Published: Friday, February 10, 2012
Harkening to thrifty potato days
It's easier said than done, but the trick to getting by, making it through, in these hard financial times is just the same as it was in times gone by -- the old "use it up, wear it out, make it do or go without'' philosphy.
Take potatoes, and I for one certainly do, and as often as possible, too.
Once a mainstay in homes from coast to coast in this marvelous country of ours, they were an every-night supper must have, certainly in my neighborhood and every other one we were familiar with back then.
Sadly, not everybody, not in this day and age anyway, was lucky enough to grow up at their mother's or grandmother's knee, learning to make basics such as mashed potatoes, so let's start there.
We can thank Arlington cook Marcella Henske for passing along the time-honored how-to for this dinner classic she copied from "Dining On A Dime.'' A yummy way to get some mileage from the peels completes today's "waste not, want not'' potato plan.
Mashed potatoes
5 large potatoes, peeled and cubed
Water
2 tablespoons butter
1/2 cup milk
2 tablespoons sugar
1 teaspoon salt
Turn potatoes into a large saucepan and add enough water to cover. Bring to a boil, reduce heat and cover and simmer until potatoes are tender, about 10 minutes. Drain. Transfer potatoes to a mixing bowl and mash. Add the butter, milk, sugar and salt. Beat until smooth. Makes 5 to 6 servings.
Garlic mashed potatoes: Add 15 cloves garlic, peeled and halved, to the potatoes when boiling.
Potato peels
Potatoes
Salt and pepper
Garlic and onion powders
Cheddar cheese, shredded
Grease a cookie sheet and preheat oven to 400 degrees. Wash and peel potatoes with a knife (try to include some of the potato) and put the peels in a bowl. Add the seasonings to taste and mix well. Spread the peels on the cookie sheet and bake 8 to 10 minutes until crisp. Remove from oven and sprinkle cheese on skins; return to the oven for 2 or 3 minutes until cheese melts.
The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday's Good Life section.
Take potatoes, and I for one certainly do, and as often as possible, too.
Once a mainstay in homes from coast to coast in this marvelous country of ours, they were an every-night supper must have, certainly in my neighborhood and every other one we were familiar with back then.
Sadly, not everybody, not in this day and age anyway, was lucky enough to grow up at their mother's or grandmother's knee, learning to make basics such as mashed potatoes, so let's start there.
We can thank Arlington cook Marcella Henske for passing along the time-honored how-to for this dinner classic she copied from "Dining On A Dime.'' A yummy way to get some mileage from the peels completes today's "waste not, want not'' potato plan.
Mashed potatoes
5 large potatoes, peeled and cubed
Water
2 tablespoons butter
1/2 cup milk
2 tablespoons sugar
1 teaspoon salt
Turn potatoes into a large saucepan and add enough water to cover. Bring to a boil, reduce heat and cover and simmer until potatoes are tender, about 10 minutes. Drain. Transfer potatoes to a mixing bowl and mash. Add the butter, milk, sugar and salt. Beat until smooth. Makes 5 to 6 servings.
Garlic mashed potatoes: Add 15 cloves garlic, peeled and halved, to the potatoes when boiling.
Potato peels
Potatoes
Salt and pepper
Garlic and onion powders
Cheddar cheese, shredded
Grease a cookie sheet and preheat oven to 400 degrees. Wash and peel potatoes with a knife (try to include some of the potato) and put the peels in a bowl. Add the seasonings to taste and mix well. Spread the peels on the cookie sheet and bake 8 to 10 minutes until crisp. Remove from oven and sprinkle cheese on skins; return to the oven for 2 or 3 minutes until cheese melts.
The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday's Good Life section.
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