Spicy Baked Potato Recipe

   LINDA'S SPICY BAKED POTATO RECIPE
ky cook
unpeeled potatoes, cleaned and cut in wedges or chunks
8 T olive oil
3 t garlic powder
3 t onion powder
1 t sea salt
1 t seven pepper medley

Place quartered potatoes in a sprayed 13 x 9 pan
lightly salt potatoes.

Mix all ingredients in small bowl
pour over potatoes and mix well or
drizzle mixture evenly over potatoes.

Bake in a preheated 400 degree oven for 1 hour.
Be sure and stir them half way through cooking time.

Diary of a Kentucky Cook

Almost Sliced Baked Potato Recipe

  Ky Cook's Almost Sliced Baked Potato Recipe   

photo: LWatts

4 Medium potatoes, cleaned - don't peel

1 tsp garlic powder
1 tsp onion powder

4 tsp minced garlic
3 Tbsp of olive or canola oil
pinch of smokey paprika
1/2 tsp + or - seasalt
2 Tbsp grated Parmesan cheese

preheat oven at 425

Slice each potato crosswise at 1/8 inch intervals, cutting down to within 1/4 inch of the bottom.
Don't slice all the way through the potato.
The potato will fan out a little during baking =o)

In a small bowl mix together:
oil, garlic, paprika, salt and cheese.

Lay the potatoes on an ungreased baking sheet.
Carefully spoon on seasoning mixture in between the slits of the potatoes. Rub the outside of the potatoes with any leftover mixture.

Bake for about 40-45 minutes.
The inside will be cooked through and the outside of the will be crispy.

Garnish ideas:
parmesan cheese
your favorite shredded cheese
chives
cooked, crumbled bacon
sour cream
      Diary of a Kentucky Cook

Oven Roasted Onion Potato Recipe

Oven Roasted Onion Potato Recipe

pre-heat oven to 425 degrees

4 medium potatoes, cut into chunks
1 envelope onion soup mix
1/3 cup olive oil

Place potatoes in a lightly greased 13 x 9 casserole dish.
In small bowl mix the soup mix and the olive oil.
Pour olive oil mixture over potatoes,
stir well.

Bale for 35 minutes.
Be sure and stir the potatoes a couple times while they are cooking.

Potatoes will be a beautiful golden brown and are delicious warmed up, if you have any leftovers.

variations after baking:
serve with a dollup of sour cream on the side.
sprinkle with a handful of shredded cheese.
sprinkle with a handful of cooked bacon pieces .




Diary of a Kentucky Cook

Creamy Hash Brown Potato Casserole Recipe

Creamy Hash Brown Potato Casserole Recipe
pre-heat oven to 350 degrees

1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk
8-oz sour cream
1/4 tsp seasoned pepper
1 package frozen hash brown potatoes, 20-30 oz
6-8 medium green onions, sliced (1/2 cup)
1 cup + shredded cheese

Spray 13 x 9-inch glass baking dish with cooking spray.

In very large bowl
stir together ;
soups, sour cream, milk and pepper until mixed well.
Add potatoes and onions, stir well
Spoon mixture into baking dish.

Bake uncovered for 30 minutes.
Sprinkle top with cheese.
Bake uncovered an additional 15 to 20 minutes
The top should be a golden brown
and bubbling around the edges.

use any one or a combination of the following shredded cheeses;
mild cheddar
sharp cheddar
Italian blend
monterey jack & colby blend
fiesta blend
pizza blend
you can also garnish with fresh crumbled bacon bits or chives

If you would like ;
you can spoon mixture into individual baking / serving dishes before adding the
cheese and baking, you could mix and match using your guests favorite shredded cheese.
this dish looks beautiful after cooking and is pretty to sit at the table.

Diary of a Kentucky Cook

Sour Cream and Chive Potato Soup Recipe

Sour Cream and Chive Potato Soup Recipe

3 cups potatoes, peeled & diced
1/2 cup celery, diced
1/2 cup onion, diced
1 1/2 cups of water
2 chicken bouillon cubes
1/2 tsp + or - salt
2 cups milk
1 cup sour cream
2 Tbls flour
1 Tbls chopped chives, fresh from the garden

In large stockpot;
combine the potatoes, celery, onion, water, bouillon cubes, and salt.
Cover and cook until tender, or about 20 minutes.

Do not overcook potatoes - don't let them get mushy
Add 1 cup of milk, simmer until heated.
meanwhile;
in another medium bowl, mix the sour cream, flour, chives and the other cup of milk.

After soup mixture is good and hot,
gradually stir the sour cream mixture into the soup.
Cook over low heat, stirring constantly, until thickened.
Be careful, it will try to stick on ya
:)


garnish ideas;
a few sprinkles of cooked, crumbled bacon and or
your favorite shredded cheese
a few croutons
a few more diced chives




Diary of a Kentucky Cook

Stuffed Potato Salad Bites Recipe

Stuffed Potato Salad Bites Recipe
Ky cook

12 small Unpeeled red potatoes, washed

Place potatoes on a cookie sheet - lightly spray potatoes with cooking spray
Bake in a preheated 400 degree oven for about 35 to 40 minutes.

Once they are cool enough to handle,
cut the potatoes in 1/2, carefully scoop out most of the potato meat into a mixing bowl
Cut a small slice from the bottom of each potato so that they will sit upright.
Set shells aside for now.

Add to the potato meat the following;

1 tsp salt
1/8 tsp seasoned pepper
1 hard boiled egg, peeled and diced
1 Tbls sweet relish
2 Tbls + mayonnaise
1 tsp prepared yellow mustard
1/4 cup chopped celery, * optional
2 green onions sliced, save a few slices for garnish
3-4 slices of bacon, cooked and crumbled, save some for garnish

Stir until mixed. Do not over-stir.
Fill the potato shells with the potato salad mixture
garnish with a few bacon bits, chives and / or a few slices of green onion.

Serve as a side or as an appetizer.

Variations;

cook an additional slice or two of bacon, drain and crumble - add to the filling mixture.
If desired, you may increase the relish or dice up some of your favorite pickles.
You may also use a few shakes of celery salt instead of chopped celery.
You may also omit the salt and bacon, if you are watching your sodium.

Great finger food for parties or picnics !!!

Diary of a Kentucky Cook

Irish Dill Potato Wedges Recipe

Irish Dill Potato Wedges

8 med. red new potatoes, cooked
2 cloves garlic, finely minced
1/2 cup butter
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp celery salt
2 tsp dried dill weed


Cut boiled potatoes in wedges, set aside.
Melt butter in a large frying pan and saute garlic for 1 or 2 minutes.
Add potatoes, salt, pepper, celery salt and dillweed.
Fry the potatoes until they are lightly brown.

Beannachtai na feile Padraig
Happy St. Patrick's Day



Diary of a Kentucky Cook

Potato Snow recipe - early 1800's recipe

Old time recipe -
Potato Snow Recipe from early 1800's

Potato Snow
-original author unknown

6 large mealy white potatoes
salt
sauce boat or gravy boat of melted butter

Peel and Boil Potatoes, place in saucepan.
Add a little salt to the water.
Boil till done
Take them out one by one leaving the saucepan on the fire while doing this.

Rub potatoes through a sieve into a deep serving dish, letting potatoes fall into a mound.
Do not touch or stir potato mound.
Have a sauce boat / gravy boat of melted butter ready to serve with hot potatoes.





Diary of a Kentucky Cook

Sweet Potato Casserole Recipe

Vicky's Sweet Potato Casserole Recipe
courtesy of Mrs Vicky from Waddy, KY

preheat oven to 350

Bottom Layer ingredients:
3 cups sweet potatoes
1/2 cup sugar
1/2 cup + brown sugar
2 eggs
1 stick butter, softened
1 tsp vanilla
1 tsp nutmeg

In a large bowl:
Mix all above ingredients well by hand.
Place into a greased 13 x 9 baking dish or pan.

Topping ingredients:
1/2 cup flour
1/2 stick butter, melted
1 cup + brown sugar
1 cup Walnuts, chopped

Mix topping until crumbly.
Sprinkle on top of sweet potato layer.
Bake approximately 30 minutes.





Additional Sweet Potato Recipes and information:

Kentucky Sweet Potato Casserole

Twice baked sweet potato recipe


Diary of a Kentucky Cook

Ole time Funeral Potatoes Recipe

Ole time Funeral Potatoes Recipe
(adapted for today's cook)
pre-heat at 350 degrees

Using either a 13 x 9 or 10 x 14 baking pan
Slice a pan full of potatoes (thin slices) Add
1 large or 2 medium sweet onions, also sliced thin
mix the potatoes and the onion slices together in baking pan.
set aside.

In another bowl, mix by hand, make a sauce with:
1 pint sour cream
2 sticks melted butter
2 cans cream of mushroom soup
1 1/2 to 2 Cups shredded cheddar or your favorite shredded cheese

Take half of the sauce:
Mix well with potatoes / onions.
Spread the rest of the sauce on top.
bake for 1 1/2 hours


Variations:
-use Vidalia onions.
-use several different types of potatoes.
-use 2 pounds of frozen, shredded hash browns instead of regular potatoes.
-saute the onion in butter before mixing with potatoes or hash browns.
-saute sliced mushrooms in butter and add to potato mixture.
-use cream of chicken soup instead of cream of mushroom.
-add some cooked, crumbled bacon to mixture before baking.
-for a crunchy topping, top with a layer of crunched-up corn flakes before baking.
-for a cheesy topping , sprinkle casserole with an additional cup + or -, of your favorite shredded cheese about 10 minutes before potatoes are done.



~


I know the title of this recipe, Funeral Potatoes, at first seems a bit morbid, but it is not. The love and friendship of those in your community was often shown by the women baking and cooking for each others families during times of illness, mourning and financial trouble. Years ago, in rural areas when some one passed away, their friends and church community would cook and bake many items for the family during the viewing days and for a large meal after the funeral. Making it possible for those who wished to gather and share stories and fond memories of their loved one or dear friend who passed away. The following recipe is for Old time Funeral Potatoes, this recipe may be doubled easily if two pans are needed. I was brought up to try and do something for others in times of need, even the smallest kindness is appreciated. In my opinion, I believe many recipes and traditions such as Funeral Potatoes, started so those in distress did not have to worry about cooking and kitchen duties when there was a death in the family. I know even now when I hear of a friend or loved one who has passed away, my first instinct is to grab my baking pan...



Diary of a Kentucky Cook

Mom's Southern Potato Salad Recipe

Mom's Southern Potato Salad Recipe

3 lbs potatoes
1 cup sweet pickles, diced
1 to 2 tsp of juice from pickle jar
1 1/2 cups + mayonnaise
1 Tblespoon milk
1 tsp salt
1 tsp pepper
4 large eggs, boiled, peeled and chopped
sprinkle of paprika for garnish

Boil potatoes until they are tender, do not over cook
Drain potatoes immediately and let them cool completely.
Peel and cube potatoes
Add all other ingredients, except paprika
Mix by hand lightly until thoroughly mixed.
Cover and Refrigerate.
Right before serving sprinkle the top with paprika (for color)

--


Mom's Mustard Potato Salad Recipe

using the same recipe as above add
2 Tablespoons prepared mustard.


Diary of a Kentucky Cook

Authentic Irish Baked Potato Recipes

Irish Baked Potato Recipe

Peel and boil potatoes in salted water until tender
drain and mash with a lump of butter.
Put in a well-buttered baking dish
a layer of the potatoes and
a layer of fried bread crumbs until dish is full.
Moisten with beaten eggs,
well seasoned with salt and pepper,
and 3 tablespoonfuls of milk.

Put in the oven to brown.

Serve with boiled fish.


~~


Irish Potato Puff Recipe

Peel and boil potatoes
season well
Mash thoroughly with a lump of butter.
Add some milk and 2 eggs;
beat well until very light.
Then fry in deep hot lard by the
tablespoonful until a light brown.

Serve hot with broiled steak.



Diary of a Kentucky Cook

Kentucky Scalloped Potatoes

Kentucky Scalloped Potatoes
by: kentucky cook

preheat oven to 350

6 medium potatoes, peeled and sliced thin
4 Tbls margarine
1 small onion, peeled & chopped
3 Tbls all purpose white flour
1 tsp salt
1/4 tsp ground black pepper medley
1 12 oz. can evaporated milk
1 C water
1/3 C + grated parmesan cheese
or you can use your favorite shredded cheese or cheese blend.

Place potatoes in large saucepan / stockpot,
cover with water & bring to a boil.
Cook over medium to high heat for about 5 minutes.

Drain, remove potatoes, arrange potatoes in large greased baking dish
set aside while making sauce.

Melt butter in the saucepan over medium heat.
Add onions, stirring occasionally until onions are tender, takes only a few minutes.
Stir in flour, salt and pepper, mix well.
Stir in evaporated milk and water slowly.
Cook, stirring constantly until mixture comes to a boil.
Remove from heat and pour milk mixture over potatoes.
Sprinkle with cheeses

Bake for 25 to 30 minutes

Variations before baking;

add a small can of diced green chilies
or a 6 oz can of chopped / chunk cooked ham
or a small diced red bell pepper
or a small diced green pepper
or a med to large sweet onion
or a diced green onion
or a handfull of cooked, crumbled bacon

right before serving :
sprinkle with fresh chives



Diary of a Kentucky Cook

Kentucky Sweet Potato Casserole

Hello friends,
Here is one of our favorite variations on using up sweet potatoes...
I call it Kentucky Sweet Potato Casserole.


Kentucky Sweet Potato Casserole
Preheat oven to 350

2 lbs sweet potatoes, washed and peeled
1/4 Cup brown sugar
1 tsp cinnamon
1 tsp nutmeg
1 Tbls melted butter
1 1/2 Cups mini marshmallows, divided

In a large to medium saucepan, Cook sweet potatoes.
After cooling for a few minutes, mash up your potatoes (should have app ~ 3 cups) , mix in the above spices, the butter, and half the mini marshmallows.
Place your sweet potato mixture in a greased 1 1/2 quart baking dish.
Top with remaining marshmallows.

Bake for approximately 25 minutes or until
marshmallows are lightly browned


Diary of a Kentucky Cook

MY SPICY BAKED RED POTATOES RECIPE -

LINDA'S SPICY BAKED
RED POTATOES RECIPE


14 unpeeled new red potatoes, cleaned and quartered
4 T olive oil
1 1/2 t garlic powder
1 1/2 t onion powder
1/2 t salt
1/2 t soul seasoning
(found at dollar general for 2/$1)
1/2 t ground black pepper medley

Place quarted Potatoes in a sprayed 13x9 pan (I use glass)
lightly salt potatoes.

Mix all ingredients in small bowl or glass mixing cup:
Drizzle mixture evenly over potatoes.
Bake in a preheated 400 degree oven for 1 hour.
Be sure and stir them half way through cooking time.



This is my favorite variation so far...
:)

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OLD TIME SWEET POTATO RECIPE HEARTH POTATO RECIPE

OLD TIME SWEET POTATO RECIPE

HEARTH POTATO RECIPE

I enjoy finding, reading and collecting recipes from when all meals were prepared in the
hearth of a fireplace or an old fashioned wood cooking stove.
I remember when my Aunt still used her cook stove and everything would turn out evenly browned and especially tasty. She swore by cast iron. (well, she never swore, I never, ever heard her use a curseword). Pots, pans, dutch ovens and skillets, especially skillets, HAD to be iron. Cornbread baked in an iron skillet has never tasted the same baked in a regular pan. I can almost taste her skillet corn just thinking about it. The whole house would smell absolutely heavenly. I would watch her as she, sliced the kernals off of the just shucked ear of corn and then scrape down the cob to get every bit of juice out of it. Not looking at the ear of corn ONCE !

That was back when butter was measured by sizes. Either the size of a thimble or an egg. That was back when very few recipes were written down. That was back when you knew if you went and sat on anybodys porch in the summer, you would automatically be handed a bowl of green beans to snap...

THAT is why I smile when I see an old recipe and try to type it up and share it with y'all. If there is no credit on the recipe (often called receipts) I found it with No credit listed.
I was amazed that people kept wood and wood chips, not to mention those huge wooden matches, in their kitchen area. Kitchen safety was always stressed to all of us especially due to losing one of my other aunts because of a kitchen fire. My mom would shake her head and say, "Way before you were born, She was taking biscuits out of the oven and some how caught her dress afire..." My mom and her other sisters would never say any more of the incident. All I know for sure is that my Aunt had passed away from her injuries.

Ok, Lets get back to old fashioned cooking.
Here is an old sweet potato recipe meant for Hearth cooking.
I found it a few years ago, tucked in a library book.
It was written on the back of a canned milk label.
I gave it to the librarian, she was going to call every one who checked out
that cook book to see who it belonged to.
You know I saw lard for sale in the store , just the other day...




SWEET POTATOES RECIPE

Rub each potato with lard and place in front of the fire
(or in a pan and in the oven)

Roast until soft and steamy.

Remove and serve with lots of butter and sorghum molasses.



*sigh*
:)


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