Potato Bread

1		tbls. instant yeast
1/2		cup lukewarm water
1		cup milk
1/2		cup butter
1		cup mashed potatoes
1/2		cup sugar
2		eggs, beaten
5 to 6		cups of flour

Dissolve yeast in the 1/2 cup of warm water and set aside. Scald milk, add butter and cool to lukewarm. Add yeast mixture along with rest of ingredients; knead well. Let rise 1 hour. Bake at 350 degrees for 30 to 40 minutes, or until golden brown. Yields 3 loaves. Esther Leinbach, Versailles, Mo.
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Twice Baked Potato Casserole

6		medium unpeeled potatoes, baked
1/4		tsp. salt
1/4		tsp. pepper
1		lb. sliced bacon, cooked and crumbled
3		cups sour cream
2		cups shredded mozzarella cheese
2		cups shredded Cheddar cheese
2		green onions, chopped

Cut baked potatoes into 1-inch cubes. Place half in a greased 9x13 baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with onions. Yields 6 to 8 servings. Mrs. Chris Yoder, Clark, Mo.
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All-American Potato Salad

2		lbs. red potatoes cut into 1-inch cubes
2		stalks celery, chopped
6		scallions, chopped
1		cup non-fat or low-fat mayonnaise
1		tbls. fresh parsley, chopped
1-1/2		tsp. dry mustard
1		tsp. white-wine vinegar
1/4		tsp. grated lemon peel
1/4		tsp. dried dill
4		hard boiled eggs, chopped
		Salt and ground black pepper to taste

Place the potatoes in a large saucepan and add cold water to cover. Bring to boil over high heat. Reduce the heat to medium and cook for 10 minutes, or until just soft enough to pierce with fork; drain. In a large bowl, combine the celery, scallions, mayonnaise, parsley, mustard, vinegar, lemon peel and dill; mix well. Add the potatoes and eggs. Season with the salt and pepper; mix well. Yields 6 servings. Marilyn Brinker, Washington, Mo.
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Bacon and Cheddar Mashed Potatoes

1-1/2		lbs. potatoes, unpeeled and quartered
1/2		cup Miracle Whip or Miracle Whip light dressing
1/2		cup milk
6		slices bacon, crisply cooked and crumbled
1/2		tsp. garlic powder or 3 cloves garlic, minced
		Salt and pepper to taste
1		cup mild Cheddar cheese, shredded
1/2		tsp. thyme (optional)

Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain. Mash potatoes. Add dressing, milk, bacon and garlic powder; beat until fluffy. Season to taste with salt and pepper. Stir in cheese. Garnish with fresh thyme if desired. Yields 4 servings. Shelly Rothove, Westphalia, Mo.
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Holiday Potato Casserole

3		lbs. red potatoes, peeled and quartered
1/2		cup butter or margarine
2		(3 oz.) pkgs. cream cheese, softened
1		cup shredded Cheddar cheese, divided
3/4		cup green pepper, finely chopped
3/4		cup green onions, finely chopped
1		(2 oz.) jar diced pimento, drained
1/2		cup grated Parmesan cheese
1/2		cup milk
1		tsp. salt

Cook potatoes in boiling water 15 minutes or until tender; drain and mash. Add all ingredients, reserving 1/2 of shredded cheese. Mix well. Spoon mixture into a lightly greased 11x7-inch baking dish; cover and refrigerate up to 24 hours if desired. Remove from refrigerator; let stand covered 30 minutes. Uncover and bake at 350 degrees for 25 to 30 minutes or until thoroughly heated. Sprinkle with remaining shredded Cheddar cheese; bake for 5 minutes more or until cheese melts. Yields 8 servings. Linda Rothove, Westphalia, Mo.
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Hash Brown Potato Casserole

1		(32 oz.) pkg. frozen hash browns
1		(10 oz.) can cream of chicken soup
1		(10 oz.) can cream of mushroom soup
1		(8 oz.) carton sour cream
1		(12 oz.) pkg. shredded Cheddar cheese
1/2		cup onion, chopped
2		cups crushed corn flakes
1/4		cup melted butter

Place hash browns in bottom of buttered 9x13-inch pan. Mix soups, sour cream, cheese and onion. Pour over potatoes. Mix crushed cornflakes and butter; sprinkle over casserole mixture. Bake at 350 degrees for approximately 45 minutes. Yields 8 to 10 servings. Michelle Wright, Cabool, Mo.
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Hearty Potato Soup

1/2		lb. ground pork sausage
1		(16 oz.) pkg. frozen hash brown potatoes
1		large onion, chopped
1		(14 oz.) can chicken broth
2		cups water
1		(10 oz.) can cream of chicken soup
1		(10 oz.) can cream of celery soup
2		cups milk
		Shredded Cheddar cheese for garnish

Brown sausage and drain; add potatoes, onion, chicken broth and water. Cover, reduce heat and simmer for 30 minutes. Stir in soups and milk, stirring often until thoroughly heated. Garnish with Cheddar cheese and serve hot. Yields 6 to 8 servings. Dortha Strack, Cape Girardeau, Mo.
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Crunchy Potato Balls

2		cups very stiff mashed potatoes
2		cups cooked ham, finely chopped
1		cup shredded Cheddar or Swiss cheese
1/3		cup mayonnaise
1		egg, beaten
1		tsp. mustard
1/4		tsp. pepper
4		tbls. flour
1-3/4		cups cornflakes, crushed

In a bowl, combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper; mix well. Add enough of the flour to make a stiff batter. Chill. Shape into 1 inch balls; roll in cornflakes. Place on a greased baking sheet. Bake at 350 degrees for 25 to 30 minutes. Serve hot. Yields 6 dozen. Ada Gingerich, Clark, Mo.
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Ham and Potatoes Au Gratin

1/3		cup butter or oleo
3		tsp. flour
1-1/2		cups milk
1		cup shredded Cheddar cheese
1		cup cooked ham, diced
2		cups cooked potatoes, sliced
1		tsp. parsley, chopped

In large saucepan over medium heat, melt 3 tablespoons butter; stir in flour until smooth. Gradually add milk and cook, stirring constantly until mixture thickens and bubbles. Add cheese; cook, stirring until cheese melts. Gently stir in ham and 1 cup potatoes. Pour into casserole dish. Arrange remaining potato slices on top. Melt remaining butter; brush on potatoes. Sprinkle with parsley. Bake at 400 degrees for 20 minutes or until bubbling. Yields 6 servings. Mary Woodfin, Poplar Bluff, Mo.
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Herbed Sweet Potato Bake

2		cups cooked, mashed sweet potatoes
1		(8 oz.) pkg. cream cheese, softened
1/4		cup milk
2		eggs
3/4		cup green onion, diced
3/4		tsp. basil
3/4		tsp. thyme
1/2		tsp. lemon peel
1/2		tsp. salt
1/4		tsp. pepper

With electric mixer at medium speed, blend potatoes, cream cheese, milk, eggs. Add 2/3 cup of onion, set the rest aside. Add spices. Beat on high until fluffy. Spoon into buttered 8-inch square baking dish. Bake uncovered at 350 degrees for 35 minutes. Sprinkle with onion. Yields 8 servings. Vernie Borntrager, Clark, Mo.
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This month's recipes were tested by the central district of The Missouri Association for Family and Community Education.

Recipes for crock pots will be featured in the February issue of Today's Farmer. To be eligible for consideration, your crock-pot recipe must be received by Oct. 14. Send it neatly printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201.