br>Prepare the Cowboy Steak Seasoning following the separate recipe posting.
Equipment needed: Potato Ricer, Pasta Rolling machine, Mixer,
/2 of the recipe as this recipe makes 2-9 inch
level cup of prepared Recipe #453973 (without added flour).
lices similar to the potato. Place the potato starch in a small
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
creating a bowl. Place the potato skins flesh-side up on
THER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID
ot, and slice the peeled potato and onion over the beans
aking dish, mix the sweet potato, 2 tblsp of oil, cumin
he cooked eggs atop the potato mixture. Top with cilantro, feta
AKE THE CROQUETTES:
Place potato, yucca, butter, remaining seasoning mix
Thaw potatoes before mixing, they mix better.
Mix the first 8 ingredients and put in a 9 x 13-inch buttered casserole.
Put 1/4 cup melted oleo and crushed potato chips over the top.
Bake 1 hour at 350\u00b0.
I've served this to the branding crew and also to guests and everyone loved it!
Saute 2 pieces of chopped bacon or 2 patties of chopped sausage with
onion
in
a\tlarge saucepan.
Add can of potato soup, juice
from
2
cans of clams and garlic powder.
Simmer for 10\tminutes
then
add
2
cans
drained
clams and simmer another 5 minutes.\tServe with oyster crackers.
Smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
Saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
Spoon this over the potato layer.
Spread sour cream over the onion/mushroom mixture.
Top with remaining potatoes.
Sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.
Boil water, add peeled potatoes cut into large chunks, cook and drain.
Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate.
Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).
Source: Idaho Potato Commission.
Serve with Lime Cayenne Mayonnaise(recipe posted separately).
rizzle the mixture over the potato salad and stir in lightly
nformation: CALORIES (per 1/4 recipe) 390kcal; FAT 21g; CHOL 105mg
Drain, then mash with a potato masher until smooth. Set aside