Recipes, 3/18/02 | TheFencePost.com

Recipes, 3/18/02

Herbed Potato Cakes

1 c. mashed potatoes

1 egg (beaten)

1/4 c. onion (finely chopped)

1/2 Tbsp. garlic and herb seasoning

1 t. baking powder

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3/4 c. flour

salt

pepper

In a medium mixing bowl, mix potatoes, egg, onion and seasoning. Add flour and baking powder; mix well. Add salt and pepper to taste; mix well

Heat a small amount of oil in a 10 -in. skillet until very hot. Drop cakes, a tablespoon at a time, into the hot oil. Brown each side 7-10 mins., or until nicely brown.

Serve immediately while hot.

Makes 10 cakes.

Irene Muller • Wray, Colo.

Potato Salad

6 large potatoes, peeled and cut into pieces

2 boiled eggs

mustard

1 small onion

small, diced sweet pickles

mayonnaise

Boil potatoes and eggs separately. Drain potatoes and peel eggs.

Cut up eggs, pickles and onion, mix together. Mix egg mixture and potatoes in a large bowl with a little mustard and mayonnaise to taste. Add a little pickle juice

Keep in refrigerator until served.

Chris Bryant • Johnson City, Tenn.

Boofers

3 c. instant mashed potatoes

1 Tbsp. oil

1 medium onion, chopped

1/2 lb. (1 c.) tofu, crumbled

1/4 c. parsley, minced

1/2 t. salt

1/4. t. black pepper

Prepare mashed potatoes according to directions.

Saute together the oil and onion.

Mix into the potatoes along with all other ingredients.

Shape into 12 in. patties 1/2 in. thick and brown for about 4 mins. on each side in 2 Tbsp oil.

Ethel Williams • Roanoke, Va.

Southern Potato Salad

2 c. cubed cooked potatoes

3/4 c. chopped celery

3/4 c. green tomato relish or pickle relish

1/2 c. mayonnaise

3/4 c. chopped onion

2 hard boiled eggs, chopped

3/4 c. grated sharp cheddar cheese

Combine all ingredients in a large bowl; mix until blended. Chill thoroughly before serving.

Note: The cheese may be omitted, if desired.

Chris Bryant • Johnson City, Tenn.

Holiday Hash Browns

1 bag (1 lb. 4 oz.) refrigerated home-style hash brown potatoes

1/2 c. each green and red bell pepper, finely chopped

1/2 c. onion, finely chopped

2 Tbsp. grated parmesan cheese

1/2 t. salt

1/4 t. pepper

1 Tbsp. butter, melted

1 Tbsp vegetable oil

Heat oven to 325 degrees.

Toss together potatoes, bell peppers, onions, cheese, salt and pepper.

Pour butter and oil in rectangular pan, 13-by-9-by-2 in. Spread potato mixture in pan.

Bake uncovered for 45 mins., stirring once, until golden brown. Sprinkle with additional cheese before serving.

Ethel Williams • Roanoke, Va.

Cooked Potato Salad Dressing

2 large eggs

1/2 – 2/3 c. sugar

1/8 to 1/4 c. cider vinegar

In a small pan or skillet beat eggs and mix in other ingredients.

Cook over low to medium heat stirring until thickened. Cool a few minutes and pour over potatoes, boiled eggs, chopped onions and celery, etc…

Marjorie L Butler • Ramah, Colo.