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Judy Dyke

Food court March 27

Potatoes are a good staple to keep on hand in your pantry. You can use them as a side dish or combine them with meat and vegetables and have a complete meal in one dish.

Sweet Potato Casserole

Sweet Potato Mixture

4 cups mashed, cooked sweet potatoes

1/2 cup white sugar

1 cup milk

1 egg, beaten

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg


3/4 cup crushed cornflakes

1/4 cup raisins

1/2 cup chopped nuts

1/2 cup brown sugar

4 tablespoons margarine, melted

To prepare sweet potato mixture, combine all ingredients. Place in greased 11-by-13-inch casserole dish. Bake at 400° for 20 minutes. To prepare topping, combine all ingredients. Remove sweet potatoes from oven and spread with topping. Return to oven and bake 10 minuses longer or until browned.

Baked Potato topping

3 pounds ground beef

1 cup chopped green peppers

1/2 cup chopped onion

2 tablespoons flour

3 cups milk

3/4 pound cheddar cheese, grated

3/4 pound American cheese, grated

1/2 teaspoon red pepper

Salt and pepper to taste

1/4 teaspoon dry mustard

Brown ground beef with peppers and onion. Drain excess fat. Stir in flour. Add milk and cook until thickened. Add cheeses and seasonings and heat through. Serve over baked potatoes.

Make Ahead Potatoes

12 large potatoes

1 8-ounce package cream cheese

1 8-ounce carton sour cream

1 teaspoon salt

1 teaspoon onion powder

1/2 teaspoon black pepper

4 tablespoons margarine, melted


Peel and cube potatoes. Boil until softened. Drain off all water. Add all other ingredients, except margarine and paprika. Whip or mash until fluffy. Add small amount of milk, if needed. Place in large casserole dish and refrigerate or freeze until ready to use. Immediately before baking, drizzle melted margarine over top and sprinkle with paprika. Bake at 350° for 1 1/4 hours.

Sweet and Sour New Potatoes

18 new potatoes

3 small onions, diced

3 tablespoons butter

2 teaspoons sugar

1 teaspoon salt or less

2 tablespoons flour

1/2 cup milk

1 cup sour cream

2 tablespoons white vinegar

Boil potatoes in their jackets. Sauté onions in butter until onions are transparent. Add sugar, salt and flour and heat, stirring constantly; slowly add milk and cook until thickened, stirring constantly. Add sour cream and vinegar and cook until slow bubbles form. Mix sauce with potatoes and serve.

Baked Potato Wedges

4 large potatoes

8 tablespoon margarine, melted

1/4 cup ketchup

1 teaspoon prepared mustard

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

Wash potatoes and pat dry. Quarter each potato. Cut each quarter crosswise into 1/4-inch slices, cutting to, but not through, bottom of potato to resemble a fan. Place each potato wedge, skin side down, on large baking sheet. Set aside. Combine all remaining ingredients and mix well. Brush tops and sides of potatoes with mixture. Bake, uncovered, at 425° for 35 to 40 minutes.

Spicy Roasted Potatoes

1 1/2 teaspoons dry mustard

1 1/2 teaspoons Dijon mustard

1 teaspoon olive oil

1 clove garlic, minced

1 teaspoon dried tarragon

1/4 teaspoon paprika

1/8 teaspoon red pepper

2 large potatoes

In a medium bowl, mix dry mustard. Dijon mustard, olive oil, garlic, tarragon, paprika and red pepper into a smooth paste. Cut unpeeled potatoes into 1-inch chunks. Pat dry with paper towel and toss with mustard mixture until coated. Arrange potatoes in single layer on lightly greased baking pan. Bake at 425° for 30 to 35 minutes or until chunks are tender.

Hash Brown Potatoes

1 32-ounce package frozen hash brown potatoes, thawed

1 10 3/4-ounce can cream of chicken soup

1 cup sour cream

2 cups shredded cheddar cheese

4 tablespoons margarine, melted

2 cups finely crushed, cornflakes

4 tablespoons margarine, melted

In a large bowl, combine hash brown potatoes, chicken soup, sour cream, cheese and 4 tablespoons margarine. Mix well and spread into a greased 9-by-13-inch baking pan. Combine cornflakes and 4 tablespoons melted margarine; spread over potatoes. Bake, uncovered, at 350° for 45 to 55 minutes or hot and bubbly. You can add 1 large finely chopped onion and 1 cup of milk to the ingredients if you so desire for taste. You can also substitute cream of mushroom soup instead of the cream of chicken soup.

Potato Pancakes

6 medium potatoes

1 large onion

1 medium carrot

1/2 cup milk

1 egg white, lightly beaten

1 egg, lightly beaten

1/2 cup flour

Salt and Pepper to taste

Cooking oil

Peel and grate potatoes and onion. Squeeze out excess liquid. Peel and grate carrot. Combine potatoes, onion, carrot, milk, egg white, egg, flour, salt and pepper and mix thoroughly. In large skillet, heat enough oil to cover bottom of pan with 1/4 inch oil. Using 1/4 cup measure spoon batter into skillet. Fry each pancake until golden brown on both sides. Drain on paper towels, keep warm and serve. Good served with sour cream or applesauce.

Creamed Beef and Chicken Topped Potatoes

4 large baking potatoes

Cooking oil

3 tablespoons butter or margarine

1/4 cup finely chopped onion

2 tablespoons minced celery

1 2 1/2-ounce jar sliced dried beef, finely chopped

3 1/2 tablespoons all-purpose flour

2 cups milk

1/2 cup cooked, diced chicken

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon thyme

Dash of pepper

Wash potatoes and rub with oil. Bake at 400° for 1 hour or until soft. Melt butter in medium saucepan. Sauté onion, celery and dried beef until onion is tender. Gradually add milk and cook over medium heat until sauce thickens and quibbles, stirring constantly. Stir in remaining ingredients and continue cooking until mixture is thoroughly heated. Split tops of potatoes lengthwise, fluff pulp and spoon topping over potatoes. Serve.

Old Fashioned Kumle

1 ham bone

Water to cover

4 cups grated raw potatoes

1 teaspoon baking powder

1 teaspoon salt

1 cup white flour

4 tablespoons butter, melted

Cook ham bone in water until meat is done. Remove bone and keep broth hot. Squeeze excess water from potatoes. Combine potatoes, baking powder, salt and flour. Work lightly into balls. Drop into broth. Cover and cook slowly for 1 hour, stirring occasionally to keep kumle from sticking. Dip in melted butter and serve.

Scalloped Potatoes with Cornflakes

10 medium potatoes

1 onion, sliced

4 slices bread, cubed

1/2 cup butter or margarine, melted

Salt and pepper to taste

1/4 pound cheddar cheese, grated

3/4 cup milk

1 cup cornflakes, crushed

Boil potatoes until soft and slice them. Combine all ingredients, except cornflakes, in a bowl. Spread into a 9-by-13-inch baking dish. Sprinkle corn flakes over top. Bake at 350° for 1 hour. I like to sprinkle more cheese over the top.

Hope you’ll enjoy trying some of these recipes. If you need any help in the kitchen or have a recipe you’d like to share with other readers, you can use my email judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.