Page 20 - Florida Sentinel 9-25-15 Edition

Recipes
The Versatility of Potatoes The Versatility of Potatoes
Cheesy Hot Dog Potatoes
1 pkg. (10 oz.) cheesy au gratin potatoes 5 hot doges, sliced
1 cup broccoli florets
DIRECTIONS: Prepare Potatoes as directed on package, following Top of Stove Directions and stirring wieners and broccoli into potato mixture after 8 min. Squeeze Cheese Sauce over potato mixture; stir until well blended. Let stand several minutes to thicken before serving.
Pulled Chicken Potatoes
1⁄2 cup barbecue sauce
1⁄2 cup coarse ground mustard
1 Tbsp. + 2 tsp. apple cider vinegar, split 3 cups shredded rotisserie chicken
1/4 cup Miracle Whip dressing
3 cups coleslaw blend (cabbage slaw mix) 3 large hot baked potatoes (1-1/2 lb.), split
DIRECTIONS: Combine barbecue sauce,
mustard and 1 Tbsp. vinegar. Add to chicken in
large bowl; stir to evenly coat. Mix Miracle Whip and remaining vinegar until blended. Toss with coleslaw blend in medium bowl. Top potato halves with chicken and coleslaw.
How do you like your potatoes... roasted, baked, fried, scalloped or mashed. Take a break from the ‘usual’ way of eating potatoes and try something new.
Here are a few ‘new’ ways to use this versatile veg- etable – from breakfast to brunch and dinner to dessert (yes, I said dessert) – that everyone will love!
Sausage, Potato & Cheese Enchiladas
1⁄2 lb. breakfast sausage (turkey, beef or pork) 1 cup shredded hash brown potatoes
1 cup shredded cheddar cheese, divided
8 flour tortillas (6 inch)
4 eggs
1-1/4 cups milk
1 Tbsp. flour
1 scallion, chopped
DIRECTIONS: Cook sausage in large nonstick skillet on medium-high heat 5 min.; drain. Add hash browns; cook 5 min. Cool 10 min. Heat oven to 350oF. Add 1/2 cup cheese to hash brown mixture; mix lightly. Spoon down centers of tor- tillas; roll up.
Place, seam sides down, in 10x6-inch baking dish sprayed with cooking spray.
Whisk eggs, milk and flour until blended; pour over enchi- ladas. Cover. Bake 30 min. Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.
Optional: Sprinkle with scallions and serve.
Easy "Pierogi" Casserole
9 lasagna noodles, uncooked 4 cups hot mashed potatoes 1⁄2 cup chive & onion cream
cheese spread
6 green onions, thinly sliced
1 pkg. (3 oz.) real bacon bits, divided
2 cups shredded triple cheddar cheese
with cream cheese, divided
DIRECTIONS: Heat oven to 375°F. Cook
noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and cheddar; cover. Bake 33 to 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. before cutting to serve.
Mashed Potato Truffles
1⁄2 cup cold mashed potatoes* 1 cup dark chocolate chips
1⁄2 teaspoon vanilla
1⁄2 cup of topping for rolling
(cocoa powder, coconut flakes, powdered sugar or finely chopped nuts)
DIRECTIONS: In a small bowl, add the chocolate chips. Melt them in the microwave at 50% power, or in a double boiler. Melt slowly and stir often. When they have melted en- tirely, stir in the mashed potatoes. Add the vanilla. Stir, stir, stir. And stir until you can't stir any more. Place the mixture in the fridge to firm up for 30 minutes. Pour your rolling mix- ture(s) in little bowls and have them ready.
To form the truffles, take 1 tablespoon-sized hunks and roll between the palms of your hands. Roll in desired topping, then place on a baking sheet and refrigerate until firm. They will keep in the fridge for 1 week.
*Notes: Not sure how this recipes will turn out with flavored leftover mashed potatoes or instant potatoes. Try using Russet potatoes that are peeled, boiled, and mashed with a splash of cream, milk, butter and salt.
From Tonia Turner
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, SEPTEMBER 25, 2015