Recipes, 3/18/02 |

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

3/4 c. flour



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


1 small onion

small, diced sweet pickles


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.


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.


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