Potato-Ham Soup. This recipe works great with our

Transcription

1 2016

2 Potato-Ham Soup Ingredients 8 medium potatoes 3-4 cups diced cooked ham 1/3 cup finely chopped onion 1/3 cup diced celery 3 cups chopped carrots 10 cups water 1 tsp dry dill weed 1 tsp black pepper 1 tsp parsley flakes 1 green onion 4 tbsp chicken bouillon 5 tbsp butter 2 cups milk 5 tbsp flour Directions Combine the potatoes, celery, onion, ham and water in a pot. Bring to a boil, then cook over medium heat until potatoes are tender (about min.) Stir in the chicken bouillon, pepper, dill-weed & parsley flakes In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the pot, and cook soup until heated through. Serve immediately Credit: Patti Wilton This recipe works great with our

3 December January 2016 February Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 New Year s Day

4 Hassel-back Potatoes Ingredients 1 Large potato 1 Tbsp Melted butter ½ tsp Salt ½ Tbsp Parmesan cheese 1 Tbsp Bread crumbs Directions Preheat oven to 425 F. Wash potatoes. You may peel them or leave skins on. Very carefully, slice potato starting at the end, every 1/8th inch to 1/4inch Do not cut right through. Drop in ice water to chill for at least 15 minutes, to wash out some of the starch. Potato will start to fan out. Dry off, place in a baking dish, salt and pour the melted butter over the potato. Bake at least 1 hour. For the last 5 minutes of cooking (make sure inside of potato is soft), mix the bread crumbs and and cheese and drop on potato top. You can broil for 2 minutes if you are careful. Serve hot. Credit: Paula MacQuarrie This recipe works great with our

5 January February 2016 March Sunday Monday Tuesday Wednesday Thursday Friday Saturday Groundhog Day Valentine s Day Islander Day (PE)

6 Deconstructed Baked Potatoes Ingredients 2 Leftover baked potatoes 75 g Boursin cheese (1/2 package) ¼ C Bacon Bits 2 Green onion ½ C Sour cream ¼ C Hellman s mayonnaise ½ C Grated cheddar cheese ½ tsp Pepper Directions Preheat oven to 350 F. Cut leftover baked potatoes into small chunks, remove any loose potato skin. Place in a large bowl. Crumble Boursin cheese into the potato chunks, add sour cream, Hellman s mayonnaise, green onions, bacon bits and pepper. Mix all ingredients together and pat into a 9 X 9 pan. Sprinkle the top with grated cheddar cheese. Bake for 25 to 30 minutes - or until mixture is bubbly and grated cheese has a nice melt. You can broil for 2 minutes on high for a nice brown topping Credit: Barbara Jones This recipe works great with our

7 February ND PLACE March 2016 April Sunday Monday Tuesday Wednesday Thursday Friday Saturday Daylight Savings Starts St Patrick s Day Good Friday Easter Sunday Easter Monday

8 Potato Muffins (Gluten Free) Ingredients 1/3 C Sour cream 1 ½ Tbsp Grated cheese 2 Eggs 3 C Mashed potatoes ½ tsp Salt & pepper 2 Tbsp Chives 2 Tbsp Parmesan cheese Directions Preheat oven to 400 F In a bowl mix together eggs, sour cream, cream cheese, chives and potatoes. Spoon into muffin tins (use nonstick or grease muffin tins). Bake for minutes. Serve with sour cream. Credit: Barb Griffin Lewis This recipe works great with our

9 March April 2016 May Sunday Monday Tuesday Wednesday Thursday Friday Saturday

10 Spud Bacon Melts Ingredients 3 Potatoes 1 tsp Cajun spice 6 Bacon slices 12 Cheese Slices (Monterey Jack) Directions Preheat oven to 425 F Wash potato (leave on skin). Slice potato in center and then slice each half into strips. Soak in water 15 minutes to draw out starch. Dry slightly and lay on a greased pan. Sprinkle with Cajun spice. Bake 25 minutes. Put a slice of your favorite cheese the size of potato slice on top. Wrap in ½ slice of bacon and bake for additional 15 to 20 minutes (until bacon is cooked). Credit: Phyllis Horne This recipe works great with our

11 April May 2016 June Sunday Monday Tuesday Wednesday Thursday Friday Saturday Mother s Day Victoria Day

12 Seafood Topped Baked Potato Ingredients 6 Russet Baking Potatoes 5 Medium potatoes ½ lb Bacon (8 slices) 6 Fresh mushrooms (sliced) 1 Large yellow onion (finely chopped) 4 ½ C Milk 1 C 10% cream ¼ C Shredded Carrot 2 stalks Green onion 1 ½ C Medium sized shrimp 1 C Lobster 1 C Haddock 1 C Mussels Salt & pepper (to taste) 2 tsp Corn starch (use more if you want more thickness to the chowder) Directions Preheat oven to 400 F. Bake potatoes in oven for 1 hour (or until cooked through). To make seafood chowder: Place cubed potatoes in a large pot. Add salt and cover with water. Bring to a boil then just simmer until potatoes are tender. Cook bacon until almost done. Add cut up onion and cook until softened. When cubed potatoes are cooked, drain the water, reserve 1 cup for mashing. To the cubed potatoes, add your bacon and onion mixture. Add your milk, cream, mushrooms, shredded carrot, cornstarch, shrimp, lobster, haddock, mussels, & mashed potatoes. Cook on medium heat until steamy hot (Do NOT boil) Add green onion. Continue cooking until thickened. Slice baked potato in the middle and fluff the inside. Pour seafood chowder on top of baked potato. Enjoy! Credit: Eleanor Smallman This recipe works great with our

13 May June 2016 July Sunday Monday Tuesday Wednesday Thursday Friday Saturday Father s Day

14 Lemon Pie Cheesecake Squares Ingredients 1 C Mashed potato 1 C Margarine 3 Tbsp Sugar 1 C Icing sugar 2 C Cream cheese 2 C Flour 1 Envelope of lemon pie filling 2 C Cool whip Directions Preheat oven to 350 F Bottom Layer: Mix together the flour, sugar, margarine & mashed potato*. Press into a 13x9 pan, and bake for minutes (until slightly browned). Cool. Second Layer: Beat together the cream cheese and icing sugar until smooth. Blend in ½ of a tub of Cool Whip until smooth. Put on top of the bottom layer. Chill. Third Layer: Make a lemon pie filling according to the box directions (You will need 2 egg yolks). Pour over the second layer. Top Layer: Cover the lemon filling with the remainder of the cool whip. Chill thoroughly. Cut & Serve. ** Using a Potato Ricer works well. Credit: Donna Lewis This recipe works great with our

15 June July 2016 August Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 2 Canada Day

16 Cheesy Bacon Twice Baked Potatoes Ingredients 3 Baking Potatoes 250 ml Cream cheese (1 pkg) 1-2 Tbsp Chives 1/3 C Green onion ½ C Bacon ¾ C Cheddar cheese To taste Salt & pepper To taste Parsley Directions Bake potatoes, wrapped in foil, on the bbq or in oven until soft when pricked with fork, minutes. Remove from bbq/oven and cut in half lengthwise. When cool enough to handle, scoop out cooked potato, leaving tinfoil and skin intact. Place cooked potato into a large mixing bowl. Add cream cheese to cooked potato and whip until smooth. Add 1-2 tbsp of milk if desired for softer handling. Add bacon, shredded cheese, green onion, chives, and preferred seasonings. Scoop mixture back into emptied potato shells, patting down as required. Sprinkle top if desired with chives and/or more shredded cheese. Return to BBQ or oven and grill/bake until golden brown on top, approximately minutes. Serve as-is or with sour cream. Enjoy! Credit: Millissa Mersereau This recipe works great with our

17 July August 2016 September Sunday Monday Tuesday Wednesday Thursday Friday Saturday Civic Holiday

18 Tortilla Stack Ingredients 1 lb Lean Ground Beef 1 Large onion (chopped) 1 tsp Salt & pepper ½ tsp Chili powder 4 Garlic cloves (chopped) 2 Diced tomatoes ½ tsp Ground cumin 2 ½ C Peeled & shredded potato 6 10 tortilla shells ½ C Fresh cilantro 2 C Mozzarella cheese Directions Preheat oven to 400 F (200 C). In a large skillet, brown ground beef with onion, garlic, spices, salt and pepper. Add potatoes and cook 5 minutes. Remove skillet from heat and add coriander. Place 1 tortilla on a baking sheet lined with parchment paper. Top with about 3/4 cup (180 ml) of meat mixture, 1/5 of tomatoes and 1/2 cup (125 ml) of Mozzarella. Cover with another tortilla and repeat with the rest of tortillas; top with cheese. Bake in the oven for 20 minutes, broil for last 2 minutes if desired. Cut into wedges and serve with store-bought salsa, sour cream and a green salad Credit: Anonymous This recipe works great with our

19 August GRAND PRIZE September 2016 October Sunday Monday Tuesday Wednesday Thursday Friday Saturday Labour Day

20 German Potato Salad Ingredients 2 lbs Red mini potatoes 1 tsp Salt (for boiling) ¾ lb Bacon (approximately 10 slices) 1/3 C Apple cider vinegar 3 Tbsp Sugar 1 Tbsp Dijon mustard Dash Salt & pepper 3 cloves Fresh garlic ½ C Chopped fresh parsley Directions Wash potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer potatoes for 15 to 20 minutes or until potatoes are tender when stabbed with a fork. Drain water. Allow potatoes to dry for a few minutes. Cut into ½ slices. Cut bacon strips into approximately 1-inch pieces than cook the bacon strips in a large pan until crispy. Remove from stove and using a slotted spoon to remove bacon to a bowl while leaving bacon grease in the pan. Slowly and carefully add vinegar, sugar, Dijon, salt, and pepper to the pan of bacon grease. Place pot back on burner and bring mixture to a simmer, stir for a couple of minutes. Add the minced garlic into the mixture and cook for 30 seconds to 1 minute, or until garlic starts to turn a light golden. Remove pot from heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley. Transfer potato salad to a serving dish and serve hot or warm. Credit: Deborah MacDonald This recipe works great with our

21 September RD PLACE October 2016 November Sunday Monday Tuesday Wednesday Thursday Friday Saturday Thanksgiving Halloween

22 Baked Garlic Parmesan Potato Wedges Ingredients 3-4 Russet potatoes 4 Tbsp Olive oil ½ C Shredded parmesan cheese 2 tsp Italian seasoning 2 tsp Salt 2 tsp Garlic powder 1 C Fresh parsley or cilantro 1 C Blue cheese dressing (for dip) Directions Preheat oven to 375 F. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped Parsley or Cilantro. Blue Cheese Dressing for dipping. Credit: Cathy Puddester This recipe works great with our

23 October November 2016 December Sunday Monday Tuesday Wednesday Thursday Friday Saturday Daylight Savings Ends Remembrance Day

24 Sweet Potato Party Casserole Ingredients 5 lbs White potatoes ¼ C Green onion ½ lb Bacon (approximately 6 slices) ¼ C Butter ¾ C Cream cheese 2 tsp Salt 1/4 C Milk Directions Preheat oven to 350 F Peel & wash potatoes. Boil potatoes (except the sweet potato) for about 7 min then add the sweet potato. Cook until soft. While the potatoes are cooking, cook bacon, and cut into small pieces & set aside. Cut green onion & set aside. Mash cooked potatoes until smooth. Add butter, salt and cream cheese. Mix thoroughly. Stir in bacon, green onion and milk to get the desired consistency. Put into a 9x9 greased casserole dish and bake for 30 min. Credit: Anne Marie Carroll This recipe works great with our

25 November December 2016 January Sunday Monday Tuesday Wednesday Thursday Friday Saturday Christmas Eve Christmas Boxing Day New Year s Eve

26 5 5 5

27 December January 2017 February Sunday Monday Tuesday Wednesday Thursday Friday Saturday New Year s Day

28 Potato-Ham Soup January Hassel-back Potatoes February Deconstructed Baked Potatoes March Potato Muffins (Gluten Free) April Spud Bacon Melts May Seafood Topped Baked Potato June Lemon Pie Cheesecake Squares July Cheesy Bacon Twice Baked Potatoes August Tortilla Stack September German Potato Salad October Baked Garlic Parmesan Potato Wedges November Sweet Potato Party Casserole December