Nature's Way Farms, Inc.
'STEAM IT!' RED SKIN POTATO SALAD
1 bag (1.5 lbs.) Nature's Way 'Steam It!' Petite Red Potatoes
1/4 cup diced celery
2 hard-boiled eggs chopped
1/4 cup mayonnaise
1/8 cup cider vinegar
1/4 cup chopped scallions
1/2 tablespoon chopped parsley
Salt and pepper to taste
Microwave Nature's Way 'Steam It!' Petite Red Potatoes in their bag according to directions. Use caution when removing the bag from the microwave; package will be HOT! Carefully cut the bag open and allow the potatoes to cool slightly.
Mix all of the other ingredients and potatoes together
Serve warm or chilled
'STEAM IT!' CRUSHED YUKON GOLD POTATOES
1 bag (1.5 lbs.) Nature's Way 'Steam It!' Petite Gold Potatoes
3 tablespoons unsalted butter
Freshly ground pepper
1 1/2 teaspoons coarsely chopped fresh flat leaf parsley
Microwave Nature's Way 'Steam It!' Petite Gold Potatoes in their bag according to directions. Use caution when removing the bag from the microwave; package will be HOT! Carefully cut the bag open and allow the potatoes to cool slightly, about 5 minutes.
Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm. Melt butter in a large skillet over medium-high heat. Add potatoes, and cook, flipping once, until crisp and golden brown, 4 to 5 minutes per side. Season with salt and pepper; sprinkle with parsley
ROASTED SWEET POTATOES AND PINEAPPLE
2 Lbs. Sweet Potatoes, (about 4) peeled, cut into 3/4" chunks
2 Cups fresh pineapple chunks (3/4")
1/4 Cup Zesty Italian Dressing
1/4 Cup Packed Brown sugar
1 Tbsp. butter, melted
Heat oven to 400 Degrees F. Combine potatoes and pineapple in large bowl. Mix remaining ingredients. Add to potato
mixture; toss to coat. Spread onto rimmed baking sheet sprayed with cooking spray. Bake 45 to 50 minutes or until
potatoes and pineapple are tender and golden brown, turning after 30 minutes.
10 Servings, 1/2 cup each
BEST CREAMY POTATO SALAD
2 LB Yukon Gold potatoes (about 6 large), peeled, cut into 1-inch cubes (be sure to scrub with vegetable brush and hot water)
1/4 Cup Zesty Italian Dressing
3 Hard boiled eggs, chopped
1 Stalk celery, thinly sliced
2 Green onions, thinly sliced
1 Tbsp chopped fresh dill weed
1/2 Cup Mayonnaise
Cook potatoes in boiling water in saucepan 15 min. or just until tender: drain.
Place warm potatoes in a large bowl. Add dressing; toss to coat;
Add eggs, celery, onions and dill; mix lightly. Stir in mayo. Refrigerate several hours or until chilled;
9 Servings: 3/4 Cup each
TWICE-BAKED CHEESY POTATOES
6 Baking Potatoes (2 LB), Baked (Be sure to scrub with vegetable brush and hot water to clean before baking)
1-1/2 Cups Sour Cream
4 Green Onions, chopped
1 Pkg. (6 Oz.) Cheddar Jack and Bacon Recipe Cheese Breadcrumb Mix
Heat oven to 425 Degrees F. Prick potatoes with fork. Bake 40 min. or until tender. For easy removal of the hot potatoes
stand the potatoes on end in muffin pan cups before placing in oven to bake.
Heat oven to 375 Degrees F. Take cooked potatoes and cut lengthwise in half. Scoop our centers into large bowl, leaving
1/4 inch thick shells. Place shells on baking sheet. Add sour cream, onions and 3/4 cup cheese mixture to potato
flesh, mix well. Spoon into shells; top with remaining chese mixture. Bake 25 minutes or until heated through.
'STEAM IT!' MINI TWICE-BAKED SWEET POTATOES
1 bag (1.5 lbs.) Nature's Way 'Steam It!' Petite Sweet Potatoes
2 oz. cream cheese, cubed
2 tablespoons fat-free milk
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 cup chopped pecans
Microwave Nature's Way 'Steam It!' Petite Sweet Potatoes in their bag according to directions. Use caution when removing the bag from the microwave; package will be HOT! Carefully cut the bag open and remove sweet potatoes.
Cut potatoes lengthwise in half; scoop out centers of potatoes into medium bowl, leaving 1/4-inch-thick shells. Add cream cheese, milk, sugar, and cinnamon to potato flesh; mash until blended.
Fill shells with potato mixture; sprinkle with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.
SPICY SWEET POTATO WEDGES
1 Package "Shake N Bake" Chicken Coating Mix
1 Tbsp. Brown Sugar
1/4 Tsp. Ground Red Pepper (Cayenne)
1 Lb. Sweet Potatoes (about 2), peeled, cut into 1/2" thick wedges
Heat oven to 425 Degrees F. Beat egg in shallow dish until well blended. Mix next 3 ingredients in medium bowl until well
blended. Dip potatoes in egg, then in coating mixture, turning to evenly coat each wedge. Place in single layer in shallow
foil-lined pan sprayed with cooking spray. Bake 25 to 28 minutes or until potatoes are tender.
SOUTHWEST POTATO-CORN CHOWDER
4 Slices Bacon, Chopped
1-1/2 Lb. Red Potatoes (about 5), Peeled, Cubed
1 Small Onion, Chopped
2 Stalks Celery, Sliced
1 Can (10-3/4 Oz.) Condensed Cream of Chicken Soup
3 Cups Milk
8 Oz. Hot Pepper Pasteurized Process Cheese Food, Cubed
1 Pkg. (10 Oz.) Frozen Corn, Thawed
1/4 Tsp. Black Pepper
Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan.
Drain bacon on paper towels. Add potatoes, onions and celery to drippings; cook and stir for 2 minutes. Stir in soup and
milk; bring to boil. Simmer on low heat for 8 minutes, stirring occasionally. Add remaining ingredients; cook 5 minutes
or until process cheese food is completely melted and potatoes are tender, stirring occasionally.
GARLICKY MASHED POTATOES
2 LB Red Potatoes (unpeeled), quartered (be sure to scrub with vegetable brush and hot water to clean)
1/2 Cup Milk
1/2 Cup Miracle Whip Dressing
3/4 Tsp Garlic Salt
1/2 Tsp Salt
1/4 Tsp Ground Black Pepper
Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat.
Reduce heat to medium. Cook 20 min. or until potatoes are tender.
Drain Potatoes; return to saucepan.
Add Remaining ingredients; mash until light and fluffy.
8 Servings: 1/2 cup each
'STEAM IT!' FINGERLING POTATOES WITH BACON AND ONION
1 bag (1.5 lbs.) Nature's Way 'Steam It!' Fingerling Potatoes
2.5 cups chicken stock, preferably homemade
1 garlic clove
1 dried bay leaf
4 stems thyme
1 plum or roma tomato, cut into large pieces
Coarse salt and freshly ground pepper
4 ounces sliced bacon, cut into 1/2-inch pieces
1 small onion, halved crosswise and thinly sliced
Bring chicken stock, garlic, bay leaf, thyme, tomato, and a pinch of salt to a boil in a medium saucepan. Reduce heat and simmer for 12 to 14 minutes. Strain liquid through a coarse sieve (allowing some thyme leaves through); discard solids.
Microwave Nature's Way 'Steam It!' Fingerling Potatoes in their bag according to directions. Use caution when removing the bag from the microwave; package will be HOT! Carefully cut the bag open and transfer potatoes to a bowl.
Cook bacon in a large skillet over medium-high heat until fat is rendered and bacon is just beginning to brown, about 4 minutes. Add onions, and reduce heat to medium. Cook, stirring frequently until onion is golden, 7 to 9 minutes.
Add potatoes to skillet, and pour enough stock liquid to come halfway up sides. Raise heat to medium-high. Simmer, turning potatoes occasionally to coat and seasoning with salt and pepper halfway through, until liquid has reduced and glazes potatoes, about 15 minutes.
'STEAM IT!' DIJON POTATO SALAD
1 bag (1.5 lbs.) of Nature's Way 'Steam It!' Petite Red Potatoes
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup chopped fresh parsley
In a serving bowl, combine vinegar and Dijon; season with salt and pepper.
Microwave Nature's Way 'Steam It!' Petite Red Potatoes in their bag according to directions. Use caution when removing the bag from the microwave; package will be HOT! Carefully cut the bag open and pour the potatoes into the serving bowl. Halve or quarter the potatoes depending on size and preference. Let cool, tossing occasionally.
Add oil and parsley to cooled potato mixture. Season with salt and pepper, and toss.
ROASTED NEW POTATOES
2 Lb. New Red Potatoes (or Red Creamer size)
6 Slices Bacon, cooked, chopped
3 Tbsp. Italian Dressing
1/3 Cup Mayonnaise
1 Tbsp. Lemon Juice
1 Clove Garlic, Minced
2 Tbsp. Shredded Parmesan Cheese
2 Tsp. Chopped Fresh Parsley
Heat oven to 400 Degree F. Combine potatoes, bacon and dressing; spread onto rimmed baking sheet. Bake 45 min. or
until potatoes are tender and crisp around the edges, stirring aftter 25 minutes. Meanwhile mix mayonnaise, lemon juice
and garlic. Spoon potatoes onto platter; top with mayo mixture, cheese and parsley.
8 Servings, 2/3 cup each