Potatoes and Pumpkins

POTATOES Baked Potato Spears 3 lg baking potatoes 1/4 c salad dressing onion salt pepper Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush the strips with the salad dressing. Place on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with the onion salt and pepper. Bake in a preheated 375 Degree F for 50 minutes or until tender and golden brown. Cheddar Baked Potato Slices 1 can cream of mushroom soup 1/2 ts paprika 1/2 ts pepper 4 med baking potatoes,       cut into 1/4" slices 1 c shredded cheddar cheese In small bowl, combine soup, paprika and pepper. In greased 2 qt oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese, spoon soup mixture over the cheese. Cover with foil, bake at 400øF 45 minutes; bake 10 minutes or until potatoes are fork-tender. Dilled New Potatoes 2 lb new potatoes 1/3 C butter 1/2 tsp salt 1/2 tsp sugar 2 tbsp fresh dill Scrub potatoes and partially pare around centers. Place in skillet in gently boiling salted water. Cover and cook 15 minutes, or until just tender. Drain off water. Add butter and heat, shaking pan frequently until browned. Sprinkle on salt, sugar and dill, shaking pan so as to "roll" potatoes in the dill. Makes 6 to 8 servings. German Potato Pancakes 1 egg 2 tablespoons flour 2 cups potatoes, peeled & shredded 2 tablespoons grated onion 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons margarine 2 tablespoons oil In a medium bowl, beat egg lightly, stir in flour until blended. Stir in potatoes, (squeezed dry), onion, salt and pepper. In a 10 inch skillet over medium-high heat, melt margarine with oil. Spoon 2 tablespoons of the potato mixture into skillet for each pancake. Flatten each with a spatula into a 3 inch round. Fry each side for 2 to 3 minutes or until crisp and golden brown. Place fried pancakes in a single layer in a baking sheet and keep warm in a preheated 200 degree oven while frying remaining pancakes. Serve with applesauce immediately. Lemon Potatoes 2 t olive or vegetable oil 10 oz red potatoes, cut in 1/4" slices 1/2 c chicken broth 1 T lemon juice 1 t grated lemon peel 1 t chopped fresh parsley 1 garlic clove, minced 1/8 t pepper In a 12-inch nonstick skillet heat oil, arrange potatoes in a single layer in skillet and cook over medium-high heat until bottoms are browned, 3 to 4 minutes. Turn potatoes over and cook until other sides are browned, 3 to 4 minutes. Add remaining ingredients to skillet and stir to combine. Reduce heat to low, cover, and let cook until potatoes are tender, about 5 minutes. Serve warm or chilled. No-Fry French Fries vegetable cooking spray 2 pounds large baking potatoes 1 tsp olive or vegetable oil 1 large garlic clove, minced 1 teaspoon salt 1/4 teaspoon pepper Heat oven to 450. Line a jelly-roll pan with foil. Coat foil generously with vegetable cooking spray. Scrub potatoes, pat dry. Cut each lengthwise into 1/2 inch-thick slices, cut each slice 1/2-inch wide strips. Toss potatoes in jelly-roll pan with oil, garlic, salt and pepper until well coated. Bake 40 to 45 minutes, turning once or twice with metal spatula, until potatoes are crisp and golden. Serve immediately. Makes 4 Servings. Potato Fans 3 tablespoons butter 1 clove garlic, minced 2 tbsp chopped parsley salt & pepper 4 medium Idaho potatoes Preheat oven to 400 degrees. In a small sauce pan melt together the butter, garlic, and parsley. Peel each potato and cut each potato crosswise into 1/4" slices without slicing all the way through the potato. Place potatoes in baking dish and drizzle with butter mixture. Bake for 1 hour or until golden, crispy and the potatoes have fanned out. Serve hot. Suss-Saures Kartoffelgemuse -       German Sweet-And-Sour Potatoes 8 new potatoes, boiled in skin 3/4 c sugar 1 onion, diced 4 slices bacon, cut up 1/4 ts salt 3/4 c vinegar 1/4 ts pepper Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Southwest Potato Frittata 2 med potatoes, cut in 1/4-inch slices 1 cn whole kernel corn, drained 1 cn diced mild green chiles 1 cn sliced ripe olives, drained 1 jar sliced pimientos, drained 3 green onions, sliced 2 tb chopped parsley 8 eggs 2 tb water pepper, to taste 1/3 c grated Parmesan cheese Heat broiler. Place potatoes in shallow 1 1/2 to 2 quart microwave safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve.   Potatoes Romanoff 4 potatoes, quartered 2 tablespoons butter 1 cup sour cream 4 whole green onions, sliced 1 1/4 cups cheddar cheese, shredded 1 teaspoon salt 1/8 teaspoon black pepper paprika Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4 cup cheese, salt and pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle with remaining cheese and paprika. Bake uncovered at 350 degrees for 40 minutes. Potato Pudding Squares 3 cups grated potatoes 1 cup milk 1 onion chopped 3 tbs chopped green pepper 4 ozs cheddar cheese grated salt and pepper to taste 3 eggs beaten 2 tablespoons butter Peel 4 medium large potatoes and grate directly into 1 cup of milk in a well buttered 8 inch square baking pan. Grate a small onion into the milk and add 3 Tbsp chopped green pepper, grated cheddar cheese, salt and pepper to taste. Beat 3 eggs well and combine. Dot with 2 tsp of butter. Bake at 350 F for about 50 minutes to 1 hour or until the pudding is richly browned. Cut into squares to serve.

PUMPKINS Pumpkin Cake 2 c cooked, prepared pumpkin 1 can evaporated milk 1 cup sugar 3 eggs 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1/4 teaspoon cloves 1/4 teaspoon ginger 1 box yellow cake mix, dry 1 cup pecans, chopped 1 1/4 cups butter, melted Preheat oven to 350 degrees. Combine the prepared pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and blend thoroughly. Pour the blended mixture into a greased 9X13 pan. Top with the dry cake mix, then the pecans. Finally drizzle with the melted butter and bake for 50-60 minutes until done. Let the cake stand overnight before serving. Pumpkin Apple Bake With Pecan Crust 1 3-pound pumpkin, peeled      and cut in 1-inch cubes 3 medium-sized tart apples,       cored and coarsely chopped 2 tablespoons sugar 1/4 teaspoon salt oil for baking pan 2 tablespoons cold butter,       cut in small pieces 1 cup chopped pecans 1/4 cup candied ginger, chopped 1 teaspoon ground ginger Preheat oven to 350 degrees. Steam pumpkin cubes just until fork-tender. Combine 6 cups pumpkin cubes and apples in a bowl. Toss with sugar and salt and transfer to baking pan that has been lightly oiled. Dot with the butter. Combine pecans, candied ginger and ground ginger. Sprinkle pecan mixture on top of pumpkin in baking dish and bake for 15 minutes, uncovered, in preheated oven. Pumpkin Walnut Cheesecake 1 6 oz pkg zwieback crackers, crushed 1/2 cup granulated sugar 6 tbsp butter, melted 3 8 oz pkgs cream cheese, softened 3/4 cup granulated sugar 3/4 cup firmly packed light brown sugar 5 eggs 2 cups prepared pumpkin 1 3/4 tsp pumpkin pie spice 1/4 cup heavy cream Walnut Topping, (recipe follows) Blend zwieback crumbs, the 1/4 cup sugar and the butter in a medium-size bowl. Press firmly over bottom and up side of a lightly buttered 9-inch spring-form pan. Chill. Beat cream cheese in a large bowl with electric mixer at medium speed until smooth. Add sugars gradually, beating until well mixed. Beat in eggs one at a time, until mixture is light and fluffy. Beat in pumpkin, pumpkin pie spice and heavy cream at low speed. Pour into prepared pan. Bake in a slow oven (325 degrees F.) for 1 hour and 35 minutes. Remove the cake from oven, sprinkle with Walnut Topping, bake an additional 10 minutes. Cool cake on wire rack, refrigerate for several hours, or overnight. Garnish with whipped cream and pecans, if you wish. Walnut Topping: 6 tbsp butter, softened 1 cup brown sugar 1 cup walnuts Combine softened butter with firmly packed light brown sugar in a small bowl, mix well until crumbly. Blend in coarsely chopped walnuts. Double Quick Pumpkin Bars BARS: 1 c vegetable oil 4 eggs 2 c sugar 2 c prepared pumpkin 1 ts baking soda 1/2 ts salt 2 ts baking powder 2 ts cinnamon 2 c flour FROSTING: 3 oz cream cheese, softened 6 tb margarine, softened 1 ts milk 1 ts vanilla 2 c confectioners sugar These moist pumpkin bars will keep up to a week, covered, in the refrigerator. Preheat oven to 350°. In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well. Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350° for 20 to 25 minutes. Cool completely and frost with cream cheese frosting. To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars. Store any leftover bars, covered, in the refrigerator. Variation: Add 1/2 cup chopped walnuts or raisins to the recipe. Yield: 36 pieces. Pumpkin Casserole 1 1/2 lb fresh pumpkin meat 1 lg onion, finely chopped 1/2 ts salt 1/4 ts pepper 2 tb butter, melted 2 eggs 3/4 c milk 3/4 c ricotta cheese Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Preheat oven to 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown. Pumpkin Swirl Pie 1 single pie crust 8 oz cream cheese, softened 1/2 c corn syrup, light 1 ts vanilla 1 c pumpkin 2 eggs 1/2 c evaporated milk 1/4 c sugar 1 1/2 ts pumpkin pie spice 1/4 ts salt Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in half the corn syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator. Pumpkin Soup 1/4 lb split peas 4 c chicken stock or water 1 lb chopped pumpkin 1 onion, chopped 1 strip of beef or bacon salt & pepper fresh thyme and parsley, chopped Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper and mixed herbs. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. Russian Stuffed Pumpkin 4 lb pumpkin 1 1/2 c long-grain rice 2 lg tart apples, peeled, cored and diced 1/2 c golden raisins 1/2 c dried sour cherries 1 stick butter, melted 1 tb sugar or more to taste 3/4 ts ground cinnamon salt to taste 1/4 c hot water Cut the stem end of the pumpkin as if you were about to carve a jack o'lantern. Set aside "lid". Remove insides of pumpkin and discard. Using a grapefruit knife or melon baller, scoop out the flesh of the pumpkin as much as you can without piercing the skin. Chop flesh and set aside. In lg saucepan, bring 3 qts of salted water to boil and dump in the rice. Cook over high heat, covered until still a bit hard to the bite, about 15 minutes. Drain well. Meanwhile, preheat oven to 325 degrees. In large bowl, combine, pumpkin, partially cooked rice, raisins, dried sour cherries and melted butter. Season with sugar, salt and cinnamon. Spoon stuffing loosely into pumpkin, sprinkle with the hot water and put "lid" on tightly. Place on baking sheet and bake till pumpkin is tender to a point of a knife, about 2 hrs. Cut into wedges and serve.

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