1 small Maine Potato, shredded
1/2 cup orange juice concentrate
1/4 cup water
1/3 cup orange marmalade
1/4 cup vegetable oil
1 egg, beaten
3 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp. salt
Cook the shredded potato in just enough water to cover it, for 10 min. Cool & drain. Combine cooled & drained potato with orange juice concentrate, water, marmalade, oil and egg. In a large bowl, soft together the flour, sugar, baking powder and salt. Add the liquid ingredients and stir just until combined. Spoon batter into 3 greased mini loaf pans and bake at 350° for 30-35 min.or until tester comes out clean. Cool in pans for 10 min. then remove from pan and let cool.

2 Cups 1" cubed unpeeled Maine baking potatoes (approx. 3 med.)
3/4 cup finely chopped onion (1 1/2 med.)
1/2 cup finely chopped carrot (1 med.)
1/2 cup low sodium chicken broth
2 Tbsp. tomato paste
1/4 tsp. pepper
2 Tbsp. parsley
1/4 tsp. salt
2 cloves garlic finely chopped

Cook all ingredients except parsley in 2 quart saucepan over medium low heat 25-30 minutes. Stirring occasionally, until potatoes are tender. Stir in parsley. Makes 6 servings.

6 medium red Maine potatoes, cubed
3/4 cup diced celery
1 1/2 cup broccoli florets
3/4 cup green beans (blanched)
1/2 cup cauliflower
1/2 cup red pepper
Dressing:
1/4 cup fat free Italian salad dressing
1/2 cup low fat mayonnaise
2 tsp. fat free dry ranch dressing
pepper

Cook potatoes - cool, add all other ingredients.
Cover and chill. Makes 10 servings.

Preparation Time: 20 minutes
Cooking Time: 7 minutes
Serves: 4

Ingredients

4 fresh tuna fillets
3 potatoes, peeled, boiled and cut into 1cm slices
160g French beans
1 small red onion, sliced into rings
¼ cup Kalamata or Greek olives
4 anchovy fillets, chopped
4 eggs, poached
1 tablespoon chopped parsley
2 tablespoons Balsamic vinegar
2 tablespoons light olive oil
Chopped chives
Salt and pepper

Method
**Blanch the beans in salted boiling water for 1 minute, then remove and cool in cold water.
**Gently toss the potatoes, onions, beans, anchovies and parsley in a large bowl and arrange on plates before sprinkling salt and pepper to taste.
**Combine the Balsamic vinegar and olive oil then drizzle over each portion.
**Sear the tuna fillets for 3 minutes each side in a hot pan and place them on top of the salad.
**Place the poached eggs on top of the tuna and garnish with chives.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: makes 6-8 pancakes

Ingredients

2 cups cooked mashed potato (500g raw)
2 tablespoons wholemeal flour
150g low-fat cheese, grated
½ teaspoon ground nutmeg
1 egg, lightly beaten
1 tablespoon olive oil

Method
**Combine mashed potato, cheese, flour, egg and nutmeg.
**Brush a non-stick frypan with oil and cook scooped tablespoons of the mixture until golden brown and cooked on both sides.

Preparation Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Serves: 12

Ingredients

180g "Fresh Western" potato mash
200g caster sugar
250g soft butter
4 x 50g eggs, separated
300g white chocolate (grated)
80g almond meal
230g self raising flour
45ml full cream milk

Method

**Pre-heat the oven 180°C and butter a 23cm/9inch cake tin.
**Cream the egg yolks, butter, sugar and cream until smooth.
**Then add chocolate with the almond meal, soften the potato mash with a fork and add to the creamed mix.
**Take the egg whites and whisk until they hold stiff and add to the cake mix.
**Place in the cake tin and bake for 1 ½ hrs.
**Using a knife insert into the centre of the cake, if it comes out clean it’s cooked.
**Allow to cool.

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 1

Ingredients

1 potato, scrubbed and pricked with a fork
1 tablespoon olive oil
¼ cup chopped onion
¼ cup refried beans
1 teaspoon Mexican spice mix
¼ cup grated cheddar cheese
¼ cup avocado, chopped
1 tablespoon light sour cream
1 teaspoon chopped chives

Method

**While the potato is cooking in a Potato Microwaver, fry the onion in olive oil until tender then mix in the spice mix and refried beans.
**When the potato is cooked, cut a cross into the top and gently scoop out the cooked flesh, then mix it with the bean and onion mix.
**Spoon the mixture back into the potato, top with cheese and microwave on high for 1 minute.
**Serve topped with avocado, sour cream, chives and Mexican spice mix.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients

4 medium to large potatoes
2 tablespoons oil
1 tablespoon tomato paste
½ teaspoon cumin
1 teaspoon paprika
½ teaspoon curry powder
1 pinch cayenne
1 teaspoon garlic salt
Freshly ground black pepper

Method

**Scrub potatoes and cut into wedges about 1.5cm thick. Mix through oil and tomato paste and place in a baking dish.

**Mix spices. Sprinkle over potatoes, turning to coat evenly.

**Bake at 220°C for 20-25 minutes until golden and crunchy.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4 people (as a side dish)

Ingredients

4 medium sized potatoes, cut into 4cm chunks
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
½ teaspoon minced garlic
Salt and pepper to taste

Method

**Prepare a charcoal grill or preheat the kitchen grill.

**Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers.

**In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture.

**Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2

Ingredients

2 large potatoes
1 large carrot, parsnip, turnip and swede
1 litre chicken stock
Salt and pepper
Fresh herbs to garnish

Method

**Peel all the vegetables and cut into 3cm (1 inch) pieces and place them into a pot, cover with stock and bring to the boil.
**Simmer until vegetables are cooked (approx 15 minutes) and season to taste.
**Garnish with fresh herbs.