Small Recipes...Wild Rice with Mushrooms

We love wild rice; our aunt in Minnesota used to send us bags of it for a Christmas gift!  Any recipe using it is sure to be a winner at our house.  This one is from Better Homes and Gardens Meals for One or Two.   I usually keep wild rice that I cook in my instant pot in the freezer in 1 cup portions; so this recipe didn’t take long to get on the table; I thawed my rice in the refrigerator overnight.                  

                   Wild Rice with Mushrooms

     1/4     cup  wild rice

     2/3     cup  cold chicken broth

  1            slice  bacon -- cut up

     1/4     cup  fresh mushrooms -- thinly sliced

  1            tablespoon  green onion -- thinly sliced

                dash  dried thyme

Cook wild rice with broth 40 minutes until rice is tender.

Meanwhile, cook bacon until partially cooked.  Add mushrooms, onion and thyme.  Continue cooking till bacon is crisp and mushrooms are tender.  Drain off fat.  Add vegetables to cooked rice; salt gently.  Season to taste with salt and pepper.

Alsatian Noodles

Here’s a recipe from one of our holiday dinners…one that included actually 2 traditional dishes from our family heritage…Alsatian Noodles and Ostakaka or Cottage Cheese Custard.  We enjoyed it with Christmas ham and buttered peas with pearl onions.

Pierre Franey, the French chef who was popular as The New York Times "60-Minute Gourmet", included this recipe in one of his cookbooks, saying that his mother called it Alsatian Noodles.  I expect she was correct, as our maternal Grandfather’s family emigrated from Alsace, and the recipe was handed down in the family.   The only other cookbook where I have seen the recipe was one with Mennonite recipes from a group that also originally emigrated from Alsace in France.  Myrna and I both still make it; and my husband requested it for this meal.  

Here is my version of the recipe; I occasionally make it with homemade noodles, Myrna likes it with much narrower noodles…it’s all good!  I give the weight of the dry noodles; as it is the same for wide or thin noodles.   This is quick, simple, inexpensive, and can be made close to the last minute.  

           

Alsatian Noodles or Noodles with Crumbs

  1 ½    Ounces  noodles -- dry

  3        Tablespoons  butter

  7        saltine cracker squares -- crumbled

Cook noodles in boiling water as package directs.  Drain.  In same saucepan, melt butter, let foam subside, add crumbs and brown lightly.  Add drained noodles and serve.

2 servings

Creamed Corn Bread Pudding

Here’s a very simple, thrifty recipe for corn pudding that’s different than any I’ve made before.  It’s more like a simple bread pudding than corn custard.  Don’t overbake this, so it doesn’t separate.  I left my bread cubes out overnight to dry out a little, as I never have stale bread.  I did use firm homemade simple white bread for the cubes.  Make sure your casserole is a little deeper than your mixture, as it puffs up as it bakes.  Double the recipe and bake for 50-60 minutes in a 9” square or an 11 x 7 ½” casserole dish.

You can add cheese, or any seasonings you like, but try it this way first…the taste of good ingredients shows through! 

In Iowa, or in the Midwest, for that matter, where corn is frequently served, corn festivals are great fund-raisers, corn “stands” or simply pick-up trucks with the beds filled with unshucked sweet corn show up on city or country road intersections every year, and farmers compete to get the first sweet corn to the markets, we can never have too many good corn recipes.

Creamed Corn Bread Pudding

  2         large  eggs

     ½     cup  whole milk

8 oz.     can  cream-style corn 

  1         tablespoon  sugar

  3         slices  day-old bread -- crusts removed (about 3 ounces)

  1         tablespoon  butter -- softened

Preheat oven to 350°.  In a bowl, beat eggs and milk. Add corn and sugar; mix well. Cut bread into 1/2-in. cubes and place in a greased 5 1/2 x 7 1/2” or any shallow 1 quart baking dish. Pour egg mixture over bread, making sure all bread cubes are submerged. Dot with butter. Bake, uncovered, at 350° for 40-45 minutes, or until a knife inserted near the center comes out clean or it reads 180-185° on an instant-read thermometer.  Let rest 5 minutes.

4 Servings

Sautéed Potatoes with Bread Crumbs

Here’s a simple recipe that Grandma probably made…it’s a good use for dried-out bread, combined with potatoes and onions, which everyone had from their garden.    I like the combination of butter and olive oil for best browning and flavor, but bacon fat is perfect, something else Grandma probably had in her drippings jar or can right on the stovetop!                   

Sautéed Potatoes with Bread Crumbs

  1        pound  red potatoes -- parboiled

  2        tablespoons  oil

  2        tablespoons  butter

  2        tablespoons  onion -- chopped

     1/4 cup  bread crumbs

To parboil potatoes, I usually cook 2" diameter whole new potatoes 10-15 minutes.  Drain well.  Chill several hours or overnight. 

Coarsely chop a small slice of bread in your food processor, or use Panko bread crumbs.

Dice potatoes. In large skillet, where you can spread them out, sauté in fat until lightly brown; add bread crumbs and cook until well browned and crisp. Add onions and sauté for 2 minutes.

4 Servings

Kidney Beans with Onions

  Here’s a recipe from the cookbook "The Art of Hermann German Cooking" (from Hermann, Missouri) that is simple, delicious, and good for you too.  It made a perfect side dish with brats off the grill.  I thought it was too much onion, I was wrong, it’s just right.  The real butter is really all the seasoning this dish needs.  This amount worked perfectly in my 8” cast iron skillet, and makes 3 or 4 side servings. 

I’ve learned to like beans of all kinds, after hating them as a kid.  Recipes like this might have changed my mind sooner.

Kidney Beans with Onions

  2           cups  kidney beans, canned -- or cooked

     1/2    cup  onion -- sliced

  1 1/2    tablespoons  butter

               salt -- to taste

               green pepper -- finely chopped

Melt butter and sauté onion slices until soft and slightly brown.  Rinse and drain beans and add to onions.  Mix lightly to coat beans with butter.

Add remaining seasoning and heat through.  Garnish with finely chopped green pepper.

New Potatoes in Cream

I was looking for an easier recipe to make creamed potatoes, without white sauce, that is also gluten-free.  Here it is…from the excellent cookbook “Simply Seven".   These are perfect, and so easy to make - just pure farm goodness.   This is the recipe to pair with meats that don’t provide gravy, like ham or sausage.  A green salad or vegetable and you’re good to go.               

New Potatoes in Cream

  1 1/2    pounds  Red or white new potatoes

     1/2    teaspoon  salt

  1 1/2    tablespoons  butter

     3/4    cup  cream

  1 1/2    tablespoons  parsley -- snipped

Peel and dice potatoes in 1/2-3/4" dice.  Cook in water to cover for 10-12 minutes; drain*.

Combine all ingredients, except parsley, in a large skillet (or potato cooking pot).  Cook over low heat, stirring occasionally, until cream is slightly thickened and potatoes are piping hot and tender.  Sprinkle with parsley or chives.

You can use an equal amount of cold, cooked potatoes, being sure they are thoroughly heated.

Adapted from   "Simply Seven" found at several sources, besides our local Amish store.  Try these links:  Amazon or Christian Light Publications

*I save my potato cooking water for bread making.

Sour Cream Smashed Potatoes

 In a hurry for a delicious side dish?  These mashed potatoes are quick and easy; no peeling required.  Sprinkle with a little fresh herbs if you have parsley or thyme.  The taste of real potatoes and butter make these extra special.                

Sour Cream Smashed Potatoes

  8         Ounces  Russet Potatoes

     1/4  Cup  Sour Cream

  1         Tablespoon  Butter

Dice unpeeled potato about 1/2" cubes.  Place in saucepan, cover with water.

Bring to a boil, reduce heat to a simmer and cover; cook 16 minutes.  Check for doneness with a fork.

Drain and place butter in pan and return to heat to melt.  Remove from heat, add hot potatoes and sour cream.

Mash lightly with a hand masher and serve on warm plates as a side dish.

2 Servings

Per Serving: 202 Calories; 12g Fat (51.7% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 81mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat.

Dried Beef Pickle Dip

Many folks enjoy this dip at get-togethers, and this recipe from the Iowa Beef Industry Council is a good one.  We like it with crackers, rye-type Melba toast, and little “deli” rye bread slices.  It can be served with vegetable dippers, as sandwich filling, and as topping on baked potatoes too. 

We prefer dried beef made at one of the Pella, Iowa meat markets; if not that, we like the saltier, stronger-flavored dried beef in a jar.  If you have younger guests, you may want to use the packaged dried beef that is milder and less salty.

Dried Beef Pickle Dip

  1            package  dried beef -- (3 ounces) finely chopped

  1            package  regular -- (8 ounces)

     1/2     cup  sour cream

  2            tablespoons  chopped green onion

     1/2     cup  coarsely chopped dill pickles (not dill relish)

     1/4     teaspoon  pepper

     1/8     Teaspoon  Garlic Powder

Soften cream cheese and combine with remaining ingredients. Chill until serving.

Serve with crackers or fresh vegetables.

Yield:  "2 -1/2 to 3 cups dip."

Wild Rice Pepper Salad with Champagne Dressing

This is a wonderful, crunchy, pretty salad that tastes fabulous too.  I used the basic recipe from   "Everyday Light Meals" but made my own dressing instead of using bottled Italian Dressing which we don’t like and my husband can’t eat with his medication. 

I cook wild rice ahead of time, usually in a larger batch, and portion it out in freezer bags; it keeps very well or else cook it the day before while you’re in the kitchen.   If you don’t have champagne vinegar, try sherry vinegar or even red wine vinegar or balsamic vinegar.  We used peppers from the garden that I had in the freezer, I didn’t have any yellow ones today, but it was still pretty. I like it served at room temperature, which makes it a good salad for carrying to pot lucks or holiday dinners.  I take it out of the refrigerator 20 minutes or a half hour before serving.                 

Wild Rice Pepper Salad with Champagne Dressing

     2/3  cup  Wild Rice -- uncooked

  3         cups  Water

  1         cup  Green Pepper -- chopped

  1         cup  Red Pepper -- chopped

  1         cup  Yellow Pepper -- chopped

     1/2  cup  Sunflower Seeds

     1/3  cup  Onion -- chopped

     1/3  cup  Raisins -- or chopped dates

                        Dressing

  3         tablespoons  Champagne Wine Vinegar

  6         tablespoons  Olive Oil

  1         tablespoon  Honey

In a small saucepan, bring the rice and water to a boil.  Reduce heat; cover and simmer for 1 hour or until rice is tender.  Drain and place in bowl.  Refrigerate until well chilled.  Combine the dressing ingredients.  Pour over the rice.  Add remaining ingredients, toss to coat.

6 Servings

Honey Nut Stuffed Peaches

Myrna sent me this recipe from the Chefs catalog blog, and I modified it to suit our tastes.  If you don’t have enough peaches for all, this one uses just a half per person as a scrumptious accent to your plate.  I didn’t have any cookie crumbs, and substituted Panko bread crumbs; it was certainly sweet enough and the topping was wonderful and crunchy.  The peaches don’t even have to be peeled, and heating them just a little makes them juicy but still firm.

My husband loved them; I loved how easy they were to make.                

                Honey Nut Stuffed Peaches

  3        Medium  peaches -- halved and pitted

  1 ½    tablespoons  butter

  3        tablespoons  honey

     ¼    cup  walnuts -- toasted and chopped

     ¼    cup  pecans -- chopped

  3        tablespoons  Panko -- or crushed cookies

Preheat oven to 350 F. Lightly grease a 9x9-inch baking dish. Place peach halves, cut side up, in the prepared baking dish. In a measuring cup, using the microwave, melt butter. Stir in walnuts, pecans and panko or crushed cookies. Mix well. Divide mixture between peach halves, (I used a size 60 scoop). Bake in preheated oven 3 to 4 minutes, until heated through. Serve warm. 

Serves 6

Per Serving: 145 Calories; 9g Fat (51.9% calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 33mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

Accordion Potatoes

A post on the PBS site reminded me that I used to make these potatoes before we moved to Iowa. That has been over 40 years ago and I thought maybe it was time to make them again. I found the original recipe I used in an old Good Housekeeping cookbook. I told Lyle and Bettie not to get too fond of them as it might be another 40 years before I make them again, just kidding. Though they are more work than just baking potatoes they are very good and once they are in the oven you are free to make the rest of your meal. 

 I served them with pan fried fish and corn. They are good and the melted butter you pour on them browns and then can be spooned on top to eat. I used russets though the recipe suggests red potatoes. I rarely buy them and always have russets on hand.

 The main thing is not to cut all the way through the potato and try to keep the slices about the same size. Some I did and some were not as good but they tasted fine. I did not brown them as much under the broiler as we wanted them crisp and not burnt. That is up to you how dark you like them. All in all, I think I will make them again now that I have the recipe again.

Accordion Potatoes

6 to 8 medium potatoes (no more than 6 ounces apiece)

Thyme sprigs (If you don’t have fresh, use some dried)

4 tablespoons butter, melted

½ teaspoon salt

½ teaspoon black pepper

Chopped fresh parsley

Snipped fresh chives

 Preheat oven to 350°F. Grease 13x9 baking pan.

 Set 1 potato on cutting board. With large knife starting at one end of potato, cut a series of vertical slices about ⅛ inch apart, making sure not to cut all the way through. Repeat with remaining potatoes.

 Insert a thyme spring into 4 of the cuts in each potato. Arrange potatoes in prepared pan, cut side up; drizzle butter over the tops. Sprinkle potatoes with salt and pepper; cover baking pan tightly with foil.

 Place pan in oven on lowest rack and bake for 1 hour and 15 minutes or until fork-tender. Remove pan from oven, remove foil. Turn oven control to broil. Place pan with potatoes on rack in broiler. Broil until browned on top, 5 to 7 minutes or until your liking. Sprinkle with parsley and chives.

Each Serving: about 296 calories, 4g protein, 41g carbs, 6g fat, 366 mg sodium

Cheese Ravioli with Peppers and Corn

I can never have too many good side-dish recipes…my husband loved this one.  For the photo, I used frozen corn and frozen peppers from the garden, along with small cheese ravioli from the freezer.  Not much last minute fuss; it’s a great side dish all year round, especially nice with BLT’s, or with anything from the grill.

Cheese Ravioli with Peppers and Corn 

  1         package  Frozen or Refrigerated Cheese Ravioli -- (9 ounces) (or tortellini)

  3 1/3  cups  Frozen Corn -- (about 16 ounces)

  2         cups  Red and Green Bell Pepper -- chopped

  2         Tablespoons  Onion -- chopped

  2         tablespoons  grated Parmesan cheese

  4         teaspoons  Butter -- or olive oil

     1/4  teaspoon  garlic powder

     1/8  teaspoon  pepper

In a 4-qt. pot, cook ravioli or tortellini according to package directions. Drain. In a large covered serving dish, microwave corn and peppers and onion according to directions for corn, drain.   Add drained pasta and remaining ingredients; toss to coat.  Serve at room temperature.

6 side-dish servings

Adaapted from Taste of Home

Baby Potatoes With Tomato Corn Sauté

I tried this colorful side dish because I had both small Yukon Gold potatoes and cherry tomatoes to be used up.  It’s fairly quick and easy, but both my husband and I thought we would make it next time with sweet red peppers instead of the tomatoes for color and even more flavor. 

Combination dishes like this are a great way to use up any produce getting past its prime, and the results can be a little different each time.   You can use butter, bacon drippings, or lard as well as the olive oil.                    

 Baby Potatoes With Tomato Corn Sauté

  12            Ounces  Small Potatoes – halved or quartered

  1              Tablespoon  Olive Oil

  1              Cup  Corn Kernels -- about 2 ears

  1 1/2       Teaspoons  Garlic -- thinly sliced or minced

     1/4       Teaspoon  Salt

     1/4       Teaspoon  Crushed Red Pepper

  1              Cup  Cherry Tomatoes -- halved

     1/3       Cup  Fresh Cilantro

  1              Ounce  Parmesan Cheese -- shaved (about 1/4 cup)

Boil potatoes in a saucepan covered with water for 10-15 minutes or until tender; drain.  Heat a large skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add corn, garlic, salt and crushed red pepper to pan; sauté 2 minutes.

Add potatoes and tomatoes to pan; cook 1 minute more.  Top with cilantro and cheese.

4 Servings

Description:  "Cooking Light"

Per Serving: 164 Calories; 6g Fat (30.3% calories from fat); 6g Protein; 24g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 273mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

Red Potato Salad with Champagne Dijon Dressing

This is my favorite potato salad.  The champagne vinegar makes it special, but you can use red wine vinegar or even cider vinegar if you wish.  This is perfect for grilling, because it can be served at room temperature and takes less than half an hour to prepare.  It’s much better than the usual chips to accompany your brats or burgers.  Top it with a little crumbled bacon and it will serve 4 for a main dish.

Red Potato Salad with Champagne Dijon Dressing

  1 ½    pounds  red potatoes -- unpeeled

  6        ounces  green string beans -- stems removed

  2        tablespoons  Finely Chopped Onion

  1 ½    tablespoons  whole-grain or Dijon mustard

  1        Tablespoon  Champagne Wine Vinegar

     ½    teaspoon  kosher salt

     ½    teaspoon  freshly ground black pepper

  3        tablespoons  olive oil

Place the potatoes in a medium pot and cover with water. Bring to a boil over medium-high heat, and cook until a knife can be easily inserted into the center of the potatoes, 15-20 minutes. Drain and set aside to cool. When cool enough to handle, cut into bite-sized cubes.

Bring a small pot of water to a boil and add the string beans. Cook until crisp tender, 1-2 minutes. (Or cook in a covered casserole 2 minutes in the microwave.) Drain in a colander and cool the beans under running cool water. Cut into 2-inch pieces.

In a medium bowl, whisk the onion, mustard, vinegar, salt, pepper and oil together. Add the potatoes, and beans, and gently toss together.

Serve at room temperature.

6 side dish servings

Per Serving: 159 Calories; 7g Fat (37.7% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 165mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Spätzle mit Brösel

Handgeschabt spätzle are soft batter noodles that are hand-scraped into the cooking liquid.  They are delicious with roasts, as traditionally served, or with sausages and sauerkraut, as we did for lunch.    Today, I made them in smaller pieces, the way they are often served in a restaurant in the Amana Colonies here in Iowa.
Brösel or  krümel are the browned crumbs...frequently used to top spätzle or any noodles or pasta.  The restaurant uses bread crumbs; a good way to use slightly stale bread.  Both Myrna and I were taught to use saltine crumbs in this dish, which I did today, and it is also delicious, although different, with cooked purchased noodles.  Only real butter should be used...it browns deliciously.  We love this traditional dish, a family heirloom.

Spätzle mit Brösel

             For noodles or spätzle

1           cup  flour, all-purpose

     2/3    teaspoon  salt

  2           dashes  ground nutmeg

  2           large  eggs -- lightly beaten

  2           tablespoons  milk -- or more if needed

             For topping:

4           Tablespoons  Butter (no substitutes)

     1/3    Cup  Bread or Cracker Crumbs

1. Heat a large pot of water, covered.
2. Combine the flour, nutmeg and salt in a mixing bowl.  Combine the egg and milk and add to the flour mixture.  Beat for several minutes until the batter is smooth and starts to pull away from the sides of the bowl.  Let rest 10 minutes and beat again.  The dough should be a lot thicker than pancake batter but not as much as bread dough.
3. Scrape the batter onto a spätzle board or a flat plate that has been sprayed with non-stick spray or moistened with water.  Smooth the batter across the board to an even thickness.  Cut the noodles off in about 1/8-1/4" widths into the water.  Stir the pot so the noodles don't stick to the bottom.  They will rise to the top.  Cook only enough noodles to cover surface of water. Do not over crowd. Cook an additional 3-5 minutes.  Remove with slotted spoon. Repeat until all dough is cooked. Drain well and set aside.  If you are going to serve them another day, rinse, cool and toss with a little oil.

 Butter Crumb Topping

Melt the half stick of butter in a frying pan, let it foam up and subside,  and add the bread or cracker crumbs and brown. Toss in the spätzle, and fry for a minute to blend the flavor of the buttered crumbs with the spätzle.

4 servings

Garlic Green Beans

Want a quick and easy recipe for a holiday vegetable?   Delicious and fast, these go with everything like Hamburger Mix Spanish Rice.

Garlic Green Beans

  1          Pound  Green Beans -- trimmed

  1          Teaspoon  Garlic -- minced

     ½      Teaspoon  Salt

  2          Teaspoons  Olive Oil

Place beans and enough water to cover in a saucepan; bring to a boil.  Cook, uncovered, 8-10 minutes until crisp tender; drain.

Toss beans with garlic, salt and pepper.  Drizzle with oil.  Serve immediately.

4 Servings

  "Everyday Light Meals "

Per Serving: 52 Calories; 2g Fat (36.6% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 273mg Sodium.  Exchanges: 1 1/2 Vegetable; 1/2 Fat.

Franconia Potatoes

Who says economical and easy can’t be synonymous with attractive, tasty and special?  This recipe is from our Mom’s 1946 Better Homes and Gardens Cook Book.  Back then, most cooks had potatoes from their gardens, and dry bread they could make into crumbs in their kitchens. I whirled mine in my food processor and added a little Italian seasoning for interest.  You can certainly use purchased bread crumbs.  (I left a couple small bread heels out to dry overnight for this.)

I liked this recipe because it could bake while I browned the pork steak from my brother-in-law’s homestead hog in a small amount of bacon fat, and stir-fried some garden vegetables.  I like not having too many dishes needing last minute attention.  This is also great for oven meals – where you can bake the rest of your meal at 350° also.

I melted the butter right in my baking sheet, dipped the potatoes in the butter, then rolled in the bread crumbs on a paper plate, then placed back on the sheet.  Why waste another pan?

                            Franconia Potatoes

  16           Ounces  Potatoes -- peeled and quartered

     1/4      cup  Butter -- melted

     2/3      cup  Dry Bread Crumbs

Preheat oven to 350°.  Pare potatoes; cut in wedges.  Dip in butter.

Coat with dry bread crumbs and place on greased baking sheet.   Bake 20 minutes, turn and bake 10-15 minutes more, at 350°.

6 Servings

  Per Serving: 175 Calories; 8g Fat (42.6% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 186mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fat.

Roasted Potatoes with Green Peppers and Onions

I don’t often buy Yukon gold potatoes, but they had some nice ones at the market today, so we decided to have some to roast.  

I know that there aren’t any herbs like rosemary or thyme or any garlic in this recipe, and you can add those according to the other dishes you may be serving with the potatoes.  However, they are excellent just like this, letting the taste of the really fresh vegetables shine through.   It is important to use good quality olive oil when it is the only seasoning.

I like roasted potatoes, because I can prepare the rest of the meal while they are roasting, cutting down on the “frazzle” time before dinner.                       

Roasted Potatoes with Green Peppers and Onions

  6             medium  Yukon Gold Potato -- 1/2" slices

  1              large  Onion -- 1 1/4" wedges

  1              large  Green Bell Pepper -- 1" pieces

  1 1/2      tablespoons  Olive Oil

                 Salt and Pepper -- to taste

Heat oven to 425°.  Cut potatoes in half lengthwise, then in 1/2 to 3/4" slices.  Cut peppers and onions.

Combine in a large bowl with the oil, salt and pepper.  Arrange on a large rimmed baking sheet, lined with foil if desired.

Bake 45 minutes until potatoes are tender and peppers are lightly charred.

Serves 6    Yield:  "4 1/2 Cups"

Per Serving: 112 Calories; 3g Fat (27.7% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat.

Don't Waste Food...Crispy Potato Peelings

Here's a wartime rationing idea...or maybe it started during the depression.  Don't waste the peelings from your mashed potatoes!  I use these as an appetizer; we love them.  I often bake them right away while the rest of the meal is cooking, and they never make it to the table.
My husband's comment: "Think about all the potato peelings we've wasted over the years!"
Crispy Potato Peelings
Potato Peelings
Butter or olive oil
Salt, Onion salt or Garlic salt
Preheat oven or toaster oven to 450°.
Peel potatoes as usual, thinly with a potato peeler works best.
In a baking sheet, melt a pat of butter for each potato.
Toss the peelings in the melted butter, lay out flat, sprinkle with the salt or onion salt or garlic salt.  Bake at 450° for 8-10 minutes, or until crisp and brown, turning once and salting the other side.
Serve, but you probably can't even get them to the table.
You can use a teaspoon of olive oil for each potato if preferred.

Crispy Potato Patties

When Myrna and I were kids, or our husbands, for that matter, all of our Moms made potato patties or cakes from leftover mashed potatoes.    It was part of the “Use it up” mentality of that generation, and we all also had plenty of potatoes that everyone raised in their gardens. 

Here’s a version I like better than my Mom’s; she didn't have access to those crispy Panko crumbs, and she also used a lot more fat.   You can season those potatoes to suit your other meal choices.                 

                            Crispy Potato Patties

   1        cups  Mashed Potatoes -- leftover

   1/4    cup  Panko

  1        smaller  Egg -- lightly beaten

 2         tablespoons  olive oil

 2         tablespoons butter

   1/4    cup  Panko -- for coating

In a large bowl, combine the mashed potatoes, first amount of panko, and beaten egg. Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining panko.

In a large nonstick skillet over medium heat, add the vegetable oil and butter. Handling carefully with a turner, add half of the patties and cook until golden brown, 3 to 5 minutes. Repeat the procedure with more oil and butter, if needed, and remaining patties. Serve hot.

I make 4 thin patties from this amount.