Let’s go back in time, say 60 some years ago. Potatoes in those days, in my mother’s kitchen, were an everyday vegetable and cooked in some tasty remarkable different ways. Here are some recipes for you to try.
Mom’s Hashbrown Casserole
Ingredients:
2 pounds of frozen hash browns
½ cup melted butter
2 cups sour cream
1 tsp salt
2 cups old cheddar cheese
pepper to taste
2 cups crushed corn flakes
Topping:
1 cup undiluted cream of chicken soup
½ cup butter
½ cup chopped white onions
Method:
Melt butter and pour over hash browns. In another bowl mix the rest of the main ingredients. Pour this mixture over potatoes and mix well. Put in a 9×13 inch pan.
Mix together topping ingredients and spread over hash brown mixture. Bake at 350ºF for one hour or until topping is brown and casserole bubbles.
Potatoes Romanoff
Ingredients:
6 good sized potatoes
1½ cups shredded sharp cheddar cheese
1 bunch green onions
2 x 10 oz. cartons sour cream
1½ tsp. salt
¼ tsp pepper
paprika
Method:
Cook potatoes in skin until tender. Peel, shred potatoes into large bowl. Stir in 1 cup of shredded cheese and remaining ingredients, except paprika. Turn into a 2-quart casserole, buttered. Top with remaining cheese; sprinkle with paprika. Cover and refrigerate for several hours or overnight. Pre-heat the oven to 350ºF. Bake uncovered for 30 to 40 minutes. Makes eight good servings.
Crab Stuffed Baked Potatoes
Ingredients:
5 large potatoes, baked
½ cup light cream
¼ cup butter
a pinch of cayenne
1 x 7 oz. can crab meat
4 tsp finely chopped onion
½ tsp paprika
1 cup grated cheddar cheese
1 tsp salt
Method:
After baking the potatoes slice in half, scoop out the potato and mash. Whip in cream and butter until smooth. Add remaining ingredients except cheese. Stuff back into potato skins, garnish with cheese. Bake in hot oven for 14 minutes.
Cheese Potatoes
Ingredients:
1 kg bag of frozen hash browns
1 can cream of mushroom
½ cup chopped onions
2 cups shredded cheddar cheese
½ cup butter
1 can Durkee fried onions
2 cups sour cream onions
Method:
Mix all of the above ingredients together and put into a 9×13 inch pan. Bake at 350ºF for 45 minutes. Sprinkle Durkee fried onions on top and bake for 10 minutes. Can be made ahead and frozen uncooked. Thaw completely before cooking.
Potato Puffs
Ingredients:
1½ cups mashed potatoes
2 eggs, well beaten
¾ tsp salt
¼ tsp baking powder
½ tsp grated onions
¼ tsp nutmeg
Method:
Mix ingredients together. Deep-fry by dropping by the spoonful. Fry until golden brown. Drain on paper towel and serve.
Scalloped Potatoes Soup
Ingredients:
3 medium white onions, chopped
2 Tbsp butter
4 medium potatoes, peeled and cubed
2 cups boiling water
2 chicken bouillon cubes
½ tsp salt
pepper to taste
3 cups milk
1 cup shredded cheddar cheese
Method:
Cook onions and butter together in saucepan until soft but not browned. Add potatoes, water, bouillon cubes, salt and pepper. Cover and boil until potatoes are cooked – that should be around 15 minutes.
Remove from heat and blend in food processor or blender. Return to saucepan and add milk and cheese. Heat slowly until cheese melts, but do not boil. This should provide for six large servings.
