Goshen News, Goshen, IN

August 12, 2013

Meribethe Lawton masters ‘Anything Goes with Red Potatoes’


THE GOSHEN NEWS

— GOSHEN — The Elkhart County 4-H Fair’s “Anything Goes with Red Potatoes” contest winner for 2013 was Goshen’s Meribethe Lawton who prepared a German potato salad. The popular open class Home & Family Arts competition was held July 24.

Carol Anglemyer of Goshen placed second with her garlic cheesy red potatoes. Goshen’s Ryan Meade was third with an Italian red potato salad and Goshen’s Gail Janssen was fourth with a bacon gorgonzola stuffed baby red potatoes dish.

The competition was sponsored by Sweet Corn Charlie Produce, LLC



First Place

Meribethe Lawton, Goshen

German Potato Salad

8 red potatoes

8 slices bacon

2 T. all-purpose flour

4 T. white sugar

2/3 cup water

1/2 cup white vinegar

Salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat. Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. Add bacon and potatoes to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.



Second Place

Carol Anglemyer, Goshen

Garlic Cheesy Red Potatoes

2 lbs. red potatoes

2 tsp. minced garlic

8 slices bacon, cooked and crumbled

1/4 cup butter, melted

2 T. lemon juice

1 cup sour cream

3 T. parmesan cheese, grated and divided

1 tsp. salt or Italian seasoning

1 cup sharp cheddar cheese, shredded

Fresh parsley

Peel and slice or chunk potatoes. Combine all ingredients except one tablespoon of parmesan, the cheddar cheese, potatoes and parsley; mix well. Add potatoes and stir until coated. Place in 8-by-8-inch, lightly greased baking dish. Sprinkle with leftover parmesan. Bake at 350 degrees for one hour or until potatoes are done. Sprinkle with shredded cheddar cheese. Return to oven until cheese is melted. Sprinkle with chopped parsley.

Third Place

Ryan Meade, Goshen

Italian Red Potato Salad

6-8 medium potatoes, washed and cubed

Diced cucumber

Diced red bell pepper

Diced green bell pepper

Diced onion

Chopped tomato

1/4 cup parmesan cheese

Sliced black olives, for garnish

Italian salad dressing

Boil potatoes in salt water until tender. Drain and cool. In a large bowl, add potatoes and diced vegetables. Pour in enough Italian dressing to soak potatoes, about half a bottle. Add cheese and mix. Before serving, sprinkle with more cheese and add black olives for garnish.



Fourth Place

Gail Janssen, Goshen

Bacon Gorgonzola Stuffed

Baby Red Potatoes

10 whole baby red potatoes

3 T. butter

3 T. parmesan cheese

3 T. gorgonzola cheese, reserve some for topping

1 T. heavy cream

6 slices bacon, fried and crumbled

1/4 tsp. chopped, fresh chives

Preheat oven to 375 degrees. Wash potatoes. Slice off top and bottom so that potatoes can stand. Poke with a fork a few times. Bake in oven for 30 minutes or until tender. Depending on potatoes’ size, the time may need to be adjusted. Once potatoes are cooled, take a knife and draw a circle around the top of the potatoes. Using a spoon, scrape out about half of the inside of the potato and place in a bowl. Once all potato tops are scooped out, mash the insides in a bowl with a fork. Add butter, parmesan, gorgonzola and heavy cream. Once combined, spoon mixture back into potato shells. Top with an additional sprinkling of gorgonzola. Add crumbled bacon on top. Bake in oven 10 more minutes. Serve hot.