Stuffed Potatoes with Cheese

Ingredients

• Select large Irish potatoes and bake
• little salt
• 4 tablespoons grated cheese
• 1/2 teaspoon paprika
• 1/2 cup hot milk
• 4 slices bacon

Method

1. 1

   When done cut in half, take meat of potato from shell, mix with little salt, pepper and grated cheese.

2. 2

   Put back in shell, put butter on top and bake light brown.

Nutrition per serving

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 24. The excerpt below is the record exactly as published.

1 cup hot milk, 3 tablespoons flour. Cook stock, onion, and celery for fifteen minutes, and strain ; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will dep»end upon the quantity in the stock. Celery salt may be used in place of celery tops. OATMEAL SOUP Ji cup cooked oatmeal, 2 cups hot milk, J4 onion sliced, 1 teaspoon salt, 2 cloves, Yz teaspoon celery salt, y2 bay leaf, y^, teaspoon pepper, 2 cups boiling water, Yi tablespoon butter. Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons. \ 136 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 137 Vegetables GENERAL PICKETT CORN PUDDING One pint of fresh corn, or One can of corn, ^ Two eggs. One cup of sweet milk. One cup of sugar, Butter the size of an legg. Little salt. One tablespoonful of flour. One-fourth teaspoonful of baking powder. Mix well together, leaving out whites for meringue. Pour into baking dish and cook in hot oven. When cool, beat whites of eggs stiff, sweeten and flavor, spread on top of pudding and bake a delicate brown. DIXIE POTATOES 4 or 5 baked potatoes, 1 pint of milk, ^2 teaspoonful of salt, Butter, the size of a walnut. Pare the potaoes and cut into small pieces. Put them on the stove, in an agate dish, salt and cover with milk. Let them cook fifteen or twenty minutes, then thicken with one tablespoonful of flour, stirred with half a cupful of water; put in the butter and serve hot. \ 138 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 139 SOUTHERN CREAMED SWEET POTATOES To two cups of mashed sweet potatoes add one teas- poonful of cinnamon, on>e cup of sweet milk, one-half cup of sugar, one-half cup of seeded raisins and butter size of an egg. Cook in buttered baking dish and when done, cool, spread the top with mashmallows and brown in oven. STUFFED POTATOES WITH CHEESE Select large Irish pototaies and bake. When done cut in half, take meat of potato from shell, mix with little salt, peppter and grated cheese. Put back in shell, put butter on top and bake light brown. SCALLOPED IRISH POTATOES Cut raw potatoes into small cubes and put into baking dish. Add salt, pepper and pieces of butter. Cover with sweet milk and cook in the oven. STUFFED TOMATOES Peel large ripe tomatoes and cut in quarters, place in the center of each tomato one tablespoonful of ground stufted olives, one teaspoonful of ground, hard boiled egg, one tea- spoonful of English walnuts or pecans. Serve on lettuce with oil dressing and grated cheese sprinkled on top of dressing. SCALLOPED TOMATOES IN SHELLS Peel as many fresh tomatoes as persons to serve. Mako small round opening at the top by hollowing with a tea- spoon. Season highly with mayonnaise, catsup, mustard and enough crab flake to fill the tomatoes. Set on ice and serve very cold for luncheon. 140 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 141 AUNT KATY'S MACARONI One-half small sized package of macaroni. One-third pound cheese, One cup of milk. Butter the size of a walnut. One-half cup of bread crumbs. Put macaroni on to boil in water with a little salt. When tender drain off water. Put in a baking dish first a layer of macaroni, then cheese, crumbs and butter. Pour milk over it and bake. IRISH POTATO PUFFS Tw^o cups of cold mashed potatoes. Two tablespoonsful of melted butter. Beat together until smooth, and add two well beaten eggs and one cup of sweet milk. Pour into a baking dish, bake quickly and serve immediately. STEWED CELERY Wash 4 heads and take off the green leaves. Cut into pieces 3 or 4 inches long, ut into a stew-pan with Yl pint of meat broth, stew till tender. Add a little cream and season- ing; also a little flour and butter, and simmer together. BAKED TOMATOES Take out from the top the inside of large tomatoes, with this mix bread crumbs, butter, pepper, salt, a little sugar and some chopped onions. Fill the tomatoes with this, set them in a deep dish or plate and bake slowly for J^ hour. /*-' 142 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 143 MAMMY'S CANDIED SWEET POTATOES Boil 6 small sized sweet potatoes, peel them and lay on a shallow plate or pan. Put a teaspoon butter on each potato, sprinkle on them 3/2 cup of brown sugar, 2 tablespoons water in pan, cook slowly and baste as you would meat. Cinna- mon, cloves, nutmeg, and lemon peel improve the flavor. BOILED TURNIPS Cut up 5 or 6 flat white turnips and chop fine in a chop- ping-bowl. Put into boiling water and cook till tender. Drain off the water, add sufficient seasoning and % cup good vinegar. Let them simmer on the stove about ten minutes. These are excellent. STEWED GREEN CORN Cut the corn off the cob, boil in a little water 15 or 20 minutes. When done, add a cup of milk or cream, a little butter, and season to taste. CREOLE POTATO BALLS Mash some mealy potatoes smooth, season, and add but- ter and cream till quite moist; make up into balls, dip in beaten eggs, roll in bread crumbs, and fry in butter to a nice brown. POTATO CHIPS Pare the potatoes, shave them very thin, soak for J^ hour in ice-cold salted water; drain in a colander, and spread upon a dry towel ; fry a few at a time in very hot fat, 1 minute being sufficient to cook and brown them properly, sprinkle lightly with salt, and when needed at table, heat quickly in the oven. 144 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 145 STUFFED POTATOES WITH CHEESE AND BACON 4 large potatoes, ^ teaspoon salt, 4 tablespoons grated cheese, % teaspoon paprika, % cup hot milk, 4 slices bacon

Cook this with the app: pantry check, scaling, and the assistant.