RDO Caters Taters for Charity 10th Anniversary Recipe Contest!

Congratulations to the winners of the RDO Caters Taters for Charity 10th Anniversary Recipe Contest! Here are the winning recipes.

Fudge Mound Cookies (Nancy Johnson - West Fargo, ND)

1 cup mashed potatoes 2 tsp cinnamon
3/4 cup sugar 1 tsp baking powder
3/4 cup light brown sugar-packed 1 tsp baking soda
1/2 cup butter-flavored shortening 1 tsp salt
1 egg 1/2 tsp nutmeg
6 tblsp unsweetened cocoa 1/2 cup milk
2 cup flour  
  • With electric mixer, cream potatoes, sugar, brown sugar, shortening, egg & vanilla.
  • In separate bowl, stir together flour, cocoa, cinnamon, baking powder, baking soda, salt and nutmeg. Add flour mixture to creamed mixture alternately with the milk.
  • Allow dough to stand for 10 min. while preheating the oven to 350 degrees and greasing the cookie sheets. Bake for 12-15 min, until tops of cookies appear dry. Let cool thoroughly before frosting.
Frosting
2 cups powdered sugar 3-4 tsp sweet cocoa
1/4 to 1/2 cup hot coffee 1/2 tsp vanilla extract
  • Whisk together the powdered sugar, cocoa vanilla, and 1/4 cup coffee
  • Thin to spreading consistancy with more coffee

Potato Gatto (Julie Dahl - Rapid City, SD)

  • 2 ½ pounds potatoes, scrubbed
  • 2 tablespoons plain bread crumbs
  • ¼ cup unsalted butter, softened
  • 2/3 cup warm milk
  • 1 cup plus 2 tablespoons freshly grated pecorino Romano or Parmigiano-Reggiano
  • 1 large egg, beaten
  • ¼ teaspoon grated nutmeg
  • Salt and pepper to taste
  • 8 ounces fresh mozzarella, cut into ½ inch dice
  • 4 ounces sliced Genoa or other Italian-style salami and/or prosciutto, chopped

Place the potatoes in a large saucepan with cold water covering them completely. Cover the pan and bring the water to a simmer over medium-high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 to 30 minutes. Drain them and let them cool slightly. Generously butter a 2-quart baking dish. Sprinkle the dish with the bread crumbs, turning it to spread the crumbs evenly. When the potatoes are cool enough to handle, remove the skins. Place the potatoes in a bowl and mash them until smooth. Stir in 3 tablespoons of the butter, the milk, 1 cup of the grated cheese, the egg, the nutmeg, and salt and pepper to taste. Fold in the mozzarella and meat. Heat the oven to 400°. Spread the mixture evenly in the dish, dot with the remaining 1 tablespoon of butter, and sprinkle with the remaining 2 tablespoons of grated cheese. (This dish can be prepared to this point and refrigerated for up to 24 hours.) Bake the dish until the top is browned and the center is hot, 40 to 45 minutes (50 minutes if it was refrigerated). Let it cool for 10 minutes before serving. Serves 10.

Shanda's Potatoes (Julie Heller - Fargo, ND)

  • 7 cans potatoes (drained) or 1 industrial can
  • 1 can cream of chicken soup
  • 3 Tbsp mayo
  • 16 oz. sourcream
  • 1 Tbsp dillweed
  • ¼ cup butter/margarine

Mix soup, sour cream, dillweed and mayo. Put ½ potatoes in crock pot. Top with half of mixture and half butter. Do another layer.

Cook 4 hours on low in the crockpot. You can bake in the oven in 9/13 pan at 350 degrees for ½ hour.

You can use other potatoes but they can get mushier.