GLUTINOUS SWEET POTATO SESAME BALLS

With Sesame seeds
Stock photo: http://passionateeater.blogspot.com/2007_07_01_archive.html

Sharon Wolff

This delight is frequently served at Chinese buffet restaurants. It brings to imagination what manna from heaven would taste like. Traditionally, these sesame balls are deep fried, but I make them into slightly flattened patties and pan fry with less oil. Picture to come. I did not use sesame seeds in my personal recipe because we have a sesame allergy in the house. They were delicious!

DIRECTIONS:
8.5 ounces glutinous rice flour (found at Asian grocery stores)
1 large sweet potato - peeled, cooked tender, cooled and mashed
1 C sugar
5 ounces of water (more or less to reach desired consistency)
Oil for pan frying or deep frying
2 ounces sesame seeds (optional)

Combine glutinous rice flour, cooled mashed potatoes, sugar. Add water slowly.
Mix until the dough is no longer sticky in your hand. Should feel stretchy.

Divide into small balls and roll in sesame seeds if you are using them.

Deep frying:
Heat oil and fry until golden brown. Watch at all times.

Pan frying:
Flatten slightly and fry each side until golden brown. Watch at all times.

Serve as they are. Since we did not use sesame seeds, we sprinkled cinnamon sugar on top. Delicious!
Like manna from heaven!

MASHED SWEET POTATOES

Sharon Wolff

Peel and cut 5 sweet potatoes
Boil until tender - 20-25 minutes
Drain
Mash to desired smoothness
For creamier consistency, place in food processor after slightly cooled
Add brown sugar, butter, vanilla extract and cinnamon to taste

CROWD PLEASING SCALLOPED POTATOES

Maureen Mullane

Ingredients:
1 8 ounce tub chive and onion cream cheese spread
2 C fat-free reduced-sodium chicken broth
1 C milk
10 slices bacon, cooked, crumbled and divided
4 1/2 pounds Yukon gold potatoes (about 12), cut into 1/4" thick slices
1 onion, thinly sliced
1 C shredded colby & monterey jack cheese

Directions:
Heat oven to 400
Stirring constantly with a whisk, cook cream cheese, broth and milk in saucepan on medium heat until cream cheese is melted

Reserve 2 T bacon. Layer half each of potatoes, onions and remaining bacon in 13x9 inch baking dish
Repeat layers
Pour cream cheese sauce on top. Cover.

Bake covered 1 to 1 1/2 hours or until potatoes are tender and top is golden brown.
Uncover and top with shredded cheese and reserved bacon for the last 10 minutes

HOT GERMAN POTATO SALAD

Anita Keith

Peel the potatoes and cook until tender, 30 to 35 minutes. Drain and set aside. In a large skillet, fry bacon until crisp; remove and drain. Cook and stir chopped onion in bacon drippings until tender and golden. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until bubbly. Remove from heat and stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove the skillet from heat. Crumble the bacon and slice the potatoes. Carefully stir bacon and potatoes into the hot mixture in the skillet. Heat through, stirring lightly to coat potato slices. 5 or 6 servings

3 lb potatoes (about 9 medium)

6 slices bacon

¾ cup chopped onion

2 tablespoons flour

2 tablespoons sugar

2 teaspoons salt

½ teaspoon celery seed

dash of pepper

¾ cup water

1/3 cup vinegar

EASY AMERICAN POTATO SALAD

Anita Keith
Winner most recipes submitted

3/4 C Miracle Whip dressing
1 t prepared mustard
1/4 t celery seed
4 C cubed cooked potatoes ( about 1 1/2 pounds)
1/2 C each sweet pickle relish and sliced celery
Salt and pepper

Mix dressing, mustard and celery seed in large bowl
Add potatoes, relish and celery; mix lightly
Season to taste with salt and pepper
Refrigerate

Makes 6 servings

MASHED POTATO CASSEROLE

Rocco Clesceri
Delicious, Quick & Easy

Instant mashed potatoes
1 8 ounce package cream cheese
1/2 C sour cream
Grated cheddar cheese
Paprika

Prepare instant mashed potatoes as directed on package (serving for 8)
Add cream cheese and sour cream
Mix thoroughly
Place in 1 1/2 quart casserole dish
Top with grated cheese and sprinkle with paprika
Bake 45 minutes in 350 oven
Can be made in advance and reheated

EASY MASHED POTATOES

Maureen Mullane

3 C hot, stiffly mashed potatoes (prepared without salt)
1/3 C sour cream
1 (8 ounce) jar Cheese Whiz Cheese Spread
1/3 C chopped green onion

Preheat oven to 375
Heat Cheese Whiz according to label instructions
Stir together all ingredients
Spoon into 1 quart casserole
Bake 22-25 minutes or until thoroughly heated
Let stand 10 minutes before serving.
Makes 4-6 servings
Prep time 25 minutes
Cooking time 25 minutes plus standing time

SWEET POTATO FRIES

1 1/2 pounds sweet potatoes, peeled and cut lengthwise into 1/2" thick slices
2 -3T olive oil-use just enough oil to coat potatoes

Preheat oven to 420
In large bowl, toss sweet potatoes with olive oil. Sprinkle salt and toss to coat. Spray cookie sheet with non-stick spray and arrange potatoes in single layer
Roast, turning once, after about 18-20 minutes and then cook about 8-10 minutes more on the second side or until potatoes are tender and golden.

HINT: The first time you make these, watch them very closely so they don't burn. You want them more than lightly browned, just not burnt