Creamy Au Gratin Potatoes

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 tsp salt
2 cups milk
1 1/2 cups shredded cheddar cheese

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Twice Baked Potato Mummies

These cute little mummy twice baked potatoes make a spooky compliment to any Halloween meal.

3 (8 or 10 oz.) baking potatoes

12 frozen ready-to-eat Italian style meatballs

1 cup tomato pasta sauce

6 slices mozzarella cheese

12 small pimento-stuffed olives

1 dill pickle, sliced and cut into twelve 1 1/4-inch pieces

Directions

Preheat oven to 375 degrees.

Wrap individual potatoes in aluminum foil. Bake 1 hour, or until fork tender.

Let stand 10 - 15 minutes.

In a medium saucepan, cook meatballs and pasta sauce over MEDIUM HIGH

heat for 5 - 7 minutes, stir frequently.

Cut each baked potato in half lengthwise. Scoop out the pulp, leaving about

1/4-inch of potato inside the shell. Discard or save pulp for some other use.

Place 2 meatballs inside of each potato shell. Spoon 2 tablespoons of sauce

over meatballs. Place potato halves onto an ungreased 15x10x1-inch

pan.

Cut cheese into 1/4-inch slices. Layer cheese over each potato half in a

criss cross fashion to resemble bandages. Tuck extra cheese inside of shell.

Bake shells 2 minutes, until cheese melts slightly. Arrange two olives at top of potato shell to create eyes and two pickle pieces at the other end to create

feet.

Potato-Spinach Chowder

1 can (15 ounces) spinach or kale
1 can (14 1/2 ounces) potatoes
1/2 cup chopped green onion, divided
2 cloves garlic, chopped
1 can (14 ounces) low-sodium chicken broth
1/2 teaspoon mace
1/4 teaspoon freshly ground black pepper
1 1/4 cups plain, fat-free yogurt, divided

Mince spinach, potatoes, 1/4 cup green onion and garlic together in a food processor, using the pulsing action. Combine the spinach-potato mixture with broth in a medium saucepan. Add mace and pepper. Blend well; heat through over medium heat. Just before serving blend in 1 cup yogurt. To serve, top the chowder with dollops of the remaining yogurt and green onion.

Servings: 6

Cheesey Hash Brown Potato Casserole

2 lbs. hash browns, defrosted
1/2 c. melted butter
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of chicken soup
1 c. milk
1 c. sour cream
2 c. grated sharp cheese (Colby or cheddar)

Mix above ingredients and put in a 9"x13" pan.

TOPPING:

2 c. crushed corn flakes (can use Ritz crackers)
1/2 c. melted butter

Melt butter and add corn flakes to mix. Sprinkle topping over potatoes and bake at 350 degrees for 45 minutes.

Potato Salad for a Crowd

10 lbs potatoes (peeled, cubed, and boiled)
1 lb bacon (fried and crumbled)
6 eggs hard boiled (peeled and chopped)
1 quart real mayonnaise
salt and pepper, to taste
1/2 teaspoon celery seed (optional)

Mix all ingredients and enjoy!!

Sweet Potato Apple Bake

6 med. sweet potatoes
2-3 apples
1/2 c. butter, melted
2/3 c. brown sugar
2 tbsp. flour
4 tbsp. orange juice
Sprinkle of salt

Makes 4 servings. Bake at 350 degrees for 1 hour.

Easy Stuffed Baked Potatoes

5 med. baking potatoes
1/2 c. dairy sour cream
1 (3 oz.) pkg. softened cream cheese
2 tbsp. milk
2 tbsp. softened butter
1 tsp. onion powder
1/8 tsp. white pepper
Snipped chives; optional

Bake potatoes in a 375 degree oven for 70-80 minutes or until done. Cut a slice from top of each. Scoop out insides; mash, add remaining ingredients and beat until smooth and fluffy but still hot. Fill potato shells. Return to oven and bake 15 minutes more or until heated through.

Makes 5 servings. Set oven at 375 degrees.

NOTE: Can be made ahead and refrigerated, but warm to room temperature before placing in oven. Easy to double but to only 5 potatoes at a time.

Heavenly Hashbrowns

• 1 pound frozen Southern style hash brown potatoes, thawed*
• 5 tablespoons butter, divided
• 4 to 6 green onions
• 4 tablespoons flour
• 3/4 cup chicken broth
• 3/4 cup whole milk or half-and-half
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup soft bread crumbs

Butter a 1 to 1 1/2-quart casserole. Heat oven to 350°. Thaw the hash browns.

In a saucepan, melt 4 tablespoons of the butter; add green onions and cook for 1 minute over medium-low heat. Add flour and stir to blend well. Gradually stir in the chicken broth and milk. Cook, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and cheese. Spoon into the prepared baking dish.

Put bread crumbs in a bowl. Melt remaining 1 tablespoon of butter; drizzle over bread crumbs and toss to blend. Sprinkle the buttered bread crumbs over the casserole. Bake for 45 to 55 minutes, or until hot and bubbly and topping is nicely browned.
Serves 4.

Potato Skins with Corn Salsa

• 2 large baking potatoes
• 3/4 cup chopped tomatoes
• 1/2 cup corn kernels, cooked, fresh or frozen
• 1/3 cup canned black beans, rinsed and drained
• 2 tablespoons finely chopped cucumber
• 2 tablespoons thinly sliced green onions
• 2 tablespoons olive oil
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon finely chopped jalapeno chile pepper, without seeds
• pinch salt, or to taste
• 1 teaspoon olive oil
• 2 tablespoons shredded Cheddar or Monterey Jack cheese

Preheat oven to 400°. Wash the potatoes; pierce potatoes and bake directly on the oven rack until tender, about 45 minutes. Let potatoes cool.

Make Salsa. In a bowl, combine the chopped tomato, corn kernels, black beans, cucumber, green onion, 2 tablespoon olive oil, green pepper, cilantro, lime juice and jalapeno pepper; add salt to taste.

Halve the potatoes lengthwise; using a teaspoon, carefully remove all but about 1/4-inch of the potato, leaving the skin intact. Reserve the insides of the potatoes for another use. Brush the inside of the potato shells lightly with the 1 teaspoon olive oil. Heat broiler. Place the potato skins cut side up on a baking sheet; broil about 3 inches from the heat source for 5 minutes. Turn the potato skins over and broil on the other side for 1 minute.

Spoon the salsa into the potato skins, dividing evenly. Sprinkle with the shredded cheese, dividing it evenly. Broil just until the cheese is melted. Serve immediately.
Serves 2 to 4

Crispy Potato Skins

• 4 large baking potatoes, scrubbed
• salt
• pepper
• oil for deep frying
• sour cream mixed with chives, optional
• shredded cheese, optional

Prick potatoes in several places with a fork; bake in a 400° oven until tender, about 1 hour.

Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate for another meal or casserole topping. Cut skins in half again.

Heat oil in a deep fryer to 375°. Place potato skins in deep fryer basket; lower into oil and deep fry for about 2 to 3 minutes, or until skins are browned and crisp.

Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with sour cream and chives, if desired, or top with cheese and place under the broiler to melt.

Oven Fried Potatoes

• nonstick vegetable oil cooking spray
• 4-5 large baking potatoes cut into 1/4 strips
• seasoning blend, your choice

Preheat oven to 450°.
Spray cookie sheet with nonstick spray.
Toss potatoes with seasoning choice. Put on a baking sheet and bake for 20 to 30 minutes, turning every 10 minutes so they brown evenly. Bake until browned and crispy.

Potato Chips

• 6 or more medium lg. potatoes
• Oil or fat for deep frying
• Salt

Wash and peel the potatoes. Slice very thin.

An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade.

Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel.

Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper.

If you haven't any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

French Fries

• Potatoes
• Oil for deep frying

Peel and cut potatoes into even strips. Soak potatoes in cold water for 1 hour. Fry in deep fat at 325° for 5 minutes. Drain. Increase heat to 375° and fry until French fries are tender and

Mashed Potato Pie

• 1 unbaked 9-inch pastry shell
• 2 cups mashed cooked potatoes
• 1/2 cup half-and-half
• 1 tablespoon butter
• 3/4 cup cream-style cottage cheese
• 1/2 cup sour cream
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 8 ounces crisp cooked bacon, drained and crumbled

Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans. Bake at 450° for 5 minutes; remove weights and foil and bake for about 5 to 7 minutes longer, until almost done.

Remove from oven; reduce oven to 425°.

Combine mashed potatoes, cream, and butter; set aside. In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, and peppers; beat with electric mixer on high speed until smooth. Add potato mixture and beat 1 minute longer. Stir in shredded cheese, chopped onion, and bacon. Pour potato mixture into warm pastry shell. Bake at 425° for 35 to 40 minutes, or until golden brown.
Serves 6 to 8.

Scalloped Potatoes with Cheese

• 4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 2 cups scalded milk
• 1/2 cup shredded Cheddar cheese

In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.

Scalloped Potatoes and Chicken

• 4 cups sliced raw potatoes
• 1 cup sliced celery
• 3 cups cooked diced chicken
• 2 1/2 cups chicken gravy
• salt and pepper to taste
• 1/4 teaspoon nutmeg
• buttered soft bread crumbs

Cook potato and celery in small amount of salted water until tender. Drain potatoes and celery; mix with chicken and gravy then season with salt and pepper and nutmeg. Pour mixture into a 2-quart casserole; top with buttered bread crumbs. Bake at 400° for 25 to 30 minutes.
Serves 4 to 6.

Scalloped Potatoes

• 4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons butter
• 2 cups scalded milk
• 1/2 cup shredded Cheddar cheese

In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.

Corn Chowder with Bacon

• 1/2 cup diced bacon
• 4 medium potatoes, chopped
• 1/2 medium onion, chopped
• 2 cups water
• 2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans or 1 pound, 4 ounce package frozen
• 2 teaspoons salt
• pepper to taste
• 2 cups half-and-half or light cream, scalded

Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil. Serves 4.

Chicken Tortilla Soup

1/2 green bell pepper, diced
1 tsp chopped jalapeno pepper
2 tsp minced garlic
1/2 cup sliced red onion
1/4 cup chopped fresh cilantro
nonstick cooking spray
1 Tbsp lime juice
4 corn tortillas
3 cups chicken broth, fat skimmed off
1/2 tsp ground cumin
1 cup diced red potatoes
2 boneless, skinless chicken breast halves, cut into strips
14 oz can Mexican style stewed tomatoes

Bring ½ cup of the chicken broth to a boil in a big pan over a medium high heat. Add the green bell pepper, onion, potatoes, garlic, and cook, stirring, for 5 minutes. Add the chicken and cook, stirring, for 1 minute. Add the jalapeno, stewed tomatoes, the cumin, and the rest of the chicken broth and bring the soup to a boil. Let it simmer, uncovered, for 15 minutes or until the potatoes are tender.

Preheat the oven to 350 degrees F.

Coat the tortillas on both sides with spray oil and cut them into thin strips. Put them on a baking sheet and bake them for 15 minutes or until they are crispy. Add the cilantro, lime juice to the suit, and top each bowl of soup with the strips of tortilla.

Creamy Irish Potato Soup

Creamy Irish Potato Soup
2 Tbsp. butter
4 green onions, sliced
1 stalk celery, sliced (don't have celery...will add carrots instead)
1 3/4 cups Chicken Broth
1/8 tsp. black pepper
3 medium potatoes, peeled and sliced 1/4 inch thick
1 1/2 cups milk

1. Heat butter in saucepan. Add onions and celery and cook until tender.
2. Add broth, black pepper and potatoes. Heat to a boil. cover and cook over low heat 15 minutes or until potatoes are tender.
3. Place half the broth mixture and half the milk in blender or food processor. Cover and blend until smooth. Repeat with remaining broth mixture and remaining milk. Return to saucepan. Heat through.