Cream Sausage Stew

1    3 lb bag of size B potatoes, or use small potatoes

1    large onion, in large pieces

1    large green pepper, in 1 in slices

1    large red or yellow pepper, in 1 in slices

2    lbs. smoked Polish sausage, in 1 in. slices

1/3 c oil

1 Tbs basil

2 tsp. salt

1 tsp pepper

1 pint heavy cream

 Prick potatoes and bake about 3 min, just until fork will insert but potatoes are not yet done

Place into heavy crock pot, add onions, peppers, sausage and basil, salt and pepper. Add about 2 c water and cook on med high for 2 hours, add oil and cream, continue cooking until vegetables are tender and meat is done. Top with fresh ground pepper.

Potato Salad

Recipes for potato salad really vary, here is a basic one that I use. this will make 4-6 servings.

Peel and  cut 4 or 5 large potatoes into halves or quarters, depending on size, boil until tender. Drain and rinse with cold water until they are cool enough to handle. Cut into cubes. slice up 2 hard boiled eggs. Mix in 1/4 c chopped onion, 1/4 c relish. In small bowl mix  3/4 c mayo, 1 Tbs. Dijon mustard, 2 tsp. vinegar, 1-2 Tbs. sugar, salt and pepper to taste. Stir over potatoes and egg mixture, top with paprika and parsley. 

Adjust the sauce to the size of your recipe. You can also add sour cream or plain yogurt. If you don't have relish chop a few dill or sweet pickles.

Potato Klub (kloob)

OK here it goes..... this is not for the faint of heart or the kitchen novice. I grew up with my great grandma making this, only occasionally but it was quite a treat every time. I married a man who's mother used to make it in her restaurant, she actually taught me hands on how to do it. Thanks Carolyn! It is an absolute favorite. I have heard it has Norwegian as well as German roots.  No dieters allowed past this point!
 All amounts are approximate, it is not an exact kind of recipe, it is more about technique. This is a large recipe that will make about 25 klubs.
Boil ham bone in a large, very large pot filled half way.( I use my canner and another large aluminum pot) If you don't have a ham bone you can simply boil water and season with ham seasoning.
Peel approximately 15 pounds of potatoes and cut into pieces like this

Now, I use an old fashioned meat grinder......I have been asked if you can use a food processor, I don't know. I never have,  this is the way it was done and taught to me so this is the way I do it.

place ground potatoes into cool water, by handfuls, SQUEEZE the water and starch out of them and place into another bowl.

Now chop ham, left over or a Jenny-o ham, into 1/2 in squares, set aside.

For the 15 lbs of potatoes it ends up being about 10 c flour used. I keep the flour and potatoes separate and in a third bowl I begin to mix, add a little of each and form a ball, one that holds together like a snowball.  Too much flour or too little flour will cause klub to fall apart when boiling.  If you have the right consistency you can push your thumb in the middle to form a hole, place 4 or so pieces of ham inside, seal, again, squeeze hard, make sure the klub is firm, it will still be soft but should hold together well, form all balls, setting on a lightly floured surface.

Drop gently into pot a few at a time, try to keep at a full boil, cover partially with lid to keep temperature steady. When all have been added, gently stir to keep from sticking, soon....they will begin to float.

Let boil for about 1 hour and 15 min. To test doneness, let one sit for about 2 min, cut open, it will be slightly wet but firm and will continue to firm up and "dry out" if in 5 minutes it has a nice texture, it is done. Usually they don't take longer than 1 1/2 hours if the boil has been maintained.

You can remove them and let sit on a cooling rack for about 5 min, then.......Smother them with butter, salt and pepper. NO you can not merely place a little bit of butter on them, it is against the law. I know, some of you are saying..."Are you kidding?"  well...try them and see. They say you shouldn't swim for an hour after you eat.... with potato klub I think it is 4 days, you will sink!
When you are done....some fun things to know....here is all the starch sitting in the water bowl after grinding.

YUK! and here is what your kitchen will look like if you did it right.

Take that Julia! Bon Appetite

Potato Skins

Clean and bake 6 small baking potatoes at 400 until done and soft on the inside. Be sure and cut small slits to let them vent. Cool completely.

Cut in half and scoop out most of the potato, leave about 1/2 in layer. Set aside for later use.

On each potato skin place cooked crumbled bacon, shredded cheddar cheese, salt and pepper to taste, chives, bake at 350 for 8-10 min or until cheese is melted and heated through. Top with sour cream.

Toppings are up to you, if you would rather use ground hamburger and jalapenos, go for it!

     

shown before baking

Sweet Potato Casserole

3 c cooked mashed sweet potatoes, you may use canned

1 c sugar, this amount can be lowered to 3/4 or even 1/2 c, less will allow for more of sweet potato taste

2 eggs

1 tsp vanilla

1/3 c milk

1/2 c butter

1 tsp cinnamon

1/4 tsp nutmeg

Beat these until smooth and spoon into a 2 qt casserole dish

Topping:

 1 c firmly packed brown sugar

1/3 c flour

1/3 c butter

1 c finely chopped pecans

Combine sugar and flour, cut in chilled butter, add pecans, sprinkle on top of sweet potato mixture.

Bake at 350 for 30 min, until top hardens slightly.

This was made for us by our friend Heather, it is so good it can technically be a dessert! If you are not real fond of the taste of sweet potato add all of the sugar. You may easily substitute Splenda in the casserole and the half Splenda half brown sugar mix for topping.

also if you are out of pecans, you can substitute finely ground walnuts, this will, however,change the taste and lead to revocation of any Southern Belle status! You could sub some oatmeal in the topping for a little extra fiber and crunch if you don't like or have any nuts.

Knoepfle

pronounced neef'-la

a wonderful German soup, perfect for a cold winter day

dumplings:

all purpose flour

1 egg

3/4 c milk

salt

beat egg and milk and salt to taste, add enough flour to make a stiff dough, roll the dough into logs about 1/2 in by 12in, cut into 1' pieces (ideally the dough should be stiff enough to cut with a scissors)

set aside

in just enough water to cover, bring to a boil 3 c diced potatoes, 1 c diced carrots and 1//4 c finely diced onion,

when tender add 1 can cream of chicken soup

3 c milk

stir well and add dumplings

simmer until dumplings are done  salt and pepper to taste

Potato Bud Lefse

a little cheat to making lefse, still very good but a little easier

4 C B. Crocker Potato buds
1 1/2 tsp sugar
1 1/2 tsp salt
4 cups milk
1 c half and half
1 stick margarine

heat milk and margarine and half and half to boiling point
pour over potatoes, sugar and salt
let cool
add 2 c flour, roll into 2 logs, cool in fridge.
roll out dough one roll at a time about 10 lefse per roll use scant flour and pastry cloth will help use enough flour to roll out without sticking but try not to have excess on the dough
fry on griddle till light brown spots appear on both sides, cool.
freezes well

 This is easier than the traditional way of cooking potatoes and mashing them. I am not sure my grandma would approve, I remember her making the traditional recipe many times during the year,especially for the holidays. Grandpa would be the official turner and he would often get distracted and the spots would become a little too brown! Much to Grandma's disappointment! She would say "Leo!, pay attention."