by Sheryl Borden COOKING WITH COLORADO POTATOES "101"
With Fall approaching, we begin to think of foods and recipes that are a bit heartier than the ones we enjoy in the summer. So, these recipes may be ones you'll want to print out and save for the first hint of fall. Regardless of when you prepare them or eat them, they are guaranteed delicious!
Cradled high in the Rocky Mountains in Southcentral Colorado is the San Luis Valley, the Potato Capital of Colorado. According to Connie Cahill, spokesperson for the Colorado Potato Administrate Cmte. in Monte Vista, CO., "You can enjoy such diverse recipes as the hearty Colorado Potato Green Chili, to the moist and delicious French Twist Potato Bread and the ever-popular Creamy Colorado Potato Fudge. Colorado potatoes can be riced, boiled, baked, mashed, steamed, French fried or microwaved. And remember, the Colorado potato is part of the 5-A-Day Program, one of the more popular vegetables that can help increase your required daily consumption of fresh fruits and vegetables."
Colorado potatoes are chock full of valuable nutrients, such as the very important complex carbohydrates and vitamins C and B6. Make the smart choice: add more potatoes to your daily diet.
3 medium russet variety potatoes, peeled, cut in 1/2" dice COLORADO POTATO GREEN CHILI
1 (14.5 oz.) can diced or chopped tomatoes
1/4 cup butter
1 (4 oz.) can green chiles, seeded, cut in thin strips
1 Tbsp. minced fresh garlic
1 tsp. diced jalapeno pepper
1/4 cup all-purpose flour
3 cups chicken broth
1 tsp. fresh lime juice
1 tsp. black pepper
1/2 tsp. salt
1/4 tsp. white pepper
1 1/2 tsp. Worcestershire
1/4 tsp. sugar
2 Tbsp. chopped fresh cilantroPlace potato cubes in cold water; cook over medium heat until crisp tender. Drain tomatoes, reserving juice, In heavy saucepan brown butter over medium-high heat. Add green chile strips, garlic and jalapeno pepper. Cook until most of the moisture has evaporated; drain. Add drained tomatoes; cook 2 minutes more. Stir flour into tomato mixture, Stir in broth, reserved tomato juice, lime juice, black pepper, salt, white pepper, Worcestershire and sugar. Cook and stir until thickened and bubbling. Drain potatoes; add to soup along with cilantro. Simmer 5-10 minutes. Makes 6 servings.
3 (1 oz.) squares unsweetened chocolate CREAMY COLORADO POTATO FUDGE
3 Tbsp. butter
1/3 cup mashed potatoes, unseasoned
1/8 tsp. salt
1 tsp. vanilla
1 lb. sifted powdered sugar
1/2 cup chopped nuts
Melt chocolate and butter in top of double boiler. Remove from heat. Add potatoes, salt and vanilla; mix well. Blend in sugar and mix thoroughly. Add nuts and knead until smooth. Press into buttered 8-inch square pan. Cool in refrigerator before cutting. Makes 64 pieces.
Sheryl Borden is the Producer and host of the PBS series, Creative Living with Sheryl Borden. Celebrating its 23rd year, the magazine-formatted "how-to" show is produced by KENW-TV in Portales, New Mexico and is carried in 40 states and 100 markets. It airs on KENW (Channel 3) on Tuesdays and Thursdays at 12 noon, Tuesday evenings at 9:30 PM, and on Saturdays at 2 PM.
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