Recipes Included On This Page Potato Nachos Potato Salad from Tina Potato Soup with Andouille Smoked Sausage Potato Soup with Dumplings Potato-Zucchini Au Gratin Potatoes Romanoff Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Potato Nachos Recipe By : Taste Of Home Cooking School Recipe Collection Spring, 2000 Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large baking potato 1/8 teaspoon salt 1 jar taco sauce (8 oz) 1/2 cup green onions -- sliced 1/2 cup green chilies -- chopped 1/2 cup Cheddar or Monterey Jack cheese -- shredded 1/2 cup ripe olives -- sliced Scrub potato and cut into 1/4 inch slices. Arrange slices in a single layer on a greased broiler pan; sprinkle with salt. Broil 4 inches from heat until golden brown. Turn; broil until brown and tender. Drizzle with taco sauce; garnish with onions, chilies, cheese and olives. Microwave directions: Arrange potato slices in a single layer on a microwave safe pie plate or baking dish; sprinkle with salt. Drizzle with half of the taco sauce. Cover with plastic wrap; cook on high for 4 - 5 minutes or until tender, rotating dish once. Drizzle with remaining taco sauce; garnish with onions, chilies, cheese and olives. Cover and microwave 30 -60 seconds longer or until cheese is melted. Contributed to the FareShare Gazette by Sandy; 18 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 4g Fat (26.4% calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 438mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Potato Salad from Tina Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 kilograms Desiree potatoes -- (5 pounds) [red/smooth skin] - leave skins on 1 1/4 cups sour cream -- (300ml/1 carton) 4 middle rasher bacon slices -- chopped 1 teaspoon Dijon mustard 2 teaspoons seeded mustard 2 tablespoons red wine vinegar salt and pepper to taste Simply boil the chopped potatoes. Whilst these are boiling fry the chopped bacon until crispy. In a bowl add sour cream, both mustards and the vinegar. Mix together and then add to the bacon stirring in the fry pan to maintain the flavours. Finally, pour dressing over drained potatoes and serve. That's it. MC format by Hallie. Contributed to the FareShare Gazette by Tina; 28 September, 2001. www.fareshare.net Kind regards, Tina Minglis - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 52 Calories; 5g Fat (85.2% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 18mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Potato Soup with Andouille Smoked Sausage Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped onions -- divided 5 tablespoons margarine 1/2 cup all-purpose flour 2 tablespoons unsalted butter 1 pound andouille smoked sausage -- cut into 1" slices 1 1/2 quarts pork stock 1 tablespoon fresh parsley -- minced 1 teaspoon salt 1/2 teaspoon cayenne 1/2 teaspoon black pepper 3 pounds Idaho potatoes -- peeled and sliced crosswise about 1/2 inch thick, about 2 quarts sliced Place 1 cup of the onions in a bowl. Have a wooden spoon handy even if you use a metal whisk to make the roux. Heat the margarine (the traditional recipe would have called for pork lard) in a 2-quart Dutch oven over high heat until hot, 2 to 3 minutes. using a long-handled wooden spoon, gradually stir the flour into the hot margarine. Cook, whisking constantly or stirring briskly, until roux is medium brown, about 5 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and with a wooden spoon immediately stir in the reserved 1 cup onions. Continue stirring until roux stops getting darker, about 3 minutes. Set aside. In a large skillet, heat the butter over high heat until half melted. Add the andouille and cook about 3 minutes, turning andouille and scraping pan bottom occasionally. Add the remaining 1 cup onions, turn heat to medium, and continue cooking until andouille and onions are well browned, 6 to 8 minutes, stirring and scraping almost constantly. Remove from heat and set aside. Bring the stock to a boil in a 4-quart saucepan over high heat. Add the roux by spoonful to the boiling stock, stirring until roux is blended in before adding more. Add the reserved andouille and onion mixture (including all the drippings), the parsley, salt, cayenne and black pepper. Return mixture to boil, stirring constantly. Reduce heat, cover pan, and simmer about 10 minutes, stirring occasionally. Now add half the potatoes, re-cover pan, and return to a boil over high heat; then reduce heat and simmer until potatoes are tender, about 20 minutes more, stirring occasionally. Add the remaining potatoes, return to a boil over high heat, then simmer until all potatoes are tender, about 20 minutes longer, stirring frequently so mixture doesn't scorch. Remove from heat and serve immediately. Description : "The Prudomme Family Cookbook" NOTES : Instead of cutting the andouille into 1-inch slices, it is easier to eat if cut into smaller pieces. Also, instead of slicing the potatoes, dicing them also makes it easier to eat. Also, if the pieces of sausage and potato are uniform, it makes a more presentable soup. Since I don't generally have pork stock I use chicken stock. This is really a hearty soup and is great served with corn meal muffins. Contributed to the FareShare Gazette by Jennie; 15 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2142 Calories; 82g Fat (33.9% calories from fat); 39g Protein; 322g Carbohydrate; 30g Dietary Fiber; 62mg Cholesterol; 2896mg Sodium. Exchanges: 19 1/2 Grain(Starch); 5 Vegetable; 16 Fat.
	* Exported from MasterCook * Potato Soup with Dumplings Recipe By : Tasty Taters by Judith Bosley Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Soup 1 cup diced celery 1/2 cup water 6 medium potatoes 2 cups water 1 medium onion -- chopped 2 tsps. salt 1/4 tsp. pepper 3 cups milk Dumplings 1 cup flour 1 1/2 tsps. baking powder 1/2 tsp. salt 1/2 tsp. sugar 1 tsp. parsley flakes 1 egg 1/2 cup milk For the soup, cook celery in 1/2 cup water until tender. Do not drain. Peel and cube potatoes. Place in a heavy 4-quart saucepan with 2 cups water, cooked celery, onion, salt and pepper. Cook until potatoes are tender. Mash potatoes slightly in liquid. Add milk and heat to boiling. Drop dumplings by tablespoons into the hot soup. Cover and simmer gently for 20 minutes. For the dumplings, Beat egg with milk and add to dry ingredients. Stir just until blended. Drop into hot soup. Description : "Light and tasty dumplings" Source : "Tasty Taters by Judith Bosley" Copyright : "1980 Judith Ann Bosley" Contributed to the FareShare Gazete by Dee; 5 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 4g Fat (18.5% calories from fat); 8g Protein; 36g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 838mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Potato-Zucchini Au Gratin Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups potatoes -- cooked, peeled and sliced 3 cups sliced zucchini -- 1/2" thick 2 tablespoons water 3 tablespoons butter 1 tablespoon instant chicken bullion or 3 cubes 1 1/2 cup milk 1 cup shredded mild cheddar cheese 2 tablespoons chopped pimento 1/2 teaspoon thyme canned French fried onions In medium saucepan, cook zucchini in water 5 minutes or until tender. Drain; set aside. In medium saucepan, melt butter stir in flour and bullion. Gradually stir in milk, cook and stir until slightly thickened and bullion is dissolved. Remove from heat, add cheese, pimento and thyme. Stir until cheese is melted. In 1 1/2 quart baking dish, layer 1/2 of potatoes, zucchini and sauce. Repeat layers. Bake at 350F. for 25 minutes (uncovered) or until bubbly. Top with onions and bake 2 minutes longer. MC formatted by Hallie. Contributed to the FareShare Gazette by Judy; 16 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 8g Fat (44.4% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 95mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Potatoes Romanoff Recipe By :Elizabeth Powell Serving Size : 6 Preparation Time :1:30 Categories : Volume 4-9 Sep. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 potatoes -- quartered 2 tablespoons butter 1 cup sour cream 4 whole green onions -- sliced 1 1/4 cups cheddar cheese -- shredded 1 teaspoon salt 1/8 teaspoon black pepper paprika -- to taste Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes. Contributed to the FareShare Gazette by Jennie; 7 September, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 279 Calories; 20g Fat (62.8% calories from fat); 9g Protein; 17g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 568mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

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