1 pound spinach
6 medium potatoes
1 medium onion
3 eggs, beaten
dash of pepper
¼ cup melted butter or margerine
1 teaspoon salt
Preheat oven to 350.
Wash spinach, chop fine, and set aside. Shred potatoes and onion into eggs. Add remaining ingredients and mix. Spread half of potato mixture in shallow baking dish (9x13” should be fine). Spread spinach as second layer. Top with remaining potatoes.
Bake for 30 minutes, or until potatoes are browned and done.
Makes 6 servings.
Ted Schwitzner
Technical Services Coordinator
Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts
Friday, June 10, 2011
Baked Potato Soup
½ lb. Turkey bacon
6 large potatoes, scrubbed
2 TB butter
2 large onions, chopped
4 cans chicken broth (14.5 oz each)
1 c. flour
3 c. milk at room temperature
¼ c. fresh parsley, minced
1 tsp. Dried thyme, crushed
1 tsp. Salt
1 tsp. Pepper
optional toppings: cheddar cheese, chives or green onions.
Cook turkey bacon until crisp (I usually use microwave) and finely chop.
Bake potatoes at 400 until soft – about 1 hour and let cool to room temperature; refrigerate. Remove skins (I usually leave some on) and chop. Put 1.5 cups of potatoes into food processor/blender with enough water to puree into a paste.
Melt butter in saucepan or dutch oven over medium-low heat. Add onions and cook until soft – about 10 minutes – stirring frequently. Heat chicken broth in separate pan until boiling. Gradually mix flour into onions and cook – stirring constantly for 3 minutes. Don’t brown the mixture.
Slowly add boiling broth to onion mixture, stirring constantly. Add potato paste and stir well. Simmer uncovered - 30 minutes. Stir frequently to keep from scorching.
Add bacon, milk, parsley, thyme, salt, pepper and remaining potatoes. Cover, simmer for 30 minutes. Again, stir frequently to keep from scorching. Garnish w/ cheese & chives or green onions.
Kim Butler
Archivist/Associate Director of Archives
6 large potatoes, scrubbed
2 TB butter
2 large onions, chopped
4 cans chicken broth (14.5 oz each)
1 c. flour
3 c. milk at room temperature
¼ c. fresh parsley, minced
1 tsp. Dried thyme, crushed
1 tsp. Salt
1 tsp. Pepper
optional toppings: cheddar cheese, chives or green onions.
Cook turkey bacon until crisp (I usually use microwave) and finely chop.
Bake potatoes at 400 until soft – about 1 hour and let cool to room temperature; refrigerate. Remove skins (I usually leave some on) and chop. Put 1.5 cups of potatoes into food processor/blender with enough water to puree into a paste.
Melt butter in saucepan or dutch oven over medium-low heat. Add onions and cook until soft – about 10 minutes – stirring frequently. Heat chicken broth in separate pan until boiling. Gradually mix flour into onions and cook – stirring constantly for 3 minutes. Don’t brown the mixture.
Slowly add boiling broth to onion mixture, stirring constantly. Add potato paste and stir well. Simmer uncovered - 30 minutes. Stir frequently to keep from scorching.
Add bacon, milk, parsley, thyme, salt, pepper and remaining potatoes. Cover, simmer for 30 minutes. Again, stir frequently to keep from scorching. Garnish w/ cheese & chives or green onions.
Kim Butler
Archivist/Associate Director of Archives
AuGratin Hash Browns
3 LBS frozen hash browns
16ozs sour cream
12ozs shredded cheddar
2 cans cream of potato soup
1 handful of dried minced onion
Thaw frozen hash browns. Mix all ingredients. Place in a large casserole dish and cover with tin foil. Use a sharp knife to cut a number of vent holes in the foil. Bake in 325 degree oven for 2 hours
June Johnson
Interlibrary Loan and Reference Services Assistant
16ozs sour cream
12ozs shredded cheddar
2 cans cream of potato soup
1 handful of dried minced onion
Thaw frozen hash browns. Mix all ingredients. Place in a large casserole dish and cover with tin foil. Use a sharp knife to cut a number of vent holes in the foil. Bake in 325 degree oven for 2 hours
June Johnson
Interlibrary Loan and Reference Services Assistant
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