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Show : Jlyw ChatnbeAri ; ' - ' 7 v .....jr..Xt.. w IT. ii tvi' mar, .....j.s -... INVITE THEM ALL AMI HAVE BAKED POTATOES (See Recipes Below) LET'S SERVE FOTATOES Guests are coming for dinner. You have your meat and vegetables, and you have planned your dessert You have potatoes on hand. But have you decided how you're going to prepare pre-pare them? I'll wager you haven't It's an oft-repeated oft-repeated story in kitchens from Washington to Florida, Maine to California. Cal-ifornia. Because the POTATO is such an old standby, you perhaps wait 'til the last minute to decide its preparation. Then it's too late to try "something different." Don't treat the potato as though it were the Cinderella of the vegetable vegeta-ble kingdom. Re- C- J V 1 member, it re- v,V f7 sponds well to "TTvvyx j careful treatment J r yiff- 'V i Wllile il is usual- YYfit ly considered to IprgJ have a bland jf I '-SrlTT-"" flavor, proper L- I tlwS cooking will bring out its subtleties. Although there are only three ba- sic ways of cooking potatoes baking, bak-ing, boiling or frying them in their raw form there are innumerable new and different things to do with this vegetable. 1 wonder if you have ever tried frankfurter- or sausage-stuffed potatoes, pota-toes, potato croquettes, pancake potatoes, po-tatoes, Idaho Suzettes or potato doughnuts? If not, resolve to use these reci-pes. reci-pes. I guarantee they'll help you "get the most out of your potatoes!" Quick Dutch-Stuffed Baked Potatoes. (See picture at top of column) 6 medium-sized Idaho potatoes 6 link sausages or frankfurters Scrub the potatoes and with an apple corer make a hole lengthwise through each potato. Stuff with a frankfurter or sausage. Bake at 400 degrees F. for 45 minutes, or until "potatoes are done. For an even richer flavor, stuff with a mixture of finely chopped sweet Spanish onions and ground meat Put a slice of bacon or salt pork over the potatoes and bake as usual. Length of baking time depends de-pends on size of potatoes. Xnt Potato Croquettes. 2 cups hot mashed potatoes Vi cup cream or milk teaspoon baking powder teaspoon salt Pepper to taste 1 cup crushed nuts To the potatoes add the cream or milk, baking powder, seasoning and half the nuts. Spread mixture on plate to cooL " Shape, roll in nuts and cook in deep, hot fat (390 degrees de-grees F.) until golden brown. Drain on soft paper. Potato Doughnuts. 2 cups flour lVz teaspoons salt 2 teaspoons baking powder Vi teaspoon nutmeg or cinnamon ""V 1 cup riced potatoes 1 tablespoon butter 2 eggs 1 cup sugar Sift flour, salt baking powder and spice together. Put the hot riced potatoes in a mixing bowl, add the butter and stir until the butter is melted. Cool until lukewarm. Add LYNN SAYS: Baking potatoes is perhaps the most healthful method of prepar-' prepar-' ing them, because steam escapes from them and results in a mealy product No valuable minerals are lost, and, if the skin is also eaten with the contents, all benefits bene-fits of he potato are realized. If you are not quite ready to ser" your potatoes when they are ready to come out of the oven, cover them with a towel so that moisture will be absorbed, .'" and at the same time warmth ' will be retained. Sweet potatoes bake in less time than white potatoes. It is important to retain vitamin vita-min C in potatoes, as well as in all vegetables. In order to do this, store them in a cool place; peel just before cooking; cook whole, if possible; have the water boiling rapidly before plunging them in; use a small amount of cooking water; cook only until tende1. THIS WEEK'S MENU Tomato Broth Quick Dutch-Stuffed Baked Potatoes Buttered Beets Molded Fruit Salad Bread - Butter Berry Pie Beverage Recipe given. the unbeaten eggs and sugar; mix well. Stir in the sifted dry ingredients; ingredi-ents; mix until smooth. Place mixture mix-ture on a floured board; roll until M inch thick, cut into rounds with a floured doughnut cutter. Cook in deep, hot fat (370 degrees F.) until golden brown. Drain on soft paper. Sprinkle with powdered sugar. Idaho Suzettes. 6 medium-sized Idaho potatoes i cup hot milk 2 tablespoons melted fat 6 tablespoons buttered crumbs 1 tablespoon grated cheese 6 eggs Salt and pepper Select medium-sized or large potatoes; po-tatoes; scrub and bake at 450 degrees de-grees F. until f' 'M each is soft when pyjl( you pick it up and b j squeeze with a 1 cloth- When done, &'- 3 remove a piece of Vauj C of each potato to make it boat-shaped, boat-shaped, or cut large potatoes in two, lengthwise. Scoop out the inside, being careful not to break the shell. Mash the pulp thoroughly, or put it through a ricer. Add butter, salt and milk and beat well. Pile the mixture lightly back into the shells. Refill the shell to the top arid make a depression de-pression in the center of each potato. pota-to. Break an egg into each depression, depres-sion, season with salt and pepper and sprinkle with buttered crumbs that have been combined with grated cheese. Bake in a slow oven (250-350 (250-350 degrees F.) long enough to set the egg and brown lightly for 6 to 10 minutes. Belgian Baked Potatoes. Wash and peel potatoes and cut into eighths lengthwise. Dry between be-tween towels. Dip cut pieces in melted melt-ed shortening and lay in a shallow pan, being sure that they do not overlap. Bake in a quick oven (400 degrees F.) until brown on top. Turn carefully and continue baking until they resemble french-fried potatoes. Baste them with more shortening during baking, if necessary. When done, sprinkle with salt and serve piping hot. Franconia Potatoes. Use uniform medium potatoes. Pare and parboil 10 minutes. Drain, place around roast, and bake 40 minutes, min-utes, or until soft turning often and basting with fat in pan so that they will brown. Old-Fashioned Scalloped Potatoes. 4 large potatoes, pared 1 small onion, thinly sliced Vz teaspoon salt Dash of pepper Vz tablespoons flour 1 tablespoon butter 13,4 cups milk Cut potatoes in is-inch slices. Place potatoes and onions in buttered but-tered baking dish, . I sprinkling each r"'l, A "VnS" ' layer with salt, R TsSj'Tl'--' pepper and flour, r. V- a T'- ? and dotting with " ' butter. Add milk ; ' .l A'.. ' and cover. Bake ' . - vv ; in moderate oven . .." "V . (350 degrees F.) ht.e-X. 2 hours, or until potatoes are tender, uncovering them during the last 30 minutes of baking. Serves 4. Lyonnaise Potatoes. 4 teaspoons butter or bacon fat 2 onions, sliced 3 cups cooked potatoes Salt and pepper 2 tablespoons finely chopped parsley Heat the fat in a frying pan and cook the onions in it a few minutes. min-utes. Add the potatoes and cook slowly, stirring occasionally until al! sides of the potatoes are golder. brown. Season with salt and pep per. Press flat with knife and shaki over low fire until brow on bottom Turn like an omelet. Serve on b hot platter with finely chopped pars ley sprinkled over the top. (Released by Western Newspaper Union.) |