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Subject: Help! Our potatoes are boring!
Newsgroups: rec.food.cooking

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From: Jason Makela <faceman[at]tbcnet.com>
Date: Thu, 04 Sep 1997 19:54:45 -0500
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Hi there group.

I'm a potato junkie, and so are all of my roommates.. We're not
particularly rich, either, so we have ample opportunity to indulge in
our addiction.  Only thing is, the spuds are getting kinda boring.

I was wondering if any of you had a wierd or wild recipe for putting
over potatoes?  Baked, mashed, sliced &amp; fried, it doesn't matter.  We
were just discussing the idea, and I thought I'd see what was out there.

Thanks very much in advance..

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From: shipley[at]swcp.com (Susan Shipley)
Date: Thu, 04 Sep 1997 21:46:00 -0700
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One of my bookmarks is Jeff Anderson's Deranged Spud Homepage at
http://www.primenet.com/~andspud/   

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From: MissD[at]webzone.net (Miss D)
Date: Fri, 05 Sep 1997 03:09:06 GMT
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Pardon the lack of accuracy...  I seldom measure things :-)

Greek Oven roasted chicken and potatoes

whole chicken (cut into pieces)
6-8 potatoes cut into wedges
garlic (lots... t he more the merrier)
onion
olive oil (Kalamata of course)
lemon juice (1 to 2 whole lemons worth)
white wine (bout 1/2 cup)
Greek seasoning (I use Old George's)
oregano
chicken boullion cube
poultry seasoning (optional)

add potatoes, garlic, and onions to baking pan, sprinkle with
seasonings.  Place chicken on top, and sprinkle with seasonings again.

Add liquids and boullion cubes.  Bake til chicken is done.

you can also just do the taters if you want, but the chicken is really
good...

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From: quando6[at]aol.com (Quando6)
Date: 5 Sep 1997 22:54:33 GMT
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Want a low fat, low calorie recipe for great spuds??!!  Try this very
complicated recipe:  Nuke a potato in your microwave 'till done. Put on a
plate, and "mash" down.  Sprinkle a no-fat Italian dressing ( 7-Seas is my
favorite) on top.  Enjoy!!!!

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From: Pam Jacoby <Pamela.Jacoby[at]Unisys.com>
Date: Fri, 05 Sep 1997 15:17:25 -0500
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Hope these help.

Gratin Dauphinoise

1 garlic clove, halved
2 c. whipping cream
2 c. milk
1 tsp nutmeg
3 1/2 lb russets, peeled and thinly sliced
1 c. grated cheddar (or more)

Rub garlic all over inside of 13- x 9-in. baking dish.  Place garlic in
sauce pan and add cream, milk, and nutmeg.  Bring to simmer.  Layer
potatoes in pan, salting and peppering each layer.  Pour milk mixture
over potatoes; sprinkle with cheese.  Bake in oven preheated to 375° for
1 hr 45 minutes, til golden.  Serves 8


Scalloped Potatoes And Parsnips 

1 large red onion
2 tablespoons water
2 parsnips (about 1/2 pound)
2 small russet (baking) potatoes (about 3/4 pound total)
1 1/4 cups low-fat (1%) milk
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
a pinch freshly grated nutmeg

Halve onion lengthwise and cut crosswise into 1/4-inch-thick slices. In
a large saucepan cook onion in water, covered, over moderate heat,
stirring occasionally, 5 minutes, or until softened. Remove cover and
cook onion until any liquid in saucepan is evaporated.
Preheat oven to 425°F.

Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes
crosswise into 1/8-inch-thick slices. In a 2-cup measure or bowl whisk
together milk, broth, and flour until combined well. Add milk mixture to
onion with parsnips, potatoes, nutmeg, and salt to taste and simmer,
stirring frequently, 1 minute.

Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish
and bake in lower third of oven 45 minutes, or until top is golden brown
and potatoes are tender when pierced with a knife.

Serves 4. 


Potato Soup With Swiss Cheese 

10-12 firm potatoes
Butter
Salt
Cream
3 slices bacon
1 large white onion, diced
1 tablespoon chopped parsley
Dash each of nutmeg, cayenne pepper, mustard
1 teaspoon Worcestershire sauce
Top milk or light cream
Swiss cheese, grated

Boil and mash potatoes, and mix in the butter, salt and cream. Crisp the
bacon and finely crumble it. Cook the onion in the bacon fat till tender
but not dark. Add to mashed potatoes along with parsley, cayenne,
mustard, nutmeg and Worcestershire. Add enough top milk or light cream
to give the consistency of cream soup. Sprinkle crumbled bacon and
grated cheese over the top and brown lightly in the oven. Serve piping
hot.

Serves 6. 


MASHED POTATOES AND PARSNIPS WITH CARAMELIZED ONIONS 

6 tablespoon (3/4 stick) butter
2 1/2 large onions, halved, sliced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried

6 parsnips, peeled, sliced
4 large russet potatoes, peeled, sliced
1 cup milk, heated

Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high
heat. Add onions and cook until golden, stirring often, about 15
minutes. Mix in rosemary. (Can be made 4 hours ahead. Cover and let
stand at room temperature.)

Bring large pot of salted water to boil. Add parsnips and potatoes; boil
until tender, about 20 minutes. Drain well. Return vegetables to pot;
mash. Add warm milk and 4 1/2 tablespoons butter; stir until smooth.
Stir in onion mixture. Season with salt and pepper. (Can be made 6 hours
ahead. Cover; chill. Rewarm over medium-high heat, stirring frequently
and adding more milk if too dry.)

6 Servings


MASHED POTATOES WITH LEEKS AND SOUR CREAM 

3 tablespoons butter
4 large leeks (white and pale green parts only), quartered lengthwise,
thinly sliced crosswise
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
2 1/4 cups water

1/4 cup sour cream

Melt butter in heavy large saucepan over medium heat. Add leeks; sauté
until just beginning to color, about 15 minutes. Add potatoes and water.
Season with salt. Increase heat to high; bring to boil. Cover; boil
until potatoes are tender, about 20 minutes. Uncover; boil until almost
all liquid evaporates, about 5 minutes.

Mash potatoes coarsely; mix in sour cream. Season with salt and pepper.
(Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm
over low heat, stirring.) Transfer to large bowl.

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From: Doris Dunn <djdunn[at]rogers.wave.ca>
Date: Fri, 05 Sep 1997 21:36:43 -0700
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This is my best company potato recipe.  It is truly out of this world.

Potato Supreme

1 onion finely diced
2 T. sugar
salt and pepper
2 T. water
3 T. margarine
3 T. cider vinegar
3 c. hot diced cooked potatoes
1/2 c. sour cream

simmer first 6 ingredients for 5 min.  add potatoes and stir. add  sour
cream and stir.  Bake in a casserole dish at 350 for 15 min.

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From: Mark Kilinski <markk[at]gate.net>
Date: 8 Sep 1997 14:19:42 GMT
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These are a popular request at my house:

Roasted Garlic Mashed Potatos

3 lb. Yukon Gold Potatos, peeled and cubed
1 head Roasted Garlic, peeled and mashed
1 cup Heavy Cream (+ more if required)
1/2 stick Unsalted Butter
Kosher Salt and Black Pepper

Boil the potatos until tender.  Drain and return to pan.  Cook for a minute
or two over medium heat until they dry out... this is very important!!!

Add the butter, garlic, 1/2 cup of the cream, and salt/pepper to taste.  
Mash potatos until the ingredients are blended.  Add more cream until the 
consistency is the way you like it, usually about 1 cup total but it does
vary.

Hope you enjoy 'em... they have a remarkable and intense flavor.

PS Make sure you taste them and adjust the salt and pepper before serving.

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From: <daughney[at]wpi.edu>
Date: Tue, 9 Sep 1997 15:37:24 -0400
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Try mashing garlic cloves in your mashed potatoes. great.

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From: booktrader[at]aol.com (Matthew Osborn)
Date: 16 Sep 1997 17:31:44 GMT
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From: _The International Spud: Fun and Feast with the World's Favorite
Tuber_ by Mara Reid Rogers...

Potato Pizza with Caramelized Shallots

Makes 1 9-inch pizza, Serves 2, 3 slices per serving.

Dough:
Olive oil, to grease bowl and pizza pan
2 medium-sixed cooked baking potatoes, peeled and mashed     (enough to
make 1 cup firmly packed smooth mashed potatoes)
2 cups sifted bread flour, plus more to dust work surface and      knead cough
1 tablespoon finely chopped fresh sage or 1 1/2 teaspoon ground      dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon active dry yeast
1/2 cup warm milk 
1/2 teaspoon sugar

Topping:
1/4 cup (1/2 stick) unsalted butter
12 ounces shallots, very thinly sliced
1 tablespoon sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
6 ounces part skim-milk mozzerella, shredded
6 strips lean slab bacon, fried until crisp, cumbled, to garnish
8 whole fresh basil leaves, to garnish

1. Lightly oil a 9-inch pizza pan

2. To prepare the dough: In a large bowl combine the mashed potatoes,
bread flour, sage, salt and pepper. In a separate heatproof bowl whick
together the yeast with the milk. Add the sugar and whisk together until
the yeast is dessolved. Set aside for about 10 minutes or until the surface
is frothy. (note: if bubbles do not appear within 10 minutes, discard
mixure and repeat process.)

3. Sitr the yeast mixture into the potato mixture and mix until a soft
dough forms. Transfer the dough to a lightly floured work surface and knead
about 20 turns, or until dough is smooth and elastic. Lightly grease a
medium bowl with the oilive oil. Transfer the dough to the bowl and turn
the dough once to coat it with the oil. Cover with a towel and let stand in
a warm, draft-free place about 1 1/2 hours or until doubled in size.

4. Transfer the dough to a lightly floured work surface, gently punch
dough down, and knead 2 turns more. Place the cough on the oiled pizza pan
and using your fingers press the dough out so it spreads to the edge to
form an even crust. Pinch the edge to form a 1-inch high rim.

5. To prepare the topping: In a heavy large skillet over medium heat, melt
the butter. Add the shallots and cook, covered, stirring occassionally, for
about 20 minutes.

6. Stir in the sugar, red wine viegar, salt, andpepper and cook, stirring,
for 5 to 8 minutes or until the shallots are a deep golden brown.  (The
shallot mixture can be prepared up to 1 day in advance. Let cool to room
temperature, wrap, and refrigerate.)

7. Preheat the oven to 425 F.

8. Drain the shallot mixutre and spread the mixture over the dough to the
edge. Distribute the shredded mozzarella over the top, and sprinkle with
the bacon. Bake for 15 to 20 minutes or until the cheese is melted and the
dough is crisp and golden. Cut into 8 slices and place a whole basil leaf
on each slice, the tip of the leaf pointing towards the center. Serve at once.

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From: Mary F <maryf[at]earthlink.net>
Date: Tue, 16 Sep 1997 20:34:40 -0400
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A quiche.  Buy premade pie crust.  Boil the potatoes (whole or halved)
for about 20 minutes.  Put crust into a deep dish pie shell.  Brush
with olive oil.  Slice potatoes thinly and layer into crust, then
layer with thinly sliced tomatoes, salt and pepper to taste, more
potatoes, then top with grated or sliced cheese (either cheddar or
swiss depending on your taste).  You can also add other herbs to it
if you like, according to your taste.  Tarragon is nice, especially
if you add some sliced and sauteed onions.  Otherwise, basil and
parsely and oregano team well.  If using swiss cheese or a mozzarella,
drizzle with a bit of olive oil.  Bake
at 350 for about 30 minutes.
tomatoes


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