16 cups water 2 teaspoons salt 2 medium russet potatoes, baked, peeled and mashed* 2 cups flour 2 jars (26 ounces each) chunky spaghetti sauce, hot
In a 6-quart soup pan, bring water and salt to a boil.
In a separate bowl, combine warm mashed potatoes and flour to make a uniform and tender dough (not sticky). Divide dough into four sections. Roll each section into a 3/4-inch-thick rope, then cut into 3/4-inch pieces. Roll pieces into balls. Push your thumb into the center of the ball, making a dent. Drop into boiling water. Balls will fall to bottom of pan. Once balls float back to the top, remove and strain 2-3 minutes. Repeat until all the dough is cooked. Transfer dumplings to a serving dish and cover with spaghetti sauce. Serve immediately.
*Approximately 1 pound total weight.
Creamy Mushroom Shepard's Pie
1 pound ground beef 1/4 cup chopped onion or 1/8 cup dried minced onion 1 can (4 ounces) mushroom pieces, drained 1 can (14.5 ounces) green beans, drained 1 can (10.5 ounces) cream of mushroom condensed soup 4 cups mashed potatoes*
Preheat oven to 350 degrees. Brown ground beef with onion and drain. Stir mushrooms, green beans, and cream of mushroom soup into drained meat. Spread mixture into greased 8 x 8-inch or 9 x 9-inch pan. Spoon mashed potatoes evenly over the top. Bake uncovered for 20-25 minutes until bubbly around edges and hot in the center.
*Can use instant potatoes. To make mashed potatoes, peel and dice 5 to 6 medium Idaho russet potatoes (approximately 2-1/4 - 2-1/2 pounds). Place potatoes in sauce pan and cover with water. Boil for 20-25 minutes until potatoes are tender. Drain water. Add 2 tablespoons butter and 1/2 cup milk. Mix with electric mixer or mash with a potato masher.
Peanut Butter Chocolate Fudge
1 (12 ounces) package milk chocolate chips 2 tablespoons milk 1 cup chunky peanut butter 1 teaspoon vanilla 1/2 cup warm mashed potato, unseasoned and not instant 4 cups powdered sugar 1/4 cup chopped peanuts
In non-stick saucepan, melt chocolate chips with milk over low heat stirring consistently. Once completely melted, remove from heat. Immediately stir in peanut butter, mashed potato, and vanilla until smooth. Stir in powdered sugar one cup at a time. Press fudge into a lightly greased 8 x 8-inch or 9 x 9-inch pan. Sprinkle chopped nuts over the top and lightly press them into fudge. Cover and chill for 2-3 hours. Cut and serve.
Recipe(s) from101 THINGS TO DO WITH A POTATO by Stephanie Ashcraft (Gibbs Smith, Publisher; September 2004; $9.95/Paperback)
