Are You a Super Spud or a Just a Couch Potato?

How many times a day do you eat a potato product?
A. At every meal.
B. A few times a week.
C. I love potatoes, but only once a week.

Can you name three meals made out of potatoes?
A. Absolutely.
B. No.
C. Do French fries count?

What is your favorite potato product?
A. I can’t pick just one. I love them all!
B. Mashed potatoes.
C. Potato chips.

What group was the first to cultivated the potato?
A. The Inca Indians.
B. The Eskimos.
C. The Vikings.

Answers:
Mostly A’s- You’re a Super Spud. There’s no fooling you. You know your potatoes.
Mostly B’s- You’re a Prize Potato. You put the average potato to the test.
Mostly C’s- You’re a Couch Potato. You should really get to know the potato better.

Spudworthy Spa Treatment

Potatoes a great addition to any meal and an excellent source of potassium and vitamin C. Unbeknownst to many, potatoes are also a centerpiece in certain folk remedies and skin treatments. They can be used in a compress to help alleviate dark or puffy circles under your eyes, and can also help to absorb excess oil in your face. Who would have thought that these tasty taters could do so more than tickle your taste buds? Try these three Spud-worthy Spa Treatments!

Compress: Cut or grate a potato and put the potato in gauze. Leave the compress on for 30 minutes while lying down.

Mask: Apply a grated raw potato as a mask by rubbing the potato on your skin. Leave the mask on for 30 minutes and then rinse off with water and vinegar.

Cleanser: In a blender, combine 1/4 cup chopped cucumber (do not peel) and 1/8 cup chopped potato (do not peel) at medium speed for 20 seconds. Add 1 teaspoon baking soda, 1 whole egg, and 1/4 cup plain yogurt; blend on low for one minute. Moisten face with warm water and apply cleanser with a washcloth in circular motions. Rinse clean with warm water.

Folk Remedies
Modern day people rely on potatoes as a part of a healthy diet, but some time ago ancient people believed potatoes could work miracles. Take a look at some of the interesting folk remedies below.

Try using potatoes to:
  • Treat facial blemishes by washing your face daily with cool potato juice.
  • Treat frostbite or sunburn by applying raw grated potato or potato juice to the affected area.
  • Help a toothache by carrying a potato in your pocket. Far fetched? Maybe, but if your tooth hurts bad enough, it just may be worth a try.
  • Ease a sore throat by putting a slice of baked potato in a stocking and tying it around your throat.
  • Ease aches and pains by rubbing the affected area with the water potatoes have been boiled in.

 

Chef’s Potato Salad

Preparation time: 15 minutes
Cooking time: 7 minutes

Ingredients:

  • 1-1/4 pounds (about 4 medium) round red potatoes, cut into 1/4-inch slices
  • 3/4 cup prepared oil and vinegar dressing, divided
  • 8 cups lightly packed bite-size leaf lettuce pieces
  • 2 medium tomatoes, cut into wedges
  • 1 small cucumber, sliced
  • 1 small red onion, finely chopped
  • 8 ounces (8 slices) thinly sliced deli turkey and/or ham
  • 4 ounces sharp Cheddar cheese cut into sticks
  • 1/4 cup light sour cream

Place potatoes in microwave safe bowl. Cover with plastic wrap, venting one corner. Microwave on HIGH about 7 to 8 minutes, just until tender. Toss potatoes gently with 1/4 cup of the dressing: set aside. Place lettuce on four serving plates, dividing equally.

Arrange potatoes and remaining ingredients on the plates, dividing equally. In small bowl whisk remaining 1/2 cup dressing with sour cream until thoroughly blended and smooth; serve in individual ramekins, or pass separately.

Tip: Microwave ovens vary; cooking times may need adjustment.

 

Italian Omelette

Preparation Time: 5 Minutes
Cooking Time: 25 Minutes

Ingredients:

  • 1 pound (about 3 medium) russet potatoes
  • 2 tablespoons olive oil
  • 4 eggs
  • 2 green onions, chopped
  • 1/2 teaspoon each salt, paprika and Italian herb seasoning
  • 1/4 teaspoon pepper
  • 1/2 cup (2 ounces) shredded cheese (part-skim mozzarella, Cheddar, Swiss, or Monterey Jack)

Slice potatoes 1/16-inch thick. In 12-inch nonstick skillet heat oil over medium heat. Spread potatoes in skillet in an even layer. Cook, turning occasionally, until browned, crisp and cooked through, about 20 minutes. Meanwhile, in small bowl whisk remaining ingredients except cheese. Pour egg mixture evenly over potatoes. Sprinkle cheese on top. Cover and cook until cheese is melted and eggs are set, about 5 to 6 minutes. Slide onto warm plate. Cut into wedges to serve.

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STERMAN MASSER

2 Fearnot Road • P.O. Box 210 • Sacramento, PA 17968
(570) 682-3709 • Fax: (570) 682-3259
E-Mail: info@masserspuds.com • www.masserspuds.com