Low-Fat Stuffed Potatoes

6 lg. baking potatoes
Low-fat cottage cheese
1 T. light mayonnaise
1 egg
1 packet Hidden Valley Ranch dressing mix

Bake potatoes until tender. While hot, cut in 1/2 lengthwise and scoop potato into bowl, saving potato shells. Add remaining ingredients to potato mixture and whip, using electric mixer, until smooth. Spoon back into the shells. Sprinkle with paprika, if desired. Potatoes can be frozen at this point for later use, or heated at 350° for 30 minutes.

Denise Karley

Klub (Potato Dumplings)

Ham bone with meat
8 to 10 lg. potatoes
2 tsp. salt

Boil ham in a large kettle. Peel and grind potatoes. Add salt and enough flour to make a stiff batter. Dip hands in cold water and slowly shape dough into balls and drop into boiling ham juice. Boil slowly for 1 hour. Serve with butter, salt and pepper.

Note: Very good warmed up by placing into frying pan with butter. Serve with butter or syrup, salt and pepper.

Mae Holm


4 raw potatoes, sliced
1 lb. hamburger, seasoned to taste
1 can mixed vegetables
1 can tomatoes
1 can tomato soup

Arrange potatoes, hamburger and vegetables in layers in a casserole. Pour tomatoes and tomato soup over all. Bake 1 1/2 hours at 350°.

Mae Holm

Pepperoni Hot Dish (2)

6 to 7 sliced potatoes
3/4 lb. browned hamburger
1 can Cheddar cheese soup
1 can milk
1 can tomato soup
1/2 tsp. salt
2 tsp. oregano
1 pkg. pepperoni slices
4 to 6 oz. shredded Mozzarella cheese
1 c. Parmesan cheese

Put peeled, sliced potatoes in a greased 9×13-inch pan. Place browned hamburger over potatoes. Heat Cheddar cheese soup and milk in pan; pour over potatoes and hamburger. Mix tomato soup, salt and oregano together; pour over mixture. Place pepperoni slices on top. Bake at 350° for 1 hour. Remove from oven; top with Mozzarella and Parmesan cheese. Bake until slightly browned.

Sue Schindler

Potato Pancakes (1)

Grate 2 cups raw potatoes into 1/4 cup milk. Drain off milk and add 1 egg (well beaten), 2 tablespoons flour, and season with salt and pepper. Add 1 tablespoon onion, minced. Drop by spoon onto wellgreased pan. Brown both sides.

Mae Holm

Breakfast Casserole

1 (16 oz.) pkg. shredded hash browns
1 sm. onion
1 green pepper
2 c. cooked, cubed ham
1 T. butter or vegetable oil
12 eggs
1 c. milk
1 tsp. salt
1/2 tsp. pepper
1 c. shredded Cheddar cheese

Preheat oven to 350°. In medium bowl, thaw hash browns. Chop onion, green pepper and ham. In skillet, sauté onion and green pepper in margarine until vegetables are tender. Add ham and stir. In large bowl, lightly beat eggs, milk, salt and pepper. Add ham mixture, potatoes and cheese. Pour all into buttered 9×13-inch pan. Bake 30 minutes, until eggs are set. Variation: Sprinkle more cheese, dried parsley flakes, bacon and sausage, if you wish.

Mae Holm

Rancher’s Supper Stew

2 T. shortening
2 T. chili powder
1 1/2 lb. beef or venison, cubed
1 env. onion soup mix
2 (1 lb.) cans whole tomatoes
1 c. water
2 med. carrots, sliced
1 sm. green pepper
1/2 c. celery
2 med. potatoes, diced

In large skillet, melt shortening and brown meat. Add soup mix, tomatoes, water and chili powder. Cook, uncovered, for 30 minutes. Add carrots, green pepper, celery and potatoes. Cook, covered, approximately 45 minutes, until vegetables are tender. (Crock-pot for about 8 hours.)

Maxine Block

Swedish Potato Balls (“Svensk Potatisbulle”)

Boil water. Add 1/2 tablespoon salt.

2 lb. potatoes
1 T. syrup (Karo-corn)
Dried bread crumbs (for breading)
1 tsp. salt
1 egg
2 T. butter (for frying)

Clean potatoes. Boil the water and add salt. Put potatoes in water and let them boil until soft. Discard the water, peel the potatoes and mash them. Whip in the egg and add the syrup. Add pepper, to taste. Form the mix in the hand to oblong round balls and fry them in the butter, after having rolled them in the bread crumbs. Make certain the frying pan is hot, so balls are fried golden brown. If preferred, serve potato balls with Swedish lingonberries or local store cranberries.

Lars Larson

Crock-Pot Potatoes

2 to 3 lb. frozen hash browns, slightly thawed
1 can cream of mushroom soup
1 c. Cheddar cheese
Onion, to taste
Salt & pepper, to taste
Sm. ctn. sour cream

Mix all in crock-pot. Cook on high for 4 hours. Note: I like this for potlucks – good with ham added.

Colleen Anderson

Layered Potato Casserole

Ground beef (uncooked)
Onions (opt.)
Carrots, sliced
Potatoes, sliced
Bacon strips (uncooked)
1 can cream of mushroom soup

On bottom of casserole, place a layer of bacon strips. In the following order, layer; ground beef, onions, carrots, potatoes. Salt and pepper each layer. Top with a layer of ground beef and bacon strips. Pour 1 can cream of mushroom soup over all. Bake, uncovered, at 350° until vegetables are tender (1 hour and 15 minutes).

Diane Otto