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One potato, two potato ...

March 21, 2012
By Pat Jensen , Marshall Independent

Don't we love our spuds! Mashed, hashed, boiled, baked or fried - we all have our favorites. What a versatile vegetable. Potatoes are often added to soups and stews. In addition, they also make tasty pancakes, golden-brown loaves of bread and cinnamon rolls. And, there's also the old fashioned potato candy. It should come as no surprise that more potatoes are eaten in the United States than any other vegetable.

Potatoes are good for us. An average-sized potato contains more potassium than a banana and supplies a healthy amount of vitamin C. Spuds are low in calories, high in minerals and a good source of fiber and iron.

Depending on how they are prepared, the naturally healthy potato can be fattening. It's probably best to limit the number of potato products you order from fast-food restaurants and try to limit the amount of butter and sour cream you add to your baked potatoes.

Some interesting tidbits

French fries represent about 95 percent of all frozen potato products sold in the U.S.

We consume an average of 19 pounds of potato chips per person per year. There are many varieties and flavors to choose from. This might explain why potato chips beat out pretzels and tortilla chips as America's favorite snack food.

One bite and you'll want another

TATER CAKES

2 med. potatoes, uncooked

1 egg, slightly beaten

2 T. flour

1/2 tsp. salt (scant)

1/4 tsp. garlic salt

pepper, to taste

Canola oil

Peel potatoes, shred and put in cold water for 10 min. Rinse off starch and drain well; use colander or strainer. Put drained potatoes in bowl. Add egg, flour, and seasonings. Mix well. Heat small amount of oil in non-stick skillet. Medium heat setting. Scoop potato mixture by one-fourth cupfuls into skillet. Fry 5 to 6 min. until tender; and crispy golden brown. Drain on paper toweling if necessary. Yield: 5 patties

A hearty casserole

SAUSAGE POTATO CASSEROLE

1-lb. bulk pork sausage

1 can (10-3/4 oz.) cream of mushroom soup, undiluted

3/4 cup milk

1/4 cup chopped onion

1/2 tsp salt

1/4 tsp. pepper

3 cups thinly sliced peeled potatoes [about 1-1/4 lbs.]

1 cup shredded cheddar cheese

In a large skillet, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 11-in. x 7-in. baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. Cover and bake at 350 for 1-1/2 hours or until spuds are tender. Uncover and sprinkle with cheese; return to the oven until the cheese is melted, about 5 min. Yield: 4-6 servings.

So easy to put together

BACON CORN CHOWDER

6 bacon strips, diced

3/4 cup diced celery

1 sm. onion, diced

1 cup diced uncooked potato

1 cup water

1 can (14-3/4 oz) cream-style corn

1 cup milk

1/2 tsp. seasoned salt

1/2 tsp. salt (or less)

1/4 tsp. garlic powder

1/8 tsp. pepper

In a saucepan, cook bacon, celery and onion over medium heat for 10-15 min. or until bacon is cooked; drain. Add potato and water. Cover and simmer for 20 min or until potato is tender. Stir in remaining ingredients; heat through (do not boil). Refrigerate or freeze leftovers. Yield: 4 servings.

The frosting makes these cookies special

FROSTED OATMEAL COOKIES

1/2 cup margarine, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1/2 tsp. vanilla

3/4 cup + 2 T. flour

1/2 tsp. baking soda

1/2 tsp. salt

1-1/2 cups oatmeal (quick)

1/3 cup chopped nuts, opt.

Cream margarine and sugars; add egg and vanilla. Combine flour, baking soda and salt. Add to mixture and blend well. Add oatmeal and nuts. Roll dough into balls. Place on cookie sheets. Flatten each ball. Bake at 350 for 10 to 12 min. Cool and frost.

Frosting:

1-1/2 T. butter, softened

1-1/2 tsp. hot black coffee

1/2 cup powdered sugar

1/2 tsp. vanilla

1/4 tsp. cinnamon

Combine and beat until smooth.

Note: This recipe will yield about 3 dozen cookies.

Food for Thought: We don't stop having fun when we're old; we're old when we stop having fun.

 
 

 

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