RECIPES FOR POTATOES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE STUFFED NEW POTATOES (04-19-93) (0:36) IBM 8 SMALL NEW POTATOES 1/2 CUP COTTAGE CHEESE 2 TABLESPOONS MINCED PARSLEY 2 TABLESPOONS MINCED CHIVES OR GREEN ONION TOPS 1 TABLESPOON DILL WEED IN A MEDIUM SIZE HEAVY SAUCEPAN OVER MODERATELY HIGH HEAT, BRING TO A BOIL ENOUGH UNSALTED WATER TO COVER THE POTATOES, REDUCE THE HEAT TO LOW, COVER, AND COOK UNTIL TENDER-ABOUT 15 MINUTES. DRAIN. MEANWHILE, PLACE THE COTTAGE CHEESE IN AN ELECTRIC BLENDER OR FOOD PROCESSOR AND WHIRL FOR 15 SECONDS OR UNTIL SMOOTH. TRANSFER TO A SMALL BOWL AND STIR IN THE PARSLEY, CHIVES, DILL AND PEPPER. WHEN THE POTATOES ARE COOL ENOUGH TO HANDLE, SLICE ABOUT 1/4 INCH OFF THE TOP OF EACH. WITH A SMALL SPOON OR MELON BALLER, REMOVE 1 OR 2 SCOOPS OF POTATO, BEING CAREFUL NOT TO BREAK THE SKIN. FILL THE POTATOES WITH THE CHEESE MIXTURE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONFETTI SCALLOPED POTATOES (03/16/94) (0:16) SERVINGS: 6 1/2 C BUTTER OR MARGARINE 1/2 C CHOPPED ONION 1 PK (16-OZ.) FROZEN HASH BROWN POTATOES 1 CN (10-3/4 OZ.) CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED 1 SOUP CAN OF MILK 1 C (4 OZ.) SHREDDED CHEDDAR CHEESE 1 SM GREEN PEPPER, CUT INTO STRIPS 2 TB CHOPPED PIMIENTO DASH PEPPER 1 C CHEESE CRACKER CRUMBS, DIVIDED IN A SKILLET, MELT BUTTER OVER MEDIUM HEAT. SAUTE ONION UNTIL TENDER. STIR IN POTATOES, SOUP AND MILK. ADD CHEESE, GREEN PEPPER, PIMIENTO, PEPPER AND 1/2 CUP OF THE TOPS WITH REMAINING CRUMBS. BAKE AT 375-DEGREE FOR 35-40 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNISH UNDER ROASTED POTATOES (06/14/94) (1:16) YIELD: 4 SERVINGS 4 LG POTATOES, QUARTERED 2 TB OIL 1 MD ONION, CHOPPED 1 EA SALT & PEPPER TO TASTE SCRUB & PEEL POTATOES IF YOU LIKE. QUARTER THEM & PLACE IN A POT. COVER WITH WATER. BRING TO A BOIL & REMOVE FROM HEAT. HEAT 2 TB OIL IN A ROASTING PAN. ADD ONIONS & FRY QUICKLY FOR A COUPLE OF MINUTES. BASTE EACH POTATO WELL. HALF FILL THE PAN WITH THE WATER THAT WAS USED TO COOK THE POTATOES. SPRINKLE WITH SALT & PEPPER. COVER & ROAST AT 350F FOR 45 MINUTES. REMOVE THE LID & ROAST FOR A FURTHER 30 MINUTES OR UNTIL THE WATER HAS EVAPORATED. SERVE WITH YOUR FAVOURITE ROAST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY DIJON TOPPED POTATOES (03/16/93) (1:33) IBM 1 (8 OUNCE) PACKAGE CREAM CHEESE, SOFTENED 1/4 CUP DIJON MUSTARD 1 TEASPOON DRIED BASIL LEAVES 1/3 CUP FINELY CHOPPED BLACK OLIVES 1/4 CUP FINELY CHOPPED SCALLIONS 1/4 CUP FINELY CHOPPED RED PEPPER 18 SMALL RED SKIN POTATOES, ROASTED AND CUT IN HALF LENGTHWISE SCALLION TIPS FOR GARNISH IN MEDIUM BOWL WITH ELECTRIC MIXER AT MEDIUM SPEED BEAT CREAM CHEESE, MUSTARD AND BASIL UNTIL SMOOTH. STIR IN OLIVES, SCALLIONS AND RED PEPPER. TO SERVE, PIPE OR SPOON 1 TABLESPOON MIXTURE ONTO EACH POTATO HALF. GARNISH WITH SCALLION TIPS AND SERVE. MAKES 36 APPETIZERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY-TO-MAKE HOMEMADE POTATO CHIPS (11-29-93) (22:43) SCRUB 6 TO 7 MEDIUM POTATOES (ABOUT 2 POUNDS) UNDER COLD RUNNING WATER AND PEEL, IF DESIRED. SLICE THE POTATOES AS THINLY AS POSSIBLE, (THIN ENOUGH TO SEE THROUGH). AS YOU PROCEED, PLACE THE SLICES IN A BOWL OF COLD WATER TO REMOVE THE STARCH. THE WATER WILL TURN WHITE. DRAIN AND REFILL THE BOWL, REPEATING THIS UNTIL THE WATER REMAINS CLEAR. DRAIN AND LET THE POTATOES DRY. FILL A HEAVY SKILLET OR SAUCEPAN HALFWAY WITH VEGETABLE OIL OR MELTED VEGETABLE SHORTENING AND COOK OVER MEDIUM HEAT UNTIL THE OIL CRACKLES. PLACE THE POTATO SLICE INTO THE HOT OIL, A FEW AT A TIME BEING CAREFUL NOT TO OVERCROWD THE PAN. WHEN THE POTATOES ARE BROWN ON BOTH SIDES, 4 TO 6 MINUTES, REMOVE FROM THE PAN AND DRAIN ON PAPER TOWELS. SPRINKLE WITH SALT, IF DESIRED. MAKES ABOUT 180 CHIPS, OR ENOUGH FOR ABOUT 3 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ESCALLOPED POTATOES (05/20/93) (0:19) SERVINGS: 8 6 C POTATOES, RAW, SLICED THIN 3 T BUTTER 3 T FLOUR 1 1/2 C MILK 1 T SALT 1 X CAYENNE 1 C VELVEETA, GRATED 3/4 C GN PEPPER/PIMENTO MIX GRATED FOR SAUCE: IN A SAUCEPAN, MELT BUTTER, THEN BLEND IN FLOUR. COOK OVER MODERATE HEAT AND SLOWLY STIR IN MILK. SEASON WITH SALT & CAYENNE. CONTINUE COOKING UNTIL SAUCE IS SMOOTH AND BOILING. REDUCE HEAT AND ADD CHEESE, STIRRING, UNTIL CHEESE IS BLENDED. ADD GREEN PEPPER/PIMENTO MIXTURE, STIR, AND REMOVE FROM HEAT. GREASE A BAKING DISH AND FILL WITH ALTERNATE LAYERS OF POTATOES AND SAUCE. BAKE IN MODERATE OVEN, 350 DEGREES, UNTIL POTATOES ARE DONE, ABOUT 1-1/2 TO 2 HOURS. POTATOES MAY BE TURNED WITH A SPOON TO ENSURE EVEN COOKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRATIN OF POTATOES AND CHEESE (05/14/93) (6:42) SERVINGS: 8 2 EA LG. CLOVES GARLIC * 4 EA LG. IDAHO POTATOES ** 1 X SALT & PEPPER TO TASTE 2 C GRATED GRUYERE CHEESE 2 PT WHIPPING CREAM * GARLIC CLOVES SHOULD BE PEELED AND SPLIT. ** POTATOES SHOULD BE PEELED AND SLICED PAPER-THIN. (SLICE AT THE LAST MINUTE SO THAT THEY DO NOT DARKEN; DO NOT SOAK IN COLD WATER). PREHEAT THE OVEN TO 325 DEGREES F. RUB THE BOTTOM AND SIDES OF A GRATIN DISH WITH THE CUT SIDES OF THE GARLIC. LEAVE THE GARLIC IN THE DISH. COVER WITH A LAYER OF POTATOES. SPRINKLE WITH SOME SALT AND FRESHLY GROUND PEPPER AND CHEESE. POUR SOME CREAM OVER THE WHOLE THING. REPEAT UNTIL ALL THE POTATOES, CREAM, AND CHEESE ARE USED. PLACE THE PAN, UNCOVERED IN THE OVEN. (PUT A BAKING SHEET UNDERNEATH TO CATCH SPILLS.) BAKE FOR 1 HOUR OR MORE, UNTIL THE TOP IS BROWNED AND THE CREAM HAS COOKED DOWN TO A THICK SAUCE. DURING THE FIRST 1/2 HOUR OF COOKING, USE A BROAD SPATULA TO PUSH THE TOP LAYERS OF POTATOES INTO THE CREAM EVERY ONCE IN A WHILE. SERVE HOT, AT ROOM TEMPERATURE OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEK POTATOES (06/14/94) (1:10) 3 LB WHITE POTATOES 1/2 C CHOPPED YELLOW ONIONS 1/4 C FINELY MINCED GARLIC 1/2 TSP. SALT 1/2 TSP. PEPPER 1/2 TSP. DRY OREGANO 1/2 TSP. BASIL 1 C FRESH LEMON JUICE 1/2 C VEGETABLE OIL WATER (AS NEEDED) PREHEAT THE OVEN TO 400 F. IN A LARGE BAKING PAN PLACE THE PEELED AND QUARTERED POTATOES (ADD ENOUGH POTATOES SO THAT THEY FILL THE PAN UP, 3/4-INCH FROM THE TOP). SPRINKLE ON THE ONIONS, GARLIC, SALT, PEPPER, OREGANO, BASIL, LEMON JUICE, AND VEGETABLE OIL. ADD ENOUGH WATER SO THAT THE POTATOES ARE JUST COVERED. STIR THE INGREDIENTS TOGETHER VERY THOROUGHLY SO THAT EVERYTHING IS WELL MIXED. BAKE THE POTATO MIXTURE FOR 45 MINUTES. CAREFULLY STIR THE INGREDIENTS TOGETHER SO THAT THEY ARE RE-MIXED. BAKE THE POTATOES FOR ANOTHER 45 MINUTES, OR UNTIL THEY ARE TENDER. REMOVE THE POTATOES WITH A SLOTTED SPOON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MASHED POTATOES WITH HORSERADISH (08-27-93) (23:53) SERVINGS: 4 5 EA POTATOES; MEDIUM 1 X ;BOILING WATER 1/2 T SALT 2 T BUTTER 1 X PEPPER; FRESHLY GROUND 1/2 C SOUR CREAM 1 T HORSERADISH 2 T PARSLEY; MINCED PEEL AND QUARTER POTATOES. COOK IN BOILING SALTED WATER IN MEDIUM-SIZE SAUCEPAN UNTIL TENDER, DRAIN. MASH, ADDING 1 T BUTTER AND THE PEPPER. ADD SOUR CREAM, HORSERADISH, AND MINCED PARSLEY. WHIP AS FOR MASHED POTATOES. PLACE IN SERVING BOWL; TOP WITH 1 T MELTED BUTTER AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINIATURE POTATO PANCAKES (11-29-93) (22:53) 2 CUPS DICED RAW POTATO 2 LARGE EGGS, BEATEN 1 1/2 TSP SALT BLACK PEPPER TO TASTE 1 TBLS GRATED YELLOW ONION 1/4 CUP VEGETABLE OIL PLACE THE POTATO IN A STRAINER AND RUN UNDER COLD WATER TO REMOVE THE STARCH. SHAKE WELL. PLACE IN A FOOD PROCESSOR OR BLENDER AND CHOP FINE. ADD THE EGGS SALT, PEPPER, AND ONION, BLENDING WELL. IN A 10-INCH SKILLET, HEAT VEGETABLE OIL UNTIL IT CRACKLES. DROP THE BATTER BY TABLESPOONFUL INTO THE HOT OIL AND FRY UNTIL GOLDEN BROWN (ABOUT 5 MINUTES PER SIDE). DRAIN ON PAPER TOWELS. ONCE COOLED, THE PANCAKES MAY BE FROZEN. PLACE IN A FREEZER-SAFE CONTAINER MAKING SURE THAT THEY DON'T OVERLAP AND PUT A DOUBLE THICKNESS OF WAX PAPER BETWEEN EACH LAYER. REHEAT ON A COOKIE SHEET AT 350 DEGREES F. UNTIL HOT AND CRISP. MAKES ABOUT 50 PANCAKES OR ENOUGH FOR ABOUT 2 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEPALESE BOILED POTATOES (06/14/94) (1:11) YIELD: 4 SERVINGS 2 TB CRUSHED RED CHILE 1/2 TS DRY MUSTARD POWDER 1 TS LEMON JUICE 2 TB OIL; PEANUT IS BEST 3 EA POTATOES; BOILED AND CUT -IN ONE INCH CUBES THOROUGHLY MIX MUSTARD, LEMON JUICE, AND OIL. POUR THE MIXTURE OVER THE HOT POTATOES. TOSS GENTLY TO COAT ALL THE PIECES. SPRINKLE THE RED CHILE OVER POTATOES AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW POTATOES WITH PEAS & CORIANDER (06/14/94) (1:16) YIELD: 4 SERVINGS 8 SM NEW POTATOES 1/4 C GHEE 1 TS CUMIN SEEDS 1/2 TS TURMERIC 1 1/2 TS FRESH GINGER, MINCED 2 SM RED CHILIES, CHOPPED 1 C FRESH CORIANDER 1 TS SALT 1 TS GARAM MASALA 1 TB CORIANDER SEEDS 1/4 C LEMON JUICE 6 TB WATER 1/2 C FROZEN/FRESH PEAS WASH & DICE THE POTATOES. PUT GHEE IN A POT, HEAT GENTLY. WHEN HOT, ADD THE POTATOES & CUMIN SEEDS. COOK, STIRRING, FOR 2 MINUTES. ADD TURMERIC, GINGER & PEPPERS. COOK, STIRRING, 3 MINUTES. ADD THE REMAINING INGREDIENTS EXCEPTING THE PEAS. LOWER THE HEAT, COVER & SIMMER FOR 15 MINUTES. CHECK THE WATER LEVEL, ADDING MORE IF NECESSARY. JUST PRIOR TO SERVING, ADD THE PEAS. UNCOVER, TURN UP THE HEAT & COOK TILL ALL THE WATER HAS EVAPORATED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ONION ROASTED POTATOES (11-06-92) (3:11) IBM 1 ENVELOPE ONION SOUP MIX 2 POUNDS ALL-PURPOSE POTATOES, CUT INTO CHUNKS 1/3 CUP OLIVE OR VEGETABLE OIL PREHEAT OVEN TO 450 DEGREES. IN LARGE PLASTIC BAG, ADD ALL INGREDIENTS. CLOSE BAG AND SHAKE UNTIL POTATOES ARE EVENLY COATED. EMPTY POTATOES INTO SHALLOW BAKING PAN. DISCARD BAG. BAKE, STIRRING OCCASIONALLY, 40 MINUTES OR UNTIL POTATOES ARE TENDER AND GOLDEN BROWN. GARNISH, IF DESIRED, WITH CHOPPED PARSLEY. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN FRENCH FRIES (08-27-93) (23:58) SERVINGS: 4 6 EA MEDIUM POTATOES 2 T OIL 1 EA 1 OZ. GOOD SEASONS ITALIAN * 1 T CHOPPED FRESH PARSLEY *DRESSING, NOT MIXED. PREHEAT OVEN TO 350F. PEEL POTATOES AND SLICE FOR FRENCH FRIES. LAY OUT ON PAPER TOWEL, PAT DRY. POTATOES SHOULD BE AS DRY AS POSSIBLE. PUT POTATOES IN A LARGE BOWL AND DRIZZLE WITH OIL, TOSSING TO COAT EVENLY. LAY IN A SINGLE LAYER ON A LARGE BAKING SHEET; SPRINKLE DRY DRESSING MIX AND PARSLEY OVER ALL. BAKE 25 MIN, THEN FLIP OVER ONLY ONCE. RETURN TO OVEN AND INCREASE TEMPERATURE TO 450F. COOK 3 TO 5 MIN LONGER UNTIL POTATOES ARE TENDER AND START TO BROWN. CAL: 239, FAT: 7 G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN FRIED POTATOES (06/14/94) (1:09) 3 BAKER POTATOES 2 TBSP. VEGETABLE OIL 1/4 TSP. GARLIC SALT 1/4 TSP. PEPPER 1/8 TSP. CELERY SALT 1/4 TSP. PARSLEY FLAKES 1/4 TSP. ONION FLAKES 1/4 TSP. CHILI FLAKES ( OPTIONAL) 1/4 TSP. SALT PEEL POTATOES, SLICE THIN, COVERING IN ICE COLD WATER. ( ADD ICE CUBES TO WATER) FOR 20 MINUTES. HEAT OVEN TO 400F. MIX SPICES TOGETHER. USE 1 1/2 TBSP. NOW, SAVE THE REST FOR ANOTHER BATCH. THE NEXT FEW STEPS MUST BE DONE QUICKLY SO THE POTATOES DO NOT TURN COLOUR. DRAIN POTATO SLICES WELL, PATTING DRY, QUICKLY, SO NOT TO CAUSE SLICES TO TURN COLOUR. PLACE IN LARGE BOWL, QUICKLY TOSS IN OIL. ONCE CHIPS ARE LIGHTLY COATED BY OIL, ADD SPICES, MAKING SURE THE SPICES ARE EVENLY SPREAD ON POTATOES. PLACE, AS SPREAD OUT AS POSSIBLE ON UNGREASED COOKIE SHEETS. BAKE, TURN EVERY FEW MINUTES, UNTIL CRISP AND GOLDEN BROWN. A GOOD ALTERNATIVE TO FRENCH FRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN ROASTED POTATOES (12-19-92) (1:01) IBM 1 ENVELOPE SAVORY HERB WITH GARLIC SOUP MIX 2 POUNDS ALL-PURPOSE POTATOES, CUT INTO CHUNKS 1/3 CUP VEGETABLE OIL PREHEAT OVEN TO 450 DEGREES. IN LARGE PLASTIC BAG, ADD ALL INGREDIENTS. CLOSE BAG AND SHAKE, UNTIL POTATOES ARE EVENLY COATED. EMPTY POTATOES INTO SHALLOW BAKING OR ROASTING PAN; DISCARD BAG. BAKE, STIRRING OCCASIONALLY, 40 MINUTES OR UNTIL POTATOES ARE TENDER AND GOLDEN BROWN. GARNISH, IF DESIRED WITH CHOPPED FRESH PARSLEY. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN-ROASTED POTATOES AND ONIONS (06/14/94) (1:16) YIELD: 6 SERVINGS 6 LG POTATOES, QUARTERED 6 MD ONIONS, QUARTERED 1/3 C VEGETABLE OIL 1 TS BLACK PEPPER 1 TB FRESH PARSLEY, CHOPPED 1 TB FRESH BASIL, CHOPPED 1 TS FRESH MARJORAM, CHOPPED PREHEAT OVEN TO 375F. PLACE POTATOES & ONIONS IN SHALLOW ROASTING PAN. COMBINE OIL & HERBS & POUR OVER THE VEGETABLES. TOSS & BAKE, UNCOVERED FOR 1 HOUR, OR TILL FORK TENDER. TURN OCCASIONALLY TO PREVENT STICKING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PAN-FRIED POTATOES (12/26/93) (1:59) SMALL POTATOES ARE COOKED IN THEIR JACKETS, PEELED AND CUT IN HALF LENGTH-WISE. THEY ARE THEN PAN-FRIED IN BUTTER UNTIL GOLDEN BROWN AND CRISP! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO CAKES 1 (08-28-93) (0:01) SERVINGS: 6 2 C MASHED POTATOES 1 EA EGG WHITE, SLIGHTLY BEATEN 2 T CHOPPED ONION 2 T ALL PURPOSE FLOUR 1/8 T SALT 1 EA PEPPER TO TASTE 1 T OIL IN A MEDIUM SIZE BOWL, COMBINE POTATOES, EGG WHITE, ONION, FLOUR, SALT AND PEPPER. MEANWHILE, HEAT OIL IN A LARGE SKILLET OVER MEDIUM HIGH HEAT. WHEN HOT, PUT ABOUT 2 TABLESPOONS POTATO MIXTURE FOR EACH CAKE INTO SKILLET. COOK UNTIL WELL BROWNED, THEN TURN WITH A SPATULA AND COOK OTHER SIDE UNTIL BROWN. CONTINUE MAKING TAKES, KEEPING FIRST ONES WARM. CAL: 74, FAT: 1 G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO DUMPLINGS (12/15/93) (2:04) 6 RAW POTATO 10 SLICE BREAD 1 ONION, GRATED 2 EGG, WELL BEATEN 1 TSP PARSLEY, MINCED SALT & PEPPER GRATE THE POTATOES. SOAK BREAD IN COLD WATER AND SQUEEZE OUT AS MUCH OF THE WATER AS POSSIBLE. MIX TOGETHER THE BREAD, SALT, PEPPER, GRATED ONION AND PARSLEY. ADD THE GRATED POTATOES AND EGGS AND MIX WELL. FORM INTO BALLS, ROLL IN FLOUR GENTLY, DROP INTO BOILING SALTED WATER, AND COOK IN A COVERED POT FOR 15 MINUTES. THESE DUMPLINGS ARE EXCELLENT WITH SAUERKRAUT, STEWED CHICKEN OR MEAT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO FARLS (08-28-93) (0:02) SERVINGS: 8 1 1/4 LB POTATOES (3 OR 4) 2 T BUTTER, MELTED 1 C FLOUR, ALL PURPOSE 1/2 T SALT 4 T VEGETABLE OIL PEEL AND HALVE POTATOES; PUT IN LARGE SAUCEPAN WITH ENOUGH WATER TO COVER. BRING TO BOIL; SIMMER, COVERED, 20 TO 30 MINUTES, UNTIL FORK-TENDER. DRAIN WELL; RETURN TO SAUCEPAN OVER LOW HEAT. ADD BUTTER; MASH POTATOES WELL. STIR IN FLOUR AND SALT. GATHER MIXTURE INTO A BALL; TURN ONTO LIGHTLY FLOURED SURFACE. KNEAD LIGHTLY UNTIL SMOOTH. DIVIDE DOUGH IN HALF. ROLL OUT ONE HALF INTO AN 8 IN. (20 CM) CIRCLE, ABOUT 1/4 IN. THICK. CUT INTO QUARTERS; SET ASIDE. REPEAT WITH REMAINING DOUGH. IN LARGE NONSTICK SKILLET, HEAT HALF THE OIL OVER MEDIUM-HIGH HEAT. COOK DOUGH QUARTERS IN BATCHES, 2 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN, ADDING MORE OIL AS NECESSARY. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO LA CREME PIE (03/03/94) (1:47) YIELD: 8 SERVINGS 1 EA UNBAKED NINE-INCH DBL CRUST 1 CN CREAM OF CHICKEN SOUP 3 T BUTTER 1 C SHREDDED SHARP CHEDDAR 1 EA SMALL ONION, DICED CHEESE 2 EA CARROTS, COOKED & DICED 1/2 T SALT 3 EA MEDIUM POTATOES, COOKED 1/2 T PEPPER AND SHREDDED 1 C CHOPPED COOKED, CHICKEN OR 2 EA GREEN ONION TOPS, CHOPPED TURKEY BREAST.(OPTIONAL) 1 1/2 C SOUR CREAM HEAT OVEN TO 425 DEGREES. FOR FILLING: MELT BUTTER IN SMALL SAUCEPAN. ADD ONION, COOK UNTIL TENDER. ADD CARROTS, SAUTE ONE OR TWO MINUTES. PLACE SHREDDED POTATOES IN LARGE BOWL. ADD SAUTEED MIXTURE AND ONION TOPS. COMBINE SOUR CREAM AND SOUP IN SMALL BOWL. ADD TO POTATO MIXTURE ALONG WITH CHEESE, SALT AND PEPPER, AND CHICKEN/TURKEY (IF USED). SPOON FILLING INTO UNBAKED PIE SHELL. COVER WITH TOP CRUST. FOLD TOP EDGE UNDER BOTTOM CRUST. FLUTE WITH FINGERS OR FORK. CUT SLITS OR DESIGN IN TOP CRUST. BAKE AT 425 DEGREES FOR 20 OR TWENTY-FIVE MINUTES. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO PANCAKES (05-12-93) (23:02) SERVINGS: 4 2 1/2 C POTATOES; (2 LARGE) * 3 C ;WATER 1 T LEMON JUICE 1 EA POTATO; BOILED, MASHED 1 EA EGG; LARGE, BEATEN 2 T MILK 1/2 T SALT 1 X VEGETABLE OIL; AS NEEDED * POTATOES ARE GRATED ON MEDIUM GRATER. 2 1/2 CUPS APPROX. GRATE RAW POTATOES INTO WATER TO WHICH LEMON JUICE HAS BEEN ADDED. PLACE POTATOES IN A STRAINER OR CHEESE CLOTH AND DRAIN OFF LIQUID. DRAIN WELL. BEAT RAW AND COOKED POTATOES WITH EGG, MILK, AND SALT TO FORM A BATTER. USING 3 T OIL FOR EACH BATCH, DROP BATTER FOR 3 OR 4 PANCAKES AT A TIME IN HOT OIL IN A LARGE FRYPAN. WHEN FIRM ON THE BOTTOM SIDE, LOOSEN EDGES AND TURN. BROWN ON OTHER SIDE. REMOVE, DRAIN ON PAPER TOWEL, AND KEEP WARM. CONTINUE UNTIL ALL BATTER IS USED. SERVE IMMEDIATELY. NOTE: IF POTATO CAKES ARE SERVED WITH MEAT, SPRINKLE WITH SALT. SPRINKLE WITH SUGAR IF SERVED WITH APPLESAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO PANCAKES GERMAN STYLE (08-28-93) (0:03) SERVINGS: 4 2 1/2 C POTATOES; (2 LARGE) * 3 C ;WATER 1 T LEMON JUICE 1 EA POTATO; BOILED, MASHED 1 EA EGG; LARGE, BEATEN 2 T MILK 1/2 T SALT 1 X VEGETABLE OIL; AS NEEDED * POTATOES ARE GRATED ON MEDIUM GRATER. 2 1/2 CUPS APPROX. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ GRATE RAW POTATOES INTO WATER TO WHICH LEMON JUICE HAS BEEN ADDED. PLACE POTATOES IN A STRAINER OR CHEESE CLOTH AND DRAIN OFF LIQUID. DRAIN WELL. BEAT RAW AND COOKED POTATOES WITH EGG, MILK, AND SALT TO FORM A BATTER. USING 3 T OIL FOR EACH BATCH, DROP BATTER FOR 3 OR 4 PANCAKES AT A TIME IN HOT OIL IN A LARGE FRYPAN. WHEN FIRM ON THE BOTTOM SIDE, LOOSEN EDGES AND TURN. BROWN ON OTHER SIDE. REMOVE, DRAIN ON PAPER TOWEL, AND KEEP WARM. CONTINUE UNTIL ALL BATTER IS USED. SERVE IMMEDIATELY. NOTE: IF POTATO CAKES ARE SERVED WITH MEAT, SPRINKLE WITH SALT. SPRINKLE WITH SUGAR IF SERVED WITH APPLESAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO SKINS (11-29-93) (22:50) SCRUB 6 TO 7 MEDIUM BAKING POTATOES (ABOUT 2 POUNDS) UNDER COLD-RUNNING WATER AND DRY. BAKE AT 400 DEGREES F. FOR 40 MINUTES. REMOVE AND LET COOL. CUT EACH POTATO IN HALF LENGTHWISE AND SCOOP OUT THE MEAT, LEAVING ABOUT A QUARTER INCH OF POTATO LINING EACH SKIN. RESERVE THE SCOOPED OUT INSIDES FOR MAKING MINIATURE POTATO PANCAKES (SEE THE RECIPE IN THIS FILE). CUT EACH HOLLOWED-OUT POTATO SKIN INTO QUARTERS (YIELDING 4 CHIPS PER SKIN, OR 8 CHIPS FROM EACH WHOLE POTATO). BRUSH WITH MELTED BUTTER ON BOTH SIDES. BAKE AT 425 DEGREES F. FOR 15 MINUTES OR UNTIL CRISP. 6 POTATOES MAKE ENOUGH POTATO SKINS FOR ABOUT 2 CUPS OF DIP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATO TIME (11-14-93) (16:45) 6 POTATOES, IN 1/2" SLICES 1 1/2 C MAYONNAISE 1 ONION, MINCED 1 T SOY SAUCE 1 T OREGANO LEAVES 1/2 TSP GARLIC POWDER 3 T PARSLEY 1 1/2 C CRACKER CRUMBS 1 C GRATED PARMESAN CHEESE, (OPT) PLACE POTATO SLICES IN COVERED VEGETABLE STEAMER; STEAM 12 MINUTES; DRAIN AND COOL. MIX TOGETHER MAYONNAISE, ONION, SOY SAUCE, OREGANO, GARLIC AND PARSLEY. FROST EACH POTATO SLICE WITH THIS MIXTURE, AND THEN DIP IT INTO CRACKER CRUMBS. BAKE ON COOKIE SHEETS AT 350 DEGREES FOR 10 MINUTES. SPRINKLE WITH PARMESAN AND SERVE HOT. TO MAKE AS A CASSEROLE, COVER BOTTOM OF CASSEROLE WITH POTATO SLICES, SPREAD ON MAYONNAISE MIXTURE, THEN SPRINKLE ON CRUMBS. CONTINUE IN LAYERS UNTIL ALL INGREDIENTS ARE USED. BAKE AT 350 DEGREES FOR 1 HOUR. TOP WITH PARMESAN AND SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATOES, GARLIC (08-28-93) (0:04) SERVINGS: 4 4 EA POTATOES 10 EA GARLIC CLOVES, UNPEELED 1/4 T OIL BOIL WHOLE OR QUARTERED POTATOES FOR 5 MINUTES. ROAST POTATOES, SMEARED WITH OIL, IN PAN WITH WHOLE GARLIC CLOVES AT 400F FOR 45 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATOES WITH PARSLEY SAUCE (06/14/94) (1:17) YIELD: 8 SERVINGS 6 LG RED SKINNED POTATOES, -- SCRUBBED 1 C FIRMLY PACKED PARSLEY 1/4 C OLIVE OIL 1 C CHOPPED CUCUMBER 1/2 EA LEMON, JUICED 2 TB MINCED DILL 2 EA SCALLIONS, CHOPPED SALT & PEPPER TO TASTE POPPY SEEDS FOR TOPPING COOK POTATOES IN THEIR SKINS UNTIL DONE BUT STILL FIRM. WHEN COOL ENOUGH TO HANDLE, QUARTER THEM LENGTHWISE & SLICE 1/2-INCH THICK. PLACE SAUCE INGREDIENTS IN A FOOD PROCESSOR & PROCESS TILL MIXTURE IS SMOOTH & THICK. TOSS AT ONCE WITH THE POTATOES. SEASON TO TASTE. TRANSFER TO A SHALLOW SERVING DISH & SPRINKLE WITH POPPY SEEDS. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POTATOES WITH YOGURT (02/18/94) (13:41) YIELD: 4 SERVINGS 700 G POTATOES 1 TB BUTTER 200 G YOGURT 2 TB LEMON JUICE 1 SCALLION (GREEN PART ONLY) 1 TB FINELY CHOPPED PARSLEY 1/2 RED PEPPER; FINELY CHOPPED SALT AND PEPPER BUTTER GREASEPROOF PAPER BOIL THE POTATOES 30 MINUTES WITH THEIR SKINS (THEY SHOULD NOT BE TOO SOFT). REMOVE PEEL FROM POTATOES WHILE THEY ARE STILL HOT, CUT POTATOES INTO SMALL CUBES, THEN SAUTE THEM IN THE BUTTER AND ADD SALT AND PEPPER TO TASTE. IN A BOWL, STIR TOGETHER THE YOGURT, LEMON JUICE, PARSLEY AND ONLY THE GREEN STALK OF THE SCALLION (FINELY CHOPPED). ADD THE RED PEPPER, THEN MIX IN THE POTATOES. BUTTER A LARGE PIECE OF GREASEPROOF PAPER AND PLACE THE POTATOES IN THE MIDDLE OF IT. SEAL THE PAPER AROUND THE POTATOES, AND PUT IT ON A BAKING PAN IN A PREHEATED 190 C OVEN AND BAKE FOR ABOUT 15 MINUTES. UNWRAP THE "PACKAGE" ONTO A PLATTER AND SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCALLOPED POTATOES (08-28-93) (0:09) SERVINGS: 6 2 LB POTATOES, PEELED, SLICED 1/3 C CHOPPED ONION 3 T ALL PURPOSE FLOUR 1/2 T SALT 1/4 T PEPPER 1 T LOW FAT MARGARINE 3 C SKIMMED MILK, HEATED PREHEAT OVEN 400F. LIGHTLY SPRAY A 2 QUART CASSEROLE WITH VEGETABLE SPRAY. ARRANGE A LAYER OF POTATOES IN CASSEROLE, THEN SPRINKLE WITH SOME OF ONION, FLOUR, SALT AND PEPPER. CONTINUE TO LAYER UNTIL ALL POTATOES, ONION, FLOUR, SALT AND PEPPER ARE USED. DOT TOP WITH MARGARINE, THEN POUR MILK OVER ALL. BAKE 20 MIN, THEN REDUCE HEAT TO 350F AND BAKE 50 TO 60 MIN LONGER OR UNTIL TENDER. CAL: 166, FAT: 1 G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCALLOPED POTATOES AND HAM (12-06-93) (0:27) 4 LG. PARBOILED POTATOES 1 THINLY SLICED ONION 1 TO 2 LB. HAM, CUT IN CHUNKS 6 T. BUTTER 1/4 C. + 2 T. FLOUR 3 C. MILK 3 C. SHREDDED CHEDDAR 2 T. POWDERED MUSTARD 1-1/2 T. WORCESTERSHIRE SAUCE 1-1/2 T. SHERRY OR VERMOUTH SALT TO TASTE BLACK PEPPER TO TASTE SLICE POTATOES AND LAYER WITH ONIONS AND HAM IN A LARGE CASSEROLE. (I COOK ONIONS IN BUTTER OR OIL FIRST.) MELT BUTTER, ADD FLOUR AND COOK UNTIL SMOOTH AND BUBBLY. REMOVE FROM HEAT, STIR IN MILK, AND REHEAT TO BOILING, WHISKING CONSTANTLY. COOK 3 MINUTES. ADD CHEESE ONE CUP AT A TIME UNTIL IT MELTS. ADD REMAINING INGREDIENTS. POUR OVER HAM MIXTURE AND BAKE AT 350 DEGREES FOR 45 TO 60 MINUTES, UNTIL POTATOES ARE DONE AND TOP IS BROWNED. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCALLOPED POTATOES AND HAM W/TOMATOES (04-19-93) (23:31) IBM 4 LARGE, FIRM RIPE TOMATOES, STEM REMOVED AND CUT INTO 1/2 INCH SLICES 1/2 TEASPOON SALT 1/8 TEASPOON BLACK PEPPER 1 1/2 CUPS SHREDDED SWISS CHEESE 3 TABLESPOONS GRATED PARMESAN CHEESE 4 TEASPOONS DIJON MUSTARD 1/2 TEASPOON DRIED MARJORAM, CRUMBLED 1/4 CUP HALF AND HALF 2 TABLESPOONS BUTTER OR MARGARINE, MELTED 1/2 CUP FINE DRY BREAD CRUMBS HEAT BROILER. PLACE TOMATO SLICES ON UNGREASED 15 1/2 X 10 1/2 X 1 INCH BAKING SHEET; SPRINKLE WITH SALT AND PEPPER. IN MEDIUM BOWL COMBINE CHEESES, MUSTARD, MARJORAM, BASIL AND HALF AND HALF. SPREAD MIXTURE EVENLY OVER TOMATOES. IN ANOTHER BOWL COMBINE BUTTER AND BREAD CRUMBS. SPOON OVER TOMATOES. BROIL 5 INCHES FROM HEAT 3 MINUTES OR UNTIL BUBBLY AND GOLDEN. REMOVER FROM BROILER; SET ON SERVING PLATTER. PREPARE SCALLOPED POTATOES AND HAM ACCORDING TO PACKAGE DIRECTIONS. REMOVE TO INDIVIDUAL PLATES AND SERVE WITH BROILED TOMATOES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPRINGTIME POTATOES (05/20/93) (0:30) SERVINGS: 4 1 1/2 LB POTATOES, NEW, SMALL 1/2 C CUCUMBER, CHOPPED 1 1/2 T GREEN ONION, CHOPPED 2 T GREEN PEPPER, CHOPPED 2 T RADISHES, SLICED 1 T SALT 1 X PEPPER, DASH 1/2 C SOUR CREAM WASH AND SCRAPE POTATOES; COOK UNTIL TENDER IN BOILING, SALTED WATER; DRAIN. COMBINE REMAINING INGREDIENTS. HEAT, BUT DO NOT BOIL. POUR SOUR CREAM MIXTURE OVER HOT POTATOES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= STUFFED POTATOES (11-14-93) (17:20) 4 BAKED POTATOES 3 T BUTTER 1/2 BUNCH SCALLIONS, DICED 2 C CASHEWS 2 TOMATOES, DICED 1 GREEN BELL PEPPER, DICED 2 GARLIC CLOVES, DICED 2 C NATURAL CHEDDAR CHEESE, DICED BAKE POTATOES AT 350 DEGREES FOR ABOUT 1 HOUR, UNTIL SOFT WHEN PIERCED WITH FORK. CUT EACH LENGTHWISE; SCOOP OUT CENTERS. PLACE POTATO CENTERS IN FRY PAN WITH BUTTER, SCALLIONS, CASHEWS, TOMATO, BELL PEPPER, AND GARLIC. SAUTE 10 MINUTES. RESTUFF POTATO SKINS WITH SAUTE MIXTURE. SPRINKLE ON CHEESE, SERVE IMMEDIATELY. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET POTATO-CURRANT MINI BUNDT CAKES (03/12/94) 2 ORANGES 1/2 CUP CURRANTS 2 JARS (4-OUNCE) SWEET POTATO BABY FOOD PUREE 1 CUP NONFAT MILK 1/2 CUP THAWED FROZEN EGG SUBSTITUTE 2 CUPS CAKE FLOUR 1 1/3 CUPS SUGAR 1 T BAKING SODA 1 T SALT 1 T GROUND CINNAMON REMOVE PEEL FROM ORANGES IN LARGE STRIPS. REMOVE ANY WHITE PITH ON ORANGE. FINELY CHOP PEEL IN FOOD PROCESSOR ALONG WITH CURRANTS. STIR IN JUICE FROM ORANGES, SWEET POTATO PUREE, MILK AND EGG SUBSTITUTE. SIFT TOGETHER CAKE FLOUR, 1 CUP SUGAR, BAKING SODA, AND SALT. QUICKLY STIR SWEET POTATO MIXTURE INTO DRY INGREDIENTS. DIVINE BATTER AMONG 9 MINI-BUNDT NON-STICK CUPS SPRAYED WITH NON- STICK VEGETABLE SPRAY. BAKE AT 350 DEGREES F. 20 TO 25 MINUTES OR UNTIL CAKES TEST DONE. LET COOL IN PAN 5 MINUTES. REMOVE TO WIRE RACK. COMBINE REMAINING 1/3 CUP SUGAR AND CINNAMON. ROLL CAKES IN SUGAR MIXTURE WHILE STILL WARM. MAKES 9 MINI-BUNDT CAKES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TATER TOT CASSEROLE (01/24/94) (0:09) SERVINGS: 6 2 LB GROUND CHUCK 1 EA ONION, CHOPPED 12 OZ SOUR CREAM 10.75 OZ CREAM OF CHICKEN SOUP 10.75 OZ CREAM OF MUSHROOM SOUP 16 OZ CHEDDAR CHEESE, SHREDDED 1 LG BAG OF TATER TOTS DIRECTIONS: BROWN GROUND CHUCK AND CHOPPED ONION; SEASON WITH SALT AND PEPPER. DRAIN. LAYER OTHER INGREDIENTS INTO BAKING DISH. TOP WITH LARGE BAG OF TATER TOTS. BAKE AT 350 DEGREES FOR 1 HOUR OR UNTIL BROWN AND HEATED THROUGH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TERIYAKI POTATOES (03/12/94) (12:09) SERVINGS: 5 1 1/2 LB TINY NEW POTATOES (ABOUT 10) OR MEDIUM RED POTATOES 5) 1 TB MARGARINE OR BUTTER, CUT INTO PIECES 1 TB TERIYAKI SAUCE 1/4 TS GARLIC SALT 1/4 TS ITALIAN SEASONING, CRUSHED DASH GROUND BLACK PEPPER DASH RED PEPPER FRESH SNIPPED ROSEMARY (OPTIONAL) WASH POTATOES; SCRUB THROUGHLY WITH A VEGETABLE BRUSH. CUT TINY NEW POTATOES INTO QUARTERS OR THE MEDIUM POTATOES INTO 1-INCH PIECES. PLACE POTATOES INTO 1-1/2 QUART MICROWAVE-SAFE CASSEROLE. ADD MARGARINE OR BUTTER, TERIYAKI SAUCE, GARLIC SALT, ITALIAN SEASONING, BLACK PEPPER, AND RED PEPPER. TOSS TO COMBINE. COVER; MICRO-COOK ON 100% POWER (HIGH) FOR 12 TO 15 MINUTES (14 TO 16 MINUTES FOR LOW-WATTAGE OVENS) OR TILL POTATOES ARE TENDER, STIRRING TWICE DURING COOKING. STIR BEFORE SERVING. GARNISH WITH SNIPPED ROSEMARY AND SERVE WITH SOUR CREAM, IF DESIRED. MAKES 5 SIDE-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TWICE-BAKED POTATOES (05/15/93) (0:27) SERVINGS: 2 2 EA MED. BAKING POTATOES 1/4 C SHREDDED CHEDDAR CHEESE 1 T BUTTER OR MARGARINE 2 T SLICED GREEN ONIONS 1 X MILK 1 X PAPRIKA (OPTIONAL) SCRUB BAKING POTATOES WITH A BRUSH. PRICK WITH A FORK IN SEVERAL PLACES. PLACE POTATOES IN A SHALLOW BAKING DISH. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 6 TO 8 MINUTES OR TILL POTATOES ARE TENDER. CUT A LENGTHWISE SLICE FROM THE TOP OF EACH POTATO. DISCARD THE SKIN FROM THE LENGTHWISE SLICES, PLACE THE POTATO PORTIONS FROM THE LENGTHWISE SLICES IN A MIXING BOWL. SCOOP OUT THE INSIDES OF THE POTATOES LEAVING TWO 1/4-INCH THICK SHELLS; RESERVE THE SHELLS. ADD THE INSIDES OF THE POTATOES TO THE MIXING BOWL CONTAINING THE POTATO PORTIONS FROM THE TOP SLICES; MASH. STIR IN SHREDDED CHEDDAR CHEESE, BUTTER OR MARGARINE AND SLICED GREEN ONION. BEAT IN ENOUGH MILK TO GIVE THE MIXTURE A STIFF CONSISTENCY. SEASON TO TASTE WITH SALT AND FRESHLY GROUND PEPPER. PILE THE MASHED POTATO MIXTURE INTO THE RESERVED POTATO SHELLS. RETURN TO THE SHALLOW BAKING DISH. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 2 TO 3 MINUTES OR TILL POTATO MIXTURE IS HEATED THROUGH. SPRINKLE WITH PAPRIKA, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ZIPPY POTATOES (12/10/93) (18:55) SERVINGS: 32 2 T SALAD OIL 1/4 T BROWNING SAUCE 1 T PAPRIKA 1 1/2 LB ALL-PURPOSE POTATOES,QUARTER 1 T MINCED FRESH DILL 1 T GARLIC SALT IN A 12 X 8" BAKING DISH,STIR OIL,BROWNING SAUCE AND PAPRIKA;MICROWAVE ON HIGH 30 SECONDS.ADD POTATOES,STIRRING TO COAT THEM ALL OVER. COOK,COVERED,ON HIGH 10 TO 12 MINUTES UNTIL POTATOES ARE TENDER,TURNING OVER AND REARRANGEING ONCE.LET STAND,COVERED,5 MINUTES. WITH A SLOTTED SPOON,REMOVE POTATOES;SPRINKLE WITH DILL AND GARLIC SALT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=