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Archive for Wednesday, August 5, 1998

WHEAT COMMISSION SHARES RECIPES

August 5, 1998

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Has the Kansas Wheat Commission come out with its 1998 booklet featuring recipes tested in their kitchen?

Yes, the 1998 Kansas Wheat Commission Recipe booklets are available at K-State Research and Extension -- Douglas County office, located on the Douglas County 4-H Fairgrounds. Just drop by or contact me, 843-7058, and I'd be happy to send one to you!

Can I freeze potatoes to preserve them?

Raw potatoes or potatoes in combination dishes such as soups and stews do not freeze well. Upon thawing and reheating, they tend to disintegrate, particularly if the potatoes are whole or cut in large cubes. If preparing a combination dish for freezing, omit the potatoes and add them, instead, during the thawing/reheating step before serving.

The best potatoes for freezing are those that have been cooked such as mashed potato patties, baked stuffed potatoes, or french fries.

For baked stuffed potatoes or mashed potato patties, prepare according to your favorite recipe, cool quickly in the refrigerator, then wrap in moisture/vapor-proof packing. Seal and freeze. The recommended maximum storage time is one month at 0 degrees Fahrenheit. To serve, unwrap and reheat in a 350-degree oven.

For french-fries, pare and cut the potatoes lengthwise into strips about 1/4-inch thick. Rinse them quickly in cold water and dry well on paper towels. Oven method -- Arrange the potato strips in a shallow baking pan, brush with melted butter or margarine, and bake at 450 degrees just until they begin to brown, turning occasionally. Cool them quickly in refrigerator. If you'd rather fry them in oil, blanch the potato strips in vegetable oil heated to 370 degrees until tender but not brown. Drain and cool them quickly in the refrigerator.

Place the prepared strips in moisture/vapor-proof containers or bags. Seal and freeze. The maximum recommended storage time is two months at 0 degrees.

To serve, return the frozen french fries to a baking sheet and bake at 450 degrees until golden brown, turning occasionally. Or, deep-fat fry the frozen potatoes at 390 degrees until golden crisp.

-- Susan Krumm is an Extension agent in home economics and consumer science with K-State Research & Extension-Douglas County, 2110 Harper. She can be reached at 843-7058.

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