Calico Skillet Potatoes Ala Silver Dollar City Food

CALICO SKILLET POTATOES ALA SILVER DOLLAR CITY

Steps:

• Add the bacon drippings or olive oil to a large skillet. Preheat over medium heat until the drippings or oil is just hot. Add the diced onion and diced green sweet pepper. Cook the onion and pepper until they're tender.
• Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. If adding sausage, stir it in now. Sprinkle the mixture with the seasoning or seasoned salt.
• Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.

SILVER DOLLAR CITY'S FAMOUS GINGER COOKIE

Steps:

• Preheat oven to 350 degrees.
• In mixing bowl, sift flour, soda, ginger, cinnamon, and salt. Set aside.
• In second mixing bowl cream shortening and sugar until fluffy.
• Add the molasses and egg. Beat the mixture for one minute.
• Add the flour mixture and mix at low speed until combined.
• Shape dough into 1-1/2 inch balls, then roll in small bowl of additional sugar.
• Bake on greased cookie sheet, 3 inches apart, at 350 degrees for 15 minutes, or until light brown on bottom.
• Transfer to cooling rack.

SILVER DOLLAR CITY SUCCOTASH

Steps:

• Saute onions and peppers with butter flavored vegetable oil. Remove from the skillet.
• Saute chicken in the same skillet with oil. Remove after heating thoroughly.
• Saute corn and squash in the same skillet with oil. Remove.
• Fry okra in skillet until golden brown.
• Add salt, pepper, and garlic powder.
• When okra is done, begin adding all the ingredients back into the skillet until reheated to desired temperature.

KITTENCAL'S CRISPY SKILLET POTATOES

Steps:

• Slice the cold potatoes into about 1/2 to 3/4-inch cubes then place on a large plate or in a bowl; set the plate or bowl near the stove.
• Heat about 1/2-inch oil in a skillet over medium-high heat.
• Add in the potatoes and cook on one side until well browned, then turn over and cook until crispy and browned or just toss until browned on all sides (adding in more oil as needed and cooking the potatoes to desired crispness).
• Transfer browned potatoes to small baking sheet or plate then sprinkle with seasoned salt to taste.

GARLIC MASHED POTATOES ALA ALTON BROWN

Steps:

• Place all spud hunks in a 4 quart saucepan and add just enough cold water to cover. Add 1 tsp salt to the pot, cover and bring to a boil over high heat.
• Meanwhile, combine the buttermilk, cream and garlic to a 2 quart saucepan and bring to simmer over low heat. Watch to make sure the mixture does not boil over. Stir occasionally.
• When the spud water boils, ditch the lid, drop the heat to simmer and cook until the taters are easily crushed with tongs. Drain the potatoes well. The less moisture, the better.
• Add the final teaspoon of salt, add 1/4 of the buttermilk mixture and start smashing.
• As the spuds break down, add more of the buttermilk mixture. Remember these are smashed potatoes, not whipped potatoes. The red potatoes will mash well, the russet potatoes will mash slightly, but also some will remain whole, leaving a nice mixture of creamy potatoes with firm hunks floating. Mash to your desired results.