Wash and dry as many Irish potatoes as you like.
Line pan with foil.
Place potatoes in pan and cover with foil.
Bake at 400\u00b0 until done.
Take potatoes out and let cool.
Cut potatoes in half and scoop out the inside with spoon into a Pyrex dish.
Mash like cream potatoes and add pepper, salt and margarine or butter as you like.
Also add milk to make consistency you like.
Return this mixture to potato skin and top with slices of cheese and bake in oven until cheese has melted.
You may eat the skins if you like.
Peel and dice potatoes.
Heat pan with oil, then add potatoes. Cook on medium heat until brown.
Salt and pepper to taste.
Crem Irish potatoes.
Place in baking dish.
Boil wieners until tender, place on potatoes.
Bake 15 minutes oven about 425\u00b0.
Cut into dice, cold, Irish potatoes; have them not too well done.
Put in a skillet a large lump of butter, a tablespoon of flour; let them cream together, not fry, then gently stir in milk; when it is hot, but in potatoes and season with salt and pepper. Shake the pan so they will not brown.
Keep covered.
When the potatoes are heated through, dish up.
Peel, wash and cut potatoes in rings.
Put 2 tablespoons of butter in skillet.
Cover the skillet with rings of potatoes and lightly brown the rings on one side.
Amounts of ingredients depend on the number of potatoes you will be preparing.
Mix okra, potatoes, salt and pepper.
Toss in dry self-rising flour.
Get oil hot, drop vegetables into the hot oil.
Turn often to brown.
Enjoy.
Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.
Scrub potatoes well; prick with fork in
Wash& scrape freshly dug potatoes and then rinse again thoroughly.
Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
Boil them 10 minutes, drain.
Add 1 teaspoon salt to each quart jar.
Cover with boiling water and leave 1\" head space.
Adjust caps.
Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
Recipe on page 40 of the Ball Blue Book canning& freezing guide.
Cook first 4 ingredients until tender.
Heat iron skillet with tablespoon oil.
Add okra mixture and potatoes.
Stir and cook until lightly browned.
Serves 6 to 8.
Ingredients may be adjusted and amounts of potato or okra may vary.
This recipe may also be used with squash rather than okra.
After squirrels are prepared for cooking, put them in plenty of water and boil until meat is tender.
Add onions and potatoes which have been chopped in large pieces.
Boil together 20 minutes then add tomatoes and corn.
Season well; let all this simmer until stew is quite thick and the meat has come to pieces.
It will take from one to two hours.
In the olden days, this stew was served with corn pone (corn bread).
Cream together sugar and butter.
Add eggs; beat well after each addition.
Add cooled potatoes and chocolate.
Sift together flour, baking powder and spices.
Add to cake mixture alternately with milk, beginning and ending with flour.
Add black walnuts; this helps to make the cake.
Pour into two 9-inch lightly greased and floured pans and bake at 325\u00b0 to 350\u00b0 according to your stove. Let cool and frost with Potato Cake Icing.
Boil potatoes until tender (about 15 minutes).
Slice in medium slices and put 1 layer of potatoes in casserole dish. Sprinkle cheese over potatoes and pour cream of chicken soup over cheese, continue layers of potatoes, cheese and soup, as desired. Bake at 300\u00b0 until lightly brown.
Serve hot.
Put brisket in a 12-quart stockpot and fill with water.
Bring to a boil.
Reduce heat and simmer for 3 to 4 1/2 hours until tender.
Cut cabbage into quarters and add to brisket.
Add potatoes and cook for about 30 minutes.
Add corn and cook 15 minutes.
This is super easy and good for keeping
you out of the kitchen all day!
It's an Irish tradition to cook this on St. Patrick's Day.
Cook peeled Irish potatoes in pan of water until just tender. While potatoes are cooking, chop onion, bell pepper, boiled eggs and sweet pickle in bowl.
Drain potatoes and pour into onion mix. Add salad dressing and salt and pepper to taste.
Cook deer meat until tender enough to come apart.
Stir until comes apart.
Add sweet potatoes, Irish potatoes, onion, salt and pepper.
Add 1 tablespoon Worcestershire sauce and 2 tablespoons corn oil.
Cook slowly until potatoes and onions are done.
Add enough water as needed and cook slowly until liquid is thick like gravy.
Serve with hot biscuits.
ith a lid. Steam the potatoes until the water evaporates, about
Boil potatoes (in skin) until done.
Peel potatoes and mash with fork.
Mix in sugar and vanilla (knead out lumps).
Roll out like pie crust on sugar-powdered board.
Spread on thin layer of creamy peanut butter.
Roll up entire spread into log shape. Slice into 1/2-inch pieces.
Chill overnight in fridge and serve!
Peel and dice potatoes.
Cook until potatoes can be easily pierced with a fork.
Drain and let cool completely at room temperature.
Once cool, mix enough powdered sugar to give consistency of dough.
On dough board, dusted with powdered sugar; roll potatoes out flat.
Cover top of potatoes with peanut butter. Roll dough from side to side forming a long, round loaf.
Wrap in wax paper and refrigerate until chilled.
Cut into 1-inch thick slices and serve.
This is great for kids to try!