Potato Recipes
Potato Soup Recipe
6 slices thin fried bacon, cut into 1-inch pieces
3 carrots, scrubbed clean and diced
3 stalks celery, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1/2 teaspoon Cajun spice mix, plus more if needed
Salt and freshly ground black pepper
8 cups low-sodium chicken or vegetable broth
1 cup milk
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 cup grated Cheddar or Velveeta Cheese
Blackford Breckinridge
Baptist Association
Potato Day Celebration
In Honor of
Raymond Ward
1
Cook broth, potatoes, celery and onions on medium-high heat until
soft. Season with the Cajun spice, 1/2 teaspoon salt and some
pepper. Whisk together the milk and flour, then pour the mixture
into the soup and allow the soup to cook for another 5 minutes.
Remove about half of the soup and mash or use mixer, blender or
processor until completely smooth. Pour it back into the soup pot
and stir to combine. Let it heat back up as you taste for seasoning,
adding more of what it needs. Stir in the cream.
Serve in bowls garnished with the grated cheese and crisp bacon
pieces. The soup can also be frozen.
Psalm 146:7 He upholds the cause of the oppressed and gives food
to the hungry. The Lord sets prisoners free
2
Roasted Red Potatoes
1/3 cup olive oil
1 (1 ounce) envelope dry onion soup mix
2 pounds red potatoes, halved
Preheat oven to 450 degrees.In a large plastic bag, combine the
soup mix, red potatoes and olive oil. Close bag, and shake until
potatoes are fully covered. Pour potatoes into a medium baking
dish; bake 40 minutes in the preheated oven, stirring occasionally
Au Gratin Potatoes
2 to 2 1/2 pounds potatoes
2 tablespoons butter
1/2 cup diced onion
2 small cloves garlic, minced
1 tablespoon fresh chopped parsley
2 tablespoons flour
1/4 teaspoon pepper
1 1/2 cups milk
1 cup shredded sharp Cheddar cheese or Velveeta
salt and pepper, to taste
Home Fries
Peel potatoes and slice thinly. Rinse and cover with water in a medium
4 medium baking potatoes, Russets
3 to 4 tablespoons olive oil or Canola
11/2 teaspoons Creole or Cajun seasoning*
saucepan. Bring to a boil; boil for 2 minutes. Drain and rinse with cold water to
Heat oven to 400/.Peel potatoes, if desired, then slice lengthwise
into thin (between 1/4 and 1/2 inches thick). Slice the slices into
1/4- to 1/2-inch strips. Drizzle a little olive oil into the bottom of a
large, shallow baking pan, such as a jelly roll pan. Spread the oil
around to coat the bottom of the pan. Dry potato strips and toss in a
bowl with 2 to 3 tablespoons of olive oil. Sprinkle about half of the
seasoning over the potatoes and toss. Repeat with remaining
seasoning. Spread potatoes in a single layer in the baking pan.
Bake for about 12 minutes. Stir and turn the potatoes and continue
baking for 8 to 10 minutes longer. Turn again and bake for about
10 minutes longer, until tender and nicely browned. If the
seasoning is salt-free, sprinkle with a little kosher salt as well.
until tender; add minced garlic and parsley. Stir in flour and pepper until
3
stop cooking.
In a saucepan, melt butter over medium-low heat. Add the diced onion and sauté
smooth. Gradually add milk, cooking and stirring over medium-low heat until
thickened.
Stir in cheese until melted and sauce is smooth.
Arrange sliced potatoes in a 2 to 2 1/2-quart casserole, sprinkling layers with
salt and pepper. Pour sauce evenly over potatoes. Cover dish and cook at 350 /
for 40 to 50 minutes, or until potatoes are tender.
Tip * Potatoes should be kept in a cool, dark place with good ventilation. The ideal
storage temperature is 45 to 50 degrees F. At these temperature, the potatoes will keep for
several weeks. Do not store potatoes in the refrigerator, as a temperature below 40
degrees. will cause the potatoes to develop a sweet taste. This is due to the conversion of
starch to sugar, which causes potatoes to darken when cooked.
4
Cheesy Crockpot Potatoes
Cree’s Summer Vegetable Medley
3 C cubed New Potatoes
6 Cups potatoes, thinly sliced
3 C cubed Summer Squash
1 can condensed cream of chicken soup, light or regular
8 oz process American cheese, shredded
Salt and pepper to taste
2 C Cubed Cauliflower
¾ C Green Onions- chopped
1 C Green Peppers - chopped
Combine all ingredients in the slow cooker. Cover and cook on low
for 7 to 8 hours.
4 Strips of bacon fried
3 T Oil
Creek Fried Potatoes
8-10 Potatoes, peeled and sliced
Place oil, onions in large skillet, sauté for 5 minutes, add remaining
ingredients. Salt and Pepper to taste. Cover and simmer, stirring
occasionally. Cree Matlock, age 10
2 Medium unions peeled and sliced
4 Strips of bacon cut in half
1 ½ Stick of butter
Preheat oven to 350/ Butter bottom of Casserole dish, arrange
potatoes on bottom, salt and pepper. Place half of inions on top of
potatoes. Butter and repeat ingredients. Cover with foil and bake
one hour.
Joyce Haycraft
Tip * When selecting potatoes, choose new potatoes for boiling and
salads. They have thinner skins and are firmer.
5
6
Brenda Cooper
West Point
Matthew 6:25 [ Do Not Worry ] “Therefore I tell you, do not worry
about your life, what you will eat or drink; or about
your body, what you will wear. Is not life more than
food, and the body more than clothes?
Brenda Cooper
West Point BC
7
8
Potato Soup
Serves 4-6
5 medium potatoes, peeled and diced
1 onion, peeled and diced
¼ C Celery, diced
Add above to 6 quart pan, cover with water, cook until tender,
drain.
Add ¼ Stick Margarine, salt & pepper to taste
Add 1 ½ Quart of milk, bring to a boil 5-6 minutes,
Optional – add chopped ham, cheese, bacon bits, green onion on top
of servings.
Serve hot with fresh bread or crackers
Faye Veach, West Point BC
Fried Potato Patties
Cold Leftover Mashed Potatoes
1 Egg
2 Small chopped onion
¼ C flour
Brenda Cooper
West Point
Tip * Boiled potatoes should be started in cold water rather than in hot water.
Mix all together, form into patties, fry in Vegetable Oil until brown
on both sides
this allows for a more even cooking and heat penetration from outside to inside
during the relatively long cooking time required. Potatoes are never COOLED in
cold water, unlike most vegetables. This would make them soggy.
Serve warm.
Fay Veach, West Point BC
9
10
Potatoes and Sausage Skillet
1 LB Smoke Sausage Link, sliced
5 Medium Potatoes, sliced
1 Medium Onion, chopped
1 Bell Pepper, chopped
Add all to skillet with oil, fry until tender, salt and pepper to taste.
Faye Veach
West Point BC
Fried Potatoes
8 Medium Potatoes
1 Small Green Pepper
1 Small Onion
½ Stick of Butter
Place above in skillet, fry until tender on low heat.
Joyce Haycraft
Baked Potato Salad
8 Potatoes
½ Cup Chopped Onion
1 C Hellmans Mayonnaise
¼ Cup chopped olives
1 Lb Soft Cheese,
American or Cheddar
½ Lb Bacon
Mike Glenn, Pisgah
Melt cheese in double broiler. Mix with onion, potatoes, and
mayonnaise, place in baking dish. Top with chopped bacon and
olives. Bake 1 hour at 350/
Deanne Estes
11
2 Corinthians 9:10
Now he who supplies seed to the sower and
bread for food will also supply and increase
your store of seed and will enlarge the harvest
of your righteousness.
12
Twice Baked Potatoes
4 large Baking Potatoes
½ C Butter
½ C Sour Cream
1 C Shredded Cheddar Cheese
¼ C Parmesan Cheese
Salt & Pepper
Hash Brown Casserole
16 oz frozen shredded hash browns
1 can cream of chicken (or mushroom) soup
8 oz sour cream
1 stick of butter
1 medium onion diced
Bake Potatoes allow to cool enough to handle. Cut Potatoes in half
scoop out potatoes with spoon, leaving skin intact. Mash Potatoes
and mix with other ingredients. Place potato mixture back in
potatoes. Bake at 325/ for 20 minutes
Combine all the above with salt and pepper put in a greased 13x9
pan top with crushed Ritz crackers and several pats of butter. Cover
and bake at 350 degrees for 45 minutes, uncover and bake an
additional 15 minutes.
Tiffany Lauer, Cloverport
Joyce Haycraft
Portuguese Potatoes
Loaded Potato Soup
2/3 C Butter
¼ C sliced green onions
2/3 C all purpose flour
10 Sliced cooked bacon crumbles
¾ T Salt
1 C Shredded cheddar cheese
¼ T White pepper
6 C Milk
1 C Sour Cream
4 large potatoes, baked, peeled and cubed
6-8 large potatoes-diced w/ peeling on
1 stick butter-sliced by tbsp
1 piece of bread—crumbs
1 tbsp paprika
1/3 box Velveeta
1 large onion/chopped
2 tbsp minced garlic
salt/pepper to taste
Dice potatoes and boil until soft. Drain. Put in 9x13 baking dish.
Add onion, salt, pepper, garlic and mix well. Dice cheese and add to
potato mixture. Add butter, paprika, and breadcrumbs. Bake at 350
until cheese is heated through and bubbly.
Melt butter in large stockpot, stir in flour, salt and pepper. Pour in
milk, bring to boil for 2 minutes stirring constantly. Remove from
heat, whisk in sour cream, add potatoes and onions. Top with
bacon and cheese before serving.
You can make ahead and store in fridge overnight. Baking time will
need to be extended until completely heated through. This recipe
came from my late friend Rachel Hazelip. I always like to share her
name whenever I share the recipe.
Joyce Haycraft
Cindy Stinnett
13
14
Potato Soup
8 large potatoes
2 large carrots
2 celery ribs
1 can chicken broth
½ tsp each: thyme, parsley
2 large tbsp. plain Greek yogurt
CREEK POTATOES
½ gallon milk
1 large onion
salt/pepper
3 tbsp butter
2 tbsp flour
Garnish: shredded cheddar cheese, bacon, green onion
tops/chopped, sour cream or plain Greek yogurt
6-8 potatoes, washed, peeled
2 tbs minced garlic (if desired)
Chunk of ham or bacon
heavy duty foil wrap
Non-stick spray
1 onion sliced
salt/pepper to taste
Spray large piece of heavy duty foil w/ non-stick spray. Add sliced
potatoes, onions, ham/bacon and spices. Either bake in oven 30-45
minutes at 375 or put on grill. Cook until potatoes are tender.
Enjoy!
Wash potatoes very well. Pierce each potato with knife several times
and bake in microwave 5-7 minutes.
Cindy Stinnett
Dice onions, carrots, and celery. Melt butter in soup pot. Add onions,
celery, and carrots. Cook until onions are translucent. Add flour. Add
parsley and thyme. Cook for couple of minutes then add chicken broth.
When potatoes are tender, roughly cut leaving skins on about half.
Add to soup pot. Add salt, pepper. Add Greek yogurt to a cup of milk
and whisk together. Add milk/yogurt mixture with rest of milk to soup
pot. Simmer until desired thickness. Serve w/ garnish.
1 small potato
1-2 bags of powdered sugar
2-3 TBS creamy peanut butter
Cindy Stinnett
Matthew 6:26 Look at the birds of the air; they do not sow or reap or
store away in barns, and yet your heavenly Father feeds
them. Are you not much more valuable than they?
15
POTATO CANDY
Wash potato and boil. When tender, remove from heat and peel.
Mash potato with fork until smooth. Sift powdered sugar onto
potato and stir. Continue with powdered sugar until you have a
dough- like ball. Sprinkle powder sugar on flat surface and roll out
potato dough. Spread an even layer of peanut butter on dough.
Carefully roll dough into a roll/log. Starting at one end, slice into
1/2 “ thick pieces. You may need to cut each piece in half to make
uniform in size. *Hint---make sure your potato is small. The larger
the potato the larger the ball of dough and more volume of
powdered sugar necessary to make into a dough.
Cindy Stinnett
16
Cheesy Potatoes
2 medium potatoes, peeled and cut into 1/2-inch cubes
1/2 cup water
1/2 cup shredded cheddar or Swiss cheese
1 tablespoon butter
1/2 teaspoon seasoned salt
Crumbled cooked bacon
Place potatoes in a large saucepan and cover with water. Bring to a
boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain.
Potato Salad
10-12 Potatoes
6 hard-cooked eggs
1 medium onion, finely chopped
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons white vinegar
2 tablespoons prepared mustard
1/4 cup sugar
Stir in the cheese, butter and seasoned salt. Cook for 2-3 minutes or
until the cheese and butter are melted. Sprinkle with bacon.
1 teaspoon salt
1/4 teaspoon pepper
In a large kettle, cook potatoes in boiling salted water until
tender. Drain and cool. Peel potatoes; cut into chunks. Chop
cooked eggs and add to potatoes with onion.
Stir in mayonnaise, milk, vinegar, mustard, sugar, salt and
pepper. Pour over potatoes; toss well. Adjust seasonings if
necessary. Spoon into a serving bowl. Garnish with egg
slices and paprika (optional) Chill until serving
Denise Hayden
17
18
Scalloped Potatoes
24 ounces Ore-Ida Potatoes O'Brien
1 cup Chopped Onions
2 tablespoons Butter
2 tablespoons Flour
2 cups Low Fat Milk
1 1/2 teaspoons Salt
1/4 teaspoon Cayenne Pepper
8 ounces Sharp Cheddar Cheese Shredded
Paprika
Tasty Mashed Potatoes
1 bag Ore-Ida® Steam n' Mash Cut Russet Potatoes
3 tablespoons Sour Cream
3 tablespoons Ranch Dressing
3 tablespoons Bacon Bits
1/4 cup Sharp Cheddar Cheese Grated
1 tablespoon Chives, chopped
Microwave Steam n' Mash Potatoes according to package
directions. Pour cooked potatoes into bowl; add ingredients;
mash with a potato masher or mixer to desired consistency.
Ore Ida Recipe
Heat oven to 350ºF. Melt butter in medium saucepan over mediumhigh heat. Add onions. Cook 3 minutes, stirring occasionally.
Sprinkle with flour; cook 1 minute. Add milk, salt and cayenne
pepper; bring to a simmer, stirring frequently. Grease or butter an 8
X 8-inch square baking dish or 1-1/2-quart shallow casserole dish.
Layer half of potatoes in dish; spoon half of sauce over potatoes.
Top with half of cheese.
Repeat
layering with remaining
potatoe
s, sauce and cheese.
Sprinkl
e with paprika, if desired.
Bake
30 to 35 minutes or until
bubbly.
Ore Ida Recipe
Party Potatoes
1 can (10 1/2 ounces) Condensed Cream of Chicken Soup
1/2 cup milk
1 1/2 cups sour cream
6 tablespoons butter, melted
1 package (about 30 ounces) country-style hash brown potatoes
2 cups shredded Cheddar cheese (about 8 ounces)
1 cup crushed corn flakes
Heat the oven to 350/F. Stir the soup, milk and sour cream in a
medium bowl. Spread 4 tablespoons melted butter in a 3-quart
shallow baking dish. Spread 1/2 of the hash browns evenly in the
dish. Spread evenly with 1/2 of the soup mixture. Sprinkle with 1/2
of the cheese. Repeat the layers and evenly sprinkle with
the crushed corn flakes. Drizzle the remaining butter over the top.
Bake for 40 minutes or until the mixture is hot and bubbling. Let
cool for 10 minutes before serving.
19
20
Sweet Potato Casserole
3 Cups cooked and mashed sweet potatoes
3/4 Cup sugar
1/3 Cup butter, melted, plus 3 tablespoons melted for
topping
2 Eggs
1 teaspoon vanilla
½ C milk
1 cup brown sugar
2 cup pecans, chopped
Topping
2/3 Cup all-purpose flour
2/3 C butter
Preheat oven to 350/. Mix sweet potatoes, sugar, butter, eggs and
vanilla. Beat with an electric mixer until smooth. Add cream, mix
well. Pour into greased casserole dish. Add topping. Bake for 35
minutes.
Potato Pancakes
2 C grated potatoes
1 Egg
1 Tbsp minced onion
¼ C milk
4-6 Tbsp flour
Mix above well, Season with salt and pepper, drop by spoonfuls
into well oiled pan, brown on both sides.
21
Sweet Potato Gratin
2 Tbsp. olive oil
5 cups onion, sliced
3 Tbsp. dark brown sugar 1/4 tsp cayenne pepper
1/3 cup butter
3 Tbsp. all-purpose flour
2 cups half-and-half
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/2 tsp black pepper, ground
1 1/2 tsp salt
2 cups Parmesan cheese, grated
3 lb sweet potatoes, peeled, very thinly sliced
Preheat the oven to 350/F. Spray a 13-by-9-inch baking dish with
nonstick cooking spray.
In a large skillet over medium-high heat, heat the olive oil. Add half of
the sliced onions and cook 5 minutes, stirring frequently. Reduce the heat
to medium. Cook until the onions are dark golden brown, 10 to 15
minutes, stirring frequently. Sprinkle with 1 1/2 Tbsp. brown sugar and
the cayenne. Remove with a slotted spoon and repeat the procedure with
the remaining half of onions. Add more oil, if needed, and the remaining
1 1/2 Tbsp. brown sugar. Drain well, and combine the onions, tossing
well.
In a small saucepan, melt the butter over medium heat. Sprinkle with the
flour and stir well with a whisk. Cook 2 minutes, stirring constantly.
Gradually whisk in the half-and-half, stirring constantly. Add in the
mustard, paprika, pepper and salt. Cook, stirring frequently, until
thickened. Remove from the heat.
In oiled baking dish, layer in the ingredients in this order: half of
potatoes, half of sauce (about 1 cup sauce) and 1 cup Parmesan. Repeat
with the remaining potatoes, cheese, sauce and top with the reserved
onions. Cover with aluminum foil and bake until the potatoes are tender
when pierced with a knife, about 30 minutes. Remove the foil and bake
until bubbly and the cheese is melted, about more 15 minutes. Remove
from the oven and let stand for 10 minutes before serving.
22
Cheese Potatoes in Foil
Potato Puffs
Large baking potatoes, peeled
4 Slices of cooked bacon
1 Large onion
½ lb sharp cheddar cheese, cubed
1 Stick butter or margarine
Salt to taste
Cracked or coarsely ground pepper to taste
3
2 C plain mashed potatoes
2 Eggs
Salt, pepper to taste
Season potatoes with salt and pepper, mix with eggs. Drop mixture
from spoon into hot deep fat (375/) until brown, about 2 minutes,
drain on paper towels, serve immediately.
Creamy Cheese Potatoes
1 ¼ C Milk
1 Tbsp snipped chives
¼ tsp salt
4 C sliced or cubed cooked potatoes
Paprika
1 8 Oz cream cheese,
softened
½ tsp instant minced
onion
¼ tsp of pepper
Blend milk and cream cheese in medium saucepan over low heat.
Stir in chives, onion, salt. Add potatoes, stirring carefully. Turn
into 1 ½ quart baking dish, sprinkle with paprika. Bake 250 for 30
minutes.
Slice potatoes onto a large piece of foil. Sprinkle with pepper
and salt. Crumble bacon over potatoes. Add onion and cheese on
top. Dot with butter. Wrap loosely and seal well with double fold.
Bake @ 350 / for 1 hour.
Creamed Peas and New Potatoes
11/2 lbs tiny new potatoes (around 15) scrubbed clean
1-1/2 C fresh peas shelled
3 Tbsp Sliced green onion
4 tsp butter
4 tsp all purpose flour
1 C milk
Cook potatoes in boiling salted water 15-20 minutes, drain. Cook
peas and onion in small amount of salted water for 8-10 minutes.
Make a white sauce from butter, flour and milk, dash of salt.
Combine vegetables and sauce.
Tip * Russet potatoes make the best mashed potatoes.
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24
Oven Baked Creek Potatoes
10 Medium Potatoes, sliced
4 Onion sliced thin
2 Lbs bacon
2 Stick butter
Salt and Pepper to taste
Shredded cheese-optional
Worcestershire sauce-optional
Twice Baked Potatoes
3 large baking potatoes
1 tsp olive oil
11/2-2 tbsp warmed mile
11/2 Tbsp melted butter
1 C Sour Cream
5 Oz Shredded sharp cheddar cheese
3-4 slices of cooked and crumbled bacon
Layer bottom of 13x9 pan with foil large enough to cover top and
seal. Begin with layer of potatoes, then onions, then slices of
bacon, drop pats of butter over this, continue to layer until all is
used. Cover with foil. Bake at 400/ for 40-50 minutes. Uncover
and top with shredded cheese if preferred.
I like to sprinkle a small bottle of Worcestershire sauce over
mixture before cooking and let it bake. Gives a little more flavor.
Preheat oven to 400/. Wash potatoes and rub with olive oil. Roll
potatoes in foil, place on cookie sheet, bake for 45-50 minutes or
until tender. Remove from oven and allow to cool enough to
handle. Cut potatoes in half lengthwise, scoop our potato leaving ¼
inch around skins.
Mix milk, butter, sour cream, and ½ cheese, salt and pepper
together until cream. Divide mixture into potato skins. Sprinkle
bacon and remaining cheese over potatoes, return to oven and cook
until heat through and cheese is melted. You can top with other
favorite toppings.
Angie Poole
Baked Potato Fans
Angie Poole
Potato Onion Casserole
3 Medium potatoes, cooked and mashed
1 tsp seasoned salt
½ C sour cream
½ C Cheese Whiz
½ Can French fried onion rings
Add potatoes salt sour cream and Cheese Whiz, beat until fluffy
Turn out in greased baking dish. Bake for 20 minutes @ 350/. Top
with onion rings and bake for 5 minutes longer.
25
4 Small baking potatoes
¼ C Kraft Sun Dried Tomato Vinaigrette
2 Tbsp Shredded Parmesan Cheese
Preheat onion 275/. Scrub potatoes with brush and pat dry. Make 79 diagonal slices across tops about ¾ way toward bottoms.
Place potatoes on lightly greased baking sheet. While slightly
spreading potatoes apart, drizzle each potato with 1 Tbsp of
dressing. Bake 1 hour or until potatoes are cooked through. Place
hot potatoes on serving dish top with shredded cheese.
26
Roasted Red Potatoes
2 Lbs of small red potatoes
½ C Shredded 5 cheese blend
1 Tbsp chopped parsley
½ C Ranch Dressing
¼ C real Bacon Bits
Preheat oven 350/. Mix dressing, cheese, and bacon bits in large
bowl, add potatoes and toss lightly.
Spoon into lightly greased 13x9 baking dish, cover with foil. Bake
40 minutes, remove foil, bake an addition 15 minutes or until
tender. Sprinkle with parsley.
Tarheel Taters
6 medium potatoes
1 lb Velveeta cheese, melted
1 ion diced
1 small jar pimentos
1/3 C butter, melted
Bread Crumbs
Garlic Slat
Parsley flakes
Potato Soup Mix in a Jar
1 3/4 cups instant mashed potatoes
1 1/2 cups dried milk
2 Tbsp. instant chicken bouillon
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt
Combine all ingredients in a bowl; mix well. Put ingredients in a
1-quart jar.
On gift tag write: Place 1/2 cup mix in soup bowl; add 1 cup of
boiling water; stir until smooth.
Peel, dice potatoes, cook until tender. Place in small baking dish.
Add onion, butter and cheese, spreading over potatoes. Sprinkle
with garlic salt, bread crumbs and parsley flakes, scatter pimentos.
Bake at 350N for around 30 minutes.
Tip * The key to a great microwave baked potato is cutting a thin wedge,
lengthwise. This is done so the steam can fully escape from the potato,
resulting in a dry and fluffy pulp.
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28
Ham and Potato Chowder
4 slices Sliced Bacon, diced
1/4 cup unsalted butter
2 cloves garlic, minced
1 onion, diced
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 Tbsp. all-purpose flour
3 1/2 cups milk, or more, as needed
2 russet potatoes, peeled and diced
8 ounce) Diced Ham
Kosher salt and freshly ground black pepper, to taste
POTATO DOUGHNUTS
2 cups sugar
2 cups mashed potatoes
5 tsp. baking powder
1/2 tsp. salt
1 tbsp. melted butter
3 whole eggs
1 cup milk
1/2 tsp. nutmeg or mace
4 cups all-purpose (not bread) flour
Combine all ingredients (a food processor may be used).
Roll out on a lightly floured surface. Adjust dough consistency, if
needed, adding flour if dough is too sticky or a little milk if too
crumbly, until a soft, rollable dough is obtained. Add as little flour
as is possible to avoid having heavy, tough, doughnuts.
Heat a large skillet over medium high heat. Add bacon and cook
until brown and crispy, about 6-8 minutes. Transfer to a paper
towel-lined plate; set aside.
Cut out doughnut shapes using a doughnut cutter, two biscuit
cutters or two glasses (a shot glass is a good size for cutting out the
doughnut holes). Dip the cutters in flour before each cut.
Melt butter in a large stockpot or Dutch oven over medium heat.
Add garlic and onion, and cook, stirring frequently, until onions
have become translucent, about 2-3 minutes. Stir in corn and thyme
until fragrant, about 1-2 minutes.
Use a spatula sprayed with non-stick spray to transfer the doughnuts
to hot oil (about 370/F). Turn once until browned on both sides and
cooked through. If outside of doughnut browns before inside is
cooked, reduce temperature.
Whisk in flour until lightly browned, about 1 minute. Gradually
whisk in milk, and cook, whisking constantly, until slightly
thickened, about 1-2 minutes. Stir in potatoes.
Remove from oil using a slotted spoon and drain on paper towels.
Shake in a brown paper bag filled with granulated sugar (cinnamon
may be optionally added) or dust with confectioners sugar while
still warm.
Bring to a boil; reduce heat and simmer until potatoes are tender,
about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the
chowder is too thick, add more milk as needed until desired
consistency is reached.
For a festive look, drizzle with confectioners icing and sprinkle with
colored jimmies.
Serve warm.
Serve immediately, garnished with bacon, if desired.
29
30
BAKED POTATO SOUP
EASY SWEET POTATOES
5 lbs. potatoes, baked
2/3 stick butter
1 med. onion, chopped
2 boxes Knorr dry leek soup mix
3 tbsp. fresh or freeze dried chopped chives
2 tbsp. fresh or dried parsley
1/2 tsp. black pepper
3 tbsp. chicken flavored instant bouillon
1 1/2 to 2 c. half and half
Minced green onions
Bacon bits
Cheddar cheese, grated
6 c. water
1 lg. can sweet potatoes
1 can apple pie filling
1/2 c. raisins
1/4 c. brown sugar
butter
Drain sweet potatoes. Reserve liquid. Mix ingredients in baking
dish. Add enough liquid to moisten. Dot with butter. Bake at 350
degrees for 20-30 minutes
Saute onion in butter until soft. Using wire whisk, stir soup mix into
6 cup cold water. Add soup mixture, chives, parsley, black pepper,
and bouillon to the onions. Bring to boil over medium high heat.
Reduce heat and simmer, stirring occasionally for 10 minutes. Cube
the baked potatoes, skins on, reserving about 1 cup. Put the reserved
potatoes and 2 cups of the soup mixture into a blender and blend a
few seconds. Add the remainder of the potatoes and the blended
mixture to the soup. At this point, if you wish, you can freeze 1/2 of
the recipe for later use (approximately 6 cups is half). With the
remainder of the soup, add the 1 1/2 cups to 2 cups half and half and
heat slowly being careful not to allow the soup to boil. If you have a
big appetite do not freeze any and add 3 to 4 cups half and half.
Serve topped with minced green onions, bacon bits, and grated
cheese.
Arrange slices of cooked or canned sweet potatoes in baking dish.
Dot with butter. Pour pancake syrup over potatoes. Sprinkle with
cinnamon or ginger. Bake at 400 degrees for 15-20 minutes.
QUICK AND EASY SWEET POTATOES
MAMA'S EASY SWEET POTATO BISCUITS
1 c. mashed sweet potatoes
1/4 c. sugar (heaping)
1/2 stick butter, melted
Pinch of salt
1/2 tsp. baking powder
Bisquick baking mix
Mix all ingredients together. Add biscuit mix until dough can be
handled. Grease hands. Make biscuits small, pat down. Bake at 450
degrees until well done.
31
32
COUNTRY POTATO SALAD
6 strips bacon
2 lbs small red potatoes
1 bell pepper, seeded and chopped
1 green onion, minced
1 clove garlic, minced
2 hard boiled eggs, chopped
1/2 cup real mayonnaise
1 Tbsp cider vinegar
1/4 teaspoon celery seed
1 teaspoon brown mustard
salt and pepper, to taste
In a skillet, sauté bacon, green pepper and garlic just until edges of
bacon become crispy. Drain on paper towels. Reserve a few Tbsp.
of the drippings from the bacon.
Place potatoes in cold water in a medium saucepan. Add 1 teaspoon
salt and a small amount of the reserved bacon drippings. Boil until
fork tender, about 15 minutes. Drain and cool. Cut into 1 inch
cubes.
In a small bowl, combine mayonnaise, mustard, cider vinegar,
celery seed, salt, and pepper.
PARMESAN POTATO SALAD
6 med. potatoes (2 lbs.)
1 (9 oz.) pkg. frozen French style green beans
1 c. creamy cucumber salad dressing
1/3 c. chopped fresh parsley
1/4 c. grated Parmesan cheese
1 (13 3/4 oz.) jar marinated artichoke hearts, drained and quartered
Cook potatoes, uncovered, in boiling salted water 25-30 minutes or
until tender; drain well. Let cool; slice. Cook beans according to
package directions; drain.
In small mixing bowl combine salad dressing, parsley, and
Parmesan cheese. In large salad bowl combine potatoes, green
beans, and artichokes. Toss gently with dressing mixture. Cover and
chill at least one hour
Then God said, “I give you every
seed-bearing plant on the face of the
whole earth and every tree that has fruit with seed
in it. They will be yours for food..
Genesis 1:29
Combine potatoes, green onion, and chopped eggs; add bacon,
pepper and garlic mixture. Season with salt and pepper, to taste.
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34
ITALIAN POTATO SALAD
Dressing:
1 1/2 cups olive oil
2-3 (or more) cloves garlic, pressed
3/4 cup red wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of thyme (optional)
pinch of red pepper flakes
Salad:
2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings
Combine ingredients for salad dressing. Slice vinegar peppers into
strips. Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender. Remove
from heat and drain. Cover and let sit 10 minutes to finish cooking.
Cut potatoes into bite sized pieces and set aside in a serving bowl.
In the same pan, bring remaining ingredients to a boil, then remove
from heat. Allow to cool several minutes and add cooked potatoes
(they should still be hot). Allow potatoes to marinate for 10
minutes, then remove with a slotted spoon.
Season to taste with salt and pepper. Serve warm or cold.
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PICNIC POTATO SALAD
2-3 lbs potatoes
3/4 lb dry/smoked style sausage or cold cuts (prosciuto, salami)
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1 teaspoon anchovy paste (optional)
1 large red onion, chopped
1/4 cup fresh parsley, chopped
3 stalks celery, finely chopped
1 large red bell pepper, chopped
1/2 teaspoon Dijon mustard (optional)
1 cup chick peas or white beans (optional)
salt and pepper, to taste
1/4 teaspoon dry or 1 teaspoon fresh oregano, chopped
1/4 teaspoon dry or 1 teaspoon fresh basil, chopped
Slice the sausage lengthwise into quarters, then cut each into slices
1/4 inch thick. In a Dutch oven or heavy pot, boil the potatoes in
their jackets with just enough water to cover, adding 1 teaspoon salt
per quart. Bring the water to a boil and reduce to a simmer,
continuing to cook until fork tender, about 15 minutes. Drain and
return to saucepan, shaking over low heat to reduce some of the
moisture. Remove skins, cut into 3/4 inch cubes and season with
salt, pepper, and a few spoonfuls of good quality red or white wine
vinegar. In a skillet, sauté the sausage or prosciuto cubes until done
in a few teaspoons of olive oil. When sausages are nearly done or
prosciuto is heated through, add onions and peppers, bring to high
heat just to sear 1-2 minutes. Add remaining ingredients (except oil
and vinegar), stir well. Remove from heat. Transfer mixture using a
slotted spoon to bowl with potatoes. Toss all ingredients together in
serving bowl or storage container. Taste and adjust seasonings
adding salt, pepper, vinegar, and herbs as desired.
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BARB'S POTATO SALAD
5 lbs Russet potatoes (cubed and cooked)
12 eggs (hard boiled and shelled)
12 green onions thinly sliced
8 red radishes thinly sliced and quartered
4 stalks of celery, thinly sliced
1 tbsp yellow mustard powder or to taste
2 cups Miracle Whip Salad Dressing
salt and pepper, to taste
Boil potatoes 6-8 minutes until done but not over done. Drain. Let
cool boil eggs cool and shell. Thinly slice green onion, celery,
radishes should be thinly sliced and quartered (smaller is better).
In a bowl, mix mustard powder, Miracle Whip Salad Dressing, salt
and pepper.
In a large bowl, mash eggs mix it all together refrigerate for 3-4
hours the long it sits the better it gets.
And yes, it must be Miracle Whip Salad Dressing, no substitutes! (I
was never a fan of pickle or vinegar in a potato salad.)
B. King
37
GREAT AMERICAN POTATO SALAD
1 c. Miracle Whip salad dressing
1/2 tsp. celery seed
1/2 c. chopped sweet pickles
1/2 c. chopped onion
1/2 c. celery slices
1 tsp. Kraft prepared mustard
1/8 tsp. pepper
4 c. cubed cooked potatoes
1/2 tsp. salt
2 hard booked eggs, chopped
Combine salad dressing, mustard, celery seed, salt and pepper, mix
well. Add potato, eggs, onion, celery and pickles. Mix lightly. Chill.
Weights and Measures
1 tablespoon=3 teaspoons (tsp)
1/16 cup =
1 tablespoon
1/8 cup =
2 tablespoons
1/6 cup =
2 tablespoons + 2 teaspoons
1/4 cup =
4 tablespoons
1/3 cup =
5 tablespoons + 1 teaspoon
3/8 cup =
6 tablespoons
1/2 cup =
8 tablespoons
2/3 cup =
10 tablespoons + 2 teaspoons
3/4 cup =
12 tablespoons
1 cup =
48 teaspoons
1 cup =
16 tablespoons
1 cup=
8 ounces
1 pint (pt) = 2 cups
1 quart (qt) =2 pints
4 cups =
1 quart
1 gallon (gal) =4 quarts
16 ounces (oz) =1 pound (lb)
38
SWEET POTATO SALAD
Salad:
4 c. peeled and cubed sweet potatoes
3 c. water
1 (8 oz.) can crushed pineapple, drained (reserve juice)
1/2 c. raisins
1/2 c. coconut
1/2 c. chopped pecans
Combine the sweet potatoes and water in large saucepan. Cook over
high heat until tender but not mushy. Drain well and allow to cool
completely. When the sweet potatoes are cooled, add drained
pineapple, raisins, coconut, and pecans. Mix well. Stir in salad
dressing and mix well.
DELMONICO POTATOES
8 - 9 red potatoes
1/2 lb. New York cheddar cheese, grated
1 tsp. dry mustard
1 1/2 tsp. salt
Dash nutmeg
Dash paprika
Dash pepper
1/2 pt. whipping cream, not whipped
1 c. milk
Boil potatoes for 15 to 20 minutes. When cooled, peel and shred
with largest grater and put in a buttered oblong baking dish. Heat
remaining ingredients until cheese melts. Pour over grated potatoes
and refrigerate 24 hours. Bake at 325 degrees for 1 hour until
golden brown. Serves 5 to 6. May double for 10 to 12 guests for a
buffet. Very good with baked ham, steak or pork chops.
Pineapple Cream Dressing:
POLISH POTATO SALAD
1/4 c. mayonnaise
1/4 c. buttermilk
1 tbsp. light brown sugar
1 tsp. Dijon mustard
1/4 tsp. celery seed
1 tbsp. pineapple juice
Combine all dressing ingredients. Mix until well blended.
10 red potatoes
1/4 c. vinegar
1/2 pt. sour cream
2 tbsp. parsley flakes
1/2 c. Wesson oil
2/3 c. salad dressing
2 bunches green onions
Cook potatoes in their jackets. Peel, salt and pepper to taste. Heat
Wesson oil and vinegar to boiling. Pour over diced potatoes and let
marinate for at least 1 hour. Mix sour cream and salad dressing.
Add to potatoes. Chop onions and mix with parsley flakes. Add to
potato mixture. Let blend for several hours or overnight.
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40
POTATOES, ONIONS AND EGGS
SWEET POTATO BREAD
5 large potatoes
3 large sweet onions
2 slices bacon (optional)
pinch of sage (optional)
4 cloves garlic, peeled
4 Tbsp. olive oil
sea salt, to taste
coarsely cracked black pepper
4 eggs
1/4 tsp garlic powder (optional)
This is an old German dish which makes for a hearty breakfast or
lunch.
In a heavy bottom skillet (we used a smoothly surfaced old cast iron
skillet) sauté bacon until crisp and then crumble it into 2 Tbsp olive
oil.
3 cups sugar
1/2 cup vegetable oil
1/2 cup butter, melted
4 eggs
3 1/2 cups sifted flour
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup water
2 cups cooked sweet potatoes
1 cup chopped walnuts or pecans (optional)
Wash and peel potatoes and onions. Cut potatoes into 1 1/2 inch
cubes and slice onions lengthwise. Sauté onions and potatoes in
olive oil and bacon. Add whole peeled garlic cloves after 10
minutes or so, turning until they obtain a roasted color on both
sides; mash roasted garlic into the olive oil with a fork. Turn
potatoes with a spatula to brown on all sides. Add sage. When
potatoes are tender and browned, break eggs into a small bowl, one
at a time, and stir (don't beat) lightly with a fork, leaving the egg
yolk and white mostly separated. Drizzle egg over the top of the
potatoes in the skillet. Do not stir. Continue until all eggs are used.
Sprinkle with salt, pepper, and garlic powder. When eggs begin to
set, stir the potatoes to break up the eggs. Cover and cook for a few
minutes over low heat.
Preheat oven to 350/
Serve hot.
Bake at 350/ for about 60 minutes or until done.
41
In the bowl of an electric mixer, combine eggs, oil, and
melted butter. Beat for 45 seconds. Add eggs, one at a
time, beating well after each addition.
Whisk together dry ingredients and add to egg mixture,
alternately with water. Stir in sweet potatoes, vanilla and
chopped nuts, if using.
Transfer batter into 3 buttered and floured loaf pans.
42
SWEET POTATOES WITH MARSHMALLOWS
3 cups mashed sweet potatoes
2 Tbsp. butter
3/4 teaspoon salt
2-4 Tbsp. honey or brown sugar (to taste)
1 egg, well beaten
1 dozen marshmallows
Butter a casserole or baking dish.
In the bowl of an electric mixer, beat 2 Tbsp. of melted butter,
honey or sugar, mashed sweet potatoes, egg and salt.
CREAMY CHEESY MASHED POTATOES
6 medium (about 2 pounds total) potatoes, peeled and cut into
1-inch chunks
3/4 cup Evaporated Milk
1/4 cup (1/2 stick) butter
1 cup (4 ounces) shredded cheddar cheese
PLACE potatoes in large saucepan. Cover with water; bring to a
boil. Cook over medium-high heat for 15 to 20 minutes or until
tender; drain.
When mixture is smooth, transfer to the casserole dish. Dot with 2
Tbsp. of butter and top with the marshmallows.
RETURN potatoes to saucepan; add evaporated milk and butter.
Beat with hand-held mixer until smooth. Stir in cheese. Season with
salt and ground black pepper.
Bake in a preheated 350/ oven until the tops of the marshmallows
are golden brown.
NOTE: Chopped green onions, chopped parsley or cooked,
crumbled bacon may be added to mashed potatoes.
Psalm 111:5
He provides food for those who
fear him; he remembers his
covenant forever.
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44
AMISH POTATO DUMPLINGS
4 potatoes
1/2 cup plain bread crumbs
2 tbsp. fresh parsley, minced (optional)
1 egg
2 tbsp. milk
1/2 tsp. salt
1 tbsp. flour
Boil potatoes in their jackets and allow to cool. Peel and put
through a potato ricer (do not use a food processor, but a
hand beater may be used).
Combine the bread crumbs with the egg and milk, then add
the riced potatoes, parsley and salt. If too stiff, add another
egg.
Mold the mixture into small balls the size of walnuts, roll
them in flour very lightly and lower on a perforated spoon
gently into salted boiling water.
Tip: Color the flour by sprinkling the surface lightly with
paprika, if desired. The dumplings can also be flavored with
a pinch of thyme.
SWEET POTATO PANCAKES
1 cup sifted flour
1 tsp. baking powder
2 tbsp. sugar
1/2 tsp. ground cinnamon
pinch ground cloves
2/3 cup cooked, mashed sweet potatoes
2 tbsp. butter, melted
1 egg, beaten
1 1/4 cups milk
In a large bowl, combine flour, baking powder, sugar and
spices.
In a separate bowl, whisk together remaining ingredients
until smooth.
Add potato mixture to flour mixture and mix until blended.
Spray a griddle with non-stick spray (or brush with
vegetable oil).
Drop 2 large Tbsp (for each pancake) onto sizzling hot
griddle. Lower heat and cook until bottom of pancake is
nicely browned and tiny bubbles form along top edges; flip
with spatula. Brown other side.
Cover the pot and boil for 10 minutes.
Sprinkle lightly with chopped parsley and paprika for more
color. Serve while still hot with melted butter.
These dumplings are also good in chicken soup.
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46
MONTEREY JACK CHICKEN SAUSAGE POTATO HASH
From the kitchen of Johnsonville® sausage.
3 medium russet potatoes, washed and cubed
2 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
1 medium green or red bell pepper, chopped
1/4 cup olive oil
1/4 tsp salt
1/8 tsp pepper
1 package (12 oz.) Johnsonville® Chipotle Monterey Jack
Cheese Chicken Sausage, cut into 2-inch pieces
Preheat oven to 400/F. In a large bowl, combine the
potatoes, onion and bell pepper. Add the oil, salt and pepper;
toss to coat. Transfer to a greased shallow baking pan. Bake
for 40-45 minutes or until potatoes are tender and lightly
browned, stirring occasionally. Arrange sausage over
vegetables. Bake 10 minutes or until sausage is heated..
Microwave Potato Casserole
1 1/4 lbs. Yukon Gold potatoes, very thinly sliced; 1 cup
quartered and thinly sliced onion; 1 cup shredded reduced-fat
sharp Cheddar cheese; 1/2 teaspoon Italian herb seasoning ; 1/2
cup stock or reduced-sodium broth; 1 1/2 teaspoons Dijon
mustard; 1/2 teaspoon garlic salt
Spray an 8-inch microwave-safe baking dish with nonstick
cooking spray. Place 1/3 of the potatoes and 1/2 of the onions on
the bottom of the dish and sprinkle with 1/3 the cheese and 1/2 the
herbs. Repeat layers, then top with the last 1/3 of the potatoes,
layering potatoes so that there is a solid layer of potatoes with no
gaps; sprinkle with remaining cheese. Stir together stock, Dijon
and garlic salt and pour over the potatoes. Cover with plastic wrap
and microwave on HIGH for 20 minutes. Use oven mitts to
remove dish from microwave; carefully remove cover from dish
due to steam build-up and serv
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48
Special thanks to Rev. Raymond
Ward. Any recipes included in this
collection without a submitted name
came from his great collection of
Raymond’s Rollicking Religious Tate
Recipes!
Special thanks to everyone who
submitted a recipe.
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50
Contents
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
Potato Soup
Roasted Red Potatoes, Home Fries
Au Gratin Potatoes
Cheesy Crockpot Potatoes, Creek Fries
Cree’s Summer Vegetable Medley
Cheesy Potato Soup
Baked French Fries
Hash Brown Casserole
Potato Soup, Fried Potato Patties
Potatoes & Sausage, Fried Potatoes, Potato Salad
Gluten Free Potato Waffles
Twice Baked Potatoes, Loaded Potato Soup
Hash Brown Casserole, Portuguese Potatoes
Potato Soup
Creek Potatoes, Potato Candy
Cheesy Potatoes
Potato Salad
Scalloped Potatoes
Tasty mashed Potatoes, Party Potatoes
Sweet Potato Casserole, Potato Pancakes
Sweet Potato Gratin
Potato Puff, Creamy Cheese Potatoes
Cheese Potatoes in Foil, Peas & New Potatoes
Creek Potatoes, Potato Onion Casserole
Twice Baked Potato, Baked Potato Fans
Roasted Red Potatoes, Tarheel Taters
Potato Soup mix in a Jar
Ham & Potato Chowder
Potato Doughnuts
Baked Potato Soup
Easy Sweet potatoes, Sweet Potato Biscuits
Country Potato Salad
Parmesan Potato Salad
Italian Potato Salad
Picnic Potato Salad
Barb’s Potato Salad
Great American Potato Salad
Sweet Potato Salad
Delmonico Potatoes, Polish Potato Salad
Potatoes, Onions And Eggs
Sweet Potato Bread
Sweet Potatoes with Marshmallows
Creamy Cheesy Mashed Potatoes
Amish Potato Dumplings
Sweet Potato Pancakes
Chipotle Monterey Jack Chicken Sausage Potato Hash
51
More Hints on Potatoes
Stand potatoes on end in muffin tins if you're baking several.
Skewer a potato with an aluminum baking pin to cut baking time in half
(not in a microwave oven).
For crispier skins, bake at 425 degrees F for 45 to 60 minutes.
Bake extra potatoes and use leftovers for hash browns the next day.
Rub a little oil, butter, or bacon drippings on potatoes before baking for
crispier skins.
Cut leftover baked potatoes into 1/2-inch pieces and brush with olive oil
and seasonings. Bake at 425 degrees, turning occasionally, for about 35
to 45 minutes.
Cut leftover skins in strips and brush with olive oil. Bake at 400 degrees F
for about 10 minutes, until crispy. Season to taste and use as a snack
with dip or crumble on soups or salad.
For fries after cutting potatoes, soak in cold water for at least 30 minutes.
Dry potatoes thoroughly before frying.
For mashed potatoes add evaporated skim milk instead of whole milk.
For lighter mashed potatoes, beat in more milk and leave out the butter.
Don't overbeat mashed potatoes - overbeating can cause starchy, sticky
mashed potatoes.
Use leftover mashed potatoes to thicken soups and sauces, or dip in
beaten egg and crumbs, refrigerate for an hour, and fry until crispy.
Beat in herbs, seasonings, roasted garlic, minced vegetables, or grated
cheese for added flavor and color.
Toss roasting potatoes (small halved or medium to large ones cut in
quarters or eighths) in olive oil, or a melted butter and oil combination.
Roast for 1 to 1 1/2 hours in a preheated 375 degree oven, or until
golden brown outside and fork-tender inside.
Turn often for uniform browning and crispness. Use pan drippings,
bacon drippings, or lard for extra flavor.
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