The potato, which has been cultivated since about 200 B.C., is today the world's fourth largest food crop, following rice, wheat and maize, and contains most of the vitamins needed for sustenance.

It is truly a “staff of life,” and in this cold winter season can create many a warming and comforting dish. Check out our story on the St. Barnabas’, Leeland potato growers on page 10, and try some of these dishes recommended by cooks around the diocese.

Potato-Egg casserole
(good church supper dish)
Recipe from Audrey L. St. John from Trinity's Finest Fares, Trinity, Upper Marlboro

6 strips bacon
6 hard-cooked eggs, sliced
1 cup milk
1/8 tsp oregano
1/4 tsp garlic salt
1 Tbsp minced onion
4 cups diced, cooked potatoes
1 can cream of mushroom soup
1/2 tsp onion salt
1/8 tsp pepper
1 cup shredded cheddar cheese

Fry bacon until crisp. Brush a 2 quart casserole with bacon drippings. Layer potatoes, bacon and eggs in casserole. Blend soup, milk, oregano, onion salt, garlic salt and onion. Pour over potato mixture. Sprinkle cheese over top. Bake at 375 for 25 mins. Makes 6 servings.

Mom's Potato Soup
Recipe from Lois Carinci from A Matter of Taste, St. Anne's, Damascus

10 potatoes, peeled and sliced
4 small onions, chopped
salt and pepper
2 cubes chicken bouillon
6 oz butter
3/4 cup whole milk
1/4 cup parmesan
1/4 cup heavy cream
small pasta, cooked

Cook potatoes, onions, salt and pepper with enough water to cover. Cook until soft. Remove potatoes and mash. Keep water, return mashed potatoes to water. Add bouillon cubes. Cook about 1/2 hour. Add butter and milk. Add cheese and pasta. Lower temperature. Add cream and simmer till done. If too thick, add more milk.

Baked Stuffed Potatoes
Recipe from Mary Larson from Cooking with Two Saints (St. George’s, Valley Lee)

6 large baking potatoes
1 stick butter
1 cup sour cream
8 oz Monterey Jack, shredded
1 onion, finely chopped
½ cup shredded Cheddar
Enough milk to whip potatoes
Salt and pepper to taste

Bake potatoes approximately 1 hour at 375. Remove from oven, slice in half lengthwise, and scoop out insides. Mash with electric mixer, adding sour cream, butter, onion, cheeses, milk, salt and pepper. Return to potato shells and transfer to cookie sheet or shallow baking dish. Chill. Before baking, remove from refrigerator, score tops with a fork, pour melted butter over, and sprinkle with paprika. Bake 20 mins. at 375, until fluffy and crusty on top. Serve immediately.