HOW TO MAKE A POTATO FARM RECIPES

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POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Potato Pie Recipe: How to Make It - Taste of Home image

I've collected a large variety of recipes using our farm's crop of potatoes. This is a favorite. It has a wonderful pastry crust and is chock-full of sliced potatoes with onion, parsley and seasoning.—Patricia Wells, Riverhead, New York

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 50 minutes

Prep Time 25 minutes

Cook Time 01 hours 25 minutes

Yield 6 servings.

Number Of Ingredients 14

2-1/4 cups all-purpose flour
1 tablespoon sugar
1-1/4 teaspoons salt
1/2 cup shortening
1/4 cup butter
3-1/2 to 4 tablespoons cold water
FILLING
7 cups sliced peeled potatoes
1 medium onion, sliced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon minced fresh parsley
2 tablespoons butter
1/2 cup half-and-half cream

Steps:

  • Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

HEARTY POTATO SOUP RECIPE: HOW TO MAKE IT



Hearty Potato Soup Recipe: How to Make It image

Having grown up on a dairy farm in Holland, I love our country life here in Idaho's "potato country." My favorite recipe for potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 servings (about 2-1/2 quarts).

Number Of Ingredients 10

6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Steps:

  • In a Dutch oven, cook the potatoes, carrots and celery in water until tender, 15-20 minutes. Drain, reserving liquid and setting vegetables aside. , In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.

Nutrition Facts : Calories 208 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 5g protein.

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