Potato Flakes Recipe 2: Crispy Potato Flakes Pork Chops

2/3 cup potato flakes, instant
1 egg, beaten
3 tablespoon milk
4 medium pork chops
Salt and pepper to taste
Paprika

Preheat oven to 400 degrees F. Spray pan with nonstick spray.

Wash pork chops; set aside.

Beat egg and milk together. Place potato flakes in shakable container. Dip pork chops in egg mixture, then into potato flakes. Lay in pan. Sprinkle salt and pepper to taste. Sprinkle paprika on top to brown. Bake approximately 45 minutes or until done.

**Cover for first 1/2 of baking time and then take the cover off. Leaving it on the whole time will make it too soggy; leaving it uncovered the whole time will make the meat tough.

Potato Flakes Recipe 1: cinnamon rolls

I decided to take a page out of Jamie's book and let you all know which new recipes I am trying solely for the sake of using potato flakes. This recipe turned out amazing well. Like AMAZINGLY well. Yes, I would even put them on par with Geraldine's cinnamon rolls.

Some differences between the two recipes:

1. This recipe is not quite as sweet. Personally, I liked this better because I didn't feel overloaded with sugar
2. The flavor is different than Geraldine's...but not in a bad way. I liked it just as much if not better but in a different way.

I used raisins this time and I've never used raisins in Geraldine's recipe...so maybe that changed some flavor action for me too. Also, I substituted unsalted butter for the shortening. Other than that...I followed the recipe exactly!

Source: Southern Living Magazine; November, 1999

FOR THE ROLLS:
1/2 cup potato flakes
1 cup water
2 envelopes dry yeast
2 cups warm water
9 1/2 to 10 cups flour
5 large eggs, lightly beaten
1 cup sugar
1 cup shortening, melted
1 Tbsp. salt
FOR THE FILLING:
1/2 cup butter softened
1 1/3 cups brown sugar
4 tsp. cinammon
1/2 cup chopped pecans, toasted
1/2 cup raisins (optional)
Glaze (powdered sugar mixed with a small amount of milk or water)

Stir together potato flakes and one cup water; microwave (high) three minutes, stir.

Combine yeast and two cups warm water; let stand five minutes.

Combine the mashed potato mixture, four cups flour, eggs, sugar, shortening, and salt in very large bowl. Stir in yeast mixture until blended. Gradually stir in remaining 5 1/2 to 6 cups flour until soft dough forms. Cover and let rise in warm place one hour or until doubled.

Divide dough in half. Roll each portion into an 18x15-inch rectangle Spread each with half of butter. Sprinkle each rectangle with 2/3 cup brown sugar, 2 tsp. cinnamon, 1/4 cup pecans and, if desired, raisins.

Roll up, starting at long end. Cut each roll into 12 slices (for huge rolls). Put into two 13x9-inch pans. Cover and let rise 30 minutes or until doubled.

Bake in a preheated 375 degree F oven for 25 minutes or until golden. Cool.

Drizzle with glaze.

Note:
Unbaked rolls may be frozen. Thaw 8 hours in fridge before baking.

(I froze 6 of my rolls .... I thawed out one of the rolls on the pan I was going to bake it on, and let it thaw out on the counter overnight and in the morning it was doubled in size---it turned out great)

***Instead of rolling it out on flour, I spread a little melted butter on the counter and rubbed it around with my hands. Then I rubbed it on the rolling pin and all over my hands. The dough didn't stick to ANYTHING and it was great. :-) ***

Potato Flakes, anyone?

I recently inherited a huge 10 lb bag of potato flakes. I have no idea how to use them, or what I should make with them. How do you use potato flakes?

Scalloped Potatoes aka Funeral Potatoes: Plea for Help

Hey Everyone,

Potatoes are one of the few things I can eat right now without dryheaving, so they are in heavy demand in my house.

I got a new recipe for funeral potatoes from my mom, who got it from my grandma, who got it from the old lady in her ward of whom everyone requested to make her funeral potatoes for every funeral in the ward (my grandma lives in a retirement community so there are funerals on a fairly regular basis, fyi).

The recipe sounded ok, and it even smelled ok while it was baking. When it came out, it tasted disgusting. My husband and son wouldn't even touch it, the dish tasted so gross. I'm thinking elderly taste buds must be very different from mine and my family's...

I need a recipe for scalloped potatoes or funeral potatoes soon! I don't want to have another fail in this category because that will just send me right over the edge. Do you have one I should try??