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September 2002 Issue
Spuds on Parade
by Rossana S. Tarantini
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    Because the potato was unknown to them, Europeans initially considered potatoes poisonous or evil due to their similarities to the nightshade family. Some members of the nightshade family include Mandrake and Belladonna, which are used for medicinal purposes. Germany's King Frederick William realized that potatoes were a good food source and ordered peasants to plant and eat potatoes or their noses would be cut off.

 

Southwest Potato Frittata

  • 2 medium potatoes (2/3 pound) cut into 1/4 inch slices
  • 1 can whole kernel corn, drained
  • 1 4oz. Can diced green chilies, drained
  • 1 2oz. Can sliced pimentos, drained
  • 3 green onions, chopped
  • 2 tbsp. chopped cilantro
  • 8 eggs (or 2 cups egg substitute)
  • 2 tsp. water
  • freshly ground black pepper to taste
  • 1/3 cup (or more) freshly grated parmesan
Heat broiler. Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray, add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese, season with pepper. Pour mixture over potatoes. Cover, cook over medium heat until eggs are almost set, about 10 minutes, and remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet under the broiler, 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve.
  • Yields: 4 servings
  • Preparation Time: 20 minutes
 

Recipe Exchange

Here's a new request from Janet:

    I'm looking for a simple corn relish recipe that I can preserve and use on things like hot dogs and brats. If you can provide me with such a recipe, I'll be more than happy to share my famous potato salad recipe! Thanks.

Well Janet, the request is out there, I'm sure many of our readers have a great recipe to share with you and since this month's column is about potatoes, maybe you can share your potato salad recipe with us.

Also from a Janet this month (and no, I don't know if it's the same Janet!)

    I am looking for a spicy gingersnap recipe … something that ideally includes both powdered and crystalized ginger. I'm looking for the perfect cookie with kick to have with tea! Thanks.

And thank you Janet for your birthday wishes. I'll let you all know how wonderful it was next month.

    In 1853 railroad magnate Commodore Cornelius Vanderbilt, while at a fashionable resort in Saratoga Springs, complained that his potatoes were cut too thick and sent them back to the kitchen. To spite his haughty guest, Chef George Crum sliced some potatoes paper thin, fried them in hot oil, salted and served them. To everyone's surprise, Vanderbilt loved his "Saratoga Crunch Chips," and potato chips have been popular ever since.
Well there you have it, my own personal ode to the 'tater.

Go out there and see what you can whip up tonight.

    Marie Antoinette wife of Louis XV was known to wear potato blossoms as a hair decoration.

Next month I'll probably be up to my elbows in canning tomatoes so look for lots of tomato-type recipes!!

TTFN!!!

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