The following potato recipes are contributed by Anonymous. The July contest winners will be announced tomorrow.
Potato Soup
Ingredients:
6 strips bacon cut into chunks
3 Tbsp butter
1 medium onion
3 garlic cloves, minced
1/3 cup flour
6 potatoes (2 ½ lbs.) peeled and diced (1” pieces)
4 cups chicken broth
2 ½ cups milk
1 ½ tsp salt (optional – I don’t use it)
1 tsp pepper
½ tsp chili powder
Serve with sour cream, shredded cheese, and crisp bacon pieces
Directions:
1. Cook bacon chunks until crisp
2. Remove bacon pieces
3. Add butter, onion, and garlic
4. Cook for about 30 seconds
5. Add the diced potatoes and chicken broth and boil until the potatoes are cooked
through. Cool.
6. Add salt (optional), pepper and chili powder
7. Blend until smooth with the flour
8. Add the milk and cook until sufficiently thick
9. Serve with sour cream, shredded cheese and the crisp bacon pieces
Corn Chowder
Ingredients:
1 Tbsp. unsalted butter (optional)
1 strip of bacon or 1 tsp. of bacon fat (or substitute butter)
½ large onion, chopped (abt. ½ cup)
½ large carrot, chopped (abt. 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved
1 bay leaf
3 ½ c. milk, whole or low fat
1 potato peeled and diced
salt
pepper
½ tsp. fresh thyme or dried
Directions:
1. In a large saucepan, add the bacon strip (or butter) and fry until the bacon renders its
fat, but doesn’t begin to brown (3 or 4 minutes). Add the onion and sauté for 4 to 5
minutes, until soft. Add the carrots and celery and cook for 4 to 5 more minutes.
2. Break the corncobs in half and add them to the saucepan. Add the milk and bay leaf.
Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30
minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to
prevent scalding the milk on the bottom of the pan.
3. Discard the cobs, the bacon strip (if used), and the bay leaf. Raise the heat, add the
potatoes, chopped peppers, salt to taste, pepper to taste, bring to a simmer and reduce
the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork
tender.
4. Increase the heat, add the corn and the thyme. Bring to a boil, reduce the heat, and
simmer for 5 minutes.
Broccoli and Cheddar Soup
Ingredients:
4 c. beef stock (use 2 bouillon cubes)
4 c.+ broccoli florets (I use broccoli that is old)
Onions (optional)
2 pints whipping cream (I prefer to use whole milk)
Cheddar Cheese to taste
Black pepper to taste
Mashed potato flakes until thick enough
Directions:
1. Dissolve beef bouillon cubes if using
2. Cook broccoli florets (and optional onions) in the beef bouillon; add water if needed
3. Cool and puree
4. Add cream or milk
5. Return to stove and heat without boiling
6. Add cheddar cheese and stir in until melted
7. Add mashed potato flakes until thick enough
8. Season with black pepper to taste
Senate Bean Soup
Ingredients:
2 pounds dried navy beans
4 quarts hot water
1 ½ lbs. smoked ham hocks
1 onion, chopped
2 Tbsp butter
Mashed potatoes
Salt and pepper to taste
Directions:
1. Wash the beans and place in a pot with water. Add the ham hocks and simmer about 3
hours in a covered pot, stirring occasionally until the beans are soft
2. Remove ham hocks and set aside to cool
3. Dice meat and return to soup
4. Lightly brown the onion in butter
5. Add to soup
6. Before serving, bring to a boil and season with salt and pepper
Old-Fashioned Pawtucket Chicken Chowder
(adapted from the LL Bean Book of New England Cookery by Judith and Evan Jones)
Ingredients:
4 Tbsp oil
1 onion diced
2-3 celery ribs, peeled and diced
2-3 potatoes, peeled and diced
2 Tbsp chopped parsley
2 tsp chopped fresh savory, or 1 tsp dried
2 Tbsp flour
1 cup milk or light cream
2 cups chicken broth
2 cups diced chopped chicken
Salt to taste
Pepper to taste
1 cup corn
Directions:
1. Heat oil in a large pot and stir in the onion and celery. Cook for 5 minutes
2. Add the potatoes and cook over low heat for 10 minutes
3. Stir in the herbs
4. Mix the flour with the milk to make a thin paste.
5. Add the milk/flour mixture and the broth to the soup and bring to a boil
6. Simmer until the vegetables are tender but not mushy
7. Stir in the chicken and corn
8. Season with salt and pepper to taste
9. Cook for 5 more minutes and serve hot
Crockpot adaptation with jalapeno sausage:
1. Add the potatoes, chunked sausage (I used 4 links, chopped), frozen chopped greens,
herbs, onions, celery, and potato chunks. Cook on high until the potatoes and sausages
are cooked through.
2. Add the chicken, salt and pepper and instant potatoes to thicken
3. Serve hot
Shepherd’s Pie
Ingredients:
2 c. of onion, diced
1 can of corn, drained
1 c. carrot, peeled and diced
1 c. frozen peas
1 tsp. chopped garlic
2 Tbsp. vegetable oil
1 lb. ground beef
2 cups of beef bouillon (2 cubes dissolved in 2 cups hot water)
2 Tbsp. Worcestershire Sauce
2 Tbsp. flour
Salt and pepper to taste
2 lb. potatoes, peeled and cut into cubes
1 c. milk
½ c. butter, softened
½ c. breadcrumbs
½ c. Parmesan Cheese
Directions:
Heat oven to 375 degrees
Mashed potato toppings:
1. Boil the potatoes until very tender
2. When they are done, strain and put back into the pot
3. Mash
4. Mix in the milk, butter, salt and pepper to taste
While the potatoes are cooking, prepare the filling:
5. In a large cast iron plan sauté the hamburger, drain the fat
6. Reserve the meat
7. In the same pan, add 2 Tbsp. vegetable oil
8. Add the onions and garlic and sweat on very low heat until translucent
9. Add the corn, carrots and peas and sauté for 4-5 minutes
10. Add the cooked hamburger back in with the broth
11. Reduce a bit and thicken with the flour by sprinkling it over the top of the reduction and
stirring in
12. Season with salt and pepper to taste
13. Pour the meat mixture into a 2 quart glass oven dish
14. Top with the mashed potatoes
15. Mix the breadcrumbs and the cheese and sprinkle on top of the pie
16. Bake for 30 minutes or until nicely browned on top
17. Allow the pie to rest for 15 minutes before serving
Meat Pie
Ingredients:
1 medium potato or a couple smaller potatoes, peeled and cubed
1 lb. ground beef
1 lb. ground pork or pork sausage
1 tsp. garlic, diced
1 c. diced onion
½ c. water
1 tsp. dried mustard
2 tsp. salt (or less to taste)
1 tsp. pepper
½ tsp. dried sage
2 or 4 piecrusts
Directions:
1. Preheat oven to 425 degrees
2. Cook potatoes in water until tender. Drain, mash, and set aside.
3. Mix the ground beef and pork and crumble in a large frying pan. Add the garlic, onion
and water. Add the mustard, thyme, cloves, salt, pepper and sage. Mix and cook until
browned.
4. Remove from the heat and mix in the mashed potatoes.
5. a. Line a cast iron medium frying pan with a piecrust. Fill with the meat mixture and top
with the other piecrust. Crimp crust along the edges. Cut vents where the pie pieces will
be cut.
b. Using 2 9” pie pans and 4 crusts, follow the preceding instructions to prepare them
for baking.
6. Bake for 25 minutes in the preheated oven until the crust is nicely browned.
Scalloped Parsnips and Potatoes
Ingredients:
2 lb. potatoes, peeled and sliced
2 lb. parsnips, scraped and sliced
6 Tbsp. butter
3-4 Tbsp. flour
2 ½ c. milk
2 Tbsp. mustard
2 Tbsp. honey
2 Tbsp. vinegar
Breadcrumbs
Grated parmesan
Directions:
1. Preheat oven to 350 degrees
2. I like to bake this is an ovenproof bowl.
3. Cook the sliced potatoes and parsnips in boiling salted water for 5 minutes (optional)
4. Mix the milk, mustard, honey and vinegar together.
5. Layer potatoes and parsnips, dot with butter and sprinkle with flour. Repeat until filled.
6. Pour the milk mixture over the layers.
7. Bake for 30 – 40 minutes; bake longer if potatoes and parsnips are not parboiled. Test
the center with a fork for softness.
Crispy Potato Skins
Ingredients:
Potatoes (as many as wanted; 8 makes about one cookie sheet worth)
Oil
Salt
Optional Ingredients:
Cheese
Green onions
Bacon, cooked and crumbled
Sour cream
Prepared dips
Directions:
1. Preheat oven to 400 degrees
2. Wash and prick the potatoes with a couple times with a fork or knife
3. Bake the potatoes until they are soft about 45-60 minutes
4. When the potatoes are cooked, slice in half lengthwise and scoop the flesh out into a
bowl to use or eat in another recipe. Leave a bit of potato in the skin.
5. Brush the skins on both sides with the oil and salt.
6. Bake skin side up on a parchment lined cookie sheet for 7 minutes.
7. Flip the skins over and bake another 7 minutes.
8. When cooked on both sides, use as they are with a prepared dip
…or…
9. Fill the cooked skins with cheese and return to the oven until melted
10. Add crumbled bacon, sour cream and chopped green onions to the cheese filled potato
skins
Oven fried potatoes
Ingredients:
13 x 9 pan
Potatoes
Butter – 1 stick butter, cubed
Bay leaf – sprinkle several among the potatoes
Directions:
1. Preheat oven to 350 degrees
2. Peel and cut potatoes in chunks
3. Spread potatoes, butter and 2-3 bay leaves evenly in 13 x 9 pan
4. Bake for about an hour or so, turning every 10-15 minutes
5. Test the potatoes with a fork and remove when browned and soft
Texas Fries
Ingredients:
3 large potatoes, peeled
3 Tbsp. oil (or more if needed)
Salt to taste
Parmesan cheese
Onion powder
Directions:
1. Preheat oven to 400 degrees
2. Cut whole unpeeled potatoes in half lengthwise, then each half into 3 lengthwise
triangle wedges.
3. Spread oil on large baking sheet and add the potato wedges flipping once to ensure that
the potato wedges are well oiled
4. Bake for 20 – 25 minutes flipping the potatoes until they are golden brown on each side.
5. Sprinkle with salt, Parmesan cheese and onion powder. Serve hot.
Dehydrated potato slices
Ingredients:
Dehydrator
Potatoes
Directions:
1. Peel potatoes, cutting out any bad spots
2. Slice potatoes thinly
3. Blanch potato slices in boiling water for 10-15 minutes
4. Cool blanched potato slices in ice water
5. Dry blanched potato slices (I use a kitchen towel to blot them)
6. Place on dehydrator sheets in a single layer (do not let the potato slices overlap)
7. Dehydrate until very dry at 135 degrees (usually 8-10 hours)
Au Gratin Potatoes (2)
Ingredients:
1/3 cup cheese sauce
3 Tbsp dried milk
3 Tbsp butter powder or 3 Tbsp butter
1 ½ Tbsp flour
¼ tsp onion powder
1 tsp dried parsley
Directions:
1. In a casserole dish or cast-iron frying pan mix all ingredients together. (dot with butter if
not using butter powder)
2. Bake uncovered at 350 degrees for 45-60 minutes or longer if needed for the potatoes
to be soft
Au Gratin Potatoes (1)
Ingredients:
¼ - ½ c. cheddar cheese powder
¼ tsp. baking soda
¼ tsp. garlic powder
3 c. dehydrated potatoes
2 c. boiling water
2 Tbsp. butter
2/3 c. milk
Directions:
1. Preheat oven to 400 degrees
2. Mix together cheddar cheese powder, baking soda, garlic powder
3. Place dehydrated potatoes in casserole pan or cast-iron frying pan
4. Sprinkle dry ingredients over potatoes
5. Add boiling water and butter
6. Stir until butter is melted
7. Stir in milk
8. Bake 400 degrees for 30-35 minutes or until the potatoes are soft
9. Rest potato dish for 5 minutes before serving
If using fresh potatoes, peel and slice 3 medium potatoes and place in dish. Heat milk and
butter until warm. Add dry ingredients; mix until smooth. Pour over potatoes. Bake for 45-60
minutes until potatoes are soft.
Creamy Potatoes
Ingredients:
3 pounds sliced potatoes
¼ cup butter; melted
1 cup sour cream
1 cup cream of chicken soup
¼ cup green onion; sliced
2 cups shredded cheddar cheese
Directions:
1. Simmer potato slices for 12-14 minutes until tender
2. Drain and allow to cool slightly
3. Mix melted butter, sour cream, soup, onion and 1 ½ cups shredded cheese
4. Toss in sliced tomatoes and combine
5. Spread into prepared 9 x 13” greased baking dish
6. Top with remaining cheese and bake for about 30 minutes until browned and bubbly
Potato Lasagna – I’ve adapted this recipe from ones I found online to get the quantities and
baking time. Most of the time I just wing it. I use homemade ricotta cheese (recipe following)
Ingredients:
7 large potatoes peeled and sliced ¼” thick
1 lb. ground beef (or Italian sausage if you wish)
1 – 2 cup ricotta cheese
1 - 2 eggs
2 cups shredded mozzarella cheese (or more if you are like me)
2 cups parmesan cheese (I use the cheap kind for this – tastes just a good and saves the real
parmesan cheese for other savory recipes)
Seasonings to taste – salt, pepper, garlic powder, onion powder, cayenne pepper, Italian
seasoning
Tomato sauce – one or two jars
Directions:
1. Potato slices need to be cooked ahead. Steam or bake in a covered pan for 30ish
minutes in a 400-degree oven till soft (but not too soft. Not looking for mushy). Cool
enough to handle
2. Cook the ground beef (or Italian sausage) and season as you like
3. Mix the ricotta cheese, eggs, 1 cup of the parmesan cheese, and spices together
(note: if your mixture is not creamy, add some cream or milk until it is to your liking)
4. Put together in a 13 x 9” pan as you would lasagna. Start with a base of tomato sauce,
add a layer of potatoes, add the ricotta mixture by spoonfulls, sprinkle with some
parmesan cheese, sprinkle with mozzarella cheese cover with tomato sauce. Repeat.
Save some mozzarella cheese for the top added at the last minutes of baking.
5. Bake uncovered at 350-degrees for 30-35 minutes or until bubbly and done. A few
minutes before it is done, add the mozzarella cheese and continue till melted.
Ricotta Cheese (This is amazing and so easy to make. My “raised in an Italian Restaurant”
husband cannot tell the difference from store bought when I use this to cook with. Ha )
Ingredients:
1/3 c. lemon juice (2 lemons) – I usually skip the lemon juice
¼ c. distilled white vinegar, plus extra if needed
1-gallon whole milk (whole milk is best, but 2% works)
2 tsp. salt
Cheesecloth
Directions:
1. Line colander with cheesecloth
2. Combine lemon juice and vinegar (or you can use all vinegar) and set aside
3. Heat milk to 185 degrees, stirring continuously
4. Remove from heat and slowly stir in the vinegar/lemon juice using a wooden or plastic
spoon
5. Let sit for 10 minutes
6. Should separate into curds and whey, add more vinegar one tablespoon at a time and
let sit another couple minutes.
7. Gently pour mixture into prepared colander. Let sit undisturbed until whey has drained
from the edges of the cheese, but the center is still very moist. About 8 minutes.
8. Save the whey to use in baking
