Conference turris::cooks

	I like to saute potatoes with vegetables. I start off
by washing the potatoes and slicing them into fat potato chips.
Slice onions and red or green peppers. I'm a garlic lover so
I also mince a clove or two of garlic.

	In a large frying pan heat up some olive oil and saute
the potatoes and vegetables until the potatoes are tender. Try
not to over cook the potatoes, you don't want them to turn to mush.
I usually add some Italian spices and lots of freshly ground black
pepper. Stir frequently.

	If you are cooking on the grill, wrap up the ingredients
in aluminum foil. It works well but it's harder to get the
potatoes done just right.
    

     			POTATO CHEESE CASSEROLE

INGREDIENTS:

     5 to 6 potatoes

     Depending on size of potatos:

     1 to 2 cups sour cream
     1 to 2 cups creamed cottage cheese
     1 - 2 cups grated cheese of your choice (swiss or cheddar 
     						recommended)
     paprika, pepper, herbs to taste
     1 large or 2 small mild, sweet onion (red looks nice)
     8 to 10 green onions or scallions tops (the green part)

Par-boil the potatoes until approx 1/2 done - this is variable on how
large the potatoes are so you will just have to test frequently until
they begin to feel "cooked" when pierced with a fork.  Stop cooking
by putting in cold water.

blend the cottage cheese and sour cream until smooth, season with
paprika, pepper, and herbs (I love a touch of dried dill weed in this).
Slice the onion into very thin rounds.  Peel the potatoes and slice into 1/4
inch thick potato chips.  

generously butter a 13 x 9 inch pan, or a large round casserole dish;
again, this depends on how much potato.

Layer potato slices, onion slices, a generous layer of the sour cream
mixture, and the grated cheese.  Repeat layers, finishing with
sour cream mixture, sprinkled generously with chopped scallion greens,
grated cheese, and the paprika.

Cover and bake in a 325 degree F. oven until the potatos pierce easily
with a fork...try approx 45 minutes to an hour.  Uncover the final
20 minutes to brown nicely on top.

This is NOT diet food....Goes really well with a nice roast beef.

How about mashed potato pancakes?  This is a favorite childhood memory.


     			POTATO PANCAKES

INGREDIENTS:

     2 cups cooled mashed potato (boil, peel and mash)
     1 cup sour cream
     6 tablespoons flour
     2 eggs
     milk
     salt, pepper to taste

mix potato, sour cream, and flour well.  lightly beat eggs and add
to potato, mixing well.  Add just enough milk to make a thick
pancake like batter.  Stir in seasoning.

Drop by 1/4 cup measure onto oiled, heated griddle and cook until
browned and the edges are dry.  Turn and cook until brown.

These may be served with sour cream and caviar, sour cream and
sauted apples, saurbraten(sp?), plain pot roast, or just about
any way you choose.  I like them with sausage patties and apple
sauce for sunday brunch.

Variations:

     Add chopped fresh chive to taste

     Add 1/4 cup shredded cheddar cheese

     Add 1/2 cup chopped, sauted onion

    Here's another variation on the potato pancakes of the previous
    note...Like a number of other people, I tend to cook without measuring
    cups and spoons, so you'll have to "eyeball" this...I really don't
    think the amounts are critical.
    
    Coarsely chop up various veggies...this could include:
    
    	onions (a must)
    	broccoli
    	peppers (red or green)
    	carrots
    	whatever else you've got hanging around in the fridge!
    
    
    Add milk, beaten eggs (usually about 2 will do fine), and a filler like
    bread crumbs, matzah meal (or better yet, wheat germ) to the mashed
    potatos.  
    
    Add enough filler so that the mixture will stay together when you form
    it into a paddy (like a hamburger). 
    
    Add the chopped veggies and some curry (I use a hot curry, and plenty
    of it...potatos seem to soak up flavors and I love spicey foods) to the
    potato mixture. 
    
    Form the potato/veggie mixture into paddies, adding more filler if they
    won't stay together. 
    
    Heat a heavy pan, add corn or vegetable oil.  Fry the paddies
    until golden brown on both sides, remove and drain on paper towels.
    
    Serve with sour cream (add a little cumin to the sour cream first...yum!)
    
    These can be made in advance and then reheated in the oven or the
    microwave. 

    enjoy! ****andrea****

    One of my favorites, though it's vrey fattening:
    
    Boil lots of potatoes until done. When they are cool, peel and grate
    them. In a buttered casserole, put a layer of potatoes and salt
    them a little (I would probably pepper them instead now). Continue
    layering until all potatoes are gone. Pour a two-cup carton of light
    cream or half-and-half over the top and bake at 350 for 30-45 minutes
    or until light brown on the top.
    
    There's a similar Scandinavian recipe that tosses in some grated
    onion also. 
    
    Can't be beat for gravy-less meals (ham, etc.)
    

    Scrub up a half dozen medium potatoes and boil 'em just so you can
    pierce the skin with a knife.  Set aside to cool.  Meanwhile:
    
    Fry up 1/4 to 1/2 lb. of bacon.  Set aside to drain.  Reserve fat.
    
    In 2 tbsp. of the bacon fat, cook a chopped onion or two until golden.

    Peel and slice the potatoes and add them together with the cooked
    onion in the pan.
    
    Cook the potato/onion mixture until brown and then flip it out onto
    a large plate, browned side up.  Add some more fat to the pan.
    
    Slide the layered potato/onion mixture back into the pan and brown
    the other side.  While the second side is browning crumble up the
    bacon and sprinkle it on the potatoes.
    
    Break a few eggs into a bowl and stir them up.  Add a little salt
    and pepper if you like and then pour it over the stuff in the pan.
    You might want to put a lid on the pan except this sometimes makes
    it a little soggy.  Best to turn the heat down so's the bottom doesn't
    burn while you're waiting for the egg mixture to set up.
    
    This makes a hearty breakfast for four people.
    

  
    Re: .17
    
                8 egg yolks
    		4 egg whites

                Beat eggs till blended and add other ingredients.

    
        Does that mean mixing together 4 whole eggs
        and 4 yolks?  Or should the whites be
        beaten separately and added?  
        
        What can I substitute for castor sugar?
         
        Sounds like a wonderful dish.  
        
        
        Slightly confused on Monday, 
        
        -mrs o 
    
        

    Re .18
    
    Castor sugar is super sine granulated sugar(sometimes called bar
    sugar).  If you can't find it in your local market, you can make
    some by putting it in a food processor and wizzing it till fine.
    
    Manina

    
    	Let me try again...
    
    	This recipe appeared in the Detroit Free Press 12/02/87. It
    sounded good so here it is.

	Ingredients:
		4 Idaho or Washington potatoes, about 1.5 lbs.
		6 small onions, peeled, about .5 lbs.
		4 T top-quality olive oil,divided
		  Salt to taste
		  Freshly ground pepper
	       .5 cup shredded fresh basil or 1 t dried
	        1 bay leaf
	      1.5 cups fresh or canned chicken broth

	Procedure:
		Pre-heat oven to 450 degrees. Peel potatoes, cut into 
	very thin slices and drop into cold water until needed. There should
	be about 4 cups. Cut onions into very thin slices (about 2.5 cups).

		Rub the bottom of a skillet or casserole dish with 1 T of the
	oil. Drain potatoes and arrange a layer of potatoes, then a layer of
	onions, a little more oil, salt, pepper, basil and bay leaf. Continue
	making layers of potatoes and onions and then stir to coat with oil.

		Pour broth over all and place on stove. Bring to a boil and
	cover tightly. Reduce heat and let simmer for five minutes. Place
	in oven and bake uncovered, about 25 minutes. Remove bay leave
	and serve. Makes four servings.


	I have not tried this so if anyone makes it enter in a response
	indicating how good it is.


							jim
    

    
    	     I still have not tried this recipe but a friend of mine
    	did and her comments were: Decrease the broth to 10 oz. and
    	increase the Basil. She said it was very good.

    
    		Here is another potatoe recipe that I read in the Free
    Press.
    
    				Lyonnaise Potatoes
    
    	Ingred.
    		2 c whipping cream
    		3 cloves garlic, peeled and finely chopped
    		1 t butter
    		4 c potatoes, peeled and sliced 1/8-inch thich
    		1 medium onion, peeled and sliced thin
    	      1/2 lb. Gruyere cheese, shredded (swiss can be substituted)
    
    	Procedure
    
    		Preheat oven to 350 degrees. Heat cream and garlic in
    saucepan over low heat until heated through, about three to five
    minutes. Do not boil. Set aside and keep warm. Spread butter on
    bottom and sides of 1 and 1/2 quart casserole. Place a layer of
    potatoes, layer onion, layer of cheese and layer of cream mixture
    in casserole. Repeat layers until all ingredients are used. Pour
    any leftover cream mixture over the top. Cover and bake 30 minutes,
    then uncover and bake 15 more minutes. Makes eight servings. Tested
    by Jeanne Sarna for the Free Press Tower Kitchen.
    
    							jim

1 large potato per person
1/2 tbl butter per two potatoes


Melt the butter. Preheat the oven to 425 degrees F.

Slice the potatoes (either peeled or unpeeled) about 1//4-inch thick.

In a greased 8-inch pie plate arrange the potoatoe slices, overlapping them.
Drizzle with the melted butter. Cover the plate tightly with aluminum foil
and bake for 20 minutes.

Uncover and bake about 55 minutes more or until the potatoes are very tender
and crusty.

If you don't have the full 1-1/2 hours to make these, you can speed up the
process by nuking them (make sure you cover them with saran wrap, or they'll
turn grey and dry out, yup, experience again) for about 15 minutes, then baking
them uncovered until brown (about 1/2 hour) 

    I make something similar to this....cut the potatoes similar and
    in between layers of potatoes add diced raw bacon....
    
    Rick

    Or alternate potato slices with slices of onion.
    
    Also, I add a little lemon juice to the butter, and sometimes a
    few sesame seeds.
    
    							Pat

    This recipe was in the January 31, 1988 _Boston Globe Magazine_.
    
    "These are thick, crisp pancakes with soft insides, a rustic
    accompaniment to broiled fish or a fine first course wtih a spoonful of
    sour cream.  Grate the roots in a food processor; then the pancakes can
    be prepared almost instantly." 
    
    Turnip and Potato Pancakes
    
    2 medium turnips, peeled and quartered
    1 large Idaho or russet potato, peeled and cut into chunks
    1 medium onion, peeled and quartered
    2 eggs, lightly beaten
    1/2 C flour
    1/4 tsp. baking powder
    1/8 tsp. cayenne pepper
    Salt to taste  (I used 1 tsp.)
    Freshly ground black pepper
    Peanut or vegetable oil for shallow frying (I recommed using only
       peanut oil, as it's got to be *very* hot for proper frying.)
    
    Attach the grating disc to the food processor and feed the turnips,
    potato, and onion through the feed tube.  Reserve a few shreds of
    turnip.  Pile the roots into a bowl and stir in the eggs, followed by
    the flour, baking powder, cayenne pepper, and salt and pepper. 
    
    Heat enough oil in a large skillet to make a 1/4-inch layer in the
    bottom of the pan.  When the oil is quite hot, add 1 shred of the
    turnip to see if it browns instantly; if so, the oil is ready. Add
    spoonfuls of the batter to the oil, flattening them slightly as they go
    into the pan.  Cook them for a minute or two, until they are crispy
    golden on the bottom.  Use a wide metal spatula to turn them gently and
    cook the other side until golden. 
    
    Drain the pancakes on paper towels and serve at once.  If necessary to
    keep them warm, lay the pancakes in one layer on a jellyroll pan and
    transfer them to a preheated 375-degree oven. 

    YOU CAN DO A LOT WITH POTATOES, MAKE A VEGGY CASSEROLE, PAR BOIL
    THOSE POTATOES, NOT TO LONG, I USE SLICED SUMMER SQUASH, ANY TYPE
    WILL DO , SLICES OF ONIONS,POTATOES BELL PEPPERS, TOMATOES, ANYTHING ON
    HAND, LAYER A 9 X 9 PAN WITH THE VEGGIES YOU USE , AND COOK ABOUT
    1 HOUR, I SPREAD CHEESE ON TOP WHEN ALMOST DONE, OF YOU CAN TOSS
    IN A LITTLE TOMATO SAUCE TOO, IT'S A GREAT DISH, FOR SOMETHING
    DIFFERENT AT THOSE LATE NIGHT GET TOGETHERS. FILLING BUT NOT TO
    MANY CALORIES.
    

How about this one for breakfast:

After frying your bacon, leave the drippings (aka grease) in the pan.  Add 
enough grated potato to cover the bottom of the pan to about 1/2 inch.  
Optionally, you can add a small grated onion, and/or crushed garlic, depends 
on your social plans for the day.  Fry the potato on high until it starts to 
brown at the edges.  Flip it and fry the other side.  When almost done, drop 
some eggs on the surface and let them cook sunny side up till they reach the 
desired doneness (I usually cover the pan at this point to avoid runny 
whites).  

						     
							- JP

    Potato Pancakes?  I don't have a recipe, but this is how I do it:
    Grate as many potatoes as you feel like eating.
    Mix the grated potatoes with 1 egg and a tablespoon or so of flour.
    Fry in a pan with butter until browned, flip and brown the other
    side.
    Top with applesauce and sour cream.
    
    Sorry I don't have any specific measurements, but I just sort of
    throw everything into a bowl and add flour until everything stays
    together (slightly runny).
    
    Sarah
    

    What about slicing the pototoes fairly thinly and arranging in layers
    in an ovenproof shallow dish.  In between each layer place nutmeg, butter,
    garlic and onion and seasoning until the top layer, when you should
    just add the knobs of butter and perhaps some grated cheese.
    
    Now pour onto this either milk or cream (if a special treat) and
    bake in the oven for about 30 minutes until potatoes are done.
    
    Hope this helps.

  Here's our family recipe (approximately - adjust to your preference).
  Good with any dinner, or with a hearty breakfast.

  Peel, cut up, and boil potatoes.

  Add salt, pepper, and diced onions - about 1 medium onion per 4 large
  potatoes. When in doubt, use more pepper rather than less.

  Add egg - about 1 egg per 4 large potatoes (or if you prefer, 1/4 cup
  milk or cream instead of egg, but this holds together less well - or
  add a little cream in addition to the egg).

  Mash the whole mess until mostly smooth (you can leave a few lumps)

  Shape into patties.

  Fry in butter (or combination of butter and rendered chicken fat -
  "schmaltz") at medium heat.

  ----

  Another thing to do with potatoes is make paint-stamp-blocks or
  potato-flour clay or potato-heads for the kids. You can "consume" a
  few dozen at these games.

  - Mike

                     (POTATO AND GREEN BEEN SALAD)
    
    Peel and boil potatoes, just enough so you can slice them without
    them falling apart.  Cook fresh cut green beans (in water with
    salt(optional)), Make sure you cut ends off of beans first.  
    Cook until tendor.  Mix sliced potatoes and grean beans in a
    salad bowl with oil and vinegar, salt and pepper.
    And their you go.......
    Enjoy......
    
    Kim.....

    I saw a cookbook in a bookstore called "Spuds"  1001 ways to cook
    potatoes.  Almost bought it.  Its a small 6x9" bound paperback with
    pictures of them spuds on the cover.
    
    

    Here's an idea for the grill or the oven.  Peel and slice potatoes
    and place on a sheet of aluminum foil, add a layer of sliced onion
    which has been divided into rings, sprinkle with salt and pepper
    and dot with butter/margarine.  Wrap foil tightly and poke a few
    hole to vent.  Can be baked in the oven at 375 - 400 degrees for
    about 30-40 min. (This also works fine when cooking meat at 350
    deg. also, but plan on about an hour to bake).  
    
    

    Here's a couple ideas you might find handy when faced with the
    problem of "push the potatoes--we got too many of them in the
    larder!"
    
    1. Potatoes have little distinctive taste of their own, and lend
        themselves well to variences in seasoning.  Try frying thick
        slices (with or without skin removed) in a heavy skillet with
        different types of oil--use veg. oil, olive oil or beef lard
        to get different flavors. (NOTE: Beef lard is commonly used
        by restaurent chains, like Macdonalds, because it imparts the
        most "popular" combination of brown-color and flavor).
    
    2.  "Accent" your 'tators to adjust to the particular meal being
         served.  For breakfast, ease back on salt/pepper during pre-
         paration.  If pepper is popular, try using paprika (the lightest
         of the pepper family) instead of ground/fresh black pepper.
         This serves to give you the pepper taste, and imparts nice
         color to complement eggs, grits, or whatever on the breakfast
         plate.  For dinner, you might add thin slices of green or
         red bell pepper to the fried potatoe slices--just be sure to
         wait unitl the potatoes are essentially 'done' before adding
         them, since wilted bell pepper has little taste, and looks
         ugly on the plate!
    
    3.  For the "elegant touch", try this for serving your family/guests:
    
        Twice-baked Baked Potatoes-- Wash, lightly oil, then bake good
        Idaho potatoes until they reach the "slightly soft stage". Remove
        from oven, let them sit for ~25-30 minutes, then carefully roll
        between your hands to further soften the insides. Slice the
        top, and scoop out about 3/4 of the potatoe meat and save in
        bowl. The shells should be set  in cool place to retard further
        cooking.  The quantities of ingredients for the next step is
        dependent on how many potatoes you are preparing (use common
        sense, and adjust in favor of those items you like best):
    
          In bowl with potatoes, mash well with hand 'tator masher--I
        rarely use a machine, since you can turn decent potatoes into
        "kitchen glue" real quick if you're not careful. When potatoes
        are smooth, add a little fresh cream (light, heavy, half&half,
        or plain milk), grated cheese (your favorite, but I use sharp
        cheddar for taste & color), parsley (or Tarragon if your family
        enjoys a little "kick" with their spuds!) and a small measure
        of salt & white pepper. I usually add about 1/2 tsp of liquid
        garlic also, since my family is a 'garlic lovers' paradise!
        Blend ingredients well using heavy wooden spoon.  Find where
        you left the potatoe shells, and stuff them with your mixture
        until they have about a 1" mound on top of opening.  Sprinkle
        a little paprika (for color) on top, and put them back in the
        oven for about 25-35 minutes, until they are light brown on
        the top. This veg. dish is very popular with everyone I have
        served it to (especially my family, since I vary the flavoring
        enough to make it 'different' most every time!
    
        There are a few cautions, however:  I suggest you do not add
        butter, margarine or other oil before you serve at the table,
        since the cheese will release a goodly amount of oil when it
        is reduced by the heat of the oven when you are baking off the
        completed product (expect to see a little on the baking pan
        or foil covering your oven bottom).  Also, watch the final
        oven baking every 5-10 minutes, and adjust the amount of cream
        if you find the filling is "creeping out" of the stuffed
        potatoes too much for your liking, before the potatoes are
        done to your liking.  Lastly, if you use a traditional food
        browning technique, like brushing the top of the stuffed
        potatoes with a little egg/water mixture before the final
        oven browning, you may find the top of the potatoes really
        brown before the stuffing has properly warmed up. Good luck!
    
        (I learned a similar recipe/technique many,many,many years ago
       when I was a chef apprentise at the Fairmont in Dallas, and you
       would not believe the comments received on main dishes on the
       nights these potatoes were the "feature potatoe" for entrees!
       Well, after you go through this exercise a few times with these
       "twice baked Baked Potatoes, maybe you will believe it!)     

    Potatoes are great in curries. Curries can be so simple to make.
    Asian grocery stores sell curry paste in a jar, various kinds
    and degrees of hotness. A basic recipe will be on the jar, use
    whatever vegetables and/or meat that you have on hand.
    
    Linda
    
    

                      CHEESY/BACON POTATOES
    
    3 pounds potatoes
    12 ounces shredded cheddar chesse
    1 medium onion, chopped
    4 T bacon bits
    1 cup or more Miracle Whip
    
    Boil potatoes in skin just until able to be speared with fork. 
    Let cool.  Peel and cut into bite size chunks.  Place in casserole
    dish, mix with cheese, onion and bacon bits.  Add Miracle Whip (just
    enough to moisten).  Bake at 350 degrees for one hour.

    I always make these when my neices are coming to visit.  They love
    them
    
    You will need:
    
    Crock Pot
    Potatoes cut in thin slices.  If you are ambitious, peel before
    	you slice.
    One small onion, peeled and thinly sliced
    Pizza sauce
    Pepperoni slices
    Mozzarella cheese, shredded
    

    ************************************************************************
    Alternate these layers in the crock pot.  Layer 1 is the potatoes
    and onions.  Layer 2 is everything else.
    
    Cook on low for about 6 hours.  Be generous with the pizza sauce
    to help alleviate sticking.  Beware that this does have a tendency
    to stick, so you will want to stir quite often.
    
    You could add any other pizza topping that pleases your palate.
    

    
    I always add a bit of oregano and garlic powder for flavor
    on top too!!
    
    

    My mother used to make something like this, here's the recipe.
    	(Quantities are dependent on size of skillet)
    
    Take a cast iron skillet (black spider) I use 8" for 2 people.
    Butter it generously. Using a potato peeler, peel in a layer of
    potatoes about 1/2" thick. (The potatoes can be with or without
    `skin') On top of the potato layer sprinkle some finely chopped onion
    (quantity depends on how much you like onion) ,salt and pepper, and dot
    with butter. Repeat layers until the skillet is full, ending with salt
    and pepper and butter. Then pour in some milk. Up to th top but not
    covering the top. Bake in a 40 degree oven for about an hour.  The end
    result is somewhere between a potato pancake and scalloped potatoes.
    		

    
    
    3 large potatoes peeled and grated
    1 tablespoon flour
    1 medium size onion minced
    1 egg
    salt & pepper 
    Peanut oil
    
    I usually grate the potatoes in a food processor, and then add 
    onion, egg, flour, salt & pepper. Puree until smooth. 
    
    Add peanut oil to a hot griddle. I uses a soup ladle, but
    a 4 oz kitchen Dixie cup, is about the right amount for the proper
    amount of pancake mix for each pancake. When you pour the mixture 
    onto the griddle, spread it  out with the ladle to make about a 9 
    inch pancake. Cook until it bubbles on top and you can move the 
    pancake with a spatula. Once the pancake seems solid enough, flip it 
    over and cook until the bottom is browned. Serve with ketchup or sour 
    cream. 
 
Jim

    I've searched under "freezing" and "Potatos" & found nothing, soooo...
    
    Anyone know a good way to freeze potatos?  Whenever I've made a dish
    that  contains potatos (like stew, pot roast, etc.) and tried to
    freeze it, the potatos end up pulpy.  I know I've bought microwavable
    quick dinners in which the potatos are OK, so how do they do it? 
    (Probably radiation treatment).  Anyone have a way that doesn't require
    a cobolt source?

    I've never had any luck with it either.  I suspect that they "fast
    freeze" them, which you can't do at home.  I just leave out the
    potatoes from stews and things and cook them fresh and add before
    serving.  If anyone knows how to freeze potatoes, I'd certinally like
    to know too!
    
    Sally
    

    One of my sources (a book) says that the only way you can successfully
    freeze potatoes is mashed, just mound them on a cookie sheet in
    portions and freeze.
    
    I haven't tried it - if anyone does, please post the results!
    
    Terry
    

    My grandmother used to soak all her potatoes in water for a couple of
    hours to "get the starch out" she said.  Then she'd dry them off and
    freeze them in baggies.  They were frozen before cooking, and I don't
    remember specifically eating any of them later, so I don't know if
    this will help.
    
    Ellen
    

    Since the potatoes mentioned seemed to be cooked, maybe that's the
    issue. I've tried freezing potatoe cubes after boiling them to be used
    for hash browns later and they turned out like mush. Even the ones in
    stew turned up mushy. Maybe the trick is to either only partically cook
    the potatoes (less moisture content??) and then freeze. This would kind
    of spoil it for stews because the potatoes would be cooked seperate and
    not have absorbed all the wonderful flavor. Maybe next time I'll try
    cooking the potatoes seperate from the stew and then add them  after
    they cooled to a pre-thawed stew and let it sit overnight and maybe
    they will absorb some flavor and not more moisture.
    
    Frozen french fries are not cooked (to the best of my knowledge) or at
    most partially cooked. I think it is the flash freezing process.

    ditto partial cook - I guess flash freeze does make the difference.
    I have found that re-using frozen potatoes - partially cooked - for
    stew or even a gratin works, but only up to say 3weeks to 1 month. Left
    in the freezer any longer they go just as all noters have mentioned.
    
    Next time we buy a freezer, we'll allhave to get one that has a special
    fast freeze compartiment...  My I'll win the lottery this weeks -
    they've got 15 million swiss francs in the pot....
    
    Diana

    Potatoes are never good when frozen, either raw or partially cooked. 
    When making Irish stew just freeze the meat and vegies but without the
    potatoes, that can be boiled and added at the last minute without
    sacrificing taste or quality. French fries are best when fresh, it is
    impossible to eat frozen french fries after eating the REAL thing... I
    don't know the real reason but potatoes do not freeze well. I don't see
    the need to freeze them, they are available year around and can keep 
    very well without refrigeration for a long period of time.  It only
    takes 10/15 at most to cook, and the difference in taste is quite worth
    those minutes... when compared to frozen or instant stuff.

    re [.-1] I got tired of spending 4 bucks at a pop for the lousy 
    microwave dinners, so I started making my own.  I have this humongous
    army-size kettle & try to cook several dozen servings of one dish on
    the weekend & freeze them.  After 7 weeks, I have enough stuff in my
    freezer to have a different meal every night for a week, yet only have
    to cook once/week.  I try to freeze the stuff in single-serving sizes
    so if my wife and I are in the mood for different things, we can just
    pick what we want.  Anyway, I try to get the whole meal into one
    package. I've had no trouble with rice, cous-cous, paste, etc., but
    being able to add potatos, like the commercial dinners, would add
    variety.  I'll have to try mashed & see how that works.

    Freezing mashed potatoes does work.  One year I had about 10 lbs of
    them left over after our Thanksgiving meal.  I hated to throw them out,
    so I just packaged them up in freezer bags.  (I also did this with the
    left over butternut squash, of which I had about 5 lbs of. !).  When I
    wanted to cook it, I just used the microwave.  I added a little milk
    and butter and they were just fine.

    I've never had any problems freezing fish pies with mashed potato
    toppings, they've always come out well.
    
    I HATE potatoes baked in the microwave - they just don't have the 
    texture a baked potato should have, so by accident I discovered a way 
    around the problem.  When you have the oven on for other things, bake a
    number of potatoes, then when they're cool, freeze them.  Remove
    from freezer, defrost and reheat in the microwave.  This method
    gives you "real" baked potatoes at microwave speed!
    
    Any leftover boiled potatoes are frozen for later use in Spanish
    omelettes.  No problem there either, they don't go mushy.
    
    Jacquie

    Never mind - a little experimentation produced a workable method.
    
    Shred or grate two medium potatoes. Heat 1T oil in nonstick skillet,
    add potatoes and flatten into cake 1/2 in thick. Add 2t salt, 2t
    pepper.  Cover, reduce to medium heat for five minutes. Remove cover,
    increase heat and brown on both sides (2 minutes more). 
    
    makes 2 servings
    

    Any tips for making non-fattening "french fries"?  I was thinking of
    just slicing potatoes up in to fries, spraying them with vegetable oil
    cooking spray, and baking until golden, but if someone has better
    ideas, let's hear 'em! 
    
    I know I've had "over-fried" potatoes before but don't know how they
    were made.
    
    D!

  That will work!  I usually put a tsp. or so of oil on mine, but Pam should
  work. I Toss on whatever spice I want and bake them in the oven for about 
  45 minutes. (I do cut them into wedges....)  

  I almost prefer these to french fries.  

  Variations:  Hot sauce sprinkled on them is GREAT!

    -Scrub well, unpeeled, thin-skinned white or red potatoes.
    -Slice about 3/4" thick.
    -Roll in low-salt chicken broth.
    -Sprinkle with oregano.
    -Arrange in single layer in shallow pan.
    -Bake at 400, turning potatoes once, until crispy on outside and tender
    in middle (About 15-20 minutes.)
     

    Hi,
     I have made oven french fries or on the barbecue. I wash them and cut
    them into F.Fry shape not peeled. Sprinkle some Basil on them,and eat
    them with ketchup. In the oven use a covered cassarole dish or aluminum
    foil  I don't use any type of oil and have never had a problem. On the
    grill wrap them in aluminum foil.

    Put sliced potatoes and sliced onion in aluminum foil, sprinkle
    with oregano and/or other seasonings, add a few tbls of water, (
    or olive oil) seal and place on BBQ....

    We do something similar to .48 that always gets raves:
    
    thinly sliced unpeeled red potatoes
    sliced onion
    melted butter/margarine
    white wine worchester sauce
    paprika 
    ground balck pepper
    
    (quantities usually equate to what I have on hand)
    
    combine all ingredients in bowl
    lay out two sheets aluminum foil next to each other but overlapping 
    about half.  place ingedients on foil and wrap, repeat with two more 
    pieces - opposite direction (this makes sure your liquid dosen't drip
    all over).  cook about 30-45 minutes on hot grill, the onions get
    almost carmelized, delicious topped with some sour cream or nothing
    at all.
    
    mary  
    

    I did something similar last night on the grill, but added some finely
    diced red bell pepper and sliced mushrooms. 
    Sarah

    re: .49 and .48
    
    When I tried this over the weekend, some of the potatoes on the bottom
    of the pile got stuck to the foil.  Did I have it too close to the
    flame, too hot, or should I have "greased" the inside foil first?  Some
    of the "taters" came out really nice, a little brown on one side.
    
    What am I doing wrong?
    
    Christine

I add olive oil.

-Tracy

    Microwave 2 or 3 potatoes (however many you will need) until cooked.
    Slice in half lengthwise.  Brush on olive oil and sprinkle with garlic
    salt, pepper, parsley and paprika.  Turn and repeat.  You can either
    grill or broil until brown.  Serve with sour cream mixed with chopped
    scallions.  These are very good.
    
    

    Those ones stuck to the foil are my favorite ones!  My sisters and I
    used to fight over them :-)
    
    Bev

    If you're trying to watch your fat intake, just spray the foil with
    PAM, should solve the sticking problem.
    
    beth

    Has anyone heard of "White Rose" potatoes?  If so, where can I buy
    them?  I'm in the MRO area.
    
    Gayle

    This is an unusual no-bake chocolate cake which contains potatoes...
    Not for the diet conscious but very yummy.
    
    Potato Chocolate Cake
    =====================
    
    8 ounces plain chocolate
    3 medium eggs
    6 ounces sugar
    8 ounces butter, melted
    2 tsp coffee essence
    2 Tbsp darl marmalade, heated and sieved
    8 ounces of a floury potato, cooked and mashed finely.
    8 ounces digestive biscuits, finely crushed.
    2 ounces ground almonds
    2 ounces toasted almond flakes
    
    Line a 7" springform tin with greased paper.
    
    Melt the chocolate in a basin over hot water.  
    
    Beat the eggs and sugar till light and creamy.  Fold in the melted 
    chocolate, melted butter, coffee essence, marmalade, potatoes, crushed
    biscuits and ground almonds.  Mix well and pour into the cake tin.
    Refrrigerate for at least 4 hours.
    
    Carefully remove from the tin, discard the paper and decorate the top
    with the almond flakes.  Serves 8.
    
    Enjoy.
    Joyce
    

    RE: .57
    
    "Yeast nutrient" is a substance rich in B vitamins.  Since potatoes are
    almost pure starch and very low in the vitamins that the yeasts need to
    grow, you have to add them.  I don't know exactly what's in "yeast
    nutrient", nor do I know where you could buy it.  Packaged dry yeast
    probably has the nutrient as part of the package.
    
    --PSW

    "Yeast nutrient" is commonly available at most homebrew stores.

    Also available at the homebrew store are different yeasts specifically
    made/sold for making alcoholic beverages (ie. beer & wine).  Using one
    of these instead of just normal packaged dry yeast (from the grocery
    store) or brewer's yeast (from a health food store) might produce a
    cleaner, better tasting end product (without knowing what the end
    product is supposed to taste like I'd be hard pressed to suggest a
    specific alternative, but someone at a homebrew shop might have a
    suggestion).

    If you're in the MA-NH area, I might be able to suggest a homebrew shop
    or two which might be convenient.

    \steve

    re -1
    
    Thanks Steve, I'll call around a few homebrew stores for help.
    I'm just a bit far from MA-NH (try NZ) :)  But hoping to be in NH
    in March for a holiday.
    
    Cheers,
    Joyce
    

    The basis for many Yeast nutrients are a combination of ammonium
    sulphate and ammonium phosphate. Additions to the basic mixture are
    Vitamin B1 (thiamine), Potassium phosphate, magnesium sulphate and good
    old malt extract. Most available from any good chemist (drug store) and
    can be mixed to give a run away concoction.
    
    Me, I just pop along to my local superstore or Boots the Chemists or a
    local brew shop and look for these little jars with 'Yeast Nutrient' or
    'Yeast boost' or 'Super Yeast boost' written on them. I either follow
    the instructions on the jar or those in the Brewing book I have; from
    which I extracted all the high-brow chemistry stuff above :-) The stuff
    must work 'cause I've made some wicked wines, and if I feed any more to
    the Parsnip wine I've got going in the airing cupboard I may end up
    with a new life form.
    
    The HOMEBREW conference has a couple of topics dedicated to brewing
    wine, so if you want a go at Joyce's recipe a visit there would be a
    wise move as there's more to it than in her recipe. A couple of things
    to beware of though, home made wines can be on the strong side,        
    alcoholically speaking. The ones I've made are very strong (well over
    14%) and I do nothing special to get them that way; I just let the wine
    ferment until it figures its done with. Also they are deceptively
    smooth; I use very little perservatives (far less than the commercial  
    producers) and can take more time to produce a clean wine. The upshot
    is you get blasted without realising it. 
    
    Angus
    

    
    Sweet Potato Pancakes:
    ----------------------
    
    1 Large Sweet Potato
    5 Large White Russet Potatoes
    1 egg
    6 t flour
    1 t curry powder
    1/8 t nutmeg
    1/2 t hot sauce
    fresh black pepper to taste
    
    Bake potatoes and scoop from shells (reserve shells for tater skins,
    cept the sweet potato one.  I usually cook them for one hour at 375 and
    they are crispy and easy to scoop).  Mash with 4 T butter and if
    needed, a bit of 2% milk till creamy.  Refrigerate overnight.
    
    Next day mix the above ingredients with the mashed mixture.  Return to
    frig for one hour.  
    
    Drop into butter and oil mixture (1t oil, 2T butter) and fry till dark
    brown, flip, and flatten with spatula.
    
    enjoy,
    cj
      

    I'm looking for a recipe for au grautin (sp?) potatoes.  I thought
    about using one of the scalloped recipes and just adding cheese.  But
    what kind and how much?  So, if anyone has any ideas or a specific
    recipe, I'd appreciate it.

    
    
    Rep .65
    
    >>>I'm looking for a recipe for au grautin (sp?) potatoes.  I thought
        about using one of the scalloped recipes and just adding cheese. 
        But what kind and how much?  So, if anyone has any ideas or a 
        specific recipe, I'd appreciate it.
    
    
      Just use only of the scalloped recipes if you want and add about
    1/2 to 1 cup shredded cheese of your choice. Here's how I make them,
    
    
      Thinly sliced potatoes <the thinner the better>
      Thinly sliced onions
      3-6 cloves of crushed garlic
      shredded cheese 
      scalded milk
    
      In an ovenproof oiled casserole dish layer 1/3 of the sliced
     potatoes. Then add a layer of sliced onions and cheese. The
     amount of onions and cheese is personal preference. Then salt
     and pepper to taste. Repeat layers.
    
      In a small saucepan film the bottom with olive oil or butter.
     Saute the crushed garlic but don't let it burn. Add 1 Tbsp of
     flour to form a roux amd cook for 1-2 minutes. Add about 1 cup
     of milk to pan and scald it but don't boil it. Pour the milk 
     over the potatoes you should have just enough to barely cover 
     the potatoes. If you need more milk just top off with some more
     milk. Bake @375f until the potatoes are golden brown and tender.
    
    
    

    Thanks.  That's pretty much what I was thinking of trying.  It's
    helpful to have it confirmed.

    This recipe is great because it can be prepared well in advance,
    even a full day.
    
Scalloped Potatoes with Leeks and Cream

INGREDIENTS:    1/2  stick   unsalted butter
              4      cups    sliced leeks (white and pale green parts only)
                             salt and pepper

              1      tblsp.  butter
              2      cups    whipping cream
              3      large   garlic cloves, minced
              4      lbs.    russet potatoes, peeled, thinly sliced
              2      cups    grated white cheddar cheese (around 8 oz.)
                1/3  cup     freshly grated Parmesan cheese

 DIRECTIONS:  Melt the butter in heavy large skillet over medium-high heat.
              Add leeks and stir to coat.  Reduce heat to medium-low.
              Cover and cook until leeks are tender, stirring occasionally,
                 around 8 minutes.
              Uncover and cook until almost all liquid is absorbed, 
                 around 3 minutes.
              Season with salt and pepper.

              Preheat oven to 375 degrees.
              Rub 9x13x2-inch baking dish with 1 tablespoon butter.
              Mix cream and garlic in a small bowl.
              Arrange half of potatoes in the prepared dish.
              Season generously with salt and pepper.
              Cover with the leeks.
              Sprinkle with half of the cheddar cheese.
              Ladle half of cream mixture over.
              Repeat layering with remaining potatoes, cheddar cheese, and
                 cream mixture.
              Sprinkle with the Parmesan cheese.

              (Can be prepared 6 hours ahead, cover and refrigerate.
               Let stand 1 hour at room temperature before baking.)

              Bake until potatoes are tender and top is deep golden brown,
                 around 1 hour 15 minutes.

              Let stand at room temperature before serving.

                       (Bon Appetit, March 1991)                           
              
    

    Noticed the farm stand nearby has lots of red potatoes -- smallish,
    like new potatoes.  How does one use them?  I'm making turkey breast
    later this week and am considering regular-type potatoes instead of sweet.
    
    thanks.
    sandy

    
    Roasted potatoes... I'm sure there is a recipe in here somewhere.
    I cut my potatoes into bite size chunks (don't peel), put them
    into a non stick baking pan, spray with Pam, then sprinkle with
    salt, garlic powder, onion powder, paprika, and cayenne.  Vary
    the amount of spices according to your preference... I like them
    spicy!
 
    Bake for 1 hour at 400, stirring once, about half way through.
    They brown up really nice.
       
    Karen

.70 is a good idea.  You can also do anything you'd do with "regular"
new potatoes.  Try to leave the skin on if it's in good condition, as the
red skin is pretty on the table.

One very simple thing to do is just boil them (whole if they're small,
cut up if they're not) and then toss them gently in melted butter and
parsley.

-Hal

    Oldest daughter taught me a trick for garlic mashed potatoes.  I like
    the stuff, but hate to waste the energy to roast the garlic while the
    potatoes are boiling.  She just pitches her garlic cloves right in with
    the potatoes while they cook.  I use chicken broth and yogurt instead
    of milk and butter to thin the potatoes and they are great!
    
    meg

    
    Does anyone know what Rissole potatoes are?  I looked thru
    the potato files and found nothing.
    
    Thanks
    Deb
    

    
    thanks Laura, that's better than what I had which was nothing at all.
    
    Deb