Spanish Tortilla

1T oil
1 med potato, scrubbed and grated or julienned (1/8")
1/2 med onion, thinly sliced
1 spicy black bean burger
1/2 t taco seasoning
salt
4 eggs, whisked together with 2T water
2 oz cheese (cheddar, Swiss, Gruyere, etc.)
paprika

Heat 1t oil in a cast iron skillet over medium heat. Sauté the onions until browned and caramelized, about 6 minutes.

Add 1t oil to the skillet, and breakup the bean burger in the skillet. Brown the bean burger pieces with the onion until the burger pieces are well-browned and crispy. Remove the onion/burger mixture to a plate and set aside.

While the onions and the burger are frying, grate (or use a mandolins) the potatoes into a bowl of cold water. Let sit for a couple of minutes. Drain and rinse the potatoes in a colander.

Heat the oven to 350F.

Reduce the stove heat to low-medium. Add 1t oil to the skillet. Add the potatoes to the skillet. Stir to coat the potatoes, and cook for 9 minutes. Turn the potatoes, and sprinkle lightly withe salt. Sprinkle with the taco seasoning, and fry for another 9 minutes. Turn one more. Fry for another 4 minutes. Adjust the heat to low. Add the onion/burger mixture. Mix together. Pour the eggs over the potato mixture. Tilt the skillet to make sure the eggs are spread out evenly. Sprinkle with the cheese then with the paprika.

Bake for 10 minutes. Cut into 8 wedges. Serve warm or at room temperature.

Not So Death-Defying Funeral Potatoes

Serves 8 or more. Each serving has about 4 Weight Watcher® points. This recipe was adapted from a New York Times recipe, which called these "Updated" Funeral Potatoes. Some of you from Utah, might consider this update an effete version of the dish that you know and love: the can of cream soup is completely missing, and whatever happened to the corn flake crumbs/crushed potato chips on top? My own update of this recipe is to make a diet-friendly version. I fixed it last night, and it passes the sniff test.

3 large baking potatoes, about 2 lb
1-1/2 c (12 oz) non-fat sour cream
3 cloves garlic, minced
1/2 medium onion, grated
1 t kosher salt (or 1/2 t table salt)
1/2 t black pepper
4 oz low-fat cheddar cheese, grated
4 oz low-fat swiss cheese, grated
1/2 t (or more) paprika

The day before you serve this dish, bake the potatoes: heat the oven to 375°F, scrub and trim any spots off the potatoes. Prick the potatoes, or score them to prevent them from exploding in the oven. Place them directly on an oven rack in the middle of the oven, and bake them for one hour. Remove them, and cool them for about 15 minutes. Refrigerate them overnight.

When you are ready to prepare the Funeral Potatoes, heat the oven to 350°F. Grease the bottom and sides of a 9 x 9 baking dish.

In a large bowl, stir together the sour cream garlic, onion, salt, and pepper. Gently mix in the grated cheese.

Grate the potatoes onto a plate. The skin will flake off as you grate the potato. Discard the big pieces of potato skin. Fold the grated potatoes into the sour cream/cheese mixture.

Spoon and spread the potatoes into the prepared baking dish. Sprinkle the dish with paprika. Bake 35 - 40 minutes. Remove from the oven, and let the dish stand for 10 minutes before serving.

Variations:

You can mix and match the variations listed below. This dish is a great improvisational base for your own down home cooking impulses.

Full-Fat Version. If you aren't on a diet, you might consider the full-fat version. The full-fat version serving is about 8 Weight Watchers® points. In the original New York Times recipe, gruyere cheese is used instead of Swiss. (Gruyere doesn't come in a low-fat version at my supermarket.)

Cream Soup Version. Bake an additional potato. Add one can of condensed cream of chicken, celery, or mushroom soup to the sour cream/cheese mixture. You may want to taste before adding any additional salt.

Note: I made this version. I also increased the cheese to 5 oz of each variety.

Corn Flakes or Potato Chips? If you want a crumb topping, crush enough corn flakes or potato chips to make 1/3 - 1/2 c crumbs. (You can also use corn chips or bread crumbs.) If you are using corn flakes or bread crumbs, add 2 T melted butter to coat them. Spread the crumbs on top of the dish before baking.

Veggies Version. Add 1 c chopped celery, or frozen peas, or both to the sour cream/cheese mixture. Also consider green beans, broccoli, or chopped spinach.

Southwest Version Add 2 t taco seasoning and 1 small can of whole kernel corn, drained to the sour cream/cheese mixture.

Meat-Eaters' Version Add 2 cups chopped ham, turkey, or chicken to the sour cream/cheese mixture.

Spicy Latkes

I love the recipes in the Washington Post. This recipe for latkes gives you a whole new appreciation of fried potatoes. Thanks to Shulie Madnick for this wonderful treat.

Serves 2

1 large potato or two small potatoes
1 medium onion
1 dried Thai chili pepper, chopped
1 T finely sliced red bell pepper
1/2 c chickpea flour
1/4 c + 2 T water
1 large egg
1/4 t cumin seeds
1/4 t red pepper flakes
3/4 t kosher salt
1/4 t turmeric
1/4 c packed cilantro leaves
1/4 c cooking oil

Line a strainer or colander with paper towels. Get out a wire rack and two baking sheets. Place the wire rack over one baking sheet, and line the other baking sheet with paper towels.

Peel and grate the potatoes, and let the potatoes drain in the paper-towel lined strainer. Peel the onion, and cut it in half from top to bottom. Place the cut side of the onion on the cutting board, and slice each onion half (top to bottom) into very thin slices.

Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, add the flour, water, and egg to a large mixing bowl, and whisk together. Grind together the cumin seeds and red pepper flakes, and add to the batter, along with the salt and turmeric.

Fold the paper towels over the grated potatoes, and squeeze as much liquid as you can out of the potatoes. Add the potatoes, onions, peppers, and cilantro leaves to the batter, and mix until the vegetables are coated with the batter.

Add the cooking oil to the skillet. Use a 1/2 c measure to scoop the potato mixture, form it into a patty. Fry the patties four at a time for about three minutes on each side. Remove the fried latkes to the wire rack to drain, then transfer them to the lined baking sheet. Keep the latkes in a warm oven until you are ready to serve them.

Add another tablespoon or so of oil to the skillet, and fry the remaining latkes.

These are delicious latkes with a little kick. They go well with the traditional sour cream and applesauce, or eat them with cucumber raita and lime pickle.

Black Bean Potato Pie

This is a free-style dish. It's great for cleaning out the refrigerator.

2 T olive oil
1 onion, 1/4" dice
1 2-oz link sausage (optional), see note 1
1 black bean burger
1/2 green or red bell pepper, 1/4" dice
1 small can corn, drained
3 large garlic cloves, minced
salt, pepper, chili powder, paprika, clove, and oregano
2 medium potatoes, peeled 1/4" slices or julienne
2 T flour
1 c chicken stock, see note 2
1/4 lb Swiss, cheddar, or gruyere cheese, grated
1 c milk

Note 1. You can skip the sausage and substitute one more black bean burger. You can use just about any sausage you want: Italian, chorizo, pork, etc.

Note 2. Use a robust chicken stock (make your own). You can substitute a hearty vegetable stock for the chicken stock.

Heat the oven to 350°F.

Heat the oil in a large skillet on medium high heat. Spread the onions in the skillet. Fry for about two minutes, then turn. Continue frying the onions, turning every couple of minutes until they are well-browned. Remove the onions to a plate and set aside.

If necessary, add a little oil to the skillet. Remove the sausage from its casing and crumble in the skillet. Break up the black bean burger into the skillet. Brown the sausage the the burger pieces, turning frequently. When the mixture is browned, add bell pepper, and fry until the pepper is brightly colored and limp. Lower the heat to medium low.

Add the corn and garlic to the sausage mixture, and season to taste. Stir in the cooked onions, and remove the mixture from the heat. Set aside.

Butter a large covered casserole. Layer half the potatoes in the bottom of the casserole. Lightly salt the potatoes, and sprinkle with 1 T flour. Spread 1/2 the bean-sausage mixture over the potatoes, and top with 1/2 of the grated cheese. Repeat the layers.

Pour the chicken broth over the casserole. Pour enough milk to bring the liquid up to about 2/3 the side of the casserole dish.

Bake covered for 30 minutes. Remove the casserole lid, and continue baking for another 25 - 30 minutes. Let stand for 5 minutes or so before serving.

Spinach Colcannon

Inspired by a recipe from Spiral Path Farm in Pennsylvania.

Ron and I have half a share in a CSA farm in Pennsylvania. The following recipe is adapted from their recipe.

1 lb (or more) sausage
2 medium vidalia onions, chopped
5 cloves garlic, minced
2 bunches spinach, rinsed and coarsely chopped
1 t salt
6 medium potatoes, 1/2" dice, skins on
4 T olive oil, divided
1/2 t salt
1/2 t pepper
1/2 t dried oregano
1 pint half and half
1/2 lb cheddar cheese, grated

In a large skillet (with a cover), brown the sausage over medium heat. Add the onions and cook until the onions are soft and are beginning to carmelize. Add the garlic and fry for another minute or so. Add all the spinach to the sausage, cover the skillet, and turn off the heat. Let the spinach wilt a few minutes, then sprinkle the mixture with 1 t salt. Cover the skillet and set aside.

Heat the oven to 450ºF. Place the diced potatoes in a large plastic food bag. Drizzle with 2 T olive oil. Seal the bag and completely coat the potato pieces with oil. Spread the potatoes in a single layer on a large, rimmed cookie sheet. If desired, sprinkle the potatoes with salt, pepper, and herbs. Place the potatoes in the oven and roast for 15 minutes. Remove the potatoes from the oven, and turn them with a metal spatula. Return to the oven and continue roast for another 10 - 15 minutes.

Remove the potatoes from the oven, and scrape them into a large bowl. Mash them and add the half and half, salt, pepper (to taste), and oregano to make mashed potatoes.

Heat the oven to 350ºF. Grease a 9" x 13" baking pan. Adjust the seasoning of the sausage and spinach mixture, and layer it in the bottom of the baking pan. Spoon the mashed potatoes on top of the spinach. Sprinkle the cheese over the potatoes. Bake for 30 minutes.

Potato Salad

4 servings

2 medium red potatoes, 1/2-inch cubed
3 stalks celery, finely chopped
1/2 bunch green onions, washed, trimmed, and thinly sliced
1 small dill pickle, finely chopped
6 large pitted olives, sliced
2 cloves garlic, minced
2 T olive oil
2 T vinegar
2 t prepared country mustard
1/2 t salt
1/2 t ground black pepper
1/2 c parsley, chopped

Scrub the potatoes and remove any blemishes. Cube the potatoes, cover them with cold water in a small sauce pot, and bring the potatoes to a boil over medium-high heat. Lower the heat to a lazy boil, cover the pot and cook the potatoes for 9 - 10 minutes. Do not cook them any longer!

While the potatoes are cooking, chop the vegetables, and place all of them, except the parsley, in a large bowl. When the potatoes are cooked, drain them in a colander and let them cool for five minutes or so, then add them to the vegetables in the bowl.

Drizzle the olive oil over the potatoes and vegetables and mix very lightly. Mix together the mustard and the vinegar. Pour over the potatoes and mix very lightly. Carefully, fold in the chopped parsley. Cover, and refrigerate the salad a couple of hours before serving.

Braised Root Vegetables and More

You can adapt this just about anyway you want

2 T olive oil
2 med turnips, julienned
1 med potato, julienned
2 parsnips, peeled and thinly sliced
2 carrots, peeled and thinly sliced
2 stalks celery, trimmed and thinly sliced
1 onion, chopped
2 - 4 cloves garlic, minced
salt to taste
pepper to taste
1/4 c liquid (stock, water, juice, wine)

Prepare the vegetables, and heat a covered dutch oven or soup pot over low-medium heat. When the dutch oven is heated, add the oil, and immediately start throwing vegetables in the pot. Stir the vegetables with a metal spatula to coat them. Salt and pepper the vegetables to taste (1/4 - 1/2 t salt, and 1/2 t pepper to begin with) and let them cook for about 10 minutes, stirring occasionally. Add 1/4 c liquid to the pot and cover the pot with a tight-fitting lid. Turn the heat to low, and continue braising for 10 minutes.

Crispy Potatoes

4 medium Bliss or Yukon potatoes
2 T olive oil
1/2 green or red pepper, cut into strips
2 cloves garlic, minced
salt
pepper
1/2 c shredded cheese (you decide which one)

Set the oven to 450ºF. Place a large cast iron skillet in the oven to heat.

Rinse the potatoes. With a paring knife, remove the eyes from the potatoes, and cut them into 3/4" cubes. Place the potatoes in a small bowl, and cover with rinse with cold water. Drain the potatoes in a colander.

Put the drained potatoes back in the bowl, and toss with the olive oil. Remove the skillet from the oven, and spread the potatoes in the skillet. Sprinkle the potatoes with salt and pepper to taste. Bake the potatoes for 30 minutes, turning them every 10 minutes.

Stir in the pepper strips and the minced garlic. Bake for another 10 minutes. Remove from the oven, and sprinkle on the cheese. Bake for another 5 minutes, and turn off the oven. Let them sit for fifteen minutes or so before serving.

Happy's Famous Potato Salad

This recipe changes every time I make it. I don't cook from recipes very well.

4 medium potatoes, peeled and cubed (1/2" dice)
2 T olive oil
2 T cider vinegar
1/2 t salt (or to taste)
1/4 t black pepper (or to taste)
6 eggs, boiled, peeled, and chopped
6 scallions, thinly sliced
2 stalks celery, finely chopped
3 or 4 baby kosher dill pickles chopped
6 large stuffed olives, sliced
1 T dill weed, finely chopped
1 c non-fat sour cream
1 c low-fat mayonnaise
2 T prepared mustard

Cover the potatoes with water, and boil for 10 - 12 minutes until done. Drain the potatoes and place them in a large bowl. Dress the potatoes with the oil, vinegar, salt, and pepper. Lightly toss. Cover and refrigerate.

In a pot, cover the eggs completely with water. Cover and bring to a boil. Boil for 10 minutes. Remove from heat, drain the eggs, and cover with cold water. Peel and chop the eggs.

Add the eggs, scallions, celery, pickles, olives, and dill weed to the potatoes. Lightly toss to mix.

Mix together the sour cream, mayonnaise, and mustard. Pour over the salad, and fold to mix. Refrigerate for a couple of hours before serving.

Potato Galette

2 medium-small red bliss potatoes (about 3/4 lb)
1 T olive oil
1/4 t crushed black peppercorns
1/4 t kosher salt

With a paring knife, remove the eyes and any blemishes from the potatoes. Use a manoline with a 1/8" julienne blade (or a grater) and julienne the potatoes. Place the potatoes in a bowl of cold water.

Heat the oil in a medium-sized non-stick skillet over medium heat (on my stove, it's 4.5 out of 10). Using a strainer, rinse and drain the potatoes, until no water is dripping from the strainer. Add the potatoes to the skillet, and use a spatula to coat the potatoes with the olive oil. Spread the potatoes across the bottom of the skillet, sprinkle with the potatoes with salt and pepper, and fry for 8 - 10 minutes.

Turn the potatoes and flatten them firmly with the spatula into a cake. Fry for another 8 - 10 minutes.

Carefully turn the potato cake, and fry for another 5 - 8 minutes.

You can add 2 T chopped onion or a couple of cloves thinly sliced garlic. Add the onion or garlic just before turning the potatoes the first time. Garnish the galette with chopped parsley. Serve with sour cream, or capers. Ketchup?

Scalloped Potatoes

These are not your usual scalloped potatoes.

7 T unsalted butter, divided
2 lb Golden Yukon potatoes, pared and sliced (1/8")
1 medium onion, sliced (1/8")
1 small green pepper, chopped
1/2 lb mushrooms, coarsely chopped
4 cloves garlic, minced
1/4 c flour
2-1/2 c milk
1/2 lb Gruyere or sharp Cheddar cheese, grated
1/4 t cayenne pepper
1/2 t Louisiana hot sauce
salt and pepper, to taste
1/2 c chopped parsley (optional)

In a large, heavy skillet, melt 4 T butter over low heat. Add the onions, green pepper, mushrooms, and garlic, and cook over low heat until the vegetables are cooked down and soft, about a half hour. Stir the vegetables occasionally, while cooking.

While the vegetables are cooking, pare and slice the potatoes into a bowl of cold water. Drain and rinse the potatoes in a colander.

Butter a 13" x 9" pan with 1 T of the butter. Set the pan aside.

Stir the flour into the cooked vegetable mixture (keep the burner on low). Slowly stir in the milk, and bring to a boil over low heat. If you haven't already done so, you should grate the cheese, now....

While the sauce is cooking, arrange one-third of the sliced potatoes to cover the bottom of the prepared pan. Salt and pepper to taste. As soon as the sauce boils, stir in the grated cheese, and stir until all of the cheese is blended in. Stir in the cayenne pepper, hot sauce, and parsley. Remove the skillet from the burner.

Spread one-third of the cheese sauce over the potatoes. Layer one-half of the remaining potatoes, and salt and pepper them. Top with one-half of the remaining sauce. Top with the remaining potatoes and sauce.

Mix the bread crumbs and 2 T melted butter. Spread the bread crumbs on top of the potatoes. Bake in a 350° F oven for 45 minutes.

Potato Tortilla

a.k.a. Potato Pie

Serves 4 as a side, 8 as an appetizer.

1/4 c extra virgin olive oil
2 medium potatoes
1 small or medium onion
1 red pepper
1 stalk celery
1 bunch green onions
2 large cloves garlic
4 eggs
salt
pepper
oregano
rosemary

Heat a 9-inch iron or non-stick oven proof skillet on medium heat. Peel and grate the potatoes into a bowl of cold water. Rinse and drain the potatoes in a colander. Squeeze out excess water.

Heat 2 T of the olive oil in the skillet. Add the potatoes, and stir them to coat them with the oil. If desired, add salt and pepper to taste. Fry undisturbed for 10 minutes. With a spatula, turn the potatoes and fry for 10 more minutes.

While the potatoes are frying, peel and chop the onion into medium dice. Seed and slice the pepper into sections, then into 1/4-inch strips. Finely chop the celery. Mince the garlic. To prepare the green onions, trim and peel off the limp or discolored stalks. Cut off the green tops, and chop the white bulbs separately from the tops.

When the potatoes are nicely browned, remove them from the skillet to a plate or bowl. Add the remaining olive oil to the skillet. Set aside the garlic and green onion tops and bulbs. Add the remaining vegetables to the skillet. Stir to coat and cook for about 7 minutes, stirring occasionally. Add the garlic and the chopped green onion bulbs. Add the herbs and salt and pepper to taste, and continue cooking for another three minutes.

While the vegetables are cooking, beat the eggs. Heat the oven to 375º F (190º C).

When the vegetables are soft, remove them from the skillet. Turn the heat to low. Place the potatoes in the skillet, and arrange to cover the bottom of the skillet. Heat for a couple of minutes. Spoon the vegetables on top of the potatoes, then pour the beaten eggs on top of the vegetables. Gently shake the skillet to distribute the eggs evenly. Sprinkle the reserved green onion tops on the eggs. Let the skillet sit for about 3 minutes over low heat. Put the tortilla in the oven, and bake for 10 minutes.

Remove the tortilla from the oven. Serve warm or at room temperature. The potatoes will firm up as they cool.

Variations: Add 1 T chili pepper or 1/2 t hot pepper flakes to the potatoes for a little heat. Stir 5 or 6 chopped olives into the vegetables before adding the eggs. Sprinkle 1 T large capers on top of the eggs. Lay 8 sliced artichoke hearts on top of the vegetables before adding the eggs.

Fried Potatoes

I finally have devised a foolproof method for frying breakfast potatoes. Read on!

Serves 1

1 medium russet or red bliss potato
salt to taste
pepper to taste
pan spray

Spray a small cast iron skillet with pan spray, and heat the skillet on medium to medium-low heat (on my stove, it's 4.5 out of 10).

With a paring knife, remove blemishes and eyes from the potato. Grate (or thinly slice) the potato into a bowl of cold water.

When the skillet is hot, drain the potatoes in a strainer, and press the potatoes against the side of the strainer. Spread the drained potatoes evenly over the bottom of the skillet. Sprinkle with salt and pepper.

Fry the potatoes for 3 minutes. Using a fry spatula, flatten the potatoes in the skillet. Continue frying without stirring or turning the potatoes. After 7 minutes, turn the potatoes, and continue frying for another 10 minutes. Serve with ketchup, if you like ketchup.

Variations:

• If you like onions or garlic, add them to the potatoes before you put the potatoes in the skillet. 1 T of chopped onion or 1 clove of garlic is a good place to start.
• If you like some heat in your potatoes, try sprinkling roasted Thai chili powder on the potatoes when you add the salt and pepper.
• You can also substitute fish sauce for the salt (use about 1 t). Sprinkle the fish sauce over the potatoes when you turn them.

Pickled Beet and Herring Potato Salad ☺

By Happy

This salad is bold. It's a mark of courage to serve this, but if you like potatoes, and beets give you a thrill, and life without herring would be unthinkable, you should try this.

5 medium (2 lb) potatoes, pared and boiled, 1/2-inch dice
2 or 3 large dill pickle spears, chopped
18 medium green olives, chopped
1 small bunch green onions, chopped OR 1/2 c chopped onions
1/2 t salt
1/4 t ground black pepper
2 T olive oil (or canola oil)
1/4 c cider vinegar
6 hard-boiled eggs, peeled and chopped
1 pint pickled beets, drained and cubed
1 pint pickled herring in sour cream, cubed
1 c sour cream (regular, low-fat, or non-fat)
2 T prepared mustard
2 t sugar

In a large bowl, combine the potatoes, onions, pickles, salt, pepper, oil, and vinegar. Refrigerate.

Prepare the eggs and add to the potatoes. Drain the beets well, then add the cubed beets and herring to the potatoes. Combine just until mixed.

Mix the sour cream, mustard, and sugar. If you like, thin the sour cream with a little milk. Fold the dressing into the potato mixture, and refrigerate until chilled.

Yield: 3-1/2 lb

Preparation time:1-1/2 hours

Mashed Potatoes

Have you noticed how people turn up their noses to mashed potatoes? I think maybe it's because they've eaten too many helpings of the instant variety, which are pretty awful. Mashed potatoes aren't a lot of work, and real potatoes are about as close as you can get to Idaho without actually traveling there. Here's my offering:

3 lb medium or large potatoes (4 or 5), pared and quartered
1 medium onion, peeled and chopped
3 cloves garlic, peeled and minced
2 T butter
1 c (or more) half and half
1/2 t salt (to taste)
1/4 t pepper (to taste)
paprika if you like the 50s

In a large sauce pan, cover the potatoes with cold water, add 1/2 salt to the water, bring to a boil, then turn down the heat so that the potatoes remain at a low boil. Boil for 20 to 25 minutes.

While the potatoes are boiling, melt the butter in a small skillet over low-medium heat and add the onion. Cook until the onion is done, but not browned. Add the garlic, and cook for another minute. Remove the skillet from the heat.

When the potatoes are cooked (you can stick them easily with a fork), drain them carefully (don't burn yourself!), and return them to the saucepan. Add the onion mixture to the cooked potatoes (I use a rubber spatula on the skillet,
just to make sure that all of the onions and butter end up in the potatoes.) With a potato masher (or an electric mixer on low speed), mash the potatoes and onions in the saucepan.

When the potatoes are mashed the way you like them (I love them lumpy), add the half and half and the salt and pepper. Mix the potatoes just until the liquid is absorbed. Don't over mix, or you'll end up with gloppy potatoes. If the potatoes seem a bit dry, add more half and half until you have the consistency that you like. Too much liquid also makes for gloppy potatoes.

Spoon the potatoes into a large bowl. If you think you are Mrs. Cleaver, get a little wild and sprinkle some paprika on top. You can also put a big dollop of butter in the middle, although it's not required.

So there they are, Happydoodle's really FAT mashed potatoes. You can be kinder to your arteries by using nonfat half and half (yes it tastes just fine in mashed potatoes!). You can cook the onions in pan spray rather than butter, but if you do so, add a tablespoon or so of a good butter substitute when you add the half and half. You can always eliminate the butter on the top of the potatoes, although it looks and tastes good. Frankly, if your arteries are up to it, you should prepare and eat these the old-fashioned way.

Latkes

2 large potatoes
1 medium onion
2 eggs
2 tablespoons flour
1-1/2 teaspoons salt
1/4 teaspoon black pepper
oil for cooking

Peel the potatoes. Grate the potatoes into a bowl of cold water. Peel the onion, and grate it into the potatoes. Let the mixture sit for a few minutes.

Pour the potato mixture into a strainer, catching the liquid in another bowl. Set the potato liquid aside (you'll use it later). Wring out the strained potatoes and onions with your hands, and return them to their bowl. Add the eggs, flour, salt, and pepper to the potatoes and onions, and mix until the batter is of a uniform color.

Carefully pour off the potato liquid, saving the starch that has settled to the bottom of the bowl. Add the starch to the batter and mix it in.

Cover the bottom of a skillet with cooking oil to a depth of 1/8 to 1/4 inch. Heat to medium high. Drop a large spoonful of the batter into the center of the skillet and flatten with a spoon. Fry about 2 minutes or until golden brown on each side. Remove from the skillet and drain on paper towels. Keep the latkes hot in a 200 F oven until ready to eat. Serve with sour cream and applesauce.

Hint: To avoid splattering hot grease on yourself when turning the latkes, use two spatulas, one underneath the pancake, and one on top of the pancake holding it as you turn it over.

Scalloped Potatoes

When I lived in Richland, Washington, the local newspaper, the Tri-Cities Herald caused quite a stir among the local gay male community when it published a news item that stated in part that a certain man had been admittedinto the Hermiston, Oregon hospital for "the surgical removal of a potato that had been placed in his rectum during an altercation...." We all wanted to meet the guy.

Having said that, potatoes are probably the most perfect food. These Scalloped Potatoes are a fabulous potluck food, for all of you guys who don't cook very well.

4 medium potatoes
1 medium onion
1 or 2 cloves of garlic
1-1/2 cups milk
1-1/2 tablespoons butter
1-1/2 tablespoons flour
1-1/2 cups grated cheddar cheese
grated nutmeg
1/4 teaspoon salt
pepper

Pare and thinly slice the potatoes into a bowl of cold water. Peel and slice the onion, and separate it intorings. Mince the garlic. Set the oven to 375 F.

Melt the butter (or margarine) in a skillet over low heat. Add the minced garlic and sizzle for a few seconds. Whisk in the flour. Cook the flour for 30 seconds or so, stirring constantly. Slowly add 1-1/4 cups of the milk, whisking the mixture constantly to keep it smooth. When the mixture begins to bubble, turn the heat to simmer. Add salt, pepper, and nutmeg to taste. Whisk in one-half of the grated cheese, and stir until smooth. Remove from
the heat.

Grease the bottom and sides of a large (covered) baking dish. Place one-half of the potatoes in a layer in the bottom of the dish. Cover with a layer of one-half of the onions. Pour one-half the sauce over the potatoes. Repeat the layers of potatoes, onions and sauce. Add enough of the reserved milk so that the liquid comes just to the bottom of the top layer of potatoes.

Cover the baking dish, and bake for 30 minutes. Watch the oven closely, because the liquid may boil over. After 30 minutes, remove the cover, and sprinkle the reserved grated cheese over the potatoes. Continue baking for another 30 minutes.