|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
Results 1 - 10 of 76 for boiled red skin potatoes
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Begin with hard ... broth bring to boil and cook over ... chopped or sliced boiled eggs and fold ... a simmer; cook until tender but not mushy. - Stewart
Wash potatoes and boil in their jackets ... may be added if you desire. Place in a large bowl and cover and chill before serving - overnight if possible.
Cut bacon in ... hot, pour over potatoes, eggs, onions and bacon. Add salt and pepper to taste and place in crock pot on low for 2 hours. Serve in crock pot.
Peel and dice potatoes, cover and refrigerate. Dice rest of ingredients. Mix with potatoes, cover and refrigerate.
Grate cooled potatoes. Add rest ... casserole dish. Sprinkle crushed corn flakes on top. Refrigerate overnight. Bake at 350 degrees for 45 minutes to 1 hour.
Par boil potatoes and cool completely. Combine rest of ingredients and mix with cold potatoes.
(Potatoes will skin easily if run ... to 1 tablespoon red wine vinegar and ... for best taste. When ready to serve, garnish with sliced eggs and tomatoes.
Combine ingredients in ... Add any seasonings desired. NOTE: Left over soup meat can be used in place of roast beef. Red kidney beans can also be added.
Serves 4. In medium saucepan, cook potatoes, covered, in ... pepper. Mix in onions, parsley and tarragon. Add potatoes; toss lightly to coat. Season with salt.
Grate chilled potatoes. Mix with ... Bake at 350 degrees for 35 minutes. Can be prepared early in the morning and kept in refrigerator until ready to bake.
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