National Potato Day was Aug. 19. If you were unaware of this day, it's not too late to celebrate.
You can go from couch potato to party animal. Potatoes have been a staple in the home for centuries so it's time to celebrate this versatile favorite. Mashed, smashed, chipped, or covered in cheese, potatoes can be eaten with just about every meal, or as a meal, making these starchy veggies a delicious and easy way to get iron, potassium and vitamin C.
How many types of fries can you try — waffle fries, tater tots, Belgian fries, crinkle cut, standard cut, curly fries, shoestring/matchstick, sweet potato fries, potato wedges, cheese fries, chili cheese fries? You had no idea when they take your order and say, "Do you want fries with that?", that there would be so many choices. What kind of potato recipe do you like best? Potato salad, mashed potatoes, baked potatoes, classic potato gratin, French fries, hash browns, twice-baked potatoes, potato skins, tater tots, potato soup, potato casserole. I'll take all of them.
Today's recipe is potatoes. What else did you think it would be? This recipe is from Naomi Judd. She cooks plain food and country stuff.
This sounded so good, I thought I'd make it. Scalloped Cheesy Potatoes 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted 2 cups (8 ounces) shredded cheddar cheese About 2 pounds russet potatoes, peeled and sliced thin 1 medium onion, sliced thin 3/4 cup Ritz crackers crumbs (about 18 crackers) Preheat oven to 425 degrees. Grease a 13x9x2-inch baking dish.
In a large bowl, stir together the soup and cheese. With a rubber spatula, fold in the potatoes and onion until thoroughly coated. Scrape into the prepared baking dish.
Cover with aluminum foil. Bake in the 425-degree oven until the potatoes are very tender, about 40 minutes. Remove the foil.
Sprinkle the top with the cracker crumbs. Bake until the top is golden brown, another 5 to 10 minutes. Let stand for 10 minutes before serving.
This was an absolutely delicious dish. I think my family will like it. It's a keeper.
I have much to do before the weekend. Our Monterey High School Class of 1964 will be meeting at Ben Anna's Restaurant on Saturday evening, Aug. 24, to visit with classmates and enjoy a delicious meal, and we will hear, "Do you remember when?" It's fun to see people that you grew up with.
I always think there are no friends like your childhood friends. There is a friend that I used to walk home from school with — yes, 10 miles uphill both ways, with two foot of snow on the ground. Or at least it seemed like it.
No, I'm just kidding. When you walk with a friend, it hardly seems like nothing at all. Now she and I walk together but it is down memory lane.
What a beautiful friendship and a wonderful prayer warrior my walking to school buddy has become. I want to say a big thank you to Andy, our choir and worship leader at Stevens Street, for such a great learning choir retreat last weekend. We had some great teaching from some great teachers.
The first question one leader asked was, "why do we do this at all?" We sing because we have a song, we tell our story, we tell His story, to teach and challenge us, the Lord takes pleasure in your singing, we sing to wage war because we are in a spiritual battle. I must go and enjoy that good potato dish I made. If you have a question or recipe to share you may call me at 931-510-1349 or email me at raydrucilla@gmailcom .
As you go about your week remember, to let all you do be done in love (and you could throw a song in there). P. S.
Look closely at the picture I made with the scalloped cheesy potatoes. That looks like a face on the potato in the picture. Have a "spudtacular" week.
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