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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jun 11, 2003
Page
10
Americans eat about 140 pounds of potatoes per person each year per the US Department of Agriculture. Potatoes fuel versatile meals from mashed to fries to hash browns and chips across fresh, frozen, dehydrated, and canned forms. Recipes below invite further potato dishes.
A pair of recipes from The Artist's Palate cookbook outline roasted potato wedges with paprika garlic and cayenne plus buttered carrots green onions and Lawrys seasoned pepper. Instructions cover oven baking at 400 and 350 degrees with optional grill packets yields 6 to 10 servings.
A Weight Watchers International recipe to make 16 three inch pancakes using potatoes, grated zucchini, onion, egg, flour, salt and pepper. Preheat to 450, brush sheets with oil, boil and cool potatoes, grate zucchini, mix with egg and flour, form pancakes, bake until browned and cooked through.
A Raleigh News & Observer piece invites readers to enjoy the strawberry harvest by picking at local farms and using simple dips. It lists chocolate, orange almond raspberry and balsamic sour cream dips, plus a lemony fruit salsa, and suggests rinsing berries with caps on before dipping. Call farms to confirm readiness.
Cream cheese and vanilla yogurt blend with orange marmalade in a processor until smooth. Rinse strawberries, line a mint leaf basket, place dip in center, surround with fruit, and serve with toothpicks. Makes 6 servings with calories per serving around 116.
Readers recall the Susan in midcentury women’s magazines and the Good Housekeeping Cookbook pages that taught scalloped potatoes. The piece notes how copies from 1951 to 1963 circulated among families, with tips to halve the recipe, add curry, or layer ham for variety. A quick dump cake dessert solution and a Duncan Hines box cake tip conclude.
Heating steps and ingredients outline a potato and onion bake with parsley and a milk sauce, yielding four servings with detailed nutrition. It also covers a cake mix apple pie treat baked in tube or 9 by 13 pans, yielding sixteen servings with per serving nutrition.
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