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The Totally Potato Cookbook
Totally Cookbooks
by Helene Siegel, Helen Siegel, Karen Gillingham
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Did You Know?...

It's quite amazing what an unassuming tuber can contain. Within its red, yellow, white or brown protective exterior, a potato can provide much of the recommended daily allowance (RDA) of a number of vitamins and minerals.

For example, potatoes can have 600-800 mg of potassium, about 40 percent more than a banana. Potassium is essential to the body because of its role in attaining optimal muscle performance and improving the nerves' response to stimulation. Iron, essential in helping the body convert food to energy as well as resist infection, is also found in potatoes. A Russet Norkotah can have 40 percent of the RDA of iron.

One would expect potatoes to have minerals, as they spend their life underground. But potatoes are also a great source of vitamins, even supplying vitamin C, the sunshine vitamin. Vitamin C is essential to help maintain healthy connective tissue and heal wounds. The many varieties of Washington potatoes are also good sources of B vitamins, helping the body make healthy red blood cells and amino acids.

So think of a potato as a big vitamin pill you can top with butter, cheddar, chives, sour cream, bacon, black beans, cheesy chicken...

You can add those tasty toppings to your potato because it contains no fat or cholesterol and minimal sodium. What it does have is natural fiber, all those vitamins and minerals, and great flavor. And a six-ounce potato contains three grams of highly digestible protein, almost as much as half a glass of milk, giving it the potential of being a meal in itself.

Because of the variety of potato colors, shapes, sizes and textures and their versatility as recipe ingredients, you can have potatoes for breakfast, lunch or dinner (or all three) and support the five daily fruit and vegetable servings recommended for good health and nutrition.

CARBO FACTS

One of the most popular nutritional myths today concerns the dietary evils of carbohydrates. Despite the media hype, scientific evidence indicates that when consumed in normal amounts...

Carbohydrates DO NOT cause weight gain and obesity

Carbohydrates DO NOT automatically cause blood sugar "spikes" and insulin "surges"

Carbohydrates DO NOT cause diabetes, heart disease or cancer.

Carbohydrates are the body's primary fuel source. Muscles prefer them and the brain relies on them. In fact, carbohydrates are so crucial to the body that if you severely cut them from your diet, your body will begin to breakdown muscle and other protein containing tissues your heart and other vital organs in order to make them.

WATCHING YOUR WEIGHT AND HEALTH

Leading nutrition experts agree that weight gain is a result of consuming more calories than you expend, regardless of where those calories come from carbohydrates, protein or fat. Maintaining that important calorie balance is easier with a diet that is rich in a variety of fruits and vegetables as these foods tend to be low in calorie content, yet high in essential nutrients.

THE HEALTHFUL POTATO

Misinformation and misconceptions regarding the nutritional value of the potato abound. In fact, an average (~5.3 oz) potato with the skin contains:

45% of the daily value for vitamin C

as much or more potassium (720 mg) than either bananas, spinach or broccoli

trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc

all for only 100 calories and no fat.

And potatoes with the skin on are an excellent source of fiber. In fact, with 3 grams of fiber per serving, a potato equals or exceeds that of many "whole" grain products whole grain bread, whole wheat pasta and many cereals.

Despite the popular notion, the majority of nutrients are not found in the skin, but in the potato itself. Nonetheless, leaving the skin on the potatoes retains all the nutrients and makes them easier to prepare.

The Potato Cookbook
by Janet Reeves
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Discussion Forum

Our discussion forum at QuickTopic is where a2z'ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to:

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Passion for Potatoes
by Lydie Marshall
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Next Monthly Theme...

Favorite Ground Meat Recipes

Here's the scoop on the current theme:

Just about everyone has a favorite recipe for using that extremely convenient ingredient "ground meat". What is your favorite way to prepare it? Do you have a special chili, meatloaf or casserole recipe you would like to share with the group here? We would love to make this theme topic as huge a success as possible. It can start with you sharing the recipes your family enjoys using ground meat. For us in the Blackwell household, we enjoy hamburger steaks, smothered in pan gravy. My personal favorite, Mish-Mash, is a special recipe that I will share with you in this theme for March.

Please use this link: Favorite Ground Meat Recipes

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 your favorite theme recipes 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.

See the A to Z Recipes Theme Issues collection here:

A to Z Recipes Theme Issues

The theme issue for Favorite Ground Meat Recipes has a deadline of February 25, 2005, and will be posted on March 6, 2005.

Please use this link: Favorite Ground Meat Recipes

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

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Beyond Burlap: Idaho's Famous Potato Recipes
by Kathleen M. Carr
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Crazy Corner...

Taking Care Of Dad...

An old man lived alone in Minnesota. He wanted to spade his potato garden, but it was very hard work. His only son, who would have helped him, was in prison. The old man wrote a letter to his son and mentioned his predicament.

Shortly he received this reply, "For HEAVEN'S SAKE, Dad, don't dig up that garden, that's where I buried the GUNS!"

At 4 A.M. the next morning, a dozen police showed up and dug up the entire garden without finding any guns.

Confused, the old man wrote another note to his son telling him what had happened and asking him what to do next. His son's reply was "Now plant your potatoes, Dad. It's the best I could do at this time."



Tater Tots

Why did the farmer plow his field with a steamroller?
Because he planned to grow mashed potatoes.

Why did the potato cross the road?
He saw a fork up ahead.

How do you describe an angry potato?
Boiling Mad.

Why wouldn't the reporter leave the mashed potatoes alone?
He desperately wanted a scoop.

What do you say to an angry 300-pound baked potato?
Anything, just butter him up.

What does a British potato say when it thinks something is wonderful?
It's mashing!

What do you call a baby potato?
A small fry!



Potato Patch

You know that all potatoes have eyes. Well, Mr. and Mrs. Potato had eyes for each other, and finally they got married, and had a little sweet potato, whom they called 'Yam.'

Of course, they wanted the best for Yam. When it was time, they told her about the facts of life. They warned her about going out and getting half-baked, so she wouldn't get accidentally mashed and get a bad name for herself like 'Hot Potato,' and end up with a bunch of Tater Tots.

Yam said not to worry, no Spud would get her into the sack and make a rotten potato out of her! But on the other hand she wouldn't stay home and become a Couch Potato, either. She would get plenty of exercise so as not to be skinny like her Shoestring cousins.

When she went off to Europe, Mr. and Mrs. Potato told Yam to watch out for the Hard Boiled guys from Ireland. And the greasy guys from France called the French Fries. And when she went out west, to watch out for the Indians so she wouldn't get scalloped. Yam said she would stay on the straight and narrow and wouldn't associate with those high class Yukon Gold's, or the ones from the other side of the tracks who advertise their trade on all the trucks that say, 'Frito Lay.'

Mr. and Mrs. Potato sent Yam to Idaho P.U. (that's Potato University) so that when she graduated she'd really be in the Chips. But in spite of all they did for her, one day Yam came home and announced she was going to marry Tom Brokaw. Tom Brokaw!

Mr. and Mrs. Potato were very upset. They told Yam she couldn't possibly marry Tom Brokaw because he's just a...





Are you ready for this?






Just a Common Tater

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Love is not blind.
That's why they make lingerie...




Potatoes
by Annie Nichols, Peter Myers
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Tasty Taters
by Judith Bosley
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How to Cook Potatoes
by Cook's Illustrated Magazine
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GEORGIA POTATOES

1-1/2 cups milk
1/2 cup cream
2 tablespoons butter
1 tablespoon flour
2 egg yolks
4 tablespoons grated cheese
1 can pimentos
1 teaspoon salt
1/4 teaspoon pepper
Bread crumbs

Process: Cut potatoes into tiny dice. Melt butter, stir in flour and slowly add milk and cream, stirring constantly. Season with salt and pepper and bring to the boiling point. Cook until thick. Chop pimentos and beat egg yolks. Add with grated cheese to sauce; mix thoroughly. Put a layer in a buttered baking dish and add a layer of potatoes. Continue layer for layer until all is used, making the last layer of the sauce. Sprinkle with bread crumbs and bake.



CHEESY POTATOES

1 1/4 pounds frozen hash brown potatoes
10 3/4 ounce canned cream of chicken soup
5 ounces sour cream
5 ounces shredded cheddar cheese
3/4 medium onion, chopped
1 tablespoon plus 1 teaspoon unsalted butter, cut into pats

Preheat oven to 375F. Combine first 5 ingredients in a bowl. Transfer to a buttered baking dish and dot with butter. Bake about 1 hour or until bubbly and golden on top.



POTATO CHOCOLATE FUDGE

2 Unsweetened chocolate squares
4 tb Butter
1/3 c Mashed potatoes
1/8 ts Salt
1 ts Vanilla extract
1 lb Confectioners' sugar

Cook and mash a medium potato without using any seasoning, butter or milk. Measure 1/3 cup. Melt chocolate and butter together. Blend into mashed potatoes with the salt and vanilla. Mix well. Sift sugar. Add a small amount at a time, blending until no sugar is visible. When a spoon is no longer equal to the task of mixing, knead in the balance of the sugar with well-buttered hands. Turn out onto a board and continue to knead until mixture is smooth, glossy and pliable, buttering hands as necessary. No crumbs should remain. Press into a buttered 8-inch square pan or shape into balls and top each ball with nutmeg.



CREAMY CROCKPOT POTATOES

2 pounds small red potatoes, quartered
2 8 ounce packages cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix

Place potatoes in bottom of crockpot. Beat cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on low for 8 hours.



GERMAN POTATO SALAD

Ingredients:

8 strips bacon
2 tbsp. all-purpose flour
1/2 cup sugar
1/8 tsp. pepper
1 tsp. salt
1 egg, slightly beaten
1/4 cup cider vinegar
1 cup water
4 cups diced boiled Idaho baking potatoes (about 6 medium potatoes)
1/2 cup chopped onion
1/8 tsp. celery seed

Directions:

Fry the bacon until crisp. Remove the bacon from the pan and set aside. Combine the flour, sugar, pepper and salt. Over low heat, stir the flour mixture into the bacon drippings. In a small bowl, blend together the egg, vinegar and water. Gradually add the egg mixture to the bacon grease, stirring constantly. Cook the dressing until it is thick and smooth, then remove it from the heat.

Combine the dressing with the boiled potatoes, onion and celery seed. Crumble the cooked bacon and add to the potato salad.

Recipe by Don Winslow of Kansas City, Kansas.

Note: The salad can sit at room temperature for several hours, or can be covered and refrigerated overnight.

Serves 6 to 8.



POTATO SOUP

Ingredients:

potatoes
milk
celery (diced)
onion (diced)
milk
butter
salt & pepper
parsley

Directions:

Peel and cube potatoes into bite size pieces; rinse well. In a pot melt 1/2 stick of butter and saute onions and celery. When onions and celery are tender, add potatoes and cover with milk and a couple shakes of parsley. Cook slowly until potatoes are tender and ready to eat.

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Heart Healthy...

WONDERFUL STUFFED POTATOES

Ingredients:

4 medium baking potatoes
3/4 cup low fat (1 percent) cottage cheese
1/4 cup low fat (1 percent) milk
2 tablespoons soft margarine
1 teaspoon dill weed
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 teaspoons grated Parmesan cheese

Directions:

Prick potatoes with fork. Bake at 425 degrees for 60 minutes or until fork is easily inserted. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl. Mix in by hand remaining ingredients except Parmesan cheese. Spoon mixture into potato shells. Sprinkle top with 1/4 teaspoon Parmesan cheese. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

Yield: 8 servings
Serving size: 1/2 potato each
Per serving: 113 calories, 3 g total fat

Source: National Heart, Lung, and Blood Institute

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For Two...

POTATOES FOR TWO

2 large spuds
1/4 cup shredded cheddar cheese
small amount of chopped deli or baked ham
1/2 cup or more of your favorite salsa
minced onion or chives
salt and pepper

Cook the two potatoes in the microwave until tender enough to eat, about 10 minutes on high. Place them on individual plates for serving, and smash so the potato covers most of the plate in a thin layer. Sprinkle the cheese over top, and add chopped ham. Return, on plate, to microwave for one minute, do each plate separately to melt cheese and heat ham. Then add the salsa and seasonings. Smash again so that all the toppings are mixed in. Makes a great light dinner or very filling lunch. Add any veggies or meats you have available, change the cheese if you prefer.

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Publisher's Choice...

This is Mike's favorite cold salad. He likes it because it does not need refrigeration, and can be easily taken to pot lucks.

POTATO AND GREEN BEAN SALAD

INGREDIENTS:

1 pound small new potatoes
1 pound green beans, trimmed
1 cup thinly sliced sweet onion rings
1 green bell pepper, sliced into rings
1/2 cup chopped celery
1/4 cup minced parsley
1/4 cup vegetable or olive oil
1/4 cup red wine vinegar
1/4 teaspoon dried oregano
salt
freshly ground black pepper

PREPARATION:

Place the potatoes in a medium saucepan, cover with cold water, add a pinch of salt, cover pan, and bring to a boil. Continue boiling until the potatoes are about 2/3 done, about 14 minutes. Add the green beans and boil until both beans and potatoes are just cooked. Let cool until cool enough to handle.

Cut the potatoes into 1-inch cubes, leaving their skins on; place in a large bowl. Cut the green beans into 1-inch lengths and add to the potatoes. Add the onion rings, green pepper, celery, and parsley. In a small bowl, combine well the oil, vinegar, and oregano. Salt and pepper to taste. Pour the dressing over the vegetables and toss gently but well. Serve at room temperature.

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