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♦ WEDNESDAY, DECEMBER 26, 2007
14C
ONE POTATO, TWO Continuedfrom Page iC
1/2 cup reduced fat (“Light”)
sour cream
pinch nutmeg
salt and freshly ground pepper
to taste
milk (as desired, for consis
tency)
Optional Add-Ins:
2 cups cooked, chopped veg
etables
1 cup shredded cheese
1/2 cup grated Parniesan
cheese
1. Preheat oven to 425° F.
Pierce potatoes with a fork
several .times. Rub potato
skins with olive oil if a softer
potato skin is desired. Bake
potatoes directly on the mid
dle oven rack for 50 - 60
minutes or until they yield
to gentle pressure.
2. While potatoes are still
hot (use oven mitt to hold
potato), cut them in half
lengthwise. Scoop out the
interior flesh of the potato
into a medium-sized bowl,
leaving a shell about 1/4-
inch thick all around. Using
a potato masher, mash the
potato flesh.
3. Add sour cream and
seasonings and mash tintil
smooth, adding a little
milk if necessary to make a
smooth consistency. Stir in
add-ins as desired.
4. Turn oven to 40(3° F.
Using a spoon, gently fill
the potato shells with the
potato mixture, mounding it
up high. Place filled potatoes
on a baking sheet and bake
for 18 - 20 minutes or tintil
hot.
Country Quiche
with Hash Brown
Crust
1-1/2 cups Idaho Russet
Burbank potatoes
1/4 cup peeled & minced
onions
1/4 seeded & diced cup red
bell pepper
1/4 cup seeded & diced
green bell pepper
1 beaten whole egg each
2 tsp. chopped parsley
salt & pepper to taste
2 tsp. shredded mozzarella
cheese
For Quiche
1/4 cup peeled & chopped
onions
1-1/2 cups cooked & diced
chicken breast
1 cup half & half
4 whole eggs each
salt & pepper to taste
1 tsp. dijon mustard
1 tsp. ground nutmeg
1 cup shredded swiss
cheese
6 sliced tomatoes each
For Crust:
Coat 9-inch pie pan With
cooking spray or oil. Mix all
ingredients together except
Mozzarella. Press evtenly
into pan and up sides. Bake
shell in preheated 375°F
oven 10-12 minutes. If the
edges start to brown, cbver
with foil.
Pull shell from oven. While
it’s hot, sprinkle and spread
Mozzarella evenly on crust.
Place back in oven just until
cheese melts (about 2 min
utes). The crust has a ten
dency to stick to the pah, so
run a small knife around the
edges of the crust to loosen.
COOKING WITH COINTREAU
peel, Worcestershire sauce, cinnamon stick, red pepper
flakes and peppercorns. Bring to a boil. Roast covered in
oven for 1 1/2 -2 hours or until meat is very tender. Strain
braising liquid. Reduce down until consistency of a glaze.
Finish glaze by whisking in butter. Brush on ribs
Glazed Country Ham
Cointreau meets Country. This Southern ham is glazed
with orange brown sugar and served with a black-eyed pea
and collard green stew. You could save time by using frozen
chopped collards.
1 7- to 8-lb half (shank erid) of a smoked, fully cooked bone-in
For Quiche:
Sprinkle onions over shell.
Add chicken. Mix half & half,
eggs, salt & pepper, mus
tard and nutmeg together
and blend well. Pour mix
ture into pie crust. Top with
Swiss cheese.
Bake in a preheated 375°F
oven 25-30 minutes until
toothpick inserted into mid
dle of pie comes out clean.
About 5 minutes before
pie is done, place the toma
to slices evenly on the pie.
Continue baking.
Cool pie slightly, and cut
into eighths.
Top with sour cream, hol
landaise or cheese sauce.
Reuben Brat-
Stuffed Baked Idaho
Potatoes
4 large (about 2-1/4 pounds)
Idaho Potatoes, scrubbed and
patted dry
1 12-ounce can “light” beer
or water
4 links (1 pound) bratwurst
1/2 cup bottled, fat-free thou
sand island salad dressing
1 cup shredded, reduced-fat
Swiss cheese
1-1/3 cups sauerkraut, lightly
rinsed, drained and warmed
chopped, fresh parsley for
garnish
Prick each potato sever
al times with a fork. Place
potatoes on a microwave
safe, 9-inch pie plate. Cover
with microwave paper or
waxed paper and microwave
on HIGH for 15-18 minutes,
or until cooked through and
tender; keep warm until
serving time.
While potatoes are cook
ing, in a 2-quart saucepan
over high heat, bring the
beer or water to boiling. Add
the fresh bratwurst, reduce
heat to low and cover the
pan. Cook for 15 minutes,
then drain and place the
bratwurst on a boiling pan.
Broil 4-6 inches from the
heat for 5-10 minutes, or
until browned, turning once
during cooking. Remove
from the oven and slice brat
wurst lengthwise into quar
ters, then in half cross-wise
to yield 8 “sticks.”
To serve, cut a length
wise slit in the top of each
cooked potato (do not cut
completely through the
potatoes). Spread the pota
toes open and place them on
plates. Top each potato with
2 tablespoons of the dress
ing, 1/4 cup of the cheese,
8 of the bratwurst “sticks”
and 1/3 cup of the sauer
kraut; sprinkle with a little
chopped parsley for garnish,
if desired.
Chili-Topped Fried
Idaho Potatoes
For the chili
8 oz. 90% lean ground beef
1 large onion, chopped
2 teaspoons minced garlic
1 8-oz. can tomato sauce
1 tablespoon cider vinegar
1-2 tablespoons chili powder
(to taste)
1 15-oz. can red kidney beans,
Three Potato... Four
Make super spuds of Idaho potatoes with
toppings of all kinds from sour cream to
sauerkraut to chili and cheese
drained
1/4 teaspoon salt
For the potatoes
1/2 of 26-oz. package frozen
shoestring Idaho potatoes
2 tablespoons olive oil
Garnish suggestions:
2 green onions, chopped
1 jalapeno pepper, seeded and
minced
1 cup canned baby corn
1 small red pepper, chopped
Prepare the chili. (Chili can
be made ahead of time and
refrigerated; reheat before
serving.) Over medium-high
heat, in a medium stock pot,
cook the beef, onion and gar
lic for 5 minutes, or until
meat is no longer pink. Add
remaining ingredients and
simmer 5 more minutes.
Prepare the potatoes. Over
medium-high heat, in a large
non-stick skillet, heat olive
oil until hot. Carefully add
the frozen potatoes. Cook
potatoes, stirring and lifting
the bottom ones so they all
cook evenly, for 10 minutes.
Reduce the heat to medi
um-low. Oil the bottom of
a large Dutch oven or soup
pot; place the pot on top of
the potatoes to weight them
down (place something in
the pot to serve as a weight
-a brick or two works well).
Cook potatoes, weighted, for
another 4 minutes.
Remove brick and soup
pot; invert potatoes onto a
serving platter. Top potatoes
with the hot chili. Garnish
with your choice of chopped
green onions, minced jalap
eno, baby corn and chopped
red pepper.
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Idaho Potato Commission
A great meal for watching the football game, this dish tops homemade french fries with chili, cheeze and slices of
avocado. You could use your own chili recipe, but don’t take shortcuts with the potatos.
from Page iC
ham
1 cup light brown sugar
1/2 cup orange marmalade
1/2 cup Cointreau
2 tablespoons Dijon mustard
Oranges, sliced
2 bunches collard greens, washed and chopped
1 onion, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
2 15.5 oz cans black-eyed peas, drained
Preheat oven to 350 degrees. In a saucepan, reduce brown
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Brats, sauerkraut and Swiss Cheese make this dish outstanding.
sugar, orange marmalade, Cointreau and Dijon mustard.
Set aside. Bake ham for an hour. Brush glaze on ham,
anchor orange slices with toothpicks around the ham, brush
more glaze on slices and return to oven for another 30-45
minutes or until instant read thermometer reaches 140
degrees.
For the stew: blanch the collard greens in boiling water,
drain. Saute the onion and garlic in olive oil. Add collard
greens and black-eyed peas, cooking until beans are hot.
When ham has rested for a few minutes, remove tooth
picks, set orange slices aside, and slice ham. Garnish glazed
ham with caramelized orange slices.
HOUSTON HOME JOURNAL
Idaho Potato Commission