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The LDSCN Weekly Recipe Archive
Dried Potato Equivelents, Cheddary Scalloped Potatoes, Hash Brown Potato Casserole and Battered Hash Browns

Dried potato equivalents:

1 medium potato= approx 1/2 cup slices, rehydrated
1 lb frozen hash browns= approximately 2 cups dry hash browns, rehydrated
To rehydrate potatoes, cover with boiling water and allow to sit for 10 minutes. Drain and use as needed in recipes.
A medium potato peeled and sliced weighs approximately 5 oz.

Potato Flakes yield 2-3 servings

In a saucepan combine water, salt and margarine. Heat to boiling. Remove from heat. Add milk and potato flakes. Stir gently. Do not whip. For variety, you may wish to add chives, dried onions, sour cream, chili powder or cheese. You might wish to substitute garlic salt, season salt or onion salt in place of the regular salt.

Cheddary Scalloped Potatoes Yield 4 servings

In skillet over med. heat, melt margarine and cook onion until tender. Add remaining ingredients except parsley. Heat to boiling. Reduce heat to low. Cover, simmer 5 minutes or until hot and bubbling. garnish with parsley. You may substitute cheddar cheese soup and add cooked chicken or ham.

Hash Brown Potato Casserole

Combine all ingredients except parmesan cheese. Spread into casserole and sprinkle with parmesan cheese. Bake 1 hour at 325 degrees.

Battered Hash Browns

Add the above, bring to boil then reduce heat and simmer 10-15 minutes. For batter mix... Drain hash bowns mix up batter. Mix two items together. Drop by spoonsful into hot oil. Fry until browned.

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All recipes compiled by Desi Ellis.

Revised: 21 Nov 00