 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
Joleen's Lefse Recipe
3 cups mashed red potatoes
1 tablespoon sugar
1 teaspoon salt
5 tablespoons melted margarine or butter
2 tablespoons whipping cream
Peel potatoes and boil until tender. Rice the potatoes. Mix with a mixer the following: the warm riced potatoes, sugar, salt, margarine and cream. Cover potatoes with a paper towel (to absorb excess moisture) and a loose piece of plastic wrap. Chill overnight. Before rolling mix in one cup flour. Roll into 8" flats and grill. Makes one dozen lefse.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Potato Doughnuts
1 cup sugar
1 cup sour milk
1 cup freshly mashed red potatoes
5 tablespoons lard, melted
2 eggs beaten
3 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Dissolve sugar in sour milk. Add potatoes while hot; then lard and eggs. Sift dry ingredients together; add to potato mixture. Now add vanilla. Chill dough for easier handling. Roll 1/2 inch think and cut doughnuts. Fry in hot fat, turning once. A potato harvest favorite.
|
|
|
|
|
|
|
|
|
|
|
|
|
Potato Dumplings
6 medium sized red potatoes
1 egg
1 tsp. salt
1 cup flour
Cook potatoes; mass or rice them. When cooled, combine with egg, salt, and enough flour to make firm balls. Place balls in boiling water and simmer 15 to 20 minutes. Especially good with homemade chicken soup.
|
|
|
|
|
|
|
|
|
|
|
|
|
Rosemary Roasted Potatoes
1 pound small red potatoes
2 tablespoons olive oil
1/2 tsp. crushed dried rosemary
1/2 tsp. salt
Scrub one pound small red potatoes; cut in half. Arrange in shallow pan. Drizzle 2 tablespoons olive oil over potatoes, turn to coat well. Sprinkle potatoes with 1/2 teaspoon crushed dried rosemary and 1/2 teaspoon salt; stir to mix well. Bake, uncovered, in a 400 degree oven, stirring occasionally, for 20 to 30 minutes, until potatoes are tender when pierced with a fork. Serves 4.
|
|
|
|
|
|
|
|
|
|
|
|
|
Hash Brown Casserole
2 pounds diced red potatoes
1 pt. sour cream
1 can cream of chicken soup
1/2 cup milk
1/2 cup minced onion
1/2 cup + 2T. butter
2 cups shredded cheddar cheese
Melt 1/2 cup butter in bottom of 9x13 inch pan and add 1 pound of diced red potatoes and spread evenly over bottom of pan. In medium bowl, combine soup, sour cream, onion and milk. Put 1/2 of mixture on the diced potatoes in the pan. Sprinkle 1/2 cup of cheese over this first layer. Repeat a second layer of potatoes, mixture, and cheese. Crush 1 cup of corn flakes and add to it two tablespoons melted butter for topping. Bake at 350 degrees for 45 to 50 minutes.
|
|
|
|
|
|
|
|
|
|
|
|