Big Bend Eats
By Carolyn Brown Zniewski
T
he potato is native to
the Americas—South America,
Andes Mountains to be exact.
The folks there domesticated and
farmed potatoes at least 8,000 years ago.
Wild varieties of potatoes still grow all
over the mountains of Southwest South
America. There are about 4,000 varieties
altogether, both wild and domestic.
You might think some clever food
scientist developed instant mashed pota-
toes, but you would be wrong. Residents
of Machu Pichu were freeze drying grat-
ed fresh potatoes as a lightweight,
portable food to be carried on long trad-
ing journeys across the continent.
Spanish Conquistadors brought
potatoes to Spain in 1536. They didn’t
reach Ireland until 1589; it was 1719
when Scots-Irish immigrants started
growing potatoes in North America. By
then potatoes had spread through the
world. Some think it is “nature’s most
perfect food.” Dream interpreters tell us
that a dream of eating potatoes foretells
a peaceful and comfortable future. Here
are several recipes. Sweet Dreams!
PAPA A LA HUANCAINA OR
PERUVIAN POTATO SALAD
2 – 3 lbs small purple potatoes,
cooked, cooled and quartered
Dressing:
1 yellow bell pepper
8 oz. queso fresco, crumbled
2 -3 nasturtium blossoms or dash
of hot sauce
6 saltine crackers
½ cup evaporated milk or cream
Blend until smooth. Gently stir in
the potatoes.
POTATO KUGEL
1 8 oz. pkg. cream cheese, room
temperature
4 eggs, beaten
¼ cup milk
¼ cup flour
¼ cup finely chopped onion
¼ cup melted butter
1 tsp. salt
1 20 oz. pkg. frozen hash browns -
thawed
Combine cream cheese, beaten eggs
and milk; mix until smooth. Add all
remaining ingredients except potatoes
and mix well. Fold in potatoes. Put in a
buttered 9-inch pie pan and bake for 45
minutes at 350°. Serves 6-8. This is
sometimes called Lazy Latkes because it
is one big potato pancake (latke). Serve
with applesauce.
RACLETTE
Boil 2 lbs. petite new potatoes. Place
hot cooked potatoes in a casserole dish,
dot with a little butter. Blanket potatoes
with 1 c. grated Jarlsberg cheese. Cover
to let cheese melt. Eat and Enjoy. This is
a popular dish in Switzerland.
POTATO WAFFLES
2 cups mashed potatoes (instant
work fine)
1 tsp. salt
1 Tbls. sugar
2 cups milk
2 eggs
½ cup melted butter
2 tsp. baking powder
2 cups flour
Mix potatoes, salt, sugar, milk, eggs
and butter. Add flour and baking pow-
der in 2 parts, mixing well. Bake on hot,
well-oiled waffle iron until golden
brown. Serve hot with butter and your
favorite syrup or top with creamed
chicken. Makes 8 medium waffles.
CREAMED CHICKEN
4 Tbls. butter
4 Tbls. flour
2 cups milk
Salt and pepper to taste
Blend ingredients to make a white
sauce, and add 2 cups cooked chicken.
A ndean black potato
FIRE JUMPER POTATOES
This recipe comes from a firehouse
cookbook.
2 – 3 lbs. yellow potatoes, cut into
1 inch pieces
Lemon Herb Drizzle:
¼ c. olive oil
3 cloves minced garlic
2 Tbls. minced basil
¼ cup minced parsley
½ tsp. salt
¼ cup lemon juice
¼ tsp. cayenne
¼ tsp. pepper
Mix well. Roast in hot oven or wrap
in aluminum foil and roast over camp-
fire.
Good hot or cold.
STUFFED POTATOES
4 large baking potatoes
1 cup broccoli
1/4 cup butter
1/2 cup grated Cheddar cheese
1/4 cup sour cream
Salt & pepper, to taste
Pierce potato skins and bake at 425°
until tender, 45 to 60 minutes, depend-
ing upon size of potato. Steam broccoli
until tender. Halve potatoes. Carefully
scoop out potato, leaving shell intact.
Mix potato with broccoli, butter, cheese
and sour cream. Spoon into shells.
Reheat at 350° for 10 to 15 minutes.
Garnish top with chopped parsley.
Makes 4 servings.
Cenizo
Fourth Quarter 2018
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