baking sheet for 1 hour and 15 minutes. Set aside 15
minutes to cool.

Melt butter in small skillet over low heat. Add garlic and cook 2 minutes, add herbs and seasoning, stir these to combine and remove skillet from fire.

With paring knife cut a large X in the top of potatoes. Squeeze potato, spoon in butter mixture and bake another 5 minutes and serve.

Recipe By     : Taste of Home's Quick Cooking Magazine-March/April 99
Serving Size  : 4

4 medium baking potatoes
1 19 oz. can ready-to-serve chunky vegetable beef soup
2 cups  cooked broccoli florets
1/8  tsp.pepper
1 cup shredded Cheddar cheese
chopped green onions -- optional

Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on HIGH for 12 to 14 minutes, or until tender, turning once.
Meanwhile, in a saucepan, combine soup, broccoli, and pepper; heat through.
With a sharp knife, cut an X in the top of each potato; fluff pulp with a
fork. Top with soup mixture, cheese, and onions if desired.

Servings: 2

1 large Idaho Potato,unpeeled and thinly sliced
1/4 teaspoon salt
1/4 cup taco sauce *
2 tbs. canned chopped green chilies, drained
3/4 cup (3 ounces) 4% less fat shredded Cheddar
cheese

*salsa can be substituted for taco sauce

Arrange potato slices in a microwave safe pie plate or
shallow baking dish. Sprinkle slices with salt; brush with half of taco sauce. Cover with microwaveable plastic wrap; microwave at HIGH 4 to 5 minutes, or until potatoes are tender, rotating pie plate a half-turn after 2 minutes.

Brush potato slices with remaining taco sauce.
Sprinkle with green chilies, green onions and cheese.
 

Cover and microwave at HIGH 30 seconds or 1 minute,or until cheese melts.

Boiled Thickened Potatoes

4 to 6 med. potatoes
water to cover
2 tsp. cornstarch
1/2 stick butter

Wash and peel,slice potatoes. Boil the potatoes in water till fork tender.
Drain off half liquid: saving. Add butter and salt,pepper.Mix cornstarch with 1/3 cup water. Turn heat to high and slowly add cornstarch. You can make it as thick or soup as you like;if to thick add some of the saved water. Should look like lumpy oatmeal. For a different taste add 1/3 cup chopped onions when boiling. This recipe makes a few potatoes go a long way.

Baked Potato Halves

baking potatoes
butter
paprika
onion or garlic powder
sour cream (optional)
cooking oil

Oil a baking sheet or glass baking dish.
Cut potatoes in half lengthwise.
Score the cut side.
Place cut side down on a cloth to remove some of the moisture.
Spread butter on the cut side.
Sprinkle the cut side with onion or garlic powder, salt and paprika.
Place cut side down on greased cookie sheet or glass dish.
Lightly brush the skin side with butter.
Bake, uncovered, at 350 ° for 40 to 45 minutes.
Top off with sour cream, if desired.

If there are any left overs, slice them and use them to make fried potatoes.

Oven-Fried Potatoes

12 med.  potatoes, peeled and cubed
1/4 cup  grated Parmesan cheese
2 tsp.   salt
1 tsp.   garlic powder
1 tsp.   paprika
1/2 tsp.  pepper
1/3 cup  vegetable oil

Place potatoes in two large resealable plastic bags.  Combine the Parmesan cheese and seasonings; add to potatoes and shake to coat.  Pour oil in to two 13"x9"x2" baking pans; pour potatoes into pans.  Bake uncovered, at 375 ° for 40-50 minutes or until tender.  Yields: 12 servings

Idaho Potato Supreme

1 1/2 cup fresh broccoli flowerlets
1/2   cup sliced fresh mushrooms
1/4   cup sliced green onion
1/4   cup chopped sweet red pepper
1     cup diced fully cooked turkey ham
4     large Idaho potatoes, baked
1/2   cup non-fat plain yogurt
1/4   cup skim milk
2     tbs.cornstarch
1     tsp. Dijon style mustard dash ground nutmeg
2     tbs. grated Parmesan cheese

In a l-quart microwave-safe casserole combine broccoli, mushrooms,    green onion, red pepper and 2 tablespoons water Micro-cook covered,   on 100% power (high) 3 to 5 minutes or until vegetables are tender Drain well, Add turkey ham cook, covered, on high 2 to 3 minutes or     until heated through. Stir together yogurt, milk, cornstarch, mustard   and nutmeg. Add to broccoli mixture. Cook, covered, on high 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds. Spoon over hot baked potatoes. Sprinkle with Parmesan cheese.

1-1/4 lb. potatoes,eeled and cut into 1 inch cubes
1/4 cup  vegetable stock
1 onion,finely chopped
1 tsp. paprika
3/4 cup  plain lowfat yogurt
1/2 cup  mozzarella cheese, or fontina cheese, grated

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 12-15 minutes or until tender. Combine stock and onions in a heavy nonstick skillet over medium heat. Saute onions 5-6 minutes or until golden and liquid is evaporated. Remove from heat and stir in paprika.

Turn on broiler. Combine potatoes, onions, yogurt, salt and pepper to taste in a bowl. Mash thoroughly and spread evenly in a shallow baking dish. Sprinkle cheese over top and broil about 3 minutes, or until cheese just turns golden. Serve warm.
Makes 4 servings.
Calories  .180  Fat  0.9 g  .Chol  3 mg  .Carbs  33g  .Sodium  .178 mg
Fiber 2.5 g.

Potato Pancakes

6 raw medium potatoes grated
1 raw medium onion grated
2 eggs
1/2 tsp. salt
pepper
4 tbs. flour
1 tsp. parsley
2 tbs. oil

Peel and grate the potatoes. Drain the liquid. Mix the potatoes with eggs,grated onion, salt, parsley, and pepper. Heat the oil in a skillet and then put the dough in, 3 tablespoons at a time. Spread the dough out evenly. Bake on both sides until golden brown.
A good way to serve them is with applesauce.
 

8 medium boiled potatoes -- peeled and quartered
1/2  cup finely chopped celery
1/2  cup finely chopped onion
1/4  cup butter
1/2  cup sour cream
1 tbs. sugar
1 1/2 tsp. thyme
3/4  tsp. basil
salt and pepper to taste

Mash the above ingredients well. Put into an ovenproof casserole and bake at  350 °F for 1 hour.

Quarter oven fries

potatoes
seasoned salt
garlic powder
Parmesan cheese
salt and pepper
olive oil

Wash and quarter length wise the potatoes.  In a plastic zip lock bag, place the potato wedges, and sprinkle on seasoned salt, garlic powder, Parmesan cheese,salt and pepper, and some olive oil.  Shake in bag to coat all the wedges.
Place them on a sprayed or greased sheet with the skin side on pan surface.
Bake in a 400 ° oven until done and golden brown in color.  Approx.. 50 min. to 1 hour. If baking other parts of meal in oven these can be baked at a lower temp. but would take longer to reach doneness.

Potato Hash

 3 large potatoes -- diced
 1/4  cup vegetable broth
 1 cup onion -- chopped
 1 cup green pepper -- chopped
 1 cup red pepper -- chopped
 1 cup corn kernels
 1 tsp. thyme
 1/2  tsp. tarragon
 salt & pepper -- to taste
 oil or margarine

 Parboil diced potatoes until tender, drain.  In a large skillet,
 combine stock, onion, and peppers.  Cook over medium heat about 5minutes.  Add corn, cook a few more mins.  Add vegetables to potatoes and toss with thyme, tarragon, salt & pepper .  Wipe out skillet and heat oil or margarine. Add potato mixture to skillet and cook until potatoes being to turn golden.

2 oz. flour
1/2 tsp. salt
1 egg, beaten
3 tbs. milk
6 tbs. vegetable oil
pepper to taste

Raw Potato Fritters

8 large white potatoes
3 eggs
2 tsp. salt and pepper

Pare potatoes and chop through meat grinder or fine
grater. To this mixture add eggs, salt and pepper. Drop and
brown until well done in hot oil. Serve at once while still
hot. If the potatoes seem too moist, just add a little flour.
 

Serving suggestions & Notes:
These fritters are similar to potato latkes, but are a slightly fluffier. These fritters are so versatile they are not only delicious served with bacon and eggs, but are an excellent accompaniment to grilled meats or fish at dinner time. You can make extra at breakfast and cook the next day for dinner.

This ain't southern,but a tasty dish just the same.

Italian Mashed Potato Pie

2 lb.(6 med.) potatoes peeled
2 tbs.bread crumbs
1 tbs. margarine,oil or butter
1/2 tsp.salt
1 scant tsp. tomato paste
1/3 cup freshly grated parmesan cheese
veg. oil for pan
1/2 cup 2% fat milk
1 egg
1/4 tsp.paprika
1 large garlic clove, minced

Cut the potatoes into chunks if they're large.  Boil gently in salted
water, covered, or steam until tender, about 30 minutes.

Meanwhile, preheat the oven to 350 °.  Oil a 10 inch cake pan or
quiche pan and sprinkle with bread crumbs.

When the potatoes are tender, drain and place in a bowl. Add the
margarine and mash with a potato masher. Gradually blend in the milk,
beating with a wooden spoon or a whisk. When the milk is
incorporated, stir in the beaten egg, salt, paprika, tomato paste,
garlic, and pepper to taste. Stir in 1/4 c of the Parmesan.

Transfer to the prepared pan and sprinkle the remaining Parmesan over   the top.  Bake in the preheated oven for 40 minutes or until the
mixture is firm and the top is browned. Remove from the heat and
allow to cool 15 minutes before slicing or cool completely, this also
tastes good room temperature.

Baked Potato Salad

3 potatoes,Idaho,medium-size
water
1 1/3 tsp.salt
2 tbs. salad oil
1/2 cup onion,chopped
1 tsp. mustard,prepared
1/4 tsp. celery seed
2 tbs. cider vinegar
1/2 cup green pepper,diced
1/4 cup carrot,shredded

Put potatoes in a large saucepan with cold water and 1  teaspoon salt;
bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4 inch thick; set aside. Heat oil in a medium size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar;cook over low heat, stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.
Spoon half the mixture into a shallow 8x8-inch baking dish;  sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese.  Bake, uncovered,in preheated 350°F. oven 15 to 20 minutes, or  until cheese is melted and vegetables are hot.

Baked Potato Casserole

 5   large potatoes, cooked and diced
 6   slices bacon, cooked and crumbled
 1    lb.  shredded cheddar cheese
 1    pint  sour cream
 2   bunches chopped green onions (sautéed in bacon grease)
 1  salt and pepper to taste

Mix all ingredients.  Pour into casserole and bake 30 minutes at 325° .
Serves 10-12.
 

1 32 oz. bag        frozen hashbrown potatoes
1 c.                     sour cream
2 small cans       cream of potato soup
16 oz.                  shredded cheddar cheese
 
 

Mix all ingredients in a large mixing bowl. Place in a 9x13 baking dish. Bake at 350° for 1 hr. or until hot and bubbly.
 

New Potatoes in Chive Butter

Can be prepared in 45 minutes or less.

3 tbs. unsalted butter, softened
1/2 cup  1/2 inch pieces fresh chives
freshly ground black pepper to taste
3 pounds  small new potatoes (about 1 to 1 1/2 inches in diameter),
        scrubbed

In a large bowl, combine butter, chives, pepper, and salt to taste.

If desired, with a channel knife, cut two intersecting strips around middle of each potato.

In a large saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes in a colander and add to butter mixture, tossing to combine.

Serve potatoes warm.

Serves 6

 Serves 6

1 tbs. butter or margarine
1 tbs. flour
1/2 tsp. salt
dash of pepper
1 tbs. minced onion
1 c heavy cream
1 qt sliced potatoes, cooked
1 tsp.chopped parsley
 

In a large saucepan melt the butter then mix in the flour, salt, and
pepper to make a smooth paste.
Stir in the onion and cream.
Cook stirring until the mixture is smooth and thickened.
Add the potatoes and continue to cook until the potatoes are heated
through; sprinkle on the parsley.

Mom always used up the leftover mashed potatoes for these.So good.
   Serves 6

2 c mashed potatoes
1 egg white, slightly beaten
2 tbs.chopped onion
2 tbs. all purpose flour
dash of  salt
pepper to taste
1 tsp.oil
 

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

2 c potato chips
2 lb.hash browns
12 oz cheddar cheese; shredded
1 stick margarine
1 can cream of chicken soup
1 pt sour cream
1 onion; chopped

Mix together,put in 9 x 12 inch baking dish.Sprinkle with crushed potato chips.Bake at 350 °for 45-60 minutes.

Pot Hole Potatoes

 Serves 8

2 c. mashed potatoes
1 lb. Polish sausage
1 green pepper; diced
1 med. onion; diced

Brown Polish sausage in a saucepan, add pepper and onion.
Cook until vegetables are soft.
Drain well on toweling.
Grease muffin pans.
Place mashed potatoes in muffin pan.
Scoop out center of each and fill with sausage mix.
Bake 425 degrees for 15 minutes.
Serve hot.

Parsley Potato Dumplings

 Serves 6

6 med. potatoes, peeled and coarsely grated
4 Slices white bread, crust  removed
1 c cold water or milk
1/2 tsp.salt
1 med.onion, peeled and coarsely grated
2 tbs.fresh minced, parsley
2 eggs beaten 'til frothy
1/4 c all-purpose flour
2 qt boiling, salted water
 

Press grated potatoes between paper towels to remove as much water as possible.
Soak bread in water for a minute or two; squeeze out water and mix
bread with the salt, onion, parsley, potato, and eggs.
Shape into balls about 1 1/2 inches in diameter and roll each in
flour.
Lower balls into the boiling water, cover, and boil for 12 minutes.
Serves 6.
Serve with: any game stew, ragout, or pot roast.

Serves 6

1 pkg. cream cheese (3 oz)
1 tsp. garlic salt
1/4 tsp.pepper
1/2 c sour cream
3 lb potatoes; bakers
2 tbs. butter or margarine
paprika
parsley
 
 

In a bowl, stir together cream cheese, garlic salt, pepper, and sour
cream; set aside.
Prepare and boil quartered potatoes; drain.
Using an electric mixer or a potato masher, beat hot potatoes until
they're in fine lumps.
Add sour cream mixture and continue beating until smooth.
Spoon potatoes into a well buttered 2 quart casserole; dot with butter
and sprinkle with paprika.
If made ahead, cover and refrigerate until the next day.
Bake, covered, in a 400 ° F oven for 25 minutes (50 minutes if
refrigerated); uncover and bake for 10 minutes more or until top is
golden brown.
Garnish with parsley sprigs, if desired.
 

Potato Wedges
 

4 med. baking potatoes
1/2 c. shredded Colby Cheese
4 tbs.  Oscar Meyer Bacon Bits
1 bunch green onions
1/2  c. sour cream
 

Preheat oven to 350 °. Wash potatoes very well, score them with a knife and bake in an oven for one hour. Remove potatoes and allow them to cool, so that you can handle them.

When potatoes are cool, cut them in half and scoop out the "meat" of the potato. Be sure to leave at least 1/4" inch of meat on the skin. Spray a baking dish with  Pam and place the scooped out halves in the pan. Sprinkle the potatoes with cheese, and bacon. Place the potatoes in a 350 °oven for 5-10 minutes, or until the cheese has melted.

Remove from oven. Chop the tops of the green onion off, and sprinkle them on the potatoes. Serve with sour cream.
 

Mushroom Potatoes

11 oz   low fat condensed cream of mushroom soup,undiluted
1/2   cup skim milk
1   large onion, chopped
5   med.potatoes,peeled, diced, and cooked
paprika
chopped fresh
parsley (optional)

Combine soup, milk, parsley, and onion in a bowl. Stir in the cooked and diced potatoes.Pour the mixture into a baking dish that has been coated with nonstick cooking spray.
Sprinkle with paprika.

Bake, uncovered, at 350° for about 35 minutes or until bubbly.
 

6 russet potatoes, cut into wedges
1 tsp.dried thyme
1 tsp.black pepper
1 1/2 tsp.olive oil
3 cups shredded Parmesan cheese
1 tsp.salt

 Cut potato lengthwise into wedges. Place in a bowl.

Add thyme and pepper and toss well. Drizzle oil over wedges,tossing well to coat.

Arrange on a sheet pan coated with cooking spray. Bake at 450 ° F for 30 minutes.

Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and browned.
 

Homespun Scalloped Potatoes

1 8 ounce pkg. cream cheese,cubed
1 1/4 cups milk
1/2 tsp. salt
1/8 tsp.  pepper
4 cups  thin potato slices
2 tbs. chopped chives

In large saucepan,combine cream cheese,milk,salt and pepper;stir over low heat until smooth.Add potatoes and chives;mix lightly.Spoon into 1 1/2 quart casserole;cover.Bake at 350°,1 hour and 10 minutes or until potatoes are tender.Stir before serving.6 servings

*Make ahead:Prepare as directed except for the baking.Cover;refrigerate overnight.When ready to serve,bake as directed.
 

2 pounds  cubed frozen hash brown potatoes, defrosted
1 pint  sour cream
1 can  mushroom soup
2 cups  grated sharp cheese
1/2 cup chopped onions
1 cube  margarine
salt and pepper to taste

Melt margarine stir into defrosted potatoes. Add remaining ingredients and blend together. Cover with bread crumbs. Bake 1 hour uncovered at 350°.
 

Home Fried Potatoes
 

Cooking time depends on the amount of potatoes.

Peel fresh potatoes. Usually 1 potato for 2 adults.

Dice potatoes. Wash and drain. Dry potatoes by wrapping them in a clean dish towel.Leave potatoes in the dish towel until ready to cook.

Turn frying pan on high till warmed then turn to med. high heat.

Use fresh bacon grease in large frying pan (must have a lid for the pan).

Place potatoes in frying pan. Cook with lid on, turning potatoes occasionally so they do not stick. Add more bacon grease or oil as needed.

When potatoes are almost done (browned and soft), sprinkle on Kraft's Shake 'n Bake Perfect Potatoes to taste. Either Home Fries (we highly recommend this one) or Herb & Garlic. Cook for a couple more minutes and serve hot.

Secret - Let potatoes sit in glass serving dish with lid on in a warm oven for about 10 minutes to get the real flavor to absorb.

Note:Do you ever wonder about the English language?Home Fried Potatoes?Where else would they be fried?I can see it all now--a recipe for" Fried in the Neighbor's Kitchen Potatoes."
And you think hillbillies talk funny?We jest say Fried Taters.It gets to the point,don't it?
 

This would be a good recipe for buffets,etc.

  10                          russet potatoes -- peeled and quartered
   8      ounces          cream cheese -- softened
   1      cup                sour cream
   1/2  cup                scallion -- minced
   1/2  cup               celery -- minced
   1/4  cup               green pepper -- minced
   1 tbs.                    parsley -- minced
   1/4  cup               butter -- melted
   1/4  tsp.              garlic powder
   1  tsp.                   salt
  ground pepper
   1/2  tsp.              paprika
   2  tbs.                  butter

Cook potatoes in boiling salted water until tender.  Drain and return pan to low heat, shaking to dry potatoes.  In large bowl of electric mixer, cream together cheese, sour cream.  Add hot potatoes one at a time to cream mixture and continue beating at high speed until light and fluffy.

On low speed add minced scallions, celery, green pepper, parsley, 1/4 cup melted butter, garlic powder, salt and pepper.  Spoon into a 2 1/2 to 3 quart baking dish.

Sprinkle with paprika and dot with 2 tablespoons butter.  Bake in a
preheated 375 ° oven for 25 minutes or until heated through and to 'til is golden brown.
Jackie Bochenek

4 cups peeled and sliced cooked potatoes
1/2 cup onion
1/4 cup celery leaves
2 sprigs fresh parsley
3 tbs. flour
1/4 cup  melted butter
1 1/2 tsp. salt
1/4 tsp.white pepper
1 1/2 cup light cream
1/2 cup grated cheese
paprika

Place the potatoes in a greased 1 quart baking dish. Blend the rest of the ingredients except the paprika and cheese for 1 minute. Pour mixture over potatoes. Add grated cheese to the top. Sprinkle with paprika. Bake at 350 ° until bubbly and brown, Approx. 50 minutes.
 

These are so good, you can't eat just one.
 

20 small red potatoes
1/2 cup bacon crumbles
1 cup sour cream

Wash potatoes and bake for 30 minutes at 350°, or use microwave for less time. When done, cut in half and scoop out center with spoon or melon baller. Mix with sour cream and bacon, or add bacon sprinkles on top. Restuff into potato skins. Reheat right before serving.

4 Servings

4 Potatoes

Wash potatoes thoroughly and cut off any bad spots on the potato.Boil until potato is done.
Slice the each potato into 4 or 5 wedges.  Place meat side down into
the roasting pan with beef (or deer) roast that is almost done (do
not remove meat juices).  Cook until meat is done and potato is crisp
on the outside but tender on the inside.

4 Servings

13/16  new potatoes
1 lb margarine/butter
1/4 c milk
salt & pepper to taste

Scrape (do not peel) the red skins from the new potatoes.Rinse
then place in pot with water covering the potatoes.Bring to a boil,
then reduce heat, cover and let cook until the potatoes are tender
(but not falling apart).  Take off of heat.Gently shake the mixture
to loosen some of the potato into the broth.  Put the margarine into
the mixture. Pour milk into the mixture.  Sprinkle with salt and
pepper.Stir and let sit until rest of the meal is prepared.

Baked Potatoes, Farmer Style

6 lg. idaho potatoes
1 1/2 tsp. salt
2 tbs. butter or margarine
1/4 tsp.pepper
3 tbs.salad oil
1 tsp. paprika
1 1/4 c onion, finely chopped
1 1/2 c grated cheddar cheese
1 1/4 c green pepper, finely -chopped )
1/2 c milk

 Preheat oven to 425°F.

Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape during cooking.
Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork.
Slash tops in an X; then gently squeeze; with fork, remove most of
potato to large bowl, keeping skin intact. Mash potato with fork.

In hot oil in medium skillet, saute onion and green pepper until tender- about 5 minutes. Heat milk.

 Add sautéed vegetables, hot milk, butter, salt,pepper, paprika and 1 cup grated cheese to mashed potato, mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle rest of grated cheese over tops of potatoes, dividing evenly.

Return to oven;bake 15 minutes, or until thoroughly hot and cheese is melted. Makes 6 servings Recipe From: McCall's, April 1982 Joan Johnson

Well,neighbors,guess I'll meander off afore I wear out my welcome.You all come back now,you hear?

Please feel free to write or send large amounts of cash to the Feed the Weird Critter Fund.(Okay,okay,you can't blame a body for tryin'.)