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Country Discussion Topics
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Load of free spuds
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deadcarp    Posted 09-25-2003 at 22:02:43       [Reply]  [No Email]
i know i'm old fashioned, but i hate to waste food. as a result we have gathered and washed about a pickupload of free spuds - they don't last long so we hafta start using what we can. any good recipes out there with spuds, milk, cheese, eggs etc? :)


tatorman    Posted 09-27-2003 at 18:47:18       [Reply]  [No Email]
you can bury them and they keep real good... some folk dig a hole and put in some kind of container..we here in the hill just dig a hole big enough to hold tators and make a little mound above them. try a few and see how it goes there,where you is... use to do cabbage and apples the same way.


Linda    Posted 09-26-2003 at 10:59:51       [Reply]  [No Email]
Here is one of my son's recipes. It's great soup. Don't skip the wine vinegar step at the end! I hope you enjoy this.

Potato Leek Soup


Saute in a large stock pot:
1/4 cup olive oil
1/2 cup butter
1 onion diced
6 green onions/scallions, diced
6 leeks diced

Where the leeks start to go from light green to dark green, cut off and discard the dark green part. You want to use the white and light green parts of the leeks. About 1/2 inch from the bulb, slice lengthwise, turn leek and slice lengthwise again. Put leeks in lukewarm water, submerge, let sit, swish around, take out and run under cold water to wash grit out.

Saute olive oil, butter, diced onion, diced green onions, and leeks over med heat for 10 - 15 minutes.

Add 10 potatoes, peeled and diced.

Add a couple of cans (or more) of chicken broth or chicken base, and enough water to cover potatoes. The more chicken broth the better.

Bring to boil, cook potatoes approx 20 minutes or until done. Add salt.

In a separate skillet, add 1/8 cup olive oil
3 Tablespoons minced garlic
1 teaspoon crushed red pepper flakes

Saute over med/high heat until garlic just starts to brown

Add 4 Tablespoons red wine vinegar - cook a minute or two until it kind of foams up and add to soup.


Brian-2N    Posted 09-26-2003 at 09:00:59       [Reply]  [Send Email]
First of all, you shouldn't have washed them. Root crops keep better with the dirt on them.
When the potatoes get old, you can make potato pancakes. Old are good, as they are dry. I don't have my recipe book in front of me, but I remember it as 4-6 potatoes, 1 egg beaten, and a handful of flour. Grate the potatoes, then squeeze them through cheescloth to drain, but scoop the potato starch on the bottom of the bowl out of the water. Add the other ingredients and fry in a frypan with HOT shortening. Eat plain, or with applesauce or sour cream.
Darn-makes me want to head to the nearest German restaurant!


COON CATCHER CLAY    Posted 09-26-2003 at 04:51:29       [Reply]  [Send Email]
I keep my taters under the house on pallets that I get free at the local K-Mart.Put only one layer of taters on each pallet and put some rat bait with bacon grease or peanut butter on it nearby.One gopher can ruin a whole harvest of taters.They like to take a few bites out of each tater.My taters last two years put up like this but if it is wet under your house it won't work


Les    Posted 09-26-2003 at 05:03:02       [Reply]  [No Email]
Under my house is a cellar.


COON CATCHER CLAY    Posted 09-26-2003 at 05:29:35       [Reply]  [Send Email]
A cellar will work as long as it is not real warm or damp down there.Also try to keep it rather dark.If you have any windows tape cardboard or postcards over them


Les    Posted 09-26-2003 at 03:43:06       [Reply]  [No Email]
Whattaya mean, taters won't keep? Frow em in a nice dry bin down cellar where it's dark.


Maggie/TX    Posted 09-25-2003 at 23:11:08       [Reply]  [No Email]
Oh yeah.
Breakfast:
Fry up some bacon or sausage. Peel some spuds and cut into quarters and slice little and fry in the grease. Drain. Then, scramble some eggs and pour the fried potatoes into the eggs and cook. When you turn it out into a serving bowl, grate cheese over the whole thing. You can eat it plain or put into warmed flour tortillas with picante sauce.

Supper:
Got leftover ham? Spray a cassarole dish with cooking spray. Slice potatoes into rounds and line the dish. Add a layer of onions, a layer of ham, and a layer of grated cheese. Repeat until the dish is full. Then pour over the whole thing either a creamed soup or (BEST!) the liquid for making maccaroni and cheese. Top with grated cheese and cook until done. (I cook at 350 for about 45 min. to 1 hr, unless you parboil the 'taters first, then it's about 30 min.)


~Lenore    Posted 09-26-2003 at 07:03:04       [Reply]  [No Email]
Cold weather is coming (cool here),
a nice pot of homemade potato soup is hard to beat.



wvbill    Posted 09-26-2003 at 03:23:57       [Reply]  [Send Email]
You can can them and keep for a couple years.
you can slice into hope fries and fry till 3/4 done and keep in the freezer.
and why won't they keep?


toolman    Posted 09-26-2003 at 14:19:25       [Reply]  [No Email]
WHAT no tater wine recipies? shocked figured someone would have one of them.


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