Sweet Potato Sausage Cakes
Recipe submitted by Mrs. SD. J. Bucher, Harman, W. Va.
1/2 pound fresh sausage
1 tsp salt
2 cups raw sweet potatoes, shredded
Shred raw sweet potatoes and mix with sausage and salt. Shape into 10 flat cakes.
Place in cold skillet and place over low heat. Fry slowly until brown and crisp on both sides.
Serves 5 to 6.
I really liked these! The first sausage I used was just some generic stuff from the grocery store……… and the cakes were ok……but I knew these could be great! So, I went to the market and got some Sicilian orange fennel sausages from the Turkey Lady, and it was a big difference! Slightly sweet, hearty and unique, these would be great with pancakes and syrup or in a salad like I had for lunch. Yum.
I did change up one thing; I made half of the cakes with cooked, mashed sweet potatoes and half with shredded raw sweet potatoes. I think I liked the mashed better, but both were good. Oh, and follow the directions to use a cold skillet….it helps the potatoes and sausage cook fully. Eat up!
Potatoes with Onions and Sour Dressing
Recipe submitted by Catherine J. Miller, Grantville, Md.
4 cups diced raw potatoes
1 cup sliced onion
2 Tbsp sugar
3 Tbsp vinegar
2 tsp salt
1 Tbsp flour
1/2 cup milk
1/2 cup cream
Cook potatoes in enough water to barley cover. When they are nearly done, melt fat in a separate pan and fry the onions until light brown.
Blend sugar and flour with milk and cream to make a paste.
When the potatoes are soft add the fried onions.
Then add the paste and vinegar and cook until it thickens.
There should not be more then 1/2 cup water on the potatoes when milk paste is added.
These potatoes were awesome! I was being distracted by a chocolate milk and Kahlua concoction I had just made, and ended up not following the directions exactly. I think it was probably for the best!
Instead of putting the onions into the potatoes, I drained the potatoes and dumped them into the skillet with the fried onions. I think they got thicker this way (obviously less liquid) and were more like mashed potatoes.
I fried the onions in lard which I think added to the flavor and I added a spoonful of sour cream into the mix. So darn tasty! Oh, and this recipe does not serve 8 people….. unless the people are children or are not hungry…….
Working in my garden today made me so excited for summer veggies! It inspired this salad of romaine, celery, carrots,almonds, dried cranberries and blue cheese. Let the planting begin!
Mashed Potato Blend
Recipe submitted by Nora L. Gross, Doylestown, Pa.
4 cups mashed potatoes
1 cup carrots
1/2 tsp salt
1 Tbsp buttered parsley
1/4 cup cream
Mix ingredients thoroughly. Place in a greased baking dish and garnish with buttered parsley.
Bake at 375 degrees for 25 minutes.
makeshift potato masher….
I love carrots and they made this dish even better than regular mashed potatoes. Loved it.
Not much to say about this except I added way more salt then called for. I find the Mennonites usually like things horribly under salted.
And buttered parsley? Never heard of it……so I winged it, and just rubbed butter over fresh parsley. Tasted great! (How could it not?)
Lastly, the recipe call for mashed potatoes and I was unclear if they should already have milk, butter, pepper etc in them, so I added a couple splashes milk and a chunk of butter into the mix.
Okay okay, this dish was not all bad. It was very hearty, something you would want to eat after working in the fields all day. In the words of Abbey, it was, “weirdly addicting”. Initially it was not very striking, but then you wanted to keep eating it…… kind of like box pasta and sauce. So here it is….
Six Layer Dinner
Submitted by Mrs. Velma Miller, Canton, Ohio; Mrs. Abner Musselman, Elmira, Ont., Can.
2 cups hamburger
2 cups sliced raw potatoes
2 cups chopped celery
1/2 cup diced onion
2 tsp salt
1/2 tsp pepper
1 cup diced green pepper
2 cups canned tomatoes
Place potatoes in bottom of greased casserole. Add celery, then hamburger, onions and pepper.
Sprinkle salt and pepper on each layer. Pour tomatoes over mixture in dish and garnish with green pepper rings.
Bake at 350 degrees for 2 hours.
The only thing I really changed about this recipe was that I used shredded cabbage instead of potatoes. This dish was a great way to use up a variety of veggies that might soon go to waste……..my Mennonite blood loves this thought! And really, that concept was probably why this dish was created. Makes me smile.