POTATO AND LEEK SOUP

Potato and Leek Soup

Think it's a soup kind of day... Going to try this minus the leeks... maybe some Bacon... YUM.

2 tablespoons butter
1 large onion, chopped
2 leeks, chopped
2 tablespoons flour
4 cups chicken stock
3 medium potatoes, peeled and cubed
salt and pepper to taste
1 cup low fat milk
Melt butter in saucepan over medium heat. Add onions and leeks, sauté gently until soft. Stir in flour and cook for 2 minutes. Gradually stir in stock.
Add potatoes, bring to the boil, simmer gently for 30-40 minutes or until potatoes are soft. Stir in milk and seasonings.

Puree soup in a blender. Add salt and pepper to taste.

Serves 6.

Submitted by: Carla

Ranch Bacon Potato Topper

Ranch Bacon Potato Topper

8 ounces cream cheese
3/4 cup Hidden Valley® Original Ranch® Dressing
1/4 cup sour cream
2 teaspoons crisp cooked, crumbled bacon
2 teaspoons minced green onions
6 medium baked potatoes

In a food processor fitted with a metal blade, blend together cream
cheese, dressing and sour cream. Add bacon and onions; pulse 3 to 4
times. Serve over hot baked potatoes. Makes 1 1/2 cups.

Nacho Cheese Potato Slices

Nacho Cheese Potato Slices

4 to 6 medium potatoes, peeled, and sliced
1 large onion, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cup barbecue sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon parsley flakes
4 tablespoons taco seasoning
1/4 teaspoons black pepper
2 cup grated cheese, cheddar, mozarella or a combination

Peel and slice potatoes. Line cookie sheet with foil. Spray foil with
nonstick spray. In large bowl, combine potatoes, green onions, green
peppers and white onions. Pour onto foil lined pan. In same bowl, mix
barbecue sauce, water and dry spices. Pour over top of potatoes. Bake
in 400F oven for 45 minutes. Turn and separate to ensure even cooking.
Bake an additional 10 minutes or so. Baking time depends on how thick
you slice the spuds. Sprinkle grated cheese on top of cooked potatoes,
and continue cooking until cheese has melted and the edges become
crispy. Let sit for about 4 to 5 minutes before serving to allow the
cheese to set up a bit.

Idaho Potato Gnocchi with Pesto

Idaho Potato Gnocchi with Pesto

Recipe compliments of Chef Peter Schott, Peter Schott's.

Gnocchi:

INGREDIENTS:

* 3-4 Medium Idaho Russet Burbank potatoes 70 Count
* 5 quarts Water, divided
* 3 tsp. Salt, divided
* 1 1/2 cups Flour
* 1 Tbsp. Olive oil
* 2 large Eggs, lightly beaten
* 2 Tbsp. Butter, chopped

DIRECTIONS:

1. Boil the potatoes in 2 quarts of water in a covered saucepan until
tender. Drain well. Let stand until cool enough to handle. Peel.
2. Force the potatoes through a sieve with the back of a wooden spoon,
or grate with a small grater.
3. Measure out 3 cups of potatoes; reserve the remaining for another use.
4. Combine the potatoes, 1 tsp. salt, flour, olive oil and eggs in a
bowl. Stir until a thick dough forms.
5. Turn the dough onto a floured board. Knead 15 times. Roll into
half-inch ropes, using 1/2 cup of dough at a time. Cut each into 1
1/4-inch pieces.
6. Place each piece of dough near the tines of a floured fork. Press
the center of each piece with a finger and roll the dumpling toward
you, allowing the tines to make decorative ridges. Place on a
generously floured baking sheet.
7. Bring 3 quarts of salted water, 2 tsp., to a rapid boil in a large
saucepan. Add 1/3 of the gnocchi. Reduce the heat until the water is
just boiling. Cook for 5 minutes after the dumplings bob to the
surface of the water. Drain and toss with the butter. Keep warm in a
200°F oven while cooking the remaining gnocchi.

For Pesto Sauce (makes about 1/2 cup):

INGREDIENTS:

* 3/4 cup Flat leaf parsley, lightly packed, thick stems removed
* 1/4 cup Pine nuts
* 1 clove Garlic, chopped
* 2 Tbsp. Parmesan cheese, grated
* 6 Tbsp. Olive oil
* 1/2 tsp. Salt

DIRECTIONS:

1. In a food processor or blender, puree the ingredients.
2. Spoon over gnocchi.

Copyright © 1997-2007 Idaho Potato Commission. ALL RIGHTS RESERVED.

Easter Cooking

I made 2 batches of the Chocolate Peanut Butter Dream Bars. They look fantastic, and all of the separate parts tasted so good I can't wait to taste them together!


Just a few of the eggs we made.


I also made 2 batches of the Moms Thanksgiving Sweet Potatoes. I used apples sauce instead of the pineapple, and tossed in some mini marshmallows. I think I might make a brown sugar topping for them, but maybe not.

Happy Easter to all!!!

Cheesy Potato Salad

Cheesy Potato Salad

Ingredients
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Directions

1. Place the potatoes into a pot, and fill with enough water to
cover. Bring to a boil, and cook for about 10 minutes, or until easily
pierced with a fork. Drain, and set aside to cool.
2. In a large bowl, mix together the sour cream, mayonnaise, sugar,
half of the onions, and half of the cheese. Gently stir in the cooled
potatoes. Top with remaining cheese and onions, and sprinkle bacon
bits over the top.

Delicious Ham and Potato Soup

Delicious Ham and Potato Soup

"This is a delicious recipe for ham and potato soup that a friend gave
to me. It is very easy and the great thing about it is that you can
add additional ingredients, more ham, potatoes, etc and it still turns
out great."
INGREDIENTS:
3 1/2 cups peeled and diced
potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon

granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or
black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot.
Bring to a boil, then cook over medium heat until potatoes are tender,
about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in
flour with a fork, and cook, stirring constantly until thick, about 1
minute. Slowly stir in milk as not to allow lumps to form until all of
the milk has been added. Continue stirring over medium-low heat until
thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until
heated through. Serve immediately.

Slow Cooker Sweet Potato Casserole

Slow Cooker Sweet Potato Casserole

2 (29 oz) cans sweet potatoes, drained and mashed
1/3 cup butter, melted
2 T sugar
2 T brown sugar
1 T orange juice
2 eggs, beaten
1/2 cup milk
1/3 cup chopped pecans
1/3 cup brown sugar
2 T flour
2 tsp butter, melted

Lightly grease a slow cooker. In a large bowl, blend the sweet potatoes, 1/3 cup butter, sugar and 2 tablespoons brown sugar. Beat in the orange juice, eggs and milk. Transfer this mixture to the prepared slow cooker. In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixtre over the sweet potatoes. Cover the slow cooker and cook on high for 3 to 4 hours.

MALLOW SWEET POTATO BALLS

MALLOW SWEET POTATO BALLS
3 c. mashed sweet potatoes
salt and pepper to taste
3 Tbsp. butter, melted
8 marshmallows
1 egg
1 Tbsp. cold water
crushed cornflakes

Season mashed sweet potatoes and add melted butter. Mold sweet
potatoes around the marshmallows forming 8 balls
with a marshmallow in the center of each. Beat egg and add cold water.
Dip sweet potato balls in egg and then in the
crushed cornflakes. Place in a greased pan and bake until crisp at 350
degrees for 20 minutes.

GREEK CHICKEN WITH POTATOES

GREEK CHICKEN WITH POTATOES

6 med. potatoes
1 tsp. salt
1/4 tsp. pepper (or to taste)
1 tsp. garlic salt
2 tsp. oregano
1/2 c. lemon juice

CHICKEN:

1 (3 lb.) fryer chicken
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
3/4 tsp. garlic salt
1/4 c. oil or butter, melted
1/4 c. lemon juice

Pare and quarter potatoes. Place in bowl and toss with ingredients
through 1/2 cup lemon juice. Let marinate while chicken roasts, mixing
often so potatoes do not turn brown.

Rub inside and outside of chicken with salt, pepper, oregano and
garlic salt. Place chicken, breast side up, in roasting pan and
drizzle oil and lemon juice over bird. Roast, uncovered, in preheated,
375 degree oven for 15 minutes. Remove from oven, take chicken out of
roaster, place potatoes and marinade on bottom of roasting pan and put
chicken back on top. Continue roasting another 30 to 45 minutes,
basting occasionally, until breast is golden brown.

When chicken is browned on breast side, turn back side up and roast,
uncovered, basting occasionally, for another 1/2 hour. When chicken is
done, remove from pan and keep warm until served. Serves 4.

CRANBERRY ROAST CHICKEN AND SWEET POTATOES

CRANBERRY ROAST CHICKEN AND SWEET POTATOES

quick & easy

INGREDIENTS:

1 pound sweet potatoes, thinly sliced
4 bone-in chicken breast halves (about 2 1/4 lbs.)
1 16-ounce can Ocean Spray® Whole Berry or Jellied Cranberry Sauce
1/4 cup olive or vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to 375ºF.

Rinse potatoes; pat dry. Place potatoes evenly in
a 13 x 9-inch baking pan. Place chicken on top.
Whisk remaining ingredients together in a medium
mixing bowl. Pour mixture evenly over chicken and potatoes.

Bake uncovered for 50 minutes or until chicken is
cooked throughout and potatoes are tender.

Makes 4 servings.


MY SOURCE: OCEAN SPRAY

Chicken with Mushrooms and Potatoes

Chicken with Mushrooms and Potatoes---WW

1 pound boneless skinless chicken breast tenders
8 ounces mushrooms, sliced
1 medium onion sliced
12 ounces redskin new potatoes, sliced
1 can cream of mushroom soup with roasted garlic
1 cup cream sherry

Place vegetables in bottom of crock pot and layer chicken tenders over
them. Mix the soup and sherry and pour over the chicken and
vegetables. Cook on low 8 10 hours.

Serves 4. 6 points per serving.

Mom's Thanksgiving Sweet Potatoes

Mom's Thanksgiving Sweet Potatoes
2 cups sweet potatoes -- grated (can use -- canned)
1 can crushed pineapple -- drained
2 eggs
2 tablespoons flour or cornstarch
1 cup milk
1 1/2 cups sugar
1 teaspoon vanilla
1/4 cup melted butter or margarine

Mix all ingredients. Pour into casserole dish and bake at 375 degrees
for 45 minutes until brown. 6-8 servings.

Sweet Potato Spoon Bread

Sweet Potato Spoon Bread
Serves 8 to 10
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream
1. Heat oven to 400°. Bake sweet potatoes until soft when pierced with a
knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
2. Reduce heat to 350°. In a medium saucepan over medium heat combine
cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook,
stirring, until slightly thickened, about 10 minutes. Let cool.
3. Butter a 2-quart baking dish. Place cornmeal mixture, sweet potatoes,
flour, honey, eggs, and cream in a food processor. Process until smooth;
pour into dish. Bake until golden brown, about 45 minutes. Serve.

NEW ENGLAND STYLE MASHED SWEET POTATOES

NEW ENGLAND STYLE MASHED SWEET POTATOES
(REDUCED FAT)

4-5 large red skinned potatoes, scrubbed well
2-3 small sweet potatoes, peeled
2 cloves garlic, peeled
1 parsnip, if available, peeled and diced
salt, pepper, dried parsley to taste
1 TBS butter
1/4 to 1/2 cup 99% fat free chicken broth
add'l lo-fat milk, if needed
100% Vermont Maple Syrup to taste
(herbs, if desired as below)

Scrub red potatoes and peel off nasty parts but leave nice red
skins. Peel sweet potatoes completely. Peel parsnip and slice like you would a
carrot.

Cut both types potatoes into chunks. Put into a good size pot with
the whole garlic cloves; add water to cover and bring to a boil. When water
comes to the boil, add sliced parsnips (if using) and reduce to a high simmer
for 15-20 minutes. When a large chunk of potato is fork tender, drain
veggies in a colander but reserve liquid for stock or gravy, if you desire.

Transfer veggies to a large mixing bowl. Add your 1TBS butter (if
you are good) and start w/1/4 cup chicken broth. Mix, adding fresh ground
pepper, salt if needed, I also recommend a pinch of sage. (the boiled garlic
will mash right in and you won't even know what that "secret" taste is -
ditto parsnip if using) Add milk and/or broth if creaminess needed, if you
just gotta cheat, throw in those extra butter pats. A TBS of dried
parsley is nice for color and taste here.

When the taste and texture are there for you, add at least 2 TBS
100% maple syrup.

Dinner Bell's Sweet Potato Casserole

Dinner Bell's Sweet Potato Casserole

8 sweet potatoes
1 tablespoon vanilla
3-5 tablespoons sugar (to taste)
½ stick margarine
¼ teaspoon cinnamon
¼ to 1 teaspoon nutmeg (to taste)
¼ cup orange juice
marshmallows (large or mini)
Cinnamon sugar (optional)

- Boil or bake sweet potatoes till done. Remove peeling from the hot
potatoes
and mash well, removing all stringy pieces. Add all ingredients but
marshmallows and cinnamon sugar, mix well. Spray or grease lightly a large
Pyrex or corning dish. Put a layer of sweet potatoes, then a layer of
marshmallows, repeating until the dish is filled. Sprinkle with cinnamon
sugar for added flavor. Bake at about 350 degrees until HOT. Remove from the
oven and place marshmallows on top. Place again in the oven to brown
lightly.
Serves 10-12.

GLAZED SWEET POTATOES

GLAZED SWEET POTATOES

Makes 6 servings

½ cup maple-flavored syrup
1 Tbsp. butter or margarine
1 can (40 oz.) sweet potatoes, drained

Bring syrup and butter just to boil in large skillet on medium heat.
Reduce heat to low; simmer about 2 minutes.
Add sweet potatoes.
Cook on low heat 10 minutes, gently turning sweet potatoes frequently to
glaze. Garnish with pecan halves, if desired.

Ruby's Sweet Potato Casserole

Ruby's Sweet Potato Casserole

3 cups cooked sweet potatoes
2 eggs, beaten
1/2 cup sugar
1 teaspoon vanilla
1/2 cup butter
1/3 cup evaporated milk

Topping:

1 box light brown sugar
1 cup chopped pecans
1/2 cup self-rising flour
1/3 cup melted butter

Using an electric mixer, beat first six ingredients together until
smooth and place in casserole dish. Mix topping ingredients till crumbly and
sprinkle over top of sweet potato mixture. (This may make too much topping.
You can save it in a jar in the refrigerator for the next sweet potato
casserole.)
Bake twenty-five to thirty minutes at 325 degrees.

Creamy Potato Lasagna

Creamy Potato Lasagna
Interesting twist on lasagna!

Servings: 8

Ingredients:
1 (12 ounce) jar Alfredo sauce
1 cup milk
3 pounds potatoes, peeled and sliced lengthwise about 1/8 inch thick
5 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups diced ham (turkey)
1 (10 ounce) package chopped frozen broccoli, thawed
2 cups shredded Swiss cheese

Directions:
1. Preheat oven to 400 degrees F.

2. Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together
the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the
baking dish. Then layer 1/3 of the potatoes over the sauce in the dish.
Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.

3. In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of
the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes
in the baking dish. Then top with another layer of potatoes, followed by the
ham mixture, finally topping all with the remaining Swiss cheese and
Parmesan cheese. Pour the remaining Alfredo sauce over all.

4. Cover and bake at 400 degrees F for 45 minutes, then
uncover and bake at 350 degrees F for additional 25 minutes
or until potatoes are tender. Let stand 10 to 15 minutes before serving.

Hash Brown Potato Casserole

My Mother makes this recipe a lot in the cooler months, yum!

Hash Brown Potato Casserole:

8 oz. sour cream
2 lbs. frozenhash brown potatoes
1/2 stick softened butter
1-10-3/4 oz. can of Cream of Cheddar soup
1-10-3/4 oz. can of Cream of Chicken soup
2 cups Cheddar cheese, grated

Mix all ingredients together except 1 cup cheddar cheese. Bake in a 13"
x 9" pan at 375 degrees for 45 minutes. Cover with remaining cheddar
and bake for 15 minutes more.