Potato Salad

Submitted by ??? (If anyone remembers who brought the Potato Salad, please let me know.)

Yummy Oven Fries

Submitted by Julia Jutras

I took two different recipes to help me create this one. But I think these fries are good enough to make me only mildly miss the full fat version. You can also grill these instead of baking. Precooking the potatoes in the microwave serves 2 purposes. First it creates a creamy interior. Second it cooks in the oil so when the potatoes are transferred to the oven the oil lightly ‘fries’ the outside of the potato.

Serves 4
Cal 233 Fat 3.8 Sat fat 0.5 Chol 0 Sodium 792mg Carb 45.6 Protein 5

4 tsp Kosher Salt
½ tsp Pepper
2 tsp Onion Powder
1 tsp Garlic Powder
¾ tsp Cayenne Pepper (reduce to ½ tsp for med heat and ¼ tsp for mild heat)
1 tsp Dried Oregano
3 large Russet Potatoes (abt 1 ¾ lbs), scrubbed and cut into ¼ inch wedges
1 Tbsp Olive Oil

Adjust oven rack to lowest position and heat oven to 475.
Combine first 6 ingredients together in a small bowl. Toss potato wedges with 1 Tbsp spice mix and the oil in a large microwave safe bowl; cover tightly with plastic wrap. Microwave until potatoes are tender but not falling apart, 7-9 min, shaking the bowl (with out removing plastic wrap) to redistribute potatoes halfway thru. Microwaved potatoes can be left at room temp for up to 2 hours before baking.
Arrange potatoes on a rimmed baking sheet so they do not over lap. Place pan in oven and bake potatoes until bottoms are spotty golden brown 10-15 min. Rotate pan, then loosen potatoes from pan and flip each wedge, keeping potatoes in a single layer. Bake 5 to 10 min longer until fries are golden brown on the bottom.
Serve immediately.

Homemade Sweet potato chips

Submitted by Kristeen Teeples

This recipe comes from my sister Kelli. She and I like to eat healthy--but don't sacrifice flavor at any cost, so I like her recipes. Here's a great one to eat with sandwiches or burgers, instead of potato chips.

-Slice a sweet potato into thin slices--using a food processor with a slicing blade of 1/8 inch thick is best.
-Rinse the slices in cold water, then put them in a plastic ziploc bag with a little w/ a little olive oil
-Arange on a cookie sheet and sprinkle with cajun spice (season-all or salt substitute would be good too)
-Bake for them for about 35 minutes, turning 1/2 way. Then
put them in the food dehydrator for a few hours to help them dry out

All-American Potato Salad

Submitted by Julia Jutras

Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking, add up to 2 tablespoons more mayonnaise.

Serves 4 to 6

2 pounds russet potatoes (3 to 4 medium), peeled and cut into 3/4-inch cubes
table salt
2 tablespoons dill pickle juice
1 medium rib celery , chopped fine (about 1/2 cup)
1/2 red onion, minced
1/4 Cup Spanish olives, sliced
1/4 cup dill pickles, diced
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons mustard
3/4 teaspoon celery seed
2 tablespoons minced fresh parsley leaves
1/4 teaspoon ground black pepper
2 large hard-cooked eggs , peeled and cut into 1/4-inch cubes (optional)

1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

2. Drain potatoes and transfer to large bowl. Add pickle juice and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

3. Meanwhile, in small bowl, stir together celery, onion, pickle, olives, mayonnaise, sour cream, mustard, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)

Sweet Potatoes Supreme

Submitted by Kristeen Teeples

1 large can sweet potatoes
1 can crushed pineapple
1/3 c. brown sugar
1/4 c. butter, cut up
1/2 bag mini-marshmallows
1/2 c. toasted pecans

Layer ingredients in order listed. Bake at 350 for 20 minutes or until brown and bubbly.

Yam Balls

Submitted by Maureen Mullis

3 cups of yams, cooked and mashed
2 eggs
1 teaspoon cinnamon (more if you like)
Bag of mini-marshmallows
1-2 cups crushed cornflakes

Peel and mashed yams. Add eggs and cinnamon and mix thoroughly. Put in fridge and leave overnight to chill.

Next day, take about the size of a golf ball, put marshmallow into the middle. Roll in slightly crushed cornflakes.

Put in greased 9” x 13” pan. Put in 350º oven for 10-15 minutes. Pour over caramel sauce (below) and put back in oven for 5 minutes. Let sit for 10 minutes.

Caramel Sauce

1 cup butter
¾ cup brown sugar
½ teaspoon vanilla
1 tablespoon flour
1 cup cream

Mix butter, sugar, vanilla and flour together in large saucepan, until all ingredients are melted together. Then add cream. Keep on stove on medium heat until it gets really thick and color lightens. Should have the consistency of thick gravy or cheese sauce.

Buttery Sweet Potato Casserole

Submitted by Donna

Ingredients:
2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt

TOPPING:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted

Directions:
In a large bowl, combine the first six ingredients. Transfer to a greased 8-in. square baking dish. Combine the topping ingredients; sprinkle over sweet potato mixture.

Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°. Yield: 6-8 servings.