Roasted New Potato Salad

A fresh twist on an old favorite. This potato salad is flavorful and satisfying. It is a little labor intensive, but worth it.

1 1/2 pounds new potatoes (about 9 or 10) cut in half
5 Tablespoons EVOO (Extra Virgin Olive Oil)
1 teaspoon salt
Fresh-ground black pepper to taste
1 1/2 cups green beans, trimmed and cut in half lengthwise
1 garlic clove, minced
1 Tablespoon sherry vinegar or red wine vinegar
1 small red onion, sliced thin
1 cup chopped parsely
2 plum tomatoes

Preheat oven to 425. Put potatoes in roasting pan. Drizzle with 2 tablespoons of the Olive oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast for 40 to 50 minutes, or until tender. Let them cool for 10 to 15 minutes.

While potatoes roast, bring 1 quart salted water to a boil in a small saucepan. Add green beans and boil 1 to 2 minutes, no longer. Drain and rinse in cold water.

In a large bowl, combine the garlic, vinegar and 3 Tablespoons Olive oil. Add onion, parsley, tomatoes, and green beans.

Add potatoes to the bowl and then add remaining 1/2 teaspoon salt and pepper to taste. Toss well.

AuGratin Potatoes & Ham

3 c. potatoes -peeled and sliced
1/2 med onion -coarsely chopped
3/4 c. ham -cooked, cubed
1/2 c. cheese -shredded
1/2 can cream of mushroom soup
1/4 c. milk
dash of thyme

In slow cooker, layer half each of potatoes, onion, ham and cheese - repeat layers. In small bowl, combine soup, milk and thyme. Pour over top of potatoes.

Cook on high for 1 hour - reduce to low setting and cook for 6-8 hours or until tender.

Funeral Potatoes

10-12 spuds - cook, cool, grate into 9x13 pan
cover w/ 2 c. cheese or more
saute 1 cube butter w/ 1 chopped onion

Mix together:
1 can cream chicken
1 can cream celery
1 c. sour cream.

Pour over potatoes - cover w/ corn flakes or french onion sun chips. Drizzle w/ 1/4 c. melted butter.

350 degrees for 45 min

Yummy Dutch oven Potatoes

Cut 1 lb. of bacon small. Cook and drain.
Wash and slice potatoes
Mix together:
1 large can Cream of mushroom soup
1 large can Cream of chicken soup
1 small can of golden mushroom soup
cooked bacon
small amount of milk
desired amount of onions
s&p
grated cheese (added at the end of cooking)

Cook for 45 min - 1 hour w/ 12 coals on top and 12 on bottom.

Tater Tot Casserole

Brown/drain:
1 lb. burger
1 onion
s&p

Combine with:
1 can cream mushroom soup
1 c. sour cream
1/2 c. cheese (or more)

Line 9x13 pan w/ 1/2 bag of tater tots (2 lbs). Spread mixture over. Top w/ remaining tots and more cheese.

Bake at 350 for 20-30 min or until golden.

Gobbly Goop or Dad's Good Grub :)

I know the sound of this is weird, but when my dad used to take care of us on the rare occasion my mom was gone, he would make this concoction that we lovingly named.

3 cans potatoes, drained
1 can cr. of mushroom soup
1 can corn
2 t. Mrs. Dash
1/2 t. salt
1 pkg ramen noodle seasoning (chicken or beef)

Cook till warmed about 30 min to flavors to blend. Serve w/ beef or chicken (match bullion)

Cream of Potato Soup

I found this in a family cookbook called Recipes to Remember from Grandma Norman & Family. It was given to me as a Christmas present when I worked for an insurance agency year ago. This is the first recipe I've tried out of it, and now I think I'll try others.
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BTW, I took liberties with this recipe, as I usually do which I'll put in parentheses.

Makes approx. 5 cups

2 c. cubed, peeled potatoes
1/4 c. chopped celery
1/4 c. chopped onion
(1/4 c. chopped carrots)
1 T. parsley flakes
1/2 t. salt (instead of this I used about 1 T. chicken bullion)
1/8 t. pepper
Put in soup pan and cover with 2 c. water - bring to boil until tender. Do not drain.

While veggies are softening, bring the following to a boil until thickened, stirring constantly with a whisk.
2 c. milk - thickened with 4 T. butter and 4 T. flour

Once veggies are soft and cream sauce is made, combine and add:
1 c. cream
(1/2 c. frozen or canned corn)
1/2 lb. bacon, cooked and crumbled

Mine turned out really thick, just the way my husband likes it, so you could possibly add more water and bullion to taste.

Kielbasa Scramble

1-2 tablespoon canola oil (can use butter)
2 medium potatoes, sliced to your desire thickness
1 small onion, chopped
1 1/2 teaspoons minced garlic (can use less (or more)
1/2 teaspoon crushed red pepper flakes (can use more or less)
8 ounces kielbasa, sliced into bite size (beef or pork)
4 eggs
1 tablespoon sour cream
1 teaspoon water
kosher salt
fresh ground pepper

Heat oil or butter in large skillet (I use my iron skillet).
Add potatoes slices and cook over medium heat for 5 minutes.
Add onion slices and stir. Cook for 5 minutes.
Add garlic, red pepper flakes and Kielbasa.
Continue to cook until potatoes are browned, stir occasionally. Cooking time will depend on how thick you sliced your potatoes.
Beat eggs with sour cream and water.
Add to pan over Kielbasa and potato mixture.
Cook and stir until eggs are fluffy and cooked.
Add salt and pepper to taste.
Serve.

Oven Fries

A great alternative to deep fried french fries.

6 potatoes - any variation, but yukon gold and russet seem to work best - can also use sweet potatoes, if desired.
seasonings of choice (season salt is great)
olive oil

Wash and cut potatoes lengthwise to make thick fries. Put into Ziploc baggie with enough olive oil to coat. Pour on generous seasonings and shake till coated. Pour onto foil lined cookie sheet. Bake at 400 for about 20 minutes, turning once.

Serve with fry sauce or ranch! YUM!

Olive Garden Exact Match, Zuppa Toscana

2 cups chicken broth, little more than 2 cups
1 quart water
1 tablespoon minced garlic, minced or 2 cloves, minced
2-3 russet potatoes, depending on desired consistency
2 cups kale
1 lb sausage, personally I like half hot and half sweet
1 onion
8 ounces heavy whipping cream
1 1/2 ounces bacon bits
salt and pepper

Cut potatoes into slices of 1/4 inch thick, mix them, the water, the broth the chopped onion and garlic in a larger sauce pan and cook until potatoes start to fall apart. Meanwhile, bake the sausage at 350 for 30 minutes. When potatoes are done decase the sausage and mix it in, add bacon and let simmer for a couple of minutes, then stir in cream and add in the kale. It's alright if the water starts to boil before you add the sausage.

Scalloped Potatoes

5-6 cups thinly sliced potatoes
1/4 cup butter
1/4 cup flour
2 cups milk
1 1/3 teaspoons salt
1/8 teaspoon cayenne pepper
1 1/3 cups grated sharp cheddar cheese
2/3 cup grated cheese, to sprinkle on top
paprika

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake covered for about thirty minutes at 350F. Remove cover and bake for addtl 30 min.

Potato Skin Tacos

3 Large Baking Potatoes
1 T melted butter/marg.
1 lb ground beef
1 can (14.5 oz) diced tomatoes
1 envelope taco seasoning
1/2 cup shredded cheese
1/3 cup sour cream
2 green onions
Salsa

Scrub and pierce potatoes. Bake at 375 for 1 hour (until done). When cooled, cut potatoes in half lengthwise. Carefully scoop out potato meat, leaving a thin shell, set potato meat aside for mashing, freezing, or another dinner that week. Brush the inside and outside of the shells with butter. Place on an ungreased baking sheet and bake again (375) for 20 minutes. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes and taco seasoning. Bring to a boil, reduce heat; simmer, uncovered, for 20 minutes. Spoon into potato shells; sprinkle with cheese. Bake uncovered for 5-10 minutes or until cheese is melted. Top with sour cream, onions, and salsa.

Best Foods Potato Salad

1 c Best Foods Mayo
2 T vinegar
1 1/2 t salt
1 t sugar
1/4 t ground black pepper
2 lbs potatoes (5-6 medium) cookes, peeled and cubed
1 c thinly sliced celery
1/2 c chopped onion
2 hard boiled eggs, chopped

Blend 1st 5 ingredients in large bowl. Stir in remaining ingredients.

Cover and chill

(I personally don’t really like eggs that well, and so I only put in 1 egg and add more celery. I also season with a little bit of Accent and Garlic Powder)

Melt in your mouth Pot Roast

2-4 potatoes, pared & diced
2-3 carrots, pared & diced
1-2 onions, peeled and diced
salt & pepper
3-4 lb beef brisket, rump roast or pot roast
1/2 c. water or beef stock

put half veggies in bottom of crockpot. S&P meat, then put in pot. Add remaining veggies, liquid and S&P. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Remove and serve.

Roasted Potatoes with Red Onions

4 lbs small red potatoes
2 red onions, large – cut in 1” pieces
16 garlic cloves chopped
4 Tbsp fresh rosemary, chopped
12 Tbsp olive oil
4 Tbsp butter, melted
2 tsp Kosher salt
1 tsp black pepper
Parsley, chopped

Pre-heat oven to 350ºF.

WASH potatoes and cut into quarters.

COMBINE potatoes and onions in large mixing bowl. Add garlic, rosemary, oil, butter, salt and pepper. Toss to thoroughly coat potatoes and onions with seasonings.

ARRANGE potatoes and onions in a single layer on a sheet tray. Cut side of potatoes should touch baking pan.

BAKE in oven for 25-30 minutes, or until potatoes are fork tender.

GARNISH with chopped parsley. Serve immediately.

POTATO

Baked
Fried
Mashed
Oven Fried
Boiled
Scalloped
tater tot casserole
Twice baked