Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
We've heard from a few Alley Kats with ideas and information regarding the Roof Jack Potatoes request from Maxine Ratliff, but we have not received a recipe that is definitively Roof Jack Potatoes.
Barbara Rocker writes, "I remember one of the 'distinguishing ingredients' of that recipe. The instructions were to pour Italian dressing over the warm cubed/sliced potatoes after boiling them in their jackets. The story with the recipe was about women from Benton who celebrate their mining (bauxite) history. Seems they have a potluck meal and the Roof Jack Potatoes are one of the regular meal offerings."
I added this information to my search, but still did not find anything in our archives or through Google.
I did find this recipe for potato salad that calls for pouring Italian dressing over warm potatoes.
Scrumptious Potato Salad
7 medium potatoes
1 teaspoon salt
1/3 cup Italian dressing
3/4 cup chopped celery
1/3 cup grated onions
6 hard-cooked eggs, whites and yolks separated and chopped
1/2 cup mayonnaise
1/4 cup blue cheese dressing
1/4 cup sandwich spread
Ground black pepper
In a pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover by 1 inch. Bring to a boil, reduce heat and simmer until potatoes are tender, but not mushy. Drain. Slice or/and dice potatoes into a large bowl.
Pour dressing over warm potatoes and chill 2 hours. Add celery, onion and chopped egg whites.
In a small bowl, combine the egg yolks, mayonnaise, blue cheese dressing and sandwich spread. Fold into potato mixture. Season to taste with salt and pepper.
Makes about 8 servings.
Jan Hogan offers this recipe from The National Grange Bicentennial Cook Book from 1976. It may not be what Ratliff is looking for, but it sounds delicious.
Potatoes a la Jack
6 cups prepared Idaho mashed potatoes (prepared without butter)
1/2 cup butter, softened
6 ounces cream cheese, softened
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
1/4 teaspoon saffron
1/4 cup chopped green onions, white and green parts
1/3 cup chopped green bell pepper
1 (2-ounce) can or jar pimento, drained and diced
Parsley, for garnish
In a large mixing bowl, combine the mashed potatoes, butter, cream cheese, parmesan cheese and cheddar cheese. Beat until well blended. Add saffron, green onions, bell pepper and pimento; mix well. Turn mixture into a 2-quart casserole. Refrigerate several hours for flavors to blend.
Heat oven to 350 degrees. Bake 1 hour or until thoroughly heated. Garnish with parsley.
Makes 8 to 12 servings.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 12/30/2015