Get the latest Patato flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/patato In an effort to have more control over what I eat and stream line my pantry, I've started making a lot of my own things. Developing this, I no longer have frozen french fires, potao chips, and potaotes-only potatoes. I also have control over the cooking method and can keep them healthier. http://www.grouprecipes.com/70359/homemade-french-fries.html Most of us “baby-boomers” grew up with this from our mother’s or grandmother’s garden. Leaf lettuce grew abundantly in their gardens, regenerating itself after it was picked until the hot weather did it in for the summer. We ate it either “wilted” or “creamed”, and we never seemed to tire of it. It’s a crisp, refreshing salad, without the heaviness of any oils. Since it’s so hard to find true “leaf lettuce” anymore (and I’m no gardener), I tried this with romaine, since that green worked so well last week with the wilted dressing…it worked great with this cream dressing, too. I’ll be eating a lot of this for the rest of the summer - simple, but sooooo good! http://www.grouprecipes.com/58747/moms-leaf-lettuce-in-cream.html This is a recipe that I got out of some cookbook but don't remember which. When I make it I don't add the eggs (I don't like eggs in bread). I have poasted some helpful hints to making this bread. Prep time doesen't include the kneeding time and all that. http://www.grouprecipes.com/55715/potato-refrigerator-rolls.html Hot, warm or cold; make a big one on friday and be quiet for the w e http://www.grouprecipes.com/2161/pat-au-pommes-de-terres.html