state of maine - Michigan State University

STATE
TRIED
AND
OF
TRUE
MAINE
R E C I P E S
ESPECIALLY
FOR
YOU
Most of you have heard of Maine's famous potatoes. But do you realize
that many tasty dishes can be prepared with a potato base? On the following
pages you will find forty-five new and different dishes that are the special
recipes of some of Maine's finest cooks. W e are confident that you will enjoy
our Maine potatoes and the recipes that we are presenting for your mealtime
pleasure.
ADD VARIETY
THE E A S Y
WAY
Quick frozen french fried potatoes, delicious bite-size potato puffs, potato patties, mashed potatoes, hashed browned potatoes, all purpose diced
potatoes and many other styles of easy-to-prepare potato dishes will help
you add variety to your meals.
The quality of Maine's frozen potato products is as outstanding as its
famous fresh potato. As you select recipes from this book and vary your
meals with Maine's frozen potato products, we know that you will be enjoying potatoes at their finest . . . potatoes from Maine.
Maine Potato Commission
Presque Isle, Maine
IN
APPRECIATION
Our sincere thanks go to all those who have contributed to this collection of recipes . . . a combination o f the old and new, the tried and true,
adapted to meet the requirements of modern living.
Recipe Contributors
Dr. Joseph Antonitis
Mrs. Agnes Gibbs
Mrs. W . H. Paul
Dr. Kathryn Briwa
Mr. Herb Hewes
Mrs. Helen Richan
Mrs. Stanley Cowin
Miss Mary J o Hitchcock
Mrs. William E. Schrumpf
Mrs. J. R. Crawford
Mrs. George Lord
Mrs. Leroy Scott
Mrs. Burton M. Cross
Mrs. Margaretta E. Lutes
Mrs. Lucy F. Sheive
Mrs. Richard Dolloff
Mrs. Thomas McLintock
Mr. John Simonds
Mrs. Carl Dow
Mrs. A. D. Nutting
Mr. Denis Vibert
Mrs. Edward Dow
Mrs. Carl Otto
Mrs. J. H. Waring
Mr. A. K. Gardner
Mrs. Stanley Painter
Mrs. Lester Watts
Mrs. A. K. Gardner
Mr. Ray Parsons
INDEX
BAKED
TO
MASHED
POTATOES
Agnes' Stuffed Baked Potatoes
Baked Potato A r o o s t o o k . . . .
Foil Baked Maine P o t a t o e s . .
Maine Potatoes C h a n t i l l y . . .
Oven Browned P o t a t o e s . . . .
26
26
17
17
25
BREADS
Potato Yeast Rolls
State of Maine Potato Muffins
30
21
CASSEROLES
Cheese Potato Fluff
Delmonico P o t a t o e s . . . . . . . .
Helen's Potatoes
Lucky Dogs
Ma's Scalloped Potatoes
New Day Potato Scallop
Quantity Servings — Scalloped Potatoes
DEEP FRIED
22
20
25
22
23
23
28
POTATOES
Potato Puffets
Potato R i b b o n s
FISH A N D
14
18
POTATOES
Codfish Pie
Fish Balls
Quantity Servings — State o f
Maine Fish C h o w d e r . . .
FRIED-IN-THE-OVEN
RECIPES
20
16
29
DISHES
Broiled Potato Slices
Cracknels
Potato Cheese Balls
Oven Fried Potatoes
26
21
22
25
POTATO
VARIATIONS
Golden Potatoes
Mashed Potatoes
Potato Acadia
Quantity Servings — Mashed
Potatoes
P A N FRIED
12
12
12
29
DISHES
Camper's Skillagalee
Hashed Brown P o t a t o e s . . . .
Mashed Potato P a n c a k e s . . . .
Potato Pancakes
Potato Omelet
Ray's Potato Cakes
17
14
16
18
18
16
SALADS — C o l d
Brownie's Potato Salad. . . . .
Super Potato Salad.
7
8
S A L A D S — Hot
Blaine Mansion Hot Potato
Salad
Mary's Hot Potato S a l a d . . . .
7
8
SWEETS
Devil's Food Potato C a k e . . .
Maine Potato D o u g h n u t s . . .
Pat's Maine Potato C a n d y . . .
Potato Custard Pie
Steamed Potato Pudding. . . .
TOP-OF-STOVE
9
30
28
9
29
POTATOES
Andy's Creamed P o t a t o e s . . .
Lory's Potatoes
Stovies
10
10
10
All measurements are standard.
All temperatures are given in Farenheit
degrees.
POTATOES C A N HELP BALANCE YOUR BUDGET
Y o u ' r e missing a good thing if you're not taking advantage o f the fact that
potatoes are a low-cost energy food. One medium sized potato supplies
about 1 0 0 calories . . . penny for penny more energy value than any other
vegetable. Don't cheat your family by substituting something else for
potatoes. They belong on your table at least once a day with other healthguarding foods. Delicious, nutritious, potato dishes bolster your budget.
Serve them often . . .
With Dairy Products
Milk, cheese, eggs and butter raise the nutrient value of potatoes and add
taste appeal. Budget stretchers include scallops, soups, chowders and
creamed potato variations.
With Meats
T h e backbone o f our national health is our robust taste for meat and potatoes. Vary their cooking from baked to boiled, from fried to broiled, but
always serve potatoes with the meat course for a meal that really satisfies.
With Poultry and Game
Whether it's potato stuffing in your turkey or fluffy mashed potatoes with
your chicken, it's standard procedure to serve potatoes in some way with
any poultry or game dinner.
With Fish
A perfect combination in casserole dishes, hearty chowders and justly
famous "fish and c h i p s , " potatoes round out the meal if fish is on the menu.
With Vegetables
Cooked or raw, potatoes blend with other vegetables in cold salads, hot
casseroles and main-course pies.
With Shellfish
Crisp potato chips and golden French fries have won nationwide acceptance as " t h e right t h i n g " to serve with lobsters, clams, oysters and other
seafood delicacies.
STATE O F M A I N E
POTATOES GO
WITH
EVERYTHING!
POTATO TIPS
Cooked in their jackets, potatoes retain highest vitamin and mineral
content.
If you must pare before cooking, keep peelings thin and c o o k potatoes
at once.
Soaking potatoes before French frying gives a lighter c o l o r — but some
of the vitamins are lost before the potatoes reach your stove. I f it's necessary to soak, confine the time in water to 1 5 minutes. Never soak potatoes
before boiling or baking.
T h e smaller the pieces o f potato, the quicker they'll c o o k . . . if you're
caught very short o f time.
Straight sides, flat bottoms and tight covers are the three requirements for
cooking utensils used to boil potatoes.
T h e minimum amount o f water is b e s t . . . just enough to c o o k the potatoes
without sticking, usually about ^ to 1 cup.
It's better to start potatoes in boiling water . . . bring to a quick boil and
then reduce heat to lowest temperature required to keep water bubbling.
Avoid violent boiling.
Cooking time varies with the size of the potato. Y o u can prevent overcooking by testing with a fork for tenderness.
Correct boiling conserves more vitamins than baking.
It pays to save any potato water left over . . . adds vitamins, minerals and
flavor to soups or gravies.
For a more tender skin on baked potatoes, brush with melted butter o r
drippings before placing in the oven. State o f Maine potatoes have unusually tender skins anyway — important to gourmets who like to butter
the golden skin and eat it with the mealy white center of the baker.
HOME STORAGE HINTS
It's important to store potatoes properly. Most people buy at least a week's
supply at a time and although potatoes keep well, you should give them
good treatment if they are to reach your table in prime condition.
1. D O N ' T store potatoes in the light. Excessive brightness turns them
green and adversely affects their eating quality.
2. S T O R E in a cool, but not cold, place. Potatoes freeze at about 29°F.
Even 4 0 ° is low, and may cause change in flavor and an undesirable dark
color when the potatoes are fried. On the other hand, high temperatures
cause sprouting. So strike the happy medium . . . about 55°F. is ideal
potato storage temperature.
3. D O N ' T place the storage bag directly on a damp cellar floor. A wooden
board or other insulation between the bag and the floor will keep moisture from the potatoes.
4. D O N ' T pack closely in airtight containers. Potatoes keep better loosely
packed in a bag or bin that allows some air to enter.
KITCHEN IN THE OLDEST OCCUPIED HOUSE IN
Waldoboro, Maine
FOR
HOT O R COLD
WEATHER
BROWNIE'S POTATO SALAD
For picnics, church suppers or "just family," Maine people say this salad is
hard to beat. Its smooth taste is achieved by adding Trench dressing while
the potatoes are still warm so the salad can absorb flavor as it cools.
5 medium State of M a i n e potatoes
Garlic
1 medium onion, thinly sliced
2 tablespoons chopped parsley
4 tablespoons chopped cucumber
2 tablespoons chopped green pepper
Salt a n d pepper
French dressing
Mayonnaise
Boil potatoes in jackets. Peel and slice or dice into garlic-rubbed bowl.
Add onion, parsley, cucumber and green pepper. Season with salt and
pepper. Add French dressing and toss salad lightly. Cover and allow
to chill six to eight hours. Just before serving add desired amount o f
mayonnaise. Yield — six portions.
(May be garnished with paprika-sprinkled onion rings, cucumber,
tomato or other vegetables.)
B L A I N E M A N S I O N HOT P O T A T O S A L A D
The wife of Maine's Governor says this potato dish is a favorite with her
family and guests. "You may serve the salad as an accompaniment to hot
or cold meats . . . and its piquant flavor lends distinction to fresh fish —
baked or boiled."
4 slices b a c o n
Vi cup chopped onion
VA cup v i n e g a r
1 teaspoon sugar
1 teaspoon salt
Few g r a i n s pepper
1 egg, beaten
4 cups cubed hot boiled State of
M a i n e potatoes
2 hard-cooked eggs
Chopped p a r s l e y
Fry bacon, remove from fat and crumble — keep hot. T o s s onions in
fat and cook slowly until golden in color. Add vinegar, sugar, salt,
pepper and beaten egg, stirring to blend. Add crumbled bacon. Pour
this dressing over hot potatoes. Season to taste; add hard-cooked
eggs and stir lightly. Scatter chopped parsley on top o f the salad.
Serve hot. Makes six portions.
M A R Y ' S HOT P O T A T O S A L A D
There s zest to this well-seasoned salad which thoroughly absorbs its dressing while warming in the oven. The homemaker who named it says her
recipe is a natural for pot-luck suppers. There's no loss of flavor if the dish
has to be held back while the crowd gathers.
6 boiled State of M a i n e potatoes
VA pound b a c o n
Vi cup chopped pimiento
1 medium onion, chopped
3 stalks celery, chopped
Salt
G a r l i c salt
Hot d r e s s i n g *
Cool, peel and chop potatoes. Cook bacon slowly until crisp, drain
and reserve fat. In a casserole mix potatoes, bacon, pimiento, onion,
celery, salt and garlic salt. Pour hot dressing over salad. Place casserole in moderate oven, 3 5 0 ° , for
hour. Serves six.
(Sliced hard-cooked eggs may be added.)
*
4
2
2
H O T DRESSING
t a b l e s p o o n s bacon fat
tablespoons garlic vinegar
tablespoons basil vinegar
1 teaspoon salt
Vs teaspoon pepper
VI teaspoon dry mustard
Mix together all ingredients and heat to boil.
SUPER POTATO S A L A D
Delicious with thin pink slices of cooked hatn, this appetizing salad will
appeal to even the most jaded appetite. Be sure to make it well in advance
of serving time so that the full flavor can permeate the potatoes and eggs.
8 large State of M a i n e potatoes
4 hard-cooked eggs
O n i o n to suit f a m i l y taste
Garlic
Slice potatoes, eggs and onion in a garlic-rubbed bowl. Mix dressing*
into salad. Allow to stand in a cold place to develop flavor for at least
five hours before serving. Serves eight.
* DRESSING
VI cup sugar
VI teaspoon salt
VA cup v i n e g a r and VA cup w a t e r ,
mixed
Few g r a i n s c a y e n n e pepper
1 VI t a b l e s p o o n s flour
1 teaspoon mustard
2 eggs, beaten
2 tablespoons butter
2 cups w h i p p i n g cream
1 cup m a y o n n a i s e
M i x and cook sugar, salt, vinegar-water, pepper, flour, mustard and
eggs until creamy and thick, stirring frequently. Add butter, whipping
cream (not whipped) and mayonnaise.
• Y o u r big, energy breakfast will taste better and increase your pep
when you include potatoes — a natural with eggs.
BURNHAM TAVERN
• Machias, Maine
SWEET ENDINGS TO G O O D
MEALS
POTATO CUSTARD PIE
The danger of a watery custard is eliminated by this recipe. The filling's
texture and smoothness are improved by the small quantity of potato in the
pie but the dessert has no trace of potato flavor.
1 medium State of M a i n e potato
2 tablespoons butter or m a r g a r i n e
% cup s u g a r
2 egg y o l k s , beaten
I/2 cup milk
Juice and grated rind of V2 lemon
2 egg whites, stiffly beaten
1 pastry-lined pie plate (9-inch)
Pare potato, cook until tender and mash smooth. Add butter, or margarine and sugar; stir to a creamy consistency; cool. Add egg yolks,
milk, lemon juice, and rind; blend well. Fold in stiffly beaten egg
whites. Pour into pastry shell and bake in moderately hot oven, 4 0 0 ° ,
about 2 5 minutes or until crust is baked.
D E V I L ' S FOOD P O T A T O C A K E
You'd never know there's potato in this luscious chocolate confection, but
because it's there the cake stays moist longer. For a rich, smooth devil's
food, try this recipe.
V2 cup milk
3 s q u a r e s chocolate
1 cup hot mashed State of M a i n e
potatoes
1 cup shortening
3
1 A cups sugar
4 egg y o l k s
2 cups sifted cake flour
3 teaspoons baking powder
VA teaspoon salt
1 Vi teaspoons v a n i l l a
% cup sugar
4 egg w h i t e s , stiffly beaten
Heat milk and chocolate together. Stir until melted; add to potato and
blend well. Cream shortening and sugar until light and fluffy; add to
chocolate mixture. Pour in egg yolks and beat well. Mix and sift
together flour, baking powder and salt. Stir into chocolate mixture
CU P
slowly, then add vanilla. Make meringue by gradually beating
sugar into egg whites. Fold into cake batter and pour into three 8-inch
layer cake pans lined with wax paper. Bake in moderate oven, 3 50°,
for 2 5 to 30 minutes. W h e n slightly cool invert on rack and remove
wax paper. After cake is cold spread frosting between each layer,
over top and sides.
HEARTH AT MEANS HOUSE
•
V A R I A T I O N S FOR TASTE
Portland, Maine
APPEAL
LORY'S POTATOES
Of Swiss origin, this recipe has found favor with residents of Maine's rocky
coast. Quick and easy, it's often served with broiled pink salmon.
1 State of M a i n e potato for each
person
1 t a b l e s p o o n of butter per potato
Chopped c h i v e s
Chopped p a r s l e y
Pare and cut potatoes in six or eight wedge-shaped pieces. Boil until
cooked, but not mushy. Drain well. Cover pan and shake over heat a
few moments to dry potatoes. Heat butter in small saucepan to a golden
brown. Place potatoes in serving dish and cover with browned butter.
Sprinkle with chives and parsley.
ANDY'S CREAMED POTATOES
At dinners where there may be late arrivals, serve this dish. Kept warm in
a double boiler, it tastes as good to the last guest as the first.
6 State of M a i n e potatoes
4 tablespoons butter or m a r g a r i n e
3 tablespoons flour
1 Vi cups milk
Salt and pepper
Pare, dice and cook potatoes in boiling water. Meanwhile, make white
sauce of butter, flour and milk; season with salt and pepper. Drain
cooked potatoes and place in serving dish or casserole. Cover with
white sauce. Makes eight portions.
STOVIES
4 large State of M a i n e potatoes
2 medium onions
VA cup butter or meat drippings
Vi teaspoon salt
Vs teaspoon pepper
Pare and cut potatoes and onions in J^-inch slices. Melt butter or meat
drippings in heavy frying pan, (4 slices o f salt pork may be tried out
and fat used, as well as crispy meat). Add potatoes, onions, salt, pepper
and water to cover partially. Use tight lid to cover closely and cook
until vegetables are tender and water absorbed. Serves six.
MASHED POTATOES
ffA cook is only as good as her mashed potatoes" is the arbitrary
statement
of the male gourmet who insists that this fool-proof recipe for mashed potatoes is badly needed by many homemakers. He urges thorough beating of
the potatoes after mashing, declaring that this increases whiteness as well
as improving texture.
8 medium State of M a i n e potatoes
5 t a b l e s p o o n s butter
% cup hot milk
1 teaspoon salt
Vs teaspoon pepper
Pare potatoes, cover with boiling water and cook in covered saucepan
for 3 0 minutes. Drain and mash. Add butter, milk, salt and pepper.
Beat until creamy. Serves six.
POTATO ACADIA
An artist who creates beautiful pottery at his Frenchman's Bay studio
introduced this recipe to his Maine neighbors. It comes from the Isle of
Jersey and blends two vegetables for a distinctive flavor. . . something
different in a potato dish.
4 medium State of M a i n e potatoes
2 parsnips
3 t a b l e s p o o n s butter or m a r g a r i n e
VA cup milk
1
t a b l e s p o o n chopped c h i v e s or
parsley
Salt and pepper
Pare potatoes and cut in half. Pare and cut parsnips lengthwise in
quarters. Boil together until tender. Mash well; add butter or margarine, milk and chopped chives or parsley. Season with salt and
pepper to taste. Serves six.
GOLDEN POTATOES
A decorative touch of color and a different taste are highlights of this dish.
It's also a fast way to prepare and serve two vegetables, according to the
working mother who gave us the recipe. She adds baked halibut or haddock
and a tossed salad for her family's full, meal-time vitamin and taste requirements.
6 State of M a i n e potatoes
5 carrots
1 t a b l e s p o o n butter
Salt and pepper
A cup hot milk
2
Pare potatoes and cut in quarters. Scrape and dice carrots. Place vegetables together in small quantity o f salted water. Cover and cook until
tender (about 2 0 minutes). Drain, mash and add butter; season with
salt and pepper. Moisten with milk and whip to desired consistency.
Makes eight servings.
JED PROUTY TAVERN
FOR C O O K E D
•
Bucksport, Maine
POTATOES OR
LEFTOVERS
HASHED B R O W N POTATOES
The Grand Trunk Railway, linking Canada with Maine's summer resorts,
won fame for its way with hashed brown potatoes. The old-timer who
offers this recipe says it's so like the dining car "special" that it will bring
back happy memories of Vacationland to many former visitors.
2
cups cooked State
potatoes
1 t a b l e s p o o n flour
of
Maine
Vi teaspoon salt
VI cup top-milk
3 t a b l e s p o o n s butter
Chop potatoes, mix with flour and salt. Add milk and stir. Heat 2
tablespoons of the butter in heavy iron fry pan and pour in potato
mixture, spreading evenly. Cook slowly until browned underneath;
invert on plate, add remaining butter to pan and gently slide potatoes
back, cooked side up. B r o w n underside and serve. Makes four portions.
POTATO PUFFETS
Delicately crisp outside, light and tender inside, each puffet is just a little
larger than bite size. In Maine they're usually served with fish . . . broiled
halibut, for instance.
5 large State of M a i n e potatoes
VA cup butter or m a r g a r i n e
Vi teaspoon salt
F e w g r a i n s c a y e n n e pepper
2 tablespoons cream or top-milk
1 egg y o l k
1 cup fine b r e a d crumbs
Boil potatoes in jackets; peel and mash. Add remaining ingredients;
beat until smooth and free from lumps. Spread on platter to depth of
one i n c h . W h e n cool, mold into balls about the size of walnuts. Roll
each ball in flour; then dip into egg mixture* and roll in bread crumbs.
Fry in very hot deep fat, 3 9 0 ° , for five to six minutes. (If desired, saute'
in butter instead of deep fat.) Serves six.
* EGG M I X T U R E
2 eggs, w e l l beaten
VA teaspoon salt
F e w g r a i n s pepper
2 teaspoons s a l a d or cooking oil
(Mix all ingredients thoroughly)
• Eaten regularly, potatoes are a low-cost source o f vitamin C.
R A Y ' S POTATO C A K E S
"A good way to use leftovers" says a Maine chef, noted for this dish.
4
cups m a s h e d State of M a i n e
potatoes
2 t a b l e s p o o n s grated onion
2 t a b l e s p o o n s chopped p a r s l e y
1 e g g , unbeaten
Vi teaspoon salt
F e w g r a i n s pepper
Bacon fat, salt pork fat or butter
]A cup flour
Combine potato, onion, parsley, egg and seasonings; beat well. Form
into patties about one inch thick and three inches wide. Chill. When
ready to serve, heat fat in frying pan. Dip patties in flour and saute' in
hot fat, turning until golden brown on both sides. Serves six.
MASHED POTATO
PANCAKES
"A breakfast that will draw you out of bed like a magnet. . . no matter
how much of a sleepyhead you are." That's how a college student describes
a Maine meal of crisp bacon, scrambled eggs, apple sauce and the recipe
of his choice . . . potato pancakes.
3 medium State of M a i n e potatoes
1 medium onion, grated
2 slices enriched b r e a d
Vb cup milk
1 teaspoon chopped parsley
2 eggs, slightly beaten
Vi teaspoon salt
Vs teaspoon pepper
Pare, boil and mash potatoes; add grated onion. Meanwhile soak
bread in milk, then add to mashed potato with remaining ingredients;
mix thoroughly. D r o p by tablespoon in hot greased griddle, patting
each pancake to even thickness with back of spoon. Turn pancakes to
brown on both sides. Makes 18 pancakes.
FISH B A L L S
You can adapt this table dish to serve as a hot hors d'oeuvre. Just chill the
mixture and shape into marble-size balls before frying. Stick a tooth pick
in each for ease in handling.
1 cup salt codfish
2 V i cups, pared
potatoes
State
of
Maine
1 egg, w e l l beaten
2 teaspoons butter or margarine
Few g r a i n s pepper
Wash codfish in cold water and tear or cut in small pieces. Cube raw
potatoes and combine with fish in boiling water. Cook until potatoes
are nearly done, about 10 minutes. Drain and shake over heat to dry;
mash potatoes and codfish together. Add egg, butter or margarine, and
pepper. Beat with fork for two minutes. D r o p by spoonfuls into deep
hot fat, 38 5°. Fry 6 fish balls at a time; reheat fat before adding another
frying. Serves six.
HARRIET BEECHER STOWE HOUSE
Brunswick, Maine
G O O D INDOORS
CAMPERS'
TOO
SKILLAGALEE
Hunting and fishing parties find this a handy recipe for outdoors. The
cook-elect can prepare it quickly while the other men set up camp.
Bacon fat
1 r a w State of M a i n e potato for each camper
Salt a n d pepper
Heat bacon fat to cover bottom of an iron spider or fry pan. Pare and
thinly slice raw potatoes. Add to hot fat. With a spatula, keep turning
potatoes in pan to prevent burning. Allow to cook and brown, then
add desired amount of salt and pepper to season.
MAINE POTATOES CHANTILLY
Outdoors or in, this delicious dish will "bring down the house." It's a hit
cooked over campfire or your own kitchen range.
3 large State of M a i n e potatoes
3 tablespoons butter or margarine
Vi cup h e a v y cream
Salt and pepper
1 tablespoon chopped parsley
Vi cup grated Cheddar cheese
Pare State of Maine potatoes and cut in slender strips, as for French
fries. Place potatoes in center of large square of aluminum foil. Carefully add cream; sprinkle with salt, pepper, parsley and cheese. Bring
aluminum foil together and "drug store" wrap, sealing or folding all
edges to make a tight package. Place package on cookie sheet or
shallow pan and bake in hot oven, 4 2 5°, for 4 0 to 50 minutes. Unfold
foil; serve potatoes from foil or slide onto hot platter. Makes four
generous servings.
FOIL B A K E D M A I N E P O T A T O E S
1/ you have a Johnny-come-lately in your family, here's a potato dish that
doesn't lose anything when dinner is delayed, even half an hour.
6 State of M a i n e potatoes,
size (one per person)
baking
Drippings from meat or bacon
Wash and dry potatoes. Rub lightly with drippings. Place each potato
on a square of aluminum foil and wrap separately to make a tight
package. Bake in hot oven, 4 2 5°, one hour and 10 minutes.
COOKING FIREPLACE
NELSON HOUSE
Sheepscot, Maine
FOR
RAW
POTATOES
POTATO RIBBONS
Here's another "twist" to deep fried potatoes.
4 large State of M a i n e potatoes
Salt a n d pepper
Pare potatoes and allow to stand wrapped in a towel 10 or 15 minutes
to dry thoroughly. Pare round and round each potato to make thick
r i b b o n s . D r o p each " r i b b o n " in hot fat, 3 9 5 ° . Brown lightly and
drain on absorbent paper. Season well. Serves four.
POTATO OMELET
In the "good old days" no self-respecting breakfast would appear without
its potato dish. You'll know why when you taste this energy-giving omelet.
3 t a b l e s p o o n s butter or m a r g a r i n e
2 cups finely diced r a w State of
M a i n e potatoes
Vi teaspoon salt
2 tablespoons chopped onion
5 eggs, lightly beaten
5 tablespoons cream or top-milk
Few grains pepper
VA teaspoon salt
Melt butter o r margarine in heavy spider or skillet; add potatoes, salt,
and onion. Cover and c o o k slowly for 10 minutes, or until potatoes
are brown underneath and tender. Beat eggs lightly, add cream or
top-milk, pepper, and
teaspoon of salt. Pour egg mixture over
potatoes; cover and continue to cook slowly for six to eight minutes.
Makes six servings.
POTATO P A N C A K E S
Versatile potato pancakes add sparkle to breakfast, lunch or supper.
2 eggs, separated
V2 teaspoon salt
1 VI cups milk
1 VI cups sifted all-purpose flour
1 t a b l e s p o o n melted butter or m a r garine
2 cups grated r a w State of M a i n e
potatoes
Beat egg yolks with salt and milk. Add flour gradually; then melted
butter o r margarine. Stir in potatoes. Beat egg whites until stiff but not
dry; fold into batter. D r o p batter by tablespoons on hot greased griddle. B r o w n on one side, turn and brown on the other. Serves six.
OLD JEFFERD TAVERN
FOR C O O K E D
• York, Maine
POTATOES OR
LEFTOVERS
CODFISH PIE
"My grandmother taught my mother,
dish," says the fine cook who is sharing
green tomato pickle was always served
broadened the menu a bit to include
doesn't need any changes or additions.
Vi pound salt codfish
Vb pound salt pork
4 cups m a s h e d State
potatoes
of
Maine
who in turn taught me to make this
her recipe. "In mother's house, sliced
with it and that was the meal. I've
a salad, but the codfish pie itself
It's still standing the test of time."
1 medium onion, grated
Pastry for two crust pie
2 tablespoons butter or margarine
Cover codfish with warm water and soak for two hours. (During this
time drain and cover with fresh warm water three times.) Drain and
add fresh water; bring codfish to a boil; drain and flake. Meantime,
cut salt pork into thin slices and fry in heavy spider until pork is crisp.
Mix potato, pork fat (discard crisp meat), codfish, and onion. Spoon
into deep, pastry-lined, 9-inch pie plate. Dot with butter or margarine.
Add top crust in which gashes have been cut for escape of steam. Bake
in hot oven 4 2 5°, for 4 0 - 5 0 minutes until crust is lightly browned.
Serves six.
DELMONICO POTATOES
Maine people aren't the only ones who enjoy Delmonico potatoes. This
recipe has won acclaim in restaurants and homes everywhere. Full of
nourishment, the creamy mixture is a tasty supplement to any cold meat
supper or luncheon.
2 t a b l e s p o o n s butter or m a r g a r i n e
3 hard-cooked eggs, sliced
1 1/2 t a b l e s p o o n s flour
Vi cup cubed Cheddar cheese
1 cup milk
2 tablespoons chopped pimiento
VI teaspoon salt
Salt and pepper
VA teaspoon pepper
VA cup shredded Cheddar cheese
4 cups sliced boiled State of M a i n e potatoes
Prepare white sauce with butter, flour, milk, salt and pepper. In
buttered casserole, arrange layers of potatoes, eggs, cubed cheese,
pimiento, and white sauce. Sprinkle each layer with salt and pepper.
Cover top with shredded Cheddar. Bake in moderate oven, 3 5 0 ° , for
3 0 - 4 0 minutes, or until brown and bubbly. Serves six.
CRACKNELS
A very old recipe, this comes from a York, Maine, resident. His only comment is, "Delicious. " But budget-wise homemakers will also cherish it as
an item for their list of good leftover dishes.
2
2
2
1
cups m a s h e d State of M a i n e potatoes
eggs
cups fine cracker crumbs
medium onion, minced
Vz teaspoon salt
VA teaspoon s a g e
!/s teaspoon pepper
Meat drippings or salt pork fat
Combine potatoes and eggs. Beat well, then add crumbs, onion, salt,
sage, and pepper; mix thoroughly. Shape into thin cakes, round or
square, and place in baking pan generously greased with meat drippings, or salt pork fat. Bake in hot oven, 4 0 0 ° , for 2 0 minutes. Serves
six.
STATE OF M A I N E POTATO MUFFINS
Have you a leftover problem? Ever tempted to throw away small quantities
of cold mashed potatoes simply to get rid of them? Here's a recipe to help
solve your dilemma and increase the nutritive value of 12 mouth-melting
muffins. Our contributor, an Aroostook farm wife, promises: "Spare the
leftovers and spoil your family. It won't hurt your budget either!"
4
2
1
1
tablespoons shortening
tablespoons sugar
egg, w e l l beaten
cup
mashed
State
of
potatoes
Maine
1 cup milk
2 cups sifted all-purpose flour
3 teaspoons baking powder
V2 teaspoon salt
3 slices cooked b a c o n , crumbled
Cream shortening and sugar; add egg. Blend in potatoes and milk.
Mix and sift flour, baking powder and salt. Add to creamed mixture
and stir until smooth, then fold in bacon. Fill greased muffin tins
two-thirds full. Bake in hot oven, 4 0 0 ° , for 2 0 to 2 5 minutes. Makes
12 muffins.
• Hint to career women — frozen French fried potatoes, popped into
the oven as you start preparing dinner, will be ready for the table
when you've whisked together the rest o f the meal.
• Savory bites for bridge or tea parties — large crisp potato chips
heaped with a mixture o f Roquefort and cream cheese.
• Color servings o f creamy mashed potatoes with a light dusting o f
paprika. T o p it all with a golden g o b o f butter.
• T o p s for the upper crust o f meat o r fish casseroles — beat an egg
into mashed potatoes.
POTATO CHEESE B A L L S
The little old lady who sent in this recipe has been cooking like an angelfor
almost seventy years. She says: "As a boy and as a man, my son used to tease
me to make him a batch of potato balls. It's the same way now with my
grandsons and great grandsons. I guess you'd call this one of the old dishes
that appeals to men of all ages."
2 cups m a s h e d State of M a i n e
potatoes
Vi teaspoon salt
I/2 cup shredded sharp cheese
1 egg, beaten
2 tablespoons milk
Vi cup fine bread or cracker crumbs
Combine potatoes, salt and cheese, mix thoroughly and form into balls
the size of golf balls. R o l l in mixture of egg and milk, then in crumbs.
Brown in very hot oven, 4 5 0 ° , for about 10 minutes. Serves four.
CHEESE POTATO FLUFF
Straight from a former Home Demonstration Agent for the State of Mai?ie
comes this long-run recipe. If you haven't time to fuss, but want your little"
luyicheon to be as perfect as a big production . . . star baked potato fluff.
Cast a chef's salad in the supporting role and bring on a fresh fruit dessert
for the finale.
3 cups m a s h e d State of M a i n e potatoes
1 V2 cups grated Cheddar cheese
2 tablespoons finely chopped onion
2 tablespoons minced
pimiento
2 eggs, beaten
Salt and pepper
canned
Combine ingredients in order listed. Mix well and place in buttered
1 y2 quart casserole. ( T o p of fluff may be brushed with melted butter
o r sprinkled with bread crumbs.) Bake in moderate oven, 3 50°, for
2 5 to 30 minutes. Serves six.
LUCKY
DOGS
Here's a constant repeater by demayid of my young fry " says the busy
Maine mother who is alert to recipes that will keep her brood well fed and
still not sendfood bills skyrocketing. teYour children won't hesitate to answer
the query, fWhat would you like for supperV after they've had lucky dogs
3 cups m a s h e d State of M a i n e
potatoes
8 frankfurters
8 thin slices of cheese
(Use mashed potatoes prepared for table use with butter, milk, salt
and pepper.) Split frankfurters and heap as much mashed potatoes in
slit as frankfurter will hold. T o p each with slice of cheese. Heat in
moderate oven, 3 50°, for 10 or 15 minutes until cheese melts. Serves
four.
MAINE KITCHEN AT THE TURN OF THE CENTURY
BAKED AND
SCALLOPED
DISHES
MA'S SCALLOPED POTATOES
"No community affair was complete without a dish of my mother's scalloped
potatoes," says our contributor, a well-known Maine cook in her own right.
"This is a small recipe — Ma made a two-gallon pan of potatoes for each
event. Baked ham, green snap beans and cabbage salad were invariably
on the same menu. Belt-loosening time came even before the dessert —
gingerbread, warm from the oven and piled high with whipped cream."
6 medium State of M a i n e potatoes
3 medium onions
5 tablespoons flour
1 Vi teaspoons salt
VA teaspoon pepper
5 t a b l e s p o o n s butter or m a r g a r i n e
1 Vi to 2 cups milk
Pare potatoes and onions; cut in slices }/% inch thick. Into a greased
casserole put a layer o f potatoes, then a layer o f onion slices. Sprinkle
with flour, salt and pepper. Dot with butter or margarine. Repeat
until potatoes and onions are used. Add milk almost to top o f potatoes.
Cover and bake in slow oven, 3 0 0 ° , for two hours, o r until potatoes
are soft throughout. Remove cover during last half hour o f c o o k i n g .
Serves six. (Slow oven prevents milk curdling o r boiling over. I f
potatoes become too dry, add more m i l k ) .
NEW DAY POTATO SCALEOP
Sharp Cheddar Cheese, a reminder of the cracker barrel days, plays a part
in this up-to-date recipe. The tangy flavor of the scallop perks up a plain
meal. Try it with meat loaf and sliced ripe tomatoes for bud get-conscious,
good eating.
4 cups cubed r a w State
potatoes
Vi cup chopped onion
Vi teaspoon salt
of
Maine
F e w g r a i n s pepper
V» l b . Cheddar cheese
2 t a b l e s p o o n s diced salt pork
1 cup h e a v y cream
M i x potatoes, onions, salt and pepper; place in buttered
quart
casserole. Cut o r shred cheese and scatter over potato mixture. Fry
pork until crisp; add cream, stir well and pour over contents o f casserole. Cover and bake in slow oven, 3 0 0 ° , for two hours o r until
done. Serves six.
OVEN BROWNED POTATOES
"Both guest and cook benefit when oven browned potatoes accompany the
roast," says a hospitable Maine man who recommends this recipe. "My
wife claims there's practically no work to potatoes cooked this way, which
is lucky. I want'oven browned' with every roast of beef we serve . . . whether
there's company or not."
6 medium State of M a i n e potatoes (one per person)
Wash and pare potatoes; boil for 10 minutes and drain. Place in pan
with roasting beef or lamb. Turn potatoes two or three times. Bake
about 4 0 minutes or until tender and serve on platter with meat.
HELEN'S POTATOES
For those who are fond of a sweet-sour type of dish, this is a delicious potato
variation. It's economical to serve with bakedfish or fowl because it utilizes
the oven heat.
1 medium onion, chopped
3 tablespoons butter or
margarine
6 medium State of M a i n e
cubed
potatoes,
1 Vi cups tomatoes, c a n n e d or fresh
VA teaspoon p a p r i k a
1 teaspoon salt
2 tablespoons s u g a r
Vs teaspoon pepper
Lightly brown onion in butter o r margarine. Mix with other ingredients and pour into buttered casserole; cover. Bake in moderately hot
oven, 3 7 5 ° , for 1 t o 1
hours. Serves eight.
OVEN FRIED POTATOES
Try this easy recipe for potatoes that taste very like French fries . . . appreciated by everyone, especially the cook who may want to avoid the bother
of deep fat frying.
6 medium State of M a i n e potatoes
4 t a b l e s p o o n s butter or m a r g a r i n e
Salt a n d pepper
Pare potatoes; cut in eighths lengthwise, or in half-inch slices, crosswise. Allow to stand in cold water 15 minutes; drain and dry between
towels. Melt butter o r margarine in baking pan; add potatoes in single
layer. Bake in hot oven, 4 5 0 ° , for 30 minutes or until tender. (While
cooking, turn potatoes frequently with spatula to brown all sides.)
Serves six.
• K e e p a package o f frozen diced potatoes in the freezing compartment o f your refrigerator. Sauteed in golden butter, they give a quick
lift to meals for unexpected company.
A G N E S ' STUFFED B A K E D POTATOES
This is the favorite luncheon dish of a Maine home economist, formerly
home demonstration agent for Cumberland County. Now a popular radio
commentator, she has given the recipe wide distribution.
6
2
1
1
1
State of M a i n e potatoes
tablespoons milk
egg y o l k
cup finely chopped ham
tablespoon finely chopped onion
1 tablespoon finely chopped pepper
1 tablespoon butter
Salt and pepper to season
1 egg white, stiffly beaten
Bake potatoes in hot oven, 4 2 5°, about one hour. W h e n cooked, cut
slice from top of each and scoop out insides (being careful not to
break skin). Mash, stir in milk and beat well. ( T w o tablespoons nonfat dry milk solids may be added for increased nutritive value.) Mix in
e g g yol^» ham, onion, green pepper and butter. Fold in egg white
and refill potato shells. Return to oven and bake 15 minutes longer.
Serves six.
B A K E D POTATO AROOSTOOK
An original recipe from Maine1 s big potato county, Aroostook, this baked
dish is a delicacy enjoyed by those ivho grow the crops. Easily prepared, it's
crusty and delicious with any roast.
6 medium State of M a i n e potatoes
Vi cup melted butter or m a r g a r i n e
1 cup finely grated b r e a d crumbs
Pare potatoes and dry well on a towel. R o l l each potato in butter or
margarine, then in crumbs. Repeat rolling process in butter and
crumbs. Place potatoes in baking dish and bake in moderately hot
oven, 3 7 5 ° , until cooked — about 50 minutes. Serve at once. Serves six.
BROILED POTATO SLICES
Although this recipe was contributed by a man whose only concern is good
taste, it's an excellent choice for calorie counters. The butter or margarine
can be limited. . . even entirely eliminated. . . without sacrificing the
delicious broiled potato flavor.
6 medium State of M a i n e potatoes
Vi cup butter or m a r g a r i n e , melted
Salt a n d pepper
Pare potatoes if desired. Cut into J^-inch slices and brush with melted
butter or margarine. Lay slices on rack and broil for 10 minutes on
either side. Sprinkle with salt and pepper to season. Serves six.
WILCOX TAVERN
• York, Maine
F O R C H U R C H O R CLUB
AFFAIRS
PAT'S MAINE POTATO CANDY
"A far cry from potatoes in the role of the world's number one vegetable,
but wonderful if you want to pamper your sweet tooth." Pat says Maine
people seem "to go for" the bitter-sweet combination of smooth dark chocolate
and chewy coconut fondant. The mashed potato base keeps the candy moist
and delicious.
VA cup cold m a s h e d State of M a i n e
potatoes
4 cups confectioners' sugar
4 cups shredded coconut, chopped
1 VI teaspoons v a n i l l a
VI teaspoon salt
4 s q u a r e s baking chocolate
Mix potatoes (plain mashed, no butter, milk or salt added) and confectioners' sugar. Stir in coconut, vanilla and salt; blend well. Press
into one large, or two small pans so that candy will be about H-inch
thick. Melt chocolate over hot water. (Do not allow water to boil.
If chocolate gets too hot it may be streaky when hardened.) Pour
chocolate on top of candy. Cool and cut in squares.
(For variation, make haystacks by forming white mixture into cones
1-inch high. Allow to stand uncovered for 2 0 minutes. Dip base of
each cone in melted chocolate; place on wax paper until chocolate
hardens. Yield — about 1 0 0 small haystacks.)
SCALLOPED POTATO — Quantity Servings
Grange meetings are noted for the hearty fare served by members on the
distaff side. Scalloped potatoes are always popular. Here's a recipe for this
delectable dish as it is whipped up by the ladies of Maine.
15 to 2 0 lbs. State of M a i n e potatoes
VI cup butter or m a r g a r i n e
VI cup flour
3 qts. milk
2 to 3 tablespoons salt
VA teaspoon pepper
Pare potatoes, cut into 3^-inch slices and arrange in large, well-greased
baking pan.* Make a white sauce by combining butter or margarine
with flour. Add milk slowly, stirring well. Season with salt and pepper.
Cook until thick and pour over potatoes. Bake in moderately slow
oven, 32 5°, for two hours, or until potatoes are tender. Makes 50
servings of % cup each.
(*2 lbs. onions, sliced, may be alternated with potatoes in baking pan.)
MASHED POTATOES — Quantity Servings
Keep costs down — serve this delicious, economical dish at church suppers.
15 to 20 lbs. State of M a i n e potatoes
7 to 8 cups hot milk
3 to 4 tablespoons salt
VA lb. butter
(For easier handling and faster cooking use two kettles with 8 to 10
lbs. potatoes per kettle.) Pare and boil potatoes until tender, about 30
to 4 0 minutes. Drain and mash immediately. Add milk, salt and butter.
Whip or beat until fluffy. Makes 50 servings of % cup each.
S T A T E OF M A I N E F I S H C H O W D E R —
To please the crowd serve hot biscuit, pickles and dessert with the chowder.
8 lbs. fillet of haddock
5 qts. water
4 qts. diced State of M a i n e potatoes
VI lb. salt pork
1 VI qts. sliced onions
1 cup butter
2'/ 2 qts. milk, scalded
i V i qts. e v a p o r a t e d milk and water
mixture, scalded
VI teaspoon pepper
5 t a b l e s p o o n s salt
Gently simmer fish in 2 qts. water, about one hour. Remove skin and
break cooked fish into generous pieces, reserving cooking liquid for
chowder. Meanwhile, cook potatoes in remaining 3 qts. water. Fry
salt pork, remove crisp meat and add onions to pork fat. Cook gently
until golden yellow. Combine fish, cooking liquid, onions, pork fat
and cooked potatoes. Add remaining ingredients and let stand for at
least 15 minutes. Makes 50 servings, 1 x/2 cup each.
S T E A M E D POTATO PUDDING
Ideal for church or club food sales, this recipe yields three
VA cup butter or m a r g a r i n e
VA pound suet, chopped
1 V2 cups sugar
VA cup molasses
1 cup grated r a w State of M a i n e
potatoes
1 cup grated r a w carrots
1 large r a w apple, grated
3 V i cups sifted all-purpose flour
1 teaspoon soda
puddings.
1 teaspoon salt
I/2 teaspoon nutmeg
V2 teaspoon allspice
VA teaspoon c i n n a m o n
VA teaspoon c l o v e s
1 VI cups seeded r a i s i n s
VA lb. citron, chopped
V2 cup chopped nutmeats
2 tablespoons candied ginger,
chopped
Cream butter or margarine with suet and sugar; add molasses, potatoes, carrots and apple. Mix and sift together: flour, soda, salt and
spices. Blend with creamed mixture. Add remaining ingredients. Fill
greased and floured pudding molds (pound size coffee cans are excellent) y$-{x\W of batter. Cover and steam for three hours. Makes three
puddings; each pudding will serve six to eight people.
M A I N E P O T A T O DOUGHNUTS
State of Mainers have a highly developed taste for doughnuts—served
at
breakfast or any other meal. The potato doughnut is warmly regarded by
these connoisseurs of deep fat cookery. Here's a new version of an old
favorite.
1 Vi cups m a s h e d State of M a i n e
potatoes
1 V2 cups s u g a r
1 tall can e v a p o r a t e d milk (1 2A cups
undiluted)
3 eggs, beaten
2 teaspoons v a n i l l a
VA teaspoon c i n n a m o n or nutmeg
(optional)
5 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
Pare and boil potatoes; mash while hot. Add sugar and allow to stand
in hot potatoes until sugar melts. Pour in milk, eggs and vanilla.
(Nutmeg or cinnamon may be used in addition to vanilla.) Mix and
sift flour, baking powder and salt together. Add to liquid mixture to
form dough firm enough to roll, but keep as soft as possible. R o l l to
34-inch thickness and shape with doughnut cutter. Fry in deep fat at
3 7 0 ° , turning to brown on both sides. Drain on paper towel or napkin.
Makes about 3 6 doughnuts.
POTATO Y E A S T ROLLS
"You'll never arrive at the social all tired
these rolls a day or so ahead of the event,"
this recipe. Refrigerated, the dough keeps for
and the moist, delicious rolls enhance the
home-cooked food is served.
4
1
1
1
1
cups milk (1 qt.)
cup m a s h e d State of M a i n e potatoes
cup sugar
cup butter or m a r g a r i n e
teaspoon salt
out if you whip up a batch of
says the Maine cook who uses
several days before baking. . .
menu of any gathering where
2
y e a s t cakes or 2 packages dry
granular yeast
1 teaspoon s o d a
2 teaspoons baking powder
11 cups ( 2 % qts.) sifted all-purpose
flour
Mix and heat to boil: milk, potatoes, sugar, butter o r margarine and
salt. Cool in large bowl until lukewarm. Add yeast, dissolved in small
amount o f lukewarm mixture. Mix and sift soda, baking powder and
flour; add enough to liquid mixture to make stiff batter. Let rise one
hour. Add remaining flour; mix and knead. I f you wish to use dough
at once — let rise to double bulk, knead, shape and bake. I f you wish
to store all or part o f dough, place in large bowl, cover and put in refrigerator. W h e n ready to use knead down. Cut off desired amount
and shape into rolls (Parkerhouse, cloverleaf, etc.). Let rise 1 to 1 H
hours, or until double in bulk. B a k e in moderately hot oven, 4 0 0 ° ,
for 15 to 2 0 minutes. Makes about six dozen rolls.
HOW MAINE POTATO RESEARCH AFFECTS Y O U
-
THE CONSUMER
What has agricultural research, as conducted by the Maine Agricultural
Experiment Station, to do with the consumer? T h e answer is easy, though
not generally well known to housewives who have the responsibility of
providing appealing, economical meals for their families.
First, each way the research scientists find of producing more food at
less expense — and almost the whole history o f agricultural research has
been such development — means the housewife has to pay less than it would
have cost otherwise. Second, she gets a product of much better quality.
T a k e Maine potatoes for example. An extensive potato research program at the Maine Agricultural Experiment Station includes work on
methods of improving quality through breeding and testing for better
varieties, obtaining higher yields, most desirable sizes, and easy peeling
potatoes o f good appearance with shallow eyes. It also includes laboratory
work on how to get light colored firm French fries, how to process mashed
potato powder, and what makes a good cooking potato.
Through research it was found that in order to get light colored French
fries, if potatoes had been in cold storage for some time, the potatoes
should be soaked for about 15 minutes in water at 90°F. It is a simple
answer really, but the complex problem of W H Y French fries darken
made the answer difficult to find.
T h e quality of cooked potatoes can largely be determined through
their specific gravity, research shows. It takes a high specific gravity potato,
such as the Green Mountain and K e n n e b e c varieties, to make good baked,
mashed or French fried potatoes. It takes low specific gravity potatoes,
such as Chippewas, to make the best boiled potatoes or potatoes for potato
salad. T h e same tests show that for a good all-purpose potato the Katahdin
variety is excellent.
In all of this research the desires of the housewife are kept constantly
in mind. With the cooperation of many housewives in research studies
the most desirable sizes of potatoes, the standards of cleanliness and types
of packages are determined so that more and more potatoes will reach you
on the grocery store counter in the most desirable way.
T h e s e and many other research results have meant a better Maine
potato for consumers. T h e research work will continue and as new research
findings are made, better and better potato products will be provided for
the housewife.
George F. Dow
University of Maine
Orono
Associate Director
Agricultural Experiment Station
Trademark of Top Quality for
Discriminating Purchasers
Under the new standard set up for
Maine's blue, white and red trademark, you can be 1 0 0 % sure o f getting the best pack o f potatoes Maine
has ever shipped! They are superior
to U. S. #1 as they are more uniform
in size and have even fewer defects.
T h e new " C h e f ' s Specials" and
"Super Spuds" with the blue, white
and red trademark on the bag are
ideal for baking and French frying.
T h e blue, white and red " M a i n e
Mediums" are a perfect size for allpurpose use. Ask your grocer for
these special premium quality potatoes, if you don't see them in the store.
But remember, no matter what
brand o f Maine potatoes you buy,
from east to west they're all 'round
best!
STATE
OF
LISHED
BY
MAINE
MAINE
PREPARED
MAINE
PANY,
POTATO
POTATO
INC.,
BY
COOK
BOOK
COMMITTEE,
SIMONDS,
PORTLAND,
PUBORONO,
PAYSON
MAINE
COM-