Smith Bros. shared this recipe with the Milwaukee Sentinel in 1982. My father who was a a Hellman’s mayo or nothing kind of guy and who hated green peppers may have passed on this salad, but the rest of us loved it. And if you agree with my dad, you can swap the ingredients, I will not tell.
1 qt. boiled potatoes diced
1 qt. Miracle Whip salad dressing
3 T. sugar
1/4 t. yellow food coloring
3/4 c. diced celery
3/4 c. diced green pepper
1/4 c/ diced onion
1/2 c/ dried sweet red pepper
Mix all the ingredients and chill 24 hours before serving.
A pretty simple, always delicious recipe for a cold Saturday night. The trick is in the beauty of the creamy sweet Wisconsin Russet Potato. This russet produces lovely, crispy fries that are soft inside and taste even better when watching high school hockey state tournaments!
Crispy Cottage Fries
6-7 Wisconsin White Russet Potatoes
1/2 – 1 stick salted butter, or vegetable oil
Preheat oven to 450 degrees F. Scrub the potatoes clean with steel wool. Cut in wedges about 1/4 inch thick and place into mixing bowl. Melt butter and pour to taste over cut potatoes, add salt, pepper, garlic powder, paprika and onion powder to taste and toss well.
Spread sparingly on large ungreased sheet pans (may use parchment paper) and place in hot oven. Let potatoes roast for 30-45 min., or until the bottom of the potatoes brown. Turn potatoes and contue roasting until crisp on the outside, and soft inside. Serve.
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) Continue reading →
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.