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Judy Dyke

Food court 11-14

Here’s some potato recipes to go with your holiday dinners for Thanksgiving or Christmas. Rather than the usual mashed potatoes, why not try something different to share with your family and friends.

Russian Potatoes

6 cups chopped sweet onions

1/4 cup olive oil

1/3 cup plus 1/2 cup butter cubed, divided

1 tablespoon sugar

4 pounds potatoes, peeled and cubed

4 14 1/2-ounce cans chicken broth or 8 cups water plus 8 teaspoons chicken bouillon granules

3 cups sour cream, divided

1 cup heavy whipping cream

4 eggs, beaten

1 teaspoon dill weed

In a large skillet, sauté onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium low, cook, stirring occasionally for 40 minutes or until deep golden brown. Meanwhile place potatoes in a large saucepan and cover with broth; bring to a boil. Reduce heat, cover and cook for 15 to 20 minutes or until tender. Drain potatoes, transfer to a large bowl. Add 1 cup sour cream and the cream, eggs, dill and remaining butter. Beat until mashed. Spread half of potatoes into a greased 13-by-9-inch baking dish. Layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30 to 35 minutes or until a thermometer reads 160°. Serves 12.

Twice Baked Potato Casserole

1 1/2 pounds red potatoes (about 6 medium), baked

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound sliced bacon, cooked and crumbled

3 cups (24 ounces) sour cream

2 cups (8 ounces) shredded mozzarella cheese

2 cups (8 ounces) shredded cheddar cheese

2 green onions, sliced

Cut baked potatoes into 1-inch cubes. Place half in a greased 13-by-9-inch baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350° for 20 to 25 minutes or until cheeses are melted. Sprinkle with onions. Serves 6 to 8.

Scalloped Russet and Sweet Potatoes

1 clove garlic

1 tablespoon butter, softened

1 large onion, peeled

2 tablespoons olive oil

1/2 teaspoon fresh thyme leaves

2 cups milk

1/2 cup whipping cream

2 tablespoons butter

3 tablespoons all-purpose flour

5 medium russet potatoes

1 medium sweet potato

Fresh whole nutmeg

Preheat oven to 350°. Aggressively rub inside of 2 1/2- to 3-quart dish with garlic clove. Coat with the 1 tablespoon butter; set aside. With a mandolin or very sharp knife, slice onion about 1/16-inch thick. In skillet over low heat, cook onion in olive oil until tender, sprinkling well with salt and pepper. Remove from heat and stir in thyme leaves; set aside. In small sauce pan, heat milk and cream just until simmering. In medium saucepan over medium heat, melt butter. Whisk in flour until combined. Remove from heat and whisk in hot milk and cream, a little at a time, until incorporated. Return to heat, bring to a gentle boil. Cook for 3 to 5 minutes or until thickened. Peel all potatoes. With a mandolin or very sharp knife slice potatoes about 1/16-inch thick. Layer one third of russet and sweet potato slices in prepared dish. Season with salt, ground pepper, and two or three light gratings of nutmeg. Scatter about one third of onions on potatoes. Spoon a third of cream mixture on potatoes. Create two more layers with remaining potatoes, onions, seasonings and cream mixture. Finishing with cream mixture on top. Cream may not totally cover top. Bake, uncovered, for 45 minutes. Increase oven temperature to 425°. Bake 10 to 15 minutes more or until bubbly, golden crusty brown and potatoes are tender when pierced with a wooden pick. Remove from oven. Let stand 10 minutes. Serves 8.

Easy Cheesy Potato Casserole

1 28-ounce package frozen potatoes O’Brien with peppers and onions, thawed

1 10.75-ounce can cream of mushroom soup

1/2 cup milk

1/2 cup Daisy brand sour cream

1 cup sharp cheddar cheese, shredded

1 cup Swiss cheese, shredded

1 cup Muenster cheese, shredded

2 tablespoons dry Panko breadcrumbs

2 teaspoons melted butter

Heat oven to 350°. Spray a 2-quart casserole with cooking spray. In a large bowl, combine all ingredients, except the breadcrumbs and butter, until well mixed. Spoon the mixture into the casserole dish. Mix the breadcrumbs and butter, sprinkle over the potatoes. Bake the casserole for 50 to 60 minutes or until bubbly and potatoes are tender. Tip: Try baking in individual serving dishes for a festive twist. Reduce baking time to 40 minutes.

Carolina Sweet Potato Pie

Pie dough for 9-inch single pie crust

2 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks

1 cup packed dark brown sugar

1/2 cup butter at room temperature

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3 eggs, separated

1/2 cup heavy cream

1/2 cup orange juice

1 teaspoon grated orange zest

Whipped cream and chopped pecans

On lightly floured surface, roll out crust, roll out dough to fit 9-inch pie pan. Fit into pan, trim and flute edge. Refrigerate. Preheat oven to 425°. In large pot, combine potatoes with waiter to barely cover. Cover pot loosely; bring to boil over high heat. Reduce heat, cook 15 to 20 minutes or until just tender; drain. Transfer to large bowl; cool slightly. Mash potatoes. Add brown sugar, butter, granulated sugar, cinnamon salt, ginger and nutmeg. Mash until blended. In separate bowl, whisk egg yolks. With spoon beat into potatoes with cream, juice and zest until blended. In another bowl beat egg whites until stiff. Gently fold into potato mixture (do not over mix). Scrape into pie shell. Smooth top. Bake 12 minutes. Reduce oven temperature to 350°. Bake 30 to 35 minutes or until pick inserted into center comes out clean. Cool completely on rack. Garnish with whipped cream and pecans.

Mashed Potatoes Supreme

3 pounds medium red potatoes, quartered

2 3-ounce packages cream cheese, cubed

1/2 cup butter, cubed

1/2 cup half and half cream

1 medium green pepper, chopped

4 green onions, thinly sliced

1 2-ounce jar sliced pimentos, drained

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese, divided

1/2 cup grated Parmesan cheese, divided

Place potatoes in a large saucepan, cover with water. Bring to a boil. Reduce heat, cover and cook for 10 to 15 minutes or until tender. Drain. In a large bowl, mash the potatoes. Add the cream cheese, butter and cream, beat until blended. Stir in the green pepper, onions, pimientos, salt and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese. Transfer to a greased 11-by-7-inch baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20 to 25 minutes or until heated through. Serves 8.

Classic Sweet Potato Casserole

4 1/2 pounds sweet potatoes

1 cup granulated sugar

1/2 cup butter, softened

1/4 cup milk

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cups cornflakes cereal, crushed

1/4 cup chopped pecans

1 tablespoon brown sugar

1 tablespoon butter, melted

1 1/2 cups miniature marshmallows

Preheat oven to 400°. Bake sweet potatoes for 1 hour or until tender; let stand until cool to touch (about 20 minutes). Peel and mash sweet potatoes. Reduce oven temperature to 350°. Beat mashed sweet potatoes, granulated sugar and next five ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11-by-7-inch baking dish. Combine cornflakes cereal and next three ingredients in small bowl. Sprinkle over casserole in diagonal rows, two rows apart. Bake at 350° for 30 minutes. Remove from oven. Let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture, bake 10 minutes. Let stand 10 minutes before serving.

This is a recipe that was run on Dec. 15, 2011. I had a reader who was looking for this and had misplaced it, so will run it again for her.

Scalloped Oysters

8 crackers, broken

1 cup milk

8 or 10 oysters (cut up small)

Pepper and salt

2 eggs, slightly beaten

Put crackers in milk, add oysters and beaten eggs. Bake at 350°. Grate cheese on top for a nice touch.

I hope this is the recipe you were looking for. Sorry it took me so long to find it; I had to go back in my books quite a ways.

If you have any recipes you would like to share with our other readers, I would love to hear from you. Send them to my email at judyd2313@frontier.com or drop a line to me at the BCR, P.O. Box 340, Princeton, IL 61356. Happy Cooking!