Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts
Papas Rellenas
Robert Ogle
Ingredients
  • 4 large potatoes, peeled and boiled
  • 4 tsp. salt
  • 4 eggs beaten
  • Dried bread crumbs
  • 1 lb. cuban seasoned ground beef (recipe below)
  • flour (enough to roll in)
  • oil for frying
  1. Boil potatoes until cooked. Drain. Mash with salt. Do not add butter or liquid. Let cool.
  2. Take a handful of mashed potatoes. Split in half and make each half into a bowl shape while pressing inward with fingers.
  3. Stuff the indention's with spiced ground beef.
  4. Bring 2 halves together and smooth to make a round ball about the size of a golf ball. Dip ball in egg and flour lightly cover. Dip egg again then the bread crumbs. Important: Refrigerate for 2 hours before next step.
  5. Use frying pan with oil to cover half ball. Heat oil to 375. Put balls in oil. Cook 2 minutes until brown. Flip and cook the same way. Can use deep fryer for 2 minutes.
Cuban Seasoned Ground Beef
Ingredients
  • 1/2 cup finely chopped onion
  • 1 large green bell pepper finely chopped
  • 3 cloves garlic minced
  • 1 lb. ground beef
  • 1 tsp. salt
  • 2 tsp. cumin
  • 1 tbsp. black pepper
  • 4 tsp. tomato paste
  • 1 tbsp. vinegar
  1. Saute onions and peppers till limp. Add garlic, beef, salt, cumin, pepper, paste, and vinegar.
  2. Continue till beef is cooked. Drain and cool.
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Souffled Baked Potatoes
Robert Ogle
Ingredients
  • 6 large Idaho potaotes
  • 1 cup sour cream
  • 1 egg slightly beaten
  • 1/4 cup butter or margarine
  • 2 tbsp. finely chopped green onion
  • 1 tbsp. grated cheese
  • bacon bits
  1. Bake potatoes in a 400 oven until soft. Squeeze with cloth to test. Remove from oven. Cut in half length-wise.
  2. Scoop potato pulp from the sheel, leaving shell in tact. 
  3. Combine sour cream, egg, butter, and green onion. Then add salt and pepper. 
  4. Stir in potato pulp. Whip until light and fluffy. Pile lightly into poato shells. Top with grated cheese and bacon bits. Place on a cookie sheet.
  5. Bake in a 375 oven until lightly browned. Serve piping hot.
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Gourmet Potatoes
Robert Ogle
Ingredients
  • 8 medium sized potatoes
  • 1/4 cup margarine 
  • 1/2 cup chopped onion
  • 2 cups grated cheddar cheese
  • 2 cups sour cream
  • 1/4 cup salt
  1. Cook potatoes in a jacket. Cool and peel. Shred with a grater.
  2. Saute onions in the margarine until soft but not browned. 
  3. Add cheese, sour cream, salt, and pepper. 
  4. Then add the grated potatoes. Pour into 2 qt. greased casserole. Bake 30 to 40 minutes on 350 oven. 
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Tuna Fish Puffs
Robert Ogle
Ingredients
  • 2 1/2 tbsps. butter
  • 5 tbsps. flour
  • 1 cup milk
  • 2 cans tuna
  • 1/2 tsp. salt
  • 3 cups mashed potatoes
  • dash of pepper
  • 1 egg, slightly beaten
  • 1 tbsp. finely chopped parsley
  1. Melt in top of double boiler the butter. Blend in flour, then add milk gradually. 
  2. Cook, stirring constantly, until thickened. 
  3. Add tuna, potatoes, parsley, salt, pepper, and beaten. Blend well. Drop by heaping tablespoonfuls into buttered baking dish. Brush top with melted butter. 
  4. Bake in 400 oven approximately 15 minutes or until golden brown. Delicious for lunch served with creamed cauliflower and tossed salad. Serves 6.
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Beef Stew
Robert Ogle
Ingredients
  • 1 lb. stew meat
  • salt, pepper, flour-just to roll in. 
  • 1 can tomato juice
  • 3 stalks celery, chopped
  • 2 cups potatoes, chopped
  • 1 cup water
  • 4 carrots, sliced
  • 2 onions, chopped
  • dash of  Worcestershire sauce
  1. Salt, pepper, and flour the stew meat. Brown in hot oil. Add about 1/2 cup water.
  2. Simmer meat adding water as necessary, until the drippings are rich like gravy and beef is tender. Place meat in large cooker.
  3. Add tomato juice, vegetables, and water. Salt and pepper to taste. Add a dash of Worcestershire sauce. Cook until vegetables are tender.
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Twice Baked Potatoes
Robert Ogle
Ingredients
  • 8 medium Russet baking poatoes
  • 2 tbsp. butter
  • 1 cup sour cream
  • 2 1/2 cups shredded sharp Cheddar Cheese
  • 1/4 cup heavy cream
  • 1/2 cup milk
  • salt and pepper
  • 4 strips bacon, cooked and diced
  • 3 green onions finely chopped
  1. Pierce potatoes with a fork,wrap in foil, and bake at 400 for 1 hour or until soft.
  2. Cool 10 minutes.
  3. Slice off top 1/3 of each potato, lengthwise. Hollow skins with a spoon leaving about /4 of the potato inside.
  4. In a bowl, combine potato interior, butter, sour cream, 1/2 cheese, heavy cream, milk, and salt and pepper. Mash until smooth.
  5. Stir in bacon and onions. Fill each potato skin with mixture and top with remaining cheese.
  6. Bake at 350 for 15 min or until cheese has melted.
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Herb Roasted Potatoes
Robert Ogle
Ingredients:
  • 1 lb. potatoes, peeled
  • 1 tbsp. butter melted
  • 1 tbsp. vegetable oil
  • 2 tbsp. parsley flakes
  • 1/2 tbsp. dill weed or basil
  • 1/2 tsp. rosemary
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • salt and pepper
  1. Line baking sheet with foil. Heat to 375. 
  2. Combine herbs, butter, and oil in a ziploc bag.
  3. Cut peeled potatoes into wedges.
  4. Place in bag until well coated.
  5. Place on baking pan. Sprinkle with salt and pepper.
  6. Bake 45-55 minutes or until brown.
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Grandma's Old Fashioned Potato Soup
Robert Ogle
Ingredients
  • 8 medium potatoes, peeled cut and into cubes
  • 1 large onion, chopped
  • 1/2 cup margarine or butter
  • 1/2 cup milk
  • 2 10.5oz cans of Cream of potato
  • 1/2 tsp. cayenne pepper
  • 1 tsp.Dill 
  • 2 tsp.Parsley
  • 1 tsp. Garlic powder 
  • salt and pepper to taste
  1. Rinse potatoes after cut in a colander.  
  2. In a large pot fill water just above potatoes and onions. Boil potatoes until fork tender. (Do not cook as long as mashed potatoes.) Do not drain. Do not remove from heat.  Mash potatoes until half mashed consistency. 
  3. Add margarine and milk.
  4. Cook until margarine is melted. 
  5. Add rest of ingredients to potato soup until mixed well.
  6. Serve with bacon bits and grated cheddar.
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Potato Skins
Robert Ogle
Ingredients
  • 6 small baking potatoes
  • 2 tbsp. butter, melted
  • 2 tsp. seasoned salt
  • 2 tbsp. grated parmesan cheese
  • 1 1/2 cups shredded cheddar cheese
  • 4 strips bacon, cooked and crumbled
  • 3/4 cup sour cream
  • 2 tsp. fresh chives
  1. Lightly grease outside of potatoes, cut small slit in top and bake at 425 for 45 minutes. 
  2. Let stand until cool enough to handle, about 15 minutes. 
  3. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a thin layer. 
  4. Brush outside and inside with melted butter.
  5. Sprinkle inside with soft and parmesan cheese. Place on lightly greased baking sheet.
  6. Bake 8 minutes or until crisp and bubbly.
  7. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. 
  8. Top with sour cream and chives.
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