Scalloped Potatoes

INGREDIENTS

• 5 large potatoes, peeled and thinly sliced
• 3/4 cup chopped onion
• 3 tablespoons butter or margarine
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2 tablespoons mayonnaise
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• Paprika

DIRECTIONS

1. In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
2. In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
3. Cover and bake at 325 degrees for 2 hours or until tender.

To make this a meal dish, I add diced ham or sausage to it. Enjoy!

Creamed Potatos, Carrots & Peas

In Loving Memory of Grandpa John and his abundant garden.

Wash and cut new red potatos into bite size pieces. Enough to cook in 4 quart pot. Cook until potatoes are tender but not mushy.

Peel and cut up about 8 carrots. Shell and wash about 3 to 4 cups of peas. I place my carrots and peas in separate bowls in my steamer and steam them for about 15-20 min while potatoes are cooking.

Meanwhile put 1/4 cup butter and 2 very heaping tbs. flour in 2 quart pot on medium heat. Beat butter and flour together with gravy whip until melted and smooth. Pour and beat in 1/2 cup of whipping cream. Then whip in around 2 cups (more or less depending on thickness) milk while butter mixture is hot and bubbling until sauce thickens. Add Lowry and Salt to taste.

Drain potatoes and add carrots and peas and sauce. Gently mix until everything is coated with sauce. Garnish with Paprika and serve hot.

Thanks Mom for the recipe,

Chuck Roast with Potatos and Carrots

In our house, Randy has always been the chef when it comes to preparing roasts and steaks. I think it all started when we were first married and I cooked a few to many roasts and steaks for our Sunday lunch that had to be sawed through and most of it thrown away. I know my new husband was just thinking "There's gotta be a better way to do this..." So he looked into it and found the right way to cook meats and he's been doing it ever since. Lucky me!

Recently, my Mom gave me this idea of how to cook a Chuck Roast and I have made it several times since then with great success. It is tender and very tasty! So I thought I would share it on here.

First of all, these are the spices that we use. Onion Powder, Garlic Powder, Lawry Seasoning Salt, Thyme, Rosemary and Basil...
I buy a package of 2 chuck roasts from Costco and put one in the freezer and then Rub both sides of one chuck roast with the above spices. Place in a large dutch oven that has been lightly oiled on the bottom...
Now I peel potatos and carrots, slice them and place them all around the roast. Sprinkle more seasoning on them....
Now place the lid on the dutch oven and put in the oven for about 3.5 to 4 hours (depending on the size of your roast) on 350 degrees. Remove from oven. Carefully remove potatos and carrots form around roast and place in bowl.

Remove roast to cutting board. Skim large chunks out of liquid remaining in Dutch oven and place on burner to make grave. Heat liquid until boiling and then slowly add some flour mixture (one half cup cold water and about 6 tablespoons flour shaken together with gravy shaker). Whisk liquid as you add flour mixture until it boils and the right consistency is reached for your gravy. Add salt, pepper to taste...
Slice chuck roast and cover with foil until ready to serve...

Now enjoy your chuck roast, potatos, and carrots with the gravy...

Sausage Potato Soup

This is one of my most favorite soups. It originated from a Taste of Home recipe, but my daughter changed a bunch of things so It's pretty much her own creation now!
Perfect for this time of year!




Sausage Potato Soup

1 lb. Smoked Sausage, diced
4 Red potatoes - scrubbed and diced
2 C. Frozen Corn
3-4C. Frozen California Veggies (broccoli, cauliflower & carrots)
2 C. Chicken Broth
2 C. Milk
8 oz. Velveeta Cheese, diced
1/2 t. Garlic Powder
1/2 t. Onion Powder
1/2 t. Cellery Salt
1/4 t. Pepper
1 t. Dried Basil

All measurements are approximate!
Brown Sausage, drain and set aside. In same pan, combine potatoes, corn, broth, veggies and seasonings. Bring to a boil, cover & simmer on low for 15 minuets or until potatoes are tender. Add milk, cheese and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.
6-8 servings.

Fathers Day Potato Salad

What you'll need is a combination of 6 or 7 large potatoes (I used 2 reds, 2 sweets, and 2 yams for my salad), 1/2 pound bacon, 4 eggs, 1 medium onion, 1 cup mayonnaise, 2 T. sugar, 1 T. white vinegar, 1 t. salt, 3/4 t. dill weed, and 1/2 t. pepper...
Place eggs in water and put on the stove over high heat to boil.
Peel potatos...
and slice up and place in dutch oven.
Fill almost up the top of potatoes with water and then sprinkle with salt.
Cover and place over high heat. When potatoes begin to boil, turn down to simmer.
Measure 1/2 pound of bacon...
and slice up in pieces to fry. Fry on medium heat.
When eggs are done, run under cold water and let set until later.
Chop up medium onion...
and place in a large bread bowl.
When eggs have cooled, use egg slicer to slice eggs and add to the bread bowl.
Measure 1 cup of mayonnaise.
Add 2 T. of sugar...

1 T. white vinegar...
1 t. of salt,
3/4 t. of dill weed (I love this stuff!),
and 1/2 t. pepper.
Whisk it all together.
When potatos and bacon have cooled, add them to the bread bowl and stir gently.
Add the dressing and stir gently just to coat the salad with dressing.
Chill And ENJOY!
Serve with Sweet Baby Ray Ribs, Wasabi Marinated Chicken Breasts, Corn on the Cob, Watermelon, Rhubarb Strawberry Meringue, etc. Yum!!!

CONFETTI MASHED POTATOES

MAKE MASHED POTATOES LIKE NORMAL THEN ADD ANY OF THE FOLLOWING COLORS PICK AND CHOOSE

• GREEN ONIONS 2 CHOPPED FINELY
• CELERY 2 STALKS
• SPINACH 1 1/2 CUP FINELY SHREDDED
• GREEN PEPPER 1/4 CUT SMALL
• RED SWEET PEPPER 1/2 CUT SMALL
• CARROTS 1 CUP SHREDDED
• FINE SHREDDED CHEDDAR CHEESE

THESE WENT DOWN JUST AS WELL AS MASHED POTATOES AND GRAVY! NO JOKES!! THE BIGGEST FAN WAS : MR. POTATOES AND GRAVY. FOR SURE WE WILL BE MAKING THESE MORE THAN AGAIN. NOTE: PURPLE COMES FROM SKINS ON RED POTATOES. NO PEALING GOING ON HERE!!! AFTER FOLDING IN VEGGIES I MIROWAVE ABOUT 4-5 MINUTES TO TAKE SOME OF THE KRISPNESS OUT OF THE CARROTS AND OTHERS. YUM!

Some call them "Funeral Potatoes"

6 cups diced Potatoes - 2 lbs souther style has browns
1 can (10 3/4 oz) cond. cream chicken soup
1 can (10 3/4 oz0 cond. cream celary soup
1/2 soup can milk
1 cup sour cream
1 1/2 cups grated mild cheddar cheese
1/2 cup minced onion
Pepper to taste
Cook fresh potatoes or thaw frozen potatoes. Place potatoes in a 2-3 quart casserol dish or a 9x13 cake pan. Combine soup, milk, sour cream cheese, and pepper. Spread sauce over potatoes. Bake uncovered at 350 F for 30-45 minutes.

To make a meal out of this I have added chicken and green beans. Another variation we have eaten is ham and broccoli.

Source My sister-n-law Photo lift

Garlic & Herb Roasted Potatoes with Raita

4-41/2 lbs un-peeled red potatoes

1 tsp. salt
1/4 tsp black pepper
2 tbs minced garlic
2 tbs minced fresh parsley
1 tbs minced fresh dill or 1 tsp dried
1 1/2 tsp minced fresh thyme or 1/2 tsp dried
2 tbs olive oil
2 tsp dijon mustard
RAITA
1/2 cucumber, peeled, seeded, and coarsley grated
1/2 c plain yogurt
3/4 tsp minced fresh garlic
1 tsp lemon juice
GARNISH
Crumbled feta cheese
Chopped parsley

1. Preheat oven to 475*
2. Wash potatoes, then cut into long wedges. Mix salt, pepper, garlic and herbs in a small bowl.
3. In a large bowl, whisk oil and mustard. Add potatoes amd toss to coat. Sprinkle in herb mixture, then toss again, coating potatoes evenly.
4. Place potatoes skin side down on a greased bakin sheet. Bake for 25 minutes, or until tender.
5. Meanwhile, prepare raita: Squeeze cucumber to remove as much liquid as possible. Mix cucumber with remaining ingredients.
6. Arrange potatoes on a servinb platter. Dollop with raita then sprinkle with feta and parsley.
makes 8 servings

-This seems like a lot of work, but once you have the ingredients it really goes fast, and they are so good! Worth the effort. I made them with the pork milanese for New Year's dinner.

Grilled Leg of Lamb & Fingerling Potatos-Favorite Recipes The Costco Way 2007

Grilled Leg of Lamb
1 4 to 5 pound butterflied Australian leg of lamb, trimmed to an even thickness or 2-2.5 inches, patted dry

Paste
2 Tbsp olive oil
3 Tbsp minced fresh rosemary or 1 Tbsp dried
2 Tbsp minced garlic
1 teas. salt
1 teas. freshly ground black pepper

1. To prepare the paste, place all ingredients in a small bowl and stir in mix.
2. Remove the netting from the lamb. Coat the entire surface of the lamb with the paste. Place lamb on a baking sheet, cover and refrigerate for at least 1 hour or up to 24 hours.
3. Position the broiler pan 4 to 5 inches away from the heating element and preheat the broiler and broiler pan, or prepare a medium-hot grill fire. Place the lamb, fat side down, on the broiler pan or grill rack.
4. Cook, turning once, until well seared but still juicy and pink on the inside, about 12 minutes on each side. Cook for a few minutes more on each side for medium.
5. Remove lamb from the oven and let stand for 6 to 8 minutes, loosely covered with aluminum foil. Cut lamb into half inch slices. Makes 8-10 servings.


Rosemary Roasted Fingerling Potatoes
2 pounds Fingerling Potatoes
1 Tbsp olive oil
1/4 teas. salt
1/4 teas. ground black pepper
1 Tbsp. fresh rosemary, chopped
Rosemary sprigs, for garnish

1. Preheat oven to 425 degrees
2 Wash fingerlings in cool water, pat dry and cut lengthwise into 1/2 inch slices.
3. Combine olive oil, salt, pepper and chopped rosemary in a large bowl and mix well. Add fingerlings and stir to coat thoroughly.
4. Place potatoes in a single layer on a baking sheet. Roast in the middle of the oven for 20 minutes, or until golden brown and tender.
5. Remove from the oven, garnish with sprigs of fresh rosemary and serve immediately. Makes 6 servings.