Come next month
Wednesday, April 8th @ 6:30pm for
Just A Taste
of
"Salads"
Wednesday, March 11, 2009
Potatoes
What a wonderful time we had with everyone. There were so many samples to choose from it was hard to pick and not enough room on the plate. A special thanks to Kirsten Fodge for the demo, and the potato information from Tamara Litchfield, Elke Taxera, and Sandra Pfeiffer. You all did a great job! Also thank you to all the ladies who brought samples, they were fabulous. Below are the recipes submitted. If you do not see your recipe, be sure to email it to
"Sour Cream Potatoes" by Kirsten Fodge
- 4lbs. potatoes
- 1 can Cream of Chicken Soup
- 1/2 cup butter
- 16 oz. sour cream
- 2 cups shredded cheese
- salt to taste
*Boil, peel, then cube potates. In a big bowl mix all ingredients together. Spread into a 9x13 pan. Bake at 375 degrees for 35 minutes until slightly golden and bubbly.
- 1 can Cream of Chicken Soup
- 1/2 cup butter
- 16 oz. sour cream
- 2 cups shredded cheese
- salt to taste
*Boil, peel, then cube potates. In a big bowl mix all ingredients together. Spread into a 9x13 pan. Bake at 375 degrees for 35 minutes until slightly golden and bubbly.
"Sweet Potato Souffle" by Marge Olsen
Filling:
- 2 lb sweet potatoes cooked and mashed
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup milk
- salt
- 1 tsp. cinnamon
- 1/4 tsp. mace
- 2 eggs
*Mix above ingredients well and transfer to a buttered casserole dish.
Topping:
- 2 tbs. butter
- 1/3 cup flour
- 1/4 cup brown sugar
- 1 cup walnuts, chopped
*Mix together the topping and crumble over sweet potato mixture. Bake at 350 degrees for 30 minutes.
- 2 lb sweet potatoes cooked and mashed
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup milk
- salt
- 1 tsp. cinnamon
- 1/4 tsp. mace
- 2 eggs
*Mix above ingredients well and transfer to a buttered casserole dish.
Topping:
- 2 tbs. butter
- 1/3 cup flour
- 1/4 cup brown sugar
- 1 cup walnuts, chopped
*Mix together the topping and crumble over sweet potato mixture. Bake at 350 degrees for 30 minutes.
"Breakfast Mess" by Garian Fleming
- Red Potatoes, cooked and quarted
- Zucchini, sliced
- Green onion, chopped
- Fresh mushrooms, sliced
- Tomatoes, quarted or chopped
- Cheddar Cheese
- Season Salt
- Bacon Bits
- Ham, chopped (I use deli meat)
*Stir fry potatoes and green onion, then add veggies, bacon bits and ham, stir fry briefly. Place all ingredients in an oven proof dish and sprinkle cheese over top. Heat at 350 degrees until cheese melts. Serve with sour cream and salsa.
- Zucchini, sliced
- Green onion, chopped
- Fresh mushrooms, sliced
- Tomatoes, quarted or chopped
- Cheddar Cheese
- Season Salt
- Bacon Bits
- Ham, chopped (I use deli meat)
*Stir fry potatoes and green onion, then add veggies, bacon bits and ham, stir fry briefly. Place all ingredients in an oven proof dish and sprinkle cheese over top. Heat at 350 degrees until cheese melts. Serve with sour cream and salsa.
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