Gelbe Riebau - Carrot Recipe

Amana colony cooks are more imaginative than most about preparing vegetables because they team them in unusual ways - these boiled carrots, for example, are served in creamy mashed potato sauce. This serves four or five.

Ingredients:
1/2 cup minced onion
2 T. lard or bacon drippings
8 medium-sized carrots, peeled and sliced 1/2-inch thick
3 small potatoes, peeled and quartered
1-1/4 cups water
1 T. sugar
1/2 t. salt
Pinch of pepper

V.S.P. In a large, heavy saucepan, sauté the onion in the lard or bacon drippings 3 to 4 minutes until soft and golden. Add carrots, potatoes and water; bring to a boil, cover and cook 20 to 25 minutes until carrots and potatoes are tender. Fish out potatoes with a slotted spoon and mash well; return to pan and mix along with sugar, salt and pepper. Cook, uncovered, about 5 minutes longer, just until mashed potato sauce thickens up slightly. Serve hot.

Irish Potato Soup Recipe

Serves 8 to 10.

Ingredients:

7 medium potatoes (3 lbs.)
3 medium onions
3 T. butter
4 cups milk
6 cups chicken stock
1 T. salt
1/4 t. pepper
1 cup light cream
5 strips bacon
1/4 cup snipped chives (dried is ok)

Step 1. Peel and slice the potatoes and onions.

Step 2. Melt the butter in a large sauce pan. Add onions and saute over low flame until tender, but not brown.

Step 3. Add the potatoes, chicken stock, milk, salt and pepper. Cover the pan and simmer over very low heat flame for one hour.

Step 4. Cut the bacon into small pieces and saute until crisp. Remove from the pan with a slotted spoon and set bacon bits aside.

Step 5. When soup has cooked for an hour, put it through a blender at high speed. Return soup to the saucepan.

Step 6. Add cream and cook slowly until the soup is just hot. Do not boil.

Step 7. Garnish with bacon bits and chives on each serving.

Creamed Potatoes and Ham Recipe

This dish is great for four to six people as a luncheon dish when accompanied by a green salad.
Ingredients:
4 to 6 medium sized potatoes
1-1/2 cups light cream
1 T. cornstarch
1/4 t. ground nutmeg
Salt and pepper to taste
1 cup ground ham
3/4 cup shredded Swiss cheese

Procedure:
Boil the potatoes in their skin until tender, cool enough to handle, then peel them and cut into 3/4-inch cubes. Place in a hot serving or baking dish to keep warm. In a medium saucepan, blend the cream with the cornstarch, add the nutmeg, salt and pepper and cook until thickened, stirring constantly. Add the cheese and ground ham and cook until the cheese is partly melted. Pour over potatoes. Sprinkle with a little parsley, if desired. Serve hot.