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Potato
Baked Potato Soup
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Fancy Potatoes
5 large potatoes
1 cup sour cream
2 (8 ounce) packages cream cheese
1 pinch garlic salt
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool. When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese. Bake for 20 minutes. Serve hot.
1 cup sour cream
2 (8 ounce) packages cream cheese
1 pinch garlic salt
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Place potatoes in a large pot of salted boiling water, bring water back to a boil. Cook until potatoes are tender, approximately 15 to 20 minutes. Drain well. Let cool. When potatoes are cooled, cut them into small chunks. Using an electric blender, whip potatoes with sour cream, cream cheese and garlic salt. Place mixture in a 9x13 inch casserole dish. Sprinkle with Cheddar cheese. Bake for 20 minutes. Serve hot.
Country-Style Green Beans and Potatoes
1 1/2 lbs white half runners
salt pork
salt to taste
1/2 cup water
3 or 4 gold potatoes
Wash and string the green beans and break them into one-inch pieces. Wash them again. Place in a pot with a tight fitting lid. Add a piece of salt pork bacon that has been scored with a knife in several places. Pour water over the beans. Bring to a boil, reduce the heat to a simmer, and cook for about an hour. Wash the unpeeled potatoes and put them on top of the beans. Cover and cook for another 30 minutes. Salt to taste and cook another 15 minutes or until the potatoes are tender. Salt again if necessary.
salt pork
salt to taste
1/2 cup water
3 or 4 gold potatoes
Wash and string the green beans and break them into one-inch pieces. Wash them again. Place in a pot with a tight fitting lid. Add a piece of salt pork bacon that has been scored with a knife in several places. Pour water over the beans. Bring to a boil, reduce the heat to a simmer, and cook for about an hour. Wash the unpeeled potatoes and put them on top of the beans. Cover and cook for another 30 minutes. Salt to taste and cook another 15 minutes or until the potatoes are tender. Salt again if necessary.
Crock Pot Hot Pepper Stew
2 lbs. stew meat
2 tsp. paprika
2 tsp. onion salt
4 or 5 hot banana peppers
3 med. onions, quartered
5 med. potatoes, quartered
2 med. or 1 lg. sweet pepper, sliced
1 lg. can tomato sauce
Place stew meat in bottom of crock pot, sprinkle with paprika and onion salt. Layer onions, potatoes and sweet pepper slices. Drape hot banana peppers over all other ingredients. Pour tomato sauce over top. Cover and cook in crock pot for 6-8 hours. If you prefer you can take the seeds out of the banana peppers. It won't be so "hot."
2 tsp. paprika
2 tsp. onion salt
4 or 5 hot banana peppers
3 med. onions, quartered
5 med. potatoes, quartered
2 med. or 1 lg. sweet pepper, sliced
1 lg. can tomato sauce
Place stew meat in bottom of crock pot, sprinkle with paprika and onion salt. Layer onions, potatoes and sweet pepper slices. Drape hot banana peppers over all other ingredients. Pour tomato sauce over top. Cover and cook in crock pot for 6-8 hours. If you prefer you can take the seeds out of the banana peppers. It won't be so "hot."