OCR Text |
Show When All Dressed Up, The Lowly Potato Has Many Possibilities , 5 : : A Navy jet plane pilot recently was interviewed twice on the same half-hour . radio program from points 160 miles apart. The lowly potato has wonderfu possibilities when it's dressed up a little. Potatoes are so plentiful and inexpensive, we're inclined to forget how delicious and useful they can be in combination with other foods, and as meat stretchers. stretch-ers. An old-fashioned treat, seldom served, but wonderfully nourishing nourish-ing as a luncheon or late supper main dish is potato soup. It's al-I al-I ways welcome and you'll win extra compliments when you flavor it well with your favorite herbs. The basic receipe, to serve 4 to 6 persons, calls for 3 small onions, minced; 4 tablespoons of butter or margarine, 3 cups diced potatoes, 1 cup water, 3 cups milk, salt and pepper, and, if desired, 2 tablespoons minced parsley. Cook onions in butter or margarine until light yelow. Then add potatoes and water and cook until tender. Add milk and heat until milk is hot, but not boiling. Sprinkle with parsley and serve. M-m-m! A simple but very satisfying main dish is made by topping your favorite mashed potatoes with frankfurters and bake in a casserole cas-serole for about 10 to 15 minutes or until frankfurters are thoroughly thor-oughly heated. Baked potatoes are made much more appetizing just by mashing and stuffing and there are lots of variations for this well-known favorite. However you bake them select medium sized potatoes with smooth, unbroken skins. Wash thoroughly and cut a slice the size of a dime from each end so that steam can escape and keep potatoes po-tatoes from being soggy. Rub with melted shortening, if desired and bake in hot (400 degrees) oven for 15 minutes. Then reduce heat to moderate (350) degrees) for 45 minutes or longer. When potatoes are tender, cut them in half and remove pulp. Mash while still hot, with hot milk, butter and salt and pepper. Pile mashed potatoes back into shells and brown lightly under broiler. To serve with fish, add 1 tablespoon table-spoon finely chopped dill pickle and y2 teaspoon prepared mustard mus-tard to each potato and blend well before returning to shells; or grated cheese, minced meat, such as ham, bacon, veal or dried beef or flaked salmon may be added to the potato mixture before piling back into the shells. Potatoes prepared pre-pared in this way may well be served as a simpler dinner main dish and will prove both welcome and economical treat occasionally. |