Do you know why the potato crossed the road? I’ll tell you later!
I love potatoes! Boiled, baked, roasted, fried, and raw also; it doesn’t matter. Recently, I even came across a recipe for potato FUDGE! Now, we all can get even more deliciousness and calories from a potato. I just might have to try that recipe!
Even though I grew up on a farm, I never did dig potatoes that I can remember. That’s not so with Bill when he helped his grandfather with the chore. He says it was hard work as you had to dig them out with a fork, being careful not to pierce the potatoes. Then, it was a case of putting the potatoes in the bushel basket, picking it up and moving it to the next potato plant. And as he worked his way down the row to the end that bushel basket was almost more than a young boy could carry. I think that’s one reason he is so muscular today ~ it’s all that gardening work when he was a lad!
I always thought that potatoes came from the
, not so! The first potatoes; the “Irish” white, were cultivated in the mountainous regions of land of Erin . They worshipped potato gods and performed rituals and sacrifices to ensure the success of the crop. Was this was the beginning of the couch potato and Mr. Potato Head? Peru
Cheesy Cottage potatoes are creamy delicious and a perfect side dish for about any meat. And it’s easy too! Here’s the recipe:
Cheesy Cottage Potatoes
5 large potatoes, cooked and sliced thin
1 cup grated cheddar cheese
½ cup Parmesan cheese, grated
1 medium onion, chopped
½ cup bread crumbs
1 teaspoon salt
¼ teaspoon pepper
1-2/3 cups milk
1/3 cup butter
Mix potatoes, cheese, onion, bread crumbs, onion, salt and pepper in a large bowl.
Pour into greased 2 or 2 ½ quart casserole dish.
In a small saucepan, heat together milk and butter until butter is melted.
Pour over mixture in casserole.
Sprinkle with smoked paprika.
Bake at 350 degrees for 40-50 minutes until bubbly and browned.
By the way, the potato crossed the road because he saw a fork up ahead!