i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)

Laurie.... Sending you good vibes and wishes that you will soon be fully employed...Good Luck! Here are some recipes from my potato repertoire: Thanks to my DH Wolf for help with the German translation into English of these recipes: German Potato Salad - Kartoffelsalat ============================ For 4 portions: 1 kilo (2.2 lbs) salad potatoes (potatoes which are firm and suitable for potato salad) 1 clove garlic - cut in half 3 - 4 TBSP vinegar 1/4 liter (1 cup) warm beef stock 1 1/2 teasp salt 1/2 teasp white pepper 1 small onion - finely chopped 3 - 4 teasp oil 1. Cook potatoes whole in their skins. Drain and rinse with cold water. Peel and cut into fine slices. 2. Rub the salad bowl with a peeled half of garlic and put potato slices in bowl. 3. Mix vinegar with beef stock and pour over potatoes. Add salt & pepper and diced onion. Taste and adjust seasoning. 4. Add oil and mix all together. Let stand for an hour for flavours to penetrate. **************************************** East German Potato Salad - Wendischer Kartoffelsalat ======================================== For 4 portions: 1 kg (2.2 lbs) potatoes 3 TBSP vinegar 3 TBSP goose fat Salt & pepper 3 TBSP sugar 500 grams apples (just over a lb) 1 large onion 2 sour cucumber pickles 1 bunch chives or green onion 1. Cook potatoes in skins. Drain and peel. Slice and keep warm. 2. Heat vinegar and melt the goose fat in it. Flavour this with salt, pepper and sugar, being careful not to let it boil. 3. Wash and cut apples into quarters, remove seeds, then dice into small cubes. 4. Cut onion and pickled cucumbers into small dice. 5. Mix the apple, onion and cucumber pickle together with the potatoes. 6. Pour the hot vinegar and goose fat over the apple mixture and mix. 7. Cut chives into small rings and sprinkle on top. Serve warm. This goes well with Königsberger klopse or other meatballs, bratwurst or sausages. Make sure there is mustard on the table. ********************************* Berlin Potato Salad - Berliner Kartoffelsalat ================================ For 4 portions 1 kg (2.2 lbs) small, new or salad potatoes 1 onion - finely diced salt & pepper 1 teasp sugar 2 - 3 TBSP vinegar 1/4 liter (1 cup) strong beef stock 1 TBSP butter 50 grams (about 2 oz) speck (thickly sliced bacon) - finely diced a few springs flat leaf parsley 1. Cook potatoes in their skins. 2. Put finely diced onion in salad bowl together with salt, pepper, sugar and vinegar. 3. Heat the beef stock and when hot pour it over the onion. 4. Drain potatoes when done and rinse with cold water. Peel and immediately slice them warm into the salad bowl. 5. Mix all carefully so as not to break up the potato slices. 6. Melt butter and fry the speck (bacon). Then pour butter and bacon over the salad in bowl and mix gently. 7. Let stand for a while so flavours penetrate. 8. Shortly before serving, sprinkle with chopped parsley. This is a good salad for taking out on picnics or outings. Source: "Deutsches Kochbuch - Rezepte aus deutschen Esslandschaften" von essen & trinken. Gruner + Jahr AG & Co. Hamburg. ************************************* Bavarian Potato Salad - Bayerischer Kartoffelsalat ==================================== Serves 6 - 8 750 grams - 1 kg (1 1/2 - 2 lbs) new potatoes 2 onions finely chopped Dressing: ======= 1/2 cup (4 fl oz) oil 3 TBSP lemon juice salt freshly ground black pepper 1/2 teasp sugar 1. Boil the potatoes, making sure that they are not too soft. Cool them and peel. 2. Cut them into slices and place them in a mixing bowl with the chopped onions. 3. Prepare the dressing by vigorously mixing all the ingredients together. 4. While the potatoes are still warm, pour the dressing over them and mix them gently. Serve at room temperature. ****************************************** OPTIONAL ADDITIONS OF WHICH ONE OR SEVERAL MAY BE USED: ===================================================== 1 TBSP borage, basil, tarragon, parsley, chives 1 - 2 apples, peeled and finely chopped 1 - 2 pickled cucumbers, finely chopped Source: "German Traditional Cooking" Tony Schmaeling 1982 ******************************************** Preparation time: 10 minutes Cooking time: around 12 minutes Serves: 8 2 lbs small new red potatoes, halved or quartered 1 cup mayonnaise 1/4 to 1/3 cup whole grain Dijon mustard 2 TBSP white wine vinegar 1/4 cup snipped fresh chives, plus a bit more for top sprinkles salt and freshly ground black pepper to taste 1. Gently boil potatoes in lightly salted water until tender, 2. Meanwhile, combine mayonnaise, mustard, vinegar and chives in a salad bowl. 3. When potatoes are cooked, drain them well and put into the salad bowl while still hot. 4. Season with salt and pepper and then toss them into the mayonnaise mixture. 5. Cool to room temperature, cover and refrigerate. Adjust seasoning when ready to serve and transfer to a more decorative bowl and sprinkle with a few shopped chives. Source: Victoria Times Colonist ************************************************* (Potaje de Lentejas y Patatas) 3 cups of presoaked lentils 4 medium potatoes - cut into large dice 2 slices of stale bread 3 cloves garlic vinegar salt Put lentils in large pot, cover with water and begin to boil. As soon as lentils have begun to cook do the following: In a frying pan with 1/2 inch of oil brown the garlic and then add the bread and fry until brown. Remove garlic before it's too dark. Put browned bread and garlic into a mortar and grind to a paste. During the early part of cooking the lentils add the paste from the mortar to the lentils together with the oil that's left in the pan After about half an hour and before lentils are tender, add the diced or quartered potatoes, salt and finish cooking until all is tender. Check and correct salt and a dash of vinegar before serving. Source: A cook friend from Mallorca. ********************************************** Serves 4 - 6 Ingredients 2 lbs (900 grams) medium potatoes peeled and sliced into 1/4 inch (3mm rounds) 1 1/3 cups (300 ml) cream 2 cloves garlic, peeled and minced salt & pepper 1) Preheat oven to 400F (375 for convection) 2) Generously grease an 8 x 10 x 2 in (25 x 20 x 5 cm) ovenproof baking dish. Arrange half the potatoes in the dish, and add salt & pepper. 3) Pour the cream into a jug, add the minced garlic and mix well. Pour half the mixture over the potatoes. 4) Cover with the rest of the potatoes, add more salt & pepper and the rest of the cream. 5) Cover the dish with greased paper and cook for 30 minutes. Remove the paper and cook for another 50 minutes or until the potatoes are golden and tender. Source: "The New Cook" by Mary Berry ***************************************** 1/2 lb pork ribs or smoked pork chop 1/2 lb chickpeas 3/4 lb potatoes - quartered or cut in large dice a piece of frying chorizo, cut into rings 1 large ripe tomato - diced 1 large onion - finely chopped a bit less than 1/2 lb thick noodles a bit of paprika and yellow powdered food colouring or saffron garlic - 2 or 3 cloves Note: original recipe calls for salt pork ribs which must be soaked overnight to remove salt. I find it much easier to use a Kassler or other smoked pork chop with bone in. I find the salt pork too salty when I make it. The chickpeas are also soaked overnight in water with 1 teasp bicarbonate and rinsed well next day. Rancho Canario started as a humble dish, originally a meal served by the poor. But nowadays it is a popular and tasty dish much appreciated by tourists and locals alike, when it is well made. Preparation: 1) If using salt pork ribs, soak them the day before and overnight in several changes of water, the same with the chickpeas if using dried. 2) Next day, put ribs and chickpeas in a large pot, cover with water and put on to boil. Half an hour later add the potatoes. 3) But before adding potatoes make the following 'sofrito': fry together the diced tomato, onion, garlic and chorizo, adding the paprika and saffron or yellow food colouring. Set aside. 4) Once potatoes have been added and the pot begins to boil again, add the 'sofrito' and stir. When potatoes are nearly done, add the thick noodles and cook for the time noted on the package. 5) Remove from flame, let rest a few minutes and serve. Some folks like to add cummin, mashed together with the garlic. Source: "Cinquenta Recetas Fundamentales de la Cocina Canaria" ********************************************* ....my way of doing them. 4 potatoes (more or less according to the size of your dish)- peeled and sliced into 1/2 cm rounds 1 onion - sliced finely into 1/2 rings white sauce - make about 2 cups of a medium, not-too-thick white sauce - or enough to barely cover prepared casserole butter salt & pepper grated parmesan or cheddar cheese 1) Preheat oven to 155 C (300 F). Slice potatoes and arrange 1/3 of them in bottom of a buttered casserole dish. 2) Slice onions and arrange 1/3 of them on top of potatoes, dot with a little butter and a little pepper. 3) Continue steps 1 and 2 until casserole is 3/4 full, Finishing with a layer of onions on top. 4) Make white sauce - not too thick and pour over casserole until barely reaching top of potato-onion mixture. Pepper and a bit of salt. Sprinkle with grated cheese. For a stronger onion flavour I sometimes add 1 or 2 TBS Knorr dry onion soup mix to the white sauce when I begin to make it. 5) Put in oven about 1 hour or until potatoes are soft when tested with knife and top is golden. ****************************************** Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ********************************************* SharonCb

I love twice baked potatoes, so I'll be saving this entire thread! LOL Her's a favorite of ours. We often have them as a meal, served with just a salad or side of vegetables. Andouille and White Cheddar Over-Stuffed Baked Potatoes Recipe courtesy Emeril Lagasse, 2000 8 large baking potatoes, like Russets Drizzle olive oil Salt Freshly ground black pepper 3 tablespoons olive oil 2 cups thinly sliced onions 1/2 pound andouille sausage, ground 8 tablespoons butter 1 to 1 1/2 cups cream fraiche 1/2 pound white cheddar, grated 1/4 cup chopped chives 1/4 cup chopped parsley Preheat the oven to 400 degrees F. Season the potatoes with olive oil, salt and pepper. Place on a baking sheet and bake until tender, about 1 hour. Remove from the oven and cool. In a saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the onions. Season with salt and pepper. Cook until caramelized, about 8 minutes. Remove from the heat and cool. Meanwhile, in a saute pan, over medium heat, add the 1 tablespoon of oil. When the oil is hot, brown the sausage, about 6 minutes. Using a slotted spoon, remove the sausage and drain on paper towels. Set aside. Using a sharp knife, remove the top 1/4 of each potato. Using a spoon, remove the flesh from each potato, leaving about 1/4-inch border on each potato. Set the hollowed potato shells, aside. In a mixing bowl, combine the potato flesh, butter, and cream fraiche. Season with salt and pepper. Using a hand masher, mash until smooth. Add half of the cheese, onions, sausage, chives, and parsley. Season with salt and pepper. Mix well. Fill each hollow potato with the potato/sausage mixture. Top each potato with the remaining cheese. Place on a baking sheet and bake until the potatoes are warm and the cheese melts. Remove from the oven and serve. Linda

Basically you can use leeks wherever you would normally use onions, substituting them for all or part of the onions. I put some chunked or sliced leeks into stews and casseroles, chili, bean dishes, mince them into salads, soups, coleslaw etc. and have sliced them thickly and baked in a cream sauce as a veggie, like creamed onions; yum. They're very versatile and can be used just like onions, but have a milder flavour. Corrie