Potato Rye Bread

4 c. unsifted rye flour
2 1/2 to 3 c. unsifted white flour
1 1/2 tsp. onion salt
1 T. caraway seed
3 pkg. dry yeast
1 c. water
1/2 c. molasses
2 c. mashed potatoes

Combine flours in large bowl. Thoroughly mix 2 cups flour mixture, onion salt, caraway seed and undissolved yeast. Combine water and molasses in saucepan and heat on low until liquids are very warm. Gradually add to dry ingredients and beat 2 minutes in medium speed. Beat on high speed for 2 minutes. Stir in enough flour mixture to make a soft dough. Turn out onto lightly-floured bread board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl; cover, and let rise until double in bulk. Punch down and divide dough in half. Shape into loaves; put in greased bread pans 4 1/2 × 8 1/2-inches. Let rise again and bake at 375° for 25 minutes, or until done.

German Caramel Rolls

2/3 c. shortening
1/2 c. sugar
1 tsp. salt
2 eggs
1 c. mashed potatoes
1 pkg. yeast
1 c. scalded milk
6 to 8 c. flour
1 to 2 c. brown sugar
1/2 c. sugar (additional)
Cinnamon, to taste
1 pt. whipping cream
1 c. chopped walnuts (opt.)

Combine shortening, sugar, salt, eggs and mashed potatoes; cream well. Dissolve yeast in milk and add to creamed mixture. Add flour (enough to make dough stiff); knead well. Let rise until double.

Roll out on sugar into large rectangle (approximately 10×30-inches). Spread butter on top and sprinkle with 1/2 cup sugar and cinnamon, to taste. Starting on the 30-inch side, roll up firmly. Cut to desired thickness. Coat inside of pan with brown sugar. Place rolls in pan and let rise 1 hour. Pour cream over rolls and bake approximately 30 minutes in a 400° oven, until tops are brown. Remove from oven and immediately turn rolls out onto aluminum foil. Yields approximately 2 dozen.

Potato Fritters

4 med. potatoes*
4 T. flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 lg. eggs, beaten lightly
2 tsp. vegetable oil

*Chop coarsely with food processor; squeeze out extra moisture with a towel.

Combine potatoes, flour, salt and pepper. Stir in the eggs and 2 tablespoons oil. Mix thoroughly. Drop heaping teaspoonfuls into hot oil, 1/2-inch deep in fry pan; very hot. Do not crowd or they will become mushy. When bottoms of fritters are crispy and golden, turn and brown other side. Drain on paper towels. Serve hot and dip in French onion sour cream.
Yum Yum!!

Joanne Halverson

Cheesy Oven Fries

3 med. potatoes
1/3 c. grated Parmesan cheese
3/4 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. paprika
3 T. butter or margarine

Wash potatoes well and cut each into 8 wedges; set aside. Combine Parmesan cheese, salt, garlic powder and paprika, stirring well. Dip potato wedges into melted butter and arrange in a single layer on lightly-greased 10×15-inch pan. Sprinkle cheese mixture over spuds. Bake, uncovered, at 375° for 40 minutes, or until tender and browned.

Jane Shephard

Nacho Potato Snacks

1 lg. potato
Hot taco sauce
1 (4 oz.) can chopped chilies
1 c. shredded Cheddar cheese

Preheat oven to 350°. Cut about 20 thin slices of potato with peeling to outside. Place in single-layer on greased baking sheet. Put taco sauce on each slice, then top with chilies and cheese. Bake about 25 minutes, or until potato is tender and cheese is melted. Serve warm.

Clarice Schmidt

Baked Herb Chips

Scrub 4 potatoes. Leave skins on. Slice thin, rinse with water and blot with towels. Lay slices in buttered pan (9×13-inches). Sprinkle with thyme, dill weed, lemon, pepper, parsley flakes and paprika. Bake, uncovered, in oven at 400° for 45 minutes. Serve immediately.

Mary Jane Herz

Caviar Potato Appetizers

Leave skins on the potato. Slice in rounds of 1/4-inch-thickness. Sauté the rounds in butter until they are warmed through, but still firm. Place a dab of sour cream on each round and a dab of caviar on top of the sour cream. Serve warm. (Use either red or black caviar.)

Carol Aarestad

Red River Valley Potato Pickles

1 qt. raw potatoes, peeled and sliced
1 lg. onion, sliced
1 lg. green pepper, sliced
1 clove garlic, chopped fine
2 T. salt

Mix all ingredients and add crushed ice to cover top; mix thoroughly. Let stand 1 1/2 hours. Drain. Mix with brine syrup.

1 c. sugar
1/2 tsp. celery seed
1 tsp. mustard seed
1/2 c. vinegar
1/2 tsp. turmeric

Heat to a good boil and pour over. Makes 1 quart of pickles.

Margaret Sondreal

Hot Potato Skins

Bake potatoes until tender. Cool, cut in quarters lengthwise, then in half crosswise, to form 8 sections. Scoop out potato pulp, leaving about 1/4-inch. Brush skins on both sides with melted butter and a little soy sauce. Bake at 500° until crisp, about 10 to 12 minutes. Serve with assorted dips or add shredded cheese and crumbled, cooked bacon, then heat until cheese melts.

Clarice Schmidt