Surprise Ham Croquettes

From a
1946
cook book
= = = = =

.

2 c. Mashed Potatoes
1 Tbsp. Fat, {melted
3 Egg Yolks
some Cayenne
1 c. chopped, Cooked Ham
some Crumbs
1 large Egg
.

Mix the
Potatoes,
Fat,
2 Egg Yolks,
and Cayenne.
Beat until smooth,
then cool.
Mix Ham with remaining Yolk,
and cook until Mixture thickens.
Chill.
Take a large Tbsp. of the Potato Mixture,
make a hole in the center,
put a large tsp. of the chopped Ham inside,
close the hole and form a ball.
Roll in Crumbs.
then in Egg,
and again in Crumbs
and fry in hot Deep Fat (380 F.)
for about 5 minutes.
Drain.
Makes 8.
o o o o o o o o

Potato Balls (Kartoffelklosse)

From a
1902
cook book
`````````

.

Take 1 Qt. Potatoes,
peel and grate them,
then drain them through a coarse towel
so they are free from any water.
Next take 4 Boiled Potatoes
the size of an egg
and grate them to the raw ones,
mix with Salt,
and a little Nutmeg.
While making the balls
dip the hands in cold water,
and in the centre of each ball
put a couple of small pieces of Bread
which has been fried brown in Butter.
Then put them in boiling Salted Water
and let them boil for about 10 or 15 minutes.

.

They must be boiled as soon as made,
because they turn black if allowed to stand.
oooooo

.

Beef a la mode with Potato Balls
is a regular
German Dinner.
____________

Potato Chips or Saratoga Potatoes

From a
1912
cook book
\\\\\\\\\

.

Pare the Potatoes,
shave them very thin,
and soak them for 30 minutes
in cold Salted Water;
then drain them in a colander,
and spread upon a dry towel.
Fry a few at a time in very hot Fat,
1 minute being usually sufficient
to brown and cook them properly;
and lay them on brown paper to drain.
Sprinkle lightly with Salt;
and when needed at the table,
heat quickly in the warm oven.
In cool weather enough Potato Chips may be cooked
at one time to last a week or ten days.
They should be kept in a cool, dry place.
==========================

Scalloped Potatoes

From a
1912
cook book
``````````

.

For this dish,
peel raw Potatoes and cut them into thin slices.
Place in the baking-dish
a layer of the Potato 1 inch deep,
season with Salt & Pepper
and add a dusting of Flour
and a dot of Butter here and there.
Add a few small pieces of Ham {optional.
Then add another layer of the Potato
and seasoning as before
and so continue until the dish is full.
Add Milk enough to moisten
(about 1/2 pint to every quart of the Potato),
cover and bake 75 minutes,
removing the cover during the 15 minutes
to brown the top.
Serve in the baking-dish,
wrapping a napkin about the dish
if it is unsightly.
===========

Stewed Potatoes

From a
1902
cook book
- - - - - - - - -

.

Peel and slice the Potatoes.
Put the slices into a saucepan,
cover with boiling water,
and let boil until tender.
Pour off the Water.
Roll a large piece of Butter in Flour,
and heat it in 1/2 pint of hot Milk until smooth.
Season with Pepper and Salt, and boil.
When boiling, put in the Potatoes,
stew together for five minutes,
and serve very hot.
``````````````````

Potato Puff

From a
1912
cook book
~~~~~~~~~~~

.

Use 3 pints of cold Mashed Potatoes,
season well with Butter, Pepper and Salt;
add 2 Eggs and 1/2 cup Milk;
beat until very light;
Bake in a baking dish for 30 minutes,
and
serve at once.
~~~~~~~~~

Potato Rolls

From a
1914
cook book
::::::::::::::::::::

.

To 6 mashed Potatoes,
add Salt & Pepper,
and 3 well-beaten Eggs.
Moisten with a little Milk.
Make into little Rolls
and cover with Flour.
Fry in hot Fat.
~~~~~~~~~~~~~~~

Italian Potatoes

From a

1907

cook book

"""""""""""""

.

2 c. hot Mashed Potatoes

1 tsp. Onion Juice

1 Tbsp. Parsley, -{finely chopped

1 Egg Yolk, -{well beaten

4 Egg Whites, -{stiffly beaten

1/2 c. grated Cheese

some Salt & Pepper to taste

.

Mix all ingredients together thoroughly.

Pile lightly in baking dish,

Bake until brown.

^^^^^

German Potato Salad

Found in an

1897

cook book

"""""""""""""""""

Those who have eaten this Salad,

when prepared by German cooks

are loud in it's praise, and claim

that it is far better than

when made in the ordinary way.

___________________________________

.

Boil six good sized Potatoes,

peel and slice while hot.

.

Then cut 1/2 pound of lean

Bacon into dice and fry brown.

.

Season the Potatoes with Salt,

Pepper, and a little onion.

Mix with the Bacon Fat and dice,

and add nearly 1/2 c. White Vinegar.

.

Garnish with sliced

Hard Boiled Eggs.

.

Oo0o0OOooOo

oOOOo

Straw Potatoes

From a

1902

cook book

"""""""""""""""""

"""""""

.

3 Potatoes, ~ (long and thick)

2 Qts. Fat, ~ (maybe more)

.

Wash & dry Potatoes;

divide them lengthwise.

Scoop out the inside in one piece,

being very careful not to break the skin.

Cut the scooped part in thin straws, lengthwise.

Dry both thoroughly.

.

When Fat is very hot, but not boiling,

first put in the cradles;

Fry them for 8 minutes,

and then drain.

.

Wait until the Fat is very hot,

then

Fry the straw Potatoes for 4 minutes.

While frying, toss them around with the skimmer.

Serve them in the cradles on a napkin.

Hot German Potato Salid

1 1/2 lbs. Hash Brown Potatoes, ~ (approximately)
8 thick slices Bacon
6 Tbsp. Flour
1 c. Sugar
1 c. Vinegar
1 c. Water
1 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. Celery Seed
1/2 c. Onion, -{finely chopped
.

In a large bowl,

thaw and crumble Hash Brown Potatoes.

.

Fry Bacon in large skillet over medium heat.

Remove Bacon from skillet;

reserve drippings in same skillet.

.

Using a wire whisk, stir Flour into

Bacon drippings until smooth.

Add;

Sugar, Vinegar, Water, Salt, Pepper,

and Celery Seed.

.

Stir mixture until well blended.

.

Continue heating over medium heat

until mixture boils and thickens.

.

Add Onions and crumbled Bacon

to mixture.

.

Pour mixture over Hash Brown Potatoes.

Stir to blend in all ingredients.

NOTE:

'''''''''''''''''

..... It is best to make ahead of time, and refrigerate to allow flavors to blend.

.

Reheat before serving.

~~~~~~~~~~~~~~~~~~~

French Fried Potatoes (home made)

By:

Roger Tim Johnson

\\/\///\\//\\\/

Bag of Large, Red Potatoes, ~ (any amount)

Water

Canning Salt

Onion

Peel Potatoes and put in large bowl.

Cut Potatoes with a French Fry Cutter,

(the long way).

Pack cut, raw French fries on end in jars.

Place a small Onion in with the French Fries.

Add 1/4 Tsp. Canning Salt to each jar,

pour hot water in jars to cover french fries,

but leave 1 1/4 inch air space in each jar.

( Best to use Quart jars)

Place in pressure cooker-canner

with about 2 inches of water in it.

Process at 10 lbs. pressure for 30 minutes.

.

Canned Potatoes

By:

Roger Tim Johnson

. "It's easy to have potatoes any time you wish.''

```````````````````````````````````````````

.

Needed:

~~~~~~~

- - - - Canning Jars, Lids, & rings, -{Quarts are best

- - - - Pressure Cooker, Canner

- - - - A sack of Potatoes, -{any size

- - - - Water, -{soft water is best

- - - - Canning Salt

- - - - Onion, -{optional

- -

Do NOT...

~~~~~~~~

peal the Potatoes.

_________________________

Scrub potatoes (large or small).

If small, (the size of a 1/2 dollar);

just cut in 1/2

If large, cut them up in chunks,

about 1/2 the size as if you were to boil them.

Put all the cut up Potatoes in a large bowl.

.

Make sure to sterilise the canning jars by

setting jars upside down in 3/4 inch of

hot, simmering water.

Lids must also be sterilized in the same manner.

.

Pack cut up Potatoes into hot jars,

about 1/2 full, place a dime sized Onion in the middle of

each jar, continue to pack Potatoes about 1 1/4 inch from jar top.

Add 1/4 tsp. Canning Salt

to each jar of Potatoes...

then pour Hot Water into each jar...

make sure Water covers all Potatoes.

.

Lightly rub your finger once around

the jar rim to be sure it's smooth,

and free from even a grain of Salt.

.

Quickly, but carefully, set a sterile lid on the jar,

screw on lid Ring with just the very tips of your

fingers, snug yet not real tight.

Set jar in pressure cooker, canner.

Repeat this until canner is full of jars.

Make sure the Water in canner is about

2 inches deep...

after all jars are placed in canner.

.

Make sure canner cover is on tight.

Bring Pressure up to 10 lbs. of pressure,

Watch it closely, to keep it at 10 lbs. for

about 40 minutes, (Quarts). and...

about 30 minutes, (pints).

Then shut off heat and carefully release the pressure.

Make sure there is NO pressure left in canner.

Let set a minute or two. Slowly loosen the cover. When lifting

the cover of the canner,

lift the edge of the cover on other side of canner first.

Remove jars and set on wire rack, or thick towel to cool, and seal.

.Repeat process by filling more jars and setting them in canner.

After jars have sealed, wipe off the jars with a damp cloth.

.

Store in a cool room, on a shelf.

______________________________________________

Cheesy Potato Soup

By:

Roger Tim Johnson

~~~~~~~~~~~~~~~~~~~

.

6 to 7 c. Potatoes, {peeled and cubed

1 1/2 c. Onions, {chopped

3 c. Celery, {chopped --(optional)

1 1/2 tsp. Salt

4 c. Water

3 c. Half & Half

1/2 stick Real Butter

1 c. Shredded Cheddar Cheese

Some left over Ham, {cubed -- (optional)

.

Combine:

Potatoes,

Onions,

Salt, &

Celery

with Water...

in a large Soup kettle.

.

Simmer about 20 minutes

on medium heat...

(until tender).

.

Put in a Blender and blend only for a short time...

( just blend until mixed, but still chunky ).

.

Return it to the Kettle...

add the Half & Half,

Butter, &

Cheese.

.

Ham, ... {may be added at this time.

.

Simmer until Hot. Do not Boil.

Crock Pot Sauerkraut Dinner

Put into electric crock pot,

in this order.

""""""""""""""

1. 1 pkg. Brats ~ (6 to 8)
2. 1 Qt. home - made Sauerkraut
3. 6 to 8 Medium Potatoes, -{cut in 1/2, the long way

-

Cover and set on low heat.

Cook until Potatoes are done.

Cheesy Hash Brown Casserole

By:
Roger Tim Johnson


1 Large (24 oz.) pkg. of Frozen Hash brown Potatoes
1 tsp. Salt
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 c. 1/2 & 1/2 Milk
1 1/2 c. Shredded Cheddar Cheese


`
Put Potatoes in a greased baking dish, ~ (casserole dish)
Sprinkle with Salt & Seasonings
Pour the 1/2 & 1/2 Milk over the potatoes
Cover top with shredded Cheese


Bake for about 50 to 60 minutes.

Stuffed New Potatoes

24 very small new Potatoes;

`````````````````````````

Salt, &

Pepper.

`

CHEDDAR - OLIVE FILLING:

```````````````````````````

1/2 lb. Sharp Cheddar Cheese, ~ shredded -{2 c.

3/4 c. Finely Chopped Ripe Olives

1/2 c. Thinly sliced Green Onion with tops

1/4 c. Mayonnaise

2 oz. jar Diced Pimientos ~ drained

2 tsp. Prepared Horseradish

`

ROQUEFORT - OLIVE FILLING:

``````````````````````````````

1 1/2 c. small curd Cottage Cheese

3 oz. Roquefort - or other Blue Veined Cheese, - finely crumbled

1/2 c. Finely Chopped Ripe Olives

3 Tbsp. Finely Chopped Chives... or Parsley

`

Steam or microwave Potatoes until tender;

cool.

Heat oven to 375

Cut a small slice off one end,

so Potatoes stand upright.

At the other end, scoop out a cavity with a melon baller.

Salt & Pepper the cavity.

`

Mix together ingredients for

your choice of one of the Fillings.

Then;

Spoon Filling into cavity.

Place Potatoes on a baking sheet.

`

Bake 5 minutes...

until warmed through.

`

Makes 2 Dozen.

Cream of Potato Soup

1 pt. Hot Riced Potatoes
1 tsp. Grated Onion
1/2 tsp. Celery Salt
1/2 tsp. Salt
2 Tbsp. Corn Starch
1/8 tsp. Pepper
1 pt. Boiling Water
1 pt. Milk
2 Tbsp. Mazola

Scald the Milk.

Add the water, Potato, Onion,

and Seasonings.....

Cook for 5 minutes.

Thicken with the Mazola and Corn Starch,

creamed together.

Some Fine Grated Cheese may also be added.

(This is optional).

Potato LEFSE

2 Qts. finely Mashed Potatoes
1 c. Sweet Cream
3 Tbsp. Crisco
2 Tbsp. Butter
1/8 tsp. Salt
Flour enough to roll in very thin sheets.

Bake:
on top of stove, or Pancake griddle.

Potato Pizza

By:

Billie Johnson

1 lb. Hamburger ~ (fried & drained)

1 can Cheddar Cheese Soup

1/2 c. Milk

4 c. Raw Potatoes ~ (sliced very thin)

Salt to taste

Spread the above in an oblong pan.

To a 5 oz. can of Tomato Sauce, ~ mix in the following.

1/2 c. Chopped Onion

1/2 tsp. Salt

1/2 tsp. Sugar

1/4 tsp. Black Pepper

1/2 tsp. Oregano

Carefully mix a very small amount of this mixture in with the Potatoes, evenly...

pour all the rest of this mixture over the Potatoes.

Cover with aluminum foil & bake in oven until Potatoes are soft, and done.

About 1 1/2 hours at 350