Potato Chips Top
6 potatoes, peeled
Fat for deep frying
Salt to taste
Slice potatoes paper thin: soak in cold water for 1 hour. Drain; pat dry between paper towels. Place just enough potato slices in frying basket to cover bottom. Fry in hot deep fat for 3 minutes or until lightly browned, shaking basket frequently. Drain on paper toweling; sprinkle with salt.

Cheese Potato Sticks Top
Potatoes
pepper
Butter
grated cheese
Onion salt
After peeling, or leave skin on, cut 1/4” sticks. Place sticks from each potato on individual pieces of foil; sprinkle with salt, pepper and cheese. Dot with butter and seal foil. Bake at 350 degrees for 30 minutes or cook over coals with barbeque oven.

Hot Potato Dippers Top
18 sm. new potatoes, unpeeled
1 clove garlic, minced
1 stick (1/4 lb.) butter
1 T. chopped parsley
Salt and pepper to taste
Bake potatoes, (greased and pierced) or boil if preferred. Cream butter. Then add rest of ingredients. Serve potatoes and sauce in separate bowls. Serve sauce at room temperature if made ahead and refrigerated. Makes 4 to 6 servings.

Potato Canapes Top
Dried beef
Mustard
Mashed potatoes
Spread strips of dried beef with mustard, put small spoonful of mashed potatoes at one end and roll. Secure with toothpicks and broil. Serve appetizer hot.

Potato Puffs Top
2 1/2 lbs. potatoes, peeled, broiled and mashed
1 C. water
1/2 C. (1 stick) butter
2 tsp. salt
1 C. flour
4 eggs
1 tsp. nutmeg
1/2 tsp. fleshly ground pepper
oil for deep frying
Combine water, butter and salt in saucepan; bring to tolling boil over medium heat. Add flour all at once, stir vigorously until mixture is smooth and leaves side of pan, forming a ball. Remove from heat, add eggs, one at a time, beat well after each addition until mixture is completely smooth. Stir mashed potatoes, nutmeg and pepper into flour mixture and mix well. Heat oil to 375 degrees. Shape into 1” balls with tablespoon. Drop a few at a time in hot oil and cook 2 t o3 minutes, until brown. Do not over cook or puffs will crack. Puffs can be made in advance and reheated in 375 degrees oven for 10 to 15 minutes, until crisp. Makes 72- 1” puffs.

Blini Top
2 C. diced or cubed raw potatoes
2 eggs
1 med. onion
1 tsp. salt
1/4 C. parsley
1/4 C. flour
Put in blender half of diced potatoes, eggs, onion, salt, and parsley. Cover, and turn on high. Uncover, and with motor running add flour and remaining potatoes. As soon as last potato cube is added turn blender off. Fry tiny pancakes, (half dollar size), in _” deep fat. When light brown on both sides, remove. Drain well on paper towel. Serve with sour cream and caviar. To freeze, when cold, layer with wax paper on aluminum tray and wrap for freezer. Reheat in 450 degrees oven. When hot and brown drain well on paper towels. They freeze well and keep for moths.

German Potato and Sauerkraut Balls Top
1/4 C. mashed potatoes
1/2 C. onion, chopped
1-16 oz. can sauerkraut
2 eggs
1 lb. lean ground beef
2 T. flour
Seasoned bread crumbs
Drain sauerkraut and chop a little. Mix meat, sauerkraut and onion. Add potatoes, flour and egg; stir together. Roll into balls, then roll into crumbs. Deep fry and serve hot with your favorite dipping sauce.

Basic Potato Soup Top
5 C. potatoes, diced
3/4 C. onions
3/4 C. celery
2 qts. Vegetable or chicken stock
1 C. powdered skim milk
Salt, pepper and
parsley to taste
In a heavy 6- quart saucepan, place diced potatoes, celery, onions, and all but 1 cup of stock. Place on medium heat and bring to boil (keep saucepan partially covered), simmer on low heat for about 40 to 50 minutes or until vegetables are tender. Season with a few grindings of salt and fresh pepper. Combine powdered skin milk with 1 cup of warm stock, using a wire whisk. Stir into soup mixture and simmer over low heat for about 5 minutes, stirring constantly. Ladle the soup into a tureen or individual soup bowls and garnish with finely chopped parsley. Makes 6 to 8 servings

Potato and Leek Soup Top
6 firm leeks (1” in diameter)
Butter
12 potatoes, peeled and diced
3 qts. Homemade chicken stock
salt and pepper to taste

Using only the white and green part of the leeks, divide into long strands. Sauté in butter. Gently cook potatoes and leeks in chicken stock until tender. Season with salt and pepper and bring to a boil; lower heat and allow to stand for 10 minutes covered; then taste and adjust the seasoning. Puree if desired. Make 10 to 12 servings.

Potato Biscuits

1/2 C. warm mashed potatoes
2 T. sugar
2 T. shortening
1/2 C. hot milk
1 tsp. salt
3 1/4 C. flour
1 pkg. dry yeast

Mix potatoes, sugar, shortening, hot milk, salt and _ cup of the flour in a large bowl and let cool to lukewarm. Stir the yeast into _ cup warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast to the first mixture and beat vigorously. Cover and let rise in a warm place until light. Stir, add the remaining 3 cups of flour and mix well. Cover and let rise again to double in bulk. Turn out onto a lightly floured board. Pat the dough until it is 1/4” thick and cut into 2” rounds. Place the rounds about 1” apart on a greased baking sheet; cover and let rise until almost double. Preheat oven to 425 degrees. Bake biscuits for about 15 minutes. Makes about 15 biscuits.

Potato Pie Dough
3/4 C. mashed potato
1 tsp. salt
2 C. eggs
8 C. flour
1 T. butter
Measure all ingredients in bowl, mix well with hands. Divide dough and roll as for pie dough using flour liberally. Use with any chicken or beef pot pie recipe. Delicious.

Potato Rolls
2/3 C. shortening
6 to 6 1/2 C. all-purpose flour, divided
1 C. mashed potatoes
2 1/2 tsp. salt
2 eggs
2 pkgs. Dry yeast
2/3 C. sugar
1 1/3 C. warm water

Cream shortening and flour. Add potatoes, salt and eggs. In small bowl, dissolve yeast in 2/3 cup warm water. Add to creamed mixture. Beat in 2 cups of remaining flour. Add enough remaining flour to form soft dough. Do not knead, shape in a ball. Place in greased bowl, turn to grease top. Cover, let rise until doubled, about 1 hour, in warm place. Punch dough down and divide into 3 portions. Shape each portion into 15 balls. Arrange balls in 3-9” greased, round baking pans. Cover, let rise about 30 minutes or until doubled. Bake for 20 to 25 minutes at 375 degrees. Remove from pans, cool on wire racks. Makes 45 rolls.

Potato Salad
6. C. potatoes, diced
1 C. mayonnaise
1 tsp. vinegar
1/2 tsp. celery seed
1 tsp. mustard
Salt and pepper to taste
1/2 C. onion, chopped
3/4 C. celery, chopped
2 hard-boiled eggs, chopped(whites only)

Peel potatoes, dice and add to 3 quarts boiling water. Cook 6 to 8 minutes or until tender. Mix together mayonnaise, vinegar, celery seed, mustard, salt and pepper. Add onion, celery, egg whites. Serves 10.

Baked Potatoes
Potatoes (1 baking potato per serving)
Preheat oven to 425 degrees. Scrub baking potatoes with brush. Pat dry. Prick with fork. Wrap in foil (optional). Bake 70 to 80 minutes until tender.

Home Fries
3 T. margarine
3 med. Potatoes sliced and separated
1/8 tsp. garlic powder
Salt and Pepper to taste
1 sm. Onion, thinly sliced and separated
In large skillet, melt margarine. Layer potatoes in skillet. Sprinkle with garlic powder, salt and pepper. Cook, covered, 8 to 10 minutes. Add onion rings. Cook, uncovered, 8 to 10 minutes more or until potatoes are tender and browned, turning frequently. Use more margarine if needed. Serves 4.

French Fries
4 med. Potatoes
Peel, if desired. Cut potatoes in strips _” wide. To keep from darkening, place in bowl of cold water. In heavy 3-quart saucepan or deep fryer, heat shortening or cooking oil to 375 degrees. Pat potatoes dry to prevent splattering. Add potatoes, a few at a time, to hot oil. Fry 5 to 6 minutes, remove when golden brown to paper towel to drain. Keep potatoes warm in 300 degrees oven, if desired, while frying remaining potatoes. Serves 4 to 6.

Boiled Potatoes
Potatoes
salt (optional)
Place scrubbed potatoes of uniform size into boiling water. Do not soak in cold water before cooking. Cover and cook until tender, keep water at rapid boil. Drain and shake in pan over heat to dry. Potatoes may now be peeled or served with skins on.

Scalloped Potatoes
4 C. thinly sliced potatoes
1 med. Onion, thinly sliced
2 T. flour
2T. butter or margarine
Salt and pepper
Hot milk, about 1-1/2 C.
Put layer of potatoes and onions in a well buttered casserole. Sprinkle with some of the flour and salt and pepper. Top with some of the butter. Repeat the layers. There should be 3 to 4 layers. After dotting the top with the last of the butter, pour in the hot milk to almost cover to potatoes, cover. Bake in a preheated 350 degrees oven about 45 minutes. Remove cover and bake 15 minutes longer. Makes 3 to 4 servings.

Double Baked Potatoes
Baked potatoes
Butter
Milk
Process cheese spread with bacon
Salt and pepper
Preheat oven to 375 degrees. Slice tops from baked potatoes, scoop out insides. For each potato, add 1 tablespoon butter, 1 tablespoon milk and 2 tablespoons cheese spread. Mix until well blended, season to taste. Fill shells, place on baking sheet. Bake at 375 degrees for 20 minutes or until lightly browned.