Potato and Onion Food Storage Recipes

CHICKEN PARMESAN

Mix equal parts instant potato flakes and parmesan cheese, and salt and freshly ground black pepper adequate for the amount of chicken you are preparing. Add garlic powder to taste. Dip chicken pieces in beaten egg, then, roll in the potato flake/parmesan mixture. Place in a greased baking pan, drizzle with melted butter. Bake at 350 for 1 hour. Delicious — and it smells SO GOOD as it’s cooking!

Easy and Yummy Mashed Potatoes (with or without garlic)

Follow directions on the package only substitute low-sodium chicken broth for water and add crushed clove (or two) of garlic to broth.
Simmer garlic in broth for a few minutes before proceeding with recipe. Use white pepper instead of black.
When using instant potatoes, add about a tablespoon of mayonnaise in them. There is something about the mayo that makes them taste like the real thing. Hope you enjoy!

BREAD MACHINE WHITE POTATO FLAKE BREAD

1 c. very warm water
2 1/2 T. butter
2 T. sugar
1 T. + 2 tsp. instant potato flakes
3/4 tsp. salt (I prefer sea salt)
2 1/2 c. bread flour (AP flour works well, too)
1 1/4 tsp. yeast (I use Sam’s Club instant yeast)
Place in bread pan in order listed (or however your machine specifies).  Bake on a basic white loaf.  When done, remove & smear with butter to keep crust soft.  Wrap in towel until cool.  Store in airtight container.

CRAB AND POTATO – STUFFED PEPPERS

2 med. green peppers, cut lengthwise into halves, seeded & blanched, 1 (8 oz.) frozen, thoroughly drained imitation crab meat, flaked, 4 oz. Cheddar cheese, shredded, 1 c. diced onions (may use dried onions), 1 c. skim milk, 2/3 c. instant potatoes , 1 egg, beaten, 1 1/2 tsp. butter, melted
Drain blanched pepper on toweling. Combine crabmeat, 1 ounce cheese and remaining ingredients. Stir thoroughly and let stand for 5 minutes. Preheat oven to 375 degrees. Spoon 1/4 crab mixture into each pepper half. Sprinkle with 1/2 ounce of cheese. Spray 2 quart casserole and bake until stuffing is firm and cheese browned and melted, about 1/2 hour in oven, 15 minutes or less in microwave. Makes 2 servings.

GNOCCHI

Easy, versatile (vary Toppings) and very good. 1 c instant Potato Flakes, 1 c hot water, 1/2 t salt, 1 egg, 1 c flour. Combine Potato Flakes and hot water. Add rest of ingredients, in order given. Mix well. Form into 2″ fingers or balls* with hands. Flour hands occasionally so dough doesn’t stick. Cook in boiling salted water till they rise to top. Remove dumplings from water with slotted spoon and place in buttered casserole dish.* Sprinkle with bread crumbs and keep layering melted butter, dumplings and crumbs. Cover with foil and bake at 325° 5-10 minutes. *Tip – roll dough into a 1/2 inch diameter rope and then cut up into inch long slices (I sometimes indent the center with a fork. I think it looks nice plain or with the indentation) Boil the Gnocchi quickly as directed then drain and top with Basil and garlic-infused Pasta sauce.

INSTANT MASHED POTATO DUMPLINGS

1 cup Mashed Potato Flakes, 1 cup sifted flour, 2 teaspoons baking powder, ½ teaspoon salt (1/4 tsp.), 1 tablespoon minced parsley, 1 cup milk , 1 egg. Combine Potato Flakes, flour, baking powder and salt and parsley. In a separate bowl, combine the milk and egg. Add to dry ingredients and stir to moisten. Let stand 3 minutes. Drop by spoonful onto simmering liquid. Cover tightly and cook 10 to 15 minutes.

CRISP OVEN-FRIED CHICKEN

1½ cups instant potato flakes?    1     Tbsp seasoning salt    ¼     teaspoon pepper   ½     teaspoon paprika  ¼     teaspoon garlic powder    ¼     cup butter, melted   1     egg, beaten    1     Tbsp water    3     pounds chicken – thighs, legs, breasts. Preheat oven to 400 degrees. In large bowl, combine potato flakes and spices. Stir in butter and mix well. In medium bowl, combine egg and water. Dip chicken in egg mixture then roll in flake mixture. Bake covered for 1 1/2 hours or until tender. Uncover the last 10 minutes for the chicken to brown.

SAUSAGE, EGG AND POTATO SKILLET

1/2 lb. BREAKFAST SAUSAGE
2 Tbs. dried onions, 2 c. mashed potatoes (reconstituted potato flakes), 6 eggs, 1 tsp. salt, 4 oz. shredded cheese
Brown sausage lightly in skillet, drain. Add onion and potatoes. Cook and stir 5 minutes. Beat eggs with salt, stir into meat mixture. Cook and stir over medium heat until eggs are almost set. Sprinkle with cheese, cover and cook over low heat for 2 minutes. Serve at once. Serves 4.

INSTANT POTATO CASSEROLE

Instant potato flakes, 1 (4 oz.) pkg. whipped cream cheese (with or without chives) , 1 egg, beaten, 2 tbsp. dried onion, 1 tbsp. parsley, chopped, butter
Mix instant potato flakes according to package directions for 6 people. Add more flakes to make thicker. Add a 4 ounce package of whipped cream cheese with or without chives. (Already softened cream cheese works best.) Stir well. Add 1 beaten egg, 2 tablespoons dried onion, 1 tablespoon chopped parsley. Put in a 1 1/2 quart well-greased casserole. Dot with butter and bake at 400 degrees for 30 minutes.

INSTANT POTATO PUFF

Instant mashed potatoes for 8. 1 c. cottage cheese, 1 c. sour cream, 1/4 c. onions, thinly sliced or dried onions, 1 (2 oz.) jar chopped pimientos, drained, 2 tsp. salt, 1 clove garlic, minced, 3 eggs, separated, 2 tbsp. butter
Prepare 8 servings of instant mashed potatoes according to package directions using electric mixer. Add cottage cheese, sour cream, onion, pimento, salt, garlic and egg yolks. Beat until fluffy and well blended.
Beat egg whites until stiff. Fold into potato mixture. Pour into buttered 1 1/2 quart casserole. Bake in preheated oven 350 degrees 1 hour. Dot with butter and serve.

CHEESY POTATO CASSEROLE

Instant mashed potatoes for 8 servings
1/2 tsp. garlic salt, ½ pound bacon, crisped and drained, 1 tbsp. parsley, finely chopped, 1 c. shredded cheddar or American cheese, 1 1/2 c. cornflake cereal, crushed (may omit for gluten-free dish), 2 tbsp. butter, 1/2 tsp. dry mustard, 1/2 tsp. paprika, 1/4 tsp. salt
Prepare instant potatoes for 8 servings (except decrease salt to 1/2 tsp.) add garlic salt. Stir parsley, bacon (reserve 3 Tbs. for topping) and cheese into potatoes. Put into a 1 1/2 quart casserole. Mix remaining bacon and rest of ingredients; sprinkle over potato mixture. Bake 20 minutes. Garnish with sprigs of parsley.

INSTANT POTATO PATTIES

1 ½ c. potato flakes, 1 lg. pkg. frozen mix vegetables, Shredded or sliced cheese
Prepare instant potatoes per instructions to serve four people. At same time, heat frozen vegetables according to directions.
On a cookie sheet, form 1 1/2 inch thick potato patties and spoon middle down. Fill middle with heated vegetables and sprinkle cheese over top. Bake in oven at 350 degrees for 5 to 10 minutes.

CHICKEN AND POTATO CASSEROLE

2 cups potato flakes, 1 pound chicken breast, 2 packages instant chicken gravy, 1 can corn, 2 cups instant Bisquick biscuit mix
Cut chicken into one inch pieces and fry over medium heat until cooked through. Prepare potatoes and gravy as directed on packages.
Meanwhile, add water to biscuits as directed to form dough. Add gravy mixture to cooked chicken, and add corn to prepared potatoes.
Using a 13 inch casserole, layer potato and corn mixture into bottom of pan.
Layer chicken and gravy mixture on top of that. Drop biscuits by spoonful onto the chicken and bake at 400°F for 12-15 minutes.

SALMON CAKES

1 lg. can salmon, boned & flaked, 1 c potato flakes, 2 eggs, Salt & pepper, ½ c. corn meal
Mix and form into about 12 cakes. Fry in 2 Tbs. vegetable oil until brown.

GOOD N SIMPLE COD CAKES

1 lb cod fillet, 2 cups potato flakes, salt, olive oil, butter
Prepare potatoes per pkg. instructions for mashed potatoes (no lumps) in a shallow pan.
Bring two inches of water to a boil adding a half teaspoon of salt. Place the cod fillet in the boiling water and reduce heat to a simmer. The cod is done when the flesh parts easily with a fork.
Lift it from the pan with a spatula or perforated spoon into a bowl large enough for mixing the potatoes and fish.
Blend these by tumbling the mixture. Add salt to taste.
Form hamburger-sized patties or cakes. Pour four tablespoons of olive oil into a medium size frying pan and place cod cakes in when the pan is hot.
Allow each side to become brown before turning over. Turn over only once.
Serve with butter and your favorite vegetable.
Serves two.
These can be frozen before the frying step and should keep for several days.

KID FRIENDLY SHEPARD’S PIE

2-3 lbs hamburger or ground turkey, 1 can cheddar cheese soup, canned or frozen corn (8-12 oz), 2 cups potato flakes, reconstituted per instructions
2 Tbs. dried onions, salt and pepper to taste, 8 oz shredded cheese
Preheat oven to 350°F
Brown meat, stir in dried onions until softened, drain off any fat. Mix in cheddar cheese soup. Divide potatoes in half.
Layer in casserole dish: 1 layer of potatoes then corn, then meat, then potatoes then top with cheese and bake 15 minutes or until cheese is melted! YUMMY!!!

GERMAN CHOCOLATE CRINKLE COOKIES

1 pkg. Pillsbury Plus German chocolate cake mix
1/2 c. potato flakes
1 tsp. cream of tartar
1 tsp. cinnamon
3/4 c. butter, melted
3 tbsp. milk
1 egg
1/2 c. chopped nuts
1/4 to 1/2 c. sugar
Heat oven to 350 degrees. Combine first seven ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss until sugar coated. Place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1 minute; remove from pans. If desired, frost cookies.
FROSTING:
1 c. powdered sugar, 2 tsp. unsweetened Hershey cocoa
½ cup flaked coconut
1 tbsp. soft butter,
1 or 2 tbsp. milk
Combine frosting ingredients; blend well. Spread on cooled cookies. 4- 5 dozen.

BUTTER CRISP “INSTANT POTATO” COOKIES

2 sticks butter, 1 1/2 c. sugar, 3 eggs
1 c. flour, 2 tsp. cream of tartar, 1 tsp. soda, 1/2 tsp salt, 2 c. instant potato flakes, 1 c. coconut flakes, 1/2 c. chopped pecans, 1 tsp. vanilla
Combine potato flakes with sifted dry ingredients. Add to creamed mixture alternately with eggs. Add coconut flakes, nuts and vanilla. Roll into small balls, then roll balls in granulated sugar. Place 2inches apart on ungreased cookie sheet.
Bake at 400 degrees until edges are light brown. Makes about 72 delicious thin and crispy cookies.

Cooking With Dried Onions
Peel away the skin of this vegetable to find whole layers of health benefits. Worshiped by the Egyptians as far back as 3500 B.C., the onion symbolized eternity because of its concentric-circle construction.
Onions are rich in powerful sulfuric compounds, responsible for their pungent odor — and for irritating our eyes. One large raw onion has only 63 calories, is made up of more than a cup of water, and provides up to 20% of your RDA of vitamin C.
Hint: Do you tear up when slicing one? Try chilling the onion in the fridge and then delay cutting into the root end of the onion until the rest has been sliced or chopped.
Onions
• Onions are an excellent antioxidant, and they contain anti-allergy, antiviral and antihistamine properties.
• Sulfur compounds in onions help to detoxify the body.
• Onions aid in cellular repair.
• Onions are a rich source of quercetin, a potent antioxidant.

Chopped Dried Onions increase in volume about 1.3 times when soaked in cool water. When boiled, they increase in volume 3 times and the weight increases 4 times. Raw, they aren’t quite as good as fresh onions but are certainly good enough to use in place of raw onions in such dishes as potato salad.
Cooked in meat loaf, stews or whatever you add onions to, you will not notice any difference between fresh and dehydrated onions. Rehydrated onions, soaked in cool water, look very much like fresh cut onions and can be used interchangeably in most places where fresh onions are used.

• Learn the conversions. 1/4 cup of chopped, fresh onion is equivalent to one tablespoon of dried minced onion. Keeping this in mind, you can substitute dried onion for fresh onion in any recipe once it has been re-hydrated. Since so many dishes call for onion as part of the recipe, it is a good idea to keep a small bottle of dried minced onion in the pantry in case you run out of fresh ones while cooking.
• Rehydrate the dried onion. Soak the dried onions in warm water for about 20 minutes before using them in a dish that does not involve much moisture. You can skip this step if you are making a soup, sauce or stew as the onion will rehydrate while it is cooking. The warm water should measure out to be at least the same amount as the amount of dried onion you have measured. For example, if you are soaking 1/4 cup of dried, minced onion, you need to use at least 1/4 cup of warm water to soak it. You can use more water than this, but not less.
• Once the dried onions have absorbed the warm water, drain the excess water before adding to meats, casseroles or anything else you have decided to make. If you are using the dried onion without re-hydrating it, you can add it to the stew, sauce or soup just the way it is. Some recipes call for dried onion to be used without re-hydrating them since they release their flavor faster than fresh onions.
• You can dehydrate your own sweet onions while they are in season.Simply cut them into “rings” and place them directly on the dehydrator shelves.
Recipes:

Homemade french Onion Soup Mix

About This Recipe
“This recipe is a great substitute for the boxed onion soup mix. It equals one packet or about 1-1/4 ounces. You can add garlic powder or other seasonings if you wish. It also makes a great gift for cooks. Make up some packets of onion soup mix; add a soup ladle, soup bowls, soup spoons, recipes, and wrap in cellophane with a pretty bow.
Ingredients
4 teaspoons beef bouillon granules
8 teaspoons dried onions
1 tsp garlic powder
1/8 tsp celery salt
pinch sugar
1 teaspoon onion powder
1/4 teaspoon seasoned pepper
Directions
• Cut a 6-inch square of heavy duty foil.
• Place all ingredients in center of foil.
• Fold foil to make an airtight package.
• Label with date and contents.
• Store in a cool, dry place.
• Use within 6 months.

SOLAR COOKER/CROCKPOT RECIPE: WILD RICE & MUSHROOMS

Most slow cooker (Crockpot) recipes are very suitable for use in a solar oven. ?This is yummy on its own as a vegetarian meal or as a great side dish with grilled meat or bacon.??1 1/2 cups uncooked long grain rice?1/2 cup uncooked wild rice?1 packet of dried French Onion Soup mix, or equivalent homemade (see above)?4 cups beef or chicken stock?1 bunch green onions, chopped
1/4 cup butter, melted
10 to 15 fresh mushrooms, sliced, 1 tbsp fresh herbs, chopped, or 1 tsp dried, * Combine all ingredients in a lightly greased slow cooker (Crockpot) or one or two covered black solar cooker tins.* Slow Cooker: Cover and cook on high for 3 hours. Fluff with a fork and serve.* Solar Oven: Cover, place in the solar oven and cook for 3-5 hours. When all the liquid is absorbed, fluff with a fork and serve hot.

French Onion soup (using dehydrated onions)

To make delicious, simple, French Onion soup, use a package of McCormick Au Jus Gravy mix with 3 cups of water, simmer till well mixed, add a cup of dehydrated onions, a Teaspoon of butter and continue to simmer till the onions rehydrate. Then add croutons and top with Swiss or Gruyere cheese. Place in oven until cheese is melted and bubbly.

WILD RICE STUFFING WITH DRIED ONIONS, CHERRIES, and APRICOTS
6 tbsps  butter
1 cup dried onions
4 1/2 cups low salt chicken broth (canned)
3 tbsps chopped fresh thyme
1  1/4 cups wild rice (6 12 ounces)
1  1/4 cups long grain white rice
6 ozs dried apricot (coarsely chopped)
1 cup dried tart cherries
1 cup raisins
1 cup toasted pecans (chopped)
1. Melt 2 tablespoons butter in large skillet over medium heat. Rehydrate, then add onions and sauté until brown, about 15 minutes. Set aside.
2. Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan. Add wild rice; bring to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.
3. Stir dried apricots, dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir onions and remaining 4 tablespoons butter into rice. Mix in pecans. Season generously with salt and pepper.
4. Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

Sun-Dried Tomato Onion Risotto

1 oz sun-dried tomatoes (packed in oil, about 10)
1 cup water
2  1/2 cups chicken broth
1 cup dried onion
1 garlic cloves (minced)
4 tbsps olive oil
1 cup Arborio rice
1/4 cup freshly grated parmesan
1 leaf fresh parsley leaves (finely chopped fresh parsley leaves for sprinkling the risotto if desired)
1. In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

Baked Brie with Caramelized Onions

2 tbsps stick butter
2 cups dried onions
1 tbsp fresh thyme (minced)
4 garlic cloves (chopped)
½ cup apple juice
1 tsp sugar
brie (32 to 36 ounce French, packed in wooden box reserve box)
2 baguettes (French bread, sliced)
1. Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup apple juice; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup juice; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepared 2 days ahead. Cover and refrigerate.)
2. Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices.