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Old 04-03-2011, 03:53 PM   #11
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Perogies do freeze well. They can be a lot work...my recipe uses 10 lb of potatoes and makes 30 dozen or so perogies.
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Old 04-03-2011, 04:02 PM   #12
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Croquettes
Gniocchi
dauphinoise
potatos anna
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Old 04-03-2011, 04:48 PM   #13
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Boil some extra ones and then the next day dice them into a cream sauce or cheese sauce. Depression convenience food! They are great with ham and a side of peas.
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Old 04-03-2011, 04:56 PM   #14
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Thanks Dave. I've never had any kartoffelpuffer left over to freeze! Do you just reheat them in the frying pan or do you pop them in the oven?
I reheat them in the toaster oven.
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Old 04-03-2011, 07:10 PM   #15
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All GREAT ideas, thank you.

The 9x13 pan was finished at 4 pm. The crockpot is just done now at 6 pm.
I already had two helpings from the 9x13 pan, it was delicious.

These ideas should keep me busy while we go through the 50 lbs of potatoes! These ideas seem pretty ambitious, where fore art thou, my energy!?!
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Old 04-03-2011, 07:17 PM   #16
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Perogies do freeze well. They can be a lot work...my recipe uses 10 lb of potatoes and makes 30 dozen or so perogies.
Yes CW, but aren't they worth it? Seriously, they are alot of work, but a smaller batch might not be too bad. This may be sacrilage, but my husband's Saskachewan aunt layers hers in a casserole dish with onions and sour cream and bakes them. She made a giant batch for our wedding, have you ever heard of them prepared this way? I usually just fry mine with onions and serve with sour cream. but her recipe was sooo good! I did get it from her but have lost it somewhere(it was for a humongous batch, I think she was a caterer at one point in her life)
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Old 04-03-2011, 07:53 PM   #17
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Loads of good ideas. Here's another one: Moussaka, yum.
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Old 04-03-2011, 11:01 PM   #18
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Kugel, Hash Browns, Gnocci, Sheppards Pie, Chips, Fries, Mashed, Roasted, Baked, Hush Puppies.....
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Old 04-03-2011, 11:16 PM   #19
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Loads of good ideas. Here's another one: Moussaka, yum.
Love Moussaka, Taxlady!

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Old 04-04-2011, 11:52 AM   #20
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Line a deep loose bottomed pie tin with thinly rolled puff pastry.
Thinly slice potatoes and onions, sweat in a lot of butter till part cooked, season with a lot of salt and pepper, cool then pack into the pastry lined tin, put on a lid of puff pastry, cut a hole in the lid, place on a heavy baking tray that has been heated up in a medium oven bake till golden.
Whilst the pie is baking simmer lots of chopped tarragon in heavy cream take of the heat and pour into the pie through the hole, as the pie cools top up if required.
Serve the pie warm with the remainder of the cream, a good Greek salad and sourdough bread.
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Scalloped potatoes I made two casseroles of scalloped potatoes with ham. One in a crock pot, three layers thick, on high. One in a 9x13, two layers thick at 350 degrees F. Layer potatoes, thinly sliced, onions, thinly sliced, bitesize good smoked ham, salt, pepper, flour, butter. Fill casserole 2/3 full with milk. Bake until it's done. (2 hours with a mess at the bottom of the oven--use foil to catch it.) It's just after noon, and I believe the 9x13 in the oven will get done before the crockpot. One is for eating, one is for freezing for another day in portion sizes. I have 50 lbs of potatoes for $7.99 and I bet I can make good use of them. I will need to find 10 other ways to make potatoes, this is just one. Any novel ideas? Baked is good, oven fried is good, mashed with garlic is good. 3 stars 1 reviews
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