Potato potpourri - includes recipes

Ebony, Sept, 1991 by Charlotte Lyons

Scrub potatoes; lightly grease skins. Bake in 400 [degrees] oven for 1 hour or until done. Cut thin slice off top of potatoes. Scoop out inside and mash. Add onion, eggs, 1/3 cup Parmesan, margarine, salt and pepper and enough hot milk to make proper consistency (about 1/4 cup). Beat until fluffly. Carefully pile mixture in potato shells. Brush tops with additional margarine; sprinkle with additional Parmesan cheese and paprika. Bake in 350 [degrees] oven for 20 to 30 minutes.

Makes 6 servings

POTATO AND CAVIAR APPETIZERS

6 small new potatoes Red and black caviar Minced onion Shredded boiled egg Parsley Green and red bell pepper strips

Cook unpared potatoes in lightly salted water until tender, about 15 minutes. Drain and cool. Cut potatoes into 1/4-inch slices. Arrange caviar on potato slices. Garnishing with minced onion, egg, parsley or bell pepper if desired. Chill.

Makes 6 servings

SYL'S WHITE POTATO PIE

Pastry for two 9-inch one-crust pies 2 eggs 2 cups hot cooked mashed potatoes (about 2 medium) 1/2 cup margarine or butter, softened 3/4 cup sugar 1/2 cup brown sugar 1/4 cup evaporated milk 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract

Heat oven to 425 [degrees]. Prepare pastry. Beat eggs slightly with hand beater; beat in remaining ingredients. Pour half of potato pie mixture into one pie crust and the remainder into second crust. Bake 15 minutes. Reduce oven temperature to 350 [degrees]. Bake until knife inserted in center comes out clean, about 45 minutes longer.

Yields 2 pies, 8 servings each

SCALLOPED POTATOES

1 10 3/4-ounce can condensed cream of celery or mushroom soup 1/2 cup milk 1/8 teaspoon pepper 4 cups thinly sliced potatoes 1 small onion, thinly sliced 1 tablespoon margarine or butter Dash paprika

Combine soup, milk and papper. Arrange alternate layers of potatoes, onion and soup mixture in 1 1/2-quart casserole. Dot with margarine; sprinkle with paprika. Cover; bake at 375 [degrees] for 1 hour. Uncover; bake 15 minutes more or until potatoes are done.

Makes 6 servings

OLD FASHIONED POTATO SOUP

4 medium potatoes, peeled and diced 2 tablespoon margarine or butter 1/2 cup diced celery 1/2 cup chopped onion 3 cups milk Salt and pepper to taste Chopped chives

Cover potatoes with water in medium saucepan. Cover and cook until potatoes are tender, about 5 to 10 minutes. Drain potatoes. Mash half of the potatoes with a potato masher while they are still warm. Melt the margarine over medium heat; add celery and onion. Cook vegetables until tender, about 5 minutes. Set aside. Return potatoes to saucepan and add the celery and onion. Stir in milk, salt and pepper. Cook over medium heat, stirring frequently until smooth and hot (Do not let the soup boil or it will curdle.) Garnish with chieves.

Makes 4 servings

AU GRATIN POTATOES

1/4 cup margarine or butter, plus 2 tablespoons 1/4 cup all-purpose flour 1/2 teaspoon salt 2 cup milk 1 1/2 cups shredded cheddar or American cheese 5 medium potatoes, peeled, sliced and partially cooked 1/4 cup dry bread crumbs Paprika