The Rural Voice, 2000-03, Page 34RURAL LIVING
Potatoes have versatility all their own
Selected by Bonnie Gropp
No longer strictly a bland
companion to meat, potatoes have a
versatility all their own. From hearty
accompaniment to meal on a peel, to
souper taste there are many ways to
serve up potatoes with flair.
ITALIAN BEEF TOPPED
POTATOES
4 Targe baking potatoes
1 lb (500 g) lean ground beef
2 cloves garlic, minced or 1/2 tsp
(2 mL) garlic powder
1 medium onion, chopped
1 can (28 oz/796 mL) Italian spice
stewed tomatoes
1 medium zucchini, quartered
lengthwise and sliced
1 tsp (5 mL) dried Italian
seasoning.
Prick potatoes and microwave on
HIGH 10 to 15 minutes, rearranging
once.
Meanwhile, in large skillet over
medium-high heat, brown beef with
onion and garlic. Stir in tomatoes,
zucchini and Italian seasoning.
Bring to boil; simmer uncovered 10
minutes or until slightly thickened
and zucchini is tender. Open potatoes
and top with beef mixture.
BEEF HANDWARMER HASH
4 large baking potatoes
2 cups (500 mL) diced, cooked
roast beef, approx. 500 gms
1 small onion, finely chopped
1/2 cup (125 mL) green pepper,
diced
1/2 cup (125 mL) red pepper, diced
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground
pepper
1/4 tsp (1 mL) thyme
1/2 cup (125 mL) spicy chili sauce
(optional)
Prick potatoes and microwave on
HIGH 10 to 15 minutes, rearranging
once.
Meanwhile,dice beef and
vegetables. Slice top off potatoes and
scoop out pulp, leaving enough
potato in shell to maintain shape.
Keep shells warm
Coarsely mash pulp.
32 THE RURAL VOICE
Baked Potato Toppers ... any way you top them, from southwestern to creamy
mushroom to colourful Italian pesto, baked potatoes make a hearty and delicious
one -dish meal.
In oil, in non -stir frypan, cook
onion and peppers until soft,
approximately 2-3 minutes. Add
mashed potato and seasonings and fry
until potatoes are golden.
Add diced beef, cook until heated
through, approximately 5 minutes.
Divide filling and spoon into warm
potato shells letting extra spill onto
plate around potato.
Serve immediately with warm chili
sauce.
GARLIC POTATOES
1 Ib small new potatoes (about 10
potatoes), scrubbed and patted dry
6 large cloves garlic, smashed and
peeled
3 tbsp good quality olive oil
1/2 tsp salt
freshly ground black pepper
Place potatoes in a 1 1/2 quart
souffle dish. Add remaining
ingredients and stir to coat potatoes.
Cover tightly with microwave plastic
wrap. Cook at 100 per cent for 10-15
minutes (depending on size of
potatoes), shaking dish once to
redistribute potatoes.
Potatoes are done when the tip of a
small knife easily pierces the flesh to
the centre.
Remove from oven. Uncover and
serve hot.
CRISP TWO POTATO CAKE
4 baking potatoes
2 sweet potatoes
1/3 cup ( 75 mL) olive oil
2 tbsp (25 mL) fresh thyme leaves
(or 2 tsp/10 mL dried)
1 tsp (5 mL) pepper
1/2 tsp (2 mL) each salt and paprika
Keeping baking and sweet potatoes
separate, peel and slice to 1/8 -inch (3
mm) thickness. In 2 large bowls, toss
each type with half each of the oil,
thyme, pepper, salt and paprika.
In well -greased 10 -inch (3 L)
springform pan, arrange half of the
sweet potato slices over pan,
overlapping slightly. Arrange half of
the baking potato slices on top
overlapping. Repeat layers.
Bake on baking sheet, uncovered,
in 400°F (200°C) oven for about 1
hour or until top potatoes are brown
and crispy. Let stand at room
temperature for about 30 minutes.
Run knife around inside rim;
remove pan side and transfer potatoes
to platter. Cut into wedges to serve.
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