Here are some of our favorite potato recipes that have fed and dazzled folks at the Osborne table. They're not just tasty, they're easy to make, and draw on ingredients pretty common to most pantries. Try these out and let me know what you think. Also, please comment--I'd love to know what recipes have bailed YOU out when time was short. We're all in this together, remember, so let's share the good stuff. And until next time, happy cook'n!
SALISBURY SKILLET SUPPER (serves 4; this makes great leftovers)1 1/2 lb lean ground beef
1 can (5.3 oz) evaporated milk, undiluted
1 egg, slightly beaten
1 C soft bread crumbs (2 slices)
1/2 tsp salt
1 Tbsp onion flakes
1 Tbsp extra virgin olive oil
1 can (16 oz) sliced potatoes, drained; liquid reserved
1 pkg (10 oz) frozen peas
1 can (4 oz) sliced mushrooms, undrained
1 envelope ( 1 5/8 oz) onion soup mix
Combine beef, milk, egg, bread crumbs, salt, and onion flakes in large bowl; blend thoroughly. Shape into 4 large 1-inch thick oval patties. Heat oil in 10-inch skillet on moderate heat. Add patties; brown on both sides. Drain, if necessary. Add enough water to reserved potato liquid to equal 1 cup. Add potatoes, peas, mushrooms, soup mix, and 1 coup potato liquid to beef mixture. Heat to a boil; simmer, covered, 20 min., stirring once during cooking, to blend. REALLY good.
QUICK SAUSAGE-VEGGIE STEW (serves 6)2 Tbsp cornstarch
1 Tbsp instant minced onion
1 tsp instant chicken bouillon
1/2 tsp basil
1/4 tsp salt
1 can (16 oz) stewed tomatoes, undrained
1 can (8 oz) sliced carrots, drained
1 can (8 oz) french cut green beans
1 tsp Worcestershire sauce
12 oz cooked Kielbasa, cut into 1/2-inch slices (or substitute 1 lb of cooked and crumbled breakfast sausage)
1 can (16 oz) sliced potatoes, drained
1/4 C chopped celery
1 Tbsp minced parsley
1 can (7.5 oz) refrigerated buttermilk biscuit dough, separated
Sesame seeds
Preheat oven to 425 degrees. Grease a 2-qt casserole; set aside. Combine cornstarch, onion, bouillon, basil, and salt in large saucepan. Stir in tomatoes with liquid, carrots, green beans, and Worcestershire. Cook and stir until thickened. Add sausage, potatoes, celery, and parsley; heat until bubbly. Turn mixture into prepared casserole. Quickly arrange biscuits on top with sides touching. Sprinkle on sesame seed. Bake for 12-15 min., or until biscuits are golden brown.
GARDEN POTATOES (serves 3-4; an unusual combination that is very good)1 can (16 oz) whole potatoes, undrained
1/4 C peeled, chopped cucumber
2 Tbsp minced green pepper
3 medium radishes, thinly sliced
2 Tbsp sliced green onions
1 Tbsp minced parsley
1/2 tsp salt
1/2 tsp sour cream
Heat potatoes in 1-qt saucepan; drain; set aside and keep hot. Combine cucumber, green pepper, radishes, onions, parsley, and salt in small saucepan. Stir in sour cream. Cook on low heat, stirring constantly, until heated through; do not boil. Pour mixture over hot potatoes; stir to coat.
QUICK POTATO CHEESE SOUP (serves 4)2 Tbsp onion flakes
2 chicken bouillon cubes
1/4 tsp garlic powder
1 1/4 C instant potato flakes
1 1/2 C milk
1 tsp Worcestershire sauce
1 C shredded Cheddar cheese
4 slices bacon, fried and crumbled
2 Tbsp minced parsley
Combine 2 1/2 C water, onion flakes, bouillon, and garlic powder in saucepan. Bring to a boil; simmer 5 min., or until bouillon is dissolved. Stir in potato flakes. Slowly stir in milk. Add Worcestershire, cheese, and bacon. Cook on low heat, stirring constantly, until cheese is melted; do not boil. Garnish each serving with parsley.
HOT TIP: Buy a pound or two of bacon. In a large pot, fry it all up; drain off fat. Freeze some strips in a plastic freezer bag for use later on BLTs; crumble the rest, place in a plastic freezer bag for use later in this soup and lots of other recipes. Time spent on the front end can save tons of time on the back end!
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