The LDSCN Weekly Recipe Archive Potato Recipes

Potato Piglets

	6 medium washed potatoes
	6 small sausages

Cut a core out of the centre of each potato. Stuff a sausage in its place. Cork each end with the pieces of the potato core. Bake in the oven for 45 minutes or more.

Salmon Fishcakes
Our friend, Mr Fishman, says: "not exactly haute cuisine but they taste pretty good!!"

	8oz fresh salmon fillet
	8oz cooled mashed potatoes
	2 finely chopped spring onions
	1 tablespoon lemon juice
	1 teaspoon tomato ketchup
	1 egg yolk
	salt and black pepper

Poach or bake salmon allow to cool then flake in bowl. Mix all ingredients together and shape in to 6-8 fishcakes then coat with breadcrumbs. Fry gently for a few minutes each side in a little oil. Instead of salmon a mixture of fresh and smoked haddock can be used or similar white fillet.

Potato Gratin
Grand-Mere's gratin dauphinois:

	600g potatoes, Golden Wonders or Maris Pipers
	50cl double cream
	clove of garlic, pressed, or powdered garlic.
	butter, milk, 1 tbsp oil
	2 tbsp flour

Peel, cut the potatoes into thin slices. Arrange them in one 1cm thick layer at the bottom of the gratin dish which you have previously greased with the oil. After the first layer, sprinkle the potatoes with one tbsp of flower. Arrange another layer of potatoes, sprinkle with second spoon of flour, add salt, pepper, garlic. Arrange final layer of potatoes on top, pour cream, top up with milk until it is level with the potatoes. Do not add any more, or it will run over and make a mess in your oven. Add 2 or 3 knobs of butter on top, more salt and pepper, put in preheated oven for 45mn at 220º.

Potato Tartiflette
A Swiss recipe from Frederic Comte, who pretends to be a chef when he's got nothing else to do...

For 5, you will need per person about:

	100gr onions, peeled and cut
	100gr diced bacon
	1 camembert cheese, soft, almost runny.
	150 gr potatoes
	salt, pepper

1.Par-boil the diced potatoes for 15 minutes.
2.. Soften the onions in a little butter in a frying pan.
3. Add the diced bacon to the frying pan.
4. Add the potatoes, salt and butter, mix well and leave to cook for 5/10 min.
5. Cut the camembert in 2 in the side (in the depth) and put on top of the frying mixture.
6. Leave to cook for 10/15 min, until the top side of the cheese starts to melt.

Derek's Stovies
Straight from Kirkcaldy, Derek sends a recipe for his favourite stovies:

Take 1 lb (500g) of lean minced beef, chop an onion finely and add to beef in a pot. Brown them together. Add 1 and a half pounds of potatoes chopped up small. Cover with beef stock and bring to the boil. Simmer the mixture until the potatoes have broken down into a mush and there's little fluid left. Add salt and pepper to taste. You can add a knob of butter to each bowl as you serve if you like.

Should take roughly 45 mn.. and that's it!

Potato Bread

	1 medium potato, peeled and cubed.
	2 pkgs active dry yeast
	2 Tbsp shortening
	6.5 to 6.75 cups all-purpose flour.
	1 Tbsp salt

Cook the potato in 1.5 cups water until tender. Cool to lukewarm. Set aside 0.5 cups of the cooking water. Mash potato in remaining water, adding water to make 2 cups potato mixture. Proof yeast in reserved water. Combine potato mixture, yeast, sugar, shortening and 1 Tbsp salt; mix well. Stir in 2 cups flour; beat well. Let rise in warm place till double (abot 45 min.). Stir down and add enough of the remaining flour to make a moderately stiff dough. Knead until smooth and elastic, about 10 minutes.

Shape into ball, put in greased bowl, turning once to cover. Cover and let rise until double (about 45 min). Punch down onto floured work surface and divide in half. Let rest 10 minutes, covered. Form into loaves and bake in two grease 8.5x4.5x2.5 pans. Cover and let rise till almost double (about 45 min). If desired, brush tops lightly with milk and dust with flour. Bake at 375ºF for 40 to 45 minutes. Remove from pans and cool.

Potato Soup For Crockpot
Serving Size : 8

	8 Lg Potatoes -- cubed
	2 Med Onions -- chopped
	2 Tbsp Margarine
	2 Chicken boullion cubes
	2 Tbsp Parsley -- dry
	6 cup Water
	2 cup Milk
	1/2 cup Flour -- mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. 1/2 hour to one hour before serving; add milk and flour mixture. After the soup starts to thicken, it is ready to serve.

NOTE: Add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.

This is a recipe from my crockpot list. Make sure you add salt and pepper to taste once it's done--it is wonderful.

These are not baked potatoes, but they are a great way to cook potatoes on the grill (and they're fast!). Wash, but don't peel some large red skinned potatoes. Microwave until partially cooked. Slice in 3/4" slices, spray both sides with vegetable spray and cook on the grill, turning, until nicely grilled on the outside. Brush with melted butter, salt them and serve.

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