Rocky Mountain Recipes 9-22-12 |

Rocky Mountain Recipes 9-22-12

potato soup
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Company Potatoes

Fran Snyder • Gordon, Neb.

2 lbs. Hash Browns, thawed

1 can Mushroom Soup

1 can Cream of Celery or Chicken Soup

1 (16 oz) carton Sour Cream, optional

1/2 c. Milk

1/2 c. Onion, chopped

1 t. Salt

1/2 t. Pepper

1 c. Cheese, grated

Combine all eight ingredients. Put in a 9-by-13-inch pan. Sprinkle with grated cheese. Bake 350 degrees for 1-1/2 hours.

Crusty Potato Cake

Iola Egle • Bella Vista, Ark.

5-6 Baking Potatoes, sliced thin

1 Vidalia Onion, sliced thin

1 t. Salt

1 t. Pepper

1/3 c. Butter, melted


Spray grease bottom of a 9-inch pie plate and sprinkle with paprika. Arrange layer of potato slices and onion in bottom of plate. Sprinkle with small amount of salt and pepper. Repeat layers until potatoes and onions are gone.

Pour butter over potatoes. Bake in a 400 degree oven until potatoes are tender, about 50 minutes. Loosen edge and bottom of potatoes with spatula. Place inverted platter over pie plate and invert potatoes onto platter.

Calico Potato Salad

Joyce Ramey • Greeley, Colo.

5 c. Potatoes, cooked and diced

1/2 c. Cucumber, diced

1/2 c. Onion, chopped

1/4 c. Green Pepper, chopped

2 Tbsp. Pimiento, chopped

1-1/2 t. Salt

1/4 t. Celery Seed

1/4 t. Pepper

2 Hard-cooked Eggs

1 c. Sour Cream

1/2 c. Mayonnaise

3 Tbsp. Vinegar

1 Tbsp. Prepared Mustard

Combine first 8 ingredients. Dice eggs. Add remaining ingredients. Chill 1/2 hour before serving.

Hearty Sausage and Potato Soup

Sharon Raasch • Imperial, Neb.

1 lb. Baking Potatoes, baked

1/4 c. Butter or Margarine

1/2 c. Onion, chopped

1 Tbsp. Fresh Thyme, chopped

1/4 c. Flour

3 c. Chicken Broth

1 pkg. Regular Flavor Pork Sausage Roll, cooked, crumbled and drained

3 c. Milk

3/4 c. Parmesan Cheese, grated

Salt and Pepper, to taste

Peel potatoes and cut into 1-inch cubes and set aside. Melt butter in a large saucepan over medium heat. Add onion and thyme. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in flour. Cook 1 minutes, stirring constantly. Gradually stir in broth. Bring to a boil. Cook 5 minutes or until thickened, stirring frequently. Add potatoes and sausage. Gradually stir in milk. Reduce heat to medium-low. Cook 15 minutes or until thoroughly heated, stirring occasionally. Stir in parmesan cheese, salt and pepper. For best results, use russet potatoes. Scrub and prick with a fork.

Potato-Gorgonzola Gratin

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Butter

2-1/2 Tbsp. All-purpose Flour

1 t. Fresh Thyme, chopped

2-1/2 c. Fat-free Milk

3/4 c. Gorgonzola or Blue Cheese, crumbled

1-1/2 t. Salt

1/4 t. Freshly Ground Black Pepper

3 lbs. Baking Potatoes, peeled and cut into 1/8-inch-thick slices

Cooking Spray

1/3 c. Parmigiano-Reggiano Cheese, grated

Preheat oven to 375 degrees. Melt butter in a small saucepan over medium-high heat. Add flour and cook 2 minutes, stirring constantly with a whisk. Stir in thyme and gradually add milk, stirring with a whisk. Cook over medium heat until slightly thickened, about 3 minutes, stirring constantly. Stir in the Gorgonzola and cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper and remove from heat. Arrange 1/4 of the potatoes in bottom of a 13-by-9-inch baking dish coated with cooking spray. Spoon about 3/4 cup sauce over potatoes. Repeat layers twice and arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 40 minutes or until potatoes are tender. Remove from oven and let stand 10 minutes before serving.

Potato Salad

Chris Bryant • Johnson City, Tenn.

6 Potatoes

2 Eggs, boiled


1 Onion

Kosher Dills, diced


Boil potatoes and eggs. Drain and peel potatoes. Cut up potatoes, eggs, pickles and onion and mix together. In a large bowl, mix potato mixture with mustard and mayonnaise to taste. Add some pickle juice.


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