#82 - Potato Quesadillas - Idaho Potato Board
1 medium potato (about 1/3 lb.) cooked and chilled
3 oz. shredded Muenster or Monterey Jack cheese
1/4 cup canned diced green chiles
3 Tbsp. chopped cilantro or green onions
salt to taste
hot pepper sauce (optional)
6 flour tortillas
Grate potato to measure 1 1/2 cups. Combine in bowl with cheese, chiles and cilantro, tossing lightly to mix. Season with salt and hot pepper sauce. Spoon potato mixture onto 1 side of each tortilla, leaving a border around edges and dividing equally. Fold tortillas in half to enclose filling; press to secure. Cook tortillas in lightly oiled skillet until golden and cheese is melted, about 1 minute on each side. Cut into wedges. Serve warm with salsa. Makes 6 servings.

#83 - Buttermilk Vichyssoise - Idaho Potato Board
1 cup sliced leeks (white portion only)
1 small onion, chopped
2 Tbsp. butter or margarine
1 lb (3 medium) potatoes, peeled and thinly sliced
2 cups chicken broth
1 1/2 cups buttermilk
salt and white pepper to taste
snipped fresh or dried chives
In Dutch oven saut* leeks and onion in butter until limp. Add potatoes and broth; cover and cook until very tender, 25 to 30 minutes. Rub through a fine sieve or puree with electric blender. Stir in buttermilk; season with salt and pepper. Chill thoroughly. Serve in glasses or bowls; garnish with chives. Makes about 5 cups (6 servings).

#84 - Little Pub Potatoes - Idaho Potato Board
2 tsp. salt
2 tsp. sugar
1/2 tsp. coarsely ground black pepper
1 lb. small red potatoes
softened butter or margarine
In small bowl mix together salt, sugar and pepper. Coat potatoes lightly with butter; sprinkle with seasoning mixture. Bake on baking pan in 375¡ oven until tender, about 25 minutes. Serve warm with or without sour cream for dipping. Makes 4 to 6 servings.

#85 - Juicy Julep - Idaho Potato Board
1 cup each tomato and carrot juices
3 Tbsp. mashed potato flakes
3 or 4 mint leaves
lemon juice to taste
salt, to taste
4 ice cubes
mint sprigs, for garnish
In container of electric blender combine all ingredients except mint sprigs; blend smooth. Chill. Serve garnished with mint sprigs. Makes 2 drinks.

#86 - Skinny Dips for skins, fries or chips - Garden Green - Idaho Potato Board
1 cup packed watercress or parsley sprigs
1/2 cup lowfat yogurt
4 oz. Neufchatel cheese, softened
1 tsp. prepared horseradish
salt to taste
In container of electric blender combine all ingredients, blend smooth. Makes about 1 cup.

#87 - Roasted Pepper - Idaho Potato Board
1 jar or can (7 oz.) roasted red peppers or pimientos, drained
1/4 cup sour half-and-half
1 large clove garlic
lemon juice, to taste
In container of electric blender combine all ingredients; blend smooth. Makes about 3/4 cup.

#88 - Greek Island - Idaho Potato Board
1/2 cup lowfat cottage cheese
1/2 cup crumbled feta cheese
1/2 cup milk
1 tsp. grated lemon peel
1 tsp. oregano
pepper to taste
In container of electric blender combine all ingredients. Blend smooth, stopping motor and scraping sides as needed. Makes about 1 cup.

#89 - Crispy Half-Baked Potatoes - Idaho Potato Board
2 medium potatoes (about 2/3 lb.)
2 tsp. olive oil
2 Tbsp. grated Parmesan cheese
coarsely ground pepper, to taste
Halve potatoes lengthwise; brush surfaces with oil. Coat with cheese. Place in microwave baking dish. Microwave on high power 4 to 6 minutes. Brown under broiler. Sprinkle with pepper. Makes 4 servings.
VARIATIONS:
Add dried or fresh herbs of your choice to cheese mixture before coating potatoes.
Add 1 tsp. lemon juice to oil before brushing potatoes.

#90 - Micro-Scalloped Potatoes - Idaho Potato Board
1 tsp. flour
1/4 tsp. salt (optional)
1/4 tsp. coarsely ground pepper
2 Tbsp. butter or margarine
1 lb. (3 medium) potatoes, peeled and sliced
1/4 cup grated Swiss or Gruyere cheese
1 cup milk
In small bowl combine flour, salt and pepper. Butter a 2-quart microwave dish, using 1 tsp. of the butter. Cover bottom of casserole with layer of potatoes; sprinkle with flour mixture and dot with butter. Repeat process until all potatoes, flour and butter are used. Sprinkle cheese on top layer; pour milk over potatoes. Microwave on high power for 10 to 12 minutes, turning one-quarter turn three times. Place under broiler until browned, 2 to 3 minutes. Makes 4 to 6 servings.

#91 - Rainbow Potato Purees - Idaho Potato Board
1 lb. (3 medium) potatoes, peeled and cubed
1/2 lb. peeled and chopped vegetable, your choice of beets, broccoli, carrots, parsnips, zucchini and pumpkin
1/4 cup water
1/2 cup milk
1 Tbsp. butter or margarine (optional)
Place potatoes, vegetable and water in 2-quart microwave dish covered with plastic wrap. Microwave on high power 8 to 9 minutes; let stand 3 minutes. Remove plastic wrap; add milk and butter. Mash with potato masher leaving vegetable texture. Makes 4 to 6 servings.

#92 - Savory Herbed Potatoes - Idaho Potato Board
1 1/2 lbs. (4 to 5 medium) potatoes, thickly sliced
1 cup drained, canned whole peeled tomatoes
1/2 cup chopped onion
2 cloves garlic; minced
1/4 cup bread crumbs
1/4 tsp. thyme
1 bay leaf
In 2-quart microwave dish layer potatoes, tomatoes, onion and garlic. Sprinkle top with bread crumbs and thyme. Tuck bay leaf into middle of mixture. Microwave on high power 10 to 12 minutes, turning one quarter turn three times. Makes 4 servings.

#93 - Barbecued Ribs with Potatoes - Kim Hunter
2 racks (2 pounds each) pork spareribs
1/2 cup water
3 large baking potatoes (about 1 1/2 pounds), scrubbed, each cut in 8 wedges
2 tsp. vegetable oil
1 tsp. dried thyme
1 tsp. salt
BBQ Sauce
1 jar (14 oz) spaghetti sauce (about 1 3/4 cups)
1/4 cup packed brown sugar
3 Tbsp. cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dry mustard
1/4 tsp. crushed red pepper
Position racks to divide oven in thirds. Heat to 350¡F. Put ribs and water in a large roasting pan. Cover tightly with foil and bake 1 hour, 15 minutes or until just tender. Toss potatoes with oil, thyme and salt in a 15 1/2 x 10 1/2-inch jelly roll pan, then spread in a single layer. Bake, uncovered on other rack 45 minutes to 1 hour until just tender, stirring once or twice. Meanwhile mix barbecue sauce ingredients in a medium saucepan until blended. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, until slightly thickened, about 30 minutes. Heat broiler. Place ribs on broiler-pan rack. Brush with half the sauce. Broil 4 to 5 inches from heat source 6 to 8 minutes; turn ribs, brush with remaining sauce and broil 6 to 8 minutes longer until edges are barely charred. (Keep potatoes in oven while broiling ribs to brown them slightly). Serves 4.

#94 - Sausage and Potato Casserole - Kim Hunter
2 lbs. small red-skinned potatoes (about 1 1/2-inch diameter)
1 lb. sweet Italian sausage links
1 bunch (1 lb.) Swiss chard, tough stems removed, rinsed and cut crosswise in 1-inch-wide pieces
1/2 tsp. minced garlic
1 can (10 3/4 oz) condensed cream of celery soup
3/4 cup water
1/2 cup milk
4 oz. Swiss cheese, shredded (1 cup)
Place potatoes in a large saucepan with lightly salted water to cover by 1 inch. Cook 15 minutes or until just tender. Drain and let cool. Pierce sausages in several places. Put in a large skillet with water to cover. Bring to a simmer and cook 15 minutes or until firm. Drain; place over medium heat and cook about 5 minutes, turning as needed, until well-browned. Remove and let cool. In the same skillet, cook Swiss chard and garlic over medium heat 2 to 3 minutes until greens have wilted. Heat oven to 425¡F. Have a shallow 1 1/2-2 1/2 - quart baking dish ready. Whisk soup, water and milk in a medium bowl until blended. Stir 1/2 cup soup mixture into Swiss chard. Spread greens evenly over bottom of ungreased baking dish. Slice sausages and potatoes in 1/4-inch thick rounds. Layer half the potatoes over the greens. Pour on 1/2 cup soup mixture and sprinkle with half the cheese. Top with sausage slices, then remaining potatoes and soup mixture. Bake 20 minutes, sprinkle with remaining cheese and bake 10 minutes longer or until lightly brown and bubbly. Serves 6.

#95 - Cinnamon Rolls - Dee Bjarnson
1 cup mashed potatoes
1 cup warm water
2 Tbsp. dry yeast
1 cup milk
2 tsp. salt
2 Tbsp. butter
3 beaten eggs
1 cup sugar
6 Tbsp. shortening
1 1/2 cups raisins
1/2 cup melted butter
1 cup brown sugar
2 Tbsp. cinnamon
1 cup chopped nuts
9 cups flour
Eliminate salt and butter if used in mashed potatoes. Combine potatoes, warm water, yeast. Let stand. Scald milk, salt, and butter. Mix above ingredients into 3 cups flour. Add the eggs, sugar, shortening and raisins. Add 5-6 cups flour until you have soft dough. Let rise until double. Roll out, spread butter, brown sugar, cinnamon and nuts on dough. Roll and cut. Let rise to double. Bake 375¡ for 15-20 minutes.

#96 - Olive Potato Frittata - Better Homes & Gardens
2 Tbsp. olive oil or cooking oil
2 medium (11 oz.) potatoes, such as long white, round white, round red, or yellow, thinly sliced (2 cups)
1 medium onion, cut into thin wedges
2 cloves, garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
8 eggs
2 Tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed
1/2 cup sliced pitted ripe olives
1/4 cup finely shredded provolone or Parmesan cheese
In a 10-inch broiler proof or regular skillet heat oil; add potatoes, onion, garlic, 1/4 tsp. of the salt, and the pepper. Cover and cook over medium heat for 5 minutes. Turn potato mixture with a spatula. Cover and cook for 5 to 6 minutes more or till potatoes are tender, turning mixture once more. In a medium mixing bowl beat together eggs, oregano, and the remaining salt. Pour egg mixture over hot potato mixture. Sprinkle with olives. Cook over medium heat. As the mixture sets, run a spatula around the edge of the skillet, lifting egg mixture to allow the uncooked portion to flow underneath. Continue cooking and lifting edges till egg mixture is almost set. Place the broiler proof skillet under the broiler 4 to 5 minutes from the heat. Broil for 1 to 20 minutes or till top is set. (Or, if using a regular skillet, remove the skillet from the heat; cover and let stand for 3 to 40 minutes or till the top is set.) Sprinkle the top with finely shredded provolone or Parmesan cheese. Serve immediately. To serve, cut the frittata into wedges. Makes 4 main dish servings.

#97 - Oven-Roasted Potatoes and Vegetables - Better Homes and Gardens
1 lb. tiny new potatoes, halved or 3 medium (1 lb.) potatoes, such as russet, yellow or sweet potatoes, cut into 1 1/2 inch pieces
6 small carrots or parsnips, peeled and sliced into 1 1/2-inch pieces, or 2 cups peeled winter squash, cut into 1-inch pieces
2 turnips, peeled and cut into 1-inch pieces
2 fennel bulbs, cut into wedges, or 6 stalks celery, sliced 1/2 inch thick (3 cups)
1 medium red onion, cut into wedges
1/4 cup balsamic vinegar
3 Tbsp. olive oil or cooking oil
1 tsp. sugar
1 tsp. fennel seed, crushed, or dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. pepper
fresh rosemary optional
Lightly grease a 15 1/2 x 10 1/2 x 2-inch roasting pan. In the pan combine regular or sweet potatoes, carrots or parsnips, turnips, fennel or celery, and onion wedges. In a small mixing bowl stir together balsamic vinegar, olive oil or cooking oil, sugar, crushed fennel seed or rosemary, salt, and pepper; drizzle over vegetables. Bake, uncovered, in a 450¡ oven for 45 to 50 minutes or till potatoes and onion wedges are tender, stirring twice during baking. To serve, transfer the hot vegetables to a serving bowl. If desired, garnish with fresh rosemary. Makes 8 to 10 side-dish servings.

#98 - Buffalo Fries - Better Homes and Gardens
3 medium (1 lb.) potatoes, such as russet, or 1/2 of a 32-oz. pkg. frozen french-fried potatoes
2 Tbsp. margarine or butter
1/4 to 1/2 tsp. ground red pepper
1/2 tsp. salt (optional)
1 recipe Creamy Blue Cheese Sauce, Honey-Mustard Dip, and/or Italian Red Sauce
If using fresh potatoes, cut the unpeeled potatoes lengthwise into 1/2-inch wide strips. To prevent the cut sides from browning, rinse the potato sticks in ice-cold water; drain. Pat the potato sticks dry with paper towels. Arrange fresh potato sticks or frozen french-fried potatoes on a greased 15x10x1-inch baking pan. Set aside. In a custard cup combine margarine or butter and red pepper. In a microwave oven cook, covered with waxed paper, on 100% power (high) for 30 to 60 seconds or till margarine is melted. (Or, combine the margarine and red pepper in a small saucepan. Heat and stir over low heat till melted.) Brush the melted margarine mixture onto potatoes. Sprinkle with salt, if desired, Bake fresh potatoes in a 450¡ oven about 25 minutes or till tender and golden, turning frequently with a spatula to brown on all sides. (Or, bake the frozen potatoes according to the package directions.) Serve the potato sticks warm with desired dipping sauces. Makes 6 to 8 appetizer servings. Creamy Blue Cheese Sauce: In a small mixing bowl stir together 1/2 cup plain yogurt or dairy sour cream and one 3-ounce package cream cheese, softened. Beat with an electric mixer on medium speed till the mixture is fluffy. Stir in 1/3 cup crumbled blue cheese. Cover and chill till ready to serve. Before serving, if necessary, stir in 1 to 2 Tbsp. milk to thin the sauce to dipping consistency. Spoon into a serving bowl. Makes 1 cup. Honey-Mustard Dip: In a small mixing bowl stir together 1/2 cup reduced-calorie or regular mayonnaise or salad dressing, 4 tsp. Dijon-style mustard, and 1 Tbsp. honey. Serve warm or cold. To serve warm, in a microwave oven cook, covered with waxed paper, on 100% power (high) for 30 seconds or till heated through. (Or, place dip in a small saucepan. Heat and stir over low heat till dip is heated through.) Stir before serving. Spoon into a serving bowl. Makes 1/2 cup.
Italian Red Sauce: In a 2 cup glass measure combine one 8-ounce can stewed tomatoes; 1/4 cup tomato paste; 1/2 tsp. dried Italian seasoning, crushed; and 1/8 tsp. garlic powder. Cut up any large pieces of tomato. In a microwave oven cook, uncovered, on 100% power (high) for 2 to 3 minutes or till hot. (Or, place sauce in a small saucepan. Heat and stir over medium heat till hot.) Spoon into a serving bowl. Garnish with fresh herbs, if desired. Makes 1 1/4 cups.

#99 - Chunky Ham and Potato Chowder - Better Homes and Gardens
1/2 cup sliced leek or coarsely chopped onion
1 Tbsp. margarine or butter
1 tsp. snipped fresh thyme or 1/2 tsp. Dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
3 cups milk
1 1/2 cups coarsely chopped fully cooked lean ham or smoked turkey
1 cup instant mashed potato buds or flakes
1/4 cup loosely packed torn fresh basil leaves(optional)
cracked black pepper
In a 2-quart saucepan cook leek or onion in hot margarine or butter till tender but not brown. Stir in fresh or dried thyme, salt, and pepper. Add milk all at once. Cook and stir over medium heat till the mixture is heated through. Stir in ham or turkey, potato buds or flakes, band basil leaves, if desired. Cook and stir till the mixture is slightly thickened. If necessary, stir in additional milk to thin to desired consistency. Sprinkle each serving with cracked pepper. Makes 6 side-dish servings.

#100 - Nacho Potato Skins - Better Homes and Gardens
6 medium (2 lb.) potatoes, such as russet
1/4 cup margarine or butter, melted
1/4 tsp. seasoned salt
ground red pepper
4 oz. colby and Monterey Jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
whole red chili pepper (optional)
fresh cilantro sprig (optional)
desired toppers, such as chopped avocado, dairy sour cream, salsa, guacamole, chopped tomato, sliced pitted ripe olives, or snipped fresh cilantro (optional)
Use a vegetable brush to thoroughly scrub potatoes. Pat dry. If desired, for soft skins, rub with shortening, margarine, or butter; prick potatoes with a fork. (Or, if desired, for moist skins, skip the shortening rub. Prick potatoes; wrap each in foil.) Bake potatoes in 425 degree oven for 40 to 60 minutes or till tender. (Or, micro-cook on 100% power (high) for 15 to 20 minutes or till tender.) Cut lengthwise into quarters.
Scoop out the potato pulp, leaving 1/4 inch thick shells. Reserve the potato pulp for another use, such as mashed potatoes. Brush both sides of the potato skins with the 1/4 cup margarine or butter. Sprinkle the insides of the potato pieces with seasoned salt and ground red pepper. Place potato pieces, skin side up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes. Turn potato pieces skin side down. Sprinkle with shredded cheese. Broil for 2 minutes more. Arrange the potato pieces on a heated serving platter. If desired, garnish with a red chili pepper and a cilantro sprig; serve with desired toppers. Makes 24 appetizer servings.

#101 - Sausage, Egg & Cheese Hash Brown Casserole
This recipe is for a 3 quart casserole dish.
4 cups rehydrated Nonpareil hash browns (1 pint carton; rehydrated)
1 lb. lean breakfast sausage (example: Jimmy Dean Original)
6 eggs
1/4 cup finely diced green peppers
1/4 cup finely diced red peppers
1/4 cup finely diced yellow onions
1/2 cup thinly sliced green onions
2 cups sharp cheddar cheese – shredded
1/2 cup parmesan cheese – shredded
2 Tbsp. flour
1 3/4 cups milk
1/2 cup half & half
2 1/2 Tbsp. butter
salt, pepper and garlic powder to taste
Rehydrate Nonpareil hash browns per label directions.
In skillet crumble breakfast sausage and cook over medium-high heat until about half done. Add vegetables, reserving 1/4 cup green onion, and sauté mixture until sausage is fully cooked.
Season mixture if desired, stir in flour, half & half and 1 1/4 cup milk (reserve 1/2 cup). Cook until mixture thickens while stirring. Remove from heat.
Heat 1 tbsp. butter over low to medium heat in another large skillet. Beat eggs with reserved 1/2 cup milk and season mixture if desired. Add to skillet and cook until scrambled. Remove from heat.
Coat casserole dish with non-stick cook oil spray. Add 1 1/2 Tbsp. melted butter and rehydrated hash browns (reserve 1 cup) to dish. Stir to coat the hash browns. Flatten hash browns into an even layer.
Layer in scrambled eggs and 1 cup shredded cheddar cheese.
Pour the sausage mixture over the cheese and then evenly spread the remaining hash browns and 1/2 cup cheddar cheese over the sausage mixture.
Bake in preheated 400 degrees oven for 30 minutes.
Remove and cover with remaining 1/2 cup cheddar cheese and parmesan cheese and top with remaining green onions.
Bake additional 5 minutes, remove from oven and allow to cool 5 minutes prior to serving.

#102 - Cheesy Potato Casserole
Hashbrowns:
Cover 2 cups hashbrowns with 3 cups hot water in 2 1/2 quart bowl. Stir in 1 tsp. salt. Soak a few minutes and drain.
2 lbs. hashbrowns
1/2 cup bacon bits
2 tbs. dried minced onion
1 cube butter
1 pint sour cream
2 cups crushed corn flakes
2 cups grated cheese
1 tsp. salt
dash of parsley
1 can cream of chicken soup
1/2 cup milk
1/2 cube margarine
Mix hashbrowns, bacon bits, cheese, salt and pepper, minced onion, put in buttered 9x13 dish. Mix butter, soup, sour cream, milk, pour over. Top with corn flakes. Bake 1 hour at 350. Can be frozen for future use or made a day ahead.

#103 - Cheesy Hashbrown Patties
2 cups hashbrowns - hot water
1 cup shredded cheddar cheese
2 eggs
2 Tbsp. flour
1 tsp. salt
3 Tbsp. butter or margarine
Cover potatoes with very hot water, let stand 15 minutes. Drain thoroughly. Stir in cheese, eggs, flour, and salt. Heat butter in 10-inch skillet over medium high heat until melted. Drop potato mixture by 1/2 cupfuls into skillet. Flatten with pancake turner. Cook, turning once, until golden brown, about 10 minutes.

#104 - Indian-Style Hashbrowns
1 1/2 lbs. dehydrated Idaho hashbrowns
1 3/4 qts. canned chicken broth
1/2 cup butter or margarine
1 Tbsp. curry powder
1/2 tsp. ground red pepper
2 1/2 lbs. frozen peas and carrots
Place hashbrowns in large bowl. Bring chicken broth to a boil and pour over potatoes. Let stand 10 minutes or until broth is absorbed, stirring once. Meanwhile melt butter in a steam jacketed kettle or a large pot; stir in curry and ground red pepper. Add peas and carrots and cook 5 minutes, stirring occasionally. Add potatoes and cook 4 to 5 minutes longer or until mixture is heated through. Serve immediately.
YIELD: Twenty-four 2/3 cup servings.

#105 - Dutch Oven Potatoes
1 box premium shredded hashbrowns
1 cup sour cream
3/4 cup chopped onion
1 stick celery (chopped)
2 cups cheddar cheese
1/2 cup chopped velveeta cheese (can be hot if you like) or pepper jack cheese
1 Tbsp. butter
Mix in potatoes, sour cream, onion, celery, Velveeta cheese, 1 cup cheddar cheese, and butter. Put into dutch oven or dish top covered with 1 cup cheddar cheese. Bake at 350 for one hour.