Potato Recipes!

Thank you all for your submissions to our Potato Recipe Contest.  Here are some of the delicious recipes we received! (Who knew potatoes could be an appetizer, main course and a dessert?)

1) Tater Tot Hot Dish by Kate Wagner

A Wagner Family classic from the heart of the midwest, Austin Minnesota.
Tater Tot Hotdish1 lb ground beef
1 onion chopped
2 can cream of mushroom soup
2 cups of frozen peas
1 1/2 cups chopped carrots
1 t salt
1 1/2 t pepper
1 bag of tater tots

Brown the burger and strain the fat
add onions, salt, and pepper
in a hot dish (casserole dish) mix the cans of soup and the peas and carrots, then mix in the burger and onion mixture.
smooth out the mixture and add a layer of frozen tater tots to the top of the dish

Bake at 375 until the hotdish is bubbling beneath the tots and until the tots look crispy. Then let set for a few minutes and enjoy!! add salt and pepper to taste.

2) Potato Casserole by Scott Brady

Ingredients:

4 potatoes (of your choice), I like those Rose Blonde ones, or Red.(quartered sliced 1/2″pcs)
 1 red onion(small or 1/4 large)sliced & chopped
5 White large mushroom’s(sliced)
4 tbsp Olive oil
1 sprig fresh thyme
  4 large cloves garlic(sliced & diced)
1 cup grated cheese(cheddar/jack mix)
Salt & pepper
Preparation and cooking;   Blanch potatoes at high boil 5-10 min’s.(crisp not mushy) Strain.Set aside
Saute onions,garlic,mushroom’s and thyme in olive oil over low heat in sauce pan.
(Careful again not to over cook)
(careful to add garlic & thyme in the last minute’s as not to over cook or brown)
Mix ingredients into 3″ 8X10 baking dish.
salt&pepper to taste.Cover with grated cheese
And bake in pre-heated oven (325degree’s)
for 25 mins. Watch for excessive over browning

3) Potato Candy by Meagan Strader

INGREDIENTS
1.2 C. MASHED POTATOES
POWDERED SUGAR
PEANUT BUTTER (CHUNKY OR SMOOTH)
DIRECTIONS
COMBINE 1/2 CUP MASHED POTATOES AND POWDERED SUGAR UNTIL IT IS FIRM ENOUGH TO ROLL OUT LIKE A PIE CRUST OR COOKIE DOUGH.  THE MIXTURE WILL BECOME VERY WET – CONTINUE ADDING POWDERED SUGAR UNTIL YOU REACH DESIRED CONSISTENCY.  SPRINKLE POWDERED SUGAR ONTO THE MIXTURE WHILE ROLLING OUT TO KEEP IT FROM STICKING TO ROLLING PIN.  SPREAD PEANUT BUTTER ON TOP OF THE “DOUGH” YOU HAVE CREATED. ROLL INTO A “JELLY ROLL” AND SLICE INTO PIECES OF DESIRED THICKNESS.
THIS IS VERY RICH!  (AND YOU WON’T TASTE THE POTATO)
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