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WIld Mountain 12-8-13

home : news : news June 27, 2017

6/15/2017 2:51:00 PM
'Taters... what could be better?

I am going to share potato recipes with you today. The following information will help tell which variety is best to use when a recipe just calls for potatoes.

The best for baking are russet, red, white and golden. For boiling, frying, mashing and roasting are russets, reds, white and golden. For salads use reds, whites and golden.  

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‘TATERS, KRAUT AND BRATWURST BAKE
1 – 1-1/4 lb. package uncooked brats
2 – 12 oz. bottles beer or non-alcoholic beer
2 T. butter or margarine
1 – 16 oz. can sauerkraut, rinsed, drained, squeezed a bit and chopped
1 can cheddar cheese soup, undiluted
1/2 c. milk
1-32 oz. pkg. frozen tater tots
1 c. shredded cheddar cheese

In a large saucepan combine brats and beer. Bring to a boil, watching so it doesn’t bubble up all over the place.  Reduce heat, cover and simmer for 10-15 minutes or until meat is no longer pink. Drain and cut into 1/2 inch pieces. In a large skillet, brown brats in butter over medium-high heat; drain on paper towels.  Spoon kraut into a buttered 9x13-inch baking pan. Top with brats. In a small bowl, combine soup and milk, stirring until well combined; drizzle over brats.  Top with tater tots. Bake at 350 degrees for 25-30 minutes or until taters are lightly browned. Sprinkle with cheese; bake 5 minutes or until cheese is melted.  Makes 6 servings.

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ORIGINAL RANCH ROASTED POTATOES
1 – 1 oz. pkt. Hidden Valley Original Ranch Dressing Mix
2 lb. small red potatoes, quartered
1/4 c. canola or vegetable oil

Place potatoes in a large plastic bag. Add oil and toss to coat; add dressing mix and toss again to coat.  Bake on ungreased baking pan at 450 degrees for 30  minutes.  Makes 4 servings.

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POTATO PUFF 
CASSEROLE
1 small onion, diced
2 T. butter or margarine
1/2 c. milk
1/2 t. ground mustard
1/4 t. salt
1/8 t. pepper
2 c. mashed potatoes (without adding milk and butter)
2 eggs, separated
1 c. shredded cheddar cheese, optional

  In a skillet, sauté onions in butter until tender. Stir in milk, mustard, salt and pepper; Bring to a boil. Remove from heat; stir in potatoes and mix well. In a small bowl, beat 2 egg yolks with a fork; add to potatoes and stir until smooth. Cool at room temperature for 15 minutes. Stir in cheese if you wish. In a small (non-plastic) mixing bowl, beat egg whites until soft peaks form. Fold gently into potato mixture. Spoon into a greased 1-qt. baking dish. Bake at  350 degrees for 40 to 45 minutes or until puffed and lightly browned.  Makes four to six servings.

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CHEDDAR N’ 
PARMESAN POTATOES
1/4 c. each, butter or margarine
2 c. milk, warmed
1/2 t. salt
1 c. shredded cheddar cheese                                   
1/2 c. Parmesan cheese
5 c. sliced, cooked, and peeled potatoes (about 5 medium)
1/4 c. dry bread crumbs
1 T. melted butter

In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Gradually stir in milk; cook and stir over medium heat until mixture thickens. Remove from the heat. Add salt, and cheeses; stir until cheese melts. Turn into large bowl. Add potatoes; stir gently to mix. Transfer to a greased 2 qt. baking dish. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, 400º  30-35 minutes.  Makes 6-8 servings.  Note:  In many of my recipes, when  the addition to the flour ingredients call for milk I most often say “warm milk” as the mixture is quicker to thicken than adding cold milk.  Just make sure the milk is not hot.



Thought for the Day: The joy of planting a garden is the anticipation of seeing the plants coming through the soil.



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