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Not Just Potatoes

Seasoned Potato Wedges
POTATOES DIP
1/3 cup all-purpose flour 1( 16 ounce) carton sour cream
1/3 cup freshly grated
parmesan cheese		 8 slices crispy cooked bacon
1 tsp. paprika 1/2 tsp. garlic powder
3 large baking potatoes,
each cut into 8 wedges		 2 tablespoons chopped fresh chives
1/3 cup milk
1/4 cup butter, melted

Heat oven to 400 degrees. In 9-inch pie pan stir together flour,
parmesan cheese and paprika. Dip potatoes into milk, than coat
with flour mixture. Place on a jelly roll pan. Drizzle with melted butter.
Bake, turning potatoes over after half the time, for 45 to 50 minutes
or until potatoes are fork tender and browned. Meanwhile,
an medium bowl stir together all dip ingredients. Serve hot potatoes with dip.

Sliced Baked Potatoes
4 medium potatoes 1 t. salt
2 to 3 T. melted butter 2 to 3 T. dried herbs of your choice
4 T. grated Cheddar Cheese 1 1/2 T. Parmesan Cheese

Scrub un peeled potatoes well. Cut potatoes in to thin slices but not all the way through,
use a handle of a wooden spoon to prevent knife from cutting
through. Put potatoes in a baking dish fanning
them a little. sprinkle with salt
and drizzle with melted butter,sprinkle with herbs.
Bake at 425 for about 50 minutes sprinkle with cheeses
and bake for another 10 minutes or until lightly browned.

Potato Wedges
6 medium potatoes water
dash of salt 3 T. oil
dash of black pepper 1/2 t. oregano
1/2 t. thyme dash of cayenne pepper
1/3 cup grated parmesan cheese 2 T. grated cheddar cheese

Scrub un peeled potatoes well. cut each potato in half
length wise then cut in to even wedges. Boil wedges for about
5 minutes in salted water. Drain and pat dry. Spread
potatoes in a single layer on a lightly greased baking sheet.
Sprinkle with oil spices and herbs. Bake at 425 for
about 15 minutes. Sprinkle with cheeses and bake
another 10 to 12 minutes.

Family Style Potatoes Swirl
4 or 5 large peeled potatoes water
salt 3 or 4 green onions sliced
2 cloves garlic pressed 2 T. butter or margarine
3/4 cup hot milk 2 egg yolks
dash of black pepper dash of nutmeg
3 T. chopped parsley 1/2 cup diced mozzarella cheese
1 smoked sausage sliced 2 T. parmesan cheese
1 t. dried thyme or sage

Peel and cut potatoes into cubes. place in a large
sauce pan cover with water and add a dash of salt.
Bring to a boil. Cover and simmer for about
20 minutes until tender drain. Mash and add
green onion and garlic mix to blend. Add butter,
hot milk, egg yolks,pepper and nutmeg whip until
light and fluffy add parsley.
Add mozzarella cheese, sausages slices and parmesan cheese.
Spoon mixture in to a butter oven proof dish
sprinkle with herbs and arrange some sausage slices on top.
Heat under broiler until lightly browned 5 to 7 minutes

Rosemary Garlic Potatoes
3 tbsp. olive oil for veg. oil 10 small red potatoes,
quartered
1 tbsp. chopped fresh
rosemary leaves		 1/2 tsp. salt
1/4 tsp. coarsely ground pepper 1/2 tsp. finely chopped
fresh garlic


In a 10-inch skillet heat oil; stir in all remaining
ingredients. Cook over medium heat,
stirring occasionally, until crispy tender
( 30 or 35 minutes).


Hardy Twice-Baked Potatoes
4 large baking potatoes,
washed, each pierced with a fork		 1/4 cup butter or margarine
1/4 cup milk 1/2 tsp. salt
1/8 tsp. pepper 1 to 2 tbsp. prepared
horse radish
2 tbsp. chopped fresh parsley 1/4 cup shredded
cheddar cheese


Heat oven to 350 degrees. Place potatoes on oven rack.
Bake for 60 to 75 minutes or until potatoes are fork tender.
Cut a thin lengthwise slice from each potato;
scoop out inside, leaving a thin shell.
In a large mixer bowl combined potato
insides and all remaining ingredients except cheese.
Beat at medium speed, scraping bowl often,
until light and fluffy. Fill shells with potato mixture.
Sprinkle with cheese; place on cookie sheet.
Continue baking for 10 to 15 minutes
or until cheese is melted.


Mashed Potatoes With Buttered Peas
Potatoes Peas
1 tbsp. butter or
margarine, melted		 2 tbsp butter or margarine
2 pounds russet potatoes,
peeled, boiled, mashed		 1 10 ounce package frozen
peas, thawed, drained
1 8 ounce package cream
cheese, softened		 1/2 tsp. marjoram leaves
2 tbsp. butter or margarine,
melted
1/8 tsp. salt
1/8 tsp. pepper


Heat oven to 325 degrees.
Using one tablespoon melted butter generously
grease 6-cup ring mold. In large mixer bowl
combine all potato ingredients. Beat at medium
speed,scraping bowl often, until
well mixed. Spread potatoes into prepared
ring mold. Bake for 40 to 50 minutes
or until heated through. Meanwhile, 15 minute before serving time,
in 2 quart sauce pan melt 2 tablespoons
butter over medium heat. Stir in peas
and marjoram. Cover; cook over
medium heat, stirring occasionally, until peas
are crispy tender. Un mold potatoes on to serving
plate. Pour peas into center of molded potatoes.

Parmesan Potato & Carrot Bundles
4 pieces heavy duty aluminum foil 4 medium sliced 1/8 inch baking potatoes
2 cups julienne carrots 1 cup green peppers chopped
1 small onion sliced 1/4 cup parmesan cheese grated
1 teas. salt 1 teas. garlic powder
1/4 teas. pepper 1/2 cup butter

Prepare grill: heat until coals are ash white. on each piece of foil place 1 potato sliced,
1/2 cup of carrots, 1/4 cup of green pepper, and several slices of onion.
sprinkle each with 1 tablespoon of cheese 1/4 teaspoon of salt, garlic powder,
1/8 teaspoon pepper.Place 2 tablespoons butter on top bring edges of foil together
to seal place on grill cover cook for 45 to 55 minutes
turning over after half the time.

Oven directions heat oven to 400 prepare bundles as above
place in to a 13x9 inch baking pan bake turning
bundles after 30 minutes for 45 to 60 minutes.

Easy Southwestern Potatoes
1/3 cup butter melted 1/2 teas. salt
1/4 teas. chili powder 1/8 teas. cayenne pepper
1/8 teas. black pepper 8 cups shredded potatoes
1 med. onion sliced & separated 1&1/2 cups shredded hot pepper Monterey Jack cheese
chopped parsley Salsa

Heat oven to 400. In a 13x9 baking dish stir together butter, salt, chili powder,
cayenne pepper and black pepper. Add potatoes and onion stir to coat bake
stirring occasionally for 60 minutes sprinkle with cheese and bake for 1 to 2 more minutes.
garnish with parsley and serve with salsa.

Blue Cheese Grilled Potatoes
1/4 cup butter 1 40z pkg. blue cheese crumbled
1 tbl. chopped parsley 1 teas. salt
1/2 teas. pepper 4 medium baking potatoes cut in half
4 small onions heavy duty aluminum foil

Prepare grill heat coals until ash white.
Meanwhile in a small bowl stir together butter, blue cheese
parsley, salt and pepper. spread butter mixture on both half s of each
potato. top each half with some onion rings,put each potato back together
Wrap in foil,seal tightly place on grill turning every 15 minutes
for 50 to 60 minutes.

Oven directions heat oven to 400. prepare as directed above
Place in a 13x9 baking dish bake turning after half the tim
55 to 60 minutes.

Cheese Potato Puff
12 med. potatoes 6 Tbl. margarine
1 tsp. salt 2-1/4 cup shredded
cheddar cheese
1-1/4 cups milk 2 eggs beaten

Boil and mash potatoes. Beat in margarine,milk and salt. Fold in eggs and cheese
.Pour into greased 9x13 inch pan and bake at 350 for 30 to 45 minutes

Gourmet Potatoes
1 -2lb bag frozen hash browns 1 can cream of chicken soup
1 pint sour cream 2 cups shredded cheddar cheese
1/2 cup melted butter 1/2 cup chopped onion
2 cups crushed corn flakes 1/4 cup melted butter

Mix first 6 ingredients well put into a 9x13 baking pan.
Mix corn flakes with melted butter. Put on top of potato mixture
Bake at 350 for 1 hour

Company's Coming Potatoes
3 lbs. red skinned potatoes 1 stick butter
3 large onions 8 oz monterey jack cheese
12 oz velveeta cheese salt
pepper

Bake potatoes in oven until done. Cool and cut
into 2 inch cubes. Place in a large baking pan. Saute
onions in butter. Add to potatoes. Salt and peeper to taste
Cube cheeses and in microwave cook until creamy. Be careful
not to burn. Pour on top of potato mixture.Bake at 350 25 minutes

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