2 large sweet potatoes, peeled and cut into 1″ chunks
1 1/2 cups apple cider or juice
1/4 cup packed golden brown sugar
2 tbs butter
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup dried cranberries

Boil sweet potatoes in large pot of salted water until halfway cooked
(when knife weill encounter resistance), about 5min.  Drain and
cool.  Combine cider, sugar, butter, nutmeg and allspice in large
nonstick skillet over medium high heat.  Bring to a boil, stirring
often.  Add potatoes and reduce heat so liquid is simmering.  Cook
5min, stirring occasionally.  Add cranberries and continue cooking
until all liquid is reduced to a syrup glaze and potatoes are
tender, about 10min.  When potatoes are tender, transfer to serving
bowl with slotted spoon.  Season to taste with salt and pepper.
Pour remaainig glaze over sweet potatoes and serve.

2 TB vinegar
1 tsp. celery seeds
1 tsp. mustard seeds
3 large potatoes, peeled cooked and diced
2 tsp. sugar
2 cups cabbage, finely shredded
1 can (12 oz.) corned beef, chilled and diced
1/4 cup green onions, thinly sliced
1/4 cup dill pickle, chopped
1 cup mayonnaise or Miracle Whip salad dressing
1/4 cup milk

Combine vinegar, celery seeds and mustard seeds and set aside.

Peel and cook potatoes in enough boiling salted water to cover for
30 to 40 minutes or until done. Drain, cool and dice.

While potatoes are still warm, drizzle with the vinegar, seed mixture.

Sprinkle with sugar and 1/2 teaspoon of salt. Chill.

Before serving add cabbage, corned beef, onion, and pickle to potatoes.

Combine mayonnaise, milk, and 1/2 teaspoon salt.

Pour mayonnaise mixture over corned beef mixture and toss lightly.

Serves: 6 to 8.

Yields: 4 Servings

1 head garlic, top sliced off
2 tablespoons olive oil
6 to 8 Yukon gold potatoes, peeled and quartered
1 tablespoon salt
1 cup milk, warm
½ stick butter, softened
Salt and pepper, to taste

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened.

Put the cut potatoes in a large pot, cover with cold water, and add salt. Bring to boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander.

While the potatoes are still warm, press them through a potatoe ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

Prep Time: 30 minutes
Cook Time: 40 minutes

6 to 8 slices of ham
8 to 10 med. potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 c. grated Cheddar or American cheese
1 can cream of celery or mushroom soup

Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Cover and cook on low 8 to 10 hours in crock pot or high 4 hours. Variations: sausage instead of ham and omit the cheese.

Makes 16

1 1/4 cups whole wheat pastry flour
½ cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons margarine
1/3 cup apple juice
1 cup well-mashed, cooked sweet potato
3 tablespoons honey (or other sweetener)
1/2 cup finely chopped walnuts or pecans

Preheat the oven to 425 º
 
In a mixing bowl, sift together the flours, baking powder, and salt. Work
the margarine in with a pastry blender or the tines of a fork until the
mixture resembles a coarse meal. Add the apple juice, sweet potato, honey,
and nuts, and work them in to form a soft dough.
 
Turn the dough out onto a well-floured board and knead in just enough extra
flour to make the dough lose its stickiness.
 
With floured hands, divide the dough into 16 equal parts. Shape into small
balls and arrange on a lightly oiled cookie sheet, patting them down a bit
to flatten.
 
Bake for 12 to 15 minutes, or until a toothpick inserted into the center of
one tests clean.  Transfer the biscuits to a plate and serve hot.

Cut a small raw potato in half crosswise. Using a pen or marker, sketch out the design of your stamp. Remember — everything will be reversed, so if you’re using letters (like R.I.P., for instance) make sure you sketch them out backwards so that they’ll come out the right way.
With a very sharp knife, cut around the letters or picture — leaving the part you want to show raised, the rest cut away and discarded. You may have to practice on a couple of potatoes until you get the hang of it — fortunately potatoes are cheap. While this is a great effect for gravestone cookies, you can also do this with other holiday designs at other times of the year.

1 can (32 oz.) whole kernel corn, drained
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter

Combine corn, potatoes, onion, salt and pepper, and chicken broth
in crockpot. Cover; cook on LOW for 7-9 hours. Depending on how
chunky you like your chowder, puree half the batch in a blender or
food processor, or puree all of it for a smooth, creamy soup. Then
return mixture to crockpot and stir in milk and butter. Increase
heat to HIGH and cook for one more hour.

2 1/2 cups diced ham
8 medium potatoes, peeled
1 green pepper
1 (10oz) can cheddar cheese soup
2 thinly sliced onions
1/2 cup cheddar cheese
Directions:

Layer ham, onion, potato, green pepper in a slow cooker. Sprinkle with cheese. Pour soup over all. Cover and cook on low 8-10 hours or high 5-6 hours.

This recipe for Slow Cooker Cheesy Ham and Potatoes serves/makes 6.

White balsamic vinegar jazzes up potato salad

The Canadian Press

Published: Wednesday, June 21, 2006

Celebrate Canada Day with this Mediterranean-influenced summer favourite in which crisp grilled golden potatoes, red peppers and chopped sun-dried tomatoes absorb the sweet flavour of white balsamic vinegar.

To celebrate the occasion, use a maple leaf cutter and cut out leaves from the red peppers.

GRILLED POTATO SALAD

6 Yukon gold potatoes
2 Red peppers, quartered
2 tbsp Extra-virgin olive oil 30 mL
2 tbsp Chopped fresh basil 30 mL
1 tbsp Chopped fresh rosemary 15 mL
1/4 tsp Each salt and pepper 1 mL
WHITE BALSAMIC DRESSING:
1/4 cup Extra-virgin olive oil 50 mL
2 tbsp White balsamic vinegar 30 mL
2 tbsp Chopped sun-dried tomatoes in oil, drained 30 mL
1 Clove garlic, minced
1/3 cup Halved pitted kalamata olives 75 mL
2 tbsp Chopped fresh basil 30 mL
15 mL Capers 1 tbsp

Cut each potato into 8 wedges. Place in a large bowl with red peppers. Add oil, basil, rosemary, salt and pepper and toss to coat well.

Place potato wedges and peppers on greased grill over medium-high heat and grill for about 20 minutes, turning once, or until golden and tender. Thinly slice red peppers and return to bowl with grilled potato wedges.

White Balsamic Dressing: Meanwhile, whisk together oil, vinegar, tomatoes and garlic. Pour over grilled potatoes and peppers. Add olives, basil and capers. Toss gently to combine. Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature and toss well before serving.

Makes 6 to 8 servings.

TIP: You can substitute 1 jar (340 mL) roasted red peppers, drained and sliced, for the 2 red peppers.

- Source: Ontario Potato Board

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Peel 7 potatos
boil in large stock pan deep
Take stew meat and one beef chuck boneless and cut into pieces
Cook meat completly
add bell peppers to meat
season meat with salt, pepper,meat tenderize
slice one tomato add to large glass casserole dish
add meat all to dish
smoother potatoes with peas on top of meat

cook at 350
30 minutes or till done