Scalloped Potatoes

Ok, when I think of scalloped potatoes I think side dish this recipe in in the main dish...so I guess you could have them for a main dish as well.

Scalloped Potatoes
Mrs. David Neal

5 medium potatoes
5 slices American cheese
1 1/2 cups milk
2 Tablespoon butter
2 Tablespoon flour
salt and pepper to taste

Peel and slice p[potatoes and arrange half of them in a 2 quart casserole. Top with half the cheese and flour. Dot with 1 Tablespoon butter. Add remaining ingredient, starting with potatoes, in layers. Pour milk over all. Bake 15 minutes at 400 degrees. Remove from oven and stir with fork . Return to oven for 30 minutes at 450 degrees.

Potato Griddle Scones

This recipe is from 1968....


Potato Griddle Scones
Mrs. M. P. Mapes

1 1/2 cups instant flour
1 teaspoon salt
2 teaspoon Baking powder
2 Tablespoon shortening
2/3 cup cold seasoned mashed potatoes
1 egg, eaten
3 Tablespoons milk

Cut shortening until granular. Blend in potatoes. Combine milk and egg and add to mixture. Add more milk if needed to make a dough hold together. Turn onto floured board and roll out to about 3/4-inch thickness. Cut into 2-inch squares. Place on a well greased hot griddle or fry pan. Cook very slowly 7 or 8 minutes. Turn only once. Serve with creamed tuna, salmon or chopped beef. Makes 8 to 10 scones.

Old-Fashioned Potato Candy

I love candy of any kind almost.

Old-Fashioned Potato candy

1 small potato, boiled
1 Tablespoon butter
1/2 teaspoon vanilla
1 box confectioners sugar
peanut butter
chopped nutmeats or colored sugar

Mash potato, butter and vanilla together. Gradually add enough confectioners sugar to make a rather stiff fondant. Roll flat, between 2 sheets of waxed paper, about 1/4-inch thick. Spread with crunchy peanut butter. Roll like jelly roll to 1 -1 1/2-inch pieces. Colored sugar may be made by dropping a few drops of food coloring into sugar and mixing well.
Other fillings such as chopped dates, candied fruits, may be used instead of peanut butter. Roll may be cut into several parts and each rolled in different sugars or nuts.

Potatoes Margaret

I love to fix potatoes!

Potatoes Margaret
Elsie Stitt

3 Tablespoon fine bread crumbs
1 pint sour cream
2 Tablespoon chives or onions, finely minced
6 medium potatoes, cooked and sliced
3 hard cooked eggs, sliced
1/4 cup butter

Lightly sprinkle a buttered 12 x 9 x2-inch casserole with 1 Tablespoon breadcrumbs. Combine sour cream, flour, and chives or onions. Place a layer of potatoes on bottom of casserole. Cover with 1/2 egg slices. Dot 1 Tablespoon butter and 1/3 of sour cream mixture. Repeat, ending with 1/3 of potatoes. Top with remaining sour cream mixture and sprinkle with bread crumbs. Dot with remaining butter. Bake 20 to 25 minutes at 350 degrees, or until heated thorough. Serves 6.

German potato Salad

Here is a good potato salad recipe from 1968. I know here in the Ozarks picnic season is gone but, potato salad can be eaten year round, at least that's my feelings.

German Potato Salad
Delores Schick

5 medium size potatoes
1/8 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon celery salt
pinch ground mustard
1 egg, beaten
1 teaspoon vinegar
1 Tablespoon celery leaves, optional
4 slices bacon
 Boil potatoes unpeeled. When cool, remove peelings and slice or dice. Mix together salt, onion salt,celery salt, mustard and beaten egg, vinegar and celery leaves. beat well. Cut bacon into small pieces and fry until crisp. Add bacon drippings to egg mixture and beat. Pour dressing over potatoes. Serve potato salad warm.

Mother`s Old Fashioned Pot Roast

This recipe is so good, brings back memories of and smells of yesterday. This recipe is from 1961.
Again it is from the Kansas City Kansan Silver Spoon Cookbook.



Mother~s Old Fashioned Pot Roast of Beef or Pork
Mrs. Carl Darrah

Basic recipe

1  3-to- 5 lb beef or pork roast
2 Tablespoon cooking fat or oil
1 Tablespoon salt
1 teaspoon black pepper
1 teaspoon monosoduim glumate ( I left this out)
2 whole bay leaves
6 whole black pepper seeds( I use the gourmet style peppercorns, like for your pepper grinder)
6 cups cold water ( add at different intervals)

Put cast iron Dutch oven or deep fryer on hottest fire. Add cooking oil. While this is heating combine salt, black pepper and monosoduim glumate together and rub all over roast. Place bay leaf and whole pepper seeds in pan, put roast in to sear ( brown well) all over, but do not scorch or burn. When completely browned and crusted in place in position you want to cook it in, and add 1 cup cold water. Cover with lid so steam can be vented. When liquid starts to boil, turn heat just low enough to keep boiling. After about 20 minutes it should sound like it is frying. When this occcurs, turn roast over and add 1/2 cup water, replace lid, let cook until " frying" bergins again. Turn roast over and add 1/2 cup water and continue turning and adding water until all water is used. Meat should be extremely tendr, juicy and deeply browned and of delicous flavor.

For vegetable dinner prepare the following while above is cooking.

Beef Dinner

1 whole potato per person, quartered
1 whole carrot per person, quartered
1 large stalk celery per person,quartered
1 whole sweet onion, cut into 8 wedges
1 leaf parsley, broken rather fine

When meat is cooked, remove from pan , add four cups water to juice, place vegetables in it, seasoning it lightly with salt and pepper, place meat on top of vegetables, bring to a boil, reduce heat and cook slowly until desired doneness for vegetable is obtained.
Arrange on large platter, meat in center and vegetables around the edge and sprig of parsely snd repeat vegetable arrangement around platter with parsley dividing the servings.

Pork dinner

1 whole potato per person, quartered
1 whole onion, cut into 8 wedges
1 whole parsnip per person, quartered
(other vegetables may be added if desired)

Cook as for beef dinner.

Russian Potatoes

These potatoes are really good and yummy. I bet they would be good with fresh potatoes dug from the garden, just had to put that in , as I am getting ready to plant some potatoes this week, hopefully before it rains.

Russian Potatoes
Mrs. Joseph W. Ruzick

4 medium potatoes
1 small onion, minced
salt and pepper
2 Tablespoons butter
3 Tablespoon sour cream

Peel and cube potatoes. combine with onion, salt and pepper. Cover with boiling water and simmer until tender. Drain. Add butter and sour cream and cover. shake pan gently. Let stand a few minutes before serving. Serves 4.

Farmer`s Pride Meat loaf

This meatloaf recipe is alittle different.

Farmer`s Pride Meatloaf
Elsie Stitt

3 large potatoes, peeled
2 large onions
1 large green pepper
1 apple, peeled and cored
1 3/4 pound top round, ground
1/4 pound sausage
1/4 cup crackers, finely crushed
1/4 cup undiluted evaporated milk
2 teaspoons salt
1/4 teaspoon pepper
2 eggs, slightly beaten
1 can ( 8 oz) tomato sauce

{ut potatoes, onion, green pepper and apple thru food chopped, using coarse blade. Mix lightly but thorough with remaining ingredients, except tomato sauce. Pack into loaf pan or shallow 2-quart baking dish. Cover with tomato sauce. Bake 1 1/2 hours at 350 degrees. Let stand 5 to 10 minutes before removing from pan. cut in squares. Serves 6 to 8.

Pork Chop and Scalloped Potatoes

Ok , here is another good recipe in which I think is comfort food. Pork Chops and Scalloped Potatoes Mrs. Fred Calovich 4 lean pork chops 1 1/4 teaspoon salt 4 cups thinly sliced potatoes 4 Tablespoon flour 1/4 teaspoon pepper 2 cups milk Season pork chops with 1/4 teaspoon saltr and brown on both sides. Boil potatoes 10 minutes. Drain and place in 1 1/2 quart casserole. Remove chops from skillet. Add flour, remaining salt and pepper to drippings. Stir in milk gradually and cook until smooth and thickened. Pour over potatoes . Place pork chops on top. Cover and bake 1 hour at 350 degrees, or until tender.

Hobo Dinner

Here is another recipe from 1967. This is a recipe for 1 person , but can make it for more then one by adding more ingredients. Hobo Dinner Mrs. Herbert Lipp 1 ground beef patty 5 slices potatoes 2 slices onion 3 slices carrots salt and pepper to taste 1 pat butter Arrange in layers, ground beef, potatoes, onion and carrots. Sal and pepper to taste. Wrap in foil, sealing well. Bake 30 minutes at 400 degrees. Open foil when ready to eat and dot vegetables with butter. Turnips and green pepper rings also may be added. Serves 1.

Potato -Pork chop Dinner

Here is an easy recipe and good as well. Potato-Pork Chop Dinner Mrs. H. Gargus 4 cups potatoes, sliced 3/4 cup milk salt and pepper to taste 6 pork chops Place sliced potatoes in baking dish. Add salt, pepper and milk. Brown pork chops. Drain on paper towels. Arrange on top of potatoes. cover and bake 1 hour at 350 degrees or until potatoes are done.

Potato and Onion Dish

I think this would make an excellent side dish instead of a main dish, in which is the catorgory that it was put in from the Kansan`s Silver Spoon Cookbook of 1967. I made it as a side dish. Potato and Onion Dish Mrs. doretha Todd 6 large potatoes 1 large onion 1 teaspoon salt 1/2 teaspoon black pepper 1 Tablespoon butter 1/2 cup water Peel and slice potatoes and onions. place in baking dish in layers. sprinkle each layer with salt and pepper. Add water and butter. Cover and bake at 350 degrees until potatoes are soft. May be garnished with cheese

Skillet Potatoes

This recipe is very good and easy to make. I added a can of mushrooms to it.This recipe is from 1967.

Skillet Potatoes
Mrs. Leila M. Callaway

4 cups thinly slice potatoes
1 can mushroom soup
2/3 cup milk
2/3 cup onions, minced ( ok I chopped)
1/2 teaspoon salt
pepper
paprika

Rub softened butter on inside of cold skillet. Combine soup, milk , onions, salt and dash of pepper. Pour half of soup over potatoes. Add remaining potatoes; then remaining soup mixture. Dot with butter and sprinkle with paprika. Cover and cook 40 minutes or until potatoes are done.