Hot Potatoes! Cold Potatoes!
Here’s the lowdown on potato varieties from Frank
Padilla, Costco’s produce buyer:
Russet, Idahoandrusset Burbankare all names
for the same long, rounded potato with rough brown
skin. These big potatoes are excellent for baking and
frying. Buy them firm and store in a cool, dark place
for several weeks, but not in the refrigerator. Remove
them from the plastic bag so they can breathe. Keep
them out of the light so they won’t turn green.
Long white potatoeshave a thin skin and are
good for baking, boiling and frying. When harvested
early and small, they are called fingerling potatoes.
Round whiteorred potatoesare medium sized,
thin skinned and excellent for roasting, boiling and
mashing or in potato salad.
Yukon Gold potatoes,with their yellow skin and flesh,
are best for boiling and mashing or in potato salad.
New potatoescan be any variety, harvested young
and small. They don’t keep well, so enjoy them
immediately, roasted, boiled or in potato salad.
Jif and Crisco Muffins
Generations of choosy moms have chosen Jif and
Crisco. Here’s a recipe that uses both in a muffin
that’s perfect for meals and snacks.
3 tablespoons sugar
3 tablespoons Jif Creamy
or Crunchy Peanut Butter
2 cups sifted
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1/3cup Crisco Oil
1. Preheat oven to 400°F. In a small bowl, combine
the 3 tablespoons each of sugar, flour and peanut
butter and 1/8 teaspoon salt with a fork until
crumbly. Set aside.
2. In a large bowl, stir together the 2 cups flour, 2 tablespoons sugar, baking powder and 1 teaspoon salt.
3. Combine egg, milk and oil. Add to dry ingredients
and stir just until moistened. Fill 12 greased muffin
cups 2/3 full.
4. Spoon a small amount of peanut butter mixture
over each muffin and lightly stir into the batter.
5. Bake for 20 minutes, or until golden brown
on top. Makes 12 muffins.
1/4cup plus 2 tablespoons
1. Heat oven to 350°F. In a large bowl, combine
flour, oats, baking powder, baking soda and salt;
Stir in apricots and 1/4 cup almonds.
2. In a medium bowl, whisk together bananas,
buttermilk, oil, brown sugar, eggs and almond
extract. Add to dry ingredients. Stir just until
dry ingredients are evenly moistened. Pour into a
greased and floured 5-by-9-inch loaf pan.
Sprinkle with remaining almonds.
3. Bake for 55-65 minutes, or until golden brown
and a toothpick inserted in the center comes out
clean. Cool for 10 minutes on a wire rack. Remove
bread from pan and cool completely on rack.
Makes 16 servings.