Recipes

In Good Taste

The affordable, nutritious and tasty potato - is there nothing it can't do? Below are some of our favorite recipes featuring the versatile spud.

Have a favorite potato recipe that you are willing to share? Click here to e-mail us a copy, just put "spud recipe" in the subject line. We'll publish your recipe, give you credit and send you a small token of our appreciation.

Irish Mashed Potato Supper

What would you expect from the Dunnigans, but an Irish recipe. This recipe comes from The Red River Valley Potato Story published by Barbara Thornton Associates.

	3 medium red potatoes
	1 cup chopped cabbage
	1/4 cup butter or margarine
	1/2 cup light cream
	1/2 teaspoon salt
	1/4 teaspoon pepper
	6 cooked bratwurst

Cook potatoes and cabbage separately in salted boiling water until tender; drain. Using a blender or food processor, puree potatoes and cabbage with butter and cream until smooth. Season with salt and pepper.

Cut bratwurst into 1 inch pieces. Arrange pieces in a 2 quart casserole, reserving 1/2 cup for topping. Spoon potato mixture into casserole. Top with remaining bratwurst pieces. Bake at 350° for 20 to 30 minutes or until heated through. Makes 6 servings.

Potato Casserole

Here is an extremely easy and delicious recipe that comes from The Prairie Collection Cookbook published by the Bismarck-Mandan Symphony League.

	32 ounce package frozen hash browns
	1 can potato soup
	1 can celery soup
	8 ounces sour cream
	1/4 cup chopped onion
	1/4 cup chopped green pepper
	1 small jar chopped pimento
	Salt and pepper to taste

Mix and place all ingredients into an oven-proof greased casserole. Sprinkle the top with chopped parsley and paprika and bake for 1 hour at 350°. Makes 8 servings.

Cheese Potato Crisps

A great side dish, these are crisp like French fries, but so much better!

	1/4 cup butter
	5 medium potatoes, peeled
	1 1/2 cups cornflakes, crushed
	3/4 cup sharp American cheese, shredded
	1 1/2 teaspoons salt
	3/4 teaspoon paprika

Melt butter in a jelly-roll pan in 375° oven. Cut potatoes in lengthwise slices about 1/4 inch thick; arrange in single layer in pan, turning once to coat both sides with butter. Combine cornflakes, cheese, salt and paprika; sprinkle over potatoes.

Bake at 375° for 25 to 30 minutes or until topping is lightly browned and crisp. Makes 5 to 6 servings.

Chocolate Covered Potato Candy

Time for a little dessert! This unique recipe comes from The All-American Potato Cookbook published by The Benjamin Company, Inc.

	1 package (16 ounces) confectioners sugar
	4 cups flaked coconut
	3/4 cups mashed potatoes, chilled
	1 teaspoon almond extract
	6 ounces semisweet chocolate pieces
	4 squares (1 ounce each) semisweet chocolate
	1/3 bar (2.5 x 1.5 inches) paraffin

Combine sugar, coconut, potatoes, and almond extract in a large bowl; blend well. Drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Chill 1 hour. Roll each drop into a ball; set aside.

Combine chocolate pieces, squares, and paraffin in top of a double boiler. Place top over boiling water; heat until chocolate and paraffin are melted, stirring constantly. Dip coconut balls into chocolate mixture, swirling to coat evenly. Remove with tongs or fork to waked paper-lined baking sheet. Chill 1 hour or until coating hardens. Store in an airtight container. Makes 40 pieces.

In Good Taste

Irish Mashed Potato Supper

Potato Casserole

Cheese Potato Crisps

Chocolate Covered Potato Candy

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