Potato Recipes
Here is a list of some recipes that use potatoes. Many are fast and easy. This list will continue to grow. If you have any new ideas E-Mail them to: main@slhfarm.com
4 medium potatoes, cut into 3/4 inch cubes & microwaved 6 to 10 minutes until tender
1 Tbsp. vegetable oil
1 lb. lean pork cut into thin strips
1 cup cherry tomatoes
1/3 cup orange marmalade
2 Tbsp. Dijon-style mustard
While potatoes cook, heat oil in a large skillet over high heat. Add pork and toss until opaque. Drain. Add potatoes and tomatoes; saute and toss 3 minutes. Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper.
Time: 20 minutes. Servings: 4 Per Serving: 375 cal., 12 g fat, 690 mg sodium, 50 g carbohydrate, 5 g fiber, 20 g protein.
4 medium potatoes, cut into 1/4 inch cubes & microwaved 6 to 10 minutes until tender
1 lb. London broil, thinly sliced
1 Tbsp. garlic pepper
2 Tbsp. olive oil
1 green bell pepper, cut into thin strips
While potatoes cook, toss beef with garlic pepper and heat oil in a large skillet over high heat; add beef and toss 3 minutes. Remove beef. Add green pepper to skillet; toss 3 minutes. Add potatoes; saute 5 minutes. Add beef; toss until heated through. Season with salt.
Time: 20 minutes, Servings: 4, Per Serving: 364 cal., 12 g fat, 70 mg cholesterol, 830 mg sodium, 33 g carbohydrate, 4 g fiber, 30 g protein.
4 medium potatoes, cut into thin wedges & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, cut into long ½ inch slices
2 Tbsp. vegetable oil
½ cup sliced green onoins
1/4 cup prepared teriyaki sauce
While potatoes cook, in a large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through.
Time: 20 minutes, Servings: 4, Per Serving: 280 cal., 9 g fat, 45 mg cholesterol, 740 mg sodium, 28 b=g carbohydrates, 21 g protein.
4 medium potatoes, cut into 3/4 inch cubes & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, cut into 3/4 inch cubes
2 Tbsp. olive oil
1 cup prepared tomato salsa
1 small can whole kernel corn, drained
While potatoes cook, in a large skillet toss and brown chicken in olive oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add salsa and corn; toss until heated through.
Time: 20 minutes, Servings: 4, Per Serving: 300 cal., 9 g fat, 50 mg. cholesterol, 620 mg sodium, 34 g carbohydrte, 21 g protein.
4 medium potatoes, cut into 1/4 inch cubes & microwaved 8 to 10 minutes until tender
1 lb. boned and skinned chicken breasts, sliced ½ inch thick
2 Tbsp. vegetable oil
1/4 cup prepared honey-Dijon barbeque sauce
1 tsp. Dried tarragon
While potatoes cook, in a large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add barbeque sauce and taragon toss until heated through.
Time: 20 minutes, Servings: 4, Per Serving: 270 cal., 9 g fat, 45 mg cholesterol, 180 mg sodium, 27 g carbohydrate, 20 g protein.
4 COLORADO russet variety potatoes
Salt and pepper
8 teaspoons whole seed or grainy mustard
6 ounces Brie cheese
2 tablespoons finely chopped chives or
green onion tops
Heat oven to 4000. Prick potatoes in 5-6 places with the tines of a fork. Bake potatoes 50-60 minutes, until tender and skins are crisp. Cut potatoes cross- wise into 4 thick slices. With a melon baller or small spoon, scoop out a little potato from the center. Season with salt and pepper; spread each hollowed-out center with 1/2 teaspoon mustard. Cut up Brie into 16 chunks; place one piece in each center. Sprinkle with chives. Place on baking sheet. Bake 15-20 minutes until cheese has melted and browned in spots. Serve warm. Makes 16 appetizers.
Nutritional Information Per Serving: Calories 71; Protein 3g, Carbohydrates 8g, Fat 3g; Cholesterol 10. 6mg; Sodium 135mg.
4 COLORADO russet variety potatoes, peeled, boiled
1 large onion, chopped
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 teaspoon season salt
3 sheets puff pastry
1 egg, beaten
Dice or mash potatoes. Saute onion until clear and tender. Add next three ingredients and mix well. Cut each puff pastry into 9 3x3-inch squares and place 1- 1/2 tablespoons of mixture into center of each square. Bring up the four points and sea] the knish. Turn over and brush with egg. Bake at 450 degrees for 15 minutes or until brown. Makes 27 servings.
Nutritional Information Per Serving: Calories 44; Protein .96g: Carbohydrates 7g,- Fat 1,5g,- Cholesterol Bmg,- Sodium 63mg,
2 COLORADO russet variety potatoes, cut into 1/4-inch slices
1/4 cup taco sauce
1/4 cup julienned roasted red pepper
1/4 cup sliced ripe olives
1-1/2 cups shredded Cheddar or Monterey Jack cheese
1/4 cup sour cream or yogurt
1/2 cup salsa
Cilantro or parsley sprigs
Preheat oven to 375 degrees. Arrange potato slices on greased shallow baking pan. Brush tops with taco sauce. Bake 10 minutes or until tender. Top with peppers, olives and cheese. Bake 5 minutes longer until cheese is melted. Garnish with cilantro or parsley. Serve with sour cream and saisa. Makes 4 servings.
VARIATION: Green Guacamole Nachos
Combine 1 small ripe mashed avocado, 1/4 cup softened pimento cream cheese, 2 tablespoons chopped green chiles, 1/8 teaspoon garlic salt and 1 teaspoon lime juice. Use instead of peppers, olives and cheese.
Nutritional Information Per Serving: Calories 336,- Protein 13.8g,- Carbohydrates 30.7g,, Fat 18g; Cholesterol 5l mg, Sodium 602mg.
3 medium COLORADO russet variety potatoes, peeled, cut in 112" dice
1 (14.5 ounce) can diced or chopped tomatoes
1/4 cup butter
1 (4 ounce) can green chiles, seeded, cut in thin strips
1 tablespoon minced fresh garlic
1 teaspoon diced jalapeno pepper
1/4 cup all-purpose flour
3 cups chicken broth
1 teaspoon fresh lime juice
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon white pepper
1-1/2 teaspoons Worcestershire
1/4 teaspoon sugar
Place potato cubes in cold water; cook over medium heat until crisp tender. Drain tomato preserving juice. In heavy saucepan brown but over medium-high heat. Add green chile strips, Garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Add drain tomatoes; cook 2 minutes more. Stir flour in tomato mixture. Stir in broth, reserved tomato juice lime juice, black pepper, salt, white pepper Worcestershire and sugar. Cook and stir until thickened and bubbling. Drain potatoes; add to soup along with cilantro. Simmer 5 - 10 minutes. Makes 6 servings.
Nutritional Information Per Serving: Calories 185, Protein 3.5 g, Carbohydrates 23 g, Fat 9 g, Cholesterol 21 mg, Sodium 1022 mg.
1 pound boneless beef top sirloin steak, cut 3/4" thick
2 (14 ounce) cans ready-to-serve beef broth
1 large onion, chopped
3 COLORADO Sangre red potatoes, peeled if desired, cut in 1/2" dice
1/2 pound baby carrots
1 cup frozen peas
1/4 cup chopped assorted fresh herbs
2 tablespoons balsamic or red wine vinegar
2 teaspoons vegetable oil
1/2 teaspoon coarsely ground black pepper
Trim fat from steak. Cut steak length wise into three strips and then crosswise into 1/2-inch thick pieces. In large saucepan, combine broth, onion, potatoes, carrots and peas. Bring to a boil; reduce heat to low. Simmer, uncovered, 15 minutes or until vegetables are tender. Stir in herbs and vinegar. Meanwhile, in a large non-stick skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 2-3 minutes or until outside surface is no longer pink (do not overcook). Season with pep- per. Place equal amounts of beef into 4 individual soup bowls. To serve, ladle vegetables and broth mixture over beef. Serve immediately. Makes 4 servings.
Nutritional Information Per Serving: Calories 316,- Protein 32g; Carbohydrates 88g; Fat 9g; Cholesterol 76mg; Sodium 758mg.
5 COLORADO Sangre red potatoes, peeled if desired, cubed, cooked
1-1/2 cups cooked black beans
1 cup julienned roasted red peppers
1 medium ripe papaya, peeled, sliced
3/4 cup watercress
1/2 cup chopped purple onion
1/2 teaspoon chili powder
3 tablespoons garlic flavored oil
2 tablespoons red wine vinegar
In large bowl, combine all ingredients, Toss to blend Cover and let stand at room temperature for 15 minutes or refrigerate for 1 hour. To serve, spoon onto fresh greens and garnish with crisp fried tortilla strips. Makes 8 servings.
Nutritional Information Per Serving: Calories 192, Protein 5 G, Carbohydrates 31 g, Fat 5.7 g, Cholesterol 0, Sodium 192 mg.
2-3 COLORADO russet variety potatoes
1 head romaine lettuce
Caesar dressing of choice
Freshly grated Parmesan cheese
Preheat oven to 425". Bake potatoes until tender; cool. Cut head of romaine in half lengthwise, move and discard core, wash leaves, pat dry with paper towels. Refrigerate until needed. Cut With a small paring knife, remove the meat from the center of each ring, being careful not to break the ring, leaving a well about 1/4-inch thick. Fry each ring in hot oil until the interior is golden and the exterior is crispy. Drain on paper towels and set aside momentarily. Toss the romaine leaves with Caesar dressing. Taking three to five leaves at a time, align the bottom edges, roll tightly and gently slide into a potato ring until the bottoms are flush. Serve upright and garnish with fresh grated Parmesan cheese. Makes 6-8 servings.
Nutritional Information Per Serving: Calories 83,- Protein 3g; Carbohydrates 31 g; Fat 3g; Cholesterol 8 mg; Sodium 97 mg.
6-8 COLORADO Sangre red potatoes, peeled if desired, cubed
1/2 cup sour cream
1/4 cup minced purple onion
2 tablespoons chopped fresh dill
2 ounces smoked salmon, cut in thin slices
3 tablespoons fresh lemon juice
3 tablespoons capers, drained
1/2 teaspoon freshly ground pepper
1/2 teaspoon grated lemon rind
Cook potatoes in boiling water until tender; drain and cool. Combine sour cream and next 7 ingredients in a large bowl, stirring until blended; add potato and gently toss to coat Cover and chill. Makes 6-8 servings.
Nutritional Information Per Serving: Calories 190; Protein 5g; Carbohydrates 33g; Fat 4.6g; Cholesterol 10.7g; Sodium 252mg.
1 large COLORADO russet variety potato, peeled, cut up
5-1/2-6 cups bread flour or all-purpose flour
2 packages active dry yeast
I teaspoon salt
1 slightly beaten egg white
1 teaspoon coarse-grained salt (Kosher)
1 teaspoon coarsely ground black pepper
Cornmeal
In a saucepan combine potato and 1 cup water. Bring to a boil, reduce heat. Cover and simmer about 15 minutes or until potato is very tender. Mash potato in liquid. Add additional water to make 2 cups. Cool liquid mixture to 120-130 degrees. In a large mixing bowl, combine 1-1/2 cups of the flour, yeast, 1 teaspoon salt and warm potato mixture. Beat on low speed to mix well; then beat on high speed for 3 minutes, scraping sides of the bowl. Stir in as much of the remaining flour as you can with a spoon. Turn out onto a floured surface and knead 8-10 minutes or until smooth and elastic. Place in a greased bowl; let rise in a warm place until doubled, about 1 hour. Combine egg white and 1 tablespoon water; set aside. Punch dough down. Turn out onto a floured surface; cut into 4 pieces; let rest 5 minutes. Roll each piece into a 12- to 14-inch rope. Brush ropes lightly with egg white mixture; sprinkle lightly with coarse salt and pepper. For each loaf, twist two of the ropes together to form one loaf. Place loaves on greased and cornmeal-coated baking sheets. Let rise in a warm place until nearly doubled, about 35- 40 minutes. Bake in a 3750 oven for 35-40 minutes.Brush loaves with remaining egg white about halfway through baking time. Cool on wire rack. Makes2 loaves.
Nutritional Information Per Serving: Calories 79, Protein 3g, Carbohydrates 169; Fat.3g; Cholesterol 0, Sodium 146mg.
1-3/4 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup COLORADO potatoes, peeled, mashed, unseasoned
1/2 cup mashed banana
1/4 cup shortening
2 tablespoons smooth peanut butter
2 tablespoons milk
2 eggs
1/3 cup chopped peanuts
In a large mixing bowl, stir together about half of the flour, all of the sugar, baking powder, soda and salt. Add mashed potato, mashed banana, shortening, peanut butter and milk. With an electric mixer, beat on high speed for 2 minutes. Add eggs and remaining flour; beat until well blended. Stir in peanuts. Pour batter into a greased and floured 8x4x3- inch loaf pan. Bake at 350' for 55-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a rack for 10 minutes. Remove from pan; cool completely on wire rack. For best results, wrap and store overnight before slicing. Makes 1 loaf.
Nutritional Information Per Serving: Calories 160,- Protein 3.5g; Carbohydrates 23g; Fat 6.5g; Cholesterol 27mg,- Sodium 213 mg.
6 medium COLORADO russet variety potatoes
4 tablespoons butter
Salt & pepper
1/3 cup hot milk or cream
Grated Cheddar cheese (optional)
Bake potatoes at 425 degrees until tender. Let cool. Cut a slice from the flat side of the potatoes and scoop out the pulp, leaving shells intact. Mash the pulp and season with butter, salt and pepper. Add hot milk to make a light and fluffy mixture. Pile back into the shells, top with cheese and return to 350 degrees oven 15-20 minutes before serving. Twice baked potatoes can be prepared in advance and reheated just before serving. Makes 6 servings.
Nutritional Information Per Serving: Calories 270,- Protein 3.4g, Carbohydrates 32g, Fat 8g, Cholesterol 22.5mg, Sodium 272mg.
8 COLORADO Sangre red potatoes, peeled if desired
1-1/2 sticks butter
1/4 cup fresh chopped garlic
1 tablespoon minced garlic
2/3 cup fresh grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1 cup half & half, heated
Place potatoes in large saucepan, cover with cold water and place over medium-high heat. While potatoes are cooking, combine butter and both garlics in a small saucepan and place over very low heat. Stir occasionally. When butter has come to a boil, remove from heat and keep warm. When potatoes are tender, remove from heat; drain well. Place potatoes in a large mixing bowl with Parmesan cheese, salt and pepper and mash well. Add butter and garlic; mix well. Using a hand mixer or stout whip, add half & half; beat until fluffy. Makes 6 servings.
Nutritional Information Per Serving: Calories 495;Protein 10g; Carbohydrates 45.7g; Fat 31g; Cholesterol 86mg; Sodium 828mg.
1 COLORADO potato for each serving
1 flour tortilla for each serving
1 strip of bacon for each serving
Grated Cheddar cheese (optional)
Bake or boil whole potatoes until tender. Peel and grate potatoes. Fry potatoes in skillet until brown and crisp. For each serving, roll up hash browns and one strip of bacon in a flour tortilla. Top with sauce or use a bottled chile sauce. Spoon sauce over breakfast burrito and top with grated cheese, if desired. Put in a hot oven or under broiler until cheese is melted.
Sauce:
1/4 teaspoon oregano
1/4 teaspoon powdered cumin
1 cup water
1 tablespoon red chili powder
2 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon garlic powder
Combine ingredients and cook in saucepan until thick.
Nutritional Information Per Serving: Calories 262,- Protein 8g; Carbohydrates 48g, Fat 3.8g; Cholesterol 5mg; Sodium 471mq.
3 tablespoons vegetable oil
4 medium COLORADO potatoes, un-peeled, halved lengthwise, thinly sliced
1 cup each carrots & celery, thinly sliced diagonally
1/2 cup green pepper strips
1/2 cup sliced mushrooms
1 garlic clove, minced
1/2 cup water
2 tablespoons soy sauce
1-1/2 teaspoons cornstarch
1 large tomato, cut into thin wedges
1/3 cup sliced green onions
In wok or large skillet, heat 1-112 tablespoons of oil. Add potatoes; cook and stir over medium-high heat about 10 minutes until barely tender. Remove and keep warm. Add remaining oil to wok, then carrots, celery, pepper, mushrooms and garlic. Cook and stir 3-4 minutes until crisp-tender. In small bowl, combine water, soy sauce and cornstarch. Return potatoes to wok with cornstarch mixture. Cook and stir about 2 minutes, just until sauce thickens and mixture is heated through. Spoon onto platter; garnish with tomato and onions. Make 6 servings.
Nutritional Information Per Serving: Calories 183,- Protein 3g; Carbohydrates 28g, Fat 7.9, Cholesterol 0, Sodium 393mg.
3 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1/3 cup mashed COLORADO potatoes, unseasoned
1/8 teaspoon salt
1 teaspoon vanilla
1 pound sifted powdered sugar
1/2 cup chopped nuts
Melt chocolate and butter in top of double boiler.Remove from heat. Add potatoes, salt and vanilla;mix well. Blend in sugar and mix thoroughly. Add nuts and knead until smooth. Press into buttered 8-inch square pan. Cool in refrigerator before cutting. Makes 64 pieces.
Nutritional Information Per Serving: Calories 147,- Protein 97g; Carbohydrates 25g, Fat 5g; Cholesterol 4.6mg; Sodium 32mg.
1 cup shredded COLORADO potatoes, un-peeled
1 tablespoon lemon juice
3 cups tart apples, peeled, sliced
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup rolled oats
1/4 teaspoon cinnamon
2 tablespoons butter or margarine
Ice cream or whipped cream (optional)
In a bowl combine shredded potato and lemon juice;mix well. Add apple slices; toss to mix. Spread apple mixture evenly in an 8-inch square baking pan. In a small bowl combine sugars, flour, oats and cinnamon. Cut in butter until crumbly. Sprinkle on top of apples and potatoes. Bake at 375 degrees for 30 minutes or until potatoes and apples are tender. Cool slightly. Serve warm with ice cream or whipped cream, if desired. Makes 4-6 servings.
Nutritional Information Per Serving: Calories 263,- Protein 2.5g; Carbohydrates 51g; Fat 6.5g; Cholesterol 15mg; Sodium 65mg,
1 COLORADO potato, peeled if desired, shredded, chopped
1 tablespoon lemon juice
3/4 cup butter or margarine
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 teaspoon finely shredded lemon or orange peel
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups quick-cooking rolled oats
3/4 cup dried tart cherries or raisins
In a small bowl combine potato and lemon juice; toss to mix. Set aside. In a large mixing bowl, beat butter and sugars with an electric mixer until fluffy. Beat in egg, vanilla and lemon peel until well blended. Add flour, baking powder, baking soda and salt; beat to mix well. Stir in shredded potato mixture, oats and cherries; mix well. Drop by rounded teaspoons 2-inches apart onto greased cookie sheet. Bake at 375' for about 12 minutes or until edges start to brown. Remove cookies to wire rack to cool. (High Altitude: Let dough rest 5 minutes for fluffier,
softer cookie.)
Nutritional Information Per Serving: Calories 83,- Protein 1g; Carbohydrates 12g; Fat 3g; Cholesterol 12mg; Sodium 60mg.
Pesto
1/2 cup pine nuts or walnuts
2 cloves garlic
2 cups fresh basil leaves
1/2 cup olive oil
3/4 cup grated Parmesan cheese
1/4 cup Romano cheese
3 Tbs. melted butter or margarine
6 COLORADO potatoes, baked
Place garlic, oil and nuts in blender. Mix at high speed until evenly blended. Add basil and blend. If too thick, add enough worm water to blend in basil. Pour into bowl and add cheeses. Blend until evenly mixed. Halve potatoes, fluff center with fork and spoon on the pesto sauce. Makes 6 servings
Cream Chipped Beef
2 Tbs. minced shallots
3/4 cup water
1/4 cup butter or margarine
1/4 cup flour
1 cup hot chicken broth
2 Tbs. sherry
3/4 cup whipping cream
Butter
1/2 tsp. Dijon mustard
1/4 tsp. ground ginger
Dash of red pepper sauce
Parsley
2 - 2 1/2-ounce jars sliced dried beef
4 COLORADO potatoes, baked
Boil beef; let stand 5 minutes, then drain and chop. Saute' shallots in 1/4 cup butter for about 5 minutes. Stir in flour; add broth gradually; stir until thickened; reduce heat. Add beef, cream, mustard, ginger and pepper sauce. Cook until smooth, then add sherry. Halve baked potatoes crosswise and fluff centers with fork. Dot with butter and fill with beef mixture. Sprinkle with parsley and serve. Makes 4 servings
Other Topping Suggestions: yogurt, low fat sour cream, Bacon Bits, chopped chives or parsley, or your favorite medley of cooked vegetables
4 tsp. baking powder
1 tsp. ground mace
1/4 tsp. ground nutmeg
1 tsp. salt
3 large eggs
3/4 cup sugar
3 Tbs. shortening
Salad oil
2 3/4 cups un-sifted all-purpose flour
1 cup plain mashed COLORADO potatoes
In medium bowl, combine flour, baking powder, mace, nutmeg and salt; set aside. In large bowl, with electric mixer at high speed, beat eggs with sugar and shortening 2 minutes, until light and fluffy. At low speed, add potatoes; mix until blended. Add flour mixture gradually; beat at low speed until just combined. Cover bowl with plastic wrap; refrigerate 2 hours. Place dough on well-floured pastry cloth; roll dough to 1/3-inch thickness, cut with floured 3-inch doughnut cutter, dipping cutter in flour between cutting. Meanwhile, in electric skillet or heavy, wide saucepan, heat 1 1/2 to 2 inches salad oil to 375oF on a deep-fat thermometer. Gently drop three or four doughnuts and several holes into hot oil (adding too many doughnuts at a time reduces the temperature of the fat and causes greasy doughnuts); as doughnuts rise to the surface, turn with slotted spoon. Fry 3 minutes, or until browned on both sides. With slotted spoon, remove doughnuts and holes; drain over pan of oil. Place on paper towel-lined wire rack. Repeat with remaining dough. If desired, shake doughnuts in bag with confectioners' sugar or cinnamon-sugar. Makes 18 doughnuts.
Nutrient Information Per Serving: 156 calories; 3.2 grams protein; 25 grams carbohydrates; 4.7 grams fat; 35.4 mg. cholesterol, 228 mg sodium; 66 grams fiber
1/4 cup un-sifted all-purpose flour
2 large eggs
1/4 tsp. baking powder
1/2 tsp. salt
Dash of ground nutmeg
1/8 tsp. pepper
1 small onion, grated
1/2 pound zucchini
1/4 Cup Salad oil
Sour cream
Additional salad oil
1 1/2 pounds baking COLORADO potatoes, unpared
Line baking sheet with paper towels. Preheat oven to 250 degrees F. In bowl, mix eggs, flour, baking powder, salt, pepper and nutmeg. Add onion. Shred potatoes and zucchini; stir into egg mixture. Heat oil in 1 2-inch skillet over medium heat. Drop potato mixture, 114 cup at a time, into hot oil; flatten into 3-inch rounds. Cook until golden, about 3 minutes on each side. Garnish with sour cream. Makes 1 1/2 dozen pancakes.
Nutrient Information Per Serving: 323 calories; 8.4 grams protein; 37 grams carbohydrates; 1 6 grams fat; 1 06 mg. cholesterol; 345 mg sodium; 3.7 grams fiber
2 Tbs. sugar
1 tsp. salt
2 packages active dry yeast
1/2 cup water
about 8 cups all-purpose flour
1 1/2 cups milk
1/4 cup buffer or margarine
2 eggs
1 1/2 cups mashed COLORADO potatoes
In large bowl, combine sugar, salt, yeast and 1 1/2 cups flour. In 2-quart saucepan, mix water, mashed potatoes and 1 1/2 cups milk; add butter; over low heat, heat until very warm (120 degrees to 13O degrees F), stirring often. (Butter does not need to melt.) With mixer at low speed, gradually beat liquid into dry ingredients just until blended; beat in eggs. At medium speed, beat 2 minutes, occasionally scraping bowl. Beat in 1 cup flour to make a thick batter; continue beating 2 minutes, scraping the bowl often. Stir in enough additional flour (about 3/4 cups) to make a soft dough. On well-floured surface, knead dough about 1 0 minutes, until smooth and elastic, kneading in about 1 1/2 cups flour. Shape into ball, place in greased large bowl, turning to grease top. Cover; let rise until doubled, about 1 hour. Punch down dough; turn onto lightly floured surface; cut in half; cover; let rest 15 minutes. Grease two 2-quart round, straight-sided, shallow casseroles. Shape I piece of dough into ball; place in casserole. Cut 2 parallel slashes on top. Repeat. Cover; let rise until doubled, about 1 hour. Preheat oven to 400 degrees F. Brush each loaf with milk. Bake 40 minutes or until well browned and loaves sound hollow when topped with fingers. Remove loaves to cool on wire racks. Makes 2 loaves.
Nutrient Information Per Serving: 145 calories; 3.9 grams protein; 26 grams carbohydrates; 2.3 grams fat; 1 7 mg. cholesterol; 295 mg sodium; 11 grams fiber
2 cups scolded milk
1/2 cup shortening
1 package yeast
1 tsp. salt
1/2 tsp. baking powder
1/2 cup sugar
6-7 cups flour
1/2 tsp. soda
1/2 cup mashed COLORADO potatoes
Scald milk and shortening and let cool to 115 degrees F. Add yeast, salt, sugar and let stand until foamy (about 5 minutes). Add mashed potatoes and flour, making a soft dough. Let rise 2 hours. Add soda and baking powder and knead as for bread, leaving the dough soft. Set aside one hour. Roll out about 3/4-inch thick and cut with a biscuit cutter. Let rise again for 30 minutes. Bake in a 350 degree F oven until light brown. Makes 5 to 6 dozen biscuits.
Nutrient Information Per Serving: 77 calories; 1.7 grams protein; 12.7 grams carbohydrates; 2.1 grams fat; I . 1 mg. cholesterol; 51 mg sodium; .41 grams fiber
3 Tbs. shortening
1/2 cup sugar
2 cups hot water
1 egg
6 1/2 to 7 cups flour
1 tsp. salt
1 cup mashed COLORADO potatoes
1 package dry yeast, dissolved in 714 cup lukewarm water
Beat sugar, egg and shortening. Add potatoes and hot water, salt and a little flour. Then add yeast and the rest of the flour. Let rise until doubled and punch dough down. The dough then can be refrigerated and used as needed. To bake, shape dough into rolls as you desire. Let rise and bake in a 350OF oven for 20-25 minutes until rolls are brown. Makes 5-6 dozen rolls.
Nutrient Information Per Serving: 67 calories; 1.6 grams protein; 13 grams carbohydrates; .85 grams fat; 3.5 mg. cholesterol; 38 mg sodium; .41 grams fiber
Crust.
3 large COLORADO potatoes, peeled and quartered
1 Tbs. olive oil
1/4 tsp. Salt
1/4 cup flour
Sauce:
1 Tbs. olive oil
1 chopped onion
1/4 tsp. oregano
1/2 tsp. dried basil
1 8-oz. can tomato sauce
1 Tbs. dried parsley
Topping:
1/3 cup grated Parmesan or Romano cheese
Boil potatoes and mash until smooth. Mix in olive oil salt, flour and blend well. Press mixture onto a lightly oiled pizza pan. Saut6 the onion in olive oil. Add tomato sauce and herbs. Simmer for 5 minutes and spoon over the potato crust. Top with grated Parmesan or Romano cheese. Bake at 400 degree F for 20 minutes or until lightly browned. Makes one pizza and is easy for children to eat.
Nutrient Information Per Serving: 244 calories; 7 grams protein; 35 grams carbohydrates; 9 grams fat; 5 mg. cholesterol; 609 mg sodium; 3.4 grams fiber
4 cups water
1 cup chicken stock
Chopped chives for garnish
2 large onions, minced
2 leeks, minced - do not use tops
1 Tbs. butter blended with I Tbs. flour
2 cups hot milk or half and-half
2 or 3 COLORADO potatoes, diced and pee/ed
1 cup chicken stock
2 large onions, minced
Simmer potatoes, onions and leeks in 4 cups water until soft. Rub through a fine sieve or food mill. Add chicken stock, butter and flour. Boil the potato mixture for 1 minute. Add hot milk or half-and half, cool to room temperature, then chill in refrigerator. Sprinkle servings with chopped chives. Makes 4-6 servings.
Nutrient Information Per Serving: 2 1 4 calories; 7.7 grams protein; 30 grams carbohydrates; 7.5 grams fat; 24 mg. cholesterol; 347 mg sodium; 2.7 grams fiber
1 Tbs. margarine or butter
1/2 cup chopped celery
1 cup water
1/8 tsp. pepper
1 bay leaf
1 cup milk
1 medium onion, chopped
1 1/2 cups diced pee/ed COLORADO potatoes
1 10 3/4-OZ. can condensed corn soup
Fresh bay leaf for garni5h
4 slices bacon, cooked and crumbled, for garnish
In 3-quart saucepan over medium heat, in hot margarine, cook celery and onion for 5 minutes or until tender, stirring occasionally. Add potatoes, water, pepper and bay leaf. Heat to boiling. Reduce heat to low. Cover; cook 1 5 minutes or until tender, stirring occasionally. Gradually stir in soup and milk. Cook, uncovered, 5 minutes, stirring occasionally. Remove bay leaf To serve, ladle soup into bowls. Garnish with bacon and fresh bay leaf, if desired. Makes 41/2 cups.
Nutrient Information Per Serving: 228 calories; 6.8 grams protein; 27 grams carbohydrates; 10 grams fat; 1 3.9 mg. cholesterol; 65 1 mg sodium; 1.4 grams fiber
4 slices bacon
3/4 cup chopped onion
3 Tbs. flour
1/4 cup sugar
1 1/2 tsp. salt
1 tsp. celery seed
1/4 tsp. pepper
3/4 cup vinegar
2 hard-cooked eggs (optional)
1 cup water
4 cups sliced Peeled COLORADO potatoes
Cook potato slices in boiling salted water until tender, then drain. Meanwhile, cook bacon in skillet. Drain on paper towels and set aside. Cook onion in bacon drippings until soft; do not brown. Combine flour, sugar, salt, celery seed and pepper. Blend in vinegar and water. Stir into onion in skillet and heat until bubbly. Combine hot potatoes, bacon and eggs. Add hot vinegar mixture, toss gently and serve at once. Makes 6 servings.
Nutrient Information Per Serving: 222 calories, 4 grams protein;32 grams carbohydrates; 8 gram" fat; I 0 mg. cholesterol; 660 mg sodium; 2 grams fiber
3/4 cup heavy cream
1/2 cup mayonnaise
7 small red onion, minced
2 Tbs. lemon juice
7 small clove garlic, crushed
3/4 tsp. Salt
1/2 tsp. freshly ground pepper
1/4 cup minced parsley
1/4 cup minced fresh dill
Lettuce leaves
1 Tbs. Dijon-style mustard
2 pounds medium red COLORADO potatoes, quartered
1 pound asparagus, cut into 2-inch lengths
1 10-oz. package frozen peas
1 small red pepper, cut into strips
1 small yellow pepper, cut into strips
Cover potatoes with salted water. Cook 12 minutes or until tender; drain. Place in large bowl; keep warm. In boiling water, cook asparagus, peas and peppers 2 minutes or until just tender; drain. Add vegetables to bowl containing potatoes, and cover. In medium saucepan, combine cream, mayonnaise, onion, lemon juice, mustard, garlic, salt and pepper. Cook, stirring, until boiling; stir in parsley and dill. Pour sauce over vegetables; toss well to coat evenly. Arrange lettuce on platter and top with potato salad. Makes 6 to 8 servings.
Nutrient Information Per Serving: 363 calories; 7.6 grams protein; 35 grams carbohydrates; 22 grams fat; 44 mg. cholesterol; 458 mg sodium; 4.7 grams fiber
1 COLORADO potato for each serving
1 flour tortilla for each serving
1 strip of bacon for each serving
Bake or boil whole potatoes until tender. Peel and grate potatoes. Fry potatoes in skillet until brown and crisp. For each serving, roll up hash browns and one strip of bacon in a flour tortilla. Top with the following sauce or use a bottled chile sauce. Spoon sauce over breakfast burritos and top with grated cheese, if desired. Put in a hot oven or under broiler until the cheese is melted.
Sauce:
1/4 tsp. oregano
2 Tbs. flour
1/4 tsp. powdered cumin
1/4 tsp. Salt
1 cup water
1/2 tsp. garlic powder
1 Tbs. red chile powder
Combine ingredients and cook in saucepan until thick.
Nutrient Information Per Serving: 262 calories; 8 grams protein; 48 grams carbohydrates; 3.8 grams fat; 5 mg. cholesterol; 471 mg sodium; 3.5 grams fiber
1 tsp. Salt
1/4 tsp. black pepper
1 pound ground beef
1/2 cup chopped onion
1 28-oz. can tomatoes, cut into small pieces
1 4-oz. can chopped green chiles
1 pound Monterey Jock or Swiss cheese, grated
Cayenne pepper to taste
5 medium COLORADO potatoes, cubed
Brown ground beef and onions. Drain grease and set aside. Cook tomatoes, chiles, cheese, salt and pepper over low heat until cheese melts. In a casserole, combine ground beef mixture, cheese mixture and potatoes, and bake at 375OF for 1 to 1 1/2 hours. Serves 6 to 8.
Nutrient Information Per Serving: 538 calories; 29 grams protein; 21 grams carbohydrates; 37 grams fat; 111 mg. cholesterol, 995 mg sodium; 2.5 grams fiber
2 Tbs. olive oil
1 large onion, diced
2 Tbs. tomato paste
2 Tbs. minced parsley
1 tsp. salt
1/4 tsp. cracked pepper
2 medium cloves garlic, crushed
1 28-oz. can crushed tomatoes
2 tsp. dried Italian seasoning, crushed
1 tsp. dried basil, crushed
1 1/2 cups (6 ounces) shredded fontina cheese
2 pounds medium red COLORADO potatoes, un-pared and thinly sliced
In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and garlic; saute 3 minutes. Add tomatoes, tomato paste, parsley, Italian seasoning, basil, salt and pepper. Bring to boil. Simmer, covered, 15 minutes; stir occasionally. Preheat oven to 400 degrees F. Spread one-third of the sauce over bottom of shallow 2-quart baking dish. Arrange half of the potatoes over the sauce; sprinkle with 1/2 cup fontino cheese. Spoon half of the remaining sauce over the cheese. Cover with the remaining potatoes; sprinkle with 1/2 cup cheese. Spread remaining sauce over all. Bake until potatoes are tender, about 45 minutes. Sprinkle with remaining 1/2 cup cheese; bake until cheese melts, about 5 minutes longer. Makes 8 servings.
Nutrient Information Per Serving: 239 calories; 9 grams protein; 28 grams carbohydrates; 10 grams fat; 25 mg. cholesterol; 653 mg sodium; 3.2 grams fiber
1 Tbs. chopped onion
2 Tbs. flour
2 Tbs. butter
1 cup evaporated milk
1 package frozen mixed vegetables
2 cups leftover roost beef or lamb
1 cup grated cheddar cheese
4 COLORADO potatoes, cooked, mashed and seasoned to taste
Cook the mixed vegetables according to package directions. Drain and add onion, flour, butter and canned milk. Cook until thickened. Stir in meat and any meat juices there may be. Heat to boiling and turn into a greased 2-quart casserole. Top the mixture with mashed potatoes and sprinkle grated cheese on top. Put under the broiler until the cheese melts. Serve at once. Makes 4 servings.
Nutrient Information Per Serving: 642 calories; 36 grams protein; 58 grams carbohydrates; 29.8 grams fat;121 mg. cholesterol; 388 mg sodium; 3 grams fiber
2 eggs
1/2 tsp. salt
1/8 tsp. pepper
1 Tbs. parsley flakes
/14 cup chopped onion
1 cup evaporated milk
3 Tbs. vegetable oil
2 1/2 cups coarsely shredded COLORADO potatoes
1 cup grated Swiss or cheddar cheese
3/4 cup cooked diced ham, chicken or sausage
In a 9-inch pie pan, stir together the oil and potatoes. Press evenly into pie crust shape. Bake at 425oF for 15 minutes, or until just beginning to brown. Remove from oven. Layer on cheese, meat and onion. In a bowl, beat together the milk, eggs, and seasonings. Pour egg mixture onto other ingredients. Sprinkle with 1 Tbs. parsley flakes. Return to oven and bake at 425oF for 30 minutes or until lightly browned and a knife inserted into the center comes out clean. Allow to cool 5 minutes before cutting into wedges to serve. Makes 4 to 5 servings. A nice meal with a fruit cup and muffins.
Nutrient Information Per Serving: 444 calories; 23.6 grams protein; 25 grams carbohydrates; 27 grams fat; 1 66 mg. cholesterol; 856 mg sodium; 1.6 grams fiber
1 small onion, chopped
1/8 tsp. chili powder
1 clove garlic, minced
1 cup sour cream
1/3 cup hot chunky salsa
1 tsp. oregano
1 pound lean ground beef or chicken
4 medium COLORADO potatoes
In large skillet, brown beef with onion and garlic. Drain. Stir in sour cream, salsa, oregano and chili powder. Serve over hot baked potatoes. Makes 2 1/2 cups.
Nutrient Information Per Serving: 469 calories; 24 grams protein; 31 grams carbohydrates; 28 grams fat; 94 mg. cholesterol; 222 mg sodium; 2.4 grams fiber
1 3/4 cups sugar
3/4 cup shortening
1 1/2 tsp. cinnamon
1/2 tsp. Salt
1 tsp. nutmeg
2 cups flour
3 eggs, unbeaten
1 tsp. soda combined with 7 cup buttermilk
1 cup cold mashed COLORADO potatoes
Cream sugar, potatoes, shortening, salt and spices for 4 minutes. Add eggs and beat until thoroughly blended. Add buttermilk alternately with flour, starting and ending with flour. Pour into greased and floured 8-inch pans. Bake at 350 degrees F for 30-35 minutes.
Quick Caramel Frosting
3/4 cup firmly packed brown sugar
1/4 cup butter
2 cups powdered sugar, sifted
3 Tbs. milk
Melt butter in pan; stir in brown sugar. Cook over low heat two minutes. Add milk. Bring to full boil. Cool to lukewarm without stirring. Add powdered sugar. Beat until smooth and of spreading consistency. Frost cooled coke.
Nutrient Information Per Serving: 494 calories; 4.8 grams protein; 79 grams carbohydrates; 1 8 grams fat; 64 mg. cholesterol; 243 mg sodium; .79 grams fiber
1 cup vegetable shortening
2 cups sugar
4 eggs
2 cups flour
1 tsp. soda
1/2 tsp. salt
4 Tbs. cocoa
1 cup buttermilk
1 tsp. vanilla
1 cup chopped pecans
1 cup warm mashed COLORADO potatoes
Potato coke icing (recipe follow5)
Cream together sugar and shortening; add eggs one at a time and beat well after each. Add mashed potatoes. Add sifted dry ingredients alternately with buttermilk. Add vanilla and nuts. Pour batter into two 9-inch round pans or one 9"x l3" oblong cake pan. Bake at 35o degrees F for 35-40 minutes. When cool, frost with potato cake icing.
Potato Cake Icing
2 cups sugar
3 Tbs. cocoa
3/4 cup evaporated milk
1 cup nuts
2 Tbs. butter
1 tsp. vanilla
2 Tbs. light corn syrup
Blend sugar, cocoa, syrup and milk. Boil and stir to soft ball stage (234-240 degree F). Cool. Add butter, vanilla and nuts.
Nutrient Information Per Serving: 708 calories; 8 grams protein; 95 grams carbohydrates; 34 grams fat; 8 1 mg, cholesterol; 245 mg sodium; 2.8 grams fiber
3 oz. unsweetened chocolate
3 Tbs. butter
1/2 cup chopped nuts
1/8 tsp. salt
1 pound sifted powdered sugar
1 tsp. vanilla
1/3 cup moshed COLORADO potatoes, unseasoned
Melt chocolate and butter in top of double boiler. Add potatoes, salt and vanilla. Mix well. Blend in sugar and mix thoroughly. Add nuts and knead until smooth. Press into buttered 8-inch square pan. Cool and cut. Makes 1 1/4 pounds.
Nutrient Information Per Serving: 1 47 calories; .91 grams protein; 25 grams carbohydrates; 5.9 grams fat; 4.6 mg. cholesterol;32 mg sodium; .83 grams fiber
1 cup butter
2 cups sugar
4 egg yolks, beaten
3 cups flour
1/2 tsp. soda
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. cinnamon
1 cup sour cream
1 tsp. vanilla
1 cup chopped walnuts
1 cup raisins
2 squares unsweetened chocolate
1 cup hot moshed COLORADO potatoes
4 egg whites, beaten until stiff but not dry
Coconut frosting (recipe follows)
Cream butter, sugar and egg yolks. Sift dry ingredients together and set aside. Add sour cream and dry ingredients alternately until well mixed. Add melted chocolate, potatoes, nuts and raisins. Fold in egg whites and vanilla last. Divide batter among three 8-inch round pans. Bake at 350 degree F for 40 minutes or until toothpick inserted in center of cakes comes out clean. Frost and fill with coconut frosting.
Coconut Frosting
3 egg yolks, beaten
1 cup butter
1 cup chopped nuts
2 cups flaked coconut
1 cup cream or evaporated milk
1 cup sugar
Cook cream, sugar and beaten egg yolks on top of stove until thick. Add butter and stir until it melts. Stir in nuts and coconut last. Fill and frost cooled cake.
Nutrient Information Per Serving: 486 calories; 17 grams protein; 148 grams carbohydrates;
96 grams fat; 363 mg. cholesterol, 689 mg sodium; 6 grams fiber
1/2 cup chopped nuts
3/4 cup margarine
1 2/3 cups sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs
1 cup flour
1/2 tsp. baking powder
1 cup mashed COLORADO potatoes
3 oz. unsweetened chocolate
Coffee icing (recipe follows)
Melt chocolate and margarine in saucepan on top of stove, or in a glass dish in the microwave. Cool. Cream sugar, vanilla, salt and eggs. Mix well. Add chocolate mixture and potatoes, flour, baking powder and nuts. Beat until creamy. Pour into greased and floured 9"x l1 " oblong cake pan. Bake at 35OuF about 30 minutes or until done. Frost with coffee icing.
Coffee Icing
1 cup powdered sugar
2 Tbs. strong hot coffee
1 Tbs. cocoa
1 tsp. vanilla
Mix together and spread on top of cooled brownies.
Nutrient Information Per Serving: 396 calories; 5 grams protein; 52 grams carbohydrates; 20 grams fat; 70 mg. cholesterol; 220 mg sodium; 1.9 grams fiber
1/2 cup chopped onions
1/4 tsp. pepper
1/2 cup Swiss cheese, shredded
1/4 tsp. dill
2 Tbs. grated Parmesan cheese
1 10 1/2-ounce cream of celery soup
3 to 4 cups thinly sliced COLORADO potatoes (about 3 medium)
In bowl mix together soup, onions, cheese, dill and pepper. Pour into 1 1/2-quart casserole. Add potatoes and mix thoroughly. Microwave at high for 9-1 1 minutes, stirring after 5 minutes. Sprinkle cheese on top before serving.
Nutritional Information Per Serving:
Serving Size: One Medium Potato (1/3 pound or 148 grams)
100 Calories
4 grams Protein
26 grams carbohydrates
0 g Fat
3 grams Dietary Fiber
5 mg. Sodium
720 mg Potassium
One pound of Potatoes Equals:
A small Potato is about 4-5 ounces
A medium potato is about 6-7 ounces
A large potato is about 8-10 ounces
MICROWAVING THE POTATO
Wash 6-8 ounce potatoes; pierce with cooking fork. Place on paper towel on shelf of microwave oven, 1 inch apart. Turn potatoes over and rearrange after half of the cooking time has elapsed. Potatoes may feel firm when done; let stand to soften. Dry or old whole potatoes do not microwave well. Peel and dice them before microwaving. When microwaving more than 2 potatoes, moisture can collect in the oven. This does not harm the food or the oven, and will evaporate when the door is opened. Excessive cooking will dehydrate the potato.
High Attitude Tip: If you are living in a high altitude area, keep in mind that the ever decreasing boiling point cannot be raised by turning the heat higher. Therefore, soups must be cooked longer or made in a pressure cooker in areas where the elevation is above 3,500 feet. Always adjust the heat to keep a constant simmer or a slow boil. High Altitude Tip: Yeast dough rises faster and higher at high altitudes. Beginning at 5,000 feet, use only half the yeast specified.
For that "Perfect Baked Potato" try these tips: If you like an especially soft skin, rub the clean potatoes with butter prior to baking. Always prick potatoes with a fork several times on each side to let the steam escape. Cut small crosses in the tops after baking to prevent the steam from condensing inside the skin. The trapped steam will make the potato soggy.
Tater Tips:
Colorado Potato Cookbook
P.O. Box 25
Hilliard, OH 43026
1-800-242-4643
Cost: $12.95 + $3.50 shipping and handling.
Note: This price may change at any time. Contact them before ordering.