As my family and I prepare for the holidays that are quickly approaching I try to prepare various meals, side dishes, and snacks that we can both make for guests here at home, or bring as a contribution to a holiday gathering elsewhere. I find that potato dishes are widely enjoyed and are often one of my go-to foods. I decided to look for recipes from an “old school” recipe book.
250 ways of serving potatoes were published by the Culinary Arts Institute with a Copyright date of 1941. Nearly 80 years ago when this book was published, recipes were simple, but delicious! People didn’t need to worry about eating processed foods as much as we do today because food (while some were processed) was largely natural and clean. So, when I think about the type of potato recipes that I want to share with my loved ones this holiday season, I decided to look back to this 1941 potato themed cookbook!
Baked Potato Recipes
Baked potatoes are one of the healthiest methods of consuming potatoes as they retain most of their vitamins and other nutrients while being baked in the skin. Potatoes should be scrubbed clean and dried before baking. To make a soft and flavorful skin, it is suggested to rub the skin (after cleaning and drying) with butter or oil prior to baking.
Supreme stuffed potatoes (thanks to 250 ways to serve potatoes Copyright 1941)
This recipe could be great as a side dish or an appetizer!
- 4 medium potatoes
- ½ cup grated American cheese
- 2 tablespoons butter
- 1 teaspoon minced parsley
- ¼ cup minced celery
- ¼ cup blanched almonds, chopped
- Salt and pepper to taste
- Paprika to taste
Instructions
- Bake potatoes in oven at 425 degrees Fahrenheit for 45 minutes or until tender
- Cut into halves and scoop out inside and mash
- Add remaining ingredients, beat until fluffy and season to taste
- Pile mixture back into potato shell and reheat in oven until lightly browned
Boiled potatoes
Boiled potatoes with their skin on is the very best way to retain the vitamins and other nutrients that potatoes provide. Once the potatoes are tender, they should be removed and the starchy water should be kept to use in various gravy, soup, and bread recipes!
Cream of potato soup (thanks to 250 ways to serve potatoes Copyright 1941)
This recipe would surely warm a blustery winter day!
- 4 large potatoes
- ½ onion, cut fine
- 1 ½ quarts water
- 2 teaspoons salt
- 1 tall can evaporated milk
- Dash of pepper
Instructions
- Pare and dice potatoes
- Add onion, water and salt
- Boil until tender
- Drain, saving water, and mash the potatoes
- Combine potato water and milk and heat to boiling
- Add pepper and mashed potatoes
- Blend thoroughly and serve warm
Fried potatoes
Fried potatoes are made either in a pan with a small amount of oil or butter or, in a deep fat fryer with a large amount of oil. These are two of the least nutritious ways to cook potatoes, enough they offer a different level of texture and flavor to this starchy vegetable.
Potato Nests (thanks to 250 ways to serve potatoes Copyright 1941)
This recipe would easily impress your guests with its flavor and appealing design!
Instructions
- Pare 3 large potatoes, cut lengthwise into tiny strips
- Heat in a small amount of hot fat until tender but not brown
- Remove from fat, sprinkle with salt and arrange potatoes against the sides and bottom of large deep muffin pans, pressing firmly into place
- Bake in the oven at 450 degrees Fahrenheit for 15 minutes
- Serve hot, filled with any steamed fish, meat or poultry
The, 250 ways to serve potatoes Copyright 1941 cookbook also proceeds to discuss recipes for mashed potatoes, salads, and several pages of recipes using sweet potatoes rather than white or red potatoes. The recipes listed above were chosen for their abilities to add their unique flavors to your holiday gatherings or to any occasion this cold holiday season!
Happy Holidays!
