Reader Recipes

Pass The Potatoes Please!

Roasted Red Bliss Potatoes

From Andrena Seawood of Heathsville

 

Ingredients:

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Olive oil

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8-10 medium red bliss potatoes, washed and quartered

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McCormick Grillmates Montreal steak seasoning, to taste

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Worchestershire sauce, 2-3 dashes

 

Directions: Drizzle a medium oven-safe dish with olive oil. Place potatoes in dish and sprinkle with steak seasoning and Worchestershire sauce. Stir potatoes to coat well. Bake at 350˚ for 35 minutes or until tender.

 

 

STUFFED BAKED POTATOES

From Debbie Day of Catlett 

 

Ingredients:

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5 medium baking potatoes

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1⁄4 cup butter or margarine (softened)

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8 oz. (2 cups) shredded cheddar cheese (divided)

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1⁄4 cup sour cream

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1 envelope ranch salad dressing mix

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1 T snipped chives

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1 garlic clove (minced)

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Crumbled cooked bacon

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Chopped green onions

 

Directions: Bake potatoes at 400° for 1 hour or until tender. Reduce heat to 375°. Cut each potato in half lengthwise; scoop out the pulp, leaving a thin shell. In a large mixing bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese. Place on a baking sheet. Bake for 15-20 minutes or until heated through. Top with bacon and green onions. Makes 10 servings.

 

 

MASHED POTATO CAKES

From Maureen Abbott of Nathalie

 

Ingredients:

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1 medium onion (chopped)

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2 T margarine

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2 eggs (divided)

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1 1⁄2 cups mashed potatoes

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1⁄4 cup all-purpose flour

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1⁄4 t salt

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1⁄8 t pepper

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1 T water

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Grated cheese of choice

 

Directions: In a skillet, sauté onions in butter until tender. In a bowl, beat 1 egg lightly. Add the onions, potatoes, flour, salt, pepper; mix. Shape mixture into patties; place on greased baking sheet. Lightly beat remaining egg; stir in water. Brush over potato cakes. Sprinkle with grated cheese. Bake at 375° for 25 minutes or until brown.

 

 

CROCK POT POTATO SOUP

From Jean Stainback of Clarksville

 

Ingredients:

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6 cups peeled, cubed potatoes

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5 cups water

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2 cups chopped onion

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1⁄2 cup chopped celery

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1⁄2 cup thinly sliced carrots

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1⁄4 cup butter or margarine

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4 t chicken bouillon granules

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2 t salt

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1⁄4 t pepper

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12-oz. can evaporated milk

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3 T chopped fresh parsley

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Snipped chives, optional

 

Directions: In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Makes 8-10 servings.

 

 

hash Brown casserole

From Edith T. Yeatts of Gretna

 

Ingredients:

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2-lb. bag frozen hash browns

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1 can mushroom soup

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1 can cream of chicken soup

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8 oz. sour cream

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8 oz. shredded sharp cheddar

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1 medium onion

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Dash of garlic powder or salt, optional

 

Directions: Combine all ingredients (potatoes do not have to be thawed). Let sit in refrigerator several hours or overnight, covered. Pour into 13x9x2-inch greased casserole or baking pan. Bake at 350˚ for 1 hour. Great for covered-dish suppers.

 

 

sweet potato casserole

Louise Brower of Aylett

 

Ingredients:

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4 large sweet potatoes

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1 large can crushed pineapple

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8-oz. cream cheese

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1 small jar marshmallow creme

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1 small pkg. nut crumbs

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3 T brown sugar

 

Directions: Cook, peel and slice potatoes. In a bowl, combine pineapple, cream cheese and marshmallow creme. Alternate layers of potatoes and cream cheese mixture in casserole dish, ending with cream cheese layer. Sprinkle nut crumbs and brown sugar on top and bake at 350˚ for 40 minutes.

 

 

sweet & white potato spears

From Virginia Moran of Staunton

 

Ingredients:

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1 1⁄2 lbs. sweet potatoes, cut into spears

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1 1⁄2 lbs. baking potatoes, cut into spears

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1⁄2 cup Kraft Zesty Italian dressing

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1⁄4 cup Kraft grated Parmesan cheese

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2 T chopped fresh parsley

 

Directions: Preheat oven to 375˚. Toss potatoes with dressing and place on heavily greased baking sheet. Bake 30 minutes, turn potatoes and bake 30 additional minutes. Sprinkle with Parmesan cheese during the last 5 minutes. Sprinkle with parsley and serve. Makes 8 servings.

 

 

Quick & easy scalloped potatoes

From Virginia Moran of Staunton

 

Ingredients:

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4 cups thinly sliced potatoes

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2 T butter

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1⁄2 cup chopped onion

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1⁄4 cup chopped green pepper

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1⁄4 cup water

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1 t salt

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1⁄4 t pepper

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1 cup shredded medium cheddar cheese

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3⁄4 cup evaporated milk

 

Directions: Wash and dry potatoes. In a 10-inch skillet, melt butter. Add potatoes, onion, green pepper, water, salt and pepper and cover. Cook over low heat 20 to 25 minutes or until potatoes are tender, stirring occasionally. Stir in cheese and evaporated milk and cover. Cook over low heat until cheese melts and mixture thickens. Do not boil. Spoon into serving dish. Garnish with paprika or parsley flakes. Serves 4.

 

 

Best Sweet potato casserole

From Louise Irby of Gretna

 

Ingredients:

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3 lbs. (about 5 large) sweet potatoes

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4 oz. cream cheese, softened

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3 t brown sugar

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1 t cinnamon

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1⁄4 t nutmeg

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2 cups cranberry almond crunch cereal, crushed

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2 T melted butter or margarine

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1 1⁄2 cups mini marshmallows

 

Directions: Preheat oven to 325˚. Place potatoes on microwavable plate. Microwave on high for 8 minutes. Turn potatoes over, continue cooking for 9 to 10 minutes or until very tender. Let stand 5 minutes. Cut potatoes in half lengthwise. Scoop pulp into large bowl, discard skins. Add cream cheese, brown sugar, cinnamon and nutmeg to pulp. Mash with potato masher to desired consistency. Spoon into 9-inch-square baking dish. Mix cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture. Bake 30 to 35 minutes or until topping is golden brown and mixture is heated through. Makes 10 servings.

 

 

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