Broiled potatoes RECEIP
Broiled Potatoes
Wash and scrub potatoes well. 
Cut in 1” slices with skins. Dry both sides on paper towel. Heat pan to medium high. Place dry potatoes in pan with 1/4 c. water, cover. Cook 2 times on each side. Add butter and cover pan again. Cook 5 minutes additional each side.

Baked Potatoes
Place 4 medium sized, washed and dried baking potatoes and 1/4c. water in small skillet. Cover. Place over medium heat 15 minutes. When steam valve whistles, reduce eat to lowest possible. Bake 25 minutes. Don’t pierce potatoes before baking.
To shorten cooking time, halve or quarter potatoes. Put skins to bottom. Brown starch spots will appear where skins touch the pan but they will not flavor the food.

Cheese Potatoes
3-4 medium potatoes
1 teaspoon salt
1/2 cup grated cheese
2 tablespoons milk
1 tablespoon butter
Peel potatoes and cut into inch cubes. Wash with cold water and drain well. Place in quart pan, add salt 1/4 c. water and cover. Place over medium heat 3-5 minutes until steam valve whistles. Reduce heat to lowest possible setting. Cook 20-25 minutes. Add milk and butter. Cover and cook 2 minutes on low heat. Add grated cheese and sprinkle with paprika. Turn off heat. Cheese will melt and not be tough and stringy.

Asparagus Bake
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 pound fresh asparagus, cooked

4 hard cooked eggs

1 cup grated Cheddar cheese
1 cup buttered soft white bread crumbs
1/2 cup diced pimento

Melt butter or margarine in small saucepan.  Stir in flour and salt.  Cook until boiling. Add milk, stirring constantly, until mixture thickens and boils 1 minute. Add pimento. Lay asparagus in 1-1/4 quart pan. Top with sliced eggs and grated cheese.  Sprinkle with buttered crumbs. Cover. Cook over low heat 10 minutes.

Onion-mushroom Casserole
2 1-lb cans whole onions
1/4 cup butter or margarine
1-1/2 cups sliced fresh mushrooms
1/2 teaspoon salt
3 tablespoons flour
1-1/2 cups milk
13 oz. pkg. cream cheese
1/3 cup shredded Cheddar cheese
1/4 cup cracker crumbs
Drain onions; combine with butter, mushrooms and salt, simmer 5 minutes in 2 quart pan. Make white sauce, add cheese and pour over all. Cover pan and cook over low heat 20 to 25 minutes.

Scalloped Potatoes
4 medium sized potatoes washed, scraped, and sliced thin.  Place half in 1-1/4 qt. pan, sprinkle with salt, pepper, 1 tablespoon finely chopped onion and 2 tablespoons flour.  Add remaining potatoes and sprinkle as above. Heat to scalding 1-1/2 cups milk with 2 teaspoons butter and pour over potatoes. Cover. Place over medium high heat 3 minutes. Reduce to low (simmer) for 15 minutes.

Shoestring Potatoes
3 medium sized potatoes, washed, scraped if desired, and cut shoestring style. Preheat large skillet with 1 heaping tablespoon butter or oleo over medium heat. Put half amount of raw potatoes in pan, stir occasionally; add remaining potatoes and diced small onion. Cover and reduce heat to simmer. Cook 30 minutes. Season to taste.

Candied Sweet Potatoes
Wash and dry 5 medium sweet potatoes. Place in cold pan with 1/4 c. water. Turn burner to medium high. Reduce to low when steam valve whistles. Cook 35-45 minutes depending on size of potatoes. When potatoes are done, remove skins and cut in half lengthwise. Use broiler pan and make a syrup of:
1 cup brown sugar
1/4 cup butter
1/4 cup cold water
1/2 teaspoon salt

When syrup begins to bubble, add potatoes. Cook in syrup 20 minutes. Baste often.