CORN AND POTATO CHOWDER COOKS.COM
2 c. diced potatoes
1 c. sliced carrots
1 c. chopped celery
1/4 c. chopped green onion (optional)
1 tsp. salt
1/4 tsp. pepper
3/4 c. water
2 c. corn
1 1/2 c. milk
1/2 c. evaporated milk or cream
1 c. diced pasteurized cheese
Simmer potatoes, carrots, celery, green onion, salt, pepper and water, covered, 15 minutes. Add corn and simmer another 5 minutes. Add milk, cream and cheese; stir until cheese melts and soup is heated. Do not boil. Note: I usually double or triple recipe.
OLD TIME CORN FRITTERS -Serve fritters warm with maple syrup. COOKS.COM
Serves 6.
3 eggs, beaten
2 cups crushed corn
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt
1/2 tsp. pepper
1 1/4 c. flour, approx
Oil for deep frying
Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.
RENE'S CHICKEN, CORN & POTATO PIE COOKS.COM
5 potatoes
1 1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. parsley
1 tbsp. flour
6-8 tbsp. water or chicken broth
2 c. chicken
2 c. corn
Peel, cook and slice the potatoes. Cook the chicken. Cook the corn if it's fresh or use canned or frozen corn. Mix salt, pepper, parsley, flour and water or broth all together. Add chicken which has been diced, corn and the sliced potatoes. Mix well. Pour into an unbaked pie crust. Spread evenly, top with pie crust. Make sure pie edge is sealed. Put holes in top crust with a fork. Bake at 350 degrees for 1 hour. Makes 1 nice 9 inch pie.
COUNTRY SCALLOPED POTATOES AND HAM (CROCKPOT) COOKS.COM
8 medium potatoes
1 large onion
1 lb fully cooked ham, cut into 1 inch cubes
1 package country style gravy mix
1 can Cream of Mushroom Soup
2 cups water
2 cups shredded Cheddar cheese.
Combine potatoes, onion and ham in a lightly greased stoneware Crockpot. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on low 7 to 9 hours. (High 3 to 4 hours). Top with cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1/2 teaspoon cream of tartar; drain and proceed with recipe. Submitted by: Lynn Racine
SUNSET POTATOES COOKS.COM
6 medium potatoes, boiled, peeled, and cubed
1 cup mayonnaise
1/2 cup chopped onion
2 cups shredded sharp cheddar cheese
Mix all ingredients together and bake at 350 degrees for 45 minutes. Gourmet doesn't get any quicker than this! Delicious with Ham and Beef dishes.
HEALTHY POTATO SOUP COOKS.COM
3 cups potatoes, cubed
1 cup water
1/2 cup carrot, sliced
1/2 cup onion, diced
1/2 tsp. salt
1 chicken bouillon cube
1 1/2 cups lowfat milk
2 tbsp. flour
1/4 lb cheese, grated
Cook the vegetables (first 5 ingredients) until done. Don't drain! Add next 4 ingredients (bouillon through cheese). Cook until thickened. Makes 3 - 4 servings. Submitted by: Linda Caudell
NOTHING FANCY - OLD FASHIONED POTATO PANCAKE COOKS.COM
Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter.
ACCORDIAN POTATOES COOKS.COM
1 baking potato per person
Melted butter and grated Parmesan cheese mixture
Peel potatoes, slice several times but not all the way through. Bake at 400 degrees for 10 minutes, basting with butter mixture. Reduce heat to 350 degrees, baste every 15 minutes for a total of 75 minutes. Optional: Sprinkle with Cheddar cheese about 5 minutes before done.
ANNA'S POTATOES COOKS.COM
4-5 potatoes, peeled and sliced thin
2 cans mushroom soup
2 soup cans milk
1 med. onion, sliced
1/2 to 1 c. flour
Bacon drippings
Salt
Pepper
Grease large casserole with bacon drippings. Put a layer of potatoes, a few onion slices, salt, and pepper. Sprinkle with flour. Dash with bacon drippings. Repeat until all used, ending with four. Mix milk and soup thoroughly and pour over top. Be sure to use a deep dish. Bake at 350 degrees for 1 hour to 1 1/2 hours. Serves 6-8
ALEXA'S POTATOES COOKS.COM
8 lg. potatoes
1 can cream of chicken soup
1 c. shredded cheddar cheese
2 chopped green onions
1 pt. sour cream
1 can fried onion rings
Boil potatoes with skins on until just tender. Cool, peel and shred. Blend all ingredients and put in a buttered 13"x9" baking dish. Top with onion rings. Bake at 350 degrees for 45 minutes until bubbly. Enjoy. Serves 6 to 8. NOTE: In a hurry, substitute 2 pound package frozen hash browns for boiled, shredded potatoes.
AMERICAN FRIED POTATOES COOKS.COM
1/2 c. butter
5 to 6 med. potatoes, pared & thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
Preheat breakfast skillet for 2 minutes over medium heat. Melt butter. Add potatoes, salt and pepper. Cover and fry over medium-low heat for 12 to 15 minutes. Uncover, turn potatoes and brown other side for 10 minutes. Loosen occasionally. Makes 6 servings.
BAKED CHICKEN AND POTATOE COOKS.COM
Chicken breasts or parts
4 med. potatoes, pared
1 med. onion, sliced
1/2 c. bread crumbs
1 tbsp. parsley flakes
Paprika
1 tbsp. oregano
4 tbsp. Parmesan cheese
2 garlic cloves
1/4 c. water
1/4 c. salad oil
Salt and pepper
Preheat oven to 325 degrees. Remove skin from chicken; cut potatoes in quarters. In roasting pan, place chicken and potatoes. Arrange sliced onions over chicken. Mix bread crumbs, parsley, oregano, cheese, and garlic. Sprinkle over chicken and potatoes. Pour water and salad oil over. Salt and pepper. Bake uncovered for 40 minutes, then covered for 35 minutes
BAKED POTATO SLICES COOKS.COM
Desired amount of potatoes half boiled
Butter
Pepper
Seasoned salt
Garlic salt
Parsley
Cut half boiled potatoes in wedges. Place in bottom of baking pan. Sprinkle with seasonings. Add desired amount of pats of butter. Cover with foil. Bake at 350 degrees for 1 hour.
RENE'S CHICKEN, CORN & POTATO PIE COOKS.COM
5 potatoes
1 1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. parsley
1 tbsp. flour
6-8 tbsp. water or chicken broth
2 c. chicken
2 c. corn
Peel, cook and slice the potatoes. Cook the chicken. Cook the corn if it's fresh or use canned or frozen corn. Mix salt, pepper, parsley, flour and water or broth all together. Add chicken which has been diced, corn and the sliced potatoes. Mix well. Pour into an unbaked pie crust. Spread evenly, top with pie crust. Make sure pie edge is sealed. Put holes in top crust with a fork. Bake at 350 degrees for 1 hour. Makes 1 nice 9 inch pie.
COUNTRY SCALLOPED POTATOES AND HAM (CROCKPOT) COOKS.COM
8 medium potatoes
1 large onion
1 lb fully cooked ham, cut into 1 inch cubes
1 package country style gravy mix
1 can Cream of Mushroom Soup
2 cups water
2 cups shredded Cheddar cheese.
Combine potatoes, onion and ham in a lightly greased stoneware Crockpot. Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on low 7 to 9 hours. (High 3 to 4 hours). Top with cheese during last 30 minutes of cooking.
NOTE: To prevent darkening, toss sliced, uncooked potatoes in a mixture of 1 cup water and 1/2 teaspoon cream of tartar; drain and proceed with recipe. Submitted by: Lynn Racine
SUNSET POTATOES COOKS.COM
6 medium potatoes, boiled, peeled, and cubed
1 cup mayonnaise
1/2 cup chopped onion
2 cups shredded sharp cheddar cheese
Mix all ingredients together and bake at 350 degrees for 45 minutes. Gourmet doesn't get any quicker than this! Delicious with Ham and Beef dishes.
HEALTHY POTATO SOUP COOKS.COM
3 cups potatoes, cubed
1 cup water
1/2 cup carrot, sliced
1/2 cup onion, diced
1/2 tsp. salt
1 chicken bouillon cube
1 1/2 cups lowfat milk
2 tbsp. flour
1/4 lb cheese, grated
Cook the vegetables (first 5 ingredients) until done. Don't drain! Add next 4 ingredients (bouillon through cheese). Cook until thickened. Makes 3 - 4 servings. Submitted by: Linda Caudell
NOTHING FANCY - OLD FASHIONED POTATO PANCAKE COOKS.COM
Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter.
