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Did You Know?...

You say potato, I say...

There is more to the famous russet, otherwise known as the "baking potato", than you might think! Not only are they healthy and delicious, but they have become the chic health food of the 90's!

The Merits of the Spud
A medium-sized potato (weighing about 5 ounces) contains about 100 calories. Nearly 100 percent of the calories come from carbohydrates and some protein . Potatoes are rich in Vitamin C and trace minerals manganese, chromium, selenium and molybdenum. In addition, the potato is low in sodium -- making it ideal for those of us who need low sodium diets.

Picking a Potato
Avoid potatoes that have sprouted or have wilted or wrinkled skin, cut surfaces, green or dark areas, and worm holes. Once you get your potatoes home, store them in a cool, humid, dark place that is well ventilated. The ideal storage temperature is 40 to 50 degrees F (5 to 10 degrees C). There are two nono's when it comes to storing potatoes: 1)do not wash potatoes before storing them, and 2)potatoes should not be placed in the refrigerator. If refrigerated, some of the starch will be converted to sugar making them undesirably sweet and will cause them to darken when cooked.

Oh, the Varieties!
One of my very favorite varieties of potatoes is the Yukon Gold. The Yukon has a buttery, sweet flavor that makes it suitable for baking, mashing and roasting. Most grocery stores now carry this great spud, so give it a try. I suggest mashing them - you'll find they'll need absolutely no butter!

Yellow Finns have a sweet taste and look similar to Yukon potatoes. Use them for any potato dish where you'd like a smooth, buttery texture.

The russet potato is the best known and loved of all the potatoes. Available everywhere, the russet is an all purpose potato and is (of course) terrific when baked.

New potatoes are not a separate variety but rather are young, small potatoes of any variety that are harvested in the first nine months of the year. Their skin is thin and wispy and are wonderful served steamed or boiled.

Serve them up!
Shove over the butter and sour cream and get creative! Here are several tasty ways to enliven the spud:

• Make a "pizza" potato: Top a cooked spud with low-fat marinara sauce and 1 to 2 teaspoons Parmesan cheese. Place the potato back in the oven until the cheese and sauce is bubbly.
• Put a little zip into your next potato by topping it with zesty hot salsa.
• Saute mushrooms and onions in a bit of olive oil and pile them high on the potato. Top the entire thing with a few tablespoons of your favorite low-fat chili.
• Make a full meal by saut?©ing small shrimp in a bit of olive oil and garlic. Add basil, oregano and pepper, and stuff the mixture into a baked potato.
• When making mashed potatoes, instead of butter, substitute just a little bit of olive oil whipped with low-fat chicken broth and herbs of your choice.
• Cube either red or Yukon potatoes and toss them with Dijon-style mustard, a little white wine, and herbs. Bake them until tender.
• Want to get really great taste? Slice any potato lengthwise into 1/2 inch pieces, toss with a bit of olive oil and grill them until crusty and tender. (Psst! Use a vegetable basket if the slices will fall through the grill rack.)

The Mail Box...

Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.

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Discussion Forum

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NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.

Next Monthly Theme...

Recipes Mom Used to Make

Did you swear by your Mom??™s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother??™s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the ???family??? here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother??™s Day, please send along your ???Recipes Mom Used to Make???. Now, here is the NEW set of rules:

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules are as follows:

As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for May's theme issue is Friday, April 30th.

Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

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Come to our site for fun and silly gifts!

Crazy Corner...

How Many Dogs Does It Take to Change A Light Bulb?

Shared by Bette, Pittsburg, CA

1. Golden Retriever:
The sun is shining, the day is young, we've got our whole lives ahead of us, and you're inside worrying about a stupid burned out bulb?

2. Border Collie:
Just one.
And then I'll replace any wiring that's not up to code.

3. Dachshund:
You know I can't reach that stupid lamp!

4. Rottweiler:
Make me

5. Boxer:
Who cares?
I can still play with my squeaky toys in the dark.

6. Lab:
Oh, me, me!!!!!
Pleeeeeeeeeze let me change the light bulb!
Can I? Can I? Huh? Huh? Huh? Can I?
Pleeeeeeeeeze, please, please, please!

7. German Shepherd:
I'll change it as soon as I've led these people from the dark, check to make sure I haven't missed any, and make just one more perimeter patrol to see that no one has tried to take advantage of the situation.

8. Jack Russell Terrier:
I'll just pop it in while I'm bouncing off the walls and furniture.

9. Old English Sheep Dog:
Light bulb?
I'm sorry, but I don't see a light bulb?

10. Cocker Spaniel:
Why change it?
I can still pee on the carpet in the dark.

11. Chihuahua:
Yo quiero Taco Bulb.

12. Pointer:
I see it, there it is, there it is, right there ...

13. Greyhound:
It isn't moving.
Who cares?

14. Australian Shepherd:
First, I'll put all the light bulbs in a little circle ...

15. Poodle:
I'll just blow in the Border Collie's ear and he'll do it.
By the time he finishes rewiring the house, my nails will be dry.

The Cat's Answer:
"Dogs do not change light bulbs.
People change light bulbs.
So, the real question is: How long will it be before I can expect some light, some dinner, and a massage?"

ALL OF WHICH PROVES, ONCE AGAIN, THAT WHILE DOGS HAVE MASTERS, CATS HAVE STAFF.

What is a Cat?

Shared by Bette, Pittsburg, CA

1. Cats do what they want.
2. They rarely listen to you.
3. They're totally unpredictable.
4. When you want to play, they want to be alone.
5. When you want to be alone, they want to play.
6. They expect you to cater to their every whim.
7. They're moody.
8. They leave hair everywhere.

CONCLUSION: They're tiny women in little fur coats.

What is a Dog?

Shared by Bette, Pittsburg, CA

1. Dogs spend all day sprawled on the most comfortable piece of furniture in the house.
2. They can hear a package of food opening half a block away, but don't hear you when you're in the same room.
3. They can look dumb and lovable all at the same time.
4. They growl when they are not happy.
5. When you want to play, they want to play.
6. When you want to be alone, they want to play.
7. They leave their toys everywhere.

CONCLUSION: They're tiny men in little fur coats

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Your Favorites...

LEFTOVER POTATOES

~Submitted by Larry, Ontario, Canada

Potatoes Delmonico

2 Tbsp. (30 ml) butter
2 Tbsp. (30 ml) flour
1 tsp. (7 ml) salt
dash pepper
1/4 tsp. (1 ml) garlic salt
7/8 cup (210 mp) milk
2 hard-cooked eggs, sliced
2 cups (480 g) boiled potatoes
sliced 1/4" = 3/4 cm) thick
1/4 cup (60 ml) grated cheddar cheese

Make a cream sauce with the butter, flour and milk. Add seasonings and simmer for a few minutes. Stir in grated cheese, egg and potatoes. Pour into a buttered casserole and sprinkle with more cheese and a bit of paprika. Bake at 400?° (205 C) for 15 minutes and broil a minute to brown the top.

Potatoes Lyonnaise

1 1/2 cups (360 g) diced boiled potatoes
3/4 tsp. (5 ml) salt
dash pepper
2 Tbsp. (30 ml) grated onion
1 Tbsp. (15 ml) cream

Mix all ingredients lightly. Drop into 2 Tbsp. (30 ml) hot shortening in a small skillet. Flatten mixture with a spoon. Cook over medium heat until brown and crisp on the bottom.

Hashed Brown Potatoes

2 cups (480 g) coarsely shredded cooked potatoes
1/2 tsp. (3 ml) salt
dash pepper
1/2 tsp. (3 ml) onion salt

Mix potatoes with seasonings and drop into 2 tablespoons (30 ml) hot shortening in a small skillet. Cook over medium heat until brown and crisp on the bottom. To serve, fold over like an omelet, of you like, and slide onto a platter.

Potato Croquettes

2 cups (480 ml) mashed potatoes
1 small egg
dash pepper
salt to taste
2 Tbsp (30 ml) minced parsley 1 Tbsp. (15 ml.) Parmesan cheese
little grated onion
dash garlic powder

Mix all ingredients very thoroughly. Pack into 1/3 cup (90 ml) measure to form balls. Roll each ball in fine brad crumbs, beaten egg and then crumbs again. Set aside for 20 minutes, turning occasionally. Deep fry at 375?° (190 C) until golden brown and crisp.

Potato Patties

1/2 lb. (120 g) ground beef
3 cups (720 g) cold mashed potatoes
2 Tbsp. (30 ml) finely chopped parsley
1/2 cup (120 ml) grated onion
2 Tbsp. (30 ml) butter
2 eggs, beaten
1 tsp. (7 ml) salt
1/4 tsp. (1 ml) pepper

Saut?© onion in butter for a minute; add the ground meat and cook until lightly browned. Add the meat, parsley and seasonings to the mashed potatoes. Mix very thoroughly. Add enough of the beaten eggs to bind the mixture, making sure that it does not become too soft; Shape into patties and fry in a little shortening in a large skillet until crisp and brown. Arrange down the center of a serving platter. Garnish platter with broiled tomatoes and peas.

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Heart Healthy...

HEALTHIER AU GRATIN POTATOES
Yield: 8 Servings

Ingredients:

3 lb red potatoes; scrubbed
2 cloves garlic; peeled and halved
1 sm onion; peeled
1/4 c flour
1 1/2 ts salt
1 ts dry mustard
1/4 ts cayenne pepper
1/4 ts freshly ground pepper
3 c 1% low-fat milk
1 1/3 c sharp cheddar cheese
1/2 c dry breadcrumbs
2 ts olive oil

Instructions:

1. Preheat oven to 350 degrees, lightly spray a 9 X 13 inch baking dish.

2. Place potatoes in a large saucepan and cover with salted cold water. Bring to a boil; reduce heat to medium and cook covered until barely tender 10-12 minutes. Drain cool and slip off skins.

3. Using a food processor or large holed grater, coarsely grate potatoes; set aside.

4. In a food processor combine garlic, onion, flour, 1 1/2 tsp salt, mustard, cayenne and 1/4 tsp black pepper, pulse until finely chopped.

5. Add 1/2 cup milk to food processor and process until smooth. Scrape into a medium saucepan; add remaining milk and bring to a simmer over medium heat; stirring constantly.

6. Simmer, stirring until thickened, about 5 minutes. Remove from heat and stir in 1 cup cheese until melted.

7. In a large bowl combine potatoes and cheese mixture. Transfer to prepared baking dish.

8. In a small bowl, combine remaining cheese, breadcrumbs and oil. Season with salt and pepper and mix with your fingers.

9. Sprinkle crumb mixture over potatoes, cover pan with foil and bake for 40 minutes. Uncover and continue to bake for 20 minutes more or until browned. Let stand 10 minutes before serving.

Nutritional Information per serving: 315 calories, 9 grams fat, 3 grams fiber, 12 grams protein, 620 mg sodium, 24 mg cholesterol

Recipe by: Eating Well Magazine - March 1998

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For Two...

SCALLOPED POTATOES
Cooking for one or two

~Submitted by Jean, Syracuse, NY

For one:

1 medium Potato, peeled & sliced
1 tbs. Flour
Salt & Pepper
1 tsp. Onion, minced
?? c. Cheese, grated
?? c. Ham, cooked, chopped - Optional
?? c. Milk
1 tsp. Butter

For two:

2 tbs. Flour
Salt & Pepper
2 tsp. Onion, minced
?? cup Cheese, grated
?? cup Ham, cooked, chopped - Optional
1 cup Milk
2 tsp. Butter

Place half of potato slices in a small buttered baking dish. Sprinkle with flour, salt, pepper, onion, cheese and ham. Top with remaining potato slices. Pour milk over all and dot with butter. Bake uncovered in a 350-degree oven for 1 hour.

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Publisher's Choice...

CHIVE AND PARSLEY MASHED POTATOES

(See web version of newsletter for photo!)

For chive and parsley oil:
1 cup chopped fresh chives
3/4 cup chopped fresh flat-leaf parsley
1/2 cup plus 3 tablespoons olive oil
1/4 teaspoon salt

For mashed potatoes:
5 lb yellow-fleshed potatoes such as Yukon Gold
1 1/2 cups milk
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
1 1/4 teaspoons salt
3/4 teaspoon black pepper

Make oil:
Pur?©e chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine-mesh sieve into a glass measure, pressing on and discarding solids.

Prepare potatoes:
Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.

While potatoes are simmering, bring milk, butter, salt, and pepper just to a simmer, stirring until butter is melted.

Drain potatoes in a colander and return to pot. Add hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons
herb oil.

If desired, serve potatoes drizzled with some of remaining oil.

Cooks' notes:
??? Oil can be made 4 days ahead and chilled, covered. Bring to room temperature before using.
??? Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.

Makes 8 to 10 servings.

Gourmet - November 15407/30932_B0000CFM8V.01-AVNF7U7GN6VQJ.MZZZZZZZ.jpg .com/images/P/B0000CFM8V.01-AVNF7U7GN6VQJ.MZZZZZZZ.jpg">

Libbey Tabletop Cruet with Stopper 6 Oz.

List Price: $4.25
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