Rubbing a wart with the cut side of a potato and leaving it on the window sill to dry up and shrivel up is a sure cure for warts. As the potato shrivels up, so will the wart.
Store potatoes in a bag with an apple. This will keep the potato from budding.
Tie a potato around your neck to reduce the effects of a fever.
Potatoes should always be planted on Good Friday.
Some of these, as well as many other, tips and simple remedies were truly believed in well into the early 20th century here in New England.
Having just gotten done shooting a few cook videos for the Bangor Daily Newspaper, I made Stuffed Eggs a little differently than normal, adding a little of this and a little of that. But the bottom line, I can’t stand eating them. AS with capers, I haven’t met one I like. So I put my thinking cap on busted out a ‘deviled’ recipe I do like , and I think you will find it originally refreshing as well. Much like twice baked potatoes, these are served on a smaller scale. Perfect for an accompaniment with some wings, subs or whatever you want to much with them while perched in front of the television on game day. Go….! (Didn’t think I was going to root for any particular team did ya’?)
A great appetizer or simply a game day munchy(along with some wings of course) will make you feel as though it’s summer outside. The creamy and flavorful texture of my spin on Deviled Eggs is perfectly suitable for those who just don’t like eggs, as I. Although I quickly cook the tops of this finger food, go ahead and fully bake them if you desire.
6 small red potatoes
1/4 cup sour cream
1/4 cup minced cucumbers, seeds removed
2 strips bacon, cooked and crumbled
3 tablespoons Parmesan cheese, divided
1 teaspoon chopped chives
1 teaspoon cider vinegar
1 teaspoon Dijon-style mustard
1 teaspoon red pepper sauce
Salt and pepper to taste
Preheat oven to 350° F. Place on a baking pan and bake for 30 minutes or until soft. Remove and cool enough to work with, about 30 minutes.
Cut potatoes in half crosswise or lengthwise. Scoop out potato pulp into a bowl with a spoon, trying to leave skins intact. Place remaining shells on baking sheet: set aside.
Add remainder of ingredients to bowl of potato pulp and whip well with either mixer or by hand, leaving 1 tablespoon Parmesan cheese for topping. Spoon mixture even among the potato shells.
Preheat broiler. Place potatoes on pan, top with remaining tablespoon Parmesan cheese and broil at least 3 inches from heat source. Broil 5-6 minutes or until the top is slightly crispy and light brown color. Remove and serve.
Use your imagination when it comes to flavorings. Try adding jalapeno peppers, salsa, cooked, leafy greens, smoked salmon or even a dab of cooked seafood mixed into the filling.