Recipes

Potato Riches - Recipes

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Cheddar Twice-Baked Potatoes

6 large baking potatoes
8 tbls. butter, divided
¼ lb. bacon, diced
1 medium onion, finely chopped
½ cup milk
1 egg
½ tsp. salt
1⁄8 tsp. white pepper
1 cup cheddar cheese, shredded

Scrub and pierce potatoes; rub each with 1 tsp. butter. Place on a baking sheet. Bake at 375° for 1 hour or until tender. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings sauté onion until tender; set aside. When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in cheese, bacon and onion. Spoon filling into the potato shells. Place on baking sheet. Bake at 375° for 20 to 25 minutes or until heated through. Yields 6 servings. Mrs. Eli Miller, Clark, Mo.

 

Creamy Twice-Baked Potatoes
2 medium baking potatoes
2 tbls. butter or margarine, softened
1 tbls. milk
¼ tsp. salt
1 (3 oz.) package cream cheese, cubed
2 tbls. sour cream
paprika
Pierce potatoes and bake at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon mixture into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered at 350° for 20 to 25 minutes or until heated through and tops are golden brown. Lorene Gingerich, Clark, Mo.

 

Potatoes Ham and Cheese for Crowd
1 gallon milk
1 ½ cups flour
4 cups onion, chopped
1 tsp. celery salt
3 tsp. salt
1 tsp. pepper
½ cup butter
3 (10 oz.) cans mushroom soup
3 lb. Velveeta cheese, cubed
8 lb. diced ham
18 lbs. potatoes, cooked, diced
 
Bring milk to boil, thicken with flour. Add onion, salts, pepper and butter. Add mushroom soup and mix well. Add cheese, potatoes and ham; mix well. Bake at 225° for 2 hours. Yields 55 (1 cup) servings. Ida Shetler, Madison, Mo.

Potato Patties
2 lbs. potatoes
1 egg
1⁄3 cup onion, chopped
3 tbls. flour
1 tsp. salt
¼ cup margarine
Boil potatoes. Mix potatoes, onions, flour and salt. Heat margarine in skillet until melted. Shape potato mixture into patties. Cook the patties over medium heat (turning once) until golden brown. Serve with butter. Yields 6 to 8 servings. Sheryl Riley, Unionville, Mo.

Potluck Potatoes
2 lb. potatoes
½ cup butter
1 cup cream of mushroom soup
1 pint sour cream
1 tsp. seasoned salt
1 tsp. onion salt
¼ tsp. black pepper
2 cup Velveeta cheese
2 cups crushed cornflakes
½ cup butter, melted
Cube potatoes and cook. Mix ½ cup butter and next 6 ingredients; heat until cheese is melted. Put in layers in casserole dish. Cover with cornflakes mixed with ½ cup melted butter. Bake at 350° for 45 minutes. Yields 6 to 8 servings. Nathan Miller, Kirksville, Mo.
Bacon Corn Soup
4 bacon strips
1 cup onion, chopped
2 cups water
1 ½ cups potatoes, peeled and diced
1 tsp. chicken bouillon granules
½ cup flour
2 cups milk, divided
1 cup half-and-half cream
1 (16 oz.) package frozen corn
8 oz. processed American cheese, cubed
salt and pepper to taste

In a large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. In the drippings, sauté onion until tender. Add water potatoes and bouillon; cover and simmer until potatoes are tender. In a small bowl, combine flour and ¼ cup milk until smooth. Add flour mixture, cream, corn and remaining milk to soup; bring to boil. Cook and stir for 2 to 3 minutes or until thickened. Reduce heat; add cheese and bacon. Cook and stir until cheese is melted. Season with salt and pepper. Yields 6 to 8 servings (about 2 quarts). Kristy Blanchard, Sheldon, Mo.

Baked German Potato Salad
1 cup bacon, diced
1 cup celery, sliced
1 cup onion, chopped
3 tsp. salt
3 tbls. flour
2⁄3 cup sugar
2⁄3 cup vinegar
½ tsp. pepper
1 1⁄3 cup water
8 cups potatoes, sliced and cooked

Fry bacon, drain; return four tablespoons of fat to skillet. Add celery, onion, salt and flour; cook gently. Add sugar, vinegar, pepper and water. Bring to boil. Pour over potatoes and bacon in three quart baking dish. Cover and bake in 350° oven for 30 minutes. Yields 12 servings. Marilyn Haley, Maysville, Mo.

 

Yummy Hash Brown Casserole
½ cup butter, melted
½ cup onions, chopped
1 (32 oz.) package hash brown potatoes, thawed
1 can of cream of mushroom soup
1 cup cheddar cheese, shredded
1 (8 oz.) carton sour cream
¼ tsp. of pepper
1 tsp. seasoning salt
Topping:
2 cups crushed potato chips (plain)
¼ cup butter, melted

Sauté onion in the ½ cup butter in a skillet until brown. Mix in a large mixing bowl add sautéed onions, thawed hash brown potatoes, soup, shredded cheddar cheese, sour cream, pepper and seasoning salt. Pour in a greased 3-quart baking dish. Top with 2 cups of crushed potato chips mixed with ¼ cup of butter. Bake at 350° for about 50 minutes or until lightly brown. Yields 12 to 14 servings. Carolyn Harms, Leeton, Mo.

Golden Potato Casserole
6 medium potatoes
¼ cup butter
2 cups cheddar cheese, shredded
2 cups sour cream
1/3 cup scallions, chopped
½ tsp. black pepper
1 tsp. salt
Topping:
2 cups cornflakes, crushed
¼ cup butter, melted
Preheat oven to 350°. Coat a 2-quart or a 13x9-inch baking dish with butter or nonstick cooking spray. Cook whole potatoes with skin on in boiling water. When done, drain off water and chill potatoes. When chilled, peel and grate potatoes in large bowl. In medium sauce pan, over low heat, Combine ¼ cup butter and cheese. Stir occasionally until almost melted. Remove from heat. Blend in sour cream scallions, salt and pepper. Pour over potatoes, mix lightly and turn into casserole. In a medium bowl, mix together cereal and 1/4 cup melted butter. Sprinkle evenly on top of potato mixture. Bake uncovered for about 45 minutes before serving. Garnish with additional sliced scallions. Yields 8 servings. Joanne Maxwell, Marshfield, Mo.


Potatoes in cream
4 cups diced, cooked potatoes
½ tsp. salt
¼ tsp. butter or margarine
1/8 tsp. pepper
2 cups light cream
2 tbls. parsley, snipped
Combine all ingredients, except for parley, in a large skillet. Cook over low heat, stirring occasionally until cream is slightly thickened and potatoes are piping hot. Serve with parsley sprinkled on top. Yields 6 servings. Miss Esther Miller, Gentry, Mo.

Green beans your way

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Hot or cold, green beans mean summertime

Green Bean Bundles
1 stick of margarine, melted
1 cup brown sugar
¼ tsp. garlic salt
Soy sauce
2 cans of whole green beans, drained or 1 ½ lbs. of fresh or
frozen green beans
1 lb. bacon
Make a paste of margarine, sugar, garlic salt and a dash of soy sauce. Set aside. Wrap 5 or 6 green beans in a half slice of bacon; secure bacon with a toothpick. Place in a baking dish and pour paste over them. Marinate overnight. Bake at 350° for 35 minutes. Yields 6 to 8 servings. Ms. Dortha Strack, Cape Girardeau, Mo.

 

 

Green Beans with Red Pepper Strips
1 ½ lb. green beans
1 lb. sweet red peppers, cut into ¼-inch strips
¼ cup green onions, sliced
2 tsp. lemon zest
2 tbls. lemon juice
2 tbls. olive oil
1⁄8 tsp. pepper
½ tsp. salt
Cook beans in lightly salted water. When tender, add red pepper strips and onions. Cook two minutes and drain well. Place in serving bowl. Mix remaining ingredients and toss with vegetables. Yields 6 to 8 servings. Louise Watkins, Thayer, Mo.

Sweet and Sour Green Beans
3 slices bacon
¼ cup onion, diced
6 tbls. vinegar
6 tbls. white sugar
2 (14 oz.) cans green beans
1 (6 oz.) package almonds, sliced
Dash of black pepper
Fry bacon until crisp and remove from skillet. Add onion; sauté. Add vinegar and white sugar; cook until dissolved. Add green beans and almonds to the skillet; simmer and stir until well blended. Yields 6 to 8 servings. Tammy Ostendorf, Cape Girardeau, Mo.

Green Beans with Stewed Tomatoes
1 lb. green beans, French cut
4 slices of bacon, cooked and diced
1 tbls. onion, minced
4 fresh tomatoes, peeled and chopped
1 tbls. butter
Salt and pepper to taste
Steam beans in salted water, until tender. Cook bacon and set aside. Remove bacon, reserve grease. In bacon grease, cook onion for three minutes. Add tomatoes, butter, salt and pepper. Simmer over low heat until the tomatoes are stewed. Combine warm beans with this mixture. Add bacon pieces and serve. Yields 4 servings. Martha Powell, Centralia, Mo.

Marinated Green Bean Salad
1 (16 oz.) can green beans, drained
3 or 4 slices salami, cut into 1-inch strips
2⁄3 cup cheese, diced
½ cup onion, chopped
¼ cup sugar
¼ cup vinegar
3 tbls. vegetable or canola oil
Combine beans, salami, cheese and onion in a bowl. In a jar, combine sugar, vinegar and oil. Shake until sugar is dissolved. Pour over bean mixture. Stir to coat. Cover and refrigerate overnight or at least 4 hours. Optional: 2 hard cooked eggs may be added to the bean mixture. Diced ham may be used instead of salami. Yields 4 servings. Mrs. Helen Nichols, Clinton, Mo.

Green Bean, Corn Casserole
1 (14 oz.) can French-style green beans, drained
1 (15 oz.) can white corn, drained
1 cup cheese, grated
½ cup onion, chopped (optional)
1 (8 oz.) carton sour cream
1 (8 oz.) can water chestnuts, drained
1 (10 oz.) can cream of celery soup
½ stick margarine
1 sleeve Ritz crackers
In a 9x13-inch casserole, layer green beans then corn. Mix together cheese, onion, sour cream, water chestnuts and cream of celery. Spread on top of corn layer. In a separate bowl, combine margarine with crushed Ritz crackers; mix well. Spread the cracker mixture over the top of casserole. Bake at 400° for 40 minutes. Yields 6 to 8 servings. Ellen Watts, Emporia, Ks.

Elegant Green Beans
¼ lb. margarine or butter
1 (8 oz.) can water chestnuts
1 (4 oz.) can mushrooms, chopped
1⁄3 cup onions, chopped
4 tbls. butter or margarine
1⁄3 cup flour
1 tbls. soy sauce
1⁄8 tsp. Tabasco sauce
1 cup milk
1⁄8 tsp. salt
1⁄8 cup mushroom liquid
1 cup cheese, grated
2 (16 oz.) cans green beans
1 (3.5 oz.) can French fried onions
Drain mushrooms, reserving liquid. Drain chestnuts and slice. Melt ¼ lb. butter or margarine and add chopped mushroom, onions and water chestnuts. Melt 4 tbls. butter or margarine; blend in flour, soy sauce, Tabasco sauce, milk, salt and mushroom liquid. Stir until very smooth and add cheese. Continue to cook until smooth. Drain beans and mix sauce. Butter a 9 x 13-inch pan. Layer beans and sauce alternately. Bake 45 minutes at 350°. Crumble French onions over top. Return to oven for 10 minutes. Serve hot. Yields 6 to 8 servings. Anita Milligan, Bethany, Mo.

Festive Green Bean Casserole
1 cup sweet red pepper, chopped
1 small onion, chopped
1 tbls. butter or margarine
1 (10 oz.) can cream of celery soup, undiluted
½ cup milk
1 tsp. Worcestershire sauce
1⁄8 tsp. hot pepper sauce
1 (16 oz.) packages frozen French cut green beans, thawed, drained
1 (8 oz.) can water chestnuts, sliced, drained
1 cup (4 oz.) cheddar cheese, shredded
In a 3-quart skillet, sauté red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce, hot pepper sauce; Stir until smooth. Stir in beans and water chestnut. Transfer to an ungreased 1.5 quart baking dish. Sprinkle with shredded cheese. Bake uncovered at 350° for 15 minutes or until heated through. Lydia Miller, Clark, Mo.

Mom’s Elegant Green Beans
1/3 cup butter, unsalted
1 (10 oz.) package frozen, cut green beans, thawed and drained
1 (8 oz.) can whole kernel corn, drained
½ cup ripe olives, pitted, sliced
1 tsp. basil leaves
1 tsp. oregano leaves
½ tsp. garlic powder
1 medium tomato, cut into 16 wedges
In a 2-quart saucepan melt butter over medium heat. Add remaining ingredients except tomato. Cover; cook over medium heat, stirring occasionally until vegetables are crisply tender (8 to 10 minutes). Add tomato wedges. Cover; let stand about one minute or until tomatoes are heated through. Yields 4 (1 cup) servings. Ruth Franklin, Sedalia, Mo.

This month’s recipes were tested by the central district of The Missouri
Association for Family and Community Education.

Pizza recipes will be featured in the November issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by June 28. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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