Vegetables...Southern Style Potatoes

French Fried Potatoes

Pare potatoes and soak in cold water for about an hour. Cut in slices and dry on a paper towel and fry in oil. The oil must be just hot enough to cook the potatoes by the time they are brown. Drain on paper towels and sprinkle with salt and pepper.

Country Fried Potatoes

• 6 slices bacon
• 6 potatoes
• 3/4 tsp. salt
• 1/2 tsp. paprika
• 1/2 tsp. pepper

Cook bacon in a skillet; when crisp put on paper towel to drain. Peel and slice potatoes and put in skillet with the bacon grease. Sprinkle salt, paprika and pepper over potatoes.

Cover and cook over medium heat, turning only occasionally until potatoes are well browned. Crumble bacon and mix with potatoes just before serving.

Country Potatoes

• 2 lbs. potatoes
• 1 lb. ham
• 1 lb. broccoli, frozen or fresh
• 2/3 c. mozzarella cheese
• 1 c. Velveeta cheese
• 6 T. butter
• 1 c. milk
• salt and pepper to taste

Preheat oven to 350°. Cut potatoes, ham, broccoli and Velveeta cheese into cubes. Mix all ingredients together. Bake 35 to 40 minutes or until potatoes are done. Hint: You may want to use more mozzarella cheese on top.

Boiled Potatoes

Peel 4 medium potatoes and cut up. Place in a 1 1/2 quart casserole. Cover with water and add 1/2 teaspoon salt. Cook, covered, for 22 to 25 minutes or until potatoes are tender.

Hint: Potatoes should be cut in quarters if they are small, in eighths if they are larger. The pieces should be about the same size for uniform cooking.

Mashed Potatoes

• 6 medium sized potatoes
• 3 tb. butter
• 1/2 t. salt
• 1/8 t. pepper
• 1/3 c. hot milk

Boil potatoes, mash until smooth, and add butter, salt, pepper, and milk. Beat until light and pile lightly into a hot dish.

Two stiffly beaten whites of eggs may be folded into potatoes and the potatoes put into a baking dish and browned in the oven.

Baked Potatoes

Select baking potatoes of uniform size if possible so that they will all be cooked at the same time. Scrub potatoes with a stiff brush. Remove any bad spots with a sharp knife. Cut a thin slice from one end of each potato. Prick entire surface of potato with the tines of a fork. Place potatoes on paper plates in the microwave oven with at least 1 inch of space between them. Cook given amount of time.

Hint: It is easy to test potatoes with a fork or skewer to determine when they are done, so try shorter cooking time first and then increase time as needed. 2 small, 8 to 10 minutes; 4 small 10 to 11 minutes; 6 small, 16 to 17 minutes; 1 medium, 10 to 11 minutes; 2 medium, 10 to 11 minutes; 4 medium 23 to 25 minutes.

Oven Roasted Potatoes

1 env. Lipton Recipe Secrets onion soup mix 2 lbs. potatoes, cut into lg. chunks 1/3 c. vegetable oil

Preheat oven to 450°. In a large bowl add all ingredients. Toss until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.

Broasted Potatoes

• 6-8 sm. red potatoes, scrubbed and cut in halves
• 3 T. crushed dry parsley
• 2 tsp. butter flavor popcorn style salt
• 4 T. bacon bits, either fresh fried or jar style
• 1 sm. onion, diced
• 2 T. garlic powder
• Dash black pepper
• 2-3 T. Parmesan cheese
• 12 butter pats
• 1/2 c. seasoned bread crumbs

Line baking pan completely with foil, leaving plenty of excess foil on each side to be folded and sealed over potatoes to bake.

Place potatoes cut side up in pan. Add ingredients over the potatoes in the order listed. Be sure to sprinkle everything evenly over all the potatoes. Once everything has been added; fold the extra foil together to seal in potatoes. Bake at 375° for 45 minutes. Let set for 15 minutes after removing from oven before opening.

Rotel Potatoes

• 8 potatoes, sliced
• 1 can Ro-Tel
• 1 lb. Velveeta cheese
• 1 sm. onion
• 1 stick butter

Boil potatoes till tender; drain and slice. Saute onions in butter. In another bowl, add melted cheese, Ro-Tel and sauteed onions then add potatoes. Mix well. Enjoy!

Rotel Potatoes II

• 6 to 8 lg. potatoes
• 1 lb. Velveeta
• 1 can Ro-Tel
• 1 can cream of chicken soup
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 can mushrooms
• Margarine

Peel and slice potatoes. Boil until almost done. Peel Velveeta; add Ro-Tel and soup. Saute in margarine, onion, bell pepper and mushrooms. Mix all of the above together except potatoes. Butter casserole. Put in potatoes. Pour mixture over top. Bake at 325° for about 30 minutes.

Cheese Potatoes

5 lg. potatoes, peeled and thinly sliced Salt and pepper to taste 1 med. onion, chopped 5 slices bacon, cooked and crumbled 1 c. grated Cheddar cheese 1 stick margarine

In a lightly greased 9 x 13-inch dish, layer sliced potatoes; sprinkle lightly with salt and pepper. Sprinkle onions, bacon and cheese over potatoes. Slice margarine over all.

Cover with foil and bake at 350° for 45 minutes to 1 hour until potatoes are tender. Makes 6-8 servings.

Triple Cheese Potato Bake

• 2 cans cream of chicken soup
• 1 (8-oz.) ctn. sour cream
• 1/2 tsp. pepper
• 1 (30- to 32-oz.) pkg. frozen hash browns
• 1/4 c. grated Parmesan cheese
• 1/4 c. sliced green onions
• 1 (2-oz.) jar diced pimentos
• 3/4 c. shredded sharp cheese
• 3/4 c. shredded Swiss cheese

Preheat oven to 375°. Combine soup, sour cream and pepper in large bowl; blend well. Stir in potatoes, onions, pimentos, cheddar cheese and Swiss cheese.

Spoon into a 9 x 9-inch pan in an even layer; sprinkle with Parmesan cheese. Bake, uncovered, for 1 hour to 1 hour and 15 minutes or until bubbling and golden brown. Serve immediately or freeze, if desired.

Loaded Potato Casserole

• 4 lg. baking potatoes
• 6 green onions (chopped)
• 3 c. shredded cheese
• 1 jar real bacon pieces
• 1 stick butter melted
• Salt and Pepper

Scrub potatoes well. Boil in jackets until tender. Cut into 1-inch cubes. Stir in remaining ingredients, reserving 1 cup of cheese.

Put into casserole dish. Top with remaining cheese. Bake at 350° for 30 minutes.

Scalloped Potatoes

• 1 lb. sweet potatoes (2 lg.)
• 1 lb. russet potatoes (4 med.)
• 1 c. grated Jarlsberg cheese, divided in 1/2
• 1/4 tsp. dried thyme or 1 tsp. fresh thyme, divided in 1/2
• 1/2 tsp. salt, divided in 1/2
• Freshly ground black pepper
• 11/2 c. heavy cream

Preheat oven to 350°. Grease a 12-inch ovenproof casserole dish. Scrub and peel sweet and russet potatoes. Cut potatoes into 1/8-inch thick slices.

Place a single layer of potato slices in prepared dish, alternating between sweet and russet potatoes, overlapping. Top potato slices with half of Jarlsberg, half of thyme and half of salt. Repeat layering. Top second layer of sweet and russet potato slices with remaining Jarlsberg, thyme and salt.

Sprinkle pepper evenly over potato mixture. Pour cream over top. Cover completely. Bake potatoes until golden and cheese is bubbly, about 1 hour 10 minutes. Let stand about 5 minutes before serving. Serves 8.

Potato and Cheese

• 8 good size potatoes (red)
• 1 good size yellow onion
• 1 T. salt
• 1 T. pepper
• Seasoned salt
• 1 stick butter or oleo
• 1/4 c. milk

Wash, peel and slice potatoes in round slices about 1/8 or 1/4 inch thick. Put in a 3 quart pan with salt and pepper and bring to a boil. Chop onion and put with potatoes to boil.

When potatoes are tender; drain liquid and take a baking dish and layer with a layer of potatoes and then cheese, then sprinkle seasoned salt and butter over cheese. Repeat the steps until all potatoes are in pan.

Pour milk over and put in oven at 350 till cheese melts completely. You can use Velveeta or cheddar cheese.

Parslied Potatoes

• 11/2 lbs. sm. new red potatoes, scrubbed
• 1 T. vegetable oil
• 1 med. onion, chopped
• 1 sm. clove garlic, crushed
• 1 c. chicken broth
• 1 c. chopped fresh parsley, divided
• 1/2 tsp. pepper

Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat; add oil.

Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil.

Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet. Stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

Candied or Glazed Sweet Potatoes

Wash six medium sized potatoes. Cook 15 mins. in boiling water. Peel and cut in slices. Put into a buttered baking dish in two layers, baste with a syrup made by boiling for 3 mins. 1/2 c. sugar, 4 tb. of water, and 2 tb. butter. Bake until brown.

Sweet Potatoe Souffle'

• 2 c. cooked and mashed potatoes
• 1/2 t. salt
• 2 eggs
• 1/4. c. raisins
• marshmallows
• 1 c. hot milk
• 2 tb. sugar
• 2 tb. butter
• 1 t. nutmeg
• 1/4 c. broken nut meats

Left-over boiled or baked sweet potatoes may be used. Press through a vegetable press or mash well. Scald the milk, dissolve in it the sugar and salt, and add butter, stirring until melted. Add this mixture to potatoes, mix, and beat until smooth. Separate the eggs and beat yolks well. Add them to the potatoes. Add the nutmeg. Beat whites stiff, cut and fold them lightly into potatoes and pour mixture into a buttered baking dish.

Quickly arrange the marshmallows 1/2 inches apart on the top with raisins between. Place in a moderate oven and bake until souffle is set and marshmallows are brown. Serve at once.

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