POTATO RECIPES

Au Gratin Potatoes

4 cups thinly sliced potatoes
1 medium onion, chopped
1/4 cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups (8 ounces) shredded Wisconsin Sharp Cheddar cheese - divided use
1/4 cup fine dry bread crumbs
Paprika
In a 2 quart saucepan, cook onion in butter until tender. Stir in flour, salt and pepper; cook over low heat until mixture is bubbly, stirring constantly. Remove from heat; gradually stir in milk and 1 1/2 cups cheese. Bring to a boil, stirring constantly; cook for 1 minute.
In an ungreased 1 1/2 quart casserole dish, place potatoes; cover with cheese sauce.
Bake, uncovered, at 325°F (160°C) for 1 hour.
Mix remaining cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika.
Bake, uncovered, at 325°F (160°C) for 15 to 20 minutes, until top is brown and bubbly.
Makes 4 servings.



Bacon Scalloped Potatoes

5 strips of bacon
1 onion, peeled and sliced
1 tablespoon butter
4 potatoes, peeled and sliced
1 (10.75-ounce) can condensed cream of mushroom soup
2/3 cup milk
1/8 teaspoon ground black pepper

In a large heavy skillet, cook bacon until crisp. Drain, allow to cool, then crumble; set aside.
In the same skillet, cook onion in butter until tender. Stir in potatoes, condensed soup, milk and pepper. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, 10 to 20 minutes.
Sprinkle bacon on top before serving.
Makes 6 servings.


Carnation Mashed Potatoes

2 pounds (about 6 medium) potatoes, peeled and cut into 1-inch chunks
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup (1/2 stick) butter or margarine

Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
Return potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and pepper.
Makes 6 servings.


Cheesy Potatoes

2 pounds russet potatoes, washed
1 tablespoon butter
2 cups BIMBO Bread Crumbs - divided use
2 cups (8 ounces) grated Monterey Jack cheese or Colby Jack cheese - divided use
4 large eggs
1 (7.6-ounce) can NESTLÉ Media Crema
2 cups milk
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper

Place potatoes in large saucepan. Pour in water to cover. Bring to a boil. Reduce heat to medium-low; cook for 20 to 25 minutes or just until skins begin to crack. Remove from water; cool. Peel and grate potatoes.
Grease 13 x 9-inch baking pan with butter. Sprinkle half of potatoes, 1 cup bread crumbs and 1 cup cheese in prepared pan. Repeat layers.
Preheat oven to 350°F (175°C).
Beat eggs lightly in medium bowl with whisk or fork. Beat in media crema. Stir in milk, salt and pepper. Pour over mixture in pan. Let stand for 15 minutes.
Bake for 35 to 40 minutes or until golden brown.
Makes 8 servings.

Cheesy Hash Brown Casserole

1 (32-ounce) package frozen hash brown potatoes, thawed
1 pound American process cheese, cubed
1 (10 3/4-ounce) can condensed cream of celery soup, undiluted
2 cups (16-ounces) sour cream
3/4 cup butter, melted and divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups corn flakes, crushed
In a large bowl, combine hash browns, cheese, soup sour cream, 1/2 cup butter and onion. Spread into a greased 13 x 9 x 2-inch baking dish.Sprinkle with paprika.
Combine corn flakes and remaining butter; sprinkle on top of casserole. Bake, uncovered, at 350*F (175*C) for 50 to 60 minutes or until browned and heated through.
Serves 8 to 10.

FISH

Classic Southern Fried Catfish

4 catfish fillets
2 cups vegetable oil, for frying
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

Rinse catfish fillets and do not dry. Preheat oil in a skillet or a deep fryer to 350°F.
Combine all dry ingredients in a large, resealable plastic bag and shake each fillet in it until coated with cornmeal.
Fry fillets in oil, rounded side down, for 3 to 4 minutes, then turn and cook another 3 to 4 minutes. Drain and then serve.
Makes 4 servings.


Cajun Fish

1 tablespoon vegetable oil
1 green bell pepper, seeded and diced
1/2 teaspoon dried oregano leaves
1 (10 3/4-ounce) can condensed tomato soup, undiluted
1/3 cup water
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound cod
Cooked rice for accompaniment
In a large skillet over medium heat, heat oil. Add diced green bell pepper and oregano; cook until tender-crisp, stirring often.
Add tomato soup, water, garlic powder, pepper, and cayenne pepper. Bring to a boil then add cod. Cover and cook over low heat for 5 minutes, or until the fish flakes easily.
Serve with the cooked rice.
Makes 4 servings.


Cajun Spicy Shrimp

1/4 cup butter
1/4 cup white wine
1 teaspoon garlic salt
1/2 teaspoon crushed rosemary
1/2 teaspoon paprika
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 pound fresh shrimp (or flash frozen shrimp), peeled and deveined (thaw if flash frozen)
In a large skillet, melt butter; add white wine, garlic salt, rosemary, paprika, oregano and basil. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes.
Add the shrimp and cook, turning shrimp over until the shrimp turn pink, about 5 minutes.
Makes 4 servings.

CORNISH HENS

Stuffed Roast Cornish Hens

2 cups kosher or 1 cup table salt
6 Cornish hens (each 1 to 1 1/2 pounds), trimmed of extra fat, giblets removed, rinsed well
3 cups prepared stuffing, heated until very hot (120 to 130*F / 50 to 55*C in microwave)
6 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 cup dry vermouth or white wine

Dissolve salt in 5 quarts of cold water in small clean bucket or large bowl. Add hens breast side down; refrigerate 2 to 3 hours. Remove, rinse thoroughly, pat dry, and prick skin all over breast and legs with point of paring knife.
Adjust oven rack to middle position and heat oven to 400* (205*C). Spoon 1/2 cup of hot stuffing into cavity of each hen; tie legs of each hen together with 10-inch piece of kitchen twine. Leaving as much space as possible between each bird, arrange them breast side down and wings facing out, on large (at least 19 by 13 inches) wire rack, set over an equally large roasting or jelly-roll pan. Whisk balsamic vinegar and oil in small bowl; set aside.
Roast until backs are golden brown, about 25 minutes. Remove pan from oven, brush bird backs with vinegar and oil glaze (reblending before each bird), turn hens breast side up and wings facing out, and brush breast and leg with additional glaze. Return pan to oven, add 1 cup of water, and roast until meat thermometer inserted into stuffed cavity registers about 150*F (65*C), about 15 to 20 minutes longer. Remove pan from oven again, brush birds with remaining glaze, return pan to oven, add another 1/2 cup water to pan and increase oven temperature to 450*F (230*C). Roast until birds are spotty brown and stuffed cavity registers 165*F (70*C), 5 to 10 minutes. Remove birds from oven and let rest for 10 minutes.
Meanwhile, pour hen jus from roasting pan into small saucepan, spoon off excess fat, add vermouth or wine, and simmer over medium-high heat until flavors blend, 2 to 3 minutes. Drizzle about 1/4 cup sauce over each hen and serve, passing remaining sauce separately.
Serves 6.