#21 - Potato Doughnuts - Judy Aulik
1 1/2 cups sugar
5 cups flour
3 eggs well beaten
1 cup buttermilk (sweet milk may also be used instead of buttermilk with 3 tsp. baking powder)
2 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
3 Tbsp. melted shortening
Beat mashed potatoes, add shortening, beaten eggs and milk. Sift dry ingredients together, add to liquid. Roll out and cut, then fry in deep fat.

#22 - Peas & Potatoes - Alan White
7 medium potatoes, diced and boiled
1 quart half and half
1 lb peas
1/4 lb ground beef, cooked and drained
1 medium onion, saut*ed
1/4 cube butter
salt, pepper and garlic to taste
In a large covered pan simmer all ingredients.

#23 - Potato Soup or Clam Chowder - Alan White
5 or 6 medium potatoes, diced
2 cups chicken stock
2 cups half and half or milk
1 medium onion, diced and saut*ed
1 or 2 carrot, shavings
Boil potatoes in water until slides off fork. Drain and wash potatoes. Place, chicken stock, half and half or milk and potatoes into large covered pan until desired thickness. Add saut*ed onion. Add carrots for color. NOTE: For Clam Chowder add 2 - 6 1/2 oz cans of clams.

#24 - Turkey Pot Casserole - Alan White
2 cups cream of celery soup
2 cups cream of potato soup (homemade is best)
6 cups cooked cut-up vegetables
1/4 tsp. pepper
2 cups turkey, cooked and cubed
1 pkg. 7 1/2 or 10 oz refrigerated biscuits or baking powder biscuits
Mix all ingredients together. Place mixture in 3 quart casserole dish. Arrange biscuits around sides of casserole dish. Bake at 400¡ for 25 minutes or until hot and biscuits are golden. NOTE: Soups, vegetables and turkey must be added warm, all your cooking is the biscuits.B

 #25 - Parmesan Potatoes - Phyllis Kirchner
4 large russet potatoes, cut lengthwise into 8thâs
1/4 cup olive oil
2 garlic cloves, finely chopped or garlic powder salt and pepper to taste
1/2 to 1 tsp. dried crushed red pepper
1 cup freshly grated Parmesan cheese
1 Tbsp. fresh basil, chopped
Position rack on lowest third of oven and preheat to 375¡. Place potatoes in roasting pan. Add oil, red pepper and garlic. Toss to coat. Season with salt and little pepper. Bake until tender on inside and crusty on outside, turning once, about 1 hour. Sprinkle with Parmesan cheese and basil. Put back in oven to melt cheese.

#26 - Sloppy Joe Barbecue Sauce - Idaho Potato Commission
25 US #1, 90 count Russet Burbank potatoes, baked 5 lbs. Boneless pork shoulder, cut into 1/2 inch cubes
1 lb. onion, sliced
2 Tbsp. dried leaf basil, crumbled
9 cups beef broth
1 1/2 cups cider vinegar
4 oz. sugar
1 1/2 cups catsup
2 tsp. salt
1 Tbsp. pickling spices
3 oranges, sliced thinly and chopped with skin
5 Tbsp. cornstarch
In a large rondo, stir pork over medium heat until well browned. Add onion slices and basil; cook until onion is tender. Add beef broth; bring to a slow boil. Stir in vinegar, sugar, catsup and salt. Wrap pickling spices in cheesecloth to resemble bouquets garnish, add to mixture with orange slices. Simmer 1 hour until pork is tender. Remove 1/3 cup BBQ sauce from pot and combine with cornstarch in a small bowl. Add back to the pot and bring to a boil to thicken. Cook 1 minute. Keep warm. To Serve; spoon 3/4 cup Sloppy Joe mixture over each blossomed baked Idaho potato. Serves 25.

#27 - Idaho Newburg -Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
4 oz. butter
12 oz. shallots, chopped
1 pt. dry sherry
2 1/2 qt. heavy cream
1 6 ounce can tomato paste
6 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1/4 tsp. cayenne pepper
5 lbs. medium shrimp, peeled and deveined*
1 1/2 cups sliced green onion tops, divided
In a large rondo melt butter; add shallots and saut* until tender, and all moisture is evaporated. Remove pot from heat, add sherry. Return to heat and bring to a boil. Reduce to half. Slowly add heavy cream, stirring constantly. Bring to a boil, reduce heat; add tomato paste, stir to combine. Add Worcestershire, salt, pepper and cayenne. Cook until sauce is thickened. Add shrimp. Simmer at low heat to cook shrimp (8 minutes). To serve: Spoon 1/2 cup sauce with 3 ounces shrimp over each blossomed, baked Idaho potato. Garnish with sliced green onions; 1 tablespoon per blossomed Idaho potato. Serves 25. * Crabmeat or lobster may be substituted.

#28 - Warm Walnut Chicken SaladâN Potato -Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
3 1/2 lbs. boneless cooked, chicken, chopped
1 lb. celery, diced
1 lb. carrots, shredded
6 red apples, cored and chopped with skin
4 cups mayonnaise
2 cups milk
2 1/2 cups sour cream
1 tsp. salt
3 tsp. pepper
6 cups shredded lettuce, divided
6 Tbsp. chopped walnuts, divided
Combine chicken, celery, carrots and apples in a large mixing bowl. In a large rondo combine mayonnaise, milk, sour cream, salt and pepper. Bring to a slow simmer. Add chicken mixture, heat through. To serve: Top each blossomed potato with 3 Tbsp. shredded lettuce. Spoon 3 ounces chicken salad over each blossomed baked potato. Garnish with tsp. chipped walnuts per potato. Serves 25.

#29 - Creamy Polynesian Pineapple and Ham Topping -Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
8 oz. butter
1 lb. onion, chopped
2 lbs. red pepper, chopped
3 oz. flour
2 1/2 quarts milk, heated
1 No. 10 can pineapple chunks, drained (reserve 2 cups juice)
2 Tbsp. cider vinegar
2 tsp. hot pepper sauce
1 tsp. salt
1/4 cup Dijon-style mustard
4 1/2 lbs cooked ham, diced
1 1/2 cups chopped parsley, divided
In a large rondo melt butter; add onions and red peppers and saut* until tender (10 minutes). Add flour and cook 5 minutes until thick roux is formed. Remove from heat. Slowly pour in heated milk a little at a time. Stir until mixture is thickened. Return to low heat. Bring to boil. Reduce heat. Combine reserved 2 cups pineapple juice, vinegar, hot pepper sauce and slat; add to cream sauce. Simmer 3 to 5 minutes. Add mustard, pineapple chunks and ham, heat thoroughly. To serve; Spoon 1/2 cup sauce with 3 ounces ham and 3 ounces pineapple over each blossomed baked Idaho potato. Sprinkle with parsley. Serves 25.

#30 - Louisiana-Style Chicken Creole & Potato -Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
3 1/2 lbs. cooked, shredded chicken
1/2 cup vegetable oil
2 lbs. Polish sausage (kielbasa), sliced
6 oz. butter
2 lbs. onions, chopped
2 lbs. green pepper, chopped
1 lb. celery, chopped
6 cloves garlic, chopped
3 oz. flour
1 qt. chicken broth
64 oz. (2/3 No. 10 can) canned tomatoes
64 oz. (2/3 No. 10 can) tomato sauce
2 Tbsp. dried leaf oregano, crumbled
1 tsp. salt
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. dried leaf thyme, crumbled
1 tsp. dried leaf basil, crumbed
3 bay leaves
1 1/2 cups chopped parsley, divided
Heat oil in a large rondo; add sliced sausage until golden brown. Remove from pot and set aside. Melt butter in rondo; saut* onions, green pepper, celery and garlic until vegetables and onions are tender. Add flour; cook until a slightly thickened roux is formed (approximately 5 minutes). Add chicken broth, tomatoes and tomato sauce. Bring to a boil, reduce heat. Add seasonings and simmer 20 to 30 minutes. Add bay leaves. Add cooked chicken pieces and sausage; heat through. To serve: Spoon 4 ounces chicken Creole over each blossomed baked Idaho potato and garnish with chopped parsley. Serves 25.

#31 - Luscious Low-Cal Potato -Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
5 1/2 pt. creamed cottage cheese
2 1/2 pt. plain yogurt
9 oz. blue cheese, crumbled
3 1/2 oz. chopped parsley
3 1/2 oz . chopped fresh chives
1/2 cup chopped fresh chives, divided
Combine cottage cheese, yogurt, blue cheese, parsley and 3 1/2 ounces chives in bowl of food processor; process until smooth. To serve: spoon 4 ounces blue cheese topping over each blossomed baked Idaho potato. Garnish with chopped chives. Serves 25.

#32 - Tuna Salad Florentine Topping -Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
61 oz. (5 No. 2 cans) tuna, drained
19 oz. celery, chopped
10 oz. shredded, carrot
8 oz. green onion, chopped
3 pt. plain yogurt
1 cup sour cream
1 tsp. salt
1 tsp. pepper
3 cups shredded fresh spinach, divided
In a large mixing bowl, combine tuna, celery, carrot and onion. In small bowl, combine yogurt, sour cream, salt and pepper. Add to tuna mixture and combine thoroughly. To serve: place 2 Tbsp. shredded spinach over each blossomed baked Idaho potato; spoon 4 ounces tuna salad over spinach. Serves 25.

#33 - Beef Stroganoff Topping - Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
8 oz. (1/2 cup) butter
6 lbs. tender cut of beef (such as top sirloin), cut in strips 1/2-inch by 2 inches
3 lbs. fresh mushrooms, thinly sliced
2 lbs. onions, sliced
2/3 cup flour
7 cups beef broth
1 1/3 cups dry white wine
1/3 cup Dijon-style mustard
1/2 tsp. ground pepper
3 cups sour cream
In large rondo over high heat melt butter. Add beef and quickly brown on all sides; set aside. In same rondo saut* mushrooms until tender; add to beef. Add onions to rondo and saut* until tender, about 5 minutes. Add flour; cook 5 minutes, stirring constantly. Slowly add broth and wine; cook, stirring constantly until mixture boils and thickens. Stir in mustard and pepper and reserved meat and mushrooms. Cook 5 minutes longer. Just before serving, stir in sour cream. Do not boil. To serve: 3/4 cup stroganoff mixture over blossomed baked Idaho potato. Serves 25.

#34 - Sausage Special - Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
6 lbs. sweet sausage, sliced
1 1/4 lbs. red peppers, sliced
1 1/4 lbs. green peppers, sliced
2 lbs. onions, sliced
2 1/2 cups Dijon-style mustard
1 3/4 cups dry white wine
1 1/2 tsp. ground black pepper
Saut* sausage in large rondo or steam-jacketed kettle, stirring occasionally. Add peppers and onions; stir often. Cook until vegetables are crisp-tender (8 to 10 minutes). Stir in mustard, wine and pepper. Cook, stirring constantly, until mixture is reduced and thickens. To serve: spoon 1/2 cup mixture over each blossomed, baked Idaho potato. Serves 25.

#35 - Chinese Chicken and Almond Topping - Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
1/2 cup peanut or vegetable oil
6 lbs. boneless, skinless chicken, cut into strips
26 oz. chopped onion
6 cloves garlic, peeled and mashed
3 lbs. 10 ounces frozen broccoli spears
1 1/2 qt. chicken broth or stock
1/4 cup distilled white vinegar
5 Tbsp. cornstarch
1/3 cup soy sauce 8 oz. toasted, slivered almonds
12 oz. chopped pimiento
In a large rondo or steam-jacketed kettle heat oil; saut* chicken stirring constantly, until completely cooked. Remove and reserve. Add onion and garlic to rondo or kettle and saut* until onion is tender (8 to 10 minutes). Add broccoli, chicken broth and vinegar. Simmer 2 minutes. Combine cornstarch and soy sauce; stir into chicken mixture. Bring to a boil, boil one minute stirring constantly. Stir in cooked, reserved, chicken, almonds and pimiento. To serve: spoon approximately 1 cup mixture over each blossomed, baked Idaho potato. Serves 25.

#36 - Mexican Spud Topping - Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
30 oz. ground beef
2 cups chopped onion
2 Tbsp. chili powder
2 tsp. ground cumin
1 3/4 tsp. garlic powder
1/2 cup tomato puree
1/4 cup cider vinegar
1/4 cup instant beef base
Cheese Sauce:
1/2 cup vegetable oil
3/4 cup flour
7 1/2 cups whole milk, heated
1 Tbsp. Worcestershire sauce
1 3/4 tsp. salt
2 tsp. dry mustard
1 tsp. white pepper
1/4 tsp. hot pepper sauce
25 oz sharp Cheddar cheese, grated
Garnish:
4 cups shredded lettuce
1/2 cup sliced ripe olives
In rondo over medium-high heat, brown beef. Add onion; cook 5 minutes. Add chili powder, cumin and garlic powder; cook 5 minutes longer. Stir in tomato puree, vinegar and beef base. Reduce heat. Simmer 5 minutes, stirring occasionally. Remove from heat. Keep warm. For Cheese Sauce, heat oil in rondo; add flour, cook 2 to 3 minutes. Remove from heat. Gradually add milk, stirring constantly. Return to heat. Bring to a boil. Add Worcestershire, salt, mustard, pepper and hot pepper sauce; simmer 5 minutes. Add cheese; stir until melted. To serve; top each blossomed potato with 2 Tbsp. shredded lettuce, 2 Tbsp. beef topping, 1/3 cup Cheese Sauce, 1 tsp. sliced olives. Serves 25.

#37 - Broccoli and Cheese Topped Spuds - Idaho Potato Commission
25 US #1, 90 count Idaho Russet Burbank potatoes, baked
1/2 cup vegetable oil
3/4 cup flour
7 1/2 cups whole milk, heated
1 3/4 tsp. salt
1 1/2 tsp. white pepper, divided
2 Tbsp. dry mustard
1 Tbsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
25 oz. sharp Cheddar cheese, shredded
68 oz. frozen broccoli spears or florets defrosted
1/2 cup margarine, melted
In a large rondo over medium heat, heat oil; stir in flour; cook 2 minutes. Gradually add milk, stirring constantly. Add salt, 1/2 tsp. pepper, mustard, Worcestershire and hot pepper sauce. Bring to a boil. Reduce heat and simmer 5 minutes. Add cheese; stir until melted. In covered stockpot or steamer heat water to boiling; add broccoli. Cover; cook 4 to 6 minutes or until crisp-tender. Remove, drain and place in warm, dry pot. Top with melted margarine, sprinkle with remaining 1 tsp. white pepper. Top each blossomed potato with broccoli and 1/3 cup cheese sauce. Serves 25.

#38 - Old Fashioned Beef Stew - Tracy Ramsdell
1 lb. lean beef chuck, trimmed and cut into 1-inch cubes
2 Tbsp. all-purpose flour
2 tsp. vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced mushrooms
2 cloves garlic, minced
2 tsp. reduced-sodium tomato paste
2 cups reduced-sodium beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced (about 2 cups)
1 cup 1-inch green bean pieces
1 Tbsp. cornstarch
1 Tbsp. cold water
1/4 cup chopped fresh parsley
Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef; saut* until browned, about 6 minutes. Place on a plate. Add onions and mushrooms to pot; saut* for 6 minutes. Add garlic; saut*, stirring for 1 minute. Pour off fat. Return beef to pot; stir in tomato paste, then broth. Add enough water to just cover; bring to a boil. Reduce heat to low; simmer until beef is tender, about 1 1/4 hours. Skim off any foam. Add carrots, potatoes, and green beans. Cover partially; simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

#39 - Crispy Potato Wedges - Tracy Ramsdell
4 medium russet potatoes, cut into large wedges
1 Tbsp. vegetable oil
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
2 cloves garlic, minced (optional)
Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes. Preheat oven to 425¡F. Spray a nonstick baking sheet with vegetable oil spray. Set aside. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of potato towels. Press down on the towels to dry potatoes. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet. Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic.
Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

#40 -Quick Egg & Potato Scramble - Idaho Potato Microwave Handbook
1 fresh Idaho potato, pared and diced
1/2 cup chopped onion
1/2 cup chopped green or red pepper
6 eggs
1/3 cup milk
1/2 tsp. salt
1/8 tsp. pepper
dash garlic powder
In 9-inch microwave-safe plate combine potato, onion and green pepper. Cover loosely with plastic wrap; cook on high 7 to 9 minutes or until potatoes are tender. Mix together remaining ingredients. Pour over potatoes. Loosely cover with waxed paper; cook on high 4 to 6 minutes or until eggs are just set as desired., stirring twice. Let stand 2 minutes. Makes 4 servings.