Mom’s recipe, as I remember it. My mother is a tremendous cook, but is ever improving and challenging her cooking. The dishes and appetizers she serves when entertaining rival any four-star restaurant; her guests are always floored. But, somehow, the things she prepared just for us, when we were kids, are the dishes loved the best.
Carol Zurawski’s Escalloped Potatoes and Ham
1½ lb. potatoes, peel and thinly slice as needed to keep from browning
1-1½ white onion, thinly sliced
1-1½ lb. ham, thinly sliced
½-1 c. flour
Brick, Swiss, or Monterey Jack Cheese, shredded (note: may use just about any variety of hard cheese, or use three cheeses and include parmesan cheese)
The Frugal Girl taught me how to make the absolute best potato bread; My kids devour it like candy! It is reprinted here for you. But, please, go to the site at http://www.thefrugalgirl.com/2010/10/wednesday-baking-potato-bread/ where there are beautiful step by step pictures and directions.
The Frugal Girl Potato Bread
Makes 2 loaves
1½ c. warm water (can use potato cooking water)
2 pkgs. active dry yeast (2¼ tsp. each)
1 c. mashed potato, made with fresh potato or with instant potatoes
This recipe comes from Chef Mike Weyer.
Karl Ratzsch’s Baked Potatoes Stuffed with Mushrooms
6 lg. baking potatoes
1 tbsp. bacon grease
1 leek. white part only, chopped
3 tbsp. melted butter
4 c. fresh mushrooms, finely chopped
1 egg yolk, lightly beaten
1 tbsp. heavy cream
White Pepper, Salt, grated Nutmeg, to taste
1. Rub potatoes with bacon grease and bake until done at 425° F. for about an hour. Remove from oven and cool slightly.
2. While potatoes are baking, in a larger frying pan, sauté’ leek in half of the butter for 1 min. Add mushrooms, then cover and continue cooking until all of the liquid disappears. Season with salt, pepper and nutmeg. Remove from heat, add beaten egg yolk.
3. Cut the top off the potato, scoop out pulp. Mash pulp and mix with the mushroom mixture, thin with cream, as desired.
4. Stuff potato shells with mixture and sprinkle with melted butter. Bake at 425° F. for 15 min.
This recipe was originally published in the Milwaukee Sentinel in 1977, but the Sentinel erred, listing the chicken bouillon ingredient twice and not enough cream. The recipe is corrected here.
Karl Ratzsch’s Potato Soup
1 onion, finely chopped
1 leek, finely chopped
½ gal. water
2 Maggi chicken bouillon cubes
Found this at http://www.razzledazzlerecipes.com/eatingout/eating_k/karlrap.htm and added it to my collection.
Karl Ratzsch’s Potato Dumplings
3 lbs. potatoes, peeled, cooked and mashed
1 C. hot milk
¼ C. bacon grease
3/4 C. diced, cooked bacon
¼ C. diced, cooked onion
½ tsp. ground nutmeg